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Antimicrobial activity of the thiosulfinates isolated from oil-macerated garlic extract
Authors:Yoshida H  Katsuzaki H  Ohta R  Ishikawa K  Fukuda H  Fujino T  Suzuki A
Institution:Biodevelopment Division, Nagoya Seiraku Co. Ltd., Aichi, Japan.
Abstract:Three thiosulfinates were isolated from oil-macerated garlic extract, and their structures were identified as 2-propene-1-sulfinothioic acid S-(Z,E)-1-propenyl ester AllS(O)SPn-(Z,E)], 2-propenesulfinothioic acid S-methyl ester AllS(O)SMe], and methanesulfinothioic acid S-(Z,E)-1-propenyl ester MeS(O)SPn-(Z,E)]. This is the first report of isolating these thiosulfinates from oil-macerated garlic extract. Antimicrobial activities of AllS(O)SPn-(Z,E) and AllS(O)SMe against Gram-positive and negative bacteria and yeasts were compared with 2-propene-1-sulfinothioic acid S-2-propenyl ester AllS(O)SAll, allicin] which is well-known as the major thiosulfinate in garlic. Antimicrobial activity of AllS(O)SMe and AllS(O)SPn-(Z,E) were comparable and inferior to that of allicin, respectively. This result suggested that the antimicrobial activity of 2-propene sulfinothioic acid S-alk(en)yl esters were affected by alk(en)yl groups. The order for antimicrobial activity was: allyl > or = methyl > propenyl.
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