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...

Descripción completa

Detalles Bibliográficos
Autores principales: Müller, Alexandra, Eller, Jakob, Albrecht, Frank, Prochnow, Pascal, Kuhlmann, Katja, Bandow, Julia Elisabeth, Slusarenko, Alan John, Leichert, Lars Ingo Ole
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Biochemistry and Molecular Biology 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4882420/
https://www.ncbi.nlm.nih.gov/pubmed/27008862
http://dx.doi.org/10.1074/jbc.M115.702308

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4882420/
https://www.ncbi.nlm.nih.gov/pubmed/27008862
http://dx.doi.org/10.1074/jbc.M115.702308

Ejemplares similares