Antibacterial activity of garlic powder against Escherichia coli O-157

被引：0

作者：

Sasaki, J ^{[1
]}

Kita, T

Ishita, K

Uchisawa, H

Matsue, H

机构：

[1] Hirosaki Univ, Sch Med, Dept Bacteriol, Hirosaki, Aomori 0368216, Japan

[2] Aomori Adv Ind Technol Ctr, Aomori 0310112, Japan

来源：

JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY | 1999年 / 45卷 / 06期

关键词：

garlic powder; anti-O-157; activity; food poisoning;

D O I：

暂无

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

The antibacterial activity of garlic powder against O-157 was tested by using garlic bulbs post-harvested 1 y. O-157 at 10(6-7) cfu/ml perished after incubation for 24h with a 1% solution of garlic powder. The use of powder from fresh garlic was more effective for antibacterial activity than that from old garlic; the 1% solution of fresh garlic powder eradicating the O-157 in 6h. The antibacterial activity was resistant to heat treatment of 100 degrees C for 20 min. The water-soluble components of garlic powder were fractionated into three fractions (Fr. 1-3) by Sephadex G-100 column chromatography, among which Fr. 3 showed antibacterial activity against O-157 but the other fractions were scarce in activity. The antibacterial activity was also shown against other types of pathogenic bacteria such as methicillin-resistant Staphylococcus aureus (MRSA), Salmonella enteritidis, and Candida albicans. Thus, the practical use of garlic powder is expected to prevent bacteria-caused food poisoning.

引用

页码：785 / 790

页数：6

共 11 条

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