期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：1999
卷号：45
期号：6
页码：785-790
DOI：10.3177/jnsv.45.785
出版社：Center for Academic Publications Japan
摘要：The antibacterial activity of garlic powder against 0-157 was tested by using garlic bulbs post-harvested 1y. O-157 at 106-7 cfu/mL perished after incubation for 24h with a 1% solution of garlic powder. The use of powder from fresh garlic was more effective for antibacterial activity than that from old garlic; the 1% solution of fresh garlic powder eradicating the O-157 in 6h. The antibacterial activity was resistant to heat treatment of 100°C for 20min. The water-soluble components of garlic powder were fractionated into three fractions (Fr. 1-3) by Sephadex G-100 column chromatography, among which Fr. 3 showed antibacterial activity against O-157 but the other fractions were scarce in activity. The antibacterial activity was also shown against other types of pathogenic bacteria such as methicillin-resistant Staphylococcus aureus (MRSA), Salmonella enteritidis , and Candida albicans. Thus, the practical use of garlic powder is expected to prevent bacteria-caused food poisoning.
