[Effect and mechanism of garlic juice and hydrogen peroxide on the degradation of lipopolysaccharide].
OBJECTIVE
To elucidate the effect and mechanism of garlic juice and hydrogen peroxide on the degradation of lipopolysaccharide (LPS).


METHODS
Hot phenol-water method, phenol-chloroform-petroleum ether procedure, limulus lysate test, lowry's ash spetrographical examination and gas-liquid chromatography etc. were used in this study.


RESULTS
The sequence of degradation effect was 30% hydrogen peroxide (H), the most powerful, followed by garlic juice (G), 1:1 diluted G and 3% H, their effects were dose dependent and G group was time dependent. The mechanism of H on LPS degradation was fractionization of phosphoryl in position 1 from lipid A, while that of G was complex, it could bound LPS molecule and influenced its effect besides LPS hydrolysis.


CONCLUSIONS
The study may imply that the degradation position and mechanism on LPS are different and remain to be elucidated.
Li
D
D
Department of Oral Medicine, School of Stomatology, Shanghai Second Medical University, Shanghai 200011, China.
Jiao
B
B
Zhu
Y
Y
D001673:Biodegradation, Environmental; D016967:Fusobacterium nucleatum / Q000737:chemistry; D005737:Garlic / Q000737:chemistry*; D006861:Hydrogen Peroxide / Q000378:metabolism*; D008070:Lipopolysaccharides / Q000378:metabolism*; D010936:Plant Extracts / Q000378:metabolism; D016966:Porphyromonas gingivalis / Q000737:chemistry
D008070:Lipopolysaccharides; D010936:Plant Extracts; D006861:Hydrogen Peroxide