Inhibitory effect of Maillard-Amadori reaction complex on growth of Actinobacillus actinomycetemcomitans
by Ayandeji, Olumide Timothy, M.Sc., LONG ISLAND UNIVERSITY, THE BROOKLYN CENTER, 2009, 56 pages; 1465958

Abstract:

Actinobacillus actinomycetemcomitans, a naturally transformable, Gram negative, non-motile Coccobacillus of the Pasteurellaceae family, is an oral pathogen which has been implicated as the causative agent in Localized Aggressive Periodontitis. The organism grows in two distinct rough and smooth colonial morphologies or phenotypes when grown in liquid media or on agar plates. The growth of this bacterium is inhibited when grown in an autoclaved broth or plate but grows better and faster on microwaved broth and plates. The result from this project suggest that inhibition occurs as a result of a non-enzymatic reaction between amino groups of proteins and reducing sugars which result in a dark brown complex known as Maillard Reaction Product or Amadori complex. This complex is found to affect the lag phase of A. actinomycetemcomitans, but does not affect the rate of growth in the log phase.

 
AdviserMrinal K. Bhattacharjee
SchoolLONG ISLAND UNIVERSITY, THE BROOKLYN CENTER
SourceMAI/ 47-05, p. , Jul 2009
Source TypeThesis
SubjectsBiology; Microbiology
Publication Number1465958
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