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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.
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…
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…
Antimicrobial properties of allium species.
- K. Kyung
- BiologyCurrent opinion in biotechnology
- 1 April 2012
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…
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…
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.
Antibacterial Activity of Heated Cabbage Juice, S-Methyl-L-Cysteine Sulfoxide and Methyl Methanethiosulfonate
Evidence indicates that the bacterial inhibitory activity in autoclaved cabbage juice was due to heatinduced formation of MMTSO2 from SMCSO.
S-Methyl-l-cysteine sulfoxide as the precursor of methyl methanethiolsulfinate, the principal antibacterial compound in cabbage
S-Methyl-L-cysteine sulfoxide was present in several cultivars of cabbage at 690–1,120 ppm and its hydrolysis product, methyl methanethiolsulfinate (MMTSO) was inhibitory to Leuconostoc mesenreroides.