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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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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

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