Antimicrobial garlic-derived diallyl polysulfanes: Interactions with biological thiols in Bacillus subtilis.

@article{Arbach2019AntimicrobialGD,
  title={Antimicrobial garlic-derived diallyl polysulfanes: Interactions with biological thiols in Bacillus subtilis.},
  author={Miriam Arbach and T. M. Santana and H. Moxham and Ryan Tinson and A. Anwar and M. Groom and C. Hamilton},
  journal={Biochimica et biophysica acta. General subjects},
  year={2019},
  volume={1863 6},
  pages={
          1050-1058
        }
}
BACKGROUND Diallylpolysulfanes are the key constituents of garlic oils, known to exhibit broad spectrum anticancer and antimicrobial activity. Studies in vitro, and in mammalian cells, have shown they react, via thiol-polysulfane exchange, with their major low molecular weight thiol, glutathione. However, there are no detailed reports of diallylpolysulfane effects on other common thiol metabolites (cysteine and coenzyme A) or major thiol cofactors (e.g. bacillithiol) that many Gram positive… Expand
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