Portal de Periódicos da CAPES

Antimicrobial Activity of the Thiosulfinates Isolated from Oil-Macerated Garlic Extract

1999; Oxford University Press; Volume: 63; Issue: 3 Linguagem: Inglês

10.1271/bbb.63.591

1347-6947

Hisae YOSHIDA, Hirotaka Katsuzaki, Rie OHTA, Keiko Ishikawa, Hiroyuki Fukuda, Tsuchiyoshi Fujino, Atsushi Suzuki,

Phytochemical compounds biological activities

Three thiosulfinates were isolated from oil-macerated garlic extract, and their structures were identified as 2-propene-1-sulfinothioic acid S-(Z,E)-1-propenyl ester [AllS(O)SPn-(Z,E)], 2-propenesulfinothioic acid S-methyl ester [AllS(O)SMe], and methanesulfinothioic acid S-(Z,E)-1-propenyl ester [MeS(O)SPn-(Z,E)]. This is the first report of isolating these thiosulfinates from oil-macerated garlic extract. Antimicrobial activities of AllS(O)SPn-(Z,E) and AllS(O)SMe against Gram-positive and negative bacteria and yeasts were compared with 2-propene-1-sulfinothioic acid S-2-propenyl ester [AllS(O)SAll, allicin] which is well-known as the major thiosulfinate in garlic. Antimicrobial activity of AllS(O)SMe and AllS(O)SPn-(Z,E) were comparable and inferior to that of allicin, respectively. This result suggested that the antimicrobial activity of 2-propene sulfinothioic acid S-alk(en)yl esters were affected by alk(en)yl groups. The order for antimicrobial activity was: allyl > or = methyl > propenyl.