Cysteine Sulfoxides and Alliinase Activity of Some Allium Species

Abstract

The flavor precursors of 17 species belonging to the Alliaceae family were analyzed by HPLC, and results were evaluated with respect to the classification of species into their genus, subgenus, and section. Identification and quantification of these precursors were carried out by synthetic and natural reference materials. In addition, nine of these species were investigated in terms of their alliinase activity. Alliinase (EC 4.4.1.4) catalyzes the conversion of odorless (+)-S-alk(en)yl-L-cysteine sulfoxides into volatile thiosulfinates. Cysteine sulfoxides as well as alliinase activity were found in all investigated samples, and (+)-S-methyl-L-cysteine sulfoxide was most abundant. (+)-S-Propyl-L-cysteine sulfoxide was detected in only a few, not closely related, species. Analysis of the crude protein extract of nine species gave evidence that alliinase activities of samples were similar in terms of pH and temperature optimum, K(M) value, and substrate specificity. For all investigated protein extracts, the highest specific alliinase activity was found for (+)-S-(2-propenyl)-L-cysteine sulfoxide (alliin). The substrate specificity of these enzymes was not related to relative abundance of the cysteine sulfoxides. However, SDS-PAGE yielded some significant differences among species in terms of their total protein compositions. Species belonging to different subgenera exhibited a specific protein pattern with molecular masses between 13 and 35 kDa.

Protective Effects of Cysteine Analogues on Acute Myocardial Ischemia: Novel Modulators of Endogenous H2S Production

“…SAC is one of the major organosulfur compounds found in aged garlic extracts, and the allyl moiety appears to be crucial for any biologic activity. Similarly, SPC has been identified in extracts prepared from Allium species such as garlic and onion (10,19). Several studies have indicated that SAC and SPC can inhibit TG and cholesterol biosynthesis in cultured rat hepatocytes (8,11).…”

Antihemolytic and antioxidant activities of Allium paradoxum

“…The plant is used to prepare a variety of local and special foods. Cysteine sulfoxides and alliinase activity of A. paradoxum have been reported recently [9]. To the best of our knowledge there is no scientific reported about antioxidant and antihemolytic activities of this species.…”

Effect of Drying Characteristics of Garlic-A Review

“…Therefore, the main objective of was to explore the possibility of using combined microwave-convective drying technique for processing of garlic and assessment of the quality of finished product. Many studies have recently provided strong evidence that most of these biological functions of garlic are attributed to allicin [37,38]; Tulasidas TN [39] reported that no compound outside the thiosulphate, of which allicin is about 60-80% has been found that accounts for a significant portion of the pharmaceutical activities of crushed garlic at levels representing normal human consumption (2-5 g/d).…”