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Inhibitory Activity of Essential Oils of Garlic and Onion Against Bacteria

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Inhibitory Activity of Essential Oils of Garlic and Onion Against Bacteria 499 Journalof Food Protection, Vol. 67, No. 3, 2004, Pages 499– 504 Copyright q,InternationalAssociation for FoodProtection InhibitoryActivity ofEssential Oilsof Garlic and Onion against Bacteria andY easts JAY W. KIM,1 YEON S. KIM,2 AND KYU H. KYUNG1* 1Departmentof Food Science, SejongUniversity, Kunja-dong,Kwangjin-ku, Seoul 143-747; and 2Departmentof Home EconomyEducation, ChosunUniversity, Kwangju501-759, Korea MS03-261:Received 13June 2003/ Accepted 29October 2003 Downloaded from http://meridian.allenpress.com/jfp/article-pdf/67/3/499/1672902/0362-028x-67_3_499.pdf by guest on 26 September 2021 ABSTRACT Theessential oils of garlicand onion and their constituent sul des with three or moresulfur atoms were potent inhibitors ofyeast growth. The minimum inhibitory concentrations of garlic oil, onion oil, diallyl trisul de, diallyl tetrasul de, and dimethyltrisul de for all the yeasts tested ranged between 2 and45 ppm. The oils and their constituent sul des, however , wereonly very weakly antibacterial, showing minimum inhibitor yconcentrationsof greater than 300 ppm for most of the bacteriatested. The antiyeast activity of garlic oil and onion oil was storage stable and was not in uenced by pH. Film formationon soy sauce by Zygosaccharomycesrouxii SS1 wascompletely prevented for 30 days by the addition of 30 and 40ppm of garlic oil and onion oil, respectively. Theantimicrobial activity of Allium(4, 32) is due to tivity (21) isstronger than that of DADS orother sul des volatilesulfur compounds derived from S-allyl-L-cysteine withfewer sulfuratoms. sulfoxide,a nonproteinamino acid formed in thevegetable Diallyltrisul de (DATS), thermallygenerated from al- bytheaction of anenzyme,cysteine sulfoxide lyase. Alliin liinin the absence of alliinase activity, has been believed (S-allyl-L-cysteinesulfoxide), the major S-alkenyl-L-cyste- tobe the primary antimicrobial compound of heatedgarlic inesulfoxide in garlic, is degraded into allicin (allyl 2-pro- (17). For example,in a previousstudy, dimethyl trisul de penethiosulnate). This thiosul nate is the principal anti- (DMTS) hada MICof 20 ppm for allfour yeasts tested, microbialagent of garlic (28). Thesubstrate, alliin, and the whileit showed MICs of 200 ppm or higher for various enzyme,alliinase, are located in different cells in garlic bacteria (16). DATS isone of the major sul des in GO cloves (24). Therefore,thiosul nate is generated only after (Table1). Therefore, a preparationcontaining GO orDATS thevegetable tissues are injured, allowing the enzyme to maybe effective in controlling yeasts in foods. reactwith the substrate (15, 32). Heatingat high tempera- Yeastscan cause spoilage in fruits, soft drinks, and turescauses a lossof the antimicrobial activity of garlic other foods (12) inwhichthe growth of competingbacteria (18) becausethe enzyme alliinase is inactivatedby heating. isrestricted. Although the growth of yeasts is easily con- Thisis also expected to be true for onion. trolledby chemically synthesized preservatives, such as Cavallitoand his coworkers (4, 5) reportedthat allicin, sorbicor benzoic acids, some consumers prefer products theprincipal antimicrobial compound of garlic,was rapidly withoutarti cial chemical preservatives (22, 23). This pref- decomposedto diallyl sul des, and that garlic oil, diallyl erencehas prompted the use of plant materials as natural suldes, and aqueous garlic extracts lacking allicin all had foodpreservatives. However ,theuse of activecompounds noantimicrobial effect. Because of these negative early orplant extracts to control yeast growth in foods is often ndings,few subsequentstudies of theantimicrobial activ- limitedby their avor.Alackof stability in water or at ityof garlicoil (GO) andits constituent sul des have been certaintemperatures may also limit their application (12). conducted. Plantextracts can nduse as naturalpreservatives for lim- GOisproduced by heating crushed garlic to boiling itedtypes of foods where the speci c plant avorcan be pointand collecting the vapor as a distillate (18). During tolerated.These include soy sauce, shsauce, marinated theheating process, allicin in crushed garlic is converted to shand meat, and mayonnaise and salad dressings pre- varioussu ld es(Table 1 ) (19, 21). Diallyldisulde servedusing vinegar and salts. Such foods have strong a- (DADS) isthe most abundant sul de in GO. vorsof their own, which mask much of the plant avor. O’Gara etal. (21) andRoss et al. (25) recentlyreported thatGO andits diallyl constituents are antibacterial. Sul- Manyresearchers have studied the antiyeast effects of deswith more than two sulfur atoms, such as diallyl tri- plants (1,3, 11– 13). Theactive compounds are mostly es- sulde, diallyl tetrasul de, diallyl pentasul de, and diallyl sentialoils and phenolic compounds. Some sulfur com- hexasulde, are presentin GO, andtheir antimicrobial ac- poundsoriginating from vegetables,including DMTS and allylisothiocyanate (AITC), aremore effective at inhibiting *Authorfor correspondence. Tel: 822-3408-3225; Fax: 822-3408-3319; thegrowth of yeasts (16) thanthat of bacteria. Essential E-mail: [email protected]. oilsof garlic (GO) andonion (OO) containingvarious kinds 500 KIM ET AL. J.FoodProt., Vol. 67, No. 3 TABLE 1. Identication and HPLC quantitationof compounds in garlic oil a Compound(%) This work Lawsonet al. (19) O’Gara et al. (21) Diallylmonosul de 2.82 2.0 10.6 Diallyldisul de 30.58 25.9 53.0 Diallyltrisul de 30.11 18.5 11.5 Diallyltetrasul de 14.05 8.1 4.3 Diallylpentasul de 3.64 2.1 1.1 Diallylhexasul de 1.39 0.4 0.01 Methylallyl monosul de 0.36 0.9 ND Methylallyl disul de 2.60 12.5 4.4 Methylallyl trisul de 4.67 15.2 7.0 Methylallyl tetrasul de 2.05 6.0 2.5 Methylallyl pentasul de 0.87 1.7 0.6 Downloaded from http://meridian.allenpress.com/jfp/article-pdf/67/3/499/1672902/0362-028x-67_3_499.pdf by guest on 26 September 2021 Methylallyl hexasul de 1.82 0.3 0.2 Dimethylmonosul de ND ND ND Dimethyldisul de 0.71 1.3 ND Dimethyltrisul de 0.15 3.4 1.2 Dimethyltetrasul de 2.95 1.3 0.2 Dimethylpentasul de 0.47 0.4 0.2 Dimethylhexasul de ND 0.1 ND Totalsul des with three or more S atoms 62.1 57.5 28.8 a ND, notdetected. ofsul des might also prove to be valuable natural preser- HPLC conditionsfor analysis of sul des in GO. GO and vatives,similar to fresh garlicand mustard, which are al- suldes were dissolved in 10 mlof acetonitrileper 0.1 g and0.01 readyused as preservatives in some foods (2, 7, 17). g,respectively, for high-performance liquid chromatography Our objectiveswere toevaluate the antiyeast activity (HPLC) analysisof sul des in GO. Reverse-phaseHPLC witha ofGO andOO andsome selected constituent sulfur com- SPD-10A UV-VIS detector(Shimadzu Corp., Kyoto, Japan) set at poundsin the oils and to compare the stability of the es- 240nm was used to quantify GO components(T able1). GO sul- sentialoils during storage with that of AITC, apotentnat- deswere quanti ed with an analytical-ODS-H column (4.6 mm by 250 mm by 5 mm,Shimadzu) with a mobilephase of aceto- urallyoccurring antiyeast compound. The effect of pH on nitrile-water(70:30) and a owrate of 0.5 ml/ min (19, 21). antiyeasteffectiveness and the stability of GOandOO were testedto explore the potential for usingheated garlic as a Microbialstrains and cultureconditions. Staphylococcus naturalfood preservative. aureus B33, Escherichiacoli B34, Enterobacteraerogenes B146, MATERIALS AND METHODS Leuconostocmesenteroides LA10, Pediococcuspentosaceus LA3, Lactobacillusplantarum LA97, Pichiamembranefaciens Y20, Materials. GOandOO, productsof GrupoT ecnaalCo. (Za- Saccharomycescerevisiae ATCC 4126,and Candidautilis ATCC popan,Mexico), were obtained from Hyangwon Spice Co. (Seoul, 42416were gifts from Dr .HenryP .Fleming(Food Fermentation Korea)as gifts.AITC, DADS, DATS, andpotassium sorbate were Laboratories,USDA/ ARS, NorthCarolina State University, Ra- purchasedfrom Acros Organics Co. (Geel, Belgium), Fluka leigh,N.C.). Candidaalbicans KCTC7121and 7965 were pur- Chem.Co. (Germany), LKT LaboratoriesInc. (St. Paul, Minn.), chasedfrom KCTC (KoreanCollection for Type Cultures, Dae- andDuksan Pure Chemicals Co. (Kyonggido, Korea), respective- jeon,Korea). Candidaalbicans HY1 wasa clinicalstrain isolated ly.Dipropyl disul de (DPDS), dimethyldisul de (DMDS), froma childwith oral candidiasis. Zygosaccharomycesbisporus DMTS, andT ween80 werepurchased from Aldrich Chemical Co. KCCM50168, Zygosaccharomycesrouxii (soya)KCCM11300, (Milwaukee,Wis.). Zygosaccharomycesrouxii (japonicus)KCCM11303, Zygosac- charomycesrouxii (sake)KCCM50523, and Zygosaccharomyces Synthesisof diallyl tetrasul de and pentasulde. A solu- rouxii (gracilis)KCCM50546were purchased from KCCM (Ko- tionof allyl mercaptan (20 mmol, 1 eq)and triethylamine (20 reaCulture Collection of Microorganisms, Seoul, Korea). A soy- mmol,1 eq)in 50 ml of diethyl ether was allowed to stir under argon at 2788C.Asolutionof sulfur monochloride (10 mmol, 0.5 sauce lmyeast, Zygosaccharomycesrouxii SS1, wasobtained eq)in 50mlof etherwas added dropwise over 0.5 h. Thereaction froma localsoy sauce company (Haechandeul Food Co., Kongju, mixturewas allowed to stir for a further1.5 h andwas then Korea). Bacterialand yeast cultures were stored at 2648C in basal quenchedwith 25 mlof H 2O.Theorganic phase was washed with mediacontaining 16% glycerol. The basal media were MRS broth 3 3 25 ml of H2Ooruntil the aqueous phase became clear. The (DifcoLaboratories, Detroit, Mich.) for lactic acid bacteria, tr yptic organicphase was dried over MgSO 4.Thismixture was vacuum lteredand evaporated
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