Journal
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Volume 66, Issue 5, Pages 2269-2273Publisher
AMER SOC MICROBIOLOGY
DOI: 10.1128/AEM.66.5.2269-2273.2000
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Chronic Helicobacter pylori disease is reduced,vith Allium vegetable intake. This study was designed to assess the in vivo anti-H. pylori potential of a variety of garlic substances. The garlic materials all showed substantial but widely differing anti-H. pylori effects against all strains and isolates tested. The MICs (range, 8 to 32 mu g/ml) and minimum bactericidal concentrations (MBCs) (range, 16 to 32 mu g/ml) of undiluted garlic oil (60) were smaller than those of garlic powder (GP) (MIC range, 250 to 500 mu g/ml; MBC range, 250 to 500 mu g/ml) but greater than the MIC of allicin (4.0 mu g/ml) (Table 2) present in GP. Allicin (MIC,6 mu g/ml; MBC, 6 mu g/ml) aas more potent than diallyl disulfide (MIC range, 100 to 200 mu g/ml; MBC range, 100 to 200 mu g/ml), its corresponding sulfide, but of a strength similar to that of diallyl tetrasulfide (MIC range, 3 to 6 mu g/ml; MBC range, 3 to 6 mu g/ml). Antimicrobial activity of the diallyl sulfides increased with the number of sulfur atoms. Time course viability studies and microscopy showed dose-dependent anti-H. pylori effects with undiluted GO, GP, allicin, and diallyl trisulfide after a lag phase of ca. 1 to 2 h. Substantial in vitro anti-H. pylori effects of pure GO and GP and their diallyl sulfur components exist, suggesting their potential for in vivo clinical use against H. pylori infections.
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