Regulating Effect of Allicin(Diallyldisulfid-S-Oxide) on Respiration Function of Mitochondria from Beef Heart

To probe into regulating functions of allicin, diallyldisulfid-S-oxide, on electron transport in the inner membrane of mitochondria isolated from beef heart, under the anaerobic, hypoxia, and oxygenating conditions in the presence of rotenone(complex I inhibitor) at 37 °C, we optimized the isolation method for isolating mitochondria from beef heart and used the technique for measuring dissolved oxygen content at the right moment so as to investigate the effects of allicin on the respiratory control of mitochondria in state 4 and state 3, P/O ratio, and respiratory control ratio(RCR). The results show that the optimized isolated requirements were that all the operations were always kept at 0―4 °C, the ratio between sample and isolation medium was 1:4, the filter was a four-layer gauze, two centrifugations in different sections. First section: 2500g, 10 min; second section 7000g, 20 min. The results indicate that the capacity of dissolved oxygen in state 3 was increased and that of dissolved oxygen in state 4 was almost stabilized in mitochondria from beef heart.     

大蒜素的检测及大蒜辣素分解机理的探讨

通过正交试验方法,研究了硫酸钡吸光比浊法测定大蒜中大蒜素含量的最佳实验条件。在选定实验条件下,体系的吸光度与硫酸根离子浓度呈线性关系,相关系数r为0.9985,相对标准偏差(RSD)为0.86%。采用高效液相色谱法对样品中二烯丙基二硫醚进行定量检测,其检测结果与吸光比浊法的结果具有一定的互补对照性。在此基础上采用红外光谱法、气相色谱-质谱法对大蒜素中含硫活性成分进行定性分析,并将四种方法结果进行对比,对大蒜辣素过热分解的机理进行了探讨,为大蒜素中不同含硫化合物之间的转化提供了依据。     

HPLC Fingerprint Characteristics of Active Materials of Garlic and Other Allium Species

The bioactive molecules of garlic are classified according to their enzymatic activities as either alliinase activators or alliinase inactivators. The alliinase activation reaction system is mainly composed of sulfur-containing compounds, whereas the alliinase inactivation system is mainly composed of amino acid-based materials. The purpose of this study was to develop an effective way to digitally express features of complex active compounds of garlic as a basis for quality control. HPLC was used to develop the fingerprints of plants from different Allium species and different geographical regions according to whether the compounds were sulfur containing or based on amino acids. Using the Shannon equation, I values of sulfur-containing compounds from garlic ranged from 3.55 to 3.94, whereas I values of sulfur-containing compounds from other Allium plants, onions, leek, and Welsh onion, ranged from 3.38 to 3.53. The I values of amino acid-based compounds from garlic ranged from 3.67 to 3.91, whereas I values of these compounds from other Allium plants ranged from 3.88 to 3.99. This method effectively distinguished garlic from different species of Allium plants. This method also provided a way to digitally monitor the presence of complex active compounds of garlic and may allow evaluation of quality. This method may also provide a theoretical basis for quality control of bioactive compounds from other medicinal plants.     

Allicin inhibits mouse colorectal tumorigenesis through suppressing the activation of STAT3 signaling pathway

Allicin is the major biologically active compounds of freshly crushed garlic. It has been reported to inhibit the proliferation and promote the apoptosis of multiple colorectal cancer cells. However, the anti-colorectal cancer effect of Allicin has not been verified by in vivo studies. In the present study, we investigated the effect of Allicin on azoxymethane/dextran sodium sulfate (AOM/DSS) colorectal cancer mouse model and explore the underlying possible mechanism. Our result showed that Allicin could inhibit colonic tumorigenesis of AOM/DSS mice in vivo. In vitro study showed that Allicin promoted the apoptosis and suppressed the survival and proliferation of HCT116 cells. The molecular mechanism is related to the suppression of STAT3 signaling activation. Thus, our data provide further support for Allicin as a potential favorable supplement for human colorectal cancer.     

选择离子流动管质谱法测定大蒜酶解液顶空中17种有机硫化合物

采用选择离子流动管质谱(SIFT-MS)法,顶空取样后,以H3O+,NO+或O2+为初始离子,定量分析了17种大蒜酶解液挥发性有机硫化合物。结果表明:有机硫化合物主要为二烯丙基硫醚、甲基烯丙基硫醚、硫代亚磺酸酯和硫醇,其中二烯丙基二硫醚浓度为137 g/m3,二烯丙基三硫醚浓度为13.4 g/m3,甲基烯丙基二硫醚浓度为8.98 g/m3,它们分别占17种有机硫化合物总含量的77.3%,7.58%和5.08%(相对含量);本研究采用顶空取样方法测出大蒜素的浓度为5.63 g/m3,相对含量为3.20%。     

大蒜素提取检测及对肝癌细胞的灭活效果研究

采用溶剂提取法提取大蒜中的活性成分,探讨了不同酶解温度和大蒜捣碎粒径程度对大蒜素提取率的影响.通过正交试验,研究了硫酸钡吸光比浊法测定大蒜中大蒜素含量的最佳实验条件.在最佳实验条件下,体系的吸光度y与硫酸根离子浓度x呈线性关系:y=0.237x+0.002(r=0.9985).用MTT法对大蒜素提取浓缩液进行细胞活性检...     

薄层扫描法测定挥发大蒜油中的大蒜辣素

挥发大蒜油在薄层板上分离出的最大斑点的化学成分用红外光谱法定性,用薄层扫描法定量。大蒜辣素在0．667-1．112μg范围内峰面积和质量的线性关系良好(r=0．9988),方法的平均回收率为98．4％,RSD=0．59％(n=5)。实验结果表明这种方法简便、快捷、准确。     

高效液相色谱法测定大蒜及其制品中的大蒜素

采用人工合成的大蒜素做为标准品，建立了高效液相色谱法直接测定大蒜及其制品中的大蒜素含量的方法。使用Ｓｐｈｃｒｉｓｏｂ　ＯＤＳ２色谱柱，流动相为甲醇＋水＝６０＋４０，检测波长２５４ｎｍ，进样体积２５μＬ。大蒜素最小检测量为 ２．０ ｍｇ／Ｌ，相对标准偏差为２．８％，回收率为９０．４％～１０３．０％，线性范围为 ０～１２０ｍｇ／Ｌ     

Validated liquid chromatographic method for quantitative determination of allicin in garlic powder and tablets

In the present study, an RP high performance liquid chromatographic method was developed and validated for the determination of allicin in garlic powder and tablets. Chromatographic separation was carried out on an RP-18(e )column (125 mm x 4 mm), using a mobile phase, consisting of methanol-water (50:50 v/v), at a flow rate of 0.5 mL/min and UV detection at 220 nm. Ethylparaben was used as the internal standard. The assay was linear for allicin concentrations of 5.0-60.0 microg/mL. The RSD for precision was <6.14%. The accuracy was above 89.11%. The detection and quantification limits were 0.27 and 0.81 microg/mL, respectively. This method was used to quantify allicin in garlic powder samples. The results showed that the method described here is useful for the determination of allicin in garlic powder and tablets.