title: In vitro mechanism of inhibition of bacterial cell growth by allicin.
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.
authors: Department of Biology, Tufts University, Medford, Massachusetts 02155.
authors: R S
authors: RS
authors: Feldberg
authors: S C
authors: SC
authors: Chang
authors: A N
authors: AN
authors: Kotik
authors: M
authors: M
authors: Nadler
authors: Z
authors: Z
authors: Neuwirth
authors: D C
authors: DC
authors: Sundstrom
authors: N H
authors: NH
authors: Thompson
mesh_terms: D001426:Bacterial Proteins / Q000096:biosynthesis; D004269:DNA, Bacterial / Q000096:biosynthesis; D004220:Disulfides; D004305:Dose-Response Relationship, Drug; D012329:RNA, Bacterial / Q000096:biosynthesis; D012486:Salmonella typhimurium / Q000187:drug effects* / Q000378:metabolism; D013441:Sulfinic Acids / Q000138:chemical synthesis / Q000493:pharmacokinetics; D013696:Temperature; D013997:Time Factors
chemical_list: D001426:Bacterial Proteins; D004269:DNA, Bacterial; D004220:Disulfides; D012329:RNA, Bacterial; D013441:Sulfinic Acids; C006452:allicin