Antibacterial Potential of Garlic-Derived Allicin and Its Cancellation by Sulfhydryl Compounds

Fujisawa, Hiroyuki; Watanabe, Kazuhiro; Suma, Kaoru; Origuchi, Kana; Matsufuji, Hiroshi; Seki, Taiichiro; Ariga, Toshio

doi:10.1271/bbb.90096

Cited by 124 publications

(97 citation statements)

References 25 publications

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“…A potent antimicrobial activity is attributed to thiosulfinates (1)(2)(3)(4)(5). Since allicin constitutes the large majority of the total thiosulfinates of garlic, the total thiosulfinates is commonly called allicin.…”

Section: Introductionmentioning

confidence: 99%

Factors influencing the stability of garlic thiosulfinates

Lee

Kim²,

Kyung

2014

Food Sci Biotechnol

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Despite a potent antimicrobial activity, garlic (Allium sativum L.) has not been used as a commercial food preservative because of instability of the antimicrobial activity, among other reasons. Factors influencing the stability of thiosulfinates in garlic were investigated to improve understanding of the antimicrobial activity of garlic in food preservation. As temperature, pH, the garlic concentration, and the liquid oil content increased, the stability of thiosulfinates decreased. Thiosulfinates were more unstable as the degree of unsaturation of fatty acids was increased. Solid fatty acid did not affect the stability of thiosulfinates. Other major food components, such as free amino acids, proteins, and carbohydrates did not influence the stability of thiosulfinates. Garlic can be used as a natural preservative for food items with low pH values and with low oil contents stored at low temperatures.

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Section: Introductionmentioning

confidence: 99%

Factors influencing the stability of garlic thiosulfinates

Lee

Kim²,

Kyung

2014

Food Sci Biotechnol

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“…The antiseptic and bacteriostatic activity can be attributed to the active principles of garlic and St. John's extract. The antimicrobial properties of garlic, mostly attributed to the major compound allicin, against gram-positive and gram-negative bacteria and fungi, as well as different extracts of H. perforatum, were confirmed in many studies [2][3][4][5]8]. The antiinflammatory effect of H. perforatum alcoholic extract was involved in wound healing.…”

Section: Discussionmentioning

confidence: 97%

“…The selected extracts possess antimicrobial (antiseptic), anti-inflammatory, and regenerative properties as shown in many studies [2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18]. A recent paper by Ejaz et al [6] showed the beneficial effects of 'aged garlic solution' on wound closure, epithelialization, dermal matrix regeneration, and angiogenesis.…”

Section: Introductionmentioning

confidence: 99%

Treatment of Venous Ulcers with the Herbal-Based Ointment Herbadermal®: A Prospective Non-Randomized Pilot Study

Kundaković

Milenković

Zlatković

et al. 2012

Forsch Komplementmed

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Background: Venous ulcers (ulcus cruris venosum) are a common chronic disease that requires continuing treatment and significantly influences a patient‘s way of life. The therapeutic effects of the ointment Herbadermal on epithelialization and microbial flora of venous ulcers in 25 patients (10 men and 15 women) were tested over a 7-week period. The major components of the ointment are extracts of garlic, St. John’s wort, and calendula. Material and Methods: The patients were over 18 years of age, with ulceration of the lower leg no longer than 2 months or recurrent ulceration during the last 6 months. The involved patients did not use any other phytomedicines or supportive therapies. Parameters were evaluated before the treatment and every 2 weeks during the period of 7 weeks. The total treatment response was evaluated on the basis of epithelialization, granulation, fibrin deposits, exudation, and edema. Results: The percentage of epithelialization was 99.1% after 7 weeks, without significant effects on the microbial flora. Conclusion: This combination of extracts can be recommended as topical treatment for wound healing because of its epithelizing, anti-erythematous, and anti-edematous properties.

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“…Studies have established that allicin is also an important anti-bacterial compound in garlic [46], and allicin was found to be crucial for inhibition of the bacterium H. pylori in in vitro experiments [47]. The relative instability of allicin to heat suggests that consuming raw garlic would be optimal for it to be effective as an antibacterial.…”

Section: Garlicmentioning

confidence: 99%