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Allicin Induces Thiol Stress in Bacteria through S-Allylmercapto Modification of Protein Cysteines
Allicin (diallyl thiosulfinate) from garlic is a highly potent natural antimicrobial substance. It inhibits growth of a variety of microorganisms, among them antibiotic-resistant strains. However, the precise mode of action of allicin is unknown. Here, we show that growth inhibition of Escherichia c...
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| Pubblicato in: | J Biol Chem |
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| Autori principali: | , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Biochemistry and Molecular Biology
2016
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4882420/ https://ncbi.nlm.nih.gov/pubmed/27008862 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1074/jbc.M115.702308 |
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