Browse > Article

Allyl Alcohol Found in Heated Garlic is a Potent Selective Inhibitor of Yeasts  

Lee Se-Hi (Department of Food Science, Sejong University)
Woo Yong-Ho (Department of Food Science, Sejong University)
Kyung Kyu-Hang (Department of Food Science, Sejong University)
Publication Information
Journal of Microbiology and Biotechnology / v.16, no.8, 2006 , pp. 1236-1239 More about this Journal
Abstract
Allyl alcohol (2-propen-l-ol), found in considerable amounts in heated garlic, was able to discriminate yeasts from bacteria and was approximately three orders of magnitude more inhibitory towards yeasts than bacteria. The average minimum inhibitory concentration (MIC) of allyl alcohol for bacteria and yeasts was 5.0% and 0.0056%, respectively. The unsaturated primary alcohols, including allyl alcohol and 2-buten-l-ol, seemed to work differently from all the other saturated alcohols and unsaturated secondary alcohols in inhibiting various yeasts. An alcohol dehydrogenase-negative (ADH$^-$) strain of Saccharomyces cerevisiae was as resistant to allyl alcohol as various bacteria, exhibiting an MIC of 5.0%. The unsaturated primary alcohols were apparently oxidized into the corresponding unsaturated aldehydes before they inhibited the yeasts.
Keywords
Allyl alcohol; 2-buten-1-ol; garlic; alcohol dehydrogenase; acrolein;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
연도 인용수 순위
1 Anonymous. 1989. Merck Index, 11th Ed. Merck and Co., Inc., Rahway, NJ, U.S.A
2 Choi, J. H. and K. H. Kyung. 2005. Allyl alcohol is the sole antiyeast compound in heated garlic extract. J. Food Sci. 70: 305-309
3 Morton, H. E. 1983. Alcohols, pp. 225-239. In Block, S. S. (ed.), Disinfection, Sterilization, and Preservation, 3rd Ed. Lea & Febiger, Philadelphia, PA, U.S.A
4 Yu, T. H., C. M. Wu, and C. T. Ho. 1993. Volatile compounds of deep-oil fried, microwave-heated, and oven-baked garlic slices. J. Agric. Food Chem. 41: 800-805   DOI   ScienceOn
5 Kim, S. M., C. M. Wu, A. Kobayashi, K. Kubota, and J. Okumura. 1995. Volatile compounds in stir-fried garlic. J. Agric. Food Chem. 43: 2951-2955   DOI
6 Larson, E. L. and H. E. Morton. 1991. Alcohols, pp. 191-203. In Block, S. S. (ed.), Disinfection, Sterilization, and Preservation, 4th Ed. Lea & Febiger, Philadelphia, PA, U.S.A
7 Youngleson, J. S., J. D. Santangelo, D. T. Jones, and D. R. Woods. 1988. Cloning and expression of a Clostridium acetobutylicum alcohol dehydrogenase gene in Escherichia coli. Appl. Environ. Microbiol. 54: 676-682
8 Dickinson, F. and K. Dalziel. 1967. The specifications and configurations of ternary complexes of yeast and liver alcohol dehydrogenases. Biochem. J. 104: 165-172   DOI
9 Lee, S. H. 2006. Relationship between content of alliin in garlic and antiyeast activity of heated garlic extract. MS thesis, Sejong Univ., Seoul, Korea
10 Wills, C. and D. Hom. 1988. An efficient selection producing structural gene mutants of yeast alcohol dehydrogenase resistant to pyrazine. Genetics 119: 791-795
11 Rando, R. R. 1974. Allyl alcohol-induced irreversible inhibition of yeast alcohol dehydrogenase. Biochem. Pharmacol. 23: 2328-2331   DOI   ScienceOn
12 Yu, T. H., C. M. Wu, and S. Y. Chen. 1989. Effects of pH adjustment and heat treatment on the stability and the formation of volatile compounds of garlic. J. Agric. Food Chem. 37: 730-734   DOI
13 Lemar, K. M., M. P. Turner, and D. Lloyd. 2002. Garlic (Allium sativum) as an anti-Candida agent: A comparison of the efficacy of fresh and freeze-dried extracts. J. Appl. Microbiol. 93: 398-405   DOI   ScienceOn
14 Dagely, S., E. A. Dawes, and G. A. Morrison. 1950. Inhibition of growth of Aerobacter aerogenes: The mode of action of phenols, alcohols, acetone and ethyl acetate. J. Bacteriol. 60: 369-378
15 Wirgin, G. 1904. Vergleichende untersuchung ueber die keimotoedtenden und die entwickelungshemmenden Wrrkungen vonAlkoholen der Methyl-, Aethyl-, Propyl, Butyl-und amnylreihen. Z. Hyg. lnfek. 46: 149-168   DOI
16 Silva, J. M. and P. J. O'Brien. 1989. Allyl alcohol and acrolein induced toxicity in isolated rat hepatocytes. Arch. Biochem. Biophys. 275: 551-558   DOI   ScienceOn
17 Xu, W., C. Zhu, and B. Zhu. 2005. An efficient and stable method for the transformation of heterogeneous genes into Cephalosporium aeremonium mediated by Agrobacterium tumefaciens. J. Microbiol. Biotechnol. 15: 683-688   과학기술학회마을
18 Kyzlink, V. 1990. Principles of Food Preservation, pp. 26. Development in Food Science 22, Elsevier Science Publ. Co. Inc., New York, U.S.A
19 McDonnell, G. and A. D. Russell. 1999. Antiseptics and disinfectants: Activity, action, and resistance. Clin. Microbiol. Rev. 12: 147-179
20 Choi, K., C. Park, S. Kim, W. Lyoo, S. H. Lee, and J. Lee. 2004. Polyvinyl alcohol degradation by Microbacterium barkeri KCCM 10507 and Paenibacillus amylolyticus KCCM 10508 in dyeing wastewater. J. Microbiol. Biotechnol. 14: 1009-1013
21 Young, E. T. and D. Pilgrim. 1985. Isolation and DNA sequence of ADH3, a nuclear gene encoding the mitochondrial isozyme of alcohol dehydrogenase in Saccharomyces cerevisiae. Mol. Cell. Biol. 5: 3024-3034   DOI
22 Kyzlink, V. 1990. Principles of Food Preservation, pp. 499. Development in Food Science 22, Elsevier Science Publ. Co. Inc., New York, U.S.A
23 Lorowitz, W. and D. Clark. 1982. Escherichia coli mutants with a temperature-sensitive alcohol dehydrogenase. J. Bacteriol. 152: 935-938
24 Block, E., S. Naganathan, D. Putman, and S. H. Zhao. 1992. Allium chemistry: HPLC analysis of thiosulfinates from onion garlic, wild garlic (Ram sons), leek, scallion, shallot, elephant (Greek-heated) garlic, chive and Chinese chive. J. Agric. Food Chem. 40: 2418-2430   DOI