마늘의 항균효과와 구취와의 관련성

The Association of Antibacterial Activities with Halitosis in Garlic Extracts - Focusing on the Seosan Garlic -

The objective of this study was to evaluate the effects of antibacterial activities with halitosis in garlic extracts. Data were obtained by means of journal of domestic and international paper. Staphylococcus aureus has been the most studied bacteria along with many other Gram positive and negative pathogenic bacteria. Allicin was known to be growth inhibitory through a non-specific reaction with sulfhydryl groups of enzyme proteins that are crucial to the methabolism of microorganims. Allicin transforms into other compounds like ajoene and various sulfides which are also inhibitory to microorganims, but not as potent as their mother compound. It was reported recently that garlic heated at cooking temperatures was growth inhibitory especially against yeasts, and the growth inhibitory compound was allyl alcohol termally generated from alliin in garlic. Garlic from Seosan contained high amount of 1-nystose and 1-F-fructosyl nystose. Total free amino acid content in garlic was in a range of 2036. 1 ~ 2704.0 mg%, and it was higher in garlic from Seosan.