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>