大蒜水萃液、蒜油及其四種含硫成份抑制四種腸內菌之功效   全文下載

Inhibitory Effects of Aqueous Garlic Extract, Garlic Oil and Four Diallyl Sulphides against Four Enteric Pathogens

四種腸內菌（Escherichia coli、Enterobacter cloacae、Enterococcus faecalis及Citrobacter freundii，共291隻臨床菌株）被使用來探討蒜汁、蒜油及其四種含硫成份（diallyl monosulphide、diallyl disulphide、diallyl trisulphide、diallyl tetrasulphide）的抑菌能力，以及與抗生素（meropenem、ceftazidime、lmlpenem及gentamicin）共同使用時的抑菌效果。體外試驗發現，四種含硫成份對腸內菌的最低抑制濃度（MIC）為DAS > DADS > DAT > DATS，且與抗生素共同使用時可表現出加成或加乘的效果；蒜油於4倍MIC時可在6小時內將菌數由6 log10／mL降至2 log10／mL以下。人體試驗發現，受試者飲用250 mL蒜汁後，因抑菌成份出現於血漿，而使得血漿在1小時內表現出抑菌效果（以抑制圈檢測）。本研究結果支持蒜油的四種含硫成份具有成為新抗生素的潛力，不論單獨使用或與抗生素一起使用都將有助於治療腸內菌感染。而蒜油及蒜汁則可研發為機能性食品，應用於臨床營養以幫助住院患者預防或治療腸內菌感染。

The inhibitory effects of aqueous garlic extract, garlic oil and four diallyl sulphides naturally occurring in this oil against Escherichia coli, Enterobacter cloacae, Enterococcus faecalis, and Citrobacter freundii (total 291 clinical isolates) were studied. The MIC values of four diallyl sulphides against the four enteric pathogens followed the order diallyl monosulphide > diallyl disulphide > diallyl trisulphide > diallyl tetrasulphide (p<0.05). Most interactions of four antibiotics (meropenem, ceftazidime, imipenem and gentamicin) with diallyl polysulphide, determined as FIC index, showed synergistic or additive effects. Garlic oil at 2X MIC reduced original inoculum to ≤ 3 log10/mL within 8 hr; and 4X MIC reduced original inoculum to < 2 log10/mL in all test enteric pathogens within 6 hr. The intake of aqueous garlic extract in humans provided the antibacterial activity in plasma, determined by inhibitory zone. These results suggested that aqueous garlic extract, garlic oil, and diallyl polysulphide may have potential for the prevention or control of infections caused by enteric pathogens. 四種腸內菌（Escherichia coli、Enterobacter cloacae、Enterococcus faecalis及Citrobacter freundii，共291隻臨床菌株）被使用來探討蒜汁、蒜油及其四種含硫成份（diallyl monosulphide、diallyl disulphide、diallyl trisulphide、diallyl tetrasulphide）的抑菌能力，以及與抗生素（meropenem、ceftazidime、lmlpenem及gentamicin）共同使用時的抑菌效果。體外試驗發現，四種含硫成份對腸內菌的最低抑制濃度（MIC）為DAS > DADS > DAT > DATS，且與抗生素共同使用時可表現出加成或加乘的效果；蒜油於4倍MIC時可在6小時內將菌數由6 log10／mL降至2 log10／mL以下。人體試驗發現，受試者飲用250 mL蒜汁後，因抑菌成份出現於血漿，而使得血漿在1小時內表現出抑菌效果（以抑制圈檢測）。本研究結果支持蒜油的四種含硫成份具有成為新抗生素的潛力，不論單獨使用或與抗生素一起使用都將有助於治療腸內菌感染。而蒜油及蒜汁則可研發為機能性食品，應用於臨床營養以幫助住院患者預防或治療腸內菌感染。