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Literature DB >> 21553849

Infrared and Raman spectroscopic studies of the antimicrobial effects of garlic concentrates and diallyl constituents on foodborne pathogens.

Xiaonan Lu¹, Barbara A Rasco, Dong Hyun Kang, Jamie M F Jabal, D Eric Aston, Michael E Konkel.

Abstract

The antimicrobial effects of garlic (Allium sativum) extract (25, 50, 75, 100, and 200 μL/ml) and diallyl sulfide (5, 10, and 20 μM) on Listeria monocytogenes and Escherichia coli O157:H7 cultivated in tryptic soy broth at 4, 22, and 35 °C for up to 7 days were investigated. L. monocytogenes was more resistant to garlic extract and diallyl compounds treatment than E. coli O157:H7. Fourier transform infrared (FT-IR) spectroscopy indicated that diallyl constituents contributed more to the antimicrobial effect than phenolic compounds. This effect was verified by Raman spectroscopy and Raman mapping on single bacteria. Scanning electron microscope (SEM) and transmission electron microscope (TEM) showed cell membrane damage consistent with spectroscopic observation. The degree of bacterial cell injury could be quantified using chemometric methods.

Entities: Chemical Disease Species

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Year: 2011 PMID： 21553849 PMCID： PMC3433400 DOI： 10.1021/ac2001498

Source DB: PubMed Journal: Anal Chem ISSN： 0003-2700 Impact factor: 6.986

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