Allicin, a Naturally Occurring Antibiotic From Garlic, Specifically Inhibits Acetyl-CoA Synthetase
 
   

Allicin, a Naturally Occurring
Antibiotic From Garlic,
Specifically Inhibits
Acetyl-CoA Synthetase

This section is compiled by Frank M. Painter, D.C.
Send all comments or additions to:
   Frankp@chiro.org
 
   

FROM:   FEBS Lett 1990;   261 (1) Feb 12:   106108

Focke M, Feld A, Lichtenthaler K

Botanisches Institut der Universitat Karlsruhe, FRG


Allicin is shown to be a specific inhibitor of the acetyl-CoA synthetases from plants, yeast and mammals. The bacterial acetyl- CoA-forming system, consisting of acetate kinase and phosphotransacetylase, was inhibited too. Non-specific interaction with sulfhydryl-groups could be excluded in experiments with dithioerythritol and p-hydroxymercuribenzoate. Binding of allicin to the enzyme is non-covalent and reversible. {14C}-Acetate incorporation into fatty acids of isolated plastids was inhibited by allicin with an I50-value lower than 10 M. Other enzymes of the fatty acid synthesis sequence were not affected, as was shown using precursors other than acetate.


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