Weber N D, Andersen D O, North J A, Murray B K, Lawson L D, Hughes B G
Department of Microbiology, Brigham Young University, Provo, Utah 84602.
Planta Med. 1992 Oct;58(5):417-23. doi: 10.1055/s-2006-961504.
Garlic (Allium sativum) has been shown to have antiviral activity, but the compounds responsible have not been identified. Using direct pre-infection incubation assays, we determined the in vitro virucidal effects of fresh garlic extract, its polar fraction, and the following garlic associated compounds: diallyl thiosulfinate (allicin), allyl methyl thiosulfinate, methyl allyl thiosulfinate, ajoene, alliin, deoxyalliin, diallyl disulfide, and diallyl trisulfide. Activity was determined against selected viruses including, herpes simplex virus type 1, herpes simplex virus type 2, parainfluenza virus type 3, vaccinia virus, vesicular stomatitis virus, and human rhinovirus type 2. The order for virucidal activity generally was: ajoene > allicin > allyl methyl thiosulfinate > methyl allyl thiosulfinate. Ajoene was found in oil-macerates of garlic but not in fresh garlic extracts. No activity was found for the garlic polar fraction, alliin, deoxyalliin, diallyl disulfide, or diallyl trisulfide. Fresh garlic extract, in which thiosulfinates appeared to be the active components, was virucidal to each virus tested. The predominant thiosulfinate in fresh garlic extract was allicin. Lack of reduction in yields of infectious virus indicated undetectable levels of intracellular antiviral activity for either allicin or fresh garlic extract. Furthermore, concentrations that were virucidal were also toxic to HeLa and Vero cells. Virucidal assay results were not influenced by cytotoxicity since the compounds were diluted below toxic levels prior to assaying for infectious virus. These results indicate that virucidal activity and cytotoxicity may have depended upon the viral envelope and cell membrane, respectively. However, activity against non-enveloped virus may have been due to inhibition of viral adsorption or penetration.(ABSTRACT TRUNCATED AT 250 WORDS)
大蒜（葱属植物蒜）已被证明具有抗病毒活性，但相关活性化合物尚未确定。通过直接感染前孵育试验，我们测定了新鲜大蒜提取物、其极性组分以及以下与大蒜相关的化合物的体外杀病毒效果：二烯丙基硫代亚磺酸盐（蒜素）、烯丙基甲基硫代亚磺酸盐、甲基烯丙基硫代亚磺酸盐、阿霍烯、蒜氨酸、脱氧蒜氨酸、二烯丙基二硫化物和二烯丙基三硫化物。针对包括1型单纯疱疹病毒、2型单纯疱疹病毒、3型副流感病毒、痘苗病毒、水疱性口炎病毒和2型人鼻病毒在内的选定病毒测定了活性。杀病毒活性顺序一般为：阿霍烯＞蒜素＞烯丙基甲基硫代亚磺酸盐＞甲基烯丙基硫代亚磺酸盐。阿霍烯存在于大蒜的油浸液中，但新鲜大蒜提取物中未发现。大蒜极性组分、蒜氨酸、脱氧蒜氨酸、二烯丙基二硫化物或二烯丙基三硫化物均未发现活性。新鲜大蒜提取物中硫代亚磺酸盐似乎是活性成分，对所测试的每种病毒都有杀病毒作用。新鲜大蒜提取物中主要的硫代亚磺酸盐是蒜素。感染性病毒产量未降低表明蒜素或新鲜大蒜提取物的细胞内抗病毒活性水平无法检测到。此外，具有杀病毒作用的浓度对HeLa细胞和Vero细胞也有毒性。由于在测定感染性病毒之前将化合物稀释至低于毒性水平，杀病毒试验结果不受细胞毒性影响。这些结果表明，杀病毒活性和细胞毒性可能分别取决于病毒包膜和细胞膜。然而，对无包膜病毒的活性可能是由于抑制了病毒吸附或穿透。（摘要截短至250字）
