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Antimicrobial Activity of the Glucosinolates

  • Reference work entry
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Glucosinolates

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

The use of natural antimicrobial compounds is receiving much attention and is becoming very frequent by the importance that nowadays is given to natural resources. Natural components have been applied in several sectors such as agriculture, biomedicine and food preservation. The development of resistance to conventional antibiotic by pathogenic bacteria makes necessary to find alternative antimicrobials to eradicate these microorganisms. Many food products are perishable and require protection from spoilage to improve quality and shelf life. Numerous efforts are conducted to find safe natural alternatives to prevent microorganism growth in plants and food products, because of the consumer concern regarding synthetic pesticides and preservatives. Natural antimicrobials can be obtained from different sources including plants, animals, bacteria, algae, and fungi. Among them, glucosinolates and their derived products have been recognized for their benefits to human nutrition, plant defense, and as potent antimicrobial agents. This chapter describes the antimicrobial activity of glucosinolates and their hydrolysis products against different bacterial and fungal species, as well as the mechanism of action of these active compounds.

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Abbreviations

AAM:

Allylamine

AC:

Allyl cyanide

AITC:

Allyl isothiocyanate

ASC:

Ascorbigen

ATC:

Ally thiocyanate

BAM:

Benzylamine

BC:

Benzyl cyanide

BITC:

Benzyl isothiocyanate

CEPT:

1-Cyano-2,3-epithiopropane

DIM:

3,3′-Di-indolylmethane

EITC:

Ethyl isothiocyanate

GLS:

Glucosinolate

I3C:

Indole-3-carbinol

IAN:

Indole-3-acetonitrile

ITC:

Isothiocyanate

MAP:

Modified atmosphere packaging

MCT:

Medium-chain triglyceride

MITC:

Methyl isothiocyanate

PAM:

2-Phenylethylamine

PEC:

2-Phenylethyl cyanide

PEITC:

Phenylethyl isothiocyanate

PITC:

Phenyl isothiocyanate

SBO:

Soybean oil

SFN:

Sulforaphane

TC:

Thiocyanate

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Acknowledgments

This research was supported by the Economy and Competitiveness Spanish Ministry (AGL2013-43194-P), by the pre-PhD program of the University of Valencia “Santiago Grisolia,” and by Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (Process 400896/2014-1) from Brazil.

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Authors and Affiliations

  1. Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Valencia, Spain

    Federica Saladino, Mónica Fernández Franzón, Jordi Mañes & Giuseppe Meca

  2. School of Agricultural Sciences and Veterinary Medicine, Pontifícia Universidade Católica, São José dos Pinhais, Paraná, Brazil

    Keliani Bordin & Fernando Bittencourt Luciano

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  1. Federica Saladino
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  2. Keliani Bordin
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  3. Fernando Bittencourt Luciano
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  4. Mónica Fernández Franzón
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  5. Jordi Mañes
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  6. Giuseppe Meca
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Correspondence to Federica Saladino .

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Editors and Affiliations

  1. Faculty of Pharmaceutical Sciences, University of Bordeaux, Bordeaux, France

    Jean-Michel Mérillon

  2. Botany Department, M.L. Sukhadia University, Udaipur, India

    Kishan Gopal Ramawat

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© 2017 Springer International Publishing Switzerland

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Saladino, F., Bordin, K., Luciano, F.B., Franzón, M.F., Mañes, J., Meca, G. (2017). Antimicrobial Activity of the Glucosinolates. In: Mérillon, JM., Ramawat, K. (eds) Glucosinolates. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-25462-3_18

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