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alliin lyase activity
Known as:
cysteine sulphoxide lyase activity
, L-cysteine sulfoxide lyase activity
, alliin alkyl-sulfenate-lyase activity
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Catalysis of the reaction: an S-alkyl-L-cysteine S-oxide = an alkyl sulfenate + 2-aminoacrylate. [EC:4.4.1.4, MetaCyc:ALLIIN-LYASE-RXN]
National Institutes of Health
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Papers overview
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2017
2017
Alliin, a garlic organosulfur compound, ameliorates gut inflammation through MAPK-NF-κB/AP-1/STAT-1 inactivation and PPAR-γ activation.
Limin Shi
,
Qinlu Lin
,
+7 authors
Feijun Luo
Molecular nutrition & food research
2017
SCOPE In this study, the anti-inflammatory effects and the molecular mechanism of alliin were analyzed in dextran sulfate sodium…
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2008
2008
Thiol-disulfide organization in alliin lyase (alliinase) from garlic (Allium sativum).
Lev Weiner
,
Irina Shin
,
+5 authors
Aharon Rabinkov
Protein science : a publication of the Protein…
2008
Alliinase, an enzyme found in garlic, catalyzes the synthesis of the well-known chemically and therapeutically active compound…
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2002
2002
A spectrophotometric assay for allicin, alliin, and alliinase (alliin lyase) with a chromogenic thiol: reaction of 4-mercaptopyridine with thiosulfinates.
Talia Miron
,
Irina Shin
,
+4 authors
Aharon Rabinkov
Analytical biochemistry
2002
Allicin (diallylthiosulfinate) is the best known active compound of garlic. It is generated upon the interaction of the…
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Highly Cited
2001
Highly Cited
2001
Low allicin release from garlic supplements: a major problem due to the sensitivities of alliinase activity.
Larry D. Lawson
,
Z J Wang
Journal of agricultural and food chemistry
2001
Most garlic supplements are standardized on allicin potential and are enteric-coated to prevent gastric acid inactivation of the…
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2000
2000
Cysteine sulfoxides and alliinase activity of some Allium species.
Ingo Krest
,
Janina Glodek
,
Michael Keusgen
Journal of agricultural and food chemistry
2000
The flavor precursors of 17 species belonging to the Alliaceae family were analyzed by HPLC, and results were evaluated with…
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1999
1999
Heating garlic inhibits its ability to suppress 7, 12-dimethylbenz(a)anthracene-induced DNA adduct formation in rat mammary tissue.
Kun Song
,
John A. Milner
The Journal of nutrition
1999
The present studies compared the impact of heating, either by microwave or convection oven, on the ability of garlic to reduce…
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1998
1998
A spectrophotometric assay for allicin and alliinase (Alliin lyase) activity: reaction of 2-nitro-5-thiobenzoate with thiosulfinates.
Talia Miron
,
Aharon Rabinkov
,
David Mirelman
,
L. Weiner
,
Meir Wilchek
Analytical biochemistry
1998
Allicin (diallylthiosulfinate) is the main biologically active component of freshly crushed garlic cloves. It is produced upon…
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1994
1994
Alliin lyase (Alliinase) from garlic (Allium sativum). Biochemical characterization and cDNA cloning.
Aharon Rabinkov
,
Xiongzhao Zhu
,
Gideon Grafi
,
Gad Galili
,
David Mirelman
Applied biochemistry and biotechnology
1994
The garlic plant (Allium sativum) alliinase (EC 4.4.1.4), which catalyzes the synthesis of allicin, was purified to homogeneity…
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1979
1979
Alliin lyase: preparation and characterization of the homogeneous enzyme from onion bulbs.
H E Tobkin
,
Mendel Mazelis
Archives of biochemistry and biophysics
1979
Abstract Alliin lyase (alliin alkyl-sulfenate-lyase, EC 4.4.1.4; alliinase) of onion bulbs has been purified to homogeneity. The…
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1968
1968
Purification of the alliin lyase of garlic, Allium sativum L.
Mendel Mazelis
,
L Crews
The Biochemical journal
1968
1. Alliin lyase (EC 4.4.1.4) was purified up to sevenfold from garlic-bulb homogenates. The enzyme was unstable to storage at -10…
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