마늘이 식중독에 항생제보다 100배 효과

[신천옹]

마늘이 식중독에 항생제보다 100배 효과 드러나- 미국 워싱턴대학 마이클 콘켈 박사

마늘이 항생제보다 100배 효과 드러나
식중독 주요 원인 캄필로박터균 제거…

마늘에 들어있는 성분이 주요 식중독 원인균인 캄필로박터를 죽이는 데 항생제보다 100배나 강력하다는 연구결과가 발표되었다.

마늘에 함유되어 있는 디알릴 설파이드 성분은 캄필로박터 감염 치료에 사용되는 에리스로마이신이나 시프로플록사신 등의 항생제보다 효과가 뛰어나다는 연구 결과이다.

캄필로박터균은 위생처리하지않은 식기나 수저에 의해 오염된 익히지않은 또는 덜익혀진 가금류나 음식을 섭취함으로 감염되며 설사, 복통, 위경련, 고열 등의 증상이 나타난다.

캄필로박터균는 세포의 막을 보호막으로 이용하여 다른 박테리아균보다 죽이기가 1000배 어려운 균이나, 마늘에 함유되어있는 디알릴 설파이드 성분은 유황을 함유한 효소와 결합하여 보호막을 쉽게 뚫고 들어가 캄필로박터를 죽일뿐아니라 그 기능을 바꾸어버린다.


미국 워싱턴 대학의 마이클 콘켈(Michael Konkel) 박사는 “캄필로박터균이 식중독 원인 중에서 미국, 그리고 나아가 전세계에서 가장 흔할 것”이라고 말하면서 “이번 연구를 통해 각종 질병 원인균의 감소와 보다 안전한 식량 제공이 가능해질 것으로 기대한다”고 밝혔다.

(코리아헤럴드)

May 2, 2012

Garlic Proven 100 Times More Effective Than Antibiotics, Working In A Fraction of The Time

A significant finding from Washington State University shows that garlic is 100 times more effective than two popular antibiotics at fighting disease causing bacteria commonly responsible for foodborne illness. 

Their work was published recently in the Journal of Antimicrobial Chemotherapy a follow-up to the author's previous research in Applied and Environmental Microbiology which conclusively demonstrated that garlic concentrate was effective in inhibiting the growth of C. jejuni bacteria.

Garlic is probably nature's most potent food. It is one of the reasons people who eat the Mediterranean diet live such long healthy lives. Garlic is also a powerful performer in the research lab.

"This work is very exciting to me because it shows that this compound has the potential to reduce disease-causing bacteria in the environment and in our food supply," said Xiaonan Lu, a postdoctoral researcher and lead author of the paper.

One of the most interesting of the recent findings is that garlic increases the overall antioxidant levels of the body. Scientifically known as Allium sativa, garlic has been famous throughout history for its ability to fight off viruses and bacteria. Louis Pasteur noted in 1858 that bacteria died when they were doused with garlic. From the Middle Ages on, garlic has been used to treat wounds, being ground or sliced and applied directly to wounds to inhibit the spread of infection. The Russians refer to garlic as Russian penicillin.

"This is the first step in developing or thinking about new intervention strategies," saif Michael Konkel, a co-author who has been researchingCampylobacter jejuni for 25 years.

"Campylobacter is simply the most common bacterial cause of food-borne illness in the United States and probably the world," Konkel said. Some 2.4 million Americans are affected every year, according to the U.S. Centers for Disease Control and Prevention, with symptoms including diarrhea, cramping, abdominal pain and fever.

The bacteria also are responsible for triggering nearly one-third of the cases of a rare paralyzing disorder known as Guillain-Barre syndrome.

Diallyl disulfide is an organosulfur compound derived from garlic and a few other genus Allium plants. It is produced during the decomposition of allicin, which is released upon crushing garlic

Lu and his colleagues looked at the ability of diallyl sulfide to kill the bacterium when it is protected by a slimy biofilm that makes it 1,000 times more resistant to antibiotics than the free floating bacterial cell. They found the compound can easily penetrate the protective biofilm and kill bacterial cells by combining with a sulfur-containing enzyme, subsequently changing the enzyme's function and effectively shutting down cell metabolism.

The researchers found the diallyl sulfide was as effective as 100 times as much of the antibiotics erythromycin and ciprofloxacin and often would work in a fraction of the time.

Two previous works published last year by Lu and WSU colleagues in Applied and Environmental Microbiology and Analytical Chemistry found diallyl sulfide and other organosulfur compounds effectively kill important food-borne pathogens, such as Listeria monocytogenes and Escherichia coli O157:H7.

"Diallyl sulfide may be useful in reducing the levels of the Campylobacterin the environment and to clean industrial food processing equipment, as the bacterium is found in a biofilm in both settings," Konkel said.

"Diallyl sulfide could make many foods safer to eat," said Barbara Rasco, a co-author on all three recent papers and Lu's advisor for his doctorate in food science. "It can be used to clean food preparation surfaces and as a preservative in packaged foods like potato and pasta salads, coleslaw and deli meats."

"This would not only extend shelf life but it would also reduce the growth of potentially bad bacteria," she said.

The natural substance could also be derived without artificially introducing harmful chemicals to disruptive its disease-reducing abilities.

Ironically, many researchers think that antibiotics may be just one of several factors that contribute to intestinal blockage in young children. 

April McCarthy is a community journalist playing an active role reporting and analyzing world events to advance our health and eco-friendly initiatives.

• Chemists Explain The Health Benefits Of Garlic

[어메니티]

유익한 정보 감사합니다

[빛님]

감사합니다.