Changes in growth kinetics and motility characteristics of Escherichia coli in the presence of sulphoraphane isolated from broccoli seed meal |
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Authors: | Jesús Santos García-Saldaña Julián Parra-Delgado Olga Nydia Campas-Baypoli Dalia Isabel Sánchez-Machado Ernesto Uriel Cantú-Soto Jaime López-Cervantes |
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Affiliation: | 1. Doctorado en Ciencias en Especialidad en Biotecnología, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, CP 85000 Cd. Obregón, Sonora, México;2. Maestría en Ciencias en Recursos Naturales, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, CP 85000 Cd. Obregón, Sonora, México;3. Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, CP 85000, Cd. Obregón, Sonora, México |
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Abstract: | In this investigation, the purified sulphoraphane from broccoli seed meal was evaluated in a range of 5–400 μg mL?1 against Escherichia coli. The results showed that levels above 200 μg mL?1 can inhibit 100% growth of 106 CFU mL?1 up to 5 h and cause a deformation of sigmoid behaviour in the growth kinetics, and even the bacterial population is reduced. On the other hand, low sulphoraphane levels such as 5–25 μg mL?1 also have effects on the bacterium, such as the decrease in the maximum specific growth rate and the loss of ability to adjust to a growth model when maintained in isothermal conditions. In addition, sulphoraphane has an effect on swimming motility and swarming motility in semi-solid medium. The interaction of natural sulphoraphane–E. coli and the effect in the short periods can draw attention in research on food science and technology. |
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Keywords: | Antimicrobial Escherichia coli Gompertz model growth kinetics sulphoraphane |
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