Antimicrobial garlic-derived diallyl polysulfanes: Interactions with biological thiols in Bacillus subtilis.

Affiliation

School of Pharmacy, University of East Anglia, Norwich Research Park, Norwich NR4 7TJ, UK. Electronic address: [Email]

Abstract

Diallylpolysulfanes are the key constituents of garlic oils, known to exhibit broad spectrum anticancer and antimicrobial activity. Studies in vitro, and in mammalian cells, have shown they react, via thiol-polysulfane exchange, with their major low molecular weight thiol, glutathione. However, there are no detailed reports of diallylpolysulfane effects on other common thiol metabolites (cysteine and coenzyme A) or major thiol cofactors (e.g. bacillithiol) that many Gram positive bacteria produce instead of glutathione.

Keywords

Bacillithiol,Diallylpolysulfane,Diallylpolysulfide,Garlic oil,Thiol redox,

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