10.6084/m9.figshare.4738351.v1 Tao Wu Tao Wu Ning Chen Ning Chen Chang Liu Chang Liu Rui Liu Rui Liu Jiaojiao Zhang Jiaojiao Zhang Xuan Xie Xuan Xie Min Zhang Min Zhang Investigating the chemical constituent and the suppressive effects of alliin hydrolysate on <i>E.coli</i> Taylor & Francis Group 2017 Alliin hydrolysate Escherichia coli Antimicrobial activities 2017-03-09 17:54:55 Journal contribution https://tandf.figshare.com/articles/journal_contribution/Investigating_the_chemical_constituent_and_the_suppressive_effects_of_alliin_hydrolysate_on_i_E_coli_i_/4738351 <p>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 <i>Escherichia</i> <i>coli</i> was much higher than alkali-heat treatment products (AA). Both AE and AA seriously destroyed the integrity of <i>E. coli</i> 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 <i>E. coli</i> inhibitor in food.</p>