大蒜素抑制细菌细胞生长的体外机制
In vitro mechanism of inhibition of bacterial cell growth by allicin.
作者信息
Feldberg R S, Chang S C, Kotik A N, Nadler M, Neuwirth Z, Sundstrom D C, Thompson N H
机构信息
Department of Biology, Tufts University, Medford, Massachusetts 02155.
出版信息
Antimicrob Agents Chemother. 1988 Dec;32(12):1763-8. doi: 10.1128/AAC.32.12.1763.
Abstract
Diallyl thiosulfinate (allicin) is the agent found in garlic which is responsible for the antibacterial and antifungal activity of extracts of this plant. The effect of bacteriostatic concentrations of allicin (0.2 to 0.5 mM) on the growth of Salmonella typhimurium revealed a pattern of inhibition characterized by: (i) a lag of approximately 15 min between addition of allicin and onset of inhibition, (ii) a transitory inhibition phase whose duration was proportional to allicin concentration and inversely proportional to culture density, (iii) a resumed growth phase which showed a lower rate of growth than in uninhibited controls, and (iv) an entry into stationary phase at a lower culture density. Whereas DNA and protein syntheses showed a delayed and partial inhibition by allicin, inhibition of RNA synthesis was immediate and total, suggesting that this is the primary target of allicin action.
摘要
二烯丙基硫代亚磺酸盐（蒜素）是大蒜中的一种成分，它是该植物提取物具有抗菌和抗真菌活性的原因。抑菌浓度的蒜素（0.2至0.5 mM）对鼠伤寒沙门氏菌生长的影响呈现出一种抑制模式，其特征为：（i）添加蒜素与抑制开始之间约有15分钟的延迟；（ii）一个短暂的抑制阶段，其持续时间与蒜素浓度成正比，与培养物密度成反比；（iii）一个恢复生长阶段，该阶段的生长速率低于未受抑制的对照；（iv）在较低的培养物密度下进入稳定期。蒜素对DNA和蛋白质合成表现出延迟和部分抑制，而对RNA合成的抑制则是即时和完全的，这表明RNA合成是蒜素作用的主要靶点。
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