Allicin, a natural antimicrobial defence substance from garlic, inhibits DNA gyrase activity in bacteria

• Päätekijät: Jana Reiter (Tekijä), Anna Maria Hübbers (Tekijä), Frank Albrecht (Tekijä), Lars Ingo Ole Leichert (Tekijä), Alan John Slusarenko (Tekijä)
• Aineistotyyppi: Kirja
• Julkaistu: Elsevier, 2020-01-01T00:00:00Z.
• Aiheet: article
• Linkit: Connect to this object online.

Allicin (diallylthiosulfinate) is a potent antimicrobial substance, produced by garlic tissues upon wounding as a defence against pathogens and pests. Allicin is a reactive sulfur species (RSS) that oxidizes accessible cysteines in glutathione and proteins. We used a differential isotopic labelling...