|Title: ||Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori.|
|Citation: ||Applied and Environmental Microbiology, 66(5): 2269-2273|
|Publisher: ||American Society for Microbiology|
|Journal: ||Applied and Environmental Microbiology|
|Issue Date: ||2000 |
|PubMed ID: ||10788416|
|Additional Links: ||http://aem.asm.org/cgi/content/full/66/5/2269?view=long&pmid=10788416|
|Abstract: ||Chronic Helicobacter pylori disease is reduced with Allium vegetable intake. This study was designed to assess the in vivo anti-H. pylori potential of a variety of garlic substances. The garlic materials all showed substantial but widely differing anti-H. pylori effects against all strains and isolates tested. The MICs (range, 8 to 32 microg/ml) and minimum bactericidal concentrations (MBCs) (range, 16 to 32 microg/ml) of undiluted garlic oil (GO) were smaller than those of garlic powder (GP) (MIC range, 250 to 500 microg/ml; MBC range, 250 to 500 microg/ml) but greater than the MIC of allicin (4. 0 microg/ml) (Table 2) present in GP. Allicin (MIC, 6 microg/ml; MBC, 6 microg/ml) was more potent than diallyl disulfide (MIC range, 100 to 200 microg/ml; MBC range, 100 to 200 microg/ml), its corresponding sulfide, but of a strength similar to that of diallyl tetrasulfide (MIC range, 3 to 6 microg/ml; MBC range, 3 to 6 microg/ml). Antimicrobial activity of the diallyl sulfides increased with the number of sulfur atoms. Time course viability studies and microscopy showed dose-dependent anti-H. pylori effects with undiluted GO, GP, allicin, and diallyl trisulfide after a lag phase of ca. 1 to 2 h. Substantial in vitro anti-H. pylori effects of pure GO and GP and their diallyl sulfur components exist, suggesting their potential for in vivo clinical use against H. pylori infections.|
|MeSH: ||Allyl Compounds|
Microbial Sensitivity Tests
|Appears in Collections: ||Food Biology, Medical Microbiology and Disinfection Research Group|
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