Investigating the chemical constituent and the suppressive effects of alliin hydrolysate on <i>E.coli</i>

<p>The present study investigates the antimicrobial activity of alliin degradation products by enzymatic and alkali-heat treatment. The results suggested that the suppressive effect of enzymatic degradation products (AE) on <i>Escherichia</i> <i>coli</i> was much higher than alkali-heat treatment products (AA). Both AE and AA seriously destroyed the integrity of <i>E. coli</i> cell membrane, decreased the utilisation of intracellular proteins and the absorption of extracellular phosphorus. Furthermore, GC-MS analysis preliminarily confirmed that alliin degradation products contained a variety of sulphur compounds, such as allyl disulphide and dithiene. The antibacterial activities exhibited by AE demonstrate their potential for use as <i>E. coli</i> inhibitor in food.</p>