Antimicrobial Activity of Garlic Juice against Escherichia coli O157:H7

마늘즙의 Escherichia coli O157:H7에 대한 항균작용

  • Published : 2003.08.01

Abstract

The antimicrobial activity of fresh garlic juice against Escherichia coli O157:H7 was investigated. When E. coli O157:H7 was cultured for 18 hr in the trypticase soy broth containing 1%, 3%, and 5% garlic juice, viable cell number of E. coli O157:H7 was reduced to $2.3{\times}10^2\;CFU/mL$ at 5% from $7{\times}10^8\;CFU/mL$ at the non-treated culture, respectively. The inhibitory effects of the ground beef treated with 3%, 6%, and 10% garlic juice against E. coli O157:H7 was significantly enhanced with approximate 2 log-reduction compared to that of ground beef without garlic. There was no significant difference in the inhibition of E. coli O157:H7 among the groups with different amounts of garlic juice (p<0.05). These results suggest that garlic juice may function well as a natural preservative in food system.

Keywords

antimicrobial activity;Escherichia coli O157:H7;garlic;ground beef;natural food preservatives

References

  1. Small, L.D., Bailely, J.H. and Cavallito, C.J. Alkyl thiolsulfinates. J. Am. Chem. Soc. 69: 1710-1716 (1947) https://doi.org/10.1021/ja01199a040
  2. Tynecka, Z. and Gos, Z. The inhibitory action of garlic (Allium sativum. L.) on growth and respiration of some microorganisms. Acta Microbiol. Pol. Ser. B. Microbiol. Appl. 5: 51-62 (1973)
  3. Kyung, K.H., Park, K.S. and Kim, Y.S. Isolation and characterization of bacteria resistant to the antimicrobial activity of garlic. J. Food Sci. 61: 226-229 (1996) https://doi.org/10.1111/j.1365-2621.1996.tb14766.x
  4. Hathcox, A.K. and Beuchat, L.R. Inhibitory effects of sucrose fatty acid esters, alone and in combination with ethylenediaminetetraacetic acid and other organic acids, on viability of Escherichia coli O157:H7. Food Microbiol. 13: 213-225 (1996) https://doi.org/10.1006/fmic.1996.0027
  5. Ruffin, J. and Hunter, S.A. An evaluation of the side effect of garlic as an antihypertensive agent. Cytobios 37: 85-89 (1983)
  6. Conner, D.E. and Beuchat, L.R. Effects of essential oils from plants on growth of food spoilage yeasts. J. Food Sci. 49: 429-434 (l984) https://doi.org/10.1111/j.1365-2621.1984.tb12437.x
  7. DeWit, J.C., Notermans, S., Gorin, N. and Kampelmacher, E.H. Effect of garlic oil or onion oil on toxin production by Clostridium botulinum in meat slurry. J. Food Prot. 42: 222-224 (1979) https://doi.org/10.4315/0362-028X-42.3.222
  8. Mantis, A.J., Koidis, P.A. Karaioannoglou, P.G. and Panetsos, A.G. Effect of garlic extract on food poisoning bacteria, Cl. perfringens. Lebensm. Wiss. Technol. 12: 330-332 (1979)
  9. Cavallito, C.J. and Bailey, J.H. Allicin, the antibacterial principle of Allium sativum. I. Isolation, physical properties and antibacterial action. J. Am. Chem. Soc. 66: 1950-1956 (1944) https://doi.org/10.1021/ja01239a048
  10. Kamanna, V.S. and Chandrasekhara, N. Biochemical and physiological effects of garlic (Allium sativum Linn.). J. Sci. Ind. Res. 42: 353-357 (1983)
  11. Yu, T.H., Wu, C.M. and Liou, Y.C. Volatile compounds from garlic. J. Agric. Food Chem. 37: 725-730 (1989) https://doi.org/10.1021/jf00087a032
  12. Kim, S.H., Park, K.Y., Suh, M.J. and Chung, H.Y. Effect of garlic (Allium sativum) on glutathione S-transferase activity and the level of glutathione in the mouse liver. J. Korean Soc. Food Nutr. 23: 436-443 (1994)
  13. Dababneh, B.F.A. and Al-Delaimy, K.S. Inhibition of Staphylococcus aureus by garlic extract. Lebensm. Wiss. Technol. 17: 29-31 (1984)
  14. Nagourney, R.A. Garlic: medicinal food or nutritious medicine? J. Med. Food 1: 13-28 (1998) https://doi.org/10.1089/jmf.1998.1.13
  15. Su, C. and Brandt, L.J. Escherichia coli 157:H7 infection in humans. Ann. Intern. Med. 123: 698-714 (1995) https://doi.org/10.7326/0003-4819-123-9-199511010-00009
  16. Brodnitz, M.H., Pascale, J.V. and Van Derslice, L. Flavor components of garlic extract. J. Agric. Food Chem. 19: 273-275 (1971) https://doi.org/10.1021/jf60174a007
  17. AI-Delaimy, K.S. and Ali, S.H. Antibacterial action of vegetable extracts on the growth of pathogenic bacteria. J. Sci. Food Agric. 21: 110-112(1970) https://doi.org/10.1002/jsfa.2740210214
  18. Samelis, J., Sofos, J.N., Kendall, P.A. and Smith, G.C. Effect of acid adaptation on survival of Escherichia coli O157:H7 in meat decontamination washing fluids and potential effects of organic acid interventions on the microbial ecology of the meat plant environment. J. Food Prot. 65: 33-40 (2002) https://doi.org/10.4315/0362-028X-65.1.33
  19. Fang, T.J. and Tsai, H.-C. Growth patterns of Escherichia coli O157:H7 in ground beef treated with nisin, chelators, organic acids and their combinations immobilized in calcium alginate gels. Food Microbiol. 20: 243-253 (2003) https://doi.org/10.1016/S0740-0020(02)00081-3
  20. Nishimura, H., Hanny, W. and Mizutani, J. Volatile flavor components and antithrombotic agents: Vinyldithiins from Allium victorialis L. J. Agric. Food Chem. 36: 563-568 (1988) https://doi.org/10.1021/jf00081a039
  21. Small, L.D., Bailey, J.H. and Cavallito, C.J. Comparison of some properties of thiosulfonates and thiosulfinates. J. Am. Chem. Soc. 71: 3565-3571 (1949) https://doi.org/10.1021/ja01178a531
  22. Block, E., Naganathan, S., Putman, D. and Zhao, S. Alllium chemistry: HPLC analysis of thiolsulfinates from onion, garlic, wild garlic (Ramsoms), leek, scallion, shallot, elephant (greatheaded) garlic, chive, and chinese chive. Uniquely high allyl to methyl ratios in some garlic samples. J. Agric. Food Chem. 40:2418-2430 (1992) https://doi.org/10.1021/jf00024a017
  23. Kennedy, M., O'Rourke, A.-L., McLay, J. and Simmonds, R. Use of a ground beef model to assess the effect of the lactoperoxidase system on the growth of Escherichia coli OI57:H7, Listeria monocytogenes and Staphylococcus aureus in red meat. Int. J. Food Microbiol. 57: 147-158 (2000) https://doi.org/10.1016/S0168-1605(99)00208-1
  24. Moon, G.-S., Kim, W.J. and Kim, M. Synergistic effects of bacteriocin- producing Pediococcus acidilactici KIO and organic acids on inhibiting Escherichia coli O157:H7 and applications in ground beef. J. Microbiol. Biotechnol. 1: 936-942 (2002)
  25. Byun, P.H., Kim, W.J. and Yoon, S.K Effects of extraction conditions on the functional properties of garlic extracts. Korean J. Food Sci. Technol. 33: 507-513 (2001)
  26. Karaioannoglou, P.G., Mantis, A.J. and Panetsos, A.G. The effect of garlic extract on lactic acid bacteria (Lactobacillus plantarum) in culture media. Lebensm. Wiss. Technol. 10: 148-150 (1977)
  27. Barone, F.E. and Tansey, M.R. Isolation, purification, identification, synthesis, and kinetics of activity of the anticandidal component of Allium sativum, and a hypothesis for its mode of action. Mycologia 69: 793-825 (1977) https://doi.org/10.2307/3758870
  28. Saleem, Z.M. and AL-Delaimy, K.S. Inhibition of Bacillus cereus by garlic extracts. J. Food Prot. 45: 1007-1009 (1982) https://doi.org/10.4315/0362-028X-45.11.1007