Abstract In many cultures, garlic (Allium sativum) has a reputation as a therapeutic panacea. In this work, a range of plant pathogenic bacteria and fungi were inhibited by garlic bulb extracts that were obtained under various conditions. The conditions included different solvents (distilled water, methanol and ethanol), and water at different pH values (pH 3.0, 5.0, 7.0, 9.0 and 10.7). Water extraction produced the best antimicrobial activity, compared to methanol and ethanol, and the greatest activity was obtained by extraction under strongly acidic condition (pH 3.0). Subsequent analysis using HPLC and GC–MS revealed that the major active ingredients were 3-vinyl-1,2-dithiacyclohex-5-ene and 3-vinyl-1,2-dithiacyclohex-4-ene. In addition, changes observed in membrane permeability, protein leakage and by scanning electron microscopy suggested that the antimicrobial activity of garlic extracts may be due to destruction of the structural integrity of cell membranes, leading to cell death.

中文翻译：

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大蒜（Allium sativum）提取物的广谱抗菌活性、化学成分和作用机制

摘要 在许多文化中，大蒜 (Allium sativum) 被誉为治疗灵丹妙药。在这项工作中，在各种条件下获得的大蒜鳞茎提取物抑制了一系列植物病原菌和真菌。条件包括不同的溶剂（蒸馏水、甲醇和乙醇）和不同 pH 值（pH 3.0、5.0、7.0、9.0 和 10.7）的水。与甲醇和乙醇相比，水提取产生的抗菌活性最好，而在强酸性条件下（pH 3.0）提取的抗菌活性最大。随后使用 HPLC 和 GC-MS 的分析表明，主要活性成分是 3-vinyl-1,2-dithiacyclohex-5-ene 和 3-vinyl-1,2-dithiacyclohex-4-ene。此外，观察到的膜通透性变化，