Quantitative Determination of Allicin and Alliin from Garlic by HPLC*
Planta Medica, 1990The procedure for allicin synthesis could be improved. The time for HPLC analysis of allicin was shortened by the application of different isocratic elution systems. Calibration was performed by use of an allicin/silica gel adsorbate as external standard and its allicin content could be confirmed by different methods.
B, Iberl +3 more
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Alliin alters gut microbiota and gene expression of colonic epithelial tissues
Journal of Food Biochemistry, 2019Alliin is a natural organosulfur-containing phytochemical in garlic. It is possible that alliin can regulate the gut microbiota for its strong antimicrobial activity against many pathogens. Here, we assessed whether alliin impacts the distal small intestinal bacteria, hence the cecal microbiota, thus altering the gene expression of colonic epithelial ...
Cheng Zhang +6 more
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ChemInform Abstract: Synthesis of Diastereomers of Alliin, Selenoalliin, and Isoalliin
ChemInform, 2016AbstractReview: 48 refs.
Lasanthi Jayathilaka +4 more
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Characterization of an Alliin Lyase Preparation from Garlic (Allium sativum)
Planta Medica, 1989An alliin lyase (EC 4.4.1.4) preparation from garlic, ALLIUM SATIVUM L., has been purified to apparent homogeneity. The purification procedure involved liquid chromatography steps on hydroxylapatite, on an anion exchanger, and on a chromatofocussing medium.
H, Jansen, B, Müller, K, Knobloch
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A High-Throughput Method for the Quantitative Determination of Alliin*
Planta Medica, 1998The quality of most garlic (Allium sativum L., Alliaceae) preparations made from garlic powder or garlic dry extract is determined by their content of alliin. Therefore, a comprehensive documentation of alliin concentration beginning with the crude material up to the final remedy is required.
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Sulfenic Acids from L‐Cysteine Involved in the Synthesis of Alliin Analogues
ChemInform, 2005AbstractFor Abstract see ChemInform Abstract in Full Text.
AVERSA, Maria Chiara +3 more
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Non-derivatized analysis of methiin and alliin in vegetables by capillary electrophoresis
Journal of Chromatography A, 2006Methiin and alliin are important components of flavors or the precursors of flavors and odors of Allium vegetables. Moreover, they are thought to be beneficial to health. A non-derivative method was developed to analyze these compounds in vegetables by capillary electrophoresis.
Hideki, Horie, Ken-Ichiro, Yamashita
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Alliin lyase: Preparation and characterization of the homogeneous enzyme from onion bulbs
Archives of Biochemistry and Biophysics, 1979Abstract Alliin lyase (alliin alkyl-sulfenate-lyase, EC 4.4.1.4; alliinase) of onion bulbs has been purified to homogeneity. The enzyme catalyzes the following β-elimination reaction. Based on sedimentation equilibrium centrifugation data, the enzyme has a molecular weight of 150,000.
H E, Tobkin, M, Mazelis
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[Related substances in purified alliin determined by HPLC-MS/MS].
Yao xue xue bao = Acta pharmaceutica Sinica, 2009To study the related substances in purified alliin, HPLC-MS/MS method carried out on a Phenomenex NH2 column was used for screen and identification of the related substances with full scan MS spectra determination of their [M + H] + ions and then the analyses of the retention time, product MS spectra and/or chemical reference standards.
Yao-Zuo, Yuan +4 more
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Transformation of Alliin and Alliin Homologues by C-S-Lyases from Enterobacteriaceae
Planta Medica, 1992D. Wiegand +3 more
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