Dataset Information

Effects of the antibacterial compund Allicin from garlic on Escherichia coli

ABSTRACT: 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. Here, we show that upon exposure to allicin, growth of Escherichia coli is strongly inhibited. Growth inhibition coincides with a significant drop of total sulfhydryl concentrations and induction of the heat shock and oxidative stress response. In contrast to diamide, a potent inducer of disulfide stress, allicin does not induce cystine bond formation in proteins such as cytoplasmically expressed alkaline phosphatase PhoA. We identified and quantified the allicin-induced modification S-allylmercapto-cysteine for a set of cytoplasmic proteins by using a combination of label-free mass spectrometry and differential OxICAT labeling. Activity of isocitrate lyase AceA, an S-allylmercapto-modified candidate protein, is largely inhibited by allicin treatment in vivo. Our results indicate that the mode of action of allicin is a combination of disturbance of the redox balance and inactivation of crucial metabolic enzymes.

INSTRUMENT(S): Synapt MS

ORGANISM(S): Escherichia Coli

SUBMITTER: Lars Leichert

LAB HEAD: Lars I Leichert

PROVIDER: PXD003158 | Pride | 2016-03-29

REPOSITORIES: Pride

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Dataset's files

Source:

			Action	DRS
	10_150728_AllicinII_2.raw.zip	Raw
	11_150728_AllicinII_8.raw.zip	Raw
	12_150728_AllicinII_13.raw.zip	Raw
	13_150728_AllicinII_9.raw.zip	Raw
	14_150728_AllicinII_10.raw.zip	Raw

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Publications

Allicin Induces Thiol Stress in Bacteria through S-Allylmercapto Modification of Protein Cysteines.

Müller Alexandra A Eller Jakob J Albrecht Frank F Prochnow Pascal P Kuhlmann Katja K Bandow Julia Elisabeth JE Slusarenko Alan John AJ Leichert Lars Ingo Ole LI

The Journal of biological chemistry 20160323 22

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 the glutathione pool and S-allylmercapto modification of proteins, resulting in overall decreased total sulfhydryl levels. This is accompanied ...[more]

PMID: 27008862

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