Antimicrobial effect of extracts of cruciferous vegetables.
The cruciferous vegetables cauliflower, broccoli, cabbage, Chinese radish, Chinese kale, and Chinese kitam were used in this study to prepare water-soluble and methanol-water extracts. Crude protein extracts were also obtained by diethylaminoethyl (DEAE) anion exchange chromatography. Water-soluble polysaccharides were prepared by ethanol precipitation followed by ultrafiltration. The antimicrobial effects of all these extracts were evaluated against Gram-positive bacteria, Gram-negative bacteria, and yeast. Crude protein extracts exhibited the greatest antimicrobial activity in monoculture experiments. The antimicrobial effects of cruciferous vegetables were also studied by steeping beef, carrot, and celery in chlorine (10 ppm) or citric acid solution (1%) containing the crude protein extract (500 ppm) for different time periods. Total aerobic plate counts and coliform counts on these foods decreased significantly after 10 minutes in all steeping solutions (p < 0.05).
Hu
Shu-Hui
SH
Department of Technology for Medical Science, Kaohsiung Medical University, Kaohsiung, Taiwan.
Wang
Jinn-Chyi
JC
Kung
Hsien-Feng
HF
Wang
Jih-Terng
JT
Lee
Wei-Lun
WL
Yang
Yi-Hsin
YH
D000890:Anti-Infective Agents / Q000494:pharmacology*; D001937:Brassica; D010936:Plant Extracts / Q000494:pharmacology*
D000890:Anti-Infective Agents; D010936:Plant Extracts