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Antimicrobial Properties of Organosulfur Compounds

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Dietary Phytochemicals and Microbes

Abstract

Organosulfur compounds are defined as organic molecules containing one or more carbon-sulfur bonds. These compounds are present particularly in Allium and Brassica vegetables and are converted to a variety of other sulfur containing compounds via hydrolysis by several herbal enzymes when the intact bulbs are damaged or cut. Sulfur containing hydrolysis products constitute very diverse chemical structures and exhibit several bioactive properties as well as antimicrobial. The antimicrobial activity of organosulfur compounds has been reported against a wide spectrum of bacteria, fungi and viruses. Despite the wide antimicrobial spectrum, their pungent flavor/odor is the most considerable factor restricting their common use in foods as antimicrobial additives. However, meat products might be considered as the most suitable food materials in this respect since Allium and Brassica vegetables especially garlic and onion have been used as flavoring and preservative agents in meat origin foods. In this chapter, the chemical diversity and in vitro and in food antimicrobial activity of the organosulfur compounds of Allium and Brassica plants are summarized.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Teknik University, 34220, Esenler, Istanbul, Turkey

    Osman Sagdic

  2. Safiye Cikrikcioglu Vocational College, Erciyes University, 38039, Kayseri, Turkey

    Fatih Tornuk

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Correspondence to Osman Sagdic .

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  1. of Animal and Fishery Sciences, Department of Animal Nutrition, West Bengal University, Kshudiram Bose Sarani 37, Belgachia, Kolkata, 700 037, India

    Amlan K. Patra

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Sagdic, O., Tornuk, F. (2012). Antimicrobial Properties of Organosulfur Compounds. In: Patra, A. (eds) Dietary Phytochemicals and Microbes. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-3926-0_4

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