Tedeschi Paola, Maietti Annalisa, Boggian Marisa, Vecchiati Giorgio, Brandolini Vincenzo
Department of Pharmaceutical Science, University of Ferrara, Ferrara, Italy.
J Environ Sci Health B. 2007 Sep-Oct;42(7):795-9. doi: 10.1080/03601230701551459.
Among the compounds discussed for anti-microbial and anti-fungal use allicin (allylthiosulfinate, diallyl disulfide-S-monoxide), an active ingredient of garlic, has attracted considerable attention. The objective of this study is to determine the antifungal activity of a local garlic ecotype (Voghiera) extracts against different pathogens. Primary screening was carried out by the agar plates technique using ethanol garlic extract at four final concentrations against the following organisms: Alternaria alternata, Aspergillus spp., Colletotrichum acutatum, Didymella bryoniae, Fusarium culmorum, Fusarium avenaceum, Fusarium gramineareum, Gliocladium roseum 47, Pythium splendens, Rhizoctonia solani, Sclerotium rolfsii, Stemphylium vesicarium, Trichoderma longibranchiatum, and Botrytis cinerea. Secondary screening was carried out using a lyophilized and a spray-dried preparation at different concentrations against the organisms selected for the high inhibition garlic effect in the primary screening and compared with the commercial fungicides mancozeb and iprodione. The best results were observed for the spray-dried garlic compound that showed a good fungicidal activity at the concentration of 1.5 g/10 mL while lyophilized garlic at the same concentration exhibited less inhibition activity against the four fungi analyzed in the second screening.
在讨论用于抗菌和抗真菌的化合物中，大蒜的活性成分蒜素（烯丙基硫代亚磺酸盐，二烯丙基二硫化物 - S - 一氧化物）引起了相当大的关注。本研究的目的是确定当地一种大蒜生态型（沃吉拉）提取物对不同病原体的抗真菌活性。通过琼脂平板技术进行初步筛选，使用乙醇大蒜提取物在四个终浓度下对以下微生物进行测试：链格孢、曲霉属、尖孢炭疽菌、瓜亡革菌、禾谷镰刀菌、燕麦镰刀菌、禾谷镰孢菌、粉红粘帚霉47、华丽腐霉、立枯丝核菌、齐整小核菌、匍柄霉、长枝木霉和灰葡萄孢。二次筛选使用不同浓度的冻干制剂和喷雾干燥制剂，针对在初步筛选中对大蒜具有高抑制效果的微生物进行测试，并与商业杀菌剂代森锰锌和异菌脲进行比较。喷雾干燥的大蒜化合物在浓度为1.5 g/10 mL时表现出良好的杀菌活性，而相同浓度的冻干大蒜对二次筛选中分析的四种真菌的抑制活性较低，观察到了最佳结果。
