Journal article
Infrared and Raman Spectroscopic Studies of the Antimicrobial Effects of Garlic Concentrates and Diallyl Constituents on Foodborne Pathogens
Analytical chemistry (Washington), Vol.83(11), pp.4137-4146
06/01/2011
Handle:
https://hdl.handle.net/2376/105854
PMCID: PMC3433400
PMID: 21553849
Abstract
The antimicrobial effects of garlic (
Allium sativum
) extract (25, 50, 75, 100, and 200 μl/ml) and diallyl sulfide (5, 10 and 20 μM) on
Listeria monocytogenes
and
Escherichia coli
O157:H7 cultivated in tryptic soy broth at 4, 22 and 35°C for up to 7 days were investigated.
L. monocytogenes
was more resistant to garlic extract and diallyl compounds treatment than
E. coli
O157:H7. Fourier transform Infrared (FT-IR) spectroscopy indicated that diallyl constituents contributed more to the antimicrobial effect than phenolic compounds. This effect was verified by Raman spectroscopy and Raman mapping on single bacteria. Scanning electron microscope (SEM) and transmission electron microscope (TEM) showed cell membrane damage consistent with spectroscopic observation. The degree of bacterial cell injury could be quantified using chemometric methods.
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Details
- Title
- Infrared and Raman Spectroscopic Studies of the Antimicrobial Effects of Garlic Concentrates and Diallyl Constituents on Foodborne Pathogens
- Creators
- Xiaonan Lu - School of Food Science, Washington State University, Pullman 99163, USABarbara A Rasco - School of Food Science, Washington State University, Pullman 99163, USADong-Hyun Kang - School of Food Science, Washington State University, Pullman 99163, USAJamie M.F Jabal - Department of Chemical and Materials Engineering, University of Idaho, Moscow 83844, USAD. Eric Aston - Department of Chemical and Materials Engineering, University of Idaho, Moscow 83844, USAMichael E Konkel - School of Molecular Biosciences, Washington State University, Pullman, WA 99163, USA
- Publication Details
- Analytical chemistry (Washington), Vol.83(11), pp.4137-4146
- Academic Unit
- Food Science, School of; Molecular Biosciences, School of
- Identifiers
- 99900546946301842
- Language
- English
- Resource Type
- Journal article