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Review Open Access

Antibacterial properties of Maillard reaction products: Molecular mechanisms and influencing factors (Review)

  • Authors:
    • Zhongshuang Hu
    • Jiao Li
    • Xianghuan Wu
    • Yongzhong Wei
    • Xudong Li
    • Jing Ji
  • View Affiliations / Copyright

    Affiliations: School of Food and Pharmacy, Shanghai Zhongqiao Vocational and Technical University, Shanghai 201514, P.R. China, School of Food and Pharmacy, Shanghai Zhongqiao Vocational and Technical University, Shanghai 201514, P.R. China, School of Agriculture and Biology, Shanghai Jiaotong University, Shanghai 200240, P.R. China
    Copyright: © Hu et al. This is an open access article distributed under the terms of Creative Commons Attribution License.
  • Article Number: 141
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    Published online on: June 17, 2025
       https://doi.org/10.3892/br.2025.2019
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Abstract

The Maillard reaction, a non‑enzymatic process involving the interaction between carbonyl and amino groups, has attracted substantial interest in biomedical research due to the antibacterial properties of its products. Maillard reaction products (MRPs) exhibit broad-spectrum activity against both foodborne bacteria and pathogenic strains, including antibiotic-resistant strains. These compounds inhibit microbial growth, regulate virulence and disrupt biofilm formation through mechanisms such as metal chelation, membrane disruption and interference with bacterial metabolism. As a result, MRPs emerge as promising alternatives to conventional antibiotics. In the biomedical field, MRPs hold potential for applications in medical device coatings and gut microbiota modulation, where they can prevent microbial colonization and influence host‑microbe interactions. However, concerns regarding their safety, cytotoxicity and structural complexity pose significant challenges for broader implementation. Future research should focus on elucidating the structure‑activity relationships of MRPs, optimizing their production and evaluating their long‑term effects in biological systems. The present review provides an in-depth examination of the antibacterial mechanisms of MRPs, with a particular focus on identifying the bioactive molecules responsible for their activity. Additionally, it explores the potential biomedical applications of MRPs as sustainable antimicrobial agents.
View Figures

Figure 1

Antibacterial mechanisms and
representative compounds of MRPs. (A) Schematic representation of
the primary antibacterial mechanisms of MRPs. These mechanisms
include metal ion chelation, membrane disruption, interference with
bacterial metabolism and modulation of oxidative stress.
Collectively, these processes contribute to the broad-spectrum
antimicrobial activity of MRPs against a wide range of
microorganisms. (B) Chemical structures of selected bioactive
compounds derived from MRPs, which are responsible for their
antimicrobial properties. These compounds encompass aminoreductone,
α-dicarbonyl compounds (with R1 and R2 representing variable
substituents), pyrrole derivatives, methylglyoxal, alginetin and
melanoidin. Melanoidin is depicted with its carbohydrate backbone
as an integral component of its structural framework. MRPs,
Maillard reaction products.
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Copy and paste a formatted citation
Spandidos Publications style
Hu Z, Li J, Wu X, Wei Y, Li X and Ji J: Antibacterial properties of Maillard reaction products: Molecular mechanisms and influencing factors (Review). Biomed Rep 23: 141, 2025.
APA
Hu, Z., Li, J., Wu, X., Wei, Y., Li, X., & Ji, J. (2025). Antibacterial properties of Maillard reaction products: Molecular mechanisms and influencing factors (Review). Biomedical Reports, 23, 141. https://doi.org/10.3892/br.2025.2019
MLA
Hu, Z., Li, J., Wu, X., Wei, Y., Li, X., Ji, J."Antibacterial properties of Maillard reaction products: Molecular mechanisms and influencing factors (Review)". Biomedical Reports 23.3 (2025): 141.
Chicago
Hu, Z., Li, J., Wu, X., Wei, Y., Li, X., Ji, J."Antibacterial properties of Maillard reaction products: Molecular mechanisms and influencing factors (Review)". Biomedical Reports 23, no. 3 (2025): 141. https://doi.org/10.3892/br.2025.2019
Copy and paste a formatted citation
x
Spandidos Publications style
Hu Z, Li J, Wu X, Wei Y, Li X and Ji J: Antibacterial properties of Maillard reaction products: Molecular mechanisms and influencing factors (Review). Biomed Rep 23: 141, 2025.
APA
Hu, Z., Li, J., Wu, X., Wei, Y., Li, X., & Ji, J. (2025). Antibacterial properties of Maillard reaction products: Molecular mechanisms and influencing factors (Review). Biomedical Reports, 23, 141. https://doi.org/10.3892/br.2025.2019
MLA
Hu, Z., Li, J., Wu, X., Wei, Y., Li, X., Ji, J."Antibacterial properties of Maillard reaction products: Molecular mechanisms and influencing factors (Review)". Biomedical Reports 23.3 (2025): 141.
Chicago
Hu, Z., Li, J., Wu, X., Wei, Y., Li, X., Ji, J."Antibacterial properties of Maillard reaction products: Molecular mechanisms and influencing factors (Review)". Biomedical Reports 23, no. 3 (2025): 141. https://doi.org/10.3892/br.2025.2019
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