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Antimicrobial activity of sulfur compounds derived from cabbage.
Methyl methanethiosulfinate was 10 to 100 times more inhibitory against Listeria monocytogenes at pH values of 5, 6, and 7 and was much less influenced by pH than was sodium benzoate. Expand
Antimicrobial Activity of Alk(en)yl Sulfides Found in Essential Oils of Garlic and Onion
Alk(en)yl sulfides derived from S-alk(en)yl-L-cysteine sulfoxides in garlic and onion were chemically synthesized, and their antimicrobial activities were determined. Both garlic oil (GO) and onion… Expand
Antimicrobial properties of allium species.
- K. Kyung
- Biology, Medicine
- Current opinion in biotechnology
- 1 April 2012
Allium-derived antimicrobial compounds inhibit microorganisms by reacting with the sulfhydryl groups of cellular proteins, and evidence has accumulated that allicin and other thiosulfinates also react with non-SH amino acids. Expand
1-cyano-2,3-epithiopropane as the primary sinigrin hydrolysis product of fresh cabbage
Dichloromethane extracts of juices from fresh cabbages, including four known (Brutus, Galaxy, Bentley, Structon) and two unknown cultivars, were analyzed by GC-MS for the presence of sinigrin… Expand
ANTIMICROBIAL ACTIVITIES OF SULFUR COMPOUNDS DERIVED FROM S-ALK (EN) YL-L-CYSTEINE SULFOXIDES IN ALLIUM AND BRASSICA
Allium and Brassica vegetables have long been known for their antimicrobial activity against various microorganisms, including Gram-positive and Gram-negative bacteria and fungi. Most microorganisms… Expand
Alliinase‐independent Inhibition of Staphylococcus aureus B33 by Heated Garlic
Heated (121 °C) garlic extract in which alliinase was inactivated before crushing exhibited complete bacteriostatic activity at 15% against Staphylococcus aureas. Garlic heated for 45 min showed the… Expand
Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts.
The essential oils of garlic and onion and their constituent sulfides with three or more sulfur atoms were potent inhibitors of yeast growth and the antiyeast activity of garlic oil and onion oil was storage stable and was not influenced by pH. Expand
S-Methyl-l-cysteine sulfoxide as the precursor of methyl methanethiolsulfinate, the principal antibacterial compound in cabbage
S-Methyl-L-cysteine sulfoxide (SMCSO) was present in several cultivars of cabbage (Brussicn oleracea) at 690–1,120 ppm. SMCSO was not inhibitory to Leuconostoc mesenreroides, but its hydrolysis… Expand
3-(allyltrisulfanyl)-2-aminopropanoic acid, a novel nonvolatile water-soluble antimicrobial sulfur compound in heated garlic.
A nonvolatile and slightly water-soluble antimicrobial sulfur compound newly isolated from heated garlic extract was characterized and has comparatively potent anti-yeast activity and rather weak antibacterial activity, similar to other antimicrobial compounds in garlic. Expand
Isolation and Characterization of Bacteria Resistant to the Antimicrobial Activity of Garlic
Garlic isolates were more tolerant than common laboratory strains to the toxic effect of methyl methanethiosulfonate, a thiol inhibitor similar to allicin, and the first report of the isolation of naturally occurring bacteria resistant to antimicrobial activity of garlic. Expand