title: Allyl-thiosulfinates, the bacteriostatic compounds of garlic against Helicobacter pylori.
abstract: Allicin and allyl-methyl plus methyl-allyl thiosulfinate from acetonic garlic extracts (AGE) have been isolated by high-performance liquid chromatography. These compounds have shown inhibition of the in vitro growth of Helicobacter pylori (Hp), the bacterium responsible for serious gastric diseases such as ulcers and even gastric cancer. A chromatographic method was optimized and used to isolate these thiosulfinates. The method developed has allowed the isolation of natural thiosulfinates extracted from garlic by organic solvents and is an easy and cheap methodology that avoids complex synthesis and purification procedures. The capacity and effectiveness of isolated natural thiosulfinates have been tested, and this has enabled the identification of the main compounds responsible for the bacteriostatic activity shown by AGE origin of these kinds of organosulfur compounds along with ethanolic garlic extracts (EGE). Additionally, microbiological analyses have suggested that these compounds show a synergic effect on the inhibition of the in vitro growth of Hp. The results described here facilitate the process of obtaining garlic extracts with optimal bacteriostatic properties. The product is obtained in a way that avoids expensive purification methods and will allow the design of live tests with the aim of investigating the potential for the use of these garlic derivatives in the treatment of patients with Hp infections.
authors.affiliation: Departamento Ingeniería Química, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Avda. Camilo José Cela 10, 13004 Ciudad Real, España.
authors.forename: Pablo
authors.initials: P
authors.lastname: Cañizares
authors.forename: Ignacio
authors.initials: I
authors.lastname: Gracia
authors.forename: Luis A
authors.initials: LA
authors.lastname: Gómez
authors.forename: Carlos
authors.initials: C
authors.lastname: Martín de Argila
authors.forename: Daniel
authors.initials: D
authors.lastname: Boixeda
authors.forename: Antonio
authors.initials: A
authors.lastname: García
authors.forename: Luis
authors.initials: L
authors.lastname: de Rafael
mesh_terms: D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology; D001673:Biodegradation, Environmental; D002455:Cell Division / Q000187:drug effects; D004355:Drug Stability; D005737:Garlic / Q000737:chemistry*; D016480:Helicobacter pylori / Q000166:cytology / Q000187:drug effects*; D007700:Kinetics; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology*; D013441:Sulfinic Acids / Q000737:chemistry* / Q000145:classification / Q000302:isolation & purification / Q000494:pharmacology*; D013696:Temperature
chemical_list: D000900:Anti-Bacterial Agents; D010936:Plant Extracts; D013441:Sulfinic Acids; C100040:thiosulfinic acids