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本文报导常吃大蒜的胃癌低发区苍山县居民胃液中活菌总数、硝酸盐还原菌检出率和胃液pH值均显著低于少吃大蒜的胃癌高发区栖霞县。体外实验进一步证实大蒜匀浆、乙基硫代磺酸乙酯和二烯丙三硫对从受检人胃液中分离出的硝酸盐还原菌的生长及产生亚硝酸盐均有明显的抑制作用。由此可提示前文报导常吃大蒜居民胃液中亚硝酸盐含量显著低于少食大蒜者,其原因可能是由于大蒜对胃液中细菌,特别是对硝酸盐还原菌的抑杀作用。
This article reports the total number of viable bacteria in gastric juice of gastric cancer patients who eat garlic at low incidence areas, the detection rate of nitrate-reducing bacteria and the pH value of gastric juice were significantly lower than that of Qixia County, a high-incidence area of gastric cancer who ate garlic. In vitro experiments further confirmed that garlic homogenates, ethyl ethyl thiosulfate and diallyl trisulfide were significantly inhibited from the growth of the nitrate-reducing bacteria isolated from the tested human gastric juice and the production of nitrite. This can be prompted earlier reported that residents of garlic in gastric juice in patients with nitrite was significantly lower than those who eat garlic, the reason may be due to garlic in the gastric juice bacteria, especially nitrate-reducing bacteria inhibition.