Allyl alcohol is the sole antiyeast compound in heated garlic extract

Journal of Food Science

Volumn 70, Issue 6, 2005, Pages m305-m309

  Choi, Jong Hoon ^a   Kyung, Kyu Hang ^a  

^a Sejong University   (South Korea)

Author keywords

Alliin; Allyl alcohol; Antiyeast activity; Candida utilis; Garlic; Sulfur compound

Indexed keywords

ALLIUM SATIVUM; PICHIA JADINII; ZYGOSACCHAROMYCES ROUXII;

EID: 23744468722     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb11452.x     Document Type: Article

References (38)

1. Bae SK, Kim MR. 1998. Storage stability of the concentrated garlic juices with various concentration methods. Korean J Food Sci Technol 30:615-23.
2. 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.
3. Block E, Ahmad S, Jain MK, Crecely RW, Apitz-Castro R, Cruz MR. 1984. (E,Z)-Ajoene: A potent antithrombotic agent from garlic. J Am Chem Soc 106:8295-6.
4. Brodnitz MH, Pascale JV, Derslice LV. 1971. Flavor components of garlic extract. J Agric Food Chem 19:273-5.
5. Cavallito CJ, Bailey JH. 1944. Allicin, the antibacterial principle of Allium sativum. I: Isolation, physical properties and antimicrobial action. J Am Chem Soc 66:1950-1.
6. Chung SH, Seog HM, Choi JU. 1994. Changes in Volatile sulfur compounds of garlic (Allium sativum L.) under various drying temperatures. Korean J Food Technol 26:679-82.
7. Chyau CC, Mau JL. 1999. Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals. Food Chem 64:531-5.
8. Harris JC, Plummer S, Turner MP, Lloyd D. 2000. The microaerophilic flagellate Giardia intestinalis: Allium sativum (garlic) is an effective antigiardial. Microbiology 146:3119-27.
9. Hong GH, Lee SK, Moon W. 1997. Synthesis of alliin and its quantitative determination in garlic. J Korean Soc Hort Sci 38(3):216-20.
10. Kim JW, Huh JE, Kyung SH, Kyung KH. 2004a. Antimicrobial activity of alk(en)yl sulfides found in essential oils of garlic and onion. Food Sci Biotechnol 13:235-9.
11. Kim JW, Kyung KH. 2003. Antiyeast activity of heated garlic in the absence of alliinase enzyme action. J Food Sci 68:1766-70.
12. Kim JW, Kim YS, Kyung KH. 2004b. Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts. J Food Prot 67:499-504.
13. Kim SM, Wu CM, Kobayashi A, Kubota K, Okumura J. 1995. Volatile compounds in Stir-fried garlic. J Agric Food Chem 43:2951-5.
14. Koo BS, Ahn MS, Lee KY. 1994. Changes of volatile flavor components in garlic-seasoning oil. Korean J Food Sci Technol 26:520-5.
15. Kyung KH, Han DC, Fleming HP. 1997. Antibacterial activity of heated cabbage juice, s-methyl-L-cysteine sulfoxide and methyl methanethiosulfonate. J Food Sci 62:406-9.
16. 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.
17. Lamar KM, Muller CT, Plummer S, Lloyd D. 2003. Cell death mechanisms in the human opportunistic pathogen Candida albicans. J Eukaryot Microbiol 50(Suppl):685-6.
18. Lawson LD, Wang ZJ, Hughes BG. 1991. Identification and HPLC quantitation of sulfides and dialk(en)yl thiosulfinates in commercial garlic products. Planta Med 57:363-70.
19. 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.
20. Naganawa R, Iwata N, Ishikawa K, Fukuda H, Hujino T, Suzuki A. 1996. Inhibition of microbial growth by ajoene, a sulfur-containing compound derived fro garlic. Appl Environ Microbiol 62:4238-42.
21. 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.
22. Pederson CS, Fisher P. 1944. The bactericidal action of cabbage and other vegetable juices. N.Y. State Agric. Expt. Sta. Bull. 273. Geneva, N.Y.
23. Ross ZM, O'Gara EA, Hill DJ, Sleightholme, Malsin DJ. 2001. Antimicrobial properties of garlic oil against human enteric bacteria: evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder. Appl Environ Microbiol 67:475-80.
24. Sherman JM, Hodge HM. 1936. The bacterial properties of certain plant juices. J Food Sci 49:737-40.
25. Shin DB, Lee YC, Kim JH. 2000. Changes in quality of garlic during frozen storage. Korean J Food Sci Technol 32:102-10.
26. Shoji S, Furuishi K, Yanase R, Miyazaka T, Kino M. 1993. Allyl compounds selectively killed human immunodeficiency virus(type-1)-infected cells. Biochem Biophys Res Comm 194:610-21.
27. Stoll A, Seebeck E. 1951. Chemical investigation of alliin, the specific principle of garlic. Adv Enzymol 11:377-400.
28. Vernin G, Metzger J, Fraisse D, Scharff C. 1986. GC-MS(EI, PCI, NCI) computer analysis of volatile sulfur compounds in garlic essential oils. Application of the mass fragmentometry SIM technique. Planta Med 52:96-101.
29. Walton L, Herbold M, Lindegren CC. 1936. Bactericidal effects of vapors from crushed garlic. Food Res 1:163-9.
30. Wilson DC, Brown HD. 1953. Heat-induced inhibitory agents obtained from processed fruits and vegetables. Food Technol 1953(June):250-6.
31. Yildiz F, Westhoff D. 1981. Associative growth of lactic acid bacteria in cabbage juice. J Food Sci 46:962-3.
32. Yoshida S, Kasuga S, Hayashi N, Ushiroguchi T, Matsuura H, Nakagawa S. 1987. Antifungal activity of ajoene derived from garlic. Appl Environ Microbiol 53:615-7.
33. Yu TH, Wu CM, Chen SY. 1989a. Effects of pH adjustment and heat treatment on the stability and the formation of volatile compounds of garlic. J Agric Food Chem 37:730-4.
34. Yu TH, Wu CM, Ho CT. 1993. Volatile compounds of deep-oil fried, microwave-heated, and oven-baked garlic slices. J Agric Food Chem 41:800-5.
35. Yu TH, Wu CM, Liou YC. 1989b. Effects of pH adjustment and subsequent heat treatment on the formation of volatile compounds of garlic. J Food Sci 54:632-5.
36. Yu TH, Wu CM, Liou YC. 1989c. Volatile compounds from garlic. J Agric Food Chem 37:725-30.
37. Yu TH, Wu CM, Rosen RT, Hartman TG, Ho CT. 1994. Volatile compounds generated from thermal degradation of alliin and deoxyalliin in an aqueous solution. J Agric Food Chem 42:146-53.
38. Ziegler SJ, Stitcher O. 1989. HPLC of S-alk(en)yl-L-cysteine derivatives in garlic including quantitative determination of (+)-S-Allyl-L-cysteine sulfoxide (alliin). Planta Med 55:372-8.