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Investigating the chemical constituent and the suppressive effects of alliin hydrolysate on E.coli

Author:
Wu, Tao, Chen, Ning, Liu, Chang, Liu, Rui, Zhang, Jiaojiao, Xie, Xuan, Zhang, Min
Source:
Natural product research 2017 v.31 no.23 pp. 2814-2817
ISSN:
1478-6427
Subject:
Escherichia coli, absorption, allicin, antibacterial properties, cell membranes, gas chromatography-mass spectrometry, hydrolysates, phosphorus, proteins, sulfides, sulfur
Abstract:
The present study investigates the antimicrobial activity of alliin degradation products by enzymatic and alkali-heat treatment. The results suggested that the suppressive effect of enzymatic degradation products (AE) on Escherichia coli was much higher than alkali-heat treatment products (AA). Both AE and AA seriously destroyed the integrity of E. coli cell membrane, decreased the utilisation of intracellular proteins and the absorption of extracellular phosphorus. Furthermore, GC-MS analysis preliminarily confirmed that alliin degradation products contained a variety of sulphur compounds, such as allyl disulphide and dithiene. The antibacterial activities exhibited by AE demonstrate their potential for use as E. coli inhibitor in food.
Agid:
5865396