Diallyl Sulfide Content and Antimicrobial Activity against Food-Borne Pathogenic Bacteria of Chives (Allium schoenoprasum)

  title={Diallyl Sulfide Content and Antimicrobial Activity against Food-Borne Pathogenic Bacteria of Chives (Allium schoenoprasum)},
  author={P. Rattanachaikunsopon and P. Phumkhachorn},
  journal={Bioscience, Biotechnology, and Biochemistry},
  pages={2987 - 2991}
Chives, a member of the Alliaceae family, have been used in food and medicine in Thailand for a long time. Diallyl sulfides (diallyl monosulfide, dially disulfide, diallyl trisulfide, and diallyl tetrasulfide) are believed to be responsible for the antimicrobial activity of plants in this family. In this study, chive oil was examined for its diallyl sulfide content and its antimicrobial activity against some strains of food-borne pathogenic bacteria. Chive oil had a very low concentration of… Expand
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In-vitro antimicrobial activity of four diallyl sulphides occurring naturally in garlic and Chinese leek oils.
  • S. Tsao, M. Yin
  • Biology, Medicine
  • Journal of medical microbiology
  • 2001
Garlic oil, with a higher concentration of four diallyl sulphides, showed greater antimicrobial activity than Chinese leek oil, suggesting that disulphide bonds are an important factor in determining the antimicrobial capabilities of these sulphides. Expand
At spice concentrations to 2% in growth media, gram positive bacteria were more sensitive than gram negative bacteria, and sage had the highest antibacterial activity, followed closely by rosemary, which enhanced the antibacterial effect. Expand
Antimicrobial activity of essential oils and other plant extracts
The results of this study support the notion that plant essential oils and extracts may have a role as pharmaceuticals and preservatives. Expand
Inhibitory effect of seven Allium plants upon three Aspergillus species.
  • M. Yin, S. Tsao
  • Biology, Medicine
  • International journal of food microbiology
  • 1999
The combination of acetic acid plus Allium plants was indicated to be an effective way to inhibit fungal growth. Expand
Antimicrobial properties of plant secondary metabolites
  • R. Wallace
  • Medicine, Biology
  • Proceedings of the Nutrition Society
  • 2004
Increasing awareness of hazards associated with the use of antibiotic and chemical feed additives has accelerated investigations into plants and their extracts as feed additives. The present reviewExpand
Bacteriocins of gram-positive bacteria.
In recent years, a group of antibacterial proteins produced by gram-positive bacteria have attracted great interest in their potential use as food preservatives and as antibacterial agents to combatExpand
Antibacterial activity of some essential oil components against five foodborne pathogens
Antibacterial activity of 11 essential oil constituents against Escherichia coli, E. coli O157 :H7, Salmonella typhimurium, Listeria monocytogenes, and Vibrio vulnificus was tested at 5, 10, 15, andExpand
Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria
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Bactericidal activity of herbal extracts.
Because of the weak antimicrobial activity of total herbal extracts, it is recommended to give preference to preparations of single or more purified compounds. Expand
Effects of organosulfur compounds from garlic and onions on benzo[a]pyrene-induced neoplasia and glutathione S-transferase activity in the mouse.
The fact that in the lung the monosulfide and disulfide inhibited, but the trisulfide did not inhibit, indicates that the number of sulfur atoms in the molecule can control the organ sites at which protection against carcinogenesis will occur. Expand