Antimicrobial Effect of Extracts of Cruciferous Vegetables

Abstract

The cruciferous vegetables cauliflower, broccoli, cabbage, Chinese radish, Chinese kale, and Chinese kitam were used in this study to prepare water-soluble and methanol-water extracts. Crude protein extracts were also obtained by diethylaminoethyl (DEAE) anion exchange chromatography. Water-soluble polysaccharides were prepared by ethanol precipitation followed by ultrafiltration. The antimicrobial effects of all these extracts were evaluated against Gram-positive bacteria, Gram-negative bacteria, and yeast. Crude protein extracts exhibited the greatest antimicrobial activity in monoculture experiments. The antimicrobial effects of cruciferous vegetables were also studied by steeping beef, carrot, and celery in chlorine (10 ppm) or citric acid solution (1%) containing the crude protein extract (500 ppm) for different time periods. Total aerobic plate counts and coliform counts on these foods decreased significantly after 10 minutes in all steeping solutions (p < 0.05).

A comparative study on the polyphenolic content, antibacterial activity and antioxidant capacity of different solvent extracts of Brassica oleracea vegetables

“…Many naturally occurring plants, including vegetables, have been shown to possess antibacterial activity and serve as a source of antibacterial agents against foodborne and food spoilage bacteria (Ali et al, 2001;Hu et al, 2004;Ayaz et al, 2008). In the present study, four different organisms were selected to check the antibacterial efficacy of vegetable extracts.…”

“…Ethanol, methanol and acetone and their aqueous mixtures are commonly used for the extraction purposes. Zhou & Yu (2006) (Kyung & Fleming, 1994;Hu et al, 2004;Ayaz et al, 2008) and antioxidant substance (Zhou & Yu, 2006;Andarwulan et al, 2010;Isabelle et al, 2010).…”

Evaluation of Antiulcerogenic Activity of Methanol Extracts of Brassica Oleracea Var. Capitata Rubra on Albino Rat Gastric Ulceration

“…The highest stability and strongest antioxidant properties in red cabbage extract were assigned to anthocyanins [4]. Numerous studies have highlighted the potential importance of brassica vegetables as a source of antibacterial [5][6][7] and antioxidant substance [8][9][10]. Due to its antioxidant, anti-inflammatory and antibacterial properties, cabbage has widespread use in traditional medicine, in alleviation of symptoms associated with gastrointestinal diseases (gastritis, peptic and duodenal ulcers, and irritable bowel syndrome) as well as in the treatment of minor cuts and wounds and mastitis [11].…”

Study of the Optimal Physical Parameters and Action of the Proteolytic Enzyme on the Antimicrobial and Antioxidant Potential of the Protein Isolated from Different Pulses

“…Previous studies have reported many antimicrobial peptides isolation from common vegetables and spices (Ngai and Ng, 2004;Hu et al, 2004;Oard et al, 2004;Xia and Ng, 2005;Ngai et al, 2005;Mariângela et al, 2006). Previous studies by our group have already described the isolation, characterization and antimicrobial nature of the protein isolated from Vigna radiata .…”