원문정보
초록
영어
Lowly volatile heterocyclic sulfur compounds generated in autoclaved garlic extract were isolated and identified, and their antimicrobial activity was determined. Two kinds of unusual volatile sulfur compounds were separated from heated garlic by preparative recycling high performance liquid chromatography (HPLC), and identified by gas chromatography (GC)-mass
spectrometry (MS) and 1H-nuclear magnetic resonance (NMR). They had heterocyclic structures with 4 to 5 sulfur atoms in the molecules. 4-Methyl-1,2,3-trithiolane (MTTT) is highly volatile and was not able to be concentrated, and was identified by GCMS only. MTTT and 6-methyl-1,2,3,4,5-pentathiepane (MPTP) are lowly volatile and were obtained in pure states to be
positively identified for the first time. All 3 heterocyclic sulfur compounds began to appear by the time when the early-formed diallyl sulfides started to disappear. The minimum inhibitory concentration range of MTTT and MPTP was determined to be between 1 and 6 ppm against all yeasts tested. MTTT and MPTP were lowly volatile and sparingly soluble in water.
목차
Introduction
Materials and Methods
Materials
Microbial strains and culture conditions
Preparing heated garlic extract
Isolation and identification of sulfur compounds fromheated garlic extract
Minimum inhibitory concentration (MIC) determination
Effect of cysteine on antiyeast activity of heterocyclicsulfur compounds
Results and Discussion
Volatile sulfur compounds in heated garlic extract
Antimicrobial activity of heterocyclic sulfur compounds
References