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Cilia G, Fratini F, Tafi E, Turchi B, Mancini S, Sagona S, Nanetti A, Cerri D, Felicioli A. Microbial Profile of the Ventriculum of Honey Bee ( Apis mellifera ligustica Spinola, 1806) Fed with Veterinary Drugs, Dietary Supplements and Non-Protein Amino Acids. Vet Sci 2020; 7:E76. [PMID: 32517254 PMCID: PMC7357006 DOI: 10.3390/vetsci7020076] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Accepted: 06/03/2020] [Indexed: 11/17/2022] Open
Abstract
The effects of veterinary drugs, dietary supplements and non-protein amino acids on the European honey bee (Apis mellifera ligustica Spinola, 1806) ventriculum microbial profile were investigated. Total viable aerobic bacteria, Enterobacteriaceae, staphylococci, Escherichia coli, lactic acid bacteria, Pseudomonas spp., aerobic bacterial endospores and Enterococcus spp. were determined using a culture-based method. Two veterinary drugs (Varromed® and Api-Bioxal®), two commercial dietary supplements (ApiHerb® and ApiGo®) and two non-protein amino acids (GABA and beta-alanine) were administered for one week to honey bee foragers reared in laboratory cages. After one week, E. coli and Staphylococcus spp. were significantly affected by the veterinary drugs (p < 0.001). Furthermore, dietary supplements and non-protein amino acids induced significant changes in Staphylococcus spp., E. coli and Pseudomonas spp. (p < 0.001). In conclusion, the results of this investigation showed that the administration of the veterinary drugs, dietary supplements and non-protein amino acids tested, affected the ventriculum microbiological profile of Apis mellifera ligustica.GABA; beta-alanine; oxalic acid; diet effect; microbiota.
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Affiliation(s)
- Giovanni Cilia
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (F.F.); (E.T.); (B.T.); (S.M.); (S.S.); (D.C.); (A.F.)
| | - Filippo Fratini
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (F.F.); (E.T.); (B.T.); (S.M.); (S.S.); (D.C.); (A.F.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Elena Tafi
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (F.F.); (E.T.); (B.T.); (S.M.); (S.S.); (D.C.); (A.F.)
- Department of Science, University of Basilicata, via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Barbara Turchi
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (F.F.); (E.T.); (B.T.); (S.M.); (S.S.); (D.C.); (A.F.)
| | - Simone Mancini
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (F.F.); (E.T.); (B.T.); (S.M.); (S.S.); (D.C.); (A.F.)
| | - Simona Sagona
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (F.F.); (E.T.); (B.T.); (S.M.); (S.S.); (D.C.); (A.F.)
- Department of Pharmacy, University of Pisa, via Bonanno 6, 56126 Pisa, Italy
| | - Antonio Nanetti
- CREA Research Centre for Agriculture and Environment, Via di Saliceto 80, 40128 Bologna, Italy;
| | - Domenico Cerri
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (F.F.); (E.T.); (B.T.); (S.M.); (S.S.); (D.C.); (A.F.)
| | - Antonio Felicioli
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy; (F.F.); (E.T.); (B.T.); (S.M.); (S.S.); (D.C.); (A.F.)
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Choo S, Chin VK, Wong EH, Madhavan P, Tay ST, Yong PVC, Chong PP. Review: antimicrobial properties of allicin used alone or in combination with other medications. Folia Microbiol (Praha) 2020; 65:451-465. [DOI: 10.1007/s12223-020-00786-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Accepted: 03/10/2020] [Indexed: 12/11/2022]
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Quinto EJ, Caro I, Villalobos-Delgado LH, Mateo J, De-Mateo-Silleras B, Redondo-Del-Río MP. Food Safety through Natural Antimicrobials. Antibiotics (Basel) 2019; 8:E208. [PMID: 31683578 PMCID: PMC6963522 DOI: 10.3390/antibiotics8040208] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/17/2019] [Accepted: 10/24/2019] [Indexed: 02/07/2023] Open
Abstract
Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers' concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended.
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Affiliation(s)
- Emiliano J Quinto
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - Luz H Villalobos-Delgado
- Institute of Agroindustry, Technological University of the Mixteca, Huajuapan de León, Oaxaca 69000, Mexico.
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain.
| | - Beatriz De-Mateo-Silleras
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
| | - María P Redondo-Del-Río
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain.
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Xu Z, Zhang H, Yu H, Dai Q, Xiong J, Sheng H, Qiu J, Jiang L, Peng J, He X, Xin R, Li D, Zhang K. Allicin inhibits Pseudomonas aeruginosa virulence by suppressing the rhl and pqs quorum-sensing systems. Can J Microbiol 2019; 65:563-574. [PMID: 31009577 DOI: 10.1139/cjm-2019-0055] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Pseudomonas aeruginosa is a virulent bacterium that secretes a variety of virulence factors that aid in establishing infections in individuals. Allicin, derived from garlic, has been shown to inhibit virulence factor production and biofilm formation in P. aeruginosa. However, the mechanisms underlying the allicin-mediated regulation of P. aeruginosa virulence remain unclear. In this study, we investigated the possible mechanisms underlying allicin-mediated virulence regulation in P. aeruginosa. The results showed that allicin attenuates the production of P. aeruginosa virulence-associated factors, such as elastase, pyocyanin, pyoverdine, and rhamnolipids, by inhibiting the rhl and pqs quorum-sensing systems. Further analysis revealed that the rhl and pqs systems play different roles during the allicin-mediated regulation process. Taken together, these results support the potential use of allicin as a therapeutic agent in controlling P. aeruginosa infection and associated mechanisms.
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Affiliation(s)
- Zhimin Xu
- Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China.,Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China
| | - Hong Zhang
- Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China.,Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China
| | - Hua Yu
- Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China.,Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China
| | - Qian Dai
- Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China.,Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China
| | - Junzhi Xiong
- Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China.,Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China
| | - Halei Sheng
- Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China.,Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China
| | - Jing Qiu
- Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China.,Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China
| | - Lu Jiang
- Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China.,Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China
| | - Jin Peng
- Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China.,Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China
| | - Xiaomei He
- Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China.,Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China
| | - Rong Xin
- Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China.,Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China
| | - Defeng Li
- Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China.,Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China
| | - Kebin Zhang
- Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China.,Central Laboratory, Xinqiao Hospital, Army Medical University, Chongqing, China
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D’Souza SP, Chavannavar SV, Kanchanashri B, Niveditha SB. Pharmaceutical Perspectives of Spices and Condiments as Alternative Antimicrobial Remedy. J Evid Based Complementary Altern Med 2017; 22:1002-1010. [PMID: 28449595 PMCID: PMC5871277 DOI: 10.1177/2156587217703214] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2016] [Accepted: 03/04/2017] [Indexed: 12/14/2022] Open
Abstract
Medicinal values of spices and condiments are being revived by biologists through in vitro and in vivo trials providing evidence for its antimicrobial activities. The essential oils and extracts of spices like black pepper, cloves, cinnamon, and nutmeg contain active compounds like piperine, eugenol, cinnamaldehyde, and lignans. Similarly, condiments like coriander, black cumin, turmeric, garlic, and ginger are recognized for constituents like linalool, thymoquinones, curcumin, allicin, and geranial respectively. These act as natural preventive components of several diseases and represent as antioxidants in body cells. Scientists have to investigate the biochemical nature, mode of action, and minimum concentration of administrating active ingredients effectively. This review reports findings of recent research carried out across South Asia and Middle East countries where spices and condiments form chief flavoring components of traditional foods. It narrates the history, myths, and facts people believe in these regions. There may not be scientific explanation but has evidence of cure for centuries.
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Affiliation(s)
| | | | - B. Kanchanashri
- University of Agricultural Sciences, Bangalore, Karnataka, India
| | - S. B. Niveditha
- University of Agricultural Sciences, Bangalore, Karnataka, India
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7
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Casella S, Leonardi M, Melai B, Fratini F, Pistelli L. The role of diallyl sulfides and dipropyl sulfides in the in vitro antimicrobial activity of the essential oil of garlic, Allium sativum L., and leek, Allium porrum L. Phytother Res 2012; 27:380-3. [PMID: 22610968 DOI: 10.1002/ptr.4725] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2011] [Revised: 04/10/2012] [Accepted: 04/12/2012] [Indexed: 12/11/2022]
Abstract
The in vitro antibacterial activity of essential oils (EOs) obtained from fresh bulbs of garlic, Allium sativum L., and leek, Allium porrum L. ( Alliaceae), was studied. A. sativum (garlic) EO showed a good antimicrobial activity against Staphylococcus aureus (inhibition zone 14.8 mm), Pseudomonas aeruginosa (inhibition zone 21.1 mm), and Escherichia coli (inhibition zone 11.0 mm), whereas the EO of A. porrum (leek) had no antimicrobial activity. The main constituents of the garlic EO were diallyl monosulfide, diallyl disulfide (DADS), diallyl trisulfide, and diallyl tetrasulfide. The EO of A. porrum was characterized by the presence of dipropyl disulfide (DPDS), dipropyl trisulfide, and dipropyl tetrasulfide. The antimicrobial activities of the DADS and DPDS were also studied. The results obtained suggest that the presence of the allyl group is fundamental for the antimicrobial activity of these sulfide derivatives when they are present in Allium or in other species (DADS inhibition zone on S. aureus 15.9 mm, P. aeruginosa 21.9 mm, E. coli 11.4 mm).
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Affiliation(s)
- Sergio Casella
- Dipartimento di Chimica Farmaceutica, University of Pisa, Via Bonanno 33, 56126, Pisa, Italy.
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Chronic Sinusitis. Integr Med (Encinitas) 2012. [DOI: 10.1016/b978-1-4377-1793-8.00015-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Leng BF, Qiu JZ, Dai XH, Dong J, Wang JF, Luo MJ, Li HE, Niu XD, Zhang Y, Ai YX, Deng XM. Allicin reduces the production of α-toxin by Staphylococcus aureus. MOLECULES (BASEL, SWITZERLAND) 2011; 16:7958-68. [PMID: 21921868 PMCID: PMC6264299 DOI: 10.3390/molecules16097958] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2011] [Revised: 09/01/2011] [Accepted: 09/07/2011] [Indexed: 01/07/2023]
Abstract
Staphylococcus aureus causes a broad range of life-threatening diseases in humans. The pathogenicity of this micro-organism is largely dependent upon its virulence factors. One of the most extensively studied virulence factors is the extracellular protein α-toxin. In this study, we show that allicin, an organosulfur compound, was active against S. aureus with MICs ranged from 32 to 64 μg/mL. Haemolysis, Western blot and real-time RT-PCR assays were used to evaluate the effects of allicin on S. aureus α-toxin production and on the levels of gene expression, respectively. The results of our study indicated that sub-inhibitory concentrations of allicin decreased the production of α-toxin in both methicillin-sensitive S. aureus (MSSA) and methicillin-resistant S. aureus (MRSA) in a dose-dependent manner. Furthermore, the transcriptional levels of agr (accessory gene regulator) in S. aureus were inhibited by allicin. Therefore, allicin may be useful in the treatment of α-toxin-producing S. aureus infections.
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Affiliation(s)
- Bing-Feng Leng
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Animal Science and Veterinary Medicine, Jilin University, Changchun 130062, China; (B.-F.L.); (J.-Z.Q.); (X.-H.D.); (J.D.); (J.-F.W.); (M.-J.L.); (H.-E.L.); (Y.Z.)
| | - Jia-Zhang Qiu
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Animal Science and Veterinary Medicine, Jilin University, Changchun 130062, China; (B.-F.L.); (J.-Z.Q.); (X.-H.D.); (J.D.); (J.-F.W.); (M.-J.L.); (H.-E.L.); (Y.Z.)
| | - Xiao-Han Dai
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Animal Science and Veterinary Medicine, Jilin University, Changchun 130062, China; (B.-F.L.); (J.-Z.Q.); (X.-H.D.); (J.D.); (J.-F.W.); (M.-J.L.); (H.-E.L.); (Y.Z.)
| | - Jing Dong
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Animal Science and Veterinary Medicine, Jilin University, Changchun 130062, China; (B.-F.L.); (J.-Z.Q.); (X.-H.D.); (J.D.); (J.-F.W.); (M.-J.L.); (H.-E.L.); (Y.Z.)
| | - Jian-Feng Wang
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Animal Science and Veterinary Medicine, Jilin University, Changchun 130062, China; (B.-F.L.); (J.-Z.Q.); (X.-H.D.); (J.D.); (J.-F.W.); (M.-J.L.); (H.-E.L.); (Y.Z.)
| | - Ming-Jing Luo
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Animal Science and Veterinary Medicine, Jilin University, Changchun 130062, China; (B.-F.L.); (J.-Z.Q.); (X.-H.D.); (J.D.); (J.-F.W.); (M.-J.L.); (H.-E.L.); (Y.Z.)
| | - Hong-En Li
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Animal Science and Veterinary Medicine, Jilin University, Changchun 130062, China; (B.-F.L.); (J.-Z.Q.); (X.-H.D.); (J.D.); (J.-F.W.); (M.-J.L.); (H.-E.L.); (Y.Z.)
| | - Xiao-Di Niu
- College of Quartermaster Technology, Jilin University, Changchun 130062, China;
| | - Yu Zhang
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Animal Science and Veterinary Medicine, Jilin University, Changchun 130062, China; (B.-F.L.); (J.-Z.Q.); (X.-H.D.); (J.D.); (J.-F.W.); (M.-J.L.); (H.-E.L.); (Y.Z.)
| | - Yong-Xing Ai
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Animal Science and Veterinary Medicine, Jilin University, Changchun 130062, China; (B.-F.L.); (J.-Z.Q.); (X.-H.D.); (J.D.); (J.-F.W.); (M.-J.L.); (H.-E.L.); (Y.Z.)
- Authors to whom correspondence should be addressed; (X.-M.D.); (Y.-X.A.); Tel.: +86-431-87836161; Fax: +86-431-87836160
| | - Xu-Ming Deng
- Key Laboratory of Zoonosis, Ministry of Education, Institute of Zoonosis, College of Animal Science and Veterinary Medicine, Jilin University, Changchun 130062, China; (B.-F.L.); (J.-Z.Q.); (X.-H.D.); (J.D.); (J.-F.W.); (M.-J.L.); (H.-E.L.); (Y.Z.)
- Authors to whom correspondence should be addressed; (X.-M.D.); (Y.-X.A.); Tel.: +86-431-87836161; Fax: +86-431-87836160
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Turos E, Revell KD, Ramaraju P, Gergeres DA, Greenhalgh K, Young A, Sathyanarayan N, Dickey S, Lim D, Alhamadsheh MM, Reynolds K. Unsymmetric aryl-alkyl disulfide growth inhibitors of methicillin-resistant Staphylococcus aureus and Bacillus anthracis. Bioorg Med Chem 2008; 16:6501-8. [PMID: 18524602 PMCID: PMC2526022 DOI: 10.1016/j.bmc.2008.05.032] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2008] [Revised: 05/08/2008] [Accepted: 05/14/2008] [Indexed: 11/29/2022]
Abstract
This study describes the antibacterial properties of synthetically produced mixed aryl-alkyl disulfide compounds as a means to control the growth of Staphylococcus aureus and Bacillus anthracis. Some of these compounds exerted strong in vitro bioactivity. Our results indicate that among the 12 different aryl substituents examined, nitrophenyl derivatives provide the strongest antibiotic activities. This may be the result of electronic activation of the arylthio moiety as a leaving group for nucleophilic attack on the disulfide bond. Small alkyl residues on the other sulfur provide the best activity as well, which for different bacteria appears to be somewhat dependent on the nature of the alkyl moiety. The mechanism of action of these lipophilic disulfides is likely similar to that of previously reported N-thiolated beta-lactams, which have been shown to produce alkyl-CoA disulfides through a thiol-disulfide exchange within the cytoplasm, ultimately inhibiting type II fatty acid synthesis. However, the mixed alkyl-CoA disulfides themselves show no antibacterial activity, presumably due to the inability of the highly polar compounds to cross the bacterial cell membrane. These structurally simple disulfides have been found to inhibit beta-ketoacyl-acyl carrier protein synthase III, or FabH, a key enzyme in type II fatty acid biosynthesis, and thus may serve as new leads to the development of effective antibacterials for MRSA and anthrax infections.
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Affiliation(s)
- Edward Turos
- Center for Molecular Diversity in Drug Design, Discovery, and Delivery, Department of Chemistry, 4202 East Fowler Avenue, CHE 205, University of South Florida, Tampa, FL 33620, USA.
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11
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Shokouhi S F, Saifzadeh S, Tajik H, Hobbi S. The Efficacy of Aqueous Extract of Iranian Garlic on the Healing of Burn Wound: A Clinical and Microbiological Study. ACTA ACUST UNITED AC 2008. [DOI: 10.3923/ajava.2008.162.168] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Rafatullah S, Al-Sheikh A, Alqsoumi S, Al-Yahya M, El-Tahir K, Galal A. Protective Effect of Fresh Radish Juice (Raphanus sativus L.) Against Carbon Tetrachloride-Induced Hepatotoxicity. INT J PHARMACOL 2008. [DOI: 10.3923/ijp.2008.130.134] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Groppo FC, Ramacciato JC, Motta RHL, Ferraresi PM, Sartoratto A. Antimicrobial activity of garlic against oral streptococci. Int J Dent Hyg 2007; 5:109-15. [PMID: 17461963 DOI: 10.1111/j.1601-5037.2007.00230.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The antimicrobial activity of two garlic clones' (1: purple and 2: white) crude extracts against oral microbiota was evaluated in vitro (study 1) and in vivo (study 2). Study 1 consisted of the evaluation of minimum inhibitory (MIC) and bactericidal (MBC) concentrations against nine streptococci strains. In study 2, a 2.5% garlic (clone 2) solution was used as a mouthwash in a 5-week study by 30 subjects. Blood agar and Mitis Salivarius Bacitracin agar were inoculated with subjects' saliva to quantify oral microorganisms and mutans streptococci. Study 1 showed MIC ranging from 0.5 to 32.0 mg ml(-1) for clone 2 and from 8 to 64.0 mg ml(-1) for clone 1. MBC ranged from 1.0 to 128.0 mg ml(-1) and from 8.0 to 128.0 mg ml(-1) regarding clones 2 and 1 respectively. Study 2 showed that 2.5% garlic mouthwash solution had good antimicrobial activity against mutans streptococci and oral microorganisms. Maintenance of reduced salivary levels of streptococci was observed after 2 weeks at the end of mouthwash use. Unpleasant taste (100%), halitosis (90%) and nausea (30%) were reported by subjects after the end of the study. It was concluded that the garlic clones have antimicrobial properties in vitro against streptococci and anticariogenic properties against oral microorganism in spite of its adverse effects.
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Affiliation(s)
- F C Groppo
- Department of Physiological Sciences - Piracicaba Dental School, University of Campinas, Piracicaba, São Paulo, Brazil
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Revell KD, Heldreth B, Long TE, Jang S, Turos E. N-thiolated beta-lactams: Studies on the mode of action and identification of a primary cellular target in Staphylococcus aureus. Bioorg Med Chem 2007; 15:2453-67. [PMID: 17258460 PMCID: PMC1850389 DOI: 10.1016/j.bmc.2006.12.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2006] [Accepted: 12/05/2006] [Indexed: 10/23/2022]
Abstract
This study focuses on the mechanism of action of N-alkylthio beta-lactams, a new family of antibacterial compounds that show promising activity against Staphylococcus and Bacillus microbes. Previous investigations have determined that these compounds are highly selective towards these bacteria, and possess completely unprecedented structure-activity profiles for a beta-lactam antibiotic. Unlike penicillin, which inhibits cell wall crosslinking proteins and affords a broad spectrum of bacteriocidal activity, these N-thiolated lactams are bacteriostatic in their behavior and act through a different mechanistic mode. Our current findings indicate that the compounds react rapidly within the bacterial cell with coenzyme A (CoA) through in vivo transfer of the N-thio group to produce an alkyl-CoA mixed disulfide species, which then interferes with fatty acid biosynthesis. Our studies on coenzyme A disulfide reductase show that the CoA thiol-redox buffer is not perturbed by these compounds; however, the lactams appear to act as prodrugs. The experimental evidence that these beta-lactams inhibit fatty acid biosynthesis in bacteria, and the elucidation of coenzyme A as a primary cellular target, offers opportunities for the discovery of other small organic compounds that can be developed as therapeutics for MRSA and anthrax infections.
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Affiliation(s)
- Kevin D Revell
- Department of Chemistry, 4202 East Fowler Avenue, CHE 207, University of South Florida, Tampa, FL 33620, USA
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15
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Aydin A, Bostan K, Erkan ME, Bingöl B. The Antimicrobial Effects of Chopped Garlic in Ground Beef and Raw Meatball (Çiğ Köfte). J Med Food 2007; 10:203-7. [PMID: 17472489 DOI: 10.1089/jmf.2005.066] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This study was carried out to investigate the antimicrobial effects of chopped garlic in ground beef and raw meatball (çig köfte), which is a traditional food product eaten raw. Fresh minced ground beef and raw meatball batter prepared with traditional methods were separated into groups. Chopped and crushed garlic was added to each batch in order to reach various concentrations from 0% to 10%. The ground beef samples were stored at refrigerator and ambient temperatures. The raw meatball samples were only stored at room temperature. All samples were analyzed in order to determine the microbial counts at the 2(nd), 6(th), 12(th), and 24(th) hours of storage. Garlic addition decreased the microbial growth in some ground beef samples kept either at room temperature or in the refrigerator. However, microbial growth increased in some ground beef samples kept in similar conditions. The difference was found in samples kept in the refrigerator for 24 hours in terms of total aerobic mesophilic bacteria and coliform bacteria when garlic used at 10%. The effects of garlic on the microbial growth of both coliforms and Staphylococcus/Micrococcus in the samples kept at room temperature were increased. The yeast and mold counts in ground beef samples kept in any condition were not affected by garlic addition. However, the addition of garlic to the raw meatball mix decreased the microbial count, in terms of total aerobic mesophilic bacteria and yeast and mold counts, when the garlic was added at 5% or 10% (P < .05). The addition of 10% garlic to raw meatball caused a permanent decrease in yeast and mold count, unlike in ground beef. The results of this study indicate that the chopped garlic has a slowing-down effect on microbiological growth in ground meat depending on the garlic concentration, but this effect was not at an expected level even at the highest concentration, because potential antimicrobial agents in chopped garlic were probably insufficiently extracted.
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Affiliation(s)
- Ali Aydin
- Department of Food Hygiene and Technology, Istanbul University Faculty of Veterinary Medicine, Istanbul, Turkey.
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BAYANI MM, AZANZA MPV. Inhibition of Staphylococcus aureus by Garlic and NaCl in Broth Systems. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2005. [DOI: 10.3136/fstr.11.214] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Smith-Palmer A, Stewart J, Fyfe L. Influence of subinhibitory concentrations of plant essential oils on the production of enterotoxins A and B and alpha-toxin by Staphylococcus aureus. J Med Microbiol 2004; 53:1023-1027. [PMID: 15358826 DOI: 10.1099/jmm.0.45567-0] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The data presented show the ability of subinhibitory concentrations of plant essential oils to influence the production of enterotoxins A and B and alpha-toxin by Staphylococcus aureus. Subinhibitory concentrations of the oils of bay, clove, cinnamon, nutmeg and thyme had no significant effect on the overall quantity of extracellular protein produced. Haemolysis due to alpha-toxin was significantly reduced after culture with all five plant essential oils. This reduction was greatest with the oils of bay, cinnamon and clove. These three oils also significantly decreased the production of enterotoxin A; the oils of clove and cinnamon also significantly decreased the production of enterotoxin B.
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Affiliation(s)
- A Smith-Palmer
- Department of Dietetics, Nutrition and Biological Sciences, Queen Margaret University College, Clerwood Terrace, Edinburgh EH12 8TS, UK 2Medical Microbiology, University of Edinburgh Medical School, Teviot Place, Edinburgh EH8 9AC, UK
| | - J Stewart
- Department of Dietetics, Nutrition and Biological Sciences, Queen Margaret University College, Clerwood Terrace, Edinburgh EH12 8TS, UK 2Medical Microbiology, University of Edinburgh Medical School, Teviot Place, Edinburgh EH8 9AC, UK
| | - L Fyfe
- Department of Dietetics, Nutrition and Biological Sciences, Queen Margaret University College, Clerwood Terrace, Edinburgh EH12 8TS, UK 2Medical Microbiology, University of Edinburgh Medical School, Teviot Place, Edinburgh EH8 9AC, UK
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Abstract
OBJECTIVE We evaluated the antibacterial activities of various fruit and vegetable extracts on common potential pathogens including antibiotic-resistant strains. METHODS Standardized bacterial inocula were added to serial dilutions of sterile vegetable and fruit extracts in broth, with final bacterial concentrations of 10(4-5) cells/mL. After overnight incubation at 35 degrees C, antibacterial activity was measured by minimum inhibitory and minimum bactericidal dilutions (for raw juices) or concentrations (for tea). RESULTS Among the vegetable and fruit extracts tested, all green vegetables showed no antibacterial activity on Staphylococcus epidermidis and Klebsiella pneumoniae. All purple and red vegetable and fruit juices had antibacterial activities in dilutions ranging from 1:2 to 1:16. Garlic juice had significant activity, with bactericidal action in dilutions ranging up to 1:128 of the original juice. Tea also had significant activity, with bactericidal action in concentrations ranging up to 1.6 mg/mL, against a spectrum of pathogens including resistant strains such as methicillin- and ciprofloxacin-resistant staphylococci, vancomycin-resistant enterococci, and ciprofloxacin-resistant Pseudomonas aeruginosa. CONCLUSIONS Tea and garlic have the potential for exploration of broader applications as antibacterial agents.
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Affiliation(s)
- Yee-Lean Lee
- University of California Irvine Medical Center, Orange, California, USA
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Groppo FC, Ramacciato JC, Simões RP, Flório FM, Sartoratto A. Antimicrobial activity of garlic, tea tree oil, and chlorhexidine against oral microorganisms. Int Dent J 2002; 52:433-7. [PMID: 12553397 DOI: 10.1111/j.1875-595x.2002.tb00638.x] [Citation(s) in RCA: 76] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
Abstract
OBJECTIVE To compare the antimicrobial activity of tea tree oil, garlic, and chlorhexidine solutions against oral microorganisms. METHOD The five-week study consisted of thirty subjects. The first week was considered baseline. All subjects used a control solution (second week), and were randomly divided into the three groups (third week): G1-0.12% chlorhexidine; G2 - 2.5% garlic (Allium sativum, L.); and G3 - 0.2% tea tree oil (Melaleuca alternifolia). Dishes containing blood agar and Mitis Salivarius Bacitracin agar (MSB) were inoculated with the subjects' saliva (collected twice a week). Total microorganisms and mutans streptococci were counted in blood agar and MSB, respectively. RESULTS Chlorhexidine and garlic groups showed antimicrobial activity against mutans streptococci, but not against other oral microorganisms. The tea tree oil group showed antimicrobial activity against mutans streptococci and other oral microorganisms. Maintenance of reduced levels of microorganisms was observed only for garlic and tea tree oil during the two consecutive weeks (fourth and fifth). Unpleasant taste (chlorhexidine 40%, tea tree oil 30%, garlic 100%), burning sensation (chlorhexidine 40%, tea tree oil 60%, garlic 100%), bad breath (chlorhexidine 40%, tea tree oil 20%, garlic 90%), and nausea (chlorhexidine 0%, tea tree oil 10%, garlic 30%) were reported. CONCLUSION Garlic and tea tree oil might be an alternative to chlorhexidine.
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Affiliation(s)
- F C Groppo
- Piracicaba Dental School - UNICAMP, Av. Limeira 901, Bairro Areiao, Piracicaba, Sao Paulo, Brazil CEP 13 414 - 900.
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Choudhury A, Guha A, Yadav A, Unni BG, Roy MK. Causal organism of flacherie in the silkworm Antheraea assama Ww: isolation, characterization and its inhibition by garlic extract. Phytother Res 2002; 16 Suppl 1:S89-90. [PMID: 11933151 DOI: 10.1002/ptr.810] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Of the different bacterial strains isolated from diseased muga silkworms, the strain named as AC-3 was found to be most pathogenic to the silkworm. Different antibiotics and plant extracts were tested for their effectiveness in inhibiting the growth of AC-3. Fresh Allium sativum (garlic extract) was most effective against the strain. The stability and MIC of the garlic extract has also been studied. We report for the first time the effectiveness of garlic extract in controlling the bacterium causing disease in the muga silkworm.
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Affiliation(s)
- Arundhati Choudhury
- Biochemistry Division, Regional Research Laboratory, Jorhat 785006, Assam, India
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Abstract
Allicin, one of the active principles of freshly crushed garlic homogenates, has a variety of antimicrobial activities. Allicin in its pure form was found to exhibit i) antibacterial activity against a wide range of Gram-negative and Gram-positive bacteria, including multidrug-resistant enterotoxicogenic strains of Escherichia coli; ii) antifungal activity, particularly against Candida albicans; iii) antiparasitic activity, including some major human intestinal protozoan parasites such as Entamoeba histolytica and Giardia lamblia; and iv) antiviral activity. The main antimicrobial effect of allicin is due to its chemical reaction with thiol groups of various enzymes, e.g. alcohol dehydrogenase, thioredoxin reductase, and RNA polymerase, which can affect essential metabolism of cysteine proteinase activity involved in the virulence of E. histolytica.
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Affiliation(s)
- S Ankri
- Department of Biological Chemistry, Weizmann Institute of Science, Rehovot 76100, Israel
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Cellini L, Di Campli E, Masulli M, Di Bartolomeo S, Allocati N. Inhibition of Helicobacter pylori by garlic extract (Allium sativum). FEMS IMMUNOLOGY AND MEDICAL MICROBIOLOGY 1996; 13:273-7. [PMID: 8739190 DOI: 10.1111/j.1574-695x.1996.tb00251.x] [Citation(s) in RCA: 148] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The antibacterial effect of aqueous garlic extract (AGE) was investigated against Helicobacter pylori. Sixteen clinical isolates and three reference strains of H. pylori were studied. Two different varieties of garlic were used. The concentration of AGE required to inhibit the bacterial growth was between 2-5 mg ml-1. The concentration, for both AGE types, to inhibit 90% (MIC90) of isolates was 5 mg ml-1. The minimum bactericidal concentration (MBC) was usually equal to, or two-fold higher than, minimum inhibitory concentration (MIC). Heat treatment of extracts reduced the inhibitory or bactericidal activity against H. pylori; the boiled garlic extract showed a loss of efficacy from two- to four-fold the values of MIC and the MBC obtained with fresh AGE. The antibacterial activity of garlic was also studied after combination with a proton pump-inhibitor (omeprazole) in a ratio of 250:1. A synergistic effect was found in 47% of strains studied; an antagonistic effect was not observed.
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Affiliation(s)
- L Cellini
- Instituto di Medicina Sperimentale, Facoltà di Medicina e Chirurgia, Università G.D'Annunzio, Chieti, Italy.
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