Naslov
Bioactive degradation products of glucosinolates as antibacterial agents

Autori
Radojčić, Ivana ; Pavlović, Hrvoje ; Delonga, Karmela ; Kovač, Spomenka ; Vorkapić-Furač, Jasna

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Safety nutrition technology consumers / Banati, Diana ; Farkas, Jozsef ; Gelenser - Budimpešta : Hungarian Academy of Sciences (MTA), 2004, 120-120

Skup
2nd Central European Congress on Food

Mjesto i datum
Budimpešta, Mađarska, 26.04.2004. - 28.04.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
antibacterial activity ; glucobrassicin degradation products ; horseradish degradation products ; isothiocyanates

Sažetak
Plant-derived allelochemicals as those produced by glucosinolates hydrolysis of cruciferous vegetables have been studied as natural plant protective agents and potential alternative biocidal compounds for postharvest fruit and minimally processed food storage. Glucosinolates hydrolyzed by myrosinase produce a variety of bioactive compounds some of them being potential protecting substances against microbial deterioration of food. The samples in this study were three standards of indoles: indole-3-carbinol, indole-3-acetonitrile and 3, 3`-diindolylmethane (degradation products of glucosinolate glucobrassicin), allyl isothiocyanate and phenyl isothiocyanate (degradation products of glucosinolates sinigrin and gluconasturtiin), and hydrolysis products of horseradish root glucosinolates (isolated from the autolysis products by steam destillation). The destillate was analysed by HPLC. The data obtained confirmed that the predominant compounds in horseradish destillate were allyl isothiocyanate and phenyl isothiocyanate, respectively. All the samples were tested for the antibacterial activity against: Escherichia coli, Staphylococcus aureus, Serratia marcenses and Proteus mirabilis, the microorganisms which produce powerful toxins or are pathogens themselves. They can cause severe illness being involved in food poisoning. The results of assays didn’ t proved the antibacterial activity of indole compounds against Proteus mirabilis only, while isothiocyanates (allyl isothiocyanate, phenyl isothiocyanate), and especially those present in horseradish root destillate, showed extremely high antibacterial activity in accordance to the concentrations used. The data obtained suggest the need for further studies to verify cruciferous vegetables products as food preservatives

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA