Allicin, a naturally occurring antibiotic from garlic, specifically inhibits acetyl‐CoA synthetase

Abstract

Allicin is shown to be a specific inhibitor of the acetyl-CoA synthetases from plants, yeast and mammals. The bacterial acetyl-CoA-forming system, consisting of acetate kinase and phosphotransacetylase, was inhibited too. Non-specific interaction with sulfhydryl-groups could be excluded in experiments with dithioerythritol and P-hydroxymercuribenzoate. Binding of allicin to the enzyme is non-covalent and reversible. [¹⁴C]-Acetate incorporation into fatty acids of isolated plastids was inhibited by allicin with an I₅₀ -value lower than 10 μM. Other enzymes of the fatty acid synthesis sequence were not affected, as was shown using precursors other than acetate.