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

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.