Une d\u00e9couverte significative de l\u2019Universit\u00e9 de l\u2019\u00c9tat de Washington montre que l\u2019ail est 100 fois plus efficace que deux antibiotiques populaires pour combattre des maladies caus\u00e9es par des bact\u00e9ries responsables de toxi-infections alimentaires.<\/p>\n
Leur travail a \u00e9t\u00e9 publi\u00e9 dans le Journal de Chimioth\u00e9rapie Antimicrobienne, une suite des pr\u00e9c\u00e9dentes recherches de l\u2019auteur dans Microbiologie Appliqu\u00e9e \u00e0 l\u2019Environnement qui a d\u00e9montr\u00e9 de mani\u00e8re concluante qu\u2019un concentr\u00e9 d\u2019ail \u00e9tait efficace pour inhiber la croissance de la bact\u00e9rie Campylobacter jejuni.<\/p>\n
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\nFruits et l\u00e9gumes
\nTraitements et m\u00e9dicaments
\nAllium sativa
\nL\u2019ail est probablement l\u2019un des plus puissants aliments naturels. C\u2019est l\u2019une des raisons pour laquelle les gens qui suivent un r\u00e9gime m\u00e9diterran\u00e9en ont des vies aussi saines et longues. L\u2019ail est aussi tr\u00e8s performant en laboratoire de recherche.<\/p>\n
Provisions
\n\u00bbCe travail me passionne beaucoup parce qu\u2019il montre que ce compos\u00e9 a le potentiel de r\u00e9duire des bact\u00e9ries pathog\u00e8nes de l\u2019environnement et de nos aliments \u00bb a dit Xiaonan Lu un chercheur docteur en sciences et auteur principal de l\u2019article.<\/p>\n
L\u2019une des d\u00e9couvertes les plus int\u00e9ressantes est que l\u2019ail augmente le niveau global d\u2019antioxydants dans le corps. Scientifiquement connu sous le nom d\u2019Allium sativa, l\u2019ail est c\u00e9l\u00e8bre dans l\u2019histoire pour sa capacit\u00e9 \u00e0 combattre les virus et les bact\u00e9ries. Louis Pasteur a remarqu\u00e9 en 1858 que les bact\u00e9ries mourraient quand elles \u00e9taient arros\u00e9es d\u2019ail. Depuis le Moyen-\u00c2ge, l\u2019ail a \u00e9t\u00e9 utilis\u00e9 pour gu\u00e9rir les blessures, broy\u00e9 ou en tranches et appliqu\u00e9 directement sur les blessures pour inhiber la propagation de l\u2019infection. Les russes nomment l\u2019ail, la p\u00e9nicilline russe.<\/p>\n
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\u201cThis is the first step towards developing or reflecting on new intervention strategies,\u201d said Michael Kokel, co-author of research on Campylobacter jejuni for 25 years.<\/p>\n
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\n\u201cCampylobacter is one of the most common bacterial causes of foodborne illness in the United States and probably worldwide,\u201d Konkel said. Some 2.4 million Americans are infected each year, according to the U.S. Centers for Disease Control and Prevention, with symptoms including diarrhea, abdominal pain, and fever.<\/p>\n
Bacteria are also responsible in almost a third of cases for triggering a rare paralyzing disease known as Guillain-Barr\u00e9 syndrome.<\/p>\n
Diallyl disulfide is an organosulfur compound derived from garlic and some other plants in the Allium family . It is produced during the decomposition of allicin released when garlic is crushed.<\/p>\n
Lu and his colleagues observed the ability of diallyl disulfide to kill bacteria when they are protected by a viscous biofilm (secreted by the bacteria), which makes them 1,000 times more resistant to antibiotics than free-floating bacterial cells. They discovered that the compound can easily penetrate the protective biofilm and kill bacterial cells by combining with a sulfur-containing enzyme, thereby changing the enzyme\u2019s function and effectively blocking the cell\u2019s metabolism.<\/p>\n
Researchers have discovered that diallyl disulfide is also 100 times more effective than the antibiotics called erythromycin and ciprofloxacin and that it often acts in record time.<\/p>\n
Two previous works published last year by Lu and his colleagues at the university in Environmental and Applied Microbiology and in Analytical Chemistry showed that diallyl disulfide and other organosulfur compounds effectively killed foodborne pathogens such as Listeria Monocytogenes and Escherichia Coli O157:H7.<\/p>\n
\u201cDiallyl disulfide can be useful for reducing Campylobacter levels in the environment and for cleaning industrial food processing equipment, as the bacteria are found in biofilm in both cases,\u201d Konkel said.<\/p>\n
\u201cDiallyl disulfide could make many foods less dangerous,\u201d said Barbara Rasco, co-author of the three latest articles and Lu\u2019s advisor for her PhD in food science. \u201cIt can be used to clean food preparation surfaces and as a preservative in packaged foods such as pasta and potato salads, coleslaw, and deli meats.\u201d<\/p>\n
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\n\u201cThis would not only extend the shelf life but would also reduce the growth of potentially harmful bacteria,\u201d she said.<\/p>\n
The natural substance can also be obtained without the artificial introduction of dangerous chemicals that would disrupt its disease-reducing capabilities.<\/p>\n
Ironically, many researchers believe that antibiotics m<\/p>\n","protected":false},"excerpt":{"rendered":"
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