Frank Albrecht

Alan J Slusarenko1
Pascal Prochnow1
Katja Kuhlmann1
Jakob Eller1
1Alan J Slusarenko
1Pascal Prochnow
1Katja Kuhlmann
1Jakob Eller
1Ifeanyi D Nwachukwu
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Allicin (diallylthiosulfinate) is a defence molecule from garlic (Allium sativum L.) with a broad range of biological activities. Allicin is produced upon tissue damage from the non-proteinogenic amino acid alliin (S-allylcysteine sulfoxide) in a reaction that is catalyzed by the enzyme alliinase. Current understanding of the allicin biosynthetic pathway(More)
Allicin (diallyl thiosulfinate) from garlic is a highly potent natural antimicrobial substance. It inhibits growth of a variety of microorganisms, among them antibiotic-resistant strains. However, the precise mode of action of allicin is unknown. Here, we show that growth inhibition of Escherichia coli during allicin exposure coincides with a depletion of(More)
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