Inhibitory Effect of Isothiocyanate Flavors on Two Gram-Positive Pathogenic Bacteria

doi:10.7506/spkx1002-6630-201721003

Abstract

Abstract: Nine isothiocyanate flavors were selected to evaluate their antibacterial activities against Staphylococcus aureus and Listeria monocytogenes by measuring the diameter of inhibition zone. Besides, the structure-activity relationship for these compounds was further investigated. The highest inhibitory effect of sulfur-containing flavors was screened to investigate its impact on the expression of the thermostable nuclease (nuc) gene of S. aureus as determined by real-time reverse transcription quantitative polymerase chain reaction (RT-qPCR). The results showed that benzyl isothiocyanate (BZITC), phenethyl isothiocyanate (PEITC), 3-methylthiopropyl isothiocyanate (MTPITC) and isoamyl isothiocyanate (IAITC) had better inhibitory effect against the two Gram-positive bacteria, and the inhibitory effect followed the descending order of BZITC ≈ PEITC > MTPITC > IAITC. Among the nine isothiocyanate flavors, BZITC showed the highest inhibitory effect against S. aureus with a minimal inhibitory concentration (MIC) of 0.61 mmol/L compared to 4.88 mmol/L for L. monocytogenes. At sub-inhibitory concentrations, BZITC markedly decreased the expression of the virulence factor nuc in S. aureus (P < 0.01). These results suggested that the presence of benzene ring may enhance the antibacterial activity of isothiocyanate flavors, and play an important role in the inhibitory effect of virulence factor gene nuc expression of BZITC in S. aureus.

Key words: isothiocyanate flavors, Gram-positive bacteria, antibacterial activity, structure-activity relationship, virulence factor expression

CLC Number:

TS202.3

WANG Yan, ZHOU Qianqian, WAN Xiulin, WANG Jiaying, HOU Hongman, ZHANG Gongliang. Inhibitory Effect of Isothiocyanate Flavors on Two Gram-Positive Pathogenic Bacteria[J]. FOOD SCIENCE, 2017, 38(21): 15-20.

[1]	XU Yanhong, MIN Jun, ZHOU Honglei, ZHANG Yi, LIU Wei, HU Xiaoke. Recent Advances in Big Defensins of Marine Invertebrates [J]. FOOD SCIENCE, 2021, 42(15): 251-260.
[2]	LI Yijuan, SHAO Kaisheng, ZHANG Na, MENG Yingping, TAO Xueying, ZHOU Yingyu, WEI Hua, ZHANG Zhihong. Directional Screening for Reuterin-Producing Lactobacillus reuteri and Its Biological Characteristics [J]. FOOD SCIENCE, 2021, 42(14): 32-38.
[3]	NING Yawei, HOU Linlin, YU Tongyue, HAN Panpan, FU Yunan, LI Mingrui, WANG Zhixin, JIA Yingmin. Detection and Identification of Phenyllactic Acid in Chinese Vinegar and Its Combined Bacteriostatic Effect with Acetic Acid [J]. FOOD SCIENCE, 2021, 42(12): 233-241.
[4]	ZHANG Manli, WANG Qiang, CHEN Bingyu, LIU Hongzhi. Progress in Methods for Improving the Emulsification Properties of Polysaccharides, Structure-Activity Relationship and Its Application in Foods [J]. FOOD SCIENCE, 2021, 42(1): 279-284.
[5]	PAN Jingjing, ZHANG Chong, LIU Yuyu, ZHANG Hui. Preparation and Antibacterial Activity of Gelatin/Ethyl Cellulose Aerogels Loaded with Zinc Oxide [J]. FOOD SCIENCE, 2021, 42(1): 1-7.
[6]	ZHENG Mengfei, LIU Jian, QU Wei. Inhibitory Effects of Six 5,7-Dihydroxyflavones on M1 Polarization of Macrophages [J]. FOOD SCIENCE, 2020, 41(5): 152-158.
[7]	TAN Xiao, QIU Tingting, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai. Recent Progress in the Preparation and Application of Chitosan Nanoparticles as an Antimicrobial in Foods [J]. FOOD SCIENCE, 2020, 41(23): 347-353.
[8]	YANG Jingwen, LIU Zechang, CHEN Pei, DU Weidong, FAN Xiaolan, SHI Ming, LIU Yumei. Antioxidant and Antibacterial Activities of β-Acid Homologue Mixtures with Different Ratios from Hops [J]. FOOD SCIENCE, 2020, 41(23): 83-90.
[9]	CHENG Jiali, MA Jiang, XIAO Aihua, ZHU Zhonglong, SANG Ziyang, MA Lüyi. Effect of Different Drying Methods on Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oils from Buds of Magnolia wufengensis [J]. FOOD SCIENCE, 2020, 41(19): 132-139.
[10]	BAO Yihong, ZHANG Junshun, FU Qun, ZHANG Haiting. Antibacterial Activity and Mechanism of Berberine from the Fruit of Berberis poiretii [J]. FOOD SCIENCE, 2020, 41(17): 29-34.
[11]	WU Kegang, ZHAO Xinxin, DUAN Xuejuan, CHAI Xianghua, YU Hongpeng, LIU Xiaoli, FAN Yuting. Antibacterial Activity and Mechanism of Action of Vapor-Phase Linalool [J]. FOOD SCIENCE, 2020, 41(1): 61-67.
[12]	YIN Zhonglin, CHEN Guiyun, QU Liangfan, CHEN Ye, XING Hongyan. Preparation and Properties of Antibacterial Amorphous Titanium Dioxide-Polylactic Acid Composite Films [J]. FOOD SCIENCE, 2019, 40(8): 8-14.
[13]	LI Shuhong, LIU Chenjian, REN Beibei, LI Qiangkun, LUO Yiyong, YANG En, LI Xiaoran. Comparison of Antibacterial Activity and Major Organic Acids in Fermentation Broths of Different Lactobacillus plantarum Strains [J]. FOOD SCIENCE, 2019, 40(5): 8-16.
[14]	YANG Yurong, LI Anping, ZHONG Zhengchang, YU Zhoufeng. Antibacterial Activity and Structural Characterization of Peach Kernel Peptide-Ferrous Chelate [J]. FOOD SCIENCE, 2019, 40(5): 57-62.
[15]	TIAN Dandan, LI Yan, MEI Xiaohong,. Identification, Antioxidant and Antibacterial Activity of Phytosterols in Avocado [J]. FOOD SCIENCE, 2019, 40(3): 30-35.

Inhibitory Effect of Isothiocyanate Flavors on Two Gram-Positive Pathogenic Bacteria

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments