Enhancement of the Antimicrobial Effect of Ally Isothiocyante by Complexation with β-cyclodextrin

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (4): 164-166.

Previous Articles Next Articles

Enhancement of the Antimicrobial Effect of Ally Isothiocyante by Complexation with β-cyclodextrin

LI Xue-Hong, JIN Zheng-Yu

1.School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China; 2.Zhengzhou Institute of Light Industry, Zhengzhou 450002, China

Online:2006-04-15 Published:2011-09-13

Abstract

Abstract: Ally isothiocyante has shown a strong and wide antimicrobial activity, but its volatility and odour limited its direct usage in food preservation. In this paper, the inclusion of AITC by cyclodextrins was carried out and by the way of controlled release from the complexation, AITC exhibits a stronger antimicrobial effect and less stink than the free AITC. Meanwhile the inclusion of AITC by CD provides an applicable powder form, which is also easy to be used in practice.

Key words: Ally isothiocyante(AITC), cyclodextrin, inclusion, antimicrobial

LI Xue-Hong, JIN Zheng-Yu. Enhancement of the Antimicrobial Effect of Ally Isothiocyante by Complexation with β-cyclodextrin[J]. FOOD SCIENCE, 2006, 27(4): 164-166 https://doi.org/

[1]	WU Shuxia, XU Fei, ZHANG Xiaoming, XU Yujuan, LI Cong, ZHOU Hui, XU Baocai. Enhancing the Antioxidant Activity and Flavor Stability of Ham Sausage Using a Porous Starch/β-Cyclodextrin Composite Encapsulation System Loaded with Curcumin and Lycopene [J]. FOOD SCIENCE, 2026, 47(9): 95-105.
[2]	LI Siting, TIAN Honghong, XIE Hangyu, LOU Yi’er, OUYANG Yuanxin, LI Li, WU Min. Construction of Oregano Essential Oil Pickering Emulsion/Nanocellulose/Pectin Antimicrobial Coating and Its Application in Mango Preservation [J]. FOOD SCIENCE, 2026, 47(1): 258-268.
[3]	WANG Yuhang, ZHOU Lingling, ZHOU Yaoling, SA Junmeng, ZHANG Yuanchen, MA Zengjun, LIAN Kaiqi. Antimicrobial Mechanism of Antimicrobial Peptide LL-1 against Salmonella [J]. FOOD SCIENCE, 2025, 46(4): 110-116.
[4]	REN Jie, TAN Zhongmei, TIAN Zihao, WU Gaoyun, LIU Yongchen, WANG Hao, JIANG Zhanmei, MA Jiage, HOU Juncai. Recent Progress in Bioactive Substance Encapsulation System Based on Electrospinning and Its Application in Antimicrobial Food Packaging [J]. FOOD SCIENCE, 2025, 46(3): 246-256.
[5]	FANG Yin, SONG Wenjiao, XU Zheng, XU Xiaoqi, WANG Damao, LI Sha, XU Hong. Mutation Breeding and Optimization of Fermentation Conditions for Lipopeptide Production by Bacillus velezensis and Differential Genomic Analysis [J]. FOOD SCIENCE, 2025, 46(23): 139-149.
[6]	WANG Shiyu, ZHAO Lingyan, DENG Fangming. Characteristics of Synthesized Antibacterial Peptide W3-2 from Lactiplantibacillus plantarum and Its Inhibitory Effect on Staphylococcus aureus [J]. FOOD SCIENCE, 2025, 46(16): 143-152.
[7]	LI Yuzhen, XIAO Huaiqiu, WANG Bin, LIAO Qiong, LIU Changyu, CAO Huijun. Mechanism of Action of Antibacterial Peptides and Their Application in Food Preservation [J]. FOOD SCIENCE, 2025, 46(15): 415-425.
[8]	HOU Jiangxia, JIANG Jinhui, WANG Chenxin, WANG Lan, SHI Liu, WU Wenjin, GUO Xiaojia, CHEN Sheng, CHEN Lang, CAO Feng, SUN Li, ZHOU Zhi. Research Progress in the Screening of Antimicrobial Substances Based on Machine Learning [J]. FOOD SCIENCE, 2025, 46(14): 366-375.
[9]	QIAN Yuchen, NIE Ting, HUA Yanming, XU Shiying, GUO Sheng, ZHANG Xin, LUO Xiaohu, LIU Yanan. Application of Artificial Intelligence Algorithms in the Field of Antimicrobial Peptide Prediction [J]. FOOD SCIENCE, 2025, 46(11): 384-396.
[10]	PENG Yuanyuan, LIU Zhenyu, HUANG Qi, XIE Sha, BI Xiufang, HUANG Meigui, HAO Gang. Antimicrobial Activity and Mechanism of Action of Litsea cubeba Essential Oil against Cladosporium [J]. FOOD SCIENCE, 2025, 46(10): 51-58.
[11]	NIU Liyuan, SUN Xiaocheng, LIU Jingfei, WU Zihao, BAI Yanhong, ZHANG Zhijian. Physiological Characteristics and Transcriptomic Analysis of Saccharomyces cerevisiae under Carvacrol Stress [J]. FOOD SCIENCE, 2024, 45(9): 75-83.
[12]	MA Hui, GU Xuemin, MEI Jie, LI Fang, WANG Jiali, WANG Zipeng, KONG Lingming. Isolation, Purification and Stability of Antimicrobial Peptides from Walnut Glutenin [J]. FOOD SCIENCE, 2024, 45(7): 69-77.
[13]	ZHAO Wenhong, HE Ying, GONG Zhaohai, GUAN Erqi. Multiscale Structural Characterization of the Assembly Mode of Amylose-Lycopene Complexes [J]. FOOD SCIENCE, 2024, 45(4): 18-25.
[14]	WANG Zhixin, HUANG Yuqing, LIU Yahui, LIU Dandan, NING Yawei, JIA Yingmin. Antimicrobial Mechanism of Antimicrobial Peptide from Paenibacillus ehimensis against Candida albicans Biofilms [J]. FOOD SCIENCE, 2024, 45(21): 176-184.
[15]	SUN Tengteng, WANG Wei, SUN Jingjing, JIANG Chengcheng, HAO Jianhua. Expression and Enzymatic Properties of Domain-Deleted Mutants of Cyclodextrin Glucosyltransferase my20 [J]. FOOD SCIENCE, 2024, 45(20): 154-160.

Enhancement of the Antimicrobial Effect of Ally Isothiocyante by Complexation with β-cyclodextrin

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments