Effects of γ-irradiation on the lipid composition of inner sprout of garlic

The aim of this work was to evaluate the effects of a dose of 60.0 Gy of ⁶⁰Co γ-rays on the concentration and composition of lipids from the inner sprout of garlic cloves. 210 days after treatment, the levels of phospholipids, triacylglycerols and glycolipids were significantly reduced as a result of radiation. Levels of polyunsaturated fatty acids from these lipid fractions such as linoleic acids showed a similar trend of decrease. Irradiation also brought about an increase in diacylglycerols. Results are correlated with sprouting inhibition induced by γ-irradiation in garlic.     

大蒜汁在油田腐蚀介质中的缓蚀作用

本文利用失重法研究了大蒜汁在“碳钢－盐酸”、“碳钢－油田注水”以及分别进行充CO2或H2S“碳钢－油田注水”体系中的缓蚀效果,通过扫描电镜形貌观察和电化学测试初步探讨了缓蚀作用机理。结果发现,大蒜汁在酸性溶液中具有良好的缓蚀效果,在80℃下的15%盐酸溶液中缓蚀效率最高可达95.4%,缓蚀率随着酸浓度的增加而逐渐降低。大蒜汁在三种油田注水中也有一定的缓蚀作用,缓蚀效率在42%到64%之间。采用大蒜缓蚀的金属表面覆盖有一层致密的薄膜,动电位极化测试显示为吸附成膜。     

预处理剂对大蒜根尖细胞有丝分裂的影响

以大蒜为材料,用不同质量浓度的秋水仙素(0,0.1,0.5,1.0,1.5,2.0g/L)和8 羟基喹啉(0,0.002,0.004,0.006,0.008,0.010mol/L)作为预处理剂,设计5个处理时间(0.5,1.5,3.0,4.5,6.0h),分析了不同预处理剂对大蒜根尖细胞有丝分裂的影响。结果表明,各预处理剂在不同浓度和处理时间情况下对大蒜根尖细胞中期分裂指数的影响是不相同的。(1)1.0g/L的秋水仙素处理3.0h,细胞的中期分裂指数最高,为6.11;(2)0.004mol/L的8 羟基喹啉处理3.0h,细胞的中期分裂指数也最高,为3.24。两种预处理剂互作处理时,细胞分裂中期的染色体分散性最好。     

Alliin Lyase (Alliinase) from Garlic (Allium sativum)

The garlic plant (Allium sativum) alliinase (EC 4.4.1.4), which catalyzes the synthesis of allicin, was purified to homogeneity from bulbs using various steps, including hydrophobic chromatography. Molecular and biochemical studies showed that the enzyme is a dimer of two subunits of MW 51.5 kDa each. ItsK _m using synthetic S-allylcysteine sulfoxide (+isomer) as substrate was 1.1 mM, its pH optimum 6.5, and its isoelectric point 6.35. The enzyme is a glycoprotein containing 6% carbohydrate. N-terminal sequences of the intact polypeptide chain as well as of a number of peptides obtained after cyanogen bromide cleavage were obtained. Cloning of the cDNAs encoding alliinase was performed by a two-step strategy. In the first, a cDNA fragment (pAli-1-450 bp) was obtained by PCR using a mixed oligonucleotide primer synthesized according to a 6-amino acid segment near theN- terminal of the intact polypeptide. The second step involved screening of garlic λgt11 and λZAPII cDNA libraries withpAli-1, which yielded two clones; one was nearly full length and the second was full length. These clones exhibited some degree of DNA sequence divergence, especially in their 3′ noncoding regions, suggesting that they were encoded by separate genes. The nearly full length cDNA was fused in frame to a DNA encoding a signal peptide from a wheat gliadin, and expressed inXenopus oocytes. This yielded a 50 kDa protein that interacted with the antibodies against natural bulb alliinase. Northern and Western blot analyses showed that the bulb alliinase was highly expressed in bulbs, whereas a lower expression level was found in leaves, and no expression was detected in roots. Strikingly, the roots exhibited an abundant alliinase activity, suggesting that this tissue expressed a distinct alliinase isozyme with very low homology to the bulb enzyme.     

应用大蒜根尖微核技术进行有毒污染物环境监测

本文对不同浓度的有毒污染物C r6+、Hg2+、Cd2+、F-诱发大蒜根尖微核效应的研究.试验结果表明微核率随污染物浓度增加而升高.F-、C r6+、Hg2+均对大蒜根尖微核效应呈阳性反应、有诱发作用.     

大蒜提取液抑制人结肠癌细胞SW480和SW620的增殖和扩散

研究了天然大蒜提取液对人结肠癌细胞SW480和SW620的扩散、粘附和增殖的影响. 结果表明：将SW480和SW620加入1μL/孔大蒜提取液的DMEM中，癌细胞扩散率降低了４０％；培养96h，增殖率分别降低8.6倍和10.8倍.表明大蒜提取液能抑制人结肠癌细胞SW480和SW620的增殖和扩散.     

大蒜油抗氧化作用的研究

通过小鼠动物实验对大蒜油的抗氧化性能做了初步研究,并利用minitab软件进行检验分析,发现大蒜油能提高细胞内SOD活力(p<0.05),降低红细胞中的MDA含量(p<0.05),提高血液中GSHPx活力(p<0.01),表现出一定的抗氧化作用.     

富硒大蒜中抗癌活性物质的研究进展

富硒大蒜中含有的抗癌活性物质主要有蒜氨酸及其分解产物、蒜氨酸类似物、含硫氨基酸、硒代Alliin、硒代半胱氨酸和硒代蛋氨酸．综述了这些具有抗癌、抑癌活性的物质的研究进展．     

蒜渣综合利用及产品研制

测定了废弃蒜渣的成分,结果表明:蒜渣的主要成分和原大蒜相似,其蒜油含量为0.12％。通过对蒜渣进行生物降解和物理方法处理,研制出系列新产品如上合蒜香调味料、蒜香苹果醋等。蒜渣的开发利用,降低了环境污染,提高了经济效益和社会效益。     

大蒜SOD的分离纯化及其低温胁迫下的酶活性

在低温条件下用CaCl₂浸种处理蒜瓣，通过“热击法”、“等电点法”、“丙酮分级沉淀法”的串联使用分离纯化SOD，并运用邻苯三酚的自氧化法测SOD的酶活性，研究钙对低温条件下大蒜SOD酶活性的影响.结果表明：上述3种方法串联能够有效地纯化超氧化物歧化酶，且其纯化程度比使用单一方法高.在低温胁迫条件下，钙离子浸种处理过的大蒜SOD酶活性下降的程度较未经处理的轻.说明钙离子对低温胁迫条件下的大蒜SOD酶活性有一定的保护作用，能够提高其抗冷性.