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Natural Product Research
Formerly Natural Product Letters
Volume 31, 2017 - Issue 23
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Short Communication

Investigating the chemical constituent and the suppressive effects of alliin hydrolysate on E.coli

Tao WuKey Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, China
,
Ning ChenKey Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, China
,
Chang LiuKey Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, China
,
Rui LiuKey Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, China
,
Jiaojiao ZhangKey Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, China
,
Xuan XieKey Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, China
&
Min ZhangKey Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin, ChinaCorrespondence[email protected]
 show all
Pages 2814-2817 | Received 26 Dec 2016, Accepted 07 Feb 2017, Published online: 02 Mar 2017
 
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Abstract

The present study investigates the antimicrobial activity of alliin degradation products by enzymatic and alkali-heat treatment. The results suggested that the suppressive effect of enzymatic degradation products (AE) on Escherichia coli was much higher than alkali-heat treatment products (AA). Both AE and AA seriously destroyed the integrity of E. coli cell membrane, decreased the utilisation of intracellular proteins and the absorption of extracellular phosphorus. Furthermore, GC-MS analysis preliminarily confirmed that alliin degradation products contained a variety of sulphur compounds, such as allyl disulphide and dithiene. The antibacterial activities exhibited by AE demonstrate their potential for use as E. coli inhibitor in food.

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