Allicin as an Adjunct Immunotherapy against Tuberculosis

Allicin (diallylthiosulfinate) is a volatile, oxygenated, sulphur-containing compound, extracted from garlic (Allium sativum). It is responsible for the characteristic odor of garlic. Allicin is known to exert its effects as an antipathogenic agent mainly by targeting the thiol-containing proteins or enzymes in different microorganisms and also by regulating the key genes responsible for the virulence of the microorganism [1]. It may be considered as a wonder compound owing to its extraordinary ability to kill different pathogenic molecules. The volatile nature of allicin makes it very useful for fighting and eliminating pulmonary infections. The study by Dwivedi et al. entitled “Allicin enhances antimicrobial activity of macrophages during Mycobacterium tuberculosis infection” discusses the antimycobacterial properties of allicin and the major role it plays even while treating drug-resistant mycobacterium organism which makes this compound gain huge attention [2]. This study reports that allicin not only inhibits the internalization of Mycobacterium tuberculosis (M. tb) by blocking receptors on the surface but also eliminates the bacteria by its antimycobacterial killing mechanisms. The investigators have reported that allicin not only kills the bacteria but also acts as an immunomodulator inducing host protective immune response which protects the host by minimizing the side-effects and immune dampening caused by the conventional antibiotics treatment [2].