Sejong University, Food Science, Kunja-dong, Gwangjin-ku, Seoul, Republic of Korea.
Curr Opin Biotechnol. 2012 Apr;23(2):142-7. doi: 10.1016/j.copbio.2011.08.004. Epub 2011 Sep 6.
The antimicrobial activity of Allium species has long been recognized, with allicin, other thiosulfinates, and their transformation products having antimicrobial activity. Alliums are inhibitory against all tested microorganisms such as bacteria, fungi, viruses, and parasites. Alliums inhibit multi-drug-resistant microorganisms and often work synergistically with common antimicrobials. Allium-derived antimicrobial compounds inhibit microorganisms by reacting with the sulfhydryl (SH) groups of cellular proteins. It used to be thought that allicin reacts only with cysteine and not with non-SH amino acids, but evidence has accumulated that allicin and other thiosulfinates also react with non-SH amino acids.
葱属植物的抗菌活性早已被人们所认识，大蒜素、其他硫代亚磺酸酯及其转化产物都具有抗菌活性。所有葱属植物都对所有测试的微生物具有抑制作用，如细菌、真菌、病毒和寄生虫。葱属植物抑制多药耐药微生物，并且常常与常用的抗菌药物协同作用。由葱属植物衍生的抗菌化合物通过与细胞蛋白质的巯基 (SH) 基团反应来抑制微生物。过去人们认为大蒜素只与半胱氨酸反应，而不与非 SH 氨基酸反应，但有证据表明，大蒜素和其他硫代亚磺酸酯也与非 SH 氨基酸反应。
