Antimicrobial Activity of the Glucosinolates

Abstract

The use of natural antimicrobial compounds is receiving much attention and is becoming very frequent by the importance that nowadays is given to natural resources. Natural components have been applied in several sectors such as agriculture, biomedicine and food preservation. The development of resistance to conventional antibiotic by pathogenic bacteria makes necessary to find alternative antimicrobials to eradicate these microorganisms. Many food products are perishable and require protection from spoilage to improve quality and shelf life. Numerous efforts are conducted to find safe natural alternatives to prevent microorganism growth in plants and food products, because of the consumer concern regarding synthetic pesticides and preservatives. Natural antimicrobials can be obtained from different sources including plants, animals, bacteria, algae, and fungi. Among them, glucosinolates and their derived products have been recognized for their benefits to human nutrition, plant defense, and as potent antimicrobial agents. This chapter describes the antimicrobial activity of glucosinolates and their hydrolysis products against different bacterial and fungal species, as well as the mechanism of action of these active compounds.