• Food Science and Biotechnology
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• v.14 no.2
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• pp.297-300
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• 2005

Effects of allyl sulfides on kinetic behavior of cytochrome P450 1 (CYP1)-catalyzed ethoxyresorufin O-deethylase (EROD) activity were studied using microsomes from benzo[a]pyrene-treated human hepatoma cells. Apparent $K_m$ and $V_{max}$ values were calculated as $2.8\;{\mu}M$ and $3.0\;{\mu}mol$ resorufin/min/mg protein based on Lineweaver-Burk plot of microsomal EROD activity, respectively. Diallyl disulfide (DADS) and diallyl trisulfide (DATS) affected $K_m$ and $V_{max}$ values of EROD activity and acted as mixed-type inhibitors for CYP1 isozymes. Apparent Ki values of DADS and DATS were calculated as 1.07 and 0.88 mM, respectively, by re-plotting slopes of Lineweaver-Burk plot and inhibitor concentrations.

• Preventive Nutrition and Food Science
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• v.15 no.2
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• pp.137-142
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• 2010

Previous studies report that organo-sulfur compounds derived from garlic inhibited smooth muscle cell (SMC) proliferation and induced apoptosis of cancer cells. Recently, lipid-soluble compounds such as diallyl sulfides (DAS) and diallyl disulfides (DADS) have been reported to more effectively suppress tumor cell proliferation. However, there were few studies on the suppressive effects of lipid-soluble garlic sulfur compounds on the proliferation and migration of vascular smooth muscle cells (VSMC). Therefore, this study investigated the effect of DAS and DADS on VSMC proliferation/migration induced by oleic acid (OA), a principal fatty acid in circulating triglyceride of blood stream. Assays performed include a tetrazole (MTT) assay, a wound healing assay and a Western blots. VSMC proliferations were enhanced by OA in a dose-dependent manner at concentrations of $10{\sim}50\;{\mu}M$ and inhibited by DAS and DADS compared to non-treated control. OA-induced proliferations were also attenuated by DAS and DADS. OA-induced cell migrations were 2.5 times higher than non-treated control, and they were significantly attenuated by DAS (32% at $150\;{\mu}M$ and 50% at $200\;{\mu}M$) and DADS (40% at $150\;{\mu}M$ and 46% at $200\;{\mu}M$). OA-induced cell migration was also attenuated by PD98059 (ERK inhibitor), SB203580 (P38 inhibitor) and particularly by LY204002 (PI3K inhibitor) and SP600125 (JNK2 inhibitor). Additionally, Western blot assays showed that OA-induced JNK1/2-phosphorylation was down-regulated after treatment with DAS and DADS. In conclusion, the findings of our study support the idea that DAS and DADS may have a suppressive effect on the proliferation and migration of OA-induced VSMC and that this effect may be partly associated with PI3K and JNK2 pathways.

• Korean Journal of Environmental Agriculture
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• v.33 no.4
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• pp.381-387
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• 2014

BACKGROUND: Garlic (Allium sativum) extract has been allowed as commercial biopesticide material for pesticidal activity in the Environmentally-friendly Agriculture Promotion Act. Nine commercial biopesticides containing A. sativum extract have been marketed in Korea. However, the analytical method of the active substances in these materials has not been studied. METHODS AND RESULTS: Cartridge clean-up method for the determination of dimethyl disulfide(DMDS), diallyl disulfide(DADS), and diallyl trisulfide(DATS) in biopesticides containing A. sativum extract was developed and validated by gas chromatography(GC). The clean-up method was optimized using hydrophilic lipophilic balance (HLB) solid phase extraction(SPE) cartridges for the bioactive sulfides in biopesticides containing A. sativum extract, and the eluate was analyzed to quantify the DMDS, DADS, and DATS using the GC. The developed method was validated, and the LOQ and recovery rates of DMDS, DADS, and DATS were 0.226, 0.063, and $0.051mg\;L^{-1}$ and 80.6, 84.8, and 73.1%, respectively. From the nine commercial biopesticide samples, contents of DMDS, DADS, and DATS were analyzed using the developed method and results showed $2.3mg\;L^{-1}$, respectively. CONCLUSION: The developed method could be used in determining the quality of biopesticides for the manufacture of commercial biopesticides containing A. sativum extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1412-1423
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• 1999

This review contains a discussion of the physiological activity of the components of Allium vegetables. Organosulfur compounds in Allium vegetables, such as ajoene, diallyl sulfides and S allylcysteine, have cancer preventive activity in chemically induced animal cancer models. They also have inhibitory effects on proliferation of cancer cells in vitro. Allium vegetables have lipid and cholesterol lowering effect, and platelet aggregation inhibitory activity that help the prevention of cardiovascular diseases. Sulfur con taining compounds, especially allicin and ajoene, have antimicrobial activities against gram negative, positive bacteria and fungi. Moreover, Allium organosulfur compounds such as S allylcysteine showed reducing effects on the senescence related symptoms including cognition. Allium organosulfur compounds have significant importance in food industry as both biologically active ingredients and savory.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.1032-1037
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• 2008

Lowly volatile heterocyclic sulfur compounds generated in autoclaved garlic extract were isolated and identified, and their antimicrobial activity was determined. Two kinds of unusual volatile sulfur compounds were separated from heated garlic by preparative recycling high performance liquid chromatography (HPLC), and identified by gas chromatography (GC)-mass spectrometry (MS) and $^1H$-nuclear magnetic resonance (NMR). They had heterocyclic structures with 4 to 5 sulfur atoms in the molecules. 4-Methyl-1,2,3-trithiolane (MTTT) is highly volatile and was not able to be concentrated, and was identified by GCMS only. MTTT and 6-methyl-1,2,3,4,5-pentathiepane (MPTP) are lowly volatile and were obtained in pure states to be positively identified for the first time. All 3 heterocyclic sulfur compounds began to appear by the time when the early-formed diallyl sulfides started to disappear. The minimum inhibitory concentration range of MTTT and MPTP was determined to be between 1 and 6 ppm against all yeasts tested. MTTT and MPTP were lowly volatile and sparingly soluble in water.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.324-333
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• 2010

Off-flavor in foods and in raw materials is quite concerning, as it could signify deeper-rooted problems. Methods of reduction of "off-flavors" in traditional food such as Cheonggukjan and Kimchi, and in raw materials of soybean paste were studied by means of a literature review. It was found that the major components of "off-flavor" were due to butyric acid, valeric acid, alkylpyrazines, ammonia, and sulfides for Cheonggukjang, and for Kimchi were sulfur containing components such as methyl allylsulfide, dimethyl disulfide, diallyl disulfide, methyl allyl trisulfide, methyl 2-propenyldisulfide, dipropenyldisulfide. There is a demand for a scientific and systematic approach in overcoming the "off-flavor" problem. Nutritional aspects and safety should be considered. Several methods have been attempted, such as masking, binding, improving cooking process, inhibiting rancidity, and controlling the growth of micro-organism. Methods of masking were the most frequently ones used for the reduction of "off-flavor", and in some cases, othertechniques were additionally applied. The masking method would be useful in the reduction of "off-flavor" in traditional Korean foods, i.e. Cheonggukjang, Kimchi, as well as in new product development.

• Applied Biological Chemistry
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• v.44 no.1
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• pp.12-19
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• 2001

The major volatiles from Allium species were found to be sulfide compounds and the ratio of sulfide to volatiles was 66.1% in garlic, 66.1% in scallion, 62.3% in green onion, 39.2% in onion, and 4.2% in chive. Trace of cyclooctasulfur was found to be present among the volatiles. The most oviposition of 17.2% occurred at diallyl sulfide and the least of 0.8% at acetylthiophene whereas the most oviposition of 43.3% occurred at ethyl alcohol if concentration was 100%. Among the organic solvents used for dilution, ethyl alcohol received the highest 52.5% of oviposition and ether the lowest of 5.9%. Furfuryl mercaptan which is also one of the volatiles, received 46.9% of oviposition. For oviposition site, D. antiqua preferred sulfides at near 1%, ethyl alcohol at high, and other volatiles at various concentrations. At 100% concentration, most volatiles except dimethyl disulfide and ethyl alcohol received less oviposition than the control which was watered sand with no volatiles added.

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

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.351-355
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• 2002

Volatile compounds of kimchi-flavored steak sauce were isolated using simultaneous steam distillation and solvent extraction methods and identified by matching mass spectrum and retention index (RI) with the reference data. Twenty-three compounds including five aldehydes, four alcohols, four acids, three sulfur-containing compounds, one ketone, and six others were identified, among which the most abundant compound was eugenol. Sulfides such as dimethyl dis- and trisulfides, and acids such as acetic and dodecanoic acids showed strong effects on the kimchi flavor. Aroma extract dilution analysis with three fold dilution factor shown in over the FD value 34 identified 2-butanal, 2-pentylfuran, methyl-2-propenyl disulfide, and 2-furanmethanol. Strong good aroma was detected in the RI range between 1030 and 1357, bad aroma in RI 1561, sweety aroma in RI 2057, clover aroma of eugenol in RI 2122, and rancid flavor in RI 2251.