3-(allyltrisulfanyl)-2-aminopropanoic acid, a novel nonvolatile water-soluble antimicrobial sulfur compound in heated garlic.

  title={3-(allyltrisulfanyl)-2-aminopropanoic acid, a novel nonvolatile water-soluble antimicrobial sulfur compound in heated garlic.},
  author={Seung-Sik Kang and Donghee Lim and K. Kyung},
  journal={Journal of medicinal food},
  volume={13 5},
A nonvolatile and slightly water-soluble antimicrobial sulfur compound newly isolated from heated garlic extract was characterized. The compound was generated most when heated at 120°C for 30 minutes and completely disappeared after 90 minutes of heating. It has a molecular mass of 225 daltons with an elemental ratio of C₆H₁₁N₁O₂S₃, and the interpretation of ¹H- and ¹³C-nuclear magnetic resonance and Fourier transform-infrared data showed that the compound was CH₂=CH-CH₂-S-S-S-CH₂-CH(NH₂)COOH… Expand
Chemistry of aged garlic: Diversity of constituents in aged garlic extract and their production mechanisms via the combination of chemical and enzymatic reactions
The changes in characteristic constituents in raw garlic and garlic extract during the aging process are presented and their production mechanisms involving the various chemical and enzymatic reactions are discussed. Expand
3-Allyltrisulfanyl-alanine Formation during the Preparation of Aged Garlic Extract.
ATrSA inhibits the secretion of interleukin-6 induced by lipopolysaccharide in mouse splenic lymphocytes in culture and suggests that ATrSA is formed via the reaction involving SAMC during the aging process. Expand
Thermolysis kinetics and thermal degradation compounds of alliin.
The results show that alliin is unstable and significant numbers of organosulfur compounds are generated under high temperature treatment. Expand
Antimicrobial properties of allium species.
  • K. Kyung
  • Biology, Medicine
  • Current opinion in biotechnology
  • 2012
Allium-derived antimicrobial compounds inhibit microorganisms by reacting with the sulfhydryl groups of cellular proteins, and evidence has accumulated that allicin and other thiosulfinates also react with non-SH amino acids. Expand
Phytoncides are organic compounds, produced by plants in order to protect them from different microorganisms. Over the years a number of plants and their extracts are subjected to investigation ofExpand
Vegetable Organosulfur Compounds and their Health Promoting Effects.
The mechanisms of action of organosulfur compounds have started to unravel, with promising results for further exploitation of these significant bioactive compounds in drug development and novel nutraceutical products. Expand
Comparison of the phytochemicals and antimicrobial activity of leaf extracts of Calotropis procera, Momordica charantia and Allium ascalonicum
This study showed that the selected plant extracts had good antimicrobial effects on the pathogenic bacteria causing gastroenteritis with Allium ascalonicum extract showing the highest activity. Expand
Antimicrobial Potential of Genes from Garlic (Allium sativum L.)
48 antimicrobial genes from garlic were identified with the potential to significantly retard the growth of economically important fungal and bacterial pathogens and exhibited the thermal stability along with nontoxic effects on mammalian blood cells, which indicate its potential use in the development of human medicines. Expand
Antimicrobial Activity of Allium chinense G. Don.
Allium chinense G. Don contains biologically active compunds as antimicrobial agent particularly anti Candida, which has the highest antimicrobial activity against all the microbial test. Expand
Effect of garlic powder on the growth of commensal bacteria from the gastrointestinal tract.
While for most bacteria the antimicrobial effect was transient, the lactobacilli showed a degree of resistance to garlic, indicating that its consumption may favour the growth of these beneficial bacterial species in the gut. Expand


Thermal Generation and Antimicrobial Activity of Unusual Heterocyclic Sulfur Compounds in Garlic
Lowly volatile heterocyclic sulfur compounds generated in autoclaved garlic extract were isolated and identified, and their antimicrobial activity was determined. Two kinds of unusual volatile sulfurExpand
Antimicrobial Activity of Garlic Heated under Different Conditions, Time of Heating, and pH
Antimicrobial activity of garlic (pH 6.0) heated at 120℃ reached its maximum at 45 min of heating and maintained the level for the rest of heating time (300 min) when tested against Candida utilisExpand
Antimicrobial Activity of Alk(en)yl Sulfides Found in Essential Oils of Garlic and Onion
Alk(en)yl sulfides derived from S-alk(en)yl-L-cysteine sulfoxides in garlic and onion were chemically synthesized, and their antimicrobial activities were determined. Both garlic oil (GO) and onionExpand
S-allylcysteine scavenges singlet oxygen and hypochlorous acid and protects LLC-PK(1) cells of potassium dichromate-induced toxicity.
It was showed for the first time that SAC is able to scavenge (1)O(2) and HOCl and to ameliorate the K( 2)Cr(2]O(7)-induced toxicity in LLC-PK1 cells in culture. Expand
S-Methyl-l-cysteine sulfoxide as the precursor of methyl methanethiolsulfinate, the principal antibacterial compound in cabbage
S-Methyl-L-cysteine sulfoxide (SMCSO) was present in several cultivars of cabbage (Brussicn oleracea) at 690–1,120 ppm. SMCSO was not inhibitory to Leuconostoc mesenreroides, but its hydrolysisExpand
Alliinase‐independent Inhibition of Staphylococcus aureus B33 by Heated Garlic
Heated (121 °C) garlic extract in which alliinase was inactivated before crushing exhibited complete bacteriostatic activity at 15% against Staphylococcus aureas. Garlic heated for 45 min showed theExpand
Effects of garlic thioallyl derivatives on growth, glutathione concentration, and polyamine formation of human prostate carcinoma cells in culture.
Diminished cell growth and altered polyamine concentrations suggest that S-allylmercaptocysteine may impede the polyamine synthesizing enzyme, Ornithine decarboxylase, either by enhancing the formation of reduced glutathione, a known inhibitor of ornithinedecarboxyase, or by reacting directly with ornithines decar boxylase at its nucleophilic thiol moiety. Expand
Induction of apoptosis by the garlic-derived compound S-allylmercaptocysteine (SAMC) is associated with microtubule depolymerization and c-Jun NH(2)-terminal kinase 1 activation.
The garlic-derived compound SAMC exerts antiproliferative effects by binding directly to tubulin and disrupting the MT assembly, thus arresting cells in mitosis and triggering JNK1 and caspase-3 signaling pathways that lead to apoptosis. Expand
Allyl alcohol is the sole antiyeast compound in heated garlic extract
that seen with heated garlic and heated alliin solution. The minimum inhibitory concentrations of heated garlic, that seen with heated garlic and heated alliin solution. The minimum inhibitoryExpand
S-allylmercaptocysteine scavenges hydroxyl radical and singlet oxygen in vitro and attenuates gentamicin-induced oxidative and nitrosative stress and renal damage in vivo
S-allylmercaptocysteine is able to scavenge hydroxyl radicals and singlet oxygen in vitro and to ameliorate the gentamicin-induced nephrotoxicity and oxidative and nitrosative stress in vivo. Expand