Open AccessAntimicrobial Effect of Extracts of Cruciferous Vegetables
Author(s) -
Hu ShuHui,
Wang JinnChyi,
Kung HsienFeng,
Wang JihTerng,
Lee WeiLun,
Yang YiHsin
Publication year - 2004
Publication title -
the kaohsiung journal of medical sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.439
H-Index - 36
eISSN - 2410-8650
pISSN - 1607-551X
DOI - 10.1016/s1607-551x(09)70264-5
Subject(s) - antimicrobial , food science , steeping , citric acid , cruciferous vegetables , medicine , traditional medicine , biology , microbiology and biotechnology , cancer
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).