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Deng Y, Ho CT, Lan Y, Xiao J, Lu M. Bioavailability, Health Benefits, and Delivery Systems of Allicin: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19207-19220. [PMID: 37943254 DOI: 10.1021/acs.jafc.3c05602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2023]
Abstract
Garlic has been used worldwide as a spice due to its pungent taste and flavor-enhancing properties. As a main biologically active component of the freshly crushed garlic extracts, allicin (diallyl thiosulfinate) is converted from alliin by alliinase upon damaging the garlic clove, which has been reported to have many potent beneficial biological functions. In this work, allicin formation, stability, bioavailability, and metabolism process are examined and summarized. The biological functions of allicin and potential underlying mechanisms are reviewed and discussed, including antioxidation, anti-inflammation, antidiabetic, cardioprotective, antineurodegenerative, antitumor, and antiobesity effects. Novel delivery systems of allicin with enhanced stability, encapsulation efficiency, and bioavailability are also evaluated, such as nanoparticles, gels, liposomes, and micelles. This study could provide a comprehensive understanding of the physiochemical properties and health benefits of allicin, with great potential for further applications in the food and nutraceutical industries.
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Affiliation(s)
- Yupei Deng
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, People's Republic of China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, People's Republic of China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, People's Republic of China
| | - Muwen Lu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, People's Republic of China
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Construction and Activity Study of a Natural Antibacterial Patch Based on Natural Active Substance-Green Porous Structures. Molecules 2023; 28:molecules28031319. [PMID: 36770989 PMCID: PMC9918939 DOI: 10.3390/molecules28031319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/18/2023] [Accepted: 01/21/2023] [Indexed: 01/31/2023] Open
Abstract
Bacterial infections are a serious threat to human health, and the rapid emergence of bacterial resistance caused by the abuse of antibiotics exacerbates the seriousness of this problem. Effectively utilizing natural products to construct new antimicrobial strategies is regarded as a promising way to suppress the rapid development of bacterial resistance. In this paper, we fabricated a new type of natural antibacterial patch by using a natural active substance (allicin) as an antibacterial agent and the porous structure of the white pulp of pomelo peel as a scaffold. The antibacterial activity and mechanisms were systematically investigated by using various technologies, including the bacteriostatic circle, plate counting, fluorescence staining, and a scanning electron microscope. Both gram-positive and negative bacteria can be effectively killed by this patch. Moreover, this natural antibacterial patch also showed significant anti-skin infection activity. This study provides a green approach for constructing efficient antibacterial patches.
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Jiang H, Xing Z, Wang Y, Zhang Z, Kumah Mintah B, Dabbour M, Li Y, He R, Huang L, Ma H. Preparation of allicin-whey protein isolate conjugates: Allicin extraction by water, conjugates' ultrasound-assisted binding and its stability, solubility and emulsibility analysis. ULTRASONICS SONOCHEMISTRY 2020; 63:104981. [PMID: 32000052 DOI: 10.1016/j.ultsonch.2020.104981] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 01/06/2020] [Accepted: 01/18/2020] [Indexed: 05/26/2023]
Abstract
The instability of allicin makes it easily decomposed into various organic sulfur compounds, resulting in significant decrease in biological activity. In this study, allicin was firstly extracted with water, then bound with whey protein isolates (WPI) which were pretreated by ultrasound to form conjugates, and the stability, water solubility and emulsibility of conjugates were as well investigated. The research results showed that there were no significant differences in the extraction yields of allicin from water, 40% and 80% ethanol. Appropriate frequency (20/40 kHz), power (50 W/L) and time (20 min) of ultrasonic pretreatments significantly increased (P < 0.05) the sulfhydryl groups content of WPI by 35.05% over control, causing improvement in binding ability of protein to allicin. The binding process of allicin-WPI displayed good fit with Elovich kinetic model (R2 = 0.9781). The mass retention rate of the conjugates (in 60% combination rate) with ultrasonic pretreating kept at 95.97% after 14 days of storage at 25 °C, whereas allicin's mass retention rate was only 61.79% at same storage condition. The water solubility of the prepared conjugates was significantly higher than allicin. And with optimal condition ultrasonic pretreatment of WPI, the conjugates showed the highest emulsifying capacity and emulsion stability (49.56 m2/g, 10.06 min). In conclusion, the ultrasonically pretreated allicin-WPI conjugates exhibited better stability, water solubility and emulsifying properties compared to allicin, this expands the application field of allicin.
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Affiliation(s)
- Hui Jiang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing , Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Zheng Xing
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing , Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yang Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Applied Chemistry and Biological Engineering, Weifang Engineering Vocational College, 8979 Yunmenshan South Road, Qingzhou, Shandong 262500, China
| | - Zhaoli Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Applied Chemistry and Biological Engineering, Weifang Engineering Vocational College, 8979 Yunmenshan South Road, Qingzhou, Shandong 262500, China
| | - Benjamin Kumah Mintah
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Yihe Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; College of Grain Engineering, Food&Drug, Jiangsu Vocational College of Finance &Economics, 8 Meicheng East Road, Huaian, Jiangsu 223001, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing , Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Liurong Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing , Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing , Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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Panyod S, Wu WK, Lu KH, Liu CT, Chu YL, Ho CT, Hsiao WLW, Lai YS, Chen WC, Lin YE, Lin SH, Wu MS, Sheen LY. Allicin Modifies the Composition and Function of the Gut Microbiota in Alcoholic Hepatic Steatosis Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3088-3098. [PMID: 32050766 DOI: 10.1021/acs.jafc.9b07555] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The intestinal microbiome plays an important role in the pathogenesis of liver diseases. Alcohol intake induces gut microbiota dysbiosis and alters its function. This study investigated the antibiotic effect of allicin in mice with hepatic steatosis. Male C57BL/6 mice were administered an ethanol diet supplemented with allicin (5 and 20 mg/(kg bw day)) for 4 weeks. Allicin modified the gut microbiota composition. Cecal microbiota exhibited a positive correlation with alcohol and hepatic triacylglycerol, but were suppressed with allicin. Ethanol diet with 5 mg of allicin induced a lower intestinal permeability compared to the ethanol diet alone. Allicin mediated the lipopolysaccharide (LPS)-CD14-toll-like receptor 4 (TLR4)-induced hepatic inflammation pathway by reducing LPS, CD14, TLR4, and pro-inflammatory cytokines-tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and IL-6. However, hepatic inflammation primarily resulted from alcohol toxicity rather than LPS production in the gut. The prediction of functional profiles from metagenomic 16S ribosomal RNA (rRNA) data revealed different functional profiles in each group. The predicted aldehyde dehydrogenase tended to increase in alcoholic mice administered allicin. The predicted LPS-related pathway and LPS biosynthesis protein results exhibited a similar trend as plasma LPS levels. Thus, alcohol and allicin intake shapes the gut microbiota and its functional profile and improves the CD14-TLR4 pathway to alleviate inflammation in the liver.
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Affiliation(s)
- Suraphan Panyod
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
- Department of Internal Medicine, College of Medicine, National Taiwan University, Taipei 10617, Taiwan
| | - Wei-Kai Wu
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
- Department of Internal Medicine, National Taiwan University Hospital Bei-Hu Branch, Taipei 10800, Taiwan
| | - Kuan-Hung Lu
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
| | - Chun-Ting Liu
- Product and Process Research Center, Food Industry Research and Development Institute, Hsinchu 30062, Taiwan
| | - Yung-Lin Chu
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Wen-Luan Wendy Hsiao
- State Key Laboratory of Quality Research in Chinese Medicines, Macau University of Science and Technology, Macau, China
| | - Yi-Syuan Lai
- Department of Hospitality Management, Yu Da University of Science and Technology, Miaoli 36143, Taiwan
| | - Wei-Cheng Chen
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
| | - Yu-En Lin
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
| | - Shi-Hang Lin
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
| | - Ming-Shiang Wu
- Department of Internal Medicine, College of Medicine, National Taiwan University, Taipei 10617, Taiwan
| | - Lee-Yan Sheen
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
- Center for Food and Biomolecules, National Taiwan University, Taipei 10617, Taiwan
- National Center for Food Safety Education and Research, National Taiwan University, Taipei 10617, Taiwan
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Maheswari P, Ponnusamy S, Harish S, Ganesh M, Hayakawa Y. Hydrothermal synthesis of pure and bio modified TiO2: Characterization, evaluation of antibacterial activity against gram positive and gram negative bacteria and anticancer activity against KB Oral cancer cell line. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2018.11.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
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Doganturk M, Demiray E, Gursoy O, Yilmaz Y. Kinetics of allicin potential loss in garlic slices during convective drying. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1343] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- M. Doganturk
- Graduate School of Natural and Applied Sciences, Division of Food Engineering, Burdur Mehmet Akif Ersoy University, Istiklal Campus, 15030, Burdur, Turkey
| | - E. Demiray
- Department of Food Engineering, Faculty of Engineering, Pamukkale University, Kinikli, 20070, Denizli, Turkey
| | - O. Gursoy
- Department of Food Engineering, Faculty of Engineering and Architecture, Burdur Mehmet Akif Ersoy University, Istiklal Campus, 15030, Burdur, Turkey
| | - Y. Yilmaz
- Department of Food Engineering, Faculty of Engineering and Architecture, Burdur Mehmet Akif Ersoy University, Istiklal Campus, 15030, Burdur, Turkey
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Tomšik A, Šarić L, Bertoni S, Protti M, Albertini B, Mercolini L, Passerini N. Encapsulations of wild garlic (Allium ursinum L.) extract using spray congealing technology. Food Res Int 2018; 119:941-950. [PMID: 30884734 DOI: 10.1016/j.foodres.2018.10.081] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2018] [Revised: 08/27/2018] [Accepted: 10/27/2018] [Indexed: 01/19/2023]
Abstract
The objective of this study was to incorporate wild garlic (A. ursinum) extract into microparticles (MPs) in order to protect its valuable active compounds and improve its oral bioavailability. For this purpose, spray congealing technology was applied and Gelucire 50/13 (Stearoyl polyoxyl-32 glycerides) was selected as MPs carrier. MPs were characterized in terms of yield, encapsulation efficiency and particle size. Differential scanning calorimetry (DSC) and Fourier-transform infrared spectroscopy (FT-IR) analysis of MPs showed the absence of chemical interactions between carrier and extract and suggested that spray congealing process did not modify nor degrade the encapsulated extract. The encapsulation into MPs led to an improvement of the extract dissolution performance as well as an enhancement in solubility of >18 fold compared to the pure extract. Additionally, MPs were stable over three months showing only a minor decrease in the content of active compounds (allicin and S-methyl methanethiosulfonate) and maintaining a good antimicrobial activity. Therefore, obtained results suggested that the encapsulation of A. ursinum extract in MPs by spray congealing is a promising approach to improve the biopharmaceutical properties of the extract, without affecting its antibacterial activity.
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Affiliation(s)
- Alena Tomšik
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia.
| | - Ljubiša Šarić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad 21000, Serbia
| | - Serena Bertoni
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via S. Donato 19/2, Bologna 40127, Italy
| | - Michele Protti
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via Belmeloro 6, Bologna 40126, Italy
| | - Beatrice Albertini
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via S. Donato 19/2, Bologna 40127, Italy
| | - Laura Mercolini
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via Belmeloro 6, Bologna 40126, Italy
| | - Nadia Passerini
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum - University of Bologna, Via S. Donato 19/2, Bologna 40127, Italy.
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Panyod S, Wu WK, Ho CT, Lu KH, Liu CT, Chu YL, Lai YS, Chen WC, Lin YE, Lin SH, Sheen LY. Diet Supplementation with Allicin Protects against Alcoholic Fatty Liver Disease in Mice by Improving Anti-inflammation and Antioxidative Functions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7104-7113. [PMID: 27584700 DOI: 10.1021/acs.jafc.6b02763] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
This study investigated the liver-protective effects of allicin, an active compound in fresh garlic, against alcoholic fatty liver disease (AFLD) and liver inflammation. Its effects were investigated in an AFLD model in male C57BL/6 mice, which were fed Lieber-DeCarli liquid diet containing ethanol. Allicin (5 and 20 mg/kg bw/day) was orally administered daily in the AFLD mice for 4 weeks. The results indicate that allicin promotes hepatoprotection by significantly reducing aspartate transaminase (AST) and alanine transaminase (ALT) levels (p < 0.05) in the plasma, which are key indicators of liver damage. Allicin reduced fat accumulation, increased glutathione and catalase levels, and decreased microsomal protein cytochrome P450 2E1 (CYP2E1) expression (p < 0.05) in the livers of the AFLD mice. Furthermore, allicin supplementation significantly decreased the levels of proinflammatory tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and IL-6 and suppressed the expression of sterol regulatory element-binding protein-1 (SREBP-1) (p < 0.05). Additionally, it improved the hepatic alcohol dehydrogenase (ADH) activity (p < 0.05). Collectively, these findings demonstrate that allicin attenuates liver oxidative stress and inflammation.
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Affiliation(s)
- Suraphan Panyod
- Institute of Food Science and Technology, National Taiwan University , Taipei, Taiwan
| | - Wei-Kai Wu
- Institute of Food Science and Technology, National Taiwan University , Taipei, Taiwan
- Department of Internal Medicine, National Taiwan University Hospital , Taipei, Taiwan
| | - Chi-Tang Ho
- Institute of Food Science and Technology, National Taiwan University , Taipei, Taiwan
- Department of Food Science, Rutgers University , New Brunswick, New Jersey, United States
| | - Kuan-Hung Lu
- Institute of Food Science and Technology, National Taiwan University , Taipei, Taiwan
| | - Chun-Ting Liu
- Product and Process Research Center, Food Industry Research and Development Institute , Hsinchu, Taiwan
| | - Yung-Lin Chu
- International Master's Degree Program in Food Science, International College, National Pingtung University of Science and Technology , Pingtung, Taiwan
| | - Yi-Syuan Lai
- Institute of Food Science and Technology, National Taiwan University , Taipei, Taiwan
- Department of Hospitality Management, Yu Da University of Science and Technology , Miaoli, Taiwan
| | - Wei-Cheng Chen
- Institute of Food Science and Technology, National Taiwan University , Taipei, Taiwan
| | - Yu-En Lin
- Institute of Food Science and Technology, National Taiwan University , Taipei, Taiwan
| | - Shih-Hang Lin
- Institute of Food Science and Technology, National Taiwan University , Taipei, Taiwan
| | - Lee-Yan Sheen
- Institute of Food Science and Technology, National Taiwan University , Taipei, Taiwan
- Center for Food and Biomolecules, National Taiwan University , Taipei, Taiwan
- National Center for Food Safety Education and Research, National Taiwan University , Taipei, Taiwan
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Zalepugin DY, Tilkunova NA, Chernyshova IV, Vlasov MI, Mulyukin AL. Components of supercritical extracts of garlic and synthetic nonsymmetrical allyl disulfides as potential antimicrobial preparations. RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY B 2016. [DOI: 10.1134/s1990793115070155] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Zalepugin DY, Tilkunova NA, Chernyshova IV. Stability of thiosulfinates from garlic (Allium sativum L.) supercritical extracts in polar and nonpolar solvents. RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY B 2016. [DOI: 10.1134/s1990793115070143] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Wang H, Li X, Liu X, Shen D, Qiu Y, Zhang X, Song J. Influence of pH, concentration and light on stability of allicin in garlic (Allium sativum L.) aqueous extract as measured by UPLC. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1838-1844. [PMID: 25205359 DOI: 10.1002/jsfa.6884] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2014] [Revised: 07/02/2014] [Accepted: 08/18/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Garlic is one of the most important bulb vegetables and is mainly used as a spice or flavoring agent for foods. It is also cultivated for its medicinal properties, attributable to sulfur compounds, of which allicin is the most important. However, the stability of allicin in garlic extract is not well understood. In this study, using UPLC, the stability of allicin extracted in water from garlic was evaluated in phosphate buffer at different temperatures under light and dark conditions. RESULTS At room temperature, allicin in aqueous extract was most stable at pH 5-6 but degraded quickly at lower or higher pH. It began to degrade within 0.5 h and was not detectable after 2 h when the pH was higher than 11 or lower than 1.5. It degraded quickly when the temperature was higher than 40 °C and especially higher than 70 °C. At room temperature, allicin in water could be stored for 5 days without obvious degradation. Higher concentrations of allicin in solution were somewhat more stable than low concentrations. CONCLUSION Allicin extract was sensitive to pH and temperature of storage but not to light. Higher-concentration allicin solution was more stable.
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Affiliation(s)
- Haiping Wang
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Xixiang Li
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Xinyan Liu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Di Shen
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Yang Qiu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Xiaohui Zhang
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Jiangping Song
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
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Arzanlou M, Bohlooli S, Ranjbar Omid M. Purification of Allicin From Garlic Extract Using Semi-Preparative High Performance Liquid Chromatography. Jundishapur J Nat Pharm Prod 2015. [DOI: 10.17795/jjnpp-17424] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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13
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Glutathione-garlic sulfur conjugates: slow hydrogen sulfide releasing agents for therapeutic applications. Molecules 2015; 20:1731-50. [PMID: 25608858 PMCID: PMC6272329 DOI: 10.3390/molecules20011731] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2014] [Revised: 12/31/2014] [Accepted: 01/13/2015] [Indexed: 11/16/2022] Open
Abstract
Natural organosulfur compounds (OSCs) from Allium sativum L. display antioxidant and chemo-sensitization properties, including the in vitro inhibition of tumor cell proliferation through the induction of apoptosis. Garlic water- and oil-soluble allyl sulfur compounds show distinct properties and the capability to inhibit the proliferation of tumor cells. In the present study, we optimized a new protocol for the extraction of water-soluble compounds from garlic at low temperatures and the production of glutathionyl-OSC conjugates during the extraction. Spontaneously, Cys/GSH-mixed-disulfide conjugates are produced by in vivo metabolism of OSCs and represent active molecules able to affect cellular metabolism. Water-soluble extracts, with (GSGaWS) or without (GaWS) glutathione conjugates, were here produced and tested for their ability to release hydrogen sulfide (H2S), also in the presence of reductants and of thiosulfate:cyanide sulfurtransferase (TST) enzyme. Thus, the TST catalysis of the H2S-release from garlic OSCs and their conjugates has been investigated by molecular in vitro experiments. The antiproliferative properties of these extracts on the human T-cell lymphoma cell line, HuT 78, were observed and related to histone hyperacetylation and downregulation of GAPDH expression. Altogether, the results presented here pave the way for the production of a GSGaWS as new, slowly-releasing hydrogen sulfide extract for potential therapeutic applications.
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14
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Ilić DP, Stojanović S, Najman S, Nikolić VD, Stanojević LP, Tačić A, Nikolić LB. Biological evaluation of synthesized allicin and its transformation products obtained by microwaves in methanol: antioxidant activity and effect on cell growth. BIOTECHNOL BIOTEC EQ 2015; 29:189-194. [PMID: 26019632 PMCID: PMC4433831 DOI: 10.1080/13102818.2014.994267] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2014] [Accepted: 07/14/2014] [Indexed: 11/01/2022] Open
Abstract
Allicin is the most biologically active substance present in garlic. It can be synthesized or obtained by extraction of fresh garlic. Transformation products of allicin are also biologically active. The aim of this study was to examine the antioxidant activity of synthesized allicin and its transformation products obtained using microwaves in methanol at 55 °C as well as their effect on HeLa cells growth. The antioxidant activity was determined by DPPH (2,2-diphenyl-1-picrylhydrazyl radical) test. The effect on HeLa cells growth was determined by MTT (3-(4,5-dimethylthiazole-2-yl)-2,5-diphenyl-2H-tetrazolium bromide) test. For MTT test, allicin and its transformation products were dispersed in carmellose sodium solution and examined in concentrations ranging from 0.3 μg/mL to 3 mg/mL. Allicin showed stronger antioxidant activity than the transformation products. A maximum degree of neutralization of DPPH radicals, about 90%, was reached when the concentration of allicin was 2 mg/mL, with an EC50 (concentration of sample which is required for reduction of the initial concentration DPPH radicals to 50%) value of 0.37 mg/mL. In our study, allicin and its transformation products were not cytotoxic to HeLa cells under the examined conditions. The highest concentration of allicin and its transformation products had a slight antiproliferative effect, with a more pronounced effect of allicin, which reflected on the morphology of HeLa cells. The examined substances are safe to use on epithelial cells at concentrations up to 3 mg/mL when applied in carmellose sodium solution. Using carmellose sodium as a dispersing agent could be recommended as a good approach for testing liposoluble substances in liquid cell cultures.
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Affiliation(s)
- Dušica P Ilić
- Department of Chemistry and Chemical Technology, Faculty of Technology , University of Niš , Leskovac , Serbia
| | - Sanja Stojanović
- Department for Cell and Tissue Engineering, Institute of Biology and Human Genetics, Faculty of Medicine , University of Niš , Niš , Serbia
| | - Stevo Najman
- Department for Cell and Tissue Engineering, Institute of Biology and Human Genetics, Faculty of Medicine , University of Niš , Niš , Serbia
| | - Vesna D Nikolić
- Department of Chemistry and Chemical Technology, Faculty of Technology , University of Niš , Leskovac , Serbia
| | - Ljiljana P Stanojević
- Department of Chemistry and Chemical Technology, Faculty of Technology , University of Niš , Leskovac , Serbia
| | - Ana Tačić
- Department of Chemistry and Chemical Technology, Faculty of Technology , University of Niš , Leskovac , Serbia
| | - Ljubiša B Nikolić
- Department of Chemistry and Chemical Technology, Faculty of Technology , University of Niš , Leskovac , Serbia
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15
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Shard A, Kumar R, Saima S, Sharma N, Sinha AK. Amino acid and water-driven tunable green protocol to access S–S/C–S bonds via aerobic oxidative coupling and hydrothiolation. RSC Adv 2014. [DOI: 10.1039/c4ra02909g] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Arginine in conjunction with water has been employed as an effective and recyclable organocatalyst for oxidative coupling of thiophenols and hydrothiolation of alkynes.
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Affiliation(s)
- Amit Shard
- NPP Division
- CSIR-Institute of Himalayan Bioresource Technology
- Palampur-176061, India
- Academy of Scientific and Innovative Research (AcSIR)
- New Delhi, India
| | - Rajesh Kumar
- NPP Division
- CSIR-Institute of Himalayan Bioresource Technology
- Palampur-176061, India
| | - Saima Saima
- NPP Division
- CSIR-Institute of Himalayan Bioresource Technology
- Palampur-176061, India
- Medicinal and Process Chemistry Division
- CSIR-Central Drug Research Institute (Council of Scientific and Industrial Research)
| | - Nidhi Sharma
- NPP Division
- CSIR-Institute of Himalayan Bioresource Technology
- Palampur-176061, India
| | - Arun K. Sinha
- NPP Division
- CSIR-Institute of Himalayan Bioresource Technology
- Palampur-176061, India
- Academy of Scientific and Innovative Research (AcSIR)
- New Delhi, India
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16
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Lee J, Gupta S, Huang JS, Jayathilaka LP, Lee BS. HPLC-MTT assay: anticancer activity of aqueous garlic extract is from allicin. Anal Biochem 2013; 436:187-9. [PMID: 23416182 DOI: 10.1016/j.ab.2013.01.033] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2013] [Revised: 01/26/2013] [Accepted: 01/29/2013] [Indexed: 10/27/2022]
Abstract
A strategy using reversed-phase high-performance liquid chromatography (HPLC), thin layer chromatography (TLC), mass spectrometry (MS), nuclear magnetic resonance (NMR), chemical synthesis, and MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) cell viability assay to identify allicin as the active anticancer compound in aqueous garlic extract (AGE) is described. Changing the pH of AGE from 7.0 to 5.0 eliminated interfering molecules and enabled a clean HPLC separation of the constituents in AGE. MTT assay of the HPLC fractions identified an active fraction. Further analysis by TLC, MS, and NMR verified the active HPLC fraction as allicin. Chemically synthesized allicin was used to provide further confirmation. The results clearly identify the active compound in AGE as allicin.
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Affiliation(s)
- Jenny Lee
- Illinois Mathematics and Science Academy, Aurora, IL 60506, USA
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17
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Ilić D, Nikolić V, Stanković M, Nikolić L, Stanojević L, Mladenović-Ranisavljević I, Šmelcerović A. Transformation of synthetic allicin: the influence of ultrasound, microwaves, different solvents and temperatures, and the products isolation. ScientificWorldJournal 2012; 2012:561823. [PMID: 22629145 PMCID: PMC3354368 DOI: 10.1100/2012/561823] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2011] [Accepted: 01/02/2012] [Indexed: 11/17/2022] Open
Abstract
The transformation of the synthesized allicin, using conventional method, the influence of ultrasound and microwaves, in different organic solvents (acetonitrile, acetone, methanol, and chloroform), at various temperatures (room temperature, 45 °C, and 55 °C) was investigated. Allicin degradation kinetic was monitored by HPLC. Allicin transformation under the effect of microwaves is faster than transformations performed under the influence of ultrasound or by conventional method. Increase of the temperature accelerates allicin transformation. Pharmacologically active compounds of (E)-ajoene, (Z)-ajoene, 3-vinyl-4H-1,2-dithiin, 2-vinyl-4H-1,3-dithiin, and diallyl disulfide were isolated from the mixture of transformation products of allicin under the influence of microwaves in methanol at 55 °C, which is according to kinetic parameters (highest values of the order of reaction and the lowest activation energy) the optimal method.
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Affiliation(s)
- Dušica Ilić
- Faculty of Technology, University of Niš, Leskovac, Serbia
| | - Vesna Nikolić
- Faculty of Technology, University of Niš, Leskovac, Serbia
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18
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Pirak T, Jangchud A, Jantawat P. Characterisation of physical, chemical and antimicrobial properties of allicin-chitosan complexes. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02978.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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