2.50
Hdl Handle:
http://hdl.handle.net/2436/29585
Title:
Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori.
Authors:
O'Gara, Elizabeth A.; Hill, David J.; Maslin, David J.
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.
Citation:
Applied and Environmental Microbiology, 66(5): 2269-2273
Publisher:
American Society for Microbiology
Journal:
Applied and Environmental Microbiology
Issue Date:
2000
URI:
http://hdl.handle.net/2436/29585
PubMed ID:
10788416
Additional Links:
http://aem.asm.org/cgi/content/full/66/5/2269?view=long&pmid=10788416
Type:
Article
Language:
en
ISSN:
0099-2240
Appears in Collections:
Food Biology, Medical Microbiology and Disinfection Research Group

Full metadata record

DC FieldValue Language
dc.contributor.authorO'Gara, Elizabeth A.-
dc.contributor.authorHill, David J.-
dc.contributor.authorMaslin, David J.-
dc.date.accessioned2008-06-05T13:14:57Z-
dc.date.available2008-06-05T13:14:57Z-
dc.date.issued2000-
dc.identifier.citationApplied and Environmental Microbiology, 66(5): 2269-2273en
dc.identifier.issn0099-2240-
dc.identifier.pmid10788416-
dc.identifier.urihttp://hdl.handle.net/2436/29585-
dc.description.abstractChronic 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.en
dc.language.isoenen
dc.publisherAmerican Society for Microbiologyen
dc.relation.urlhttp://aem.asm.org/cgi/content/full/66/5/2269?view=long&pmid=10788416en
dc.subject.meshAllyl Compoundsen
dc.subject.meshDisulfidesen
dc.subject.meshGarlicen
dc.subject.meshHelicobacter pylorien
dc.subject.meshMicrobial Sensitivity Testsen
dc.subject.meshPlant Extractsen
dc.subject.meshPlant Oilsen
dc.subject.meshPlants, Medicinalen
dc.subject.meshSulfidesen
dc.subject.meshSulfinic Acidsen
dc.titleActivities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori.en
dc.typeArticleen
dc.identifier.journalApplied and Environmental Microbiologyen
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