Garlic blocks quorum sensing and attenuates the virulence of Pseudomonas aeruginosa.
Harjai K1, Kumar R, Singh S.
http://www.ncbi.nlm.nih.gov/pubmed/19878318
Les souris nourries a l´extrait d´ail avaient moins de bacteries dans leurs reins, lesquels ont ete proteges de la destruction des tissus. In vitro les bacteries ont produit moins de facteurs de virulence et de signaux de quorum sensing [communication entre bacteries qui leur permettent de produire le biofilme] en presence d´extrait d´ail frais.In the present study, garlic was evaluated as a prophylactic agent in vivo in a mouse UTI model. Oral treatment with garlic significantly lowered renal bacterial counts and protected mouse kidney from tissue destruction. In vitro data showed decreased elaboration of virulence factors and reduced production of quorum-sensing signals by P. aeruginosa in the presence of fresh garlic extract. The results suggest that decreased virulence of P. aeruginosa in garlic-fed mice can be attributed to the quorum-sensing inhibitory property of garlic. This might have contributed towards reduced production of virulence factors, as seen in vitro.
Ces resultats suggerent que la virulence reduite de P.a. chez les souris nourries a l´ail peut etre attribuee a la propriete inhibitrice du QS par l´ail. Cela a peut-etre contribue a la production reduite de facteurs de virulence, comme cela fut constate in vitro.