STUDIES ON THE ANTISEPTIC ACTION OF GARLIC

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Other Title
  • 大蒜の殺菌作用に就て(第一報)

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Description

On examing the antiseptic action of garlic to Bact. coli in vitro and to Bact. typhi in vivo by using mouse, we could prove that garlic contained some strong antiseptic 'substance, which was identified with a mixture of alkyl sulphides, being produced from some glucosicles by the action of garlic ferment. It was known that antiseptically active alkyl poiysu l p hide easily converted into monosulphide with the loss of sulphur, which had no more the antiseptic power. We considered, therefore, that the antiseptic action of garlic was d u e to the unstable sulphur contained in alkyl polysuiphide molecule of garlic.

(1) 大蒜に強き殺菌力有る事を細菌の試驗管培養に依りて確めたり。培養基中に有效成分として十萬分の四程度含まるればよく殺菌の目的を達す。(2) 損傷する事なく急速に加熱せる無臭大蒜は最早試驗管内に於ては殺菌力を有せず, 然れども生體内に於ては生大蒜同樣の殺菌作用を發揮す。(3) 大蒜の殺菌性成分は酵素の作用に依りて生成さる。然して其本態は多硫化アルキルなりと認む。(4) 大蒜は細菌の他酵母, 絲状菌をも同樣の濃度に於て容易に殺菌し得。(5) 多硫化アルキルの殺菌機構は其離脱し易き不安定なる硫黄原子の作用に依るものと考へらる。多硫化アルキルは容易に硫黄を失ひて最早殺菌作用無き安定なる單硫化アルキルに變化す。

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Details 詳細情報について

  • CRID
    1390290699814031232
  • NII Article ID
    120003836964
  • NII Book ID
    AN00055586
  • DOI
    10.15017/20884
  • HANDLE
    2324/20884
  • Text Lang
    ja
  • Article Type
    departmental bulletin paper
  • Data Source
    • JaLC
    • IRDB
    • CiNii Articles

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