Antimicrobial activity and mechanism of allyl isothiocyanate action against bacteria
| dc.contributor.author | Yee, May-Fong | |
| dc.contributor.examiningcommittee | Narvaez, Claudia (Food Science) Sparling, Richard (Microbiology) | en_US |
| dc.contributor.supervisor | Holley, Richard (Food Science) | en_US |
| dc.date.accessioned | 2016-01-09T19:05:52Z | |
| dc.date.available | 2016-01-09T19:05:52Z | |
| dc.date.issued | 2016 | |
| dc.degree.discipline | Food Science | en_US |
| dc.degree.level | Master of Science (M.Sc.) | en_US |
| dc.description.abstract | Work was undertaken to examine the antibacterial mechanism of allyl isothiocyanate (AITC), as well as explore the hydrolysis of sinigrin by bacteria and sinigrin metabolism in Escherichia coli O157:H7. Glucosinolates are found in cruciferous plants and react with the plant enzyme myrosinase to form antimicrobial compounds called isothiocyanates (ITCs). The mechanism of bactericidal action of ITCs is not well understood. Inhibition experiments against 12 bacteria including foodborne pathogens and starter cultures indicated that AITC exhibited a minimum inhibitory concentration (MIC) profile most similar to antibiotics ciprofloxacin and polymyxin B. Similarities in mechanisms of action between groups were identified. The sinigrin degradation capacity of a range of bacteria was examined. The effect of glucose in combination with other sugars on the sinigrin degradation capacity of E. coli O157:H7 was assessed. No statistically significant differences in sinigrin utilisation were observed. Results indicated that the metabolism of sinigrin was simultaneous with glucose consumption. | en_US |
| dc.description.note | February 2016 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1993/31007 | |
| dc.language.iso | eng | en_US |
| dc.rights | open access | en_US |
| dc.subject | Allyl isothiocyanate | en_US |
| dc.title | Antimicrobial activity and mechanism of allyl isothiocyanate action against bacteria | en_US |
| dc.type | master thesis | en_US |