Cargando...
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...
Gardado en:
| Publicado en: | J Biol Chem |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Biochemistry and Molecular Biology
2016
|
| Assuntos: | |
| Acceso en liña: | 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 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|