Diallyl disulfide, the antibacterial component of garlic essential oil, inhibits the toxicity of Bacillus cereus ATCC 14579 at sub-inhibitory concentrations

Food Control ◽  
2021 ◽  
pp. 108090
Author(s):  
Zekun Jin ◽  
Li Li ◽  
Yin Zheng ◽  
Peipei An
Keyword(s):  
Essential Oil ◽  
Bacillus Cereus ◽  
Diallyl Disulfide ◽  
Garlic Essential Oil

scholarly journals Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1637
Author(s):  
Yunjiao Zhao ◽  
Rui Liu ◽  
Cuiping Qi ◽  
Wen Li ◽  
Mohamed Rifky ◽  
...  
Keyword(s):  
Essential Oil ◽  
Vegetable Oils ◽  
Encapsulation Efficiency ◽  
Ostwald Ripening ◽  
Corn Oil ◽  
Whey Protein Concentrate ◽  
Diallyl Disulfide ◽  
Active Components ◽  
The Stability ◽  
Garlic Essential Oil

The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.

Garlic essential oil mediates acute and chronic mild stress-induced depression in rats via modulation of monoaminergic neurotransmission and brain-derived neurotrophic factor levels

2019 ◽  
Vol 10 (12) ◽  
pp. 8094-8105
Author(s):  
Yun-Ju Huang ◽  
Kuan-Hung Lu ◽  
Yu-En Lin ◽  
Suraphan Panyod ◽  
Hsin-Yu Wu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Neurotrophic Factor ◽  
Chronic Mild Stress ◽  
Brain Derived Neurotrophic Factor ◽  
Biological Properties ◽  
Available P ◽  
Diallyl Disulfide ◽  
Mild Stress ◽  
Limited Information ◽  
Garlic Essential Oil

Garlic essential oil (GEO) and its major organosulfur component (diallyl disulfide, DADS) possess diverse biological properties; however, limited information on their antidepressant-like effects is available.

scholarly journals Diallyl Trisulfide, the Antifungal Component of Garlic Essential Oil and the Bioactivity of Its Nanoemulsions Formed by Spontaneous Emulsification

Molecules ◽  
2021 ◽  
Vol 26 (23) ◽  
pp. 7186
Author(s):  
Xue Gong ◽  
Xiaoqian Su ◽  
Hongjia Liu
Keyword(s):  
Antifungal Activity ◽  
Essential Oil ◽  
Wood Preservative ◽  
Lipid Phase ◽  
Diallyl Disulfide ◽  
Diallyl Trisulfide ◽  
Spontaneous Emulsification ◽  
Trametes Hirsuta ◽  
Antifungal Efficacy ◽  
Garlic Essential Oil

The aim of this study was to evaluate the chemical compounds of garlic essential oil (EO), and determine the antifungal efficacy of garlic EO and its major components, diallyl trisulfide and its nanoemulsions against wood-rotting fungi, Trametes hirsuta and Laetiporus sulphureus. GC-MS analysis revealed that the major constituents of garlic EO were diallyl trisulfide (39.79%), diallyl disulfide (32.91%), and diallyl sulfide (7.02%). In antifungal activity, the IC50 value of garlic EO against T. hirsuta and L. sulphureus were 137.3 and 44.6 μg/mL, respectively. Results from the antifungal tests demonstrated that the three major constituents were shown to have good antifungal activity, in which, diallyl trisulfide was the most effective against T. hirsuta and L. sulphureus, with the IC50 values of 56.1 and 31.6 μg/mL, respectively. The diallyl trisulfide nanoemulsions showed high antifungal efficacy against the examined wood-rotting fungi, and as the amount of diallyl trisulfide in the lipid phase increases, the antifungal efficacy of the nanoemulsions increases. These results showed that the nanoemulsions and normal emulsion of diallyl trisulfide have potential to develop into a natural wood preservative.

Effect of Thymus ciliatus oil-based disinfectant solutions against bio-films formed by Bacillus cereus strains isolated from pasteurized-milk processing lines in Algeria

2018 ◽  
Vol 8 (1) ◽  
pp. 01-12
Author(s):  
Amina Kalai ◽  
Fadila Malek ◽  
Leila Bousmaha-Marroki
Keyword(s):  
Essential Oil ◽  
Organic Acids ◽  
Bacillus Cereus ◽  
Biofilm Formation ◽  
Chemical Cleaning ◽  
Pasteurized Milk ◽  
Thyme Oil ◽  
Milk Processing ◽  
Planktonic Growth

Bacillus cereus is a foodborne pathogen that often persists in dairy environments and is associated with food poisoning and spoilage. This spore-forming bacterium has a high propensity to develop biofilms onto dairy processing equipment and resists to chemical cleaning and disinfecting. This study deals with the in vitro application of thyme oil-based sanitizer solutions against biofilms formed by B. cereus genotypes which persist in pasteurized-milk processing lines. The effect of Thymus ciliatus essential oil on B. cereus planktonic cells and biofilms was assessed. The oil was tested alone and in combination with organic acids or industrial cleaning agents, in order to improve the removal of B. cereus recurrent genotypes. Minimal inhibitory concentrations of planktonic growth (MICs), biofilm formation (MBIC) and biofilm eradication (MBEC) of oil and organic acids were evaluated by microdilution assays. Thyme oil was more effective than organic acids against B. cereus planktonic growth, biofilm formation and established bio-films. High values of MICs were obtained for the three organic acids tested (3.5-4.5%) in comparison with those of essential oil (0.082-0.088%). The combination of oil with other antimicrobials as acetic acid, NaOH or HNO3 improves their effectiveness against B. cereus biofilms. These oil-based sanitizer solutions allow complete B. cereus biofilm eradication and should be an attractive candidate for the control and removal of biofilms in the dairy envi-ronment.

Application of Taguchi method to optimize garlic essential oil nanoemulsions

2017 ◽  
Vol 244 ◽  
pp. 279-284 ◽  
Author(s):  
Lebogang Katata-Seru ◽  
Thabang C. Lebepe ◽  
Oluwole Samuel Aremu ◽  
Indra Bahadur
Keyword(s):  
Essential Oil ◽  
Taguchi Method ◽  
Garlic Essential Oil

scholarly journals Fumigant toxicity of some essential oils against Red Flour Beetles, Tribolium castaneum (Herbst) and its safety to mammals

2020 ◽  
Vol 80 (4) ◽  
pp. 769-776
Author(s):  
T. M. Sileem ◽  
A. L. Mehany ◽  
R. S. Hassan
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Tribolium Castaneum ◽  
Larval Stage ◽  
Adult Stage ◽  
Lethal Concentration ◽  
Median Lethal Concentration ◽  
Histological Changes ◽  
Garlic Oil ◽  
Garlic Essential Oil

Abstract Fumigant activities for three essential oils; Garlic oil (Allium sativum L); Chili pepper (Capsicum annuum L.) and Nigella (Nigella sativa L.) were assessed at different concentrations against the adult and 20-days old larval stages of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) in the laboratory. The accumulative mortality was observed at different exposure periods (3, 5 and 7 days). The residual effect of garlic oil that was the effective oil, on the treated wheat grains was evaluated with respect to histological changes in the liver, kidney, and stomach of rat fed on this treated wheat. The results showed that the mortality rates of treated stages increased with increasing the time of fumigation treatment. Moreover the highest essential oils toxicity at the Median lethal concentration (LC50) values for exposure periods (3, 5 and 7 days) to fumigation were (126, 53, and 47 mg/L air) for adult stage and were (79, 62, and 41 mg/L air) for larval stage, respectively in the case of Garlic oil treatment. While, the lowest essential oils effective was Nigella oil at the Median lethal concentration (LC50) values for exposure periods (3, 5 and 7 days) to fumigation were (3594, 629, and 335 mg/L air) for adult stage and were (1040, 416, and 227 mg/L air) for larval stage, respectively. The toxicity effect of various essential oils against adults and larvae of T. castaneum at the LC50at 7 days fumigation could be arranged in descending order as follows: Garlic oil, Chili pepper oil, and Nigella oil. The histological changes showed that the organs slightly affected at the fumigation for 3 days. It may be concluded that the garlic essential oil is the good effective fumigant to control T. castaneum in the stored products and it recommended that the fumigation period does not exceed 3 days. The garlic essential oil has the potential for applications in IPM programs for stored-grain pests because of its high volatility and fumigant activity and its safety.

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