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Changes in growth kinetics and motility characteristics of Escherichia coli in the presence of sulphoraphane isolated from broccoli seed meal
Author(s) -
GarcíaSaldaña Jesús Santos,
ParraDelgado Julián,
CampasBaypoli Olga Nydia,
SánchezMachado Dalia Isabel,
CantúSoto Ernesto Uriel,
LópezCervantes Jaime
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14372
Subject(s) - motility , escherichia coli , food science , kinetics , growth rate , population , meal , biology , bacterial growth , chemistry , bacteria , zoology , biochemistry , mathematics , microbiology and biotechnology , physics , quantum mechanics , gene , geometry , demography , genetics , sociology
Summary In this investigation, the purified sulphoraphane from broccoli seed meal was evaluated in a range of 5–400 μg mL −1 against Escherichia coli . The results showed that levels above 200 μg mL −1 can inhibit 100% growth of 10 6 CFU mL −1 up to 5 h and cause a deformation of sigmoid behaviour in the growth kinetics, and even the bacterial population is reduced. On the other hand, low sulphoraphane levels such as 5–25 μg mL −1 also have effects on the bacterium, such as the decrease in the maximum specific growth rate and the loss of ability to adjust to a growth model when maintained in isothermal conditions. In addition, sulphoraphane has an effect on swimming motility and swarming motility in semi‐solid medium. The interaction of natural sulphoraphane– E. coli and the effect in the short periods can draw attention in research on food science and technology.