Antimicrobial Activity of Elephant Garlic Oil againstVibrio choleraein Vitroand in a Food Model | Zendy

Pongsak Rattanachaikunsopon | Zendy; Parichat Phumkhachorn | Zendy

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Antimicrobial Activity of Elephant Garlic Oil againstVibrio choleraein Vitroand in a Food Model

Author(s) -

Pongsak Rattanachaikunsopon,

Parichat Phumkhachorn

Publication year - 2009

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.90128

Subject(s) - diallyl disulfide , vibrio cholerae , antimicrobial , garlic oil , diallyl trisulfide , food science , microbiology and biotechnology , cholera , minimum inhibitory concentration , chemistry , bacteria , in vitro , biology , biochemistry , apoptosis , genetics

Vibrio cholera is a major foodborne pathogen in Thailand. It is present in raw and lightly cooked foods, and it causes cholera. Natural products inhibiting it can be used to improve the safety of foods. In this study, elephant garlic oil was studied for its major diallyl sulfide content and its antimicrobial activity against V. cholerae. The oil had a very low concentration of diallyl monosulfides (1.62%) in comparison with the other diallyl sulfides (25.09% for diallyl disulfide, 16.04% for diallyl trisulfide, and 10.58% for diallyl tetrasulfide). In an in vitro study, the oil was found to have a bacteriocidal effect on all tested strains of V. cholerae, with varied minimal inhibitory concentrations (MICs) ranging from 3.13 to 25 microg/ml. It was also found that elephant garlic oil retarded the growth of the bacteria or reduced the bacterial cell load in the food model, depending on its concentration.

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