Tsao Shyh-Ming, Yin Mei-Chin
Department of Internal Medicine, Chungshan Hospital, Taichung and *Institute of Nutritional Science, Chungshan Medical and Dental College, Taichung, Taiwan, R.O.C.
J Med Microbiol. 2001 Jul;50(7):646-649. doi: 10.1099/0022-1317-50-7-646.
The in-vitro antimicrobial activity of garlic oil, Chinese leek oil and four diallyl sulphides occurring naturally in these oils against Staphylococcus aureus, methicillin-resistant S. aureus (MRSA), three Candida spp. and three Aspergillus spp. (total of 276 clinical isolates) was studied. The magnitude of activity of the four diallyl sulphides followed the order diallyl tetrasulphide > diallyl trisulphide > diallyl disulphide > diallyl monosulphide. These results suggest that disulphide bonds are an important factor in determining the antimicrobial capabilities of these sulphides. The concentration of four diallyl sulphides in garlic and Chinese leek oils was in the range 41.7-52.7% of total sulphides. Garlic oil, with a higher concentration of four diallyl sulphides, showed greater antimicrobial activity than Chinese leek oil. Diallyl disulphide, diallyl trisulphide, diallyl tetrasulphide and the oils rich in these sulphides may have a role in the prevention or treatment of infections.
研究了大蒜油、韭菜油以及这两种油中天然存在的四种二烯丙基硫化物对金黄色葡萄球菌、耐甲氧西林金黄色葡萄球菌（MRSA）、三种念珠菌属和三种曲霉属（共276株临床分离株）的体外抗菌活性。四种二烯丙基硫化物的活性强度顺序为：二烯丙基四硫化物＞二烯丙基三硫化物＞二烯丙基二硫化物＞二烯丙基一硫化物。这些结果表明，二硫键是决定这些硫化物抗菌能力的重要因素。大蒜和韭菜油中四种二烯丙基硫化物的浓度占总硫化物的41.7%-52.7%。四种二烯丙基硫化物浓度较高的大蒜油比韭菜油表现出更强的抗菌活性。二烯丙基二硫化物、二烯丙基三硫化物、二烯丙基四硫化物以及富含这些硫化物的油可能在感染的预防或治疗中发挥作用。
