Enzymatic inhibition by allyl isothiocyanate and factors affecting its antimicrobial action against Escherichia coli O157:H7

Luciano, Fernando Bittencourt; Holley, Richard A.

doi:10.1016/j.ijfoodmicro.2009.03.005

Cited by 179 publications

(141 citation statements)

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“…The antibacterial effect of mustard seeds on the E. coli O157:H7 serotype, a food borne pathogen, has also been reported in other studies [1], one of which showed that the antibacterial effect of allyl isothiocyanate on E. coli O157:H7 occurs at low pH values [37]. Having a low pH value, hardaliye is a suitable product for allyl isothiocyanates to reveal their antibacterial effect.…”

Section: Hardaliye Productionsupporting

confidence: 57%

A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”

Çoşkun

2017

Beverages

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Abstract:Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process. Health benefits of hardaliye are also related to etheric oils present in mustard seeds. Hardaliye is a lactic acid fermented traditional beverage produced from grape juice and crushed grapes with the addition of different concentrations of whole/ground or heat-treated mustard seeds and sour cherry leaves. The color of hardaliye reflects the original color of the grapes and has a characteristic aroma. Dark red grape is preferred. Benzoic acid is used as preservative during production. Benzoic acid inhibits or decreases alcohol production by affecting the yeast. Fermentation occurs at room temperature for 7-10 days. If the ambient temperature is low, fermentation process can be extended until 20 days. Once fermented, the hardaliye is stored at 4 • C for three to four months. The hardaliye is consumed either fresh or aged. If it is aged, hardaliye may contain alcohol. The industrial production is just in small-scale and it must be developed. More studies are required to determine characteristic properties of hardaliye. Identification of the product properties will supply improvement for industrial production.

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Section: Hardaliye Productionsupporting

confidence: 57%

A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”

Çoşkun

2017

Beverages

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“…Moreover, some foodborne bacteria that cause human diseases are less susceptible to the existing treatments, rising the need of using different disinfection methods, with new products, in order to successfully eliminate these contaminants (Oussalah et al 2007). To reduce health hazard due to foodborne microorganisms, natural products from plants have gained importance as antibacterial compounds (Burt 2004;Luciano and Holley 2009;Tiwari et al 2009). The antimicrobial activity of some dietary phytochemicals produced by cruciferous vegetables such as ITCs has been demonstrated against diverse bacteria (Chen et al 2012;Jang et al 2010;Lin et al 2000a;Masuda et al 2001;Saavedra et al 2010).…”

Section: Discussionmentioning

confidence: 99%

Antibacterial activity and mode of action of selected glucosinolate hydrolysis products against bacterial pathogens

et al. 2014

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Plants contain numerous components that are important sources of new bioactive molecules with antimicrobial properties. Isothiocyanates (ITCs) are plant secondary metabolites found in cruciferous vegetables that are arising as promising antimicrobial agents in food industry. The aim of this study was to assess the antibacterial activity of two isothiocyanates (ITCs), allylisothiocyanate (AITC) and 2-phenylethylisothiocyanate (PEITC) against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes. The antibacterial mode of action was also characterized by the assessment of different physiological indices: membrane integrity, intracellular potassium release, physicochemical surface properties and surface charge. The minimum inhibitory concentration (MIC) of AITC and PEITC was 100 μg/mL for all bacteria. The minimum bactericidal concentration (MBC) of the ITCs was at least 10 times higher than the MIC. Both AITC and PEITC changed the membrane properties of the bacteria decreasing their surface charge and compromising the integrity of the cytoplasmatic membrane with consequent potassium leakage and propidium iodide uptake. The surface hydrophobicity was also non-specifically altered (E. coli and L. monocytogenes become less hydrophilic; P. aeruginosa and S. aureus become more hydrophilic). This study shows that AITC and PEITC have strong antimicrobial potential against the bacteria tested, through the disruption of the bacterial cell membranes. Moreover, phytochemicals are highlighted as a valuable sustainable source of new bioactive products.

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“…Myrosinase promotes hydrolysis and intramolecular rearrangement of intermediates, resulting in the three main groups of substances: nitriles, thiocyanates, and isothiocyanates [22]. Allyl isothiocyanate (AITC) in vapor and liquid forms has demonstrated high bactericidal activity against various food spoilage microorganisms and food pathogens [23]. Nielsen and Rios [24] showed the broad spectrum activity of allyl isothiocyanates against many fungi.…”

Section: Comparison Of Chemical Composition Antioxidant and Antimicrmentioning

confidence: 99%

Comparison of Chemical Composition, Antioxidant and Antimicrobial Potentials of Essential Oils and Oleoresins obtained from Seeds of Brassica Juncea and sinapisalba

Singh¹

2017

MOJFPT

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Recently there has been a renewed interest in improving health and fitness through the use of more natural products. Herbs and spices have been used for thousands of years to enhance the flavor, color and aroma of food, also known for their preservative and medicinal value. Recent reports suggest that cruciferous vegetables act as a good source of natural antioxidants due to the high levels of carotenoids, tocopherols and ascorbic acid. In addition to carotenoids, tocopherols, and ascorbic acid, most of the antioxidative effect related to plant food intake is mainly due to the presence of phenolic compounds, which have been associated with flavour and colour characteristics of fruits and vegetables. In this aspect, the popularity and consumption of vegetable Brassica species is increasing because of their nutritional value. Brassica foods are very nutritive, providing nutrients and healthpromoting Phytochemicals such as vitamins, carotenoids, fiber, soluble sugars, minerals, glucosinolates and phenolic compounds [1]. Brassica is one of the most ancient spices. It has 3 varieties namely black, brown and white/yellow. Brassica juncea (Brown mustard) is largely cultivated. Brown mustard plant produces tiny yellow colored flowers, which almost cover the plant. The plant is extensively grown for its mustard and as fodder crop. In addition, this species is known to be of great medicinal importance due to its antineoplastic, antimicrobial, and insecticidal activities. The plant is a folk remedy for arthritis, foot ache, lumbago, and rheumatism. Sinapis alba is an economically important plant of Brassicaceae, commonly known as yellow or white mustard, and growing well in hot and dry environments [2]. However, there is limited published research on essential oil composition and activity of both species in spite of the historical and traditional knowledge of both oils' medicinal importance. The popularity and consumption of vegetable Brassica species is increasing because of their nutritional value. Brassica crops have been related to the reduction of the risk of chronic diseases including cardiovascular diseases and cancer. Brassica foods are very nutritive, providing nutrients and health-promoting Phytochemicals such as vitamins, carotenoids, fiber, soluble sugars, minerals, glucosinolates and phenolic compounds [3]. Materials and MethodsBrown and yellow mustard seeds were purchased from local market of Gorakhpur. The fresh and mature berries of B.juncea and S.alba were washed; sun dried and pulverized into a fine AbstractMany consumers are demanding foods without what they perceive as artificial and harmful chemicals, including many used as antimicrobials and preservatives in food. Consequently, interest in more natural, antimicrobials as potential alternatives to conventional additives to extend shelf life and combat foodborne pathogens has heightened. In the present study, phytochemical, in vitro antioxidant and antimicrobial potentials of essential oils and oleoresins of Brassica juncea and Sinapis Alba seeds were ...

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Enzymatic inhibition by allyl isothiocyanate and factors affecting its antimicrobial action against Escherichia coli O157:H7

Cited by 179 publications

References 28 publications

A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”

A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, “Hardaliye”

Antibacterial activity and mode of action of selected glucosinolate hydrolysis products against bacterial pathogens

Comparison of Chemical Composition, Antioxidant and Antimicrobial Potentials of Essential Oils and Oleoresins obtained from Seeds of Brassica Juncea and sinapisalba

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