摘要
大蒜(Allium sativum)中的酶解和化学反应产生多种活性化学成分。蒜氨酸在蒜酶的作用下代谢产生大蒜素及一系列抗生物质-含硫化合物。大蒜提取液对许多真菌细菌有拮抗活性。大蒜素及阿霍烯、大蒜油中的硫醚等多种成分通过与半胱氨酸反应、抑制巯基酶活性或脂类等物质代谢对多种病原真菌、细菌起抑制或杀灭作用。
A number of nutritional components are produced enzymatically and chemically in bulbs of garlic (Allium sativum). Garlic extracts have antifungi and antibacteria activities. Allicin and many other antimicrobial sulfur-containing compounds in garlic extracts are produced from alliin by co-operation of alliinase. Several of them such as alkylsulfides in garlic oil, allicin and ajoene and so on can inhibit growth of a lot of pathogens by reacting with their cysteine, inactivating the thio-containing enzymes or affecting the metabolish of lipids.
出处
《园艺学报》
CAS
CSCD
北大核心
2004年第2期263-268,共6页
Acta Horticulturae Sinica
基金
北京市自然科学基金重点项目(6001002)
国家重点研究发展计划(973)项目(2003CB114400)
"十五"国家科技攻关项目(2001BA509B06)
