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. 1988 Dec;32(12):1763–1768. doi: 10.1128/aac.32.12.1763

In vitro mechanism of inhibition of bacterial cell growth by allicin.

R S Feldberg 1, S C Chang 1, A N Kotik 1, M Nadler 1, Z Neuwirth 1, D C Sundstrom 1, N H Thompson 1
PMCID: PMC176014  PMID: 2469386

Abstract

Diallyl thiosulfinate (allicin) is the agent found in garlic which is responsible for the antibacterial and antifungal activity of extracts of this plant. The effect of bacteriostatic concentrations of allicin (0.2 to 0.5 mM) on the growth of Salmonella typhimurium revealed a pattern of inhibition characterized by: (i) a lag of approximately 15 min between addition of allicin and onset of inhibition, (ii) a transitory inhibition phase whose duration was proportional to allicin concentration and inversely proportional to culture density, (iii) a resumed growth phase which showed a lower rate of growth than in uninhibited controls, and (iv) an entry into stationary phase at a lower culture density. Whereas DNA and protein syntheses showed a delayed and partial inhibition by allicin, inhibition of RNA synthesis was immediate and total, suggesting that this is the primary target of allicin action.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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