期刊
CURRENT OPINION IN BIOTECHNOLOGY
卷 23, 期 2, 页码 142-147出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.copbio.2011.08.004
关键词
-
资金
- Ministry of Food, Agriculture, Forestry, and Fisheries, Republic of Korea
The antimicrobial activity of Allium species has long been recognized, with allicin, other thiosulfinates, and their transformation products having antimicrobial activity. Alliums are inhibitory against all tested microorganisms such as bacteria, fungi, viruses, and parasites. Alliums inhibit multidrug-resistant microorganisms, and often work synergistically with common antimicrobials. Allium-derived antimicrobial compounds inhibit microorganisms by reacting with the sulfhydryl (SH) groups of cellular proteins. It used to be thought that allicin reacts only with cysteine and not with non-SH amino acids, but evidence has accumulated that allicin and other thiosulfinates also react with non-SH amino acids.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据