title: Investigating the chemical constituent and the suppressive effects of alliin hydrolysate on E.coli.
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.
authors.affiliation: a Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Ministry of Education , Tianjin , China.
authors.forename: Tao
authors.initials: T
authors.lastname: Wu
authors.affiliation: a Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Ministry of Education , Tianjin , China.
authors.forename: Ning
authors.initials: N
authors.lastname: Chen
authors.affiliation: a Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Ministry of Education , Tianjin , China.
authors.forename: Chang
authors.initials: C
authors.lastname: Liu
authors.affiliation: a Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Ministry of Education , Tianjin , China.
authors.forename: Rui
authors.initials: R
authors.lastname: Liu
authors.affiliation: a Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Ministry of Education , Tianjin , China.
authors.forename: Jiaojiao
authors.initials: J
authors.lastname: Zhang
authors.affiliation: a Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Ministry of Education , Tianjin , China.
authors.forename: Xuan
authors.initials: X
authors.lastname: Xie
authors.affiliation: a Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Ministry of Education , Tianjin , China.
authors.forename: Min
authors.initials: M
authors.lastname: Zhang
mesh_terms: D000498:Allyl Compounds / Q000032:analysis / Q000737:chemistry; D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000494:pharmacology*; D003545:Cysteine / Q000031:analogs & derivatives* / Q000737:chemistry / Q000494:pharmacology; D004220:Disulfides / Q000032:analysis / Q000737:chemistry; D004926:Escherichia coli / Q000187:drug effects*; D008401:Gas Chromatography-Mass Spectrometry; D006868:Hydrolysis
chemical_list: D000498:Allyl Compounds; D000900:Anti-Bacterial Agents; D004220:Disulfides; C028009:diallyl disulfide; C006453:alliin; D003545:Cysteine
keywords: Alliin hydrolysate; Antimicrobial activities; Escherichia coli