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The study aimed to investigate the inhibitory activity and mechanism of action of allyl isothiocyanate (AITC) against Clostridium perfringens (C. perfringens). Firstly, the inhibitory effect of AITC on C. perfringens was evaluated by determining the minimum inhibitory concentration (MIC) and plotting the growth curve. Secondly, the effect of AITC on C. perfringens cell membranes was assessed by scanning electron microscopy to observe cell morphology and by measuring cell membrane integrity with a propidium iodide staining assay. In addition, the impact of AITC on the metabolism of C. perfringens was investigated using SDS-PAGE profile and an ATPase activity assay. Finally, the inhibitory effect of AITC on C. perfringens in cooked ground pork was examined. The experimental results showed that AITC could effectively inhibit the growth of C. perfringens, and the MIC of AITC was determined to be 0.1 μL/mL. AITC was able to induce cell membrane deformations, such as rupture and depression, resulting in the loss of C. perfringens cell membrane integrity, and the degree of membrane damage increased with AITC concentration. Meanwhile, AITC could reduce the protein content and ATPase activity of C. perfringens, which had an impact on normal cellular metabolism. Furthermore, the addition of 0.1%~0.4% AITC significantly inhibited the growth of C. perfringens in cooked ground pork (P

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Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A preliminary study on the mechanism of action of propylene isothiocyanate against Bursaphelenchus xylophilus was carried out. Its effects on the morphological changes and movement, the metabolism of total sugar and protein and activities of protective enzymes, catalase (CAT), acetylcholinesterase(AChE) and glutathione thiotransferase(GST) enzyme from B. xylophilus were evaluated. Ally isothiocyanate interfered with body morphology of B. xylophilus, which was seriously distorted by AITC, and its movement morphology changed from normal S shape to multi-section bending and spiral curl. Its locomotion capacity became slow with time, and finally showed C shape, crescent shape or dead form. With the increase of the concentration of isopropyl isothiocyanate, the total sugar and protein contents of nematodes increased significantly, and the metabolism of sugar and protein was disordered. The activities of CAT, AChE and GST in nematodes were significantly lower than those in the control groups. It indicated that the oxidative and antioxidative effects of nematodes were imbalanced. The cells were significantly affected, and the nervous system was destroyed. The detoxification ability was also dramatically reduced. Those results can be used to evaluate the use of propylene isothiocyanate as a plant-derived nematicide. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Sciencepaper is the property of China Sciencepaper and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Sciencepaper is the property of China Sciencepaper and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)