A total of 21 protein spots were identified to be differentially expressed. Our results indicated that the bacteriostatic mechanism of allitridi in H. pylori can be attributed to its multitarget inhibitory

effects in energy metabolism and biosynthesis including amino acid biosynthesis, protein synthesis, mRNA synthesis and fatty acid biosynthesis. Allitridi can also disturb the expression of antioxidant proteins and decrease the production of virulence factors. Western blot analysis showed that allitridi at subinhibitory concentrations can potently suppress the production of CagA and VacA. Our investigations on the antibacterial Obeticholic Acid manufacturer mode of action of allitridi provide an insight into the potential use of allitridi as a therapeutic agent against H. pylori infection. It has been demonstrated that Helicobacter pylori infection http://www.selleckchem.com/Caspase.html is strongly associated with some gastrointestinal diseases, such as gastritis, peptic ulcers and gastric carcinoma (Marshall & Warren, 1984; Parsonnet et al., 1991). Many clinical evidences show that eradication of H. pylori results in significant remission from these diseases (Labenz & Börsch, 1994; Bayerdörffer et al., 1995). Widely used triple therapy, consisting of a proton pump inhibitor and two antibiotics such as metronidazole, amoxicillin, or clarithromycin, yields

a high eradication rate (Lind et al., 1996). However, eradication failure often occurs, which is associated with undesirable side effects of these drugs, poor patient compliance and high

cost of combination therapy. An additional reason that should be emphasized is the increasing resistance of H. pylori to antibiotics. For example, strains of H. pylori resistant to metronidazole and clarithromycin have been reported (Mégraud & Doermann, 1998). Thus, it becomes highly necessary to search for an efficacious antibacterial agent to overcome the Tolmetin above clinical problems. Moreover, according to the present view, it is better if this agent comes from natural products rather than chemical synthetics. Garlic probably has the potential to fulfill these requirements. Since ancient times, garlic has been recognized as a valuable folk medicine, and has been used extensively as an antimicrobial agent against bacteria, viruses and fungi (Bolton et al., 1982; Augusti, 1996). Garlic, a natural food in diet, has some extraordinary advantages as an antibacterial agent, including easy accessibility, low cost and negligible side effects with moderate consumption. Garlic is even active against antibiotic-resistant organisms (Fani et al., 2007). Garlic extracts in combination with antibiotics can lead to total or partial synergism (Didry et al., 1992). Garlic can also suppress toxin production by bacteria (Dewitt et al., 1979). It has been shown that garlic constituents can inhibit the growth of H. pylori in vitro (O’Gara et al., 2000; Cañizares et al., 2004a, b).