S-allylmercapto modification

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Ruhr-Universität Bochum Institute for Biochemistry and Pathobiochemistry Microbial Biochemistry Universitätsstrasse 150 44780 Bochum, Germany (1)
Ruhr-Universität Bochum Institute of Biochemistry and Pathobiochemistry Microbial Biochemistry Universitätsstrasse 150 44780 Bochum, Germany (1)

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Effects of the antibacterial compund Allicin from garlic on Escherichia coli

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. Here, we show that upon exposure to allicin, growth of Escherichia coli is strongly inhibited. Growth inhibition...

ORGANISM(S): Escherichia coli

2016-05-02 | PXD003063 | Pride

Allicin Induces Thiol Stress in Bacteria through S-Allylmercapto Modification of Protein Cysteines.

Not available

S-EPMC4882420 | biostudies-literature