Please use this identifier to cite or link to this item: https://hdl.handle.net/10321/3616
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dc.contributor.authorBhatwalkar, Sushma Bagdeen_US
dc.contributor.authorMondal, Rajeshen_US
dc.contributor.authorKrishna, Suresh Babu Naiduen_US
dc.contributor.authorAdam, Jamila Khatoonen_US
dc.contributor.authorGovender, Patricken_US
dc.contributor.authorAnupam, Rajaneeshen_US
dc.date.accessioned2021-08-05T07:25:30Z-
dc.date.available2021-08-05T07:25:30Z-
dc.date.issued2021-07-27-
dc.identifier.citationBhatwalkar, S.B., Mondal, R., Krishna, S.B.N., Adam, J.K., Govender, P., Anupam, R. Antibacterial properties of organosulfur compounds of garlic (Allium sativum). Frontiers in Microbiology. 12. doi:10.3389/fmicb.2021.613077en_US
dc.identifier.issn1664-302X (Online)-
dc.identifier.urihttps://hdl.handle.net/10321/3616-
dc.description.abstractA popular food spice and flavoring agent, has also been used traditionally to treat various ailments especially bacterial infections for centuries in various cultures around the world. The principal phytochemicals that exhibit antibacterial activity are oil-soluble organosulfur compounds that include allicin, ajoenes, and allyl sulfides. The organosulfur compounds of garlic exhibit a range of antibacterial properties such as bactericidal, antibiofilm, antitoxin, and anti-quorum sensing activity against a wide range of bacteria including multi-drug resistant (MDR) strains. The reactive organosulfur compounds form disulfide bonds with free sulfhydryl groups of enzymes and compromise the integrity of the bacterial membrane. The World Health Organization (WHO) has recognized the development of antibiotic resistance as a global health concern and emphasizes antibiotic stewardship along with the urgent need to develop novel antibiotics. Multiple antibacterial effects of organosulfur compounds provide an excellent framework to develop them into novel antibiotics. The review provides a focused and comprehensive portrait of the status of garlic and its compounds as antibacterial agents. In addition, the emerging role of new technologies to harness the potential of garlic as a novel antibacterial agent is discussed.</jats:p>en_US
dc.format.extent20 pen_US
dc.language.isoenen_US
dc.publisherFrontiers Media SAen_US
dc.relation.ispartofFrontiers in Microbiology; Vol. 12en_US
dc.subject(A. sativum)en_US
dc.subjectOrganosulfur compoundsen_US
dc.subjectAntibiofilmen_US
dc.subjectAntibacterial, multi-drug resistance (MDR)en_US
dc.titleAntibacterial properties of organosulfur compounds of garlic (Allium sativum)en_US
dc.typeArticleen_US
dc.date.updated2021-08-02T06:32:23Z-
dc.identifier.doi10.3389/fmicb.2021.613077-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.fulltextWith Fulltext-
Appears in Collections:Research Publications (Applied Sciences)
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