O157:H7 and are two of the major pathogens frequently involved in foodborne outbreaks. Control of these pathogens in foods is essential to food safety. It is of great interest in the use of natural antimicrobial compounds present in edible plants to control foodborne pathogens as consumers prefer more natural "green" foods. Allyl isothiocyanate (AITC) is an antimicrobial compound naturally present in wasabi (Japanese horseradish) and several other edible plants. Although the antibacterial effects of pure AITC and wasabi extract (essential oil) against several bacteria have been reported, the antibacterial property of natural wasabi has not been well studied. This study investigated the antibacterial activities of wasabi as well as AITC against . O157:H7 and . . Chemical analysis showed that AITC is the major isothiocyanate in wasabi. The AITC concentration in the wasabi powder used in this study was 5.91 ± 0.59 mg/g. The minimum inhibitory concentration (MIC) of wasabi against O157:H7 or was 1% (or 10 mg/ml). Wasabi at 4% displayed higher bactericidal activity against than against O157:H7. The MIC of AITC against either pathogen was between 10 and 100 μg/ml. AITC at 500 μg/ml was bactericidal against both pathogens while AITC at 1000 μg/ml eliminated O157:H7 much faster than . The results from this study showed that wasabi has strong antibacterial property and has high potential to effectively control O157:H7 and in foods. The antibacterial property along with its natural green color, unique flavor, and advantage to safeguard foods at the point of ingestion makes wasabi a promising natural edible antibacterial plant. The results from this study may be of significant interest to the food industry as they develop new and safe foods. These results may also stimulate more research to evaluate the antibacterial effect of wasabi against other foodborne pathogens and to explore other edible plants for their antimicrobial properties. To our knowledge, this is the first report on the antibacterial activity of wasabi in its natural form of consumption against O157:H7 and .

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5030237PMC
http://dx.doi.org/10.3389/fmicb.2016.01403DOI Listing

Publication Analysis

Top Keywords

wasabi
13
edible plants
12
antibacterial property
12
antibacterial
9
antibacterial activities
8
activities wasabi
8
o157h7
8
wasabi o157h7
8
foodborne pathogens
8
aitc
8

Similar Publications

This paper proposes a microfluidic chip for on-site radiation risk evaluation using immunofluorescence staining for the DNA double-strand break (DSB) marker phosphorylated histone, H2AX (γ-H2AX). The proposed microfluidic chip separates lymphocytes, the cells of the DNA DSB evaluation target, from whole blood based on their size and traps them in the trap structure. The subsequent DNA DSB evaluation, γ-H2AX assay, can be performed on a chip, which saves space and simplifies the complicated operation of the assay, which conventionally requires a large experimental space.

View Article and Find Full Text PDF

Objectives: Allyl isothiocyanate (AITC) is a phytochemical that is abundantly present in cruciferous vegetables, such as wasabi and mustard. Among its pharmacological properties, it demonstrates anticancer, antifungal, and anti-inflammatory activities. This study aimed to investigate the functions of AITC against periodontopathic bacteria and its effects on a mouse model of periodontitis.

View Article and Find Full Text PDF

This study investigated the physicochemical modifications of cooked rice caused by adding various supplements (rapeseed oil, dried wasabi powder, and dried chili pepper powder). The physicochemical and digestive properties of treated cooked rice were analyzed using multiple techniques to determine the impact of supplements on the rice quality, including its starch digestibility. All samples with added supplements showed an increase in surface firmness (0.

View Article and Find Full Text PDF

High-quality Chromosomal-Level Genome Assembly of the Wasabi (Eutrema japonicum) 'Magic'.

Sci Data

September 2024

Department of Science in Smart Agriculture Systems, Chungnam National University, Daejeon, Republic of Korea.

Wasabi (Eutrema japonicum) is a plant belonging to the Brassicaceae family that produces its distinctive pungent taste through allyl isothiocyanate. This study achieved a high-quality chromosome-level genome assembly of the E. japonicum 'Magic' bred in Korea for its rapid growth cycle.

View Article and Find Full Text PDF

The present study aimed to investigate the effects of ()-(-)-1-isothiocyanato-6-(methylsulfinyl)-hexane [()-6-HITC], the major isothiocyanate present in wasabi, in an model of inflammation using lipopolysaccharide-stimulated murine peritoneal macrophages. ()-6-HITC improved the immune response and mitigated oxidative stress, which involved suppression of reactive oxygen species, nitric oxide, and pro-inflammatory cytokines (IL-1β, IL-6, IL-17, IL-18, and TNF-α) production and downregulation of pro-inflammatory enzymes such as inducible nitric oxide synthase, COX-2, and mPGES-1. In addition, ()-6-HITC was able to activate the Nrf2/HO-1 axis while simultaneously inhibiting key signaling pathways, including JAK2/STAT3, mitogen-activated protein kinases, and canonical and noncanonical inflammasome pathways, orchestrating its potent immunomodulatory effects.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!