• Bulletin of the Korean Chemical Society
• /
• v.8 no.4
• /
• pp.285-291
• /
• 1987

The approximate rates, stoichiometries and products of the reaction of potassium triethylborohydride $(KEt_3BH)$ with selected organic compounds containing representative functional groups under the standard condition $(0^{\circ}C,$ THF) were examined in order to explore the reducing characteristics of this reagent as a selective reducing agent. Primary alcohols, phenols and thiols evolve hydrogen rapidly whereas secondary and tertiary alcohols evolve very slowly. n-Hexylamine is inert to this reagent. Aldehydes and ketones are reduced rapidly and quantitatively to the corresponding alcohols. Reduction of noncamphor gives 3% exo- and 97% endo-norboneol. Anthraquinone is cleanly reduced to 9,10-dihydro-9,10-dihydroxyanthracene stage. Carboxylic acids liberate hydrogen rapidly and quantitatively but further reduction does not occur. Anhydrides utilize 2 equiv of hydride to give an equimolar mixture of acid and alcohol. Acid chlorides, esters and lactones are rapidly and quantitatively reduced to the corresponding alcohols. Epoxides are reduced at moderate rates with Markovnikov ring opening to give the more substituted alcohols. Primary amides liberate 1 equiv of hydrogen rapidly. Further reduction of caproamide is slow whereas benzamide is not reduced. Tertiary amides are reduced slowly. Benzonitrile utilizes 2 equiv of hydride in 3 h to go to the amine stage whereas capronitrile takes only 1 equiv. The reaction of nitro compounds undergo rapidly whereas azobenzene and azoxybenzene are reduced slowly. Cyclohexanone oxime rapidly evolves hydrogen without reduction. Phenyl isocyanate utilizes 1 equiv of hydride to proceed to formanilide stage. Pyridine N-oxide and pyridine is reduced rapidly. Disulfides are rapidly reduced to the thiol stage whereas sulfoxide, sulfonic acid are practically inert to this reagent. Sulfones and cyclohexyl tosylate are slowly reduced. Octyl bromide is reduced rapidly but octyl chloride and cyclohexyl bromide are reduced slowly.

• Journal of the Korean Chemical Society
• /
• v.50 no.5
• /
• pp.362-368
• /
• 2006

SH group modifying chemicals were used to characterize the eight cysteine residues of cabbage PLD. 5,5-dithiobis(2-nitrobenzoate)(DTNB) was used to titrate the SH group of cysteine residues . Based on the optical density at 412nm due to the reduced DTNB, 4 SH groups are found to be present in a native PLD while 8 SH groups in the denatured PLD whose tertiary structure was perturbed by 8M urea. The results imply that among the 8 cysteine residues of PLD, the half(4) are exposed on the surface whereas the other half are present at the interior of the enzyme tertiary structure. The PLD was inactivated by SH modifying reagents such as p-chloromercuribenzoate(PCMB), iodoacetate, iodoacetamide, and N-ethylmaleimide. At the addition of dithiothreitol(DTT) only the PCMB inhibited PLD activity was recovered reversibly. The micro-environment of the exposed SH group of cysteine residues was examined with various disulfide compounds with different functional groups and we found that anionic or neutral disulfides appear to be more effective than the positively charged cystamine for inactivating the PLD activity. The effect of redox state of cysteine residues on the PLD activity was further explored with H2O2. The oxidation of SH groups by H2O2 inhibited the PLD activity more than 70%, which was mostly recovered by DTT. From these results, we could confirm chemically that all the cysteine residues of PLD are present as in their reduced SH forms and the 4 SH groups exposed on the surface of the enzyme may play important roles in the regulation of PLD activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.22 no.3
• /
• pp.280-285
• /
• 1993

The bioactivity of garlic extract was evaluated, based on the inhibition of soybean lipoxygenase. While the inhibition of lipoxygenase by the chloroform extract (1$_{50}$ value after 10min precirculation, 55mg/$m\ell$) of garlic homogenate shows the property as irreversible inhibitors, the aqueous extract (1$_{50}$ value, 65mg/$m\ell$) appeared to contain mainly reversible inhibitors. In the related study, diallyldislufide and dimethyldisulfide inhibited the enzyme with 1$_{50}$ value of 1.3mM and 18mM, respectively. These disulfides demonstrated both irreversible and reversible patterns of inhibition. In addition, synthetic alliin(allylcysteine sulfoxide) was found to inhibit the enzyme at high concentration (approximately 22%, at 10mM), and its decomposition products showed the irreversible property in the inhibition, in contrast to S-ethyl cysteine sulfoxide which expressed no significant inhibition. Thus, it is suggested that the garlic macerate contains both irreversible and reversible sulfur inhibitors.itors.

• Food Science and Preservation
• /
• v.12 no.2
• /
• pp.161-165
• /
• 2005

The content of general components such as moisture, crude ash, protein and crude fat were not different among the samples, but the content of crude protein in the fresh garlic was higher (in fresh garlic) than that of heat-treated garlic. Eighteen amino acids were analysed from the fresh garlic. The content of arginine was the highest in the fresh garlic. The amount of free amino acids was less than that of total amino acids, but their compositions were similar. Among minerals, the content of K was much higher than those of Mg, Ca and Na. The volatile compounds from the garlic extracts were identified by GC/MS. The composition of diallyl disulfides was very high among the volatile compounds, which were decreased in heat-treated ones.

• Natural Product Sciences
• /
• v.11 no.2
• /
• pp.67-74
• /
• 2005

The ethanolic extracts of the leaves and bulbs of Allium victorialis var. platyphyllum (Liliaceae) collected from Daegwallyoung (D) and Ullung Island (U) in Korea were obtained using three different extracting methods. The first extracts, DL-1 DB-1, UL-1 and UB-1, were obtained from leaves (L) and bulbs (B) dried at $90^{\circ}C$, respectively, and the second extracts, DL-2, DB-2, UL-2 and UB-2, were obtained by extracting the leaves and bulbs of fresh plant parts. The third extracts DL-3, DB-3, UL-3 and UB-3 were obtained by incubating leaves and bulbs at $36^{\circ}C$. The six extracts obtained from A. victorialis var. platyphyllum at Daegwanllyoung (cultivated site) were orally administered to examine for a possible antihepatotoxic effect in $CCl_4-induced$ rats. DL-1 exhibited the most pronounced effect. The extracts inhibited serum ALT, AST, SDH, ${\gamma}-GT$, ALP and LDH activities elevated by $CCl_4$ injection and attenuated decreased glutathione S-transferase, glutatione reductase and ${\gamma}-glutamylcysteine$ synthetase activities and a decreased hepatic glutathione. However, the extracts obtained from Ullung Is. (native site) were less active than the extracts from Daegwallyoung, suggesting that A. victorialis var. platyphyllum from the cultivated site is more useful for functional food than of native site. These results also suggest that the antihepatotoxic effect is due to a higher content of hepatic glutathione. Gas chromatography of the twelve extracts showed significantly different sulfides, disulfides or trisulfides contents belonging to volatile sulfur substances (VSS). Nine components were identified on the basis of their mass spectra, namely, dimethyl disulfide, dimethyl trisulfide, diallyl disulfide, dipropyl disulfide, allyl methyl sulfide, allyl methyl trisulfide, 2-vinyl-4H-1,3-dithiin, 3,4-dihydro-3-vinyl-1,2-dithiin, and allithiamine. Extract DL-1 had the highest VSS content. Dried plant materials contained larger amounts of the VSSs than other extracts, and the leaves contained larger amount than the bulbs. These results suggest that heat treatment increases the antiheaptotoxic ability of A. victorialis var. platyphyllum by increasing the proportion of VSSs.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.6
• /
• pp.908-915
• /
• 1994

It was attempted to observe the antidotic effects of garlic on mercury intoxicated rat model in vivo. The experimental model group consists of garlic juice treated group (G), garlic juice-mercury treated group(MG), mercury treated group (M), and control group (basal diet), The garlic juice of 2% to the daily diet by weight was administered orally to G and MG groups, The single dose of 2.5mgHG/Kg per week was given orally to M and MG groups. the study was carried out for 4 weeks. The results of experiment were as follows. For the group of Mg, and the weight increasing rate was improved to about 30% compared to that of group M. Furthermore a general tonic efficay of garlic was observed in G group in term of increased weight gain rate (bout 15%) than control. In the biochemical studies of rat blood garlic showed effects on lowering the abnormally elevated GPT, GOT, uric acid creatinine value, and especially in lowering the BUN value of Hg treated rat that was selectively elevated in the case of impared renal function such as acute gromerulonephritis caused by Hg intoxication. In the analytical studies blood and renal Hg contents. HG group showed lower value (0.3, 0.33ppm) than that of M group (0.46, 0.51 ppm) Significant difference in reducing Hg level due to the antidotic effect of garlic was observed. In conclusion, it was revealed out from this research, the main principles of garlic, nonprotein sulfur amino acid (alliin) and sulfur compounds (allicin and diallyl disulfides) seem to almost certainly have an antidotic effect on mercury intoxication of rat in vivo.