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首页> 外文期刊>Biotechnology Progress >Thermal degradation of allicin in garlic extracts and its implication on the inhibition of the in-vitro growth of Helicobacter pylori
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Thermal degradation of allicin in garlic extracts and its implication on the inhibition of the in-vitro growth of Helicobacter pylori

机译：大蒜提取物中大蒜素的热降解及其对幽门螺杆菌体外生长的抑制作用

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摘要

Allicin, the main active principle related to Allium sativum chemistry, is considered to be responsible for the bacteriostatic properties of garlic. The work described here has demonstrated the direct implication of the allicin present in solvent-free garlic extracts obtained with ethanol (ethanolic garlic extract, EGE) and acetone (acetonic garlic extract, AGE) in the inhibition of the in-vitro growth of Helicobacter pylori (Hp), the bacterium responsible for serious gastric diseases such as ulcers and even gastric cancer. The evolution of allicin concentration as a function of time and temperature has been the subject of a kinetic study. The reaction order, activation energy, and preexponential factor (in accordance with Arrhenius theory) have been determined for the decomposition process of allicin in these organic media. First-order decomposition, an activation energy of 97.4 kJ/mol, and an Arrhenius preexponential factor of 8.9 x 10(10) s(-1) have been determined for allicin in EGE. For allicin in AGE the kinetic order determined was 1.5, the activation energy 184.5 kJ/mol, and the preexponential factor 3.1 x 10(24) s(-1) (Mg/L)((-0.5)). The presence or absence of allicin in these garlic products was found to be crucial for the inhibition of the in-vitro growth of Hp, as demonstrated by microbiological analysis for AGE. A relationship has been identified between the effectiveness and durability of the anti-Hp properties shown by AGE and the allicin content of these products. The bacteriostatic properties were active for up to 10 months if the samples were maintained at 6 degreesC.
机译：大蒜素是与大蒜大蒜化学有关的主要活性成分，被认为与大蒜的抑菌特性有关。此处描述的工作证明了用乙醇（乙醇大蒜提取物，EGE）和丙酮（乙酸大蒜提取物，AGE）获得的无溶剂大蒜提取物中存在的大蒜素直接抑制幽门螺杆菌的体外生长。 （Hp），这种细菌负责严重的胃部疾病，例如溃疡甚至胃癌。大蒜素浓度随时间和温度的变化一直是动力学研究的主题。已经确定了大蒜素在这些有机介质中的分解过程的反应顺序，活化能和预指数因子（根据Arrhenius理论）。对于EGE中的大蒜素，已确定了一级分解，97.4 kJ / mol的活化能和8.9 x 10（10）s（-1）的Arrhenius指数因子。对于AGE中的大蒜素，确定的动力学顺序为1.5，活化能为184.5 kJ / mol，而指数前因子为3.1 x 10（24）s（-1）（Mg / L）（（-0.5））。如年龄的微生物分析所证实，发现这些大蒜产品中大蒜素的存在与否对于抑制Hp的体外生长至关重要。在AGE显示的抗Hp特性的有效性和持久性与这些产品的大蒜素含量之间已经确定了关系。如果样品保持在6摄氏度，则抑菌性能可长达10个月。

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