Investigating Antibacterial Effects of Garlic (Allium sativum) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy

摘要: Fourier transform infrared (FT-IR) spectroscopy and Raman were used to study the cell injury inactivation of Campylobacter jejuni from exposure antioxidants garlic. C. was treated with various concentrations garlic concentrate garlic-derived organosulfur compounds in growth media saline at 4, 22, 35°C. The antimicrobial activities diallyl sulfides increased number sulfur atoms (diallyl sulfide < disulfide trisulfide). FT-IR confirmed that are responsible for substantial activity garlic, much greater than those phenolic compounds, as indicated by changes spectral features proteins, lipids, polysaccharides bacterial membranes. Confocal microscopy (532-nm-gold-particle substrate) mapping a single bacterium intracellular uptake components. Scanning electron (SEM) transmission (TEM) employed verify damage. Principal-component analysis (PCA), discriminant function (DFA), soft independent modeling class analogs (SIMCA) performed, results cross validated differentiate bacteria based upon degree injury. Partial least-squares regression (PLSR) quantify predict actual numbers healthy injured cells remaining following treatment. PLSR-based loading plots investigated further membrane compounds. We demonstrated could be accurately complementary spectroscopies using chemical-based, “whole-organism fingerprint” aid chemometrics microscopy.