Stability and Antimicrobial Property of 4-Methylthio-3-butenyl Isothiocyanate, the Pungent Principle in Radish.

Abstract

Stability of 4-methylthio-3-butenyl isothiocyanate (MTBI) was studied in an aqueous medium. Most of (E)-MTBI was degraded within 3h by shaking or sonicating and within 6h on an agar plate. (Z)-MTBI was more stable. Antimicrobial activity of MTBI on 8 bacteria, 3 yeasts, and 5 fungi was estimated in a gaseous phase. The growth of fungi were strongly inhibited by MTBI in the dose range 2.5-7.5 ƒÊmol/ plate. The fact that the maximum amount of MTBI in head space was only 0.2% of the dose suggested that the antimicrobial activity of MTBI was very high.

Adaptive ingredients against food spoilage in Japanese cuisine

“…Faced with a similar problem with onions and green peppers, Sherman and colleagues treated them as spices regardless of the quantity called for in the recipes. However, it is know that the antimicrobial potency of Japanese radish's compound (4-methylthio-3-butenyl-isothiocyanate; Uda et al 1993) depends on how it is cooked (e.g. strongest when being grated).…”

Anticandidal low molecular compounds from higher plants with special reference to compounds from essential oils

“…In contrast, specific acting agents have a defined site of action. A frequent property of many identified anticandidal compounds is a quinoid substructure, either in form of quinones , quinone imides (168)(169)(170)(171)(172)(173), or quinone methides (127,128,(186)(187)(188)(189)(190)(191)(192)(193). The most often described target of antifungal drugs is ergosterol biosynthesis.…”

Principles and Applications of Modified Atmosphere Packaging of Foods

“…Several papers described the potential of this potent volatile antimicrobial compound extracted from natural sources such as mustard seeds, radish, and horseradish (Uda et al, 1993;Tokuoka and Isshiki, 1994;Delaquis and Mazza, 1995). One of the major sources of AIT is wasabi (Japanese mustard oil), and an extract system, WasaOuro (WO), a patented extraction method and application of a naturally existing compound from wasabi have been developed by the Green Cross Corp., Osaka, Japan.…”