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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): 2269-2273
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.
dc.language.isoen
dc.publisherAmerican Society for Microbiology
dc.relation.urlhttp://aem.asm.org/cgi/content/full/66/5/2269?view=long&pmid=10788416
dc.subject.meshAllyl Compounds
dc.subject.meshDisulfides
dc.subject.meshGarlic
dc.subject.meshHelicobacter pylori
dc.subject.meshMicrobial Sensitivity Tests
dc.subject.meshPlant Extracts
dc.subject.meshPlant Oils
dc.subject.meshPlants, Medicinal
dc.subject.meshSulfides
dc.subject.meshSulfinic Acids
dc.titleActivities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori.
dc.typeJournal article
dc.identifier.journalApplied and Environmental Microbiology
html.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.


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