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Effects of allicin on the formation of Pseudomonas aeruginosa biofilm and the production of quorum-sensing controlled virulence factors

100%

Lihua L., Jianhui W., Jialin Y., Yayin L., Guanxin L.

Polish Journal of Microbiology

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2013

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tom 62

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nr 3

The Gram-negative Pseudomonas aeruginosa bacterial pathogen is reputed for its resistance to multiple antibiotics, and this property is strongly associated with the development of biofilms. Bacterial biofilms form by aggregation of microorganisms on a solid surface and secretion of an extracellular polysaccharide substances that acts as a physical protection barrier for the encased bacteria. In addition, the P. aeruginosa quorum-sensing system contributes to antibiotic resistance by regulating the expression of several virulence factors, including exotoxin A, elastase, pyoverdin and rhamnolipid. The organosulfur compound allicin, derived from garlic, has been shown to inhibit both surface-adherence of bacteria and production of virulence factors. In this study, the effects of allicin on P. aeruginosa biofilm formation and the production of quorum-sensing controlled virulence factors were investigated. The results demonstrated that allicin could inhibit early bacterial adhesion, reduce EPS secretion, and down-regulate virulence factors’ production. Collectively, these findings suggest the potential of allicin as a therapeutic agent for controlling P. aeruginosa biofilm.

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Evaluation of freshly prepared juice from garlic (Allium sativum L.) as a biopesticide against the maize weevil, Sitophilus zeamais (Motsch.) (Coleoptera: Curculionidae)

100%

Nwachukwu I. D., Asawalam E. F.

Journal of Plant Protection Research

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2014

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tom 54

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nr 2

Freshly prepared garlic (Allium sativum L.) juice, containing the antimicrobial allicin, was evaluated as a possible grain pro-tectant against the maize weevil, Sitophilus zeamais (Motsch.). Each experiment was set out in Completely Randomized Design (CRD) with four replications, and there was a control treatment. Adult mortality and weight loss percentage were investigated. There was an observed increase in adult mortality following days of exposure in all treatments. Statistically significant (p < 0.05) reduced grain loss was also observed in all the treatments when compared with the control. The juice samples were freshly prepared from an indigenous Nigerian garlic cultivar (GUN) and a cultivar purchased from a supermarket in Germany (GAG). These garlic juice samples exhibited lethal effects causing at least 90% adult mortality in contact toxicity tests. The amount of allicin in GUN was 1.88 mg/ml according to High Pressure Liquids Chromatography (HPLC) analysis, while the amount of allicin in GAG was 3.50 mg/ml. This study highlights the potential of A. sativum containing allicin for biorational control of maize grains against S. zeamais infestation and damage.

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Allium sativum: facts and myths regarding human health

100%

Majewski M.

Roczniki Państwowego Zakładu Higieny

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2014

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tom 65

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nr 1

Garlic (Allium sativum L. fam. Alliaceae) is one of the most researched and best-selling herbal products on the market. For centuries it was used as a traditional remedy for most health-related disorders. Also, it is widely used as a food ingredient – spice and aphrodisiac. Garlic’s properties result from a combination of variety biologically active substances which all together are responsible for its curative effect. The compounds contained in garlic synergistically influence each other so that they can have different effects. The active ingredients of garlic include enzymes (e.g. alliinase), sulfur-containing compounds such as alliin and compounds produced enzymatically from alliin (e.g. allicin). There is a lot of variation among garlic products sold for medicinal purposes. The concentration of Allicin (main active ingredient) and the source of garlic’s distinctive odor depend on processing method. Allicin is unstable, and changes into a different chemicals rather quickly. It’s documented that products obtained even without allicin, such as aged garlic extract (AGE), have a clear and significant biological effect in immune system improvement, treatment of cardiovascular diseases, cancer, liver and other areas. Some products have a coating (enteric coating) to protect them against attack by stomach acids. Clinically, garlic has been evaluated for a number of purposes, including treatment of hypertension, hypercholesterolemia, diabetes, rheumatoid arthritis, cold or the prevention of atherosclerosis and the development of tumors. Many available publications indicates possible antibacterial, anti-hypertensive and anti-thrombotic properties of garlic. Due to the chemical complexity of garlic and the use of different processing methods we obtain formulations with varying degrees of efficacy and safety.

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Effect of aged garlic extract and allicin administration to sows during pregnancy and lactation on body weight gain and gastrointestinal tract development of piglets. Part I

100%

Tatara M. R., Sliwa E., Dudek K., Mosiewicz J., Studzinski T.

Bulletin of the Veterinary Institute in Puławy

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2005

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tom 49

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nr 3

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Czosnek - moda czy koniecznosc

80%

Pasko J.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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2001

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nr 04

19-20

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A joint application of garlic (Albarep) and bacterial (Bacilan) plant protection products. I. Inhibitory and bactericidal action of allicin on Bacillus thuringiensis var. kurstaki

80%

Lipa J. J., Jarosz J.

Prace Naukowe Instytutu Ochrony Roślin

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1988

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tom 30

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nr 1-2

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Changes in blood leucocyte pattern in piglets from sows treated with garlic preparations

80%

Dudek K., Sliwa E., Tatara M. R.

Bulletin of the Veterinary Institute in Puławy

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2006

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tom 50

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nr 2

8

Effect of aged garlic extract and allicin administration to sows during pregnancy and lactation on body weight gain and gastrointestinal tract development of piglets: morphological properties of the small intestine. Part II

80%

Tatara M. R., Sliwa E., Dudek K., Kowalik S., Gawron A., Piersiak T., Dobrowolski P., Studzinski T.

Bulletin of the Veterinary Institute in Puławy

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2005

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tom 49

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nr 4

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The garlic-derived diallyl disulphide as the inhibitor of mycelium growth of Stagonospora curtisii [Berk.] Sacc.

80%

Saniewska A.

Phytopathologia Polonica

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1995

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tom 09

Ograniczanie wyników

Effects of allicin on the formation of Pseudomonas aeruginosa biofilm and the production of quorum-sensing controlled virulence factors

Evaluation of freshly prepared juice from garlic (Allium sativum L.) as a biopesticide against the maize weevil, Sitophilus zeamais (Motsch.) (Coleoptera: Curculionidae)

Allium sativum: facts and myths regarding human health

Effect of aged garlic extract and allicin administration to sows during pregnancy and lactation on body weight gain and gastrointestinal tract development of piglets. Part I

Czosnek - moda czy koniecznosc

A joint application of garlic (Albarep) and bacterial (Bacilan) plant protection products. I. Inhibitory and bactericidal action of allicin on Bacillus thuringiensis var. kurstaki

Changes in blood leucocyte pattern in piglets from sows treated with garlic preparations

Effect of aged garlic extract and allicin administration to sows during pregnancy and lactation on body weight gain and gastrointestinal tract development of piglets: morphological properties of the small intestine. Part II

The garlic-derived diallyl disulphide as the inhibitor of mycelium growth of Stagonospora curtisii [Berk.] Sacc.