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Alliinase‐independent Inhibition of Staphylococcus aureus B33 by Heated Garlic
Author(s) -
Kyung K.H.,
Kim M.H.,
Park M.S.,
Kim Y.S.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10676.x
Subject(s) - alliin , allicin , diallyl disulfide , staphylococcus aureus , antibacterial activity , chemistry , diallyl trisulfide , disulfide bond , antibacterial agent , sulfur , sulfinic acid , garlic powder , bacteria , organic chemistry , biochemistry , antibiotics , biology , apoptosis , genetics , raw material
Heated (121 °C) garlic extract in which alliinase was inactivated before crushing exhibited complete bacteriostatic activity at 15% against Staphylococcus aureus. Garlic heated for 45 min showed the highest antibacterial activity and the relative peak areas of 4‐heptenal, methyl allyl disulfide, diallyl disulfide, 2‐vinyl‐4H‐1,3‐dithiin, and diallyl trisulfide (DATS) were highest at 45 min of heating. Other than 4‐heptenal, all these compounds are known to possess different degrees of antibacterial activity. DATS was thought to be the primary antibacterial compound in heated garlic extract. It was tentatively concluded that antibacterial compounds were formed from alliin unreacted by alliinase by marked heating. Diallyl compounds with more than three sulfur atoms and the oxidized form of allicin were not detected.