Abstract
Garlic and formulations containing allicin are used widely as fungicides in modern agriculture. However, limited reports are available on the allelopathic mechanism of green garlic volatile organic compounds (VOCs) and its component allelochemicals. The aim of this study was to investigate VOCs of green garlic and their effect on scavenging of reactive oxygen species (ROS) in cucumber. In this study, green garlic VOCs were collected by HS-SPME, then analyzed by GS-MS. Their biological activity were verified by bioassays. The results showed that diallyl disulfide (DADS) is the main allelochemical of green garlic VOCs and the DADS content released from green garlic is approximately 0.08 mg/g. On this basis, the allelopathic effects of green garlic VOCs in vivo and 1 mmol/L DADS on scavenging of ROS in cucumber seedlings were further studied. Green garlic VOCs and DADS both reduce superoxide anion and increase the accumulation of hydrogen peroxide of cucumber seedlings. They can also regulate active antioxidant enzymes (SOD, CAT, POD), antioxidant substances (MDA, GSH and ASA) and genes (CscAPX, CsGPX, CsMDAR, CsSOD, CsCAT, CsPOD) responding to oxidative stress in cucumber seedlings.
Highlights
Plants synthesize and release various volatile organic compounds (VOCs) [1]
VOCs collected from green garlic the basis to its mechanism in scavenging
VOCs collected from the green garlic segments that were reveal its mechanism in scavenging reactive oxygen species (ROS)
Summary
Plants synthesize and release various volatile organic compounds (VOCs) [1]. VOCs play essential roles in attracting pollinators and seed-dispersers, defense against herbivores and pathogens, interplant signaling and allelopathy [2,3]. Garlic (Allium sativum L.), an economically important vegetable [4], contains various volatile components, including diallyl, dimethyl, and allyl methyl sulfides, disulfides, and trisulfides, as well as some other minor components, all of which are formed by the decomposition of allicin and are released upon crushing garlic. These organosulfur compounds can inhibit carcinogen activation, boost detoxifying processes, cause cell cycle arrest, stimulate the mitochondrial apoptotic pathway and increase the acetylation of histones [5]. There is Molecules 2019, 24, 3263; doi:10.3390/molecules24183263 www.mdpi.com/journal/molecules
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