School of Food Science, Washington State University, Pullman 99163, USA.
Anal Chem. 2011 Jun 1;83(11):4137-46. doi: 10.1021/ac2001498. Epub 2011 May 9.
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.
研究了大蒜（Allium sativum）提取物（25、50、75、100 和 200 μL/ml）和二烯丙基二硫（5、10 和 20 μM）对在胰蛋白酶大豆肉汤中于 4、22 和 35°C 下培养长达 7 天的单核细胞增生李斯特菌和大肠杆菌 O157:H7 的抗菌作用。与大肠杆菌 O157:H7 相比，大蒜提取物和二烯丙基化合物处理对单核细胞增生李斯特菌的抵抗力更强。傅里叶变换红外（FT-IR）光谱表明，二烯丙基成分比酚类化合物对抑菌作用的贡献更大。这一效果通过对单个细菌的拉曼光谱和拉曼图谱得到了验证。扫描电子显微镜（SEM）和透射电子显微镜（TEM）显示了与光谱观察一致的细胞膜损伤。可以使用化学计量方法定量细菌细胞损伤的程度。
