Antiyeast activity of heated garlic in the absence of alliinase enzyme action

Journal of Food Science

Volumn 68, Issue 5, 2003, Pages 1766-1770

  Kim, J W ^a   Kyung, K H ^a  

^a Sejong University   (South Korea)

Author keywords

Alliin; Alliinase; Allyl isothiocyanate; Antiyeast activity; Garlic; Heated garlic

Indexed keywords

ALLIUM SATIVUM; BACTERIA (MICROORGANISMS);

EID: 0038573531     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb12326.x     Document Type: Article

References (34)

1. Ahn ES, Kim YS, Shin DH. 2001. Observation of bactericidal effect of allyl isothiocyanate on Listeria monocytogenes. Food Sci Biotechnol 10(1):31-35.
2. Al-Delaimy KS, Barakat MMF. 1971. Antimicrobial and preservative activity of garlic on fresh ground camel meat. I. Effect of fresh ground garlic segments. J Sci Food Agric 22:96-8.
3. Baranowski JD, Davidson PM, Nagel CW, Branen AL. 1980. Inhibition of Saccharomyces cerevisiae by naturally occurring hydroxycinnamates. J Food Sci 45:592-4.
4. Belous MA, Postovsskii IY. 1951. Pseudoallicin. Chem Abstr 45:2391.
5. Block E. 1992. The organosulfur chemistry of the genus Allium: implications for the organic chemistry of sulfur. Angew Chem Int Ed Engl 31:1135-78.
6. Block E, Ahmad S, Catafano JL, Jain MK, Apitz-Castro R. 1986. Antithrombotic organosulfur compounds from garlic: structural, mechanistic, and synthetic studies. J Am Chem Soc 108:7045-55.
7. Cavallito CJ, Bailey JH. 1944. Allicin, the antibacterial principle of Allium sativum. 1: Isolation, physical properties and antimicrobial action. J Am Chem Soc 66:1950-1.
8. Ceylan E, Fung DYC, Hunt MC, Kastner CL. 2001. Synergistic effect of garlic, cold storage and heating in controlling Escherichia coli O157:H7 in ground beef patties [abstract]. In: Annual Meeting Book of Abstracts; 2001 June 23-27; New Orleans, La. Chicago, III.: Institute of Food Technologists. p 143. Abstract nr 59E-15.
9. Chipley JR. 1983. Sodium benzoate and benzoic acid. In: Branen AL, Davidson PM, editors. Antimicrobials in foods. New York and Basel: Marcel Dekker, Inc. p 11-35.
10. Connor DE, Beuchat LR. 1984. Effect of essential oils from plants on growth of food spoilage yeasts. J Food Sci 49:429-34.
11. Davidson PM, Brekke CJ, Branen AL. 1981. Antimicrobial activity of butylated hydroxyanisole, tertiary butylhydroquinone, and potassium sorbate in combination. J Food Sci 46:314-6.
12. Deak T, Beuchat LR. 1996. Handbook of food spoilage yeasts. Boca Raton, New York, London, Tokyo: CRC Press, Inc. p 29-95.
13. Heisey RM, Gorham BK. 1992. Antimicrobial effects of plant extracts on Streptococcus mutans, Candida albicans, Trichophyton rubrum and other microorganisms. Lett Appl Microbiol 14:136-9.
14. Kim YS. 1995. Inhibition effect of natural materials on film- and gas-formation by yeasts in soy sauce [Dphil thesis]. Seoul, Korea: Sejong Univ. 99 p.
15. Kim HK, Kwak HJ, Kim KH. 2002. Physiological activity and antioxidative effect of garlic (Allium sativum L.) extract. Food Sci Biotechnol 11 (5):500-6.
16. Lawson LD. 1996. The composition and chemistry of garlic cloves and processed garlic. In: Koch HP, Lawson LD, editors. Garlic, the science and therapeutic application of Allium sativum L. and related species. Baltimore, Md: Williams & Wilkins, p 37-107.
17. Kwon OC. 2001. Effect of treatment with garlic on fermentation of low salted anchovy [MSc thesis]. Suwon, Kyunggi-do, Korea: Kyonggi Univ. 121 p.
18. Kyung KH, Han DC, Fleming HP. 1997. Antimicrobial activity of heared cabbage juice, S-methyl-L-cysteine sulfoxide and methyl methanethiosulfonate. J Food Sci 62(2):406-9.
19. Kyung KH, Fleming HP. 1994. S-Methyl-L-cysteine sulfoxide as the precursor of methyl methanethiosulfinate, the principal antibacterial compound in cabbage. J Food Sci 59:350-5.
20. Kyung KH, Kim MH, Park MS, Kim YS. 2002. Alliinase-independent inhibition of Staphylococcus aureus B33 by heated garlic. J Food Sci 67:780-5.
21. Kyung KH, Fleming HP. 1997. Antimicrobial activity of sulfur compounds derived from cabbage. J Food Protec 60(1):67-71.
22. Macris BJ 1975. Mechanism of benzoic acid uptake by Saccharomyces cerevisiae. Appl Microbiol 30(4):503-6.
23. O'Gara EA, Hill DJ, Maslin DJ. 2000. Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori. Appl Environ Microbiol 66:2269-73.
24. Pederson CS, Fisher P. 1944. The bactericidal action of cabbage and other vegetable juices. New York State Agric Expt Sta Bull. 273, Geneva, NY.
25. Pszezola DE. 2002. Antimicrobials: Setting up additional hurdles to ensure food safety. Food Technol 56(6):99-107.
26. Ray B. 1996. Fundamental food microbiology. Boca Baton, New York, London, Tokyo: CRC Press Inc. 432 p.
27. Reuter HD, Koch HP, Lawson LD. 1996. Therapeutic effects and applications of garlic and its preparations. In: Koch HP, Lawson LD, editors. Garlic. The science and therapeutic application of Allium sativum L. and related species. Baltimore, Md.: Williams & Wilkins. p 135-212.
28. Shelef LA, Jyothi EK, Bulgarellii MA. 1984. Growth of enteropathogenic and spoilage bacteria in sage-containing broth and foods. J Food Sci 49:737-40.
29. Sherman JM, Hodge HM. 1936. The bactericidal properties of certain plant juices. J Bacteriol 31:98
30. Shim ST, Kyung KH. 1999. Natural microflora of prepeeled garlic and their resistance to garlic antimicrobial activity. Food Microbiol 16:165-72.
31. Shofran BG, Purrington ST, Breidt F, Fleming HP. 1998. Antimicrobial properties of sinigrin and its hydrolysis products. J Food Sci 63:621-4.
32. Small LD, Bailey JH, Cavalito CJ. 1947. Alkyl thiosulfinates. J Am Chem Soc 69:1710-3.
33. Stoll A, Seebeck E. 1951. Chemical investigation of alliin, the specific principle of garlic. Adv Enzymol 11:377-400.
34. Yildiz F, Westhoff D. 1981. Associative growth of lactic acid bacteria in cabbage juice. J Food Sci 46:962-3.