$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

마늘 황화합물의 병원성미생물 번식억제작용

Growth Inhibitory Activity of Sulfur Compounds of Garlic against Pathogenic Microorganisms

초록

마늘과 마늘의 황화합물은 여러 가지 미생물(그람양성 및 음성 세균, 곰팡이, 효모, 원생동물)의 번식을 저해하므로 마늘을 감염증치료에 쓰고자 하는 노력이 많았고 따라서 병원성 미생물에 대한 번식저해연구가 많이 수행되었다. 마늘에 의한 병원성 미생물의 번식저해작용을 연구한 대상 미생물 중에서 세균으로는 Staphylococcus aureus가 가장 많이 연구되었고 기타 많은 종류의 그람음성 및 앙성 병원성 세균이 연구대상이었다. 효모와 곰팡이를 통털어 Candide albicans의 번식저해 연구가 전체 진균류 연구의 대부분을 차지하였다. 특이하게 Giardia intestinalis에 대한 연구보고도 있었으며 마늘은 시험한 대부분의 미생물에 대해 강력한 천연 항균제로서 인정되었다. 마늘은 원래 가열하지 않은 생마늘이어야 알린이 alliinase 효소에 의해 분해되어 강력한 항균물질인 알리신을 생성하게 되므로 주로 생마늘의 항균작용연구가 주를 이루었다 알리신은 불안정하여 저장중에 분해되어 여러 가지 물질로 변화하게 되는 데 알리신이 분해되어 생성되는 ajoene이나 기타 여러 가지 sulfide류 역시 세균이나 효모에 매우 강력한 항균작용을 나타낸다. 마늘의 알리신이 나타내는 항균작용은 thiosulfinate기가 미생물의 대사에 중요한 역할을 하는 효소중에서 -SH 기를 가지는 효소단백질과 결합하여 불활성화시키기 때문에 결과적으로 미생물이 사멸하는 것으로 설명되고 있다. 하지만 이와 같은 일반적인 독성 메카니즘 이외에 특이한 효소에 특이하게 저해작용을 나타낸다는 가설이 있고 그 중에서도 지방산 합성에 관여하는 효소를 저해하기 때문이라는 의견이 많다. 최근에 식품의 조리 온도에서 가열한 마늘이 항균작용이 있는 것이 발견되었는데 그 작용은 주로 항진균작용이며 그 항균작용물질은 알린이 열분해 되어 생성되는 allyl alcohol인 것으로 보고되었다.

Abstract

Efforts have been made to explore the possibility of using garlic as an antimicrobial therapeutic agent since garlic extract and its individual sulfur compounds show antimicrobial activities against all kinds of microorganisms including bacteria, molds, yeasts and protozoa. Staphylococcus aureus has been the most studied bacteria along with many other Gram positive and negative pathogenic bacteria, including species of the genera Clostridium, Mycobacterium, Escherichia, Klebsiella, Bacillus, Salmonella and Shigella. Candida albicans has been the most studied among the eukaryotic microorganisms. A pathogenic protozoa, Giardia intestinalis, was also tested. All the microorganisms tested was inhibited by garlic extract or its sulfur components. Garlic has been known to be growth inhibitory only when fresh garlic is crushed, since allicin-generating reaction is enzyme-catalyzed. Allicin is known to be growth inhibitory through a non-specific reaction with sulfhydryl groups of enzyme proteins that are crucial to the metabolism of microorganisms. Another plausible hypothesis is that allicin inhibits specific enzymes in certain biological processes, e.g. acetyl CoA synthetase in fatty acid synthesis in microorganisms. Allicin transforms into other compounds like ajoene and various sulfides which are also inhibitory to microorganisms, but not as potent as their mother compound. It is reported recently that garlic heated at cooking temperatures is growth inhibitory especially against yeasts, and that the growth inhibitory compound is allyl alcohol thermally generated from alliin in garlic.

저자의 다른 논문

참고문헌 (60)

  1. Rees, L. P., Minney, S. F., Plummer, N. T., Slator, J. H. and Skyrme, D. A.: A quantitative assessment of the antimicrobial activity of garlic (Allium sativum). World J. Microbiol. Biotechnol. 9, 303-307 (1993) 
  2. Block, E., Ahmed, S., Jain, M. K., Creely, R. W, Apitz-Castro, R. and Cruz, M. R.: (E,Z)-Ajoene: A potent antithrombotic agent from garlic. J. Am. Chem. Soc. 106, 8295-8296 (1984) 
  3. Dababneh, F. A. and Al-Delaimy, K. S.: Inhibition of Staphylococcus aureus by garlic extract. Lebensm. Wissenschaft. Technol. 17, 29-31 (1984) 
  4. Johnson, M. G. and Vaughn, R. H.: Death of Salmonella typhimurium and Escherichia coli in the presence of freshly reconstituted dehydrated garlic and onion. Appl. Microbiol. 17, 903-905 (1969) 
  5. Barone, F. E. and Tansey, M. R.: Isolation, purification, identification, synthesis, and kinetics of activity of the anticandidal component of Allium sativum, and a hypothesis for its mode of action. Mycologia 69, 793-825 (1977) 
  6. Al-Delaimy, K. S. and Ali, S. H.: Antibacterial action of vegetable extracts on the growth of pathogenic bacteria. J. Sci. Food Agric. 21, 110-112 (1970) 
  7. Tansey, M. R. and Appleton, J. A.: Inhibition of fungal growth by garlic extract. Mycologia 67, 409-413 (1975) 
  8. Brown, H. D., Matzuk, A. R., Becker, H. J., Conbere, J. P., Constantin, J. M., Solotorovsky, M., Winsten, S., Ironson, E. and Quastel, J. H.: The antituberculosis activity of some ethylmercapto compounds. J. Am. Chem. Soc. 76, 3860 (1954) 
  9. Lawson, L. D., Wang, Z. J. and Hughes, B. G.: Identification and HPLC analysis of sulfides and dialk(en)yl thiosulfinates in commercial garlic products. Planta Med. 57, 363-370 (1991) 
  10. Lee, S., Woo, Y. H. and Kyung, K. H.: Allyl alcohol found in heated garlic is a potent selective inhibitor for yeasts but not for bacteria. J. Microbiol. Biotechnol. In press (2006) 
  11. Rando, R. R.: Allyl alcohol-induced irreversible inhibition of yeast alcohol dehydrogenase. Biochem. Pharmacol. 23, 2328-2331 (1974) 
  12. Lorowitz, W. and Clark, D.: Escherichia coli mutants with a temperature-sensitive alcohol dehydrogenase. J. Bacteriol. 152, 935-938 (1982) 
  13. Wills, C. and Hom, D.: An efficient selection producing structural gene mutants of yeast alcohol dehydrogense resistant to pyrazole. Genetics 11, 791-795 (1988) 
  14. Focke, M., Feld, A. and Lichtenthaler, H. K.: Allicin, a naturally occurring antibiotic from garlic, specifically inhibits acetyl-CoA synthetase. FEBS 261, 106-108 (1990) 
  15. Yoshida, S., Kasuga, S., Hayashi, N., Ushiroguchi, T., Matsuura, H. and Nakagawa, S.: Antifungal activity of ajoene derived from garlic. Appl. Environ. Microbiol. 53, 615-617 (1987) 
  16. Silva, J. M. and O'Brien, P. J.: Allyl alcohol- and acroleininduced toxicity in isolated rat hepatocytes. Archiv. Biochem. Biophys. 275, 551-558 (1989) 
  17. Ross, Z. M., O'Gara, E. A., Hill, D. J., Sleighttholme, H. V. and Maslin, D. J.: Antimicrobial properties of garlic oil against human enteric bacteria: Evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder. Appl. Environ. Microbiol. 67, 475-480 (2001) 
  18. Pentz, R. and Siegers, C.P.: Garlic preparations: Methods for quantitative and qualitative assessment of their ingredients. In: Garlic, The science and therapeutic application of Allium sativum L. and related species, 2nded. (eds. Koch, H. P. and Lawson, L. D.). Williams and Wilkins (1996) 
  19. Harris, J. C., Plummer, S., Turner, M. P. and Lloyd, D. : The microaerophilic flagellate Giardia intestinlis: Allium sativum (garlic) is an effective antigiardial. Microbiology 146, 3119-3127 (2000) 
  20. Miron, T., Rabinkov, A., Mirelman, D., Wilchek, M. and Einer, L.: The mode of action of allicin: its ready permeability through phospholipid membranes amy contribute to its biological activity. Bioch. Biophys. Acta 1463, 20-30 (2000) 
  21. Adetumbi, M., Javor, G. T. and Lau, B. H. S.: Allium sativum (garlic) inhibits lipid synthesis in Candida albicans, Antimicrob. Agents Chemother. 30, 499-501 (1986) 
  22. Lemar, K. M., Turner, M. P. and Lloyd, D. : Garlic (Allium sativum) as an anti-Candida agent: a comparison of the efficacy of fresh garlic and freeze-dried extracts. J. Appl. Microbiol. 93, 398-405 (2002) 
  23. Naganawa, R., Iwata, N., Ishikawa, K., Fukyda, H., Fujino, T. and Suzuki, A.: Inhibition of microbial growth by ajoene, a sulfur-containing compound derived from garlic. Appl. Environ. Microbiol. 62, 4238-4242 (1996) 
  24. Small, L. D., Bailey, J. H. and Cavallito, C. J.: Alkyl thiosulfinates. J. Am. Chem. Soc. 69, 1710-1713 (1947) 
  25. De Wit, J. C., Notermans, S., Gorin, N. and Kampelmacher, E. H.: Effects of garlic oil or onion oil on toxin production by Clostridium botulinum in meat slurry. J. Food Prot. 42, 222-224 (1979) 
  26. O'Gara, E. A., Hill, D. J. and Maslin, D. J.: Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori. Appl. Environ. Microbiol. 66, 2269-2273 (2000) 
  27. Lawson, L. D. Garlic: A review of its medicinal effects and indicated active compounds. In Lawson, L. D. and Bauer, R.(eds.) Phytomedicines of Europe: Their chemistry & biological activity. ACS Symposium Series 691, 176-209 (1998) 
  28. Youngleson, J. S., Santangelo, J. D., Jones, D. T. and Woods, D. R.: Cloning and expression of a Clostridium acetobutylicum alchohol dehyadrogease gene in Escherichia coli. Appl. Environ. Microbiol. 54, 676-682 (1988) 
  29. Singh, K. V. and Shukula, N. P.: Activity of multiple resistant bacteria of garlic (Allium sativum) extract. Fitoterapia 15, 313-315 (1984) 
  30. Mae, T., Ohira, K. and Fujiwara, A.: Fate of (+)S-methyl-Lcysteine sulfoxide in Chinese cabbage, Brassica pekinesis RUPR. Plant Cell Physiol. 12, 1-11 (1971) 
  31. Cavallito, C. J. and Bailey, J. H.: Allicin, the antibacterial principle of Allium sativum. I: Isolation, physical properties and antimicrobial action. J. Amer. Chem. Soc. 66, 1950-1951 (1944) 
  32. Caragay, A. B.: Cancer-preventive foods and ingredients. Food Technol. 46, 65-68 (1992) 
  33. Choi, J. H. and Kyung, K. H.: Allyl alcohol is the sole antiyeast compound in heated garlic extract. J. Food Sci. 70, M305-M309 (2005) 
  34. Dickinson, F. and Dalziel, K.: The specifications and configurations of ternary complexes of yeast and liver alcohol dehydrogenases. Biochem. J. 104, 165-172 (1967) 
  35. Mantis, A.J., Karaioannoglou, P. G., Spanos, G. P. and Panetos, A. G.: The effect of garlic extract on food poisoning bacteria in culture media. I. Staphylococcus aureus. Lebensm. Wissenschaft. Technol. 11, 26-28 (1978) 
  36. Srivastava, K. C., Perera, A. D. and Saridakis, H. O.: Bacteriostatic effects of garlic sap on Gram negative pathogenic bacteria: An in vitro study. Lebensm. Wissenschaft. Technol. 15, 74-76 (1982) 
  37. Brodnitz, M. H., Pascale, J. V. and von Derslice, L.: Flavor components of garlic extract. J. Agric. Food Chem. 19, 273-275 (1971) 
  38. Wills, E. D.: Enzyme inhibition by allicin, the active principle of garlic. Biochem. J. 63, 514-520 (1956) 
  39. Kim, J. W. and Kyung, K. H.: Antiyeast activity ofheated garlic in the absence of alliinase enzyme action. J. Food Sci. 68, 1766-1770 (2003) 
  40. Small, L. D., Bailey, J. H. and Cavallito, C. J.: Comparison of some properties of thiosulfonates and thiosulfinates. J. Am. Chem. Soc. 71, 3565-3566 (1949) 
  41. Nomura, J., Nishizuka, Y. and Hayaishi, O.: S-Alkylcysteinase: Enzymatic cleavage of S-methyl-L-cysteine and its sulfoxide. J. Biol. Chem. 238, 1441-1446 (1963) 
  42. Saleem, Z. M. and Al-Delaimy, K. S.: Inhibition of Bacillus cereus by garlic extracts. J. Food Prot. 45, 1007-1009 (1982) 
  43. Lemar, K. M.., Muller, C. T., Plummer, S. and Lloyd, D. : Cell death mechanisms in the human opportunistic pathogen Candida albicans. J. Eukaryot. Microbiol. 685-686 (2003) 
  44. Murakami, F.: Studies on the nutritional value of Allium Plants(XXXVI) Decomposition of alliin homologues by microorganism and formation of substance with thiamine masking activity. Vitamins (Tokyo) 20, 126 (1960) 
  45. Kim, J. W., Huh, J. E., Kyung, S. H. and Kyung, K. H.: Antimicrobial activity of alk(en)yl sulfides found in essential oils of garlic and onion. Food Sci. Biotechnol. 13, 235-239 (2004) 
  46. Stoll, A. and Seebeck, E.: Uber Alliin, Die Genuine Muttersubstanz Des Knoblauchols. 1. Mitteilung uber Allium Substanzen. Helv. Chim. Acta 31, 189-210 (1948) 
  47. Kim, J. W., Kim, Y. S. and Kyung, K. H.: Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts. J. Food Prot. 67, 499-504 (2004) 
  48. Stoll, A. and Seebeck, E.: Chemical investigation of alliin, the specific principle of garlic. Adv. Enzymol. 11, 377-400 (1951) 
  49. Augusti, K. T. and Mathew, P. T.: Lipid lowering effect of allicin (diallyl disulphide-oxide) on long term feeding to normal rats. Experientia 30, 468-470 (1974) 
  50. Ghannoum, M. A.: Studies of the antimicrobial mode of action of Allium sativum (garlic). J. Gen. Microbiol. 134, 2917-2924 (1988) 
  51. Block, E., Naganathan, S., Putman, D. and Zhao, S.-H.: Allium chemistry: HPLC analysis of thiosulfinates from onion, garlic, wild garlic (Ramsons), leek, scallion, shallot, elephant (greatheaded) garlic, chive, and Chinese chive. J. Agric. Food Chem. 40, 2418-2430 (1992) 
  52. Rundqvist, C.: Pharmacological investigation of Allium bulbs. Pharmaceutiskt Notisblad. 18, 323-333 (1909) 
  53. Feldberg, R. S., Chang, S. C., Kotik, A. N., Nadler, M., Neuwirth, Z., Sundstrom, D. C. and Thompson, N. H.: In vitro mechanism of inhibition of bacterial cell growth by allicin. Antimicrob. Agents Chemother. 32, 1763-1768 (1988) 
  54. Cavallito, C. J., Buck, J. S. and Suter, C. M.: Allicin, the antibacterial principles of Allium sativim. II. Determination of the chemical structure. J. Am. Chem. Soc. 66, 1952-1954 (1944) 
  55. Yu, T.-H. and Wu, C.-M.: Stability of allicin in garlic juice. J. Food Sci. 54, 977-981 (1989) 
  56. Walton, L., Herbold, M. and Lindegren, C. C.: Bactericidal effects of vapors from crushed garlic. Food Res. 1, 163-169 (1936) 
  57. Stoll, A. and Seebeck, E. Die Synthese Des Naturlichen Alliins and Seiner Drei Optisch Aktiven Isomeren. 5. Mitteilung uber Allium-Substanzen, Helv. Chim. Acta 34, 481-487 (1951) 
  58. Mantis, A. J., and Koidis, P. A., Karaioannoglou, P. G. and Panetos, A. G.: Effect of garlic extract on food poisoning bacteria. Lebensm. Wissenschaft. Technol. 12, 230-232 (1979) 
  59. Kyung, K. H., Kim, M. H., Park, M. S. and Kim, Y. S.: Alliinase-independent inhibition of Staphylococus aureus B33 by heated garlic. J. Food Sci. 67, 780-785 (2002) 
  60. Moore, G. S. and Atkins, R. D. The fungicidal and fungistatic effects of aqueous garlic extract on medically important yeastlike fungi. Mycologia 69, 341-348 (1977) 

이 논문을 인용한 문헌 (15)

  1. Cho, Ja-Rae ; Kim, Ju-Hee ; In, Man-Jin 2007. "Effect of Garlic Powder on Preparation and Quality Characteristics of Yogurt" 한국응용생명화학회지 = Journal of the Korean Society for Applied Biological Chemistry, 50(1): 48~52 
  2. Hyun, Sun-Hee ; Kim, Mi-Bo ; Lim, Sang-Bin 2008. "Physiological Activities of Garlic Extracts from Daejeong Jeju and Major Cultivating Areas in Korea" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(12): 1542~1547 
  3. Ko, Myung-Soo ; Yang, Jong-Beom 2008. "Effect of Heating Temperature on Antimicrobial Activities of Garlic Juice" 한국식품저장유통학회지 = Korean journal of food preservation, 15(4): 568~575 
  4. Kim, Mi-Sun ; Kim, Min-Hee ; Kim, Mi-Yeon ; Son, Chan-Wok ; Lim, Sung-Kee ; Kim, Mee-Ree 2009. "Microbiological Hazard Analysis of Commercial Side Dishes Purchased from Traditional Markets and Supermarkets in Daejeon" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 25(1): 84~89 
  5. Yoon, In-Sook 2009. "Sensitivity Test on the Food Poisoning Bacteria of the Garlic Extract" 한국콘텐츠학회논문지 = The Journal of the Korea Contents Association, 9(2): 339~349 
  6. Lee, Seung-Gyu ; Lee, Yeon-Jung ; Kim, Min-Kyung ; Han, Gi-Sung ; Jeong, Seok-Geun ; Jang, Ae-Ra ; Chae, Hyun-Seok ; Kim, Dong-Hun ; Ham, Jun-Sang 2009. "Quality Characteristics and Inhibitory Activity against Staphylococcus aureus KCCM 40510 of Yogurts Manufactured with Garlic Juice" Korean journal for food science of animal resources = 한국축산식품학회지, 29(4): 500~505 
  7. Shin, Ji-Hun ; Joo, Na-Mi 2010. "Processing Optimization of Chocolate with Fermented and Aged Garlic Extract" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 25(2): 216~224 
  8. 2010. "" Food science and biotechnology, 19(1): 99~106 
  9. Kim, Ae-Jung ; Shin, Seung-Mee ; Joung, Kyung-Hee ; Lim, Hee-Jung ; Cho, Jae-Chul 2010. "Quality Characteristics of Muffins added with Garlic Paste" 한국산학기술학회논문지 = Journal of the Korea Academia-Industrial cooperation Society, 11(7): 2508~2514 
  10. Chae, Hee-Jeong ; Park, Dong-Il ; Lee, Sung-Chul ; Oh, Chul-Hwan ; Oh, Nam-Soon ; Kim, Dong-Chung ; Won, Sun-Im ; In, Man-Jin 2011. "Improvement of Antioxidative Activity by Enzyme Treatment and Lactic Acid Bacteria Cultivation in Black Garlic" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(5): 660~664 
  11. Kim, Gyoung-Min ; Jung, Woo-Jae ; Shin, Jung-Hye ; Kang, Min-Jung ; Sung, Nak-Ju 2011. "Preparation and Quality Characteristics of Makgeolli Made with Black Garlic Extract and Sulgidduk" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(5): 759~766 
  12. Shin, Jung-Bye ; Kim, Ra-Jeong ; Lee, Soo-Jung ; Kang, Min-Jung ; Seo, Jong-Kwon ; Sung, Nak-Ju 2011. "Aroma Compounds and Antimicrobial Effect of Garlic from Different Areas in Korea" 한국식품저장유통학회지 = Korean journal of food preservation, 18(2): 199~207 
  13. Jeong, Hoon ; Lee, Sun-Ho ; Yun, Hong-Sun ; Choi, Seung-Ryul 2013. "Changes in Allicin Contents of Garlic via Light Irradiation" 한국식품저장유통학회지 = Korean journal of food preservation, 20(1): 81~87 
  14. 2014. "" 한국환경농학회지 = Korean journal of environmental agriculture, 33(4): 381~387 
  15. Kang, Min-Jung ; Hwang, Cho-Rong ; Lee, Soo Jung ; Shin, Jung-Hye 2014. "Antifatigue Effect of Eel and Plant Mix Extracts during Aerobic Running Training in Sprague Dawley Rats" 생명과학회지 = Journal of life science, 24(7): 728~736 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일