Amount Of Allicin Research Articles

Effects of biological fertilizers and sulfur on the quantitative and qualitative traits of cultivated shallot (Allium altissimum Regal) and comparison of these traits with those ones in the natural habitat

The present study was conducted aiming at the protection of the shallot (Allium altissimum Regal) in natural habitat, which is endangered due to excessive harvesting. In order to increase the sustainability of this product, its wild ecotypes were planted in agricultural land and the effect of bio-fertilizers (nitroxin and phosphate) and sulfur on quantitative (yield and yield components) and qualitative (the active ingredient, allicin, crude protein, and the amount of phosphorus and potassium) traits were investigated. The results showed that the amount of allicin, crude protein, phosphorus, potassium, and yield in the planted ecotypes were significantly higher than the wild type in the studied natural habitat. The results of this study indicated a significant difference respecting quantitative and qualitative trait of cultivated shallot with proper nutritional management compared to wild shallot. Therefore, the expansion and development of this method can lead to the sustainability of the production of shallot and will conserve diversity of its populations in natural habitat.

Introducing of some species of genus Allium subgenus Melanocrommyum from Iran as new sources of allicin

Allicin is a sulfur compound found in genus Allium characterized by numerous biological and pharmacological properties. Melanocrommyum, the second largest subgenus of Allium, has about 10 sections and 82 species in Iran. In this study, allicin content of aerial part, aerial part fresh mass and allicin yield belonging to 17 wild populations of six species of Allium sect. Acanthoprason and Asteroprason growing in different region of Iran, were analyzed. Allicin content evaluation using HPLC method showed its variation between populations from 26.98 to 58.11 mg g-1 FW, also showing that all the tested populations of Allium are rich in allicin. The average of aerial part fresh mass and allicin yield varied between populations from 0.49 g to 1.66 g and from 14 mg to 78 mg, respectively. The populations were classified in four major groups using dendrogram generated by UPGMA method of cluster analysis. However, grouping of populations was not completely related to species and geographical regions. This study is the first evaluation of allicin content in wild populations of Allium sect. Acanthoprason and Asteroprason in Iran. High amount of allicin in these populations make them a new sources of allicin.

Identification and expression analysis of S-alk(en)yl-L-cysteine sulfoxide lyase isoform genes and determination of allicin contents in Alliumspecies.

Alliinase is the key enzyme in allicin biosynthesis pathway. In the current study, the identification and sequencing of alliinase genes along with determination of allicin contents were reported for Allium species with a novel report for Iranian endemic species. The presence of different isoforms in the Allium being discovered for the first time. In bulbs tissue, the highest allicin concentration was in Allium sativum, A. umbilicatum, and A. fistolosum (1.185%, 0.367%, and 0.34%, respectively), followed by A. spititatum (0.072%), A. lenkoranicum (0.055%), A. atroviolaseum (0.36%), A. rubellum (0.041%), and A. stamineum (0.007%). The highest allicin content in the leaves and roots were in A. sativum (0.13%), and A. stamineum (0.195%), respectively. The ORFs length ranged from 1416 in A. sativum (iso-alliinase2; ISA2) to 1523 bp in A. sativum (alliinase); the identity with A. sativum (alliinase) varies from 95% to 68% for A. ampeloprasum, and A. sativum (iso-alliinase1, ISA1) respectively. These data suggested that both ISA1 and ISA2 had a high expression in the roots and bulbs compared to A. sativum as the control in all species. Note that ISA1 and ISA2 were not expressed in the leaves. The results showed that isoforms expression patterns among different tissues in Allium species were variable. The presence of various isoforms is a possible explanation for the difference between the species in terms of obtained results, especially the amount of allicin.

Effect of crushing and heating on the formation of volatile organosulfur compounds in garlic

ABSTRACTThe amount of volatile bioactive compounds of garlic (Allium sativum L.) can be modified by techniques that involve disintegration of cells or/and heat transfer. In this study, after crushing of garlic, the amount of organic sulfides increased in the headspace in the function of time (P < 0.05), while the amount of allicin was not influenced (P = 0.249). Increment of heating temperature enhanced the formation of vinyldithiins, diallyl sulfide (DAMS) and methyl propenyl disulfide (MPDS) but had no significant effect (P ≥ 0.05) on the rate of allicin formation. Heat treatment of garlic at 80°C for 10 min hampered the post-treatment formation of most organic sulfides at room temperature, while heating at 60°C for 10 min did not hamper completely their formation during storage at room temperature. Cooking intact garlic cloves resulted in much less organosulfur compounds than crushed garlic of the same weight (P < 0.001).

Investigation of Allicin Stability in Aqueous Garlic Extract by High Performance Liquid Chromatography Method

Aims: The aims of this work were to quantify allicin an abundant antioxidant in different aqueous garlic extract samples and to determine the stability of allicin in the extract under different thermal and solvation conditions. Study Design: Descriptive research. Place and Duration of Study: Department of Chemistry and Biochemistry and Department of Biological Sciences, California State Polytechnic University, Pomona, between May 2013 and September 2014. Original Research Article Chong et al.; JSRR, 4(7): 590-598, 2015; Article no.JSRR.2015.062 591 Methodology: A reversed-phase high performance liquid chromatography method was used to analyze allicin in garlic extracts. Quantification of allicin in garlic extracts was made by comparing its peak area with the standard calibration curve of allicin with known concentrations. The kinetic study of allicin degradation in garlic extracts was based on the Arrhenius theory. Results: The amount of allicin in aqueous garlic extracts varied from 35.6 to 44.5 mM. The thermal stability study shows that the degradation of allicin is a first-order reaction and the preliminary data shows that the degradation of allicin in different solvents has different kinetic parameters. Conclusion: The concentration of allicin in garlic extract samples was similar to each other, despite of different sampling dates. For medicinal purpose, garlic extracts should be used freshly to prevent any degradation of allicin.

Enhancement of the neuroprotective activity of Hericium erinaceus mycelium co-cultivated with Allium sativum extract

This study investigated the neuroprotective effects of Hericium erinaceus mycelium enriched with garlic extract (HGE) on rat pheochromocytoma nerve cells (PC12). The survival rates of the PC12 nerve cells and the neurite-bearing cells after the addition of HGE were estimated as 3.5 × 103 viable cells/ml and 2.3 × 103 viable cells/ml, respectively, which were 50% and 30% higher, respectively, compared with the untreated group. For the in vivo ischemia experiments, after treatment with the HGE extract, the hippocampal CA1 region was more strongly stained (>20%) than the control group, and the HGE extract also promoted higher staining levels than HFB, HM and HGEF, and even the garlic extract. This result indicates that HGE must have neuroprotective effects. Furthermore, HGE greatly decreased p21 gene expression to approximately 70% of the control and decreased p21 gene expression to even lower levels compared with HM, HGEF and the garlic extract. This work suggests that a synergistic effect of the H. erinaceus mycelium and the garlic extract (mainly allicin) exist because the amount of allicin in HGE (5.81 µg/ml) was lower than the garlic extract itself (6.89 µg/ml).

Evaluation of freshly prepared juice from garlic (Allium sativum L.) as a biopesticide against the maize weevil, Sitophilus zeamais (Motsch.) (Coleoptera: Curculionidae)

Abstract Freshly prepared garlic (Allium sativum L.) juice, containing the antimicrobial allicin, was evaluated as a possible grain pro-tectant against the maize weevil, Sitophilus zeamais (Motsch.). Each experiment was set out in Completely Randomized Design (CRD) with four replications, and there was a control treatment. Adult mortality and weight loss percentage were investigated. There was an observed increase in adult mortality following days of exposure in all treatments. Statistically significant (p &lt; 0.05) reduced grain loss was also observed in all the treatments when compared with the control. The juice samples were freshly prepared from an indigenous Nigerian garlic cultivar (GUN) and a cultivar purchased from a supermarket in Germany (GAG). These garlic juice samples exhibited lethal effects causing at least 90% adult mortality in contact toxicity tests. The amount of allicin in GUN was 1.88 mg/ml according to High Pressure Liquids Chromatography (HPLC) analysis, while the amount of allicin in GAG was 3.50 mg/ml. This study highlights the potential of A. sativum containing allicin for biorational control of maize grains against S. zeamais infestation and damage.

English

Fresh prepared garlic ( Allium sativum L.) juice, containing the antimicrobial allicin, was evaluated as a possible grain protectant against the maize weevil, Sitophilus zeamais (Motsch.). Each experiment was set out in completely randomized design (CRD) with four replications and a control treatment. Adult mortality and percentage weight loss were investigated. There was an observed increase in adult mortality following days of exposure in all treatments. Statistically significant (P<0.05) reduced grain loss was also observed in all the treatments when compared with the control. The juice prepared from an indigenous Nigerian garlic cultivar (GUN) was more lethal (causing 93% adult mortality), when applied topically on the freshly emerged S. zeamais adults, compared to the juice prepared from a clove of garlic purchased at a supermarket in Germany (GAG). High performance liquid chromatography (HPLC) analysis indicated that the amount of allicin in GUN was 1883.2 μg/ml while that in GAG was 3500.93 μg/ml. This study highlights the potential of A. sativum containing allicin for biorational control of maize grains against S. zeamais infestation and damage. Keywords: Allicin, Allium sativum , biopesticide, biorational control, crop protectant, Sitophilus zeamais , stored product African Journal of Biotechnology , Vol. 13(10), pp. 1123-1130, 5 March, 2014

Effect of Selenium-Enriched Garlic Oil against Cytotoxicity Induced by OX-LDL in Endothelial Cells.

Objective. To detect the effect of selenium-enriched garlic oil (Se-garlic oil) against cytotoxicity induced by ox-LDL in endothelial cells. Methods. Se-garlic oil was extracted by organic solvent extraction. High performance liquid chromatography (HPLC) was used to detect the content of allicin in the Se-garlic oil. Hydride generation atomic fluorescence spectrometry (HG-AFS) was used to detect the content of Se in the Se-garlic oil. ECV-304 cells were separated into five groups (blank, ox-LDL, and low-, medium-, and high-dose Se-garlic oil). Methyl thiazolyl tetrazolium (MTT) assay was used to detect the cytoactivity of each cell group after culturing for 24, 48, and 72 hours. Flow cytometry (FCM) stained with annexin V-FITC/PI was used to detect the apoptosis of the cells from the blank, Se-garlic oil, ox-LDL, and Se-garlic oil + ox-ldl groups after 48 hours of incubation. Results. The amount of allicin in Se-garlic oil was 142.66 mg/ml, while, in Se, it was 198 mg/kg. When ox-LDL was added to low-, medium-, and high-dose Se-garlic oil, the cell viability rates of ECV-304 cells treated in the three groups were all higher, while the apoptosis rates were significantly lower than those of the ox-LDL group (P < 0.05). However, there was no significant difference between the apoptosis rates of the blank, Se-garlic oil, and Se-garlic oil + ox-LDL groups (P > 0.05). Conclusion. Se-garlic oil could inhibit the cytotoxic effect induced by ox-LDL in endothelial cells.

Allium chemistry: identification of organosulfur compounds in ramp (allium tricoccum) homogenates

Supercritical fluid (SF) extracts of homogenized ramp (Allium tricoccum Ait.) were separated and characterized with liquid chromatography coupled with atmospheric pressure chemical ionization mass spectrometric identification. The profiles of SF extracts of aqueous homogenates of ramp bulbs from three different seasons and growing regions revealed that the thiosulfinates were major components. In addition, some of the cepaenes (α-sulfinyldisulfides) found in extracts of onion juice, as well as allyl containing cepaenes (2-propenyl 1-(2-propenylsulfinyl)propyl disulfide), are present in the ramp extracts. The amount of allicin in ramp bulb homogenates ranged from approximately 10% to 50% of that found in extracts of aqueous garlic homogenates. The greater amount of the methyl 1-propenyl thiosulfinates in the ramp extracts relative to that found in the garlic extracts correlates with the flavor characteristics of ramp bulbs.