Allyl Isothiocyanate Concentration Research Articles

Development of Antimicrobial Coatings for Improving the Microbiological Safety and Quality of Shell Eggs

This study was conducted to develop antimicrobial coatings to decontaminate and prevent cross-contamination of shell eggs. Egg shells were inoculated with nalidixic acid-resistant Salmonella enterica Enteritidis strains OB030832, OB040159, and C405 and treated with antimicrobial coatings. Polylactic acid served as a nonedible polymer, and chitosan served as an edible polymer carrier of natural antimicrobials, including nisin, allyl isothiocyanate (AIT), lauric arginate ester (LAE), and organic acids. Increases of AIT concentrations or addition of nisin to AIT in either the polylactic acid or chitosan coating solutions resulted in greater reductions of Salmonella. Chitosan coatings with 0.1, 0.5, and 1.0% LAE reduced Salmonella by 1.7, 2.5, and 5.2 log CFU/cm(2), respectively. Shell eggs treated with 1.0 and 0.5% LAE in chitosan coatings had nondetectable Salmonella cells (< 0.5 log CFU/cm(2)) after 3 and 7 days of storage at 7°C, respectively, and no outgrowth was observed up to 28 days. Coating treatments significantly reduced weight loss of shell eggs during 12 weeks of storage at 7 or 4°C. This study demonstrates an alternative and effective intervention technology for decontaminating shell eggs and provides an alternative approach to reduce possible recalls and outbreaks associated with pathogen contamination on shell eggs and in egg products.

The bactericidal effects of allyl isothiocyanate in water

This study investigated the potential application of allyl isothiocyanate (AITC) for the disinfection of water by examining the bactericidal effects of this compound against inoculated Escherichia coli in autoclaved, de-chlorinated tap water and against the natural microbiota (heterotrophic plate count bacteria, HPCs) in a surface water. Bacteriostatic trials for AITC demonstrated growth inhibition against E. coli in tryptone soy broth, with AITC concentrations of 47.5, 63.3 and 126.6 mg/l inhibiting growth over two hours of contact time and 505.5 mg/l achieving complete growth inhibition for seven days. These AITC concentrations were then used to assess the bactericidal effect of AITC in water matrices, through which at least a 1.22-log10 reduction of both E. coli and HPCs was achieved in all trials, and up to a maximum of 2.93-log10 reduction of E. coli with 126.6 mg/l of AITC and two hours of contact time. AITC was consistently less effective against the HPCs in the surface water compared to the inoculated E. coli in tap water. Under the conditions that were tested, AITC was unable to reduce the HPC values below 100 CFU/ml, the World Health Organization guideline for safe drinking water, suggesting that AITC should not be used as a potable water disinfectant on its own; however, there may be applications for AITC as a biocide for non-potable water storage or treatment.

Anti‐inflammatory potential of allyl‐isothiocyanate – role of Nrf2, NF‐κB and microRNA‐155

In this study, the underlying mechanisms of the potential anti-inflammatory properties of allyl-isothiocyanate (AITC) were analysed in vitro and in vivo. Murine RAW264.7 macrophages stimulated with lipopolysaccharide (LPS) were supplemented with increasing concentrations of AITC. In addition, C57BL/6 mice (n= 10 per group) were fed a pro-inflammatory high-fat diet and AITC was administered orally via gavage for 7 days. Biomarkers of inflammation were determined both in cultured cells and in mice. AITC significantly decreased tumour necrosis factor α mRNA levels and its secretion in LPS stimulated RAW264.7 macrophages. Furthermore, gene expression of other pro-inflammatory markers including interleukin-1β and inducible nitric oxide synthase were down-regulated following AITC treatment. AITC decreased nuclear p65 protein levels, a subunit of the transcription factor NF-κB. Importantly, our data indicate that AITC significantly attenuated microRNA-155 levels in LPS-stimulated RAW264.7 macrophages in a dose-dependent manner. The anti-inflammatory effects of AITC were accompanied by an increase in Nrf2 nuclear translocation and consequently by an increase of mRNA and protein levels of the Nrf2 target gene heme-oxygenase 1. AITC was slightly less potent than sulforaphane (used as a positive control) in down-regulating inflammation in LPS-stimulated macrophages. A significant increase in nuclear Nrf2 and heme-oxygenase 1 gene expression and only a moderate down-regulation of interleukin-1β and microRNA-155 levels due to AITC was found in mouse liver. Present data suggest that AITC exhibits potent anti-inflammatory activity in cultured macrophages in vitro but has only little anti-inflammatory activity in mice in vivo.

Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate

This study investigated the antimicrobial effect of a chitosan coating+allyl isothiocyanate (AIT) and nisin against Salmonella on whole fresh cantaloupes. Cantaloupes were inoculated with a cocktail of three Salmonella strains and treated with chitosan, chitosan+AIT, chitosan+nisin, and chitosan+AIT+nisin coatings. With AIT concentrations increasing from 10 to 60μl/ml, the antibacterial effects of coating treatments against Salmonella increased. Chitosan coatings with 60μl/ml AIT (chitosan+60AIT) reduced more than 5log10CFU/cm2 of Salmonella. The addition of nisin to the chitosan-AIT coating synergistically increased the antibacterial effect; coatings with nisin (25mg/ml or 25,000IU/ml)+30μl/ml AIT resulted in a 4.8log10 reduction of Salmonella. The chitosan+60AIT coating significantly (p<0.05) reduced populations of native bacteria on cantaloupes to ca. 2log10CFU/cm2 during the first 6days and populations remained unchanged through day 14 at 10°C. The same coating treatment completely inactivated mold and yeast on cantaloupe at day 1 and no regrowth occurred even up to 14days of storage. Scanning electron microscopy revealed that cell membrane damage and leakage of intercellular components occurred as a result of the chitosan-AIT coating treatments. No visual changes in overall appearance and color of cantaloupe rind and flesh due to coating treatments were observed. These results indicate that the application of an antimicrobial coating may be an effective method for decontamination of cantaloupes.

Effects of microencapsulated Allyl isothiocyanate (AITC) on the extension of the shelf-life of Kimchi

Allyl isothiocyanate (AITC) is a well-recognized antimicrobial agent but, application of AITC to food systems is limited due to its high volatility and strong odor. This study was performed to overcome the volatility of AITC by encapsulation using gum Arabic and chitosan and to investigate the effect of microencapsulated AITC as a natural additive on the shelf-life and quality of Kimchi. AITC loaded microparticles were prepared using gum Arabic and chitosan and were added to Kimchi at various concentrations (0-0.02%, w/w). The titratable acidity, pH, microbial changes, and sensory test of Kimchi were examined for 15days at different fermentation temperatures (4 and 10°C). The pH of Kimchi containing AITC microparticles was significantly higher than that of control and the higher the quantity of added AITC, the higher the pH became. The titratable acidity of Kimchi increased during storage especially, titratable acidity of control increased significantly higher than those of Kimchi with added AITC microparticles. The number of Leuconostoc and Lactobacillus species in Kimchi decreased with an increase in the concentration of AITC. The addition of AITC induced reduction of sour taste and improvement of the texture of Kimchi during fermentation. However, as the content of AITC increased, the scores of overall acceptability decreased due to the odor of AITC. These results indicate that addition of AITC (less than 0.1%) to Kimchi is an effective way of enhancing the shelf-life of Kimchi without reducing quality.

Activation characteristics of transient receptor potential ankyrin 1 and its role in nociception

Transient receptor potential (TRP) ankyrin 1 (TRPA1) is a Ca(2+)-permeant, nonselective cationic channel. It is predominantly expressed in the C afferent sensory nerve fibers of trigeminal and dorsal root ganglion neurons and is highly coexpressed with the nociceptive ion channel transient receptor potential vanilloid 1 (TRPV1). Several physical and chemical stimuli have been shown to activate the channel. In this study, we have used electrophysiological techniques and behavioral models to characterize the properties of TRPA1. Whole cell TRPA1 currents induced by brief application of lower concentrations of N-methyl maleimide (NMM) or allyl isothiocyanate (AITC) can be reversed readily by washout, whereas continuous application of higher concentrations of NMM or AITC completely desensitized the currents. The deactivation and desensitization kinetics differed between NMM and AITC. TRPA1 current amplitude increased with repeated application of lower concentrations of AITC, whereas saturating concentrations of AITC induced tachyphylaxis, which was more pronounced in the presence of extracellular Ca(2+). The outward rectification exhibited by native TRPA1-mediated whole cell and single-channel currents was minimal as compared with other TRP channels. TRPA1 currents were negatively modulated by protons and polyamines, both of which activate the heat-sensitive channel, TRPV1. Interestingly, neither protein kinase C nor protein kinase A activation sensitized AITC-induced currents, but each profoundly sensitized capsaicin-induced currents. Current-clamp experiments revealed that AITC produced a slow and sustained depolarization as compared with capsaicin. TRPA1 is also expressed at the central terminals of nociceptors at the caudal spinal trigeminal nucleus. Activation of TRPA1 in this area increases the frequency and amplitude of miniature excitatory or inhibitory postsynaptic currents. In behavioral studies, intraplantar and intrathecal administration of AITC induced more pronounced and prolonged changes in nociceptive behavior than those induced by capsaicin. In conclusion, the characteristics of TRPA1 we have delineated suggest that it might play a unique role in nociception.

Abstract 4630: Cruciferous vegetable glucosinolate hydrolysis products protect against Benzo[a]pyrene-induced genotoxicity

Abstract Recent epidemiology studies have indicated that cruciferous vegetable intake is inversely correlated with lung cancer risk among smokers (Tang et al., BMC Cancer 2010, 10, 162). Benzo[a]pyrene (BaP) is a prominent contaminant of cigarette smoke, a model genotoxic carcinogen and powerful mutagen. Glucosinolates found in cruciferous vegetables are known to be hydrolysed to compounds that have been shown to be chemopreventive in both animal and cell-based systems, while, paradoxically, evidence is gathering that high concentrations of some of these hydrolysis products are genotoxic. The aim of the current study was to investigate whether pre-treatment of MCL-5 cells (a metabolically competent human lymphoblastoid cell line) with glucosinolate hydrolysis products conferred protection against the cytotoxicity and genotoxicity induced by a subsequent exposure to BaP. In the case of AITC (allyl isothiocyanate), a model glucosinolate hydrolysis product, toxicity and mutagenicity to MCL-5 cells was established for a range of concentrations. Mutagenicity was assessed through resistance to trifluorothymidine at the thymidine kinase (TK) locus and 6-thioguanine at the hypoxanthine-guanine phosphoribosyltransferase (HPRT) locus. The chemical treatments revealed a consistent trend for reduced cytotoxicity in cells pre-treated with AITC prior to BaP compared to those treated with BaP alone. Mutation frequency at the TK locus was consistently lower in the cells pre-treated with AITC compared to those treated with BaP alone. High concentrations of AITC induced a prolonged, dose-dependent cytotoxicity with cells only returning to normal growth rate after 7 days. These data suggest that pre-treatment of MCL-5 cells with glucosinolate hydrolysis products such as AITC affords protection against the genotoxic insult induced by mutagens such as BaP. Citation Format: {Authors}. {Abstract title} [abstract]. In: Proceedings of the 102nd Annual Meeting of the American Association for Cancer Research; 2011 Apr 2-6; Orlando, FL. Philadelphia (PA): AACR; Cancer Res 2011;71(8 Suppl):Abstract nr 4630. doi:10.1158/1538-7445.AM2011-4630

Low allelochemical concentrations detected in garlic mustard-invaded forest soils inhibit fungal growth and AMF spore germination

Garlic mustard’s (Alliaria petiolata, Brassicaceae) invasive success is attributed in part to its release of allyl isothiocyanate (AITC) into the soil. AITC can disrupt beneficial arbuscular mycorrhizal fungi (AMF) associated with native plant roots, which limits their soil resource uptake. However, AITC and its precursor, sinigrin, have never been detected in garlic mustard-invaded forest soils. Here, we use high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC–MS) to assess the concentration and bioactivity of these putative allelochemicals in paired forest plots uninvaded or invaded by garlic mustard. Our methods detected AITC and sinigrin only where garlic mustard was present and our recovery of AITC/sinigrin coincided with adult senescence. A bioassay of in situ fungal hyphae abundance revealed significantly reduced hyphal abundance in the presence of garlic mustard relative to uninvaded soils. Finally, the lowest concentration of AITC measured in the field (~0.001 mM) is highly inhibitory to the spore germination of a forest AMF species, Glomus clarum. Together, our data provide the first direct evidence of garlic mustard-produced sinigrin and AITC in forest soils and demonstrate that even low levels of these chemicals have the potential to significantly suppress AMF growth and spore germination, strengthening their status as allelopathic novel weapons.

Diffusion and sorption of allyl isothiocyanate in the process of fumigation of maize

The purpose of this work was to evaluate the transport of allyl isothiocyanate (AITC) by means of the sorption mechanism and the diffusion of AITC through maize grains. The experimental procedure to study the sorption mechanism was conducted by injection of AITC in glass flasks containing the grains. Kinetic models of zero, first and second order were fitted to AITC concentration data, with the purpose of determining the sorption rate (k). For the study of diffusion, a prototype was utilized in which the components are a gas chamber and a cylindrical column in which the grains were stored. At the interval of 110 min, samples in the chamber and in the column were collected, which were immediately injected into the gas chromatograph. In order to determine the effective diffusion coefficient (Def) of AITC through maize grains, the term referring to the sorption rate was added to the diffusion equation. The kinetic model of the first order was the one that best fitted the experimental data for the sorption mechanism, and k was 6.26 x 10-4 s-1. The Def of AITC through grains was 7.2 x 10-3 cm² s-1. It was concluded that the transport of AITC through maize grains is slow, due to the low value of Def and high sorption rate of this component by the grains.

Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of Pathogens

Listeria monocytogenes and Salmonella typhimurium are major bacterial pathogens associated with poultry products. Ally isothiocyanate (AITC), a natural antimicrobial compound, is reportedly effective against these pathogenic organisms. A device was designed for the controlled release of AITC with modified atmosphere packaging (MAP), and then evaluated for its ability to control the growth of L. monocytogenes and S. typhimurium on raw chicken breast during refrigerated storage. In order to obtain controlled release during the test period, a glass vial was filled with AITC and triglyceride. It was then sealed using high-density polyethylene film. The release of AITC was controlled by the concentration (mole fraction) of AITC in the triglyceride and by the AITC vapor permeability through the film. The fresh chicken samples were inoculated with one or the other of the pathogens at 10(4) CFU/g, and the packages (with and without AITC-controlled release device) were flushed with ambient air or 30% CO(2)/70% N(2) before sealing, and then stored at 4 degrees C for up to 21 d. The maximum reduction in MAP plus AITC (compared to MAP alone) was 0.77 log CFU/g for L. monocytogenes and 1.3 log CFU/g for S. typhimurium. The color of the chicken breast meat was affected by the concentration of AITC. Overall, a release rate of 0.6 microg/h of AITC was found to not affect the color, whereas at 1.2 microg/h of AITC the surface of the chicken was discolored.

Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate

There is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Staphylococcus sp. and psychrotrophic bacteria on sliced mozzarella cheese. Another objective was to quantify the concentration of AIT in the headspace of cheese packaging. A reduction of 3.6 log cycles was observed in yeasts and molds counts in the mozzarella packed with the antimicrobial sachet over 15-day storage time. The sachet also showed an antibacterial effect on Staphylococcus sp., reducing 2.4 log cycles after 12-day storage. Psychrotrophic bacteria species were the most resistant to the antimicrobial action. The highest concentration of AIT (0.08µg.mL(-1)) inside the active packaging system was observed at the 6(-)day of storage at 12 ºC ± 2 ºC. At the end of the storage time, AIT concentration decreased to only 10% of the initial concentration. Active packaging containing antimicrobial sachet has a potential use for sliced mozzarella, with molds and yeasts being the most sensitive to the antimicrobial effects.

Controlled release of allyl isothiocyanate using soy protein and poly(lactic acid) electrospun fibers

Abstract Electrospun fibers from soy protein isolate (SPI)/poly(ethylene oxide) (PEO) blend and poly(lactic acid) were used for controlled release of a naturally occurring antimicrobial compound, allyl isothiocyanate (AITC). AITC was encapsulated in β-cyclodextrin or added directly into the fiber-forming solutions. Scanning electron micrographs showed that the resulting electrospun SPI/PEO and PLA fibers possessed smooth morphology with diameters ranging from 200 nm to 2 μm. Fiber morphologies were affected by the AITC concentration. The kinetics of AITC release under different relative humidity conditions and fiber morphologies were evaluated. Release of AITC was negligible under dry conditions, but increased dramatically as relative humidity increased. The interactive behaviour of these antimicrobial nanofibers may be promising in active packaging applications for foods.

Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate

There is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Staphylococcus sp. and psychrotrophic bacteria on sliced mozzarella cheese. Another objective was to quantify the concentration of AIT in the headspace of cheese packaging. A reduction of 3.6 log cycles was observed in yeasts and molds counts in the mozzarella packed with the antimicrobial sachet over 15-day storage time. The sachet also showed an antibacterial effect on Staphylococcus sp., reducing 2.4 log cycles after 12-day storage. Psychrotrophic bacteria species were the most resistant to the antimicrobial action. The highest concentration of AIT (0.08µg.mL-1) inside the active packaging system was observed at the 6-day of storage at 12 ºC ± 2 ºC. At the end of the storage time, AIT concentration decreased to only 10% of the initial concentration. Active packaging containing antimicrobial sachet has a potential use for sliced mozzarella, with molds and yeasts being the most sensitive to the antimicrobial effects.

Predicting Survival of Escherichia coli O157:H7 in Dry Fermented Sausage Using Artificial Neural Networks

The Canadian Food Inspection Agency required the meat industry to ensure Escherichia coli O157:H7 does not survive (experiences ≥ 5 log CFU/g reduction) in dry fermented sausage (salami) during processing after a series of foodborne illness outbreaks resulting from this pathogenic bacterium occurred. The industry is in need of an effective technique like predictive modeling for estimating bacterial viability, because traditional microbiological enumeration is a time-consuming and laborious method. The accuracy and speed of artificial neural networks (ANNs) for this purpose is an attractive alternative (developed from predictive microbiology), especially for on-line processing in industry. Data from a study of interactive effects of different levels of pH, water activity, and the concentrations of allyl isothiocyanate at various times during sausage manufacture in reducing numbers of E. coli O157:H7 were collected. Data were used to develop predictive models using a general regression neural network (GRNN), a form of ANN, and a statistical linear polynomial regression technique. Both models were compared for their predictive error, using various statistical indices. GRNN predictions for training and test data sets had less serious errors when compared with the statistical model predictions. GRNN models were better and slightly better for training and test sets, respectively, than was the statistical model. Also, GRNN accurately predicted the level of allyl isothiocyanate required, ensuring a 5-log reduction, when an appropriate production set was created by interpolation. Because they are simple to generate, fast, and accurate, ANN models may be of value for industrial use in dry fermented sausage manufacture to reduce the hazard associated with E. coli O157:H7 in fresh beef and permit production of consistently safe products from this raw material.

Complexation of allyl isothiocyanate by α- and β-cyclodextrin and its controlled release characteristics

The complexation of allyl isothiocyanate (AITC) by α- and β-cyclodextrin (CD) and its controlled release characteristics were investigated in this paper. Almost 100% of inclusion capacity was achieved at the AITC/CD molar ratio of 2:1 using a coprecipitation method, combined with water washing. The controlled release behaviour of the incorporated AITC was significantly affected by relative humidity (RH) and the type of CD. The release was accelerated with increased RH, and the release rate of AITC in the α-CD-AITC complex was much slower than that in the β-CD-AITC complex. Subsequent analysis with GC demonstrated that the headspace concentration of AITC over β-CD-AITC complex in a hermetical system was significantly dependent on RH, and could finally be at a different equilibrium level at various storage times.

TIME AND TEMPERATURE EFFECTS ON DEGRADATION OF ISOTHIOCYANATES IN BIOFUMIGATION SYSTEMS

Biofumigation is an alternative to traditional methods of soil sterilization such as methyl bromide. Biofumigation utilizes volatile, pesticidal compounds in soil incorporated plant material from various Brassica species. Three experiments were conducted to study the degradation of allyl isothiocyanate (AITC) generated from the breakdown of glucosinolates present in Oriental mustard (Brassica juncea L. Czerniak). Mustard seed meal was incorporated into a sandy clay loam soil in all experiments. In the first experiment, samples were hydrated and then held in an incubator at 20 ± 0.2 °C. Samples were taken periodically for 7 days or until AITC was not detectable. For the second experiment, hydrated samples were removed from the incubator after 4 hours and 5 mL of ethyl acetate was added. The samples were then placed in a refrigerator at 4 ± 0.2 °C and samples were taken periodically over 77 days. For the third experiment, samples were taken from a strawberry plot experiment grown in a randomized complete block design. Samples were taken and 5 mL of ethyl acetate was added. Then samples were placed into a cooler until returning to the laboratory. The incubator experiment was repeated and showed that the highest concentration of AITC occurred between 2 and 8 hours after hydration. The storage experiment showed a stable relationship between time and AITC degradation. AITC was still present after 77 days. The strawberry plot experiment showed rapid AITC degradation similar to the incubator experiment. Future research will be done to confirm the effects of temperature and glucosinolate content on the amount of allyl isothiocyanate present.

Allyl Isothiocyanate and Carbon Dioxide Produced during Degradation of Brassica juncea Tissue in Different Soil Conditions

A study was conducted to quantify volatiles generated from Indian mustard (Brassica juncea L. Czerniak) tissue incorporated into soils under controlled conditions. Mustard residues were incorporated into noncovered and covered soils that varied by texture, temperature, moisture, pH, or sterility (autoclaved or nonautoclaved). Sandy loam soil had 38% more allyl isothiocyanate (AITC) than clay loam soil. AITC concentration in 45 °C soil was 81% higher than in soil at 15 °C, and 56% higher in covered compared to noncovered treatments. The microbial catabolism of AITC was suggested by the result that AITC concentration in autoclaved soils was over three times that measured in nonautoclaved soils. The highest AITC level detected (1.71 μmol·L–1) occurred in the autoclaved covered soil. Several factors also influenced CO2 evolution. At 30 or 45 °C, CO2 concentration was at least 64% higher than at 15°C. The covered soil had over twice the CO2 found in the noncovered soil, and the nonautoclaved soil treatment yielded twice the CO2 measured in the autoclaved soil. There were no main effect differences among soil moisture, soil pH, and soil texture treatments for CO2 concentrations. This information could be helpful in defining ideal soil conditions for field scale experiments. Additionally, this study demonstrates a sampling technique for testing fumigation potential of biofumigation and solarization systems that may have the potential to replace methyl bromide.

Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate

Commercial allyl isothiocyanate (AIT) was examined for its ability to reduce numbers of Escherichia coli O157:H7 inoculated in fresh ground beef packaged under nitrogen and stored refrigerated or frozen. A five-strain cocktail of E. coli O157:H7 containing 3 or 6 log 10 cfu/g was inoculated into 100 g ground beef and formed into 10×1-cm patties. A 10-cm diameter filter paper disk treated with AIT suspended in sterile corn oil was placed on top of a single patty. One patty and paper disk were placed in a bag of Nylon/EVOH/PE with O 2 permeability of 2.3 cm 3 m −2 24 h atm at 23 °C. The bags were back-flushed with 100% nitrogen, heat-sealed and stored at 10, 4 and −18 °C for 8, 21 or 35 days, respectively. During storage, the AIT levels in the package headspaces were determined by gas liquid chromatography, and mesophilic bacteria and E. coli O157:H7 were counted. The mesophilic aerobic bacteria in ground beef patties were largely unaffected by the addition of AIT. At an initial population of 3 log 10 cfu/g, E. coli O157:H7 was reduced by AIT to undetectable levels after 18 days at 4 °C or 10 days at −18 °C. In samples inoculated with 6 log 10 cfu/g, a >3 log 10 reduction of E. coli O157:H7 was observed after 21 days at 4 °C, while a 1 log 10 reduction was observed after 8 and 35 days at 10 and −18 °C, respectively. The final AIT concentrations in the headspaces after storage at 10, 4, and −18 °C were 444, 456, and 112 μg/ml at 8, 21, and 35 days, respectively. Results showed that AIT can substantially reduce numbers of E. coli O157:H7 in fresh ground beef during refrigerated or frozen storage.

Potential of Allyl Isothiocyanate to Control Rhizoctonia solani Seedling Damping Off and Seedling Blight in Transplant Production

AbstractThe synthetic mustered flavouring essential oil, allyl isothiocyanate (AITC), was evaluated for its effect on suppression of Rhizoctonia solani growth in vitro, and in field soils for reducing inoculum density, saprophytic substrate colonization and seedling damping off and blight using snap bean and cabbage as indicator plants. In vitro growth was completely inhibited at the concentration of 50 μl/l. Inoculum density and saprophytic substrate colonization by the fungus in soil were not affected by AITC concentrations of 50 or 75 μl/kg soil. The inoculum density estimation by the use of soil‐drop technique created an artefact leading to an erroneous conclusion that the fungus was eradicated from soil within 1–3 days after AITC treatment at 150 or 200 μl/kg soil. The saprophytic substrate colonization showed that although the activity of R. solani was greatly reduced, the fungus still colonized 45% of the substrate units at these concentrations, and up to 100% at lower concentrations within 1 day after treatment. At higher concentrations the recovery rate from the substrates gradually declined over time to &lt;6%. Drenching R. solani infested sandy‐loam or silty‐clay‐loam soil with water containing the emulsified AITC to provide 150 or 200 μl/l soil, a few days prior to planting, gave over 90% disease control in snap bean and cabbage, with no apparent phytotoxic effect. The effect of AITC was not influenced by the physical soil texture. AITC appears to have a good potential to replace methyl bromide fumigation of the substrate used for transplant production.

Allyl isothiocyanate, a constituent of cruciferous vegetables, inhibits proliferation of human prostate cancer cells by causing G2/M arrest and inducing apoptosis.

Dietary isothiocyanates (ITCs) are highly effective in affording protection against chemically induced cancers in laboratory animals. In the present study, we demonstrate that allyl isothiocyanate (AITC), a constituent of cruciferous vegetables, significantly inhibits proliferation of cultured PC-3 (androgen-independent) and LNCaP (androgen-dependent) human prostate cancer cells in a dose-dependent manner with an IC(50) of approximately 15-17 micro M. On the other hand, survival of a normal prostate epithelial cell line (PrEC) was minimally affected by AITC even at concentrations that were highly cytotoxic to the prostate cancer cells. Reduced proliferation of PC-3 as well as LNCaP cells in the presence of AITC correlated with accumulation of cells in G(2)/M phase and induction of apoptosis. In contrast, AITC treatment failed to induce apoptosis or cause G(2)/M phase arrest in PrEC cells. A 24 h treatment of PC-3 and LNCaP cells with 20 micro M AITC caused a significant decrease in the levels of proteins that regulate G(2)/M progression, including Cdk1 (32-50% reduction), Cdc25B (44-48% reduction) and Cdc25C (>90% reduction). A significant reduction in the expression of cyclin B1 protein (approximately 45%) was observed only in LNCaP cells. A 24 h exposure of PC-3 and LNCaP cells to an apoptosis-inducing concentration of AITC (20 micro M) resulted in a significant decrease (31-68%) in the levels of anti-apoptotic protein Bcl-2 in both cell lines, and approximately 58% reduction in Bcl-X(L) protein expression in LNCaP cells. In conclusion, it seems reasonable to hypothesize that AITC, and possibly other ITCs, may find use in the treatment of human prostate cancers.