Unusual cystine lyase activity of the enzyme alliinase: direct formation of polysulphides.

@article{Keusgen2008UnusualCL,
  title={Unusual cystine lyase activity of the enzyme alliinase: direct formation of polysulphides.},
  author={M. Keusgen},
  journal={Planta medica},
  year={2008},
  volume={74 1},
  pages={
          73-9
        }
}
  • M. Keusgen
  • Published 2008
  • Chemistry, Medicine
  • Planta medica
  • Garlic ( Allium sativum L.) and related species are highly estimated as foods, spices, and herbal remedies in many parts of the world. Sulphur-containing flavour compounds like allicin (allyl 2-propenethiosulphinate) are responsible for the smell and taste of freshly crunched garlic. These substances are formed by the action of alliinase (EC 4.4.1.4) on cysteine sulphoxides, e. g., alliin [ S-(+)-allyl- L-cysteine sulphoxide]. Additionally, alliinase catalyses the C-S lysis of cystine in the… CONTINUE READING
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