Activation of Antimicrobials from Brassica
01 June 2015 - 31 May 2019
Numerous investigations are carried out to find safe natural compounds to prevent microorganism growth in food products, since consumers concern about the safety of synthetic preservatives. The structural diversity of plant-derived compounds is immense, and their antimicrobial activity depends on their structure. Among them, phenolic compounds have been extensively studied around the world for their antimicrobial activity. In our laboratory, structural diversity and content of (iso)flavonoids in legume seeds is improved by germination and further enhanced with prenylation when fungus is present during germination (Simons et al., 2011b; Aisyah et al., 2016a; Aisyah et al., 2015; Aisyah et al., 2016b). Furthermore, particular prenylated isoflavonoids obtained from these elicited legume seedlings show potent antibacterial activity, sometimes as strong as the antibiotics which are nowadays in use, against Gram-positive bacteria, i.e. methycillin-resistant Staphylococcus aureus (MRSA) and Listeria monocytogenes (Araya-Cloutier et al., 2017).
To develop analytical methods to analyse glucosinolates, isothiocyanates, and sulphur-containing alkaloids in brassica matrix;
To establish whether different microorganisms (pathogenic and non-pathogenic fungi) could induce specific sets of phytochemicals, which have stronger antimicrobial activity than the constitutives, in brassica seeds by elicitation;
To assess the antimicrobial potential (MIC, i.e. minimal inhibitory concentration) of individual phytochemicals against various spoilage and pathogenic microorganisms, including Gram-negative, Gram-positive, yeasts, and moulds;
To establish by which mechanism the main classes of brassica phytochemicals inhibit microbial growth.