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Glucosinolates pp 249-274 | Cite as

Antimicrobial Activity of the Glucosinolates

  • Federica SaladinoEmail author
  • Keliani Bordin
  • Fernando Bittencourt Luciano
  • Mónica Fernández Franzón
  • Jordi Mañes
  • Giuseppe Meca
Reference work entry
Part of the Reference Series in Phytochemistry book series (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.

Keywords

Glucosinolates Isothiocyanates Antifungal activity Antibacterial activity Bioactive compounds 

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

Notes

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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Copyright information

© Springer International Publishing Switzerland 2017

Authors and Affiliations

  • Federica Saladino
    • 1
    Email author
  • Keliani Bordin
    • 2
  • Fernando Bittencourt Luciano
    • 2
  • Mónica Fernández Franzón
    • 1
  • Jordi Mañes
    • 1
  • Giuseppe Meca
    • 1
  1. 1.Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of ValenciaBurjassotSpain
  2. 2.School of Agricultural Sciences and Veterinary MedicinePontifícia Universidade CatólicaSão José dos PinhaisBrazil

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