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alliin lyase activity

Known as: cysteine sulphoxide lyase activity, L-cysteine sulfoxide lyase activity, alliin alkyl-sulfenate-lyase activity 
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

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.
SCOPE In this study, the anti-inflammatory effects and the molecular mechanism of alliin were analyzed in dextran sulfate sodium… Expand
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2008
2008
Thiol-disulfide organization in alliin lyase (alliinase) from garlic (Allium sativum).
Alliinase, an enzyme found in garlic, catalyzes the synthesis of the well-known chemically and therapeutically active compound… Expand
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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.
Allicin (diallylthiosulfinate) is the best known active compound of garlic. It is generated upon the interaction of the… Expand
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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.
Most garlic supplements are standardized on allicin potential and are enteric-coated to prevent gastric acid inactivation of the… Expand
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2000
2000
Cysteine sulfoxides and alliinase activity of some Allium species.
The flavor precursors of 17 species belonging to the Alliaceae family were analyzed by HPLC, and results were evaluated with… Expand
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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.
The present studies compared the impact of heating, either by microwave or convection oven, on the ability of garlic to reduce… Expand
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1998
1998
A spectrophotometric assay for allicin and alliinase (Alliin lyase) activity: reaction of 2-nitro-5-thiobenzoate with thiosulfinates.
Allicin (diallylthiosulfinate) is the main biologically active component of freshly crushed garlic cloves. It is produced upon… Expand
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1994
1994
Alliin lyase (Alliinase) from garlic (Allium sativum). Biochemical characterization and cDNA cloning.
The garlic plant (Allium sativum) alliinase (EC 4.4.1.4), which catalyzes the synthesis of allicin, was purified to homogeneity… Expand
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1979
1979
Alliin lyase: preparation and characterization of the homogeneous enzyme from onion bulbs.
Abstract Alliin lyase (alliin alkyl-sulfenate-lyase, EC 4.4.1.4; alliinase) of onion bulbs has been purified to homogeneity. The… Expand
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1968
1968
Purification of the alliin lyase of garlic, Allium sativum L.
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… Expand
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