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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Bibliographische Detailangaben
Veröffentlicht in:J Biol Chem
Hauptverfasser: Müller, Alexandra, Eller, Jakob, Albrecht, Frank, Prochnow, Pascal, Kuhlmann, Katja, Bandow, Julia Elisabeth, Slusarenko, Alan John, Leichert, Lars Ingo Ole
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Biochemistry and Molecular Biology 2016
Schlagworte:
Microbiology
Online Zugang: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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