Inhibition of certain thiol-containing enzymes in the
microorganisms by the rapid reaction of thiosulfinates
with thiol groups was assumed to be the main mechanism
involved in the antibiotic effect [3]. Recently, we have
studied the mechanism of action of pure allicin molecules
with thiol groups in more detail [14]. This study confirmed
the ability of allicin to react with a model thiol compound
(L-cysteine) to form the S-thiolation product,
S-allylmercaptocysteine. The identification of the thiolation
product was proven by nuclear magnetic resonance
as well as by mass spectroscopy.