Antibacterial Potential of Garlic-Derived Allicin and Its Cancellation by Sulfhydryl Compounds
Antibacterial Potential of Garlic-Derived Allicin and Its Cancellation by Sulfhydryl Compounds
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DOI：
10.1271/bbb.90096
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发表时间：
2009-09-01
影响因子：
1.6
通讯作者：
Ariga, Toyohiko
中科院分区：
文献类型：
--
作者：
Fujisawa, Hiroyuki;Watanabe, Kazuhiro;Ariga, Toyohiko
大蒜素(2-丙烯硫代亚磺酸)是大蒜的一种抗菌活性成分，因其对包括耐甲氧西林金黄色葡萄球菌在内的一系列微生物具有很强的抗菌活性而备受关注。关于大蒜素的抗菌活性已有很多报道，但鲜制大蒜提取物与临床常用抗生素之间的抗菌活性尚未见报道。为了验证大蒜水提物的实质性抗菌效果，我们使用人类环境中常见的两种代表性细菌--革兰氏阳性金黄色葡萄球菌和革兰氏阴性大肠杆菌，将其与大蒜素和几种临床常用抗生素进行了比较。大蒜提取物比等量的大蒜素具有更强的抗葡萄球菌活性。就对革兰氏阳性和革兰氏阴性细菌的抗生素效力而言，正宗大蒜素的效力约为链霉素(对金黄色葡萄球菌)的1-2%，万古霉素(对金黄色葡萄球菌)的8%，粘菌素(对大肠杆菌)的0.2%。大蒜素的抗菌活性可被半胱氨酸、谷胱甘肽和辅酶A完全消除，但不能被非SH-化合物所消除。因此，大蒜素(-S(=O)-S-)结构中的氧具有释放S-烯丙基的功能，这可能是一种攻击性的细菌工具。
Allicin (allyl 2-propenethiosulfinate), an antibacterial principle of garlic, has drawn much attention, since it has potent antimicrobial activity against a range of microorganisms, including methicillin-resistant Staphylococcus aureus. There have been many reports on the antibacterial properties of allicin, but no quantitative comparison or antibacterial activities between freshly prepared garlic extract and clinically useful antibiotics has been performed. To verify the substantial antibacterial effect of aqueous garlic extract, we compared it with those of allicin and several clinically useful antibiotics using two representative bacteria commonly found in the human environment, Gram-positive S. aureus and Gram-negative Escherichia coli. The garlic extract had more potent anti-staphylococcal activity than an equal amount of allicin. In terms of antibiotic potency against Gram-positive and Gram-negative bacteria, authentic allicin had roughly 1-2% of the potency of streptomycin (vs. S. aureus), 8% of that of vancomycin (vs. S. aureus), and only 0.2% of that of colistin (vs. E. coli). The antibacterial activity of allicin was completely abolished by cysteine, glutathione and coenzyme A, but not by non-SH-compounds. The oxygen in the structure (-S(=O)-S-) of allicin therefore functions to liberate the S-allyl moiety, which might be an offensive tool against bacteria.