Investigating antibacterial effects of garlic (Allium sativum) concentrate and garlic-derived organosulfur compounds on Campylobacter jejuni by using fourier transform infrared spectroscopy, Raman spectroscopy, and electron microscopy

Applied and Environmental Microbiology

Volumn 77, Issue 15, 2011, Pages 5257-5269

  Lu, Xiaonan ^a   Rasco, Barbara A ^a   Jabal, Jamie M F ^b   Eric Aston, D ^b   Lin, Mengshi ^c   Konkel, Michael E ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF IDAHO   (United States)

^c UNIVERSITY OF MISSOURI   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALLIUM SATIVUM; ANTI-MICROBIAL ACTIVITY; ANTIBACTERIAL EFFECTS; BACTERIAL CELLS; CAMPYLOBACTER JEJUNI; CELL DAMAGE; CELL INJURY; CHEMOMETRICS; CONFOCAL RAMAN MICROSCOPY; DIALLYL DISULFIDE; DIALLYL SULFIDE; DIALLYL TRISULFIDES; DISCRIMINANT FUNCTION ANALYSIS; FOURIER TRANSFORM INFRARED; FTIR SPECTROSCOPY; GROWTH MEDIA; INFRARED AND RAMAN SPECTROSCOPY; INTRACELLULAR UPTAKE; ORGANOSULFUR COMPOUNDS; PARTIAL LEAST-SQUARES REGRESSION; PHENOLIC COMPONENTS; PHENOLIC COMPOUNDS; RAMAN MAPPING; SPECTRAL FEATURE; SULFUR ATOMS;

BACTERIA; BACTERIOLOGY; CELL MEMBRANES; CYTOLOGY; DISCRIMINANT ANALYSIS; ELECTRONS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; INDEPENDENT COMPONENT ANALYSIS; INVESTMENTS; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; RAMAN SCATTERING; RAMAN SPECTROSCOPY; SCANNING ELECTRON MICROSCOPY; SPECTRUM ANALYSIS; SULFUR; TRANSMISSION ELECTRON MICROSCOPY;

SULFUR COMPOUNDS;

ALLYL COMPOUND; ALLYL SULFIDE; ANTIINFECTIVE AGENT; ANTIOXIDANT; SULFIDE; SULFUR;

ACCURACY ASSESSMENT; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT; BACTERIUM; BIOLOGICAL UPTAKE; CELL ORGANELLE; ELECTRON MICROSCOPY; FTIR SPECTROSCOPY; GROWTH; HERB; LIPID; PHENOLIC COMPOUND; POLYSACCHARIDE; PRINCIPAL COMPONENT ANALYSIS; PROTEIN; RAMAN SPECTROSCOPY; REGRESSION ANALYSIS; SULFIDE; SULFUR;

ARTICLE; CAMPYLOBACTER JEJUNI; CHEMISTRY; DRUG EFFECT; ELECTRON MICROSCOPY; GARLIC; GROWTH, DEVELOPMENT AND AGING; INFRARED SPECTROSCOPY; METABOLISM; RAMAN SPECTROMETRY; ULTRASTRUCTURE;

ALLYL COMPOUNDS; ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; CAMPYLOBACTER JEJUNI; GARLIC; MICROSCOPY, ELECTRON; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPECTRUM ANALYSIS, RAMAN; SULFIDES; SULFUR;

ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); CAMPYLOBACTER JEJUNI;

EID: 79961064519     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02845-10     Document Type: Article

References (59)

1. Ahn, J., I. U. Grun, and A. Mustapha. 2004. Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef. J. Food Prot. 67:148-155.
2. Ahn, J., I. U. Grun, and A. Mustapha. 2007. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Food Microbiol. 24:7-14.
3. -1). J. Food Sci. 73:M54-M61.
4. Alvarez-Ordóñez, A., and M. Prieto. 2010. Changes in ultrastructure and Fourier transform infrared spectrum of Salmonella enterica serovar Typhimurium cells after exposure to stress conditions. Appl. Environ. Microbiol. 76:7598-7607.
5. Ankri, S., and D. Mirelman. 1999. Antimicrobial properties of allicin from garlic. Microbes Infect. 2:125-129.
6. Benkeblia, N. 2004. Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). LWT Food Sci. Technol. 37:263-268.
7. Billing, J., and P. W. Sherman. 1998. Antimicrobial functions of spices: why some like it hot. Q. Rev. Biol. 73:3-49.
8. Castellano, P., G. Vignolo, R. N. Farías, J. L. Arrondo, and R. Chehín. 2007. Molecular view by Fourier transform infrared spectroscopy of the relationship between lactocin 705 and membranes: speculations on antimicrobial mechanism. Appl. Environ. Microbiol. 73:415-420.
9. Choo-Smith, L.-P., et al. 2001. Investigating microbial (micro)colony heterogeneity by vibrational spectroscopy. Appl. Environ. Microbiol. 67:1461-1469.
10. Chung, I., S. H. Kwon, S.-T. Shim, and K. H. Kyung. 2007. Synergistic antiyeast activity of garlic oil and allyl alcohol derived from alliin in garlic. J. Food Sci. 72:M437-M440.
11. Cowan, M. M. 1999. Plant products as antimicrobial agents. Clin. Microbiol. Rev. 12:564-582.
12. Davis, R., J. Irudayaraj, B. L. Reuhs, and L. J. Mauer. 2010. Detection of E. coli O157:H7 from ground beef using Fourier transform infrared (FT-IR) spectroscopy and chemometrics. J. Food Sci. 75:M340-M346.
13. Efrima, S., and L. L. Zeiri. 2008. Understanding SERS of bacteria. J. Raman Spectrosc. 40:277-288.
14. Feldberg, R. S., et al. 1988. In vitro mechanism of inhibition of bacterial cell growth by allicin. Antimicrob. Agents Chemother. 32:1763-1768.
15. Friedman, M., P. R. Henika, and R. E. Mandrell. 2002. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. J. Food Prot. 65:1545-1560.
16. Friedman, M., P. R. Henika, and R. E. Mandrell. 2003. Antibacterial activities of phenolic benzaldehydes and benzoic acids against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. J. Food Prot. 66:1811-1821.
17. Ganan, M., A. J. Martinez-Rodriguez, and A. V. Carrascosa. 2009. Antimicrobial activity of phenolic compounds of wine against Campylobacter jejuni. Food Control 20:739-742.
18. Goodacre, R. 2003. Explanatory analysis of spectroscopic data using machine learning of simple, interpretable rules. Vib. Spectrosc. 32:33-45.
19. Harris, J. C., S. L. Cottrell, S. Plummer, and D. Lloyd. 2001. Antimicrobial properties of Allium sativum (garlic). Appl. Microbiol. Biotechnol. 57:282-286.
20. Harz, M., P. Rösch, and J. Popp. 2009. Vibrational spectroscopy-a powerful tool for the rapid identification on microbial cells at the single-cell level. Cytometry A 75:104-113.
21. Kim, J. W., Y. S. Kim, and K. H. Kyung. 2004. Inhibitory activity of essential oil of garlic and onion against bacteria and yeasts. J. Food Prot. 67:499-504.
22. Kirschner, C., et al. 2001. Classification and identification of enterococci: a comparative phenotypic, genotypic, and vibrational spectroscopic study. J. Clin. Microbiol. 39:1763-1770.
23. Kumar, M., and J. S. Berwal. 1998. Sensitivity of food pathogens to garlic (Allium sativum). J. Appl. Microbiol. 84:213-215.
24. Kyung, K. H., and Y. C. Lee. 2001. Antimicrobial activities of sulfur compounds derived from S-alk(en)yl-L-cysteine sulfoxides in Allium and Brassica. Food Rev. Int. 17:183-198.
25. Lacombe, A., V. C. Wu, S. Tyler, and K. Edwards. 2010. Antimicrobial action of the American cranberry constituents; phenolics, anthocyanins, and organic acids, against Escherichia coli O157:H7. Int. J. Food Microbiol. 139: 102-107.
26. Lee, C.-F., C.-K. Han, and J.-L. Tsau. 2004. In vitro inhibitory activity of Chinese leek extract against Campylobacter species. Int. J. Food Microbiol. 94:169-174.
27. Lin, M., et al. 2004. Discrimination of intact and injured Listeria monocytogenes by Fourier transform infrared spectroscopy and principal component analysis. J. Agric. Food Chem. 52:5769-5772.
28. López-Díez, E. C., C. L. Winder, L. Ashton, F. Currie, and R. Goodacre. 2005. Monitoring the mode of action of antibiotics using Raman spectroscopy: investigating subinhibitory effects on amikacin on Pseudomonas aeruginosa. Anal. Chem. 77:2901-2906.
29. Maquelin, K., et al. 2003. Prospective study of the performance of vibrational spectroscopies for rapid identification of bacterial and fungal pathogens recovered from blood cultures. J. Clin. Microbiol. 41:324-329.
30. Maquelin, K., et al. 2002. Identification of medically relevant microorganisms by vibrational spectroscopy. J. Microbiol. Methods 51:255-271.
31. Medina, E., A. de Castro, C. Romero, and M. Brenes. 2006. Comparisons of the concentrations of phenolic compounds in olive oil and other plant oils: correlation with antimicrobial activity. J. Agric. Food Chem. 54:4954-4961.
32. Miron, T., A. Rabinkov, D. Mirelman, M. Wilchek, and L. Weiner. 2000. The mode of action of allicin: its ready permeability through phospholipid membranes may contribute to its biological activity. Biochim. Biophys. Acta 1463:20-30.
33. Moritz, T. J., et al. 2010. Effect of cefazolin treatment on the nonresonant Raman signatures of the metabolic state of individual Escherichia coli cells. Anal. Chem. 82:2703-2710.
34. Mouwen, D. J., M. J. Weijtens, R. Capita, C. Alonso-Calleja, and M. Prieto. 2005. Discrimination of enterobacterial repetitive intergenic consensus PCR types of Campylobacter coli and Campylobacter jejuni by Fourier transform infrared spectroscopy. Appl. Environ. Microbiol. 71:4318-4324.
35. Mouwen, D. J., R. Capita, C. Alonso-Calleja, J. Prieto-Gómez, and M. Prieto. 2006. Artificial neural network based identification of Campylobacter species by Fourier transform infrared spectroscopy. J. Microbiol. Methods 67:131-140.
36. Movasaghi, Z., S. Rehman, and I. U. Rehman. 2008. Fourier transform infrared (FTIR) spectroscopy of biological tissues. Appl. Spectrosc. Rev. 43:134-179.
37. Movasaghi, Z., S. Rehman, and I. U. Rehman. 2007. Raman spectroscopy of biological tissues. Appl. Spectrosc. Rev. 42:493-541.
38. Naganawa, R., et al. 1996. Inhibition of microbial growth by ajoene, a sulfur-containing compound derived from garlic. Appl. Environ. Microbiol. 62:4238-4242.
39. Naumann, D. 2001. FT-infrared and FT-Raman spectroscopy in biomedical research. Appl. Spectrosc. Rev. 36:239-298.
40. Neugebauer, U., et al. 2007. The influence of fluoroquinolone drugs on the bacterial growth of S. epidermidis utilizing the unique potential of vibrational spectroscopy. J. Phys. Chem. A 111:2898-2906.
41. O'Gara, E. A., D. J. Hill, and D. J. Maslin. 2000. Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori. Appl. Environ. Microbiol. 66:2269-2273.
42. Oust, A., et al. 2006. Fourier transform infrared and Raman spectroscopy for characterization of Listeria monocytogenes strains. Appl. Environ. Microbiol. 72:228-232.
43. Park, S. F. 2002. The physiology of Campylobacter species and its relevance to their role as foodborne pathogens. Int. J. Food Microbiol. 74:177-188.
44. Queiroz, Y. S., E. Y. Ishimoto, D. H. Bastos, G. R. Sampaio, and E. A. Torres. 2009. Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity. Food Chem. 115:371-374.
45. Rees, L. P., S. F. Minney, N. T. Plummer, J. H. Slater, and D. A. Skyrme. 1993. A quantitative assessment of the anti-microbial activity of garlic (Allium sativum). World J. Microbiol. Biotechnol. 9:303-307.
46. Rösch, P., et al. 2005. Chemotaxonomic identification of single bacteria by micro-Raman spectroscopy: application to clean-room-relevant biological contaminations. Appl. Environ. Microbiol. 71:1626-1637.
47. Rose, P., M. Whiteman, P. K. Moore, and Y. Z. Zhu. 2005. Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: the chemistry of potential therapeutic agents. Nat. Prod. Rep. 22:351-368.
48. Ross, Z. M., E. A. O'Gara, D. J. Hill, H. V. Sleightholme, and D. J. Maslin. 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. 67:475-480.
49. Sivam, G. P. 2001. Protection against Helicobacter pylori and other bacterial infections by garlic. J. Nutr. 131:1106S-1108S.
50. Stöckel, S., et al. 2010. Raman spectroscopy-compatible inactivation method for pathogenic endospores. Appl. Environ. Microbiol. 76:2895-2907.
51. Sun, T., J. R. Powers, and J. Tang. 2007. Evaluation of the antioxidant activity of asparagus, broccoli and their juices. Food Chem. 105:101-106.
52. Unal, R., H. P. Fleming, R. F. McFeeters, R. L. Thompson, F. Breidt, Jr., and F. G. Giesbrecht. 2001. Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice. J. Food Prot. 64:189-194.
53. Valtierra-Rodríguez, D., N. L. Heredia, S. Garcia, and E. Sánchez. 2010. Reduction of Campylobacter jejuni and Campylobacter coli in poultry skin by fruit extracts. J. Food Prot. 73:477-482.
54. Willemse-Erix, D. F. M., et al. 2009. Optical fingerprinting in bacterial epidemiology: Raman spectroscopy as a real-time typing method. J. Clin. Microbiol. 47:652-659.
55. Wu, V. C. H., X. Qiu, A. Bushway, and L. Harper. 2008. Antimicrobial effects of American cranberries (Vaccinium macrocarpon) on foodborne pathogens. LWT Food Sci. Technol. 41:1834-1841.
56. Wu, V. C. H., X. Qiu, B. de los Reyes, C.-S. Lin, and Y. J. Pan. 2009. Application of cranberry concentrate (Vaccinium macrocarpon) to control Escherichia coli O157:H7 in ground beef and its antimicrobial mechanism related to the downregulated slp, hdeA and cfa. Food Microbiol. 26:32-38.
57. Wu, V. C. H., X. Qiu, and Y.-H. P. Hsieh. 2008. Evaluation of Escherichia coli O157:H7 in apple juice with Cornus fruit (Cornus officinalis Sieb. et Zucc.) extract by conventional media and thin agar layer method. Food Microbiol. 25:190-195.
58. Wu, V. C. H. 2008. A review of microbial injury and recovery methods in food. Food Microbiol. 25:735-744.
59. Yin, M.-C., and W.-S. Cheng. 2003. Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef. Meat Sci. 63: 23-28.