Objective: To elucidate the effect and mechanism of garlic juice and hydrogen peroxide on the degradation of lipopolysaccharide (LPS).
Methods: Hot phenol-water method, phenol-chloroform-petroleum ether procedure, limulus lysate test, lowry's ash spetrographical examination and gas-liquid chromatography etc. were used in this study.
Results: The sequence of degradation effect was 30% hydrogen peroxide (H), the most powerful, followed by garlic juice (G), 1:1 diluted G and 3% H, their effects were dose dependent and G group was time dependent. The mechanism of H on LPS degradation was fractionization of phosphoryl in position 1 from lipid A, while that of G was complex, it could bound LPS molecule and influenced its effect besides LPS hydrolysis.
Conclusion: The study may imply that the degradation position and mechanism on LPS are different and remain to be elucidated.