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Allicin is a naturally occurring compound found in garlic (Allium sativum L.), responsible for its characteristic flavor and exhibiting a wide range of biological effects, including antibacterial, antioxidative, anticancer, antimicrobial, and antifungal activities. It is a light yellow powder or oily liquid with a strong irritating odor, unstable and easily degraded by light, heat, and organic solvents. Allicin is soluble in ethanol, ether, benzene, and other organic solvents, with a boiling point of 80-85°C and a relative density of d20=1.112.

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  • 539-86-6 Structure
  • Basic information

    1. Product Name: Allicin
    2. Synonyms: 2-propene-1-sulfinothioicacid,s-2-propenylester;alliosan;allylthiosulphinicacidallylester;Diallyldisulfid-S-oxide;diallylthiosulfinate;thio-2-propene-1-sulfinicacids-allylester;thio-2-propene-1-sulfinicacis-allylester;ALLICIN
    3. CAS NO:539-86-6
    4. Molecular Formula: C6H10OS2
    5. Molecular Weight: 162.27
    6. EINECS: 208-727-7
    7. Product Categories: plant extract
    8. Mol File: 539-86-6.mol
  • Chemical Properties

    1. Melting Point: 25°C
    2. Boiling Point: 259°C (rough estimate)
    3. Flash Point: 104.2 °C
    4. Appearance: /liquid
    5. Density: d420 1.112
    6. Vapor Pressure: 0.0379mmHg at 25°C
    7. Refractive Index: nD20 1.561
    8. Storage Temp.: N/A
    9. Solubility: N/A
    10. Water Solubility: 24g/L(10 oC)
    11. CAS DataBase Reference: Allicin(CAS DataBase Reference)
    12. NIST Chemistry Reference: Allicin(539-86-6)
    13. EPA Substance Registry System: Allicin(539-86-6)
  • Safety Data

    1. Hazard Codes: N/A
    2. Statements: N/A
    3. Safety Statements: N/A
    4. WGK Germany:
    5. RTECS:
    6. HazardClass: N/A
    7. PackingGroup: N/A
    8. Hazardous Substances Data: 539-86-6(Hazardous Substances Data)

539-86-6 Usage

Uses

Used in Pharmaceutical Industry:
Allicin is used as an antibacterial substance for its antimicrobial properties, which can help in the development of new drugs to combat bacterial infections.
Used in Anticancer Applications:
Allicin is used as an anticancer agent for its ability to inhibit cell adhesion, invasion, and migration in various lung adenocarcinoma cell lines. It also alters the balance of tissue inhibitors of matrix metalloproteinases (TIMPs) and matrix metalloproteinases (MMPs), decreases phosphorylation of Akt, and decreases PI3K/Akt signaling.
Used in Antioxidant Applications:
Allicin is used as an antioxidant for its ability to neutralize free radicals and protect cells from oxidative stress.
Used in Antimicrobial Applications:
Allicin is used as an antimicrobial agent for its ability to inhibit the growth of various microorganisms, including bacteria, fungi, and parasites.
Used in Antiparasitic Applications:
Allicin is used as an antiparasitic agent for its activity against P. falciparum (IC50 = 5.2 μM) and T. b. brucei (IC50 = 13.8 μM), the parasites that cause malaria and African sleeping sickness, respectively.
Used in Food Industry:
Allicin is used as a flavoring agent for its characteristic flavor, which is derived from garlic bulbs.

History

As the main active substance of garlic, garlic was separated by Cavallito and Bailey in 1944 from crushed garlic. Cavallito firstly clarified the physical properties and chemical structure of the scent of garlic.Fresh garlic does not contain free allicin but only its precursor material alliin. When the garlic undergoes physical mechanical crushing, garlic alliinase is activated and catalyzes the breakdown of alliin into allicin.The reported preparation methods of allicin contain extraction, biosynthesis, and chemical synthesis. Chemical synthesis starts from raw material of diallyldisulfides, m-chloroperoxy benzoic acid to get crude allicin. According to the United States patent report, biosynthesis preparation of allicin comes from natural sources or synthetic, after it is made into a certain concentration of aqueous solution, it is converted into allicin by reaction with alliinase. Extraction of allicin with low boiling nonpolar solvent can acquire pure allicin, but it must be stored at ?70?°C to prevent from decomposing.

Indications

This product conforms to the national standards for chemical drugs. The current clinical used forms are allicin injection, garlic instant kelp capsule, etc. It is used clinically mainly for anti-pathogenic microbial infection, anti-tumor, and anti-dilation of blood vessels. It could also be used for the treatment of periodontitis and ulcerative colitis.

Synthesis Reference(s)

Journal of the American Chemical Society, 106, p. 8295, 1984 DOI: 10.1021/ja00338a049

Contact allergens

Allicin is one of the major allergens in garlic (Allium sativum L.). It is responsible for the characteristic flavor of the bulbs and has immunomodulating and antibacterial properties.

Pharmacology

Allicin has a broad spectrum of pharmacological activities, such as antibacterial, antiviral, anticancer, decreasing the blood pressure, and inhibition of platelet aggregation.2. The Effect on Heart and Cerebral Vessels Allicin exerts a protective effect on the heart and cerebral vessels through reducing plasma total cholesterol, lowering blood pressure, inhibition of platelet activity, and reducing hematocrit and blood viscosity. Allicin increases the activity of inducible nitric oxide synthetase (iNOS) and boosts the NO level, which results in the vasodilation. In vitro study also found that allicin’s vasodilation is related to NO, and allicin can improve the level of iNOS and NO in platelet and placental villi as well as choriocarcinoma. In addition, allicin administration effectively reverses hyperlipidemia and atherosclerosis, inhibits lipid peroxidation, and reduces the level of glutathione decomposition and superoxide dismutase and peroxidase activity in high cholesterol-fed rats.3. Anticancer Allyl sulfide, the active ingredient of allicin, shows anticancer effect. Epidemiological investigation and experimental studies have shown that allicin has a significant inhibitory effect on gastric, colon, liver, and lung cancers. Experimental results show that allicin improves the cellular immune function of cancer patients. Alliin is the precursor of allicin, which also has significant antitumor activity. In the 1980s, it was found that the growth of S180 tumor in mice was significantly inhibited by alliin injection or garlic thionine. Meanwhile, alliin could selectively inhibit the reduction synthesis of reduced glutathione (GSH)-dependent prostaglandin E2?in gland cells.

Clinical Use

Allicin shows inhibitory effects on infections caused by bacteria, fungi, and virus. Clinical studies reported that allicin has cured 23 Candida albicans-infected patients . Combining allicin with surgery had cured ten patients with maxillary sinus aspergillosis. Good results for the treatment of chronic gastritis, peptic ulcer, chronic colitis, and fatty liver were achieved after allicin administration. Allicin is also capable of eliminating oxygen free radical ion. In addition, allicin can reduce the nitrite- and nitrate-reducing bacteria, and taking garlic could benefit chronic symptoms in stomach, such as stomach discomfort, fullness pain, acid reflux, heating, burning and loss of appetite, and so on.

Anticancer Research

For allicin, a reduction of tumoral cell proliferation was reported by Misharina et al.(2013).

Check Digit Verification of cas no

The CAS Registry Mumber 539-86-6 includes 6 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 3 digits, 5,3 and 9 respectively; the second part has 2 digits, 8 and 6 respectively.
Calculate Digit Verification of CAS Registry Number 539-86:
(5*5)+(4*3)+(3*9)+(2*8)+(1*6)=86
86 % 10 = 6
So 539-86-6 is a valid CAS Registry Number.
InChI:InChI=1/C6H10OS2/c1-3-5-8-9(7)6-4-2/h3-4H,1-2,5-6H2

539-86-6SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 20, 2017

Revision Date: Aug 20, 2017

1.Identification

1.1 GHS Product identifier

Product name allicin

1.2 Other means of identification

Product number -
Other names AllS(O)SAll

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only.
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:539-86-6 SDS

539-86-6Synthetic route

S‐allyl‐L‐cysteine sulfoxide
17795-27-6

S‐allyl‐L‐cysteine sulfoxide

allicin
539-86-6

allicin

Conditions
ConditionsYield
With water extract of garlic In water at 20℃; Enzymatic reaction;99%
diallyl disulphide
2179-57-9

diallyl disulphide

allicin
539-86-6

allicin

Conditions
ConditionsYield
With 3,3-dimethyldioxirane In acetone at -50 - -20℃; for 0.75h; Product distribution / selectivity; Inert atmosphere;96%
With Peroxyformic acid In methanol at 0℃; for 0.25h; Reagent/catalyst;92%
With peracetic acid; sodium carbonate In chloroform at 0℃; 1.) 30 min; 2.) 30 min;90%
C14H30OSSi

C14H30OSSi

allicin
539-86-6

allicin

Conditions
ConditionsYield
With 3-chloro-benzenecarboperoxoic acid In dichloromethane at -78℃; for 3h;71%
C13H28OSSi

C13H28OSSi

allicin
539-86-6

allicin

Conditions
ConditionsYield
With 3-chloro-benzenecarboperoxoic acid In dichloromethane at -78℃; for 3h; Reagent/catalyst; Solvent; Temperature;64%
C10H22OSSi

C10H22OSSi

allicin
539-86-6

allicin

Conditions
ConditionsYield
With 3-chloro-benzenecarboperoxoic acid In dichloromethane at -78℃; for 3h; Reagent/catalyst; Solvent; Temperature;29%
peracetic acid
79-21-0

peracetic acid

diallyl disulphide
2179-57-9

diallyl disulphide

chloroform
67-66-3

chloroform

allicin
539-86-6

allicin

Perbenzoic acid
93-59-4

Perbenzoic acid

diallyl disulphide
2179-57-9

diallyl disulphide

chloroform
67-66-3

chloroform

allicin
539-86-6

allicin

Conditions
ConditionsYield
enzymatischer Abbau durch Alliinase; (+)(2R)-2-amino-3-allylsulfinyl-propionic acid;
durch Einwirkung von Alliinase;
alliinase rich garlic juice extract at 30℃; for 3h; Product distribution / selectivity; Enzymatic reaction;
With Petiveria alliacea L. alliinase; Petiveria alliacea lachrymatory factor synthase; pyridoxal 5'-phosphate; NAD at 20℃; for 0.333333h; pH=8; aq. phosphate buffer;
propylene sulphide
1072-43-1

propylene sulphide

allicin
539-86-6

allicin

Conditions
ConditionsYield
With sodium periodate
S-allyl cysteine
21593-77-1, 49621-03-6

S-allyl cysteine

A

diallyl disulphide
2179-57-9

diallyl disulphide

B

allicin
539-86-6

allicin

C

bis-2-propenyl thiosulfonate
29418-05-1

bis-2-propenyl thiosulfonate

D

sodium pyruvate
113-24-6

sodium pyruvate

Conditions
ConditionsYield
With nitrogen(II) oxide In water for 24h; Ambient temperature; Yield given. Yields of byproduct given;
S-allyl cysteine
21593-77-1, 49621-03-6

S-allyl cysteine

A

diallyl disulphide
2179-57-9

diallyl disulphide

B

allicin
539-86-6

allicin

C

bis-2-propenyl thiosulfonate
29418-05-1

bis-2-propenyl thiosulfonate

D

2-oxo-propionic acid
127-17-3

2-oxo-propionic acid

Conditions
ConditionsYield
With nitrogen(II) oxide; trifluoroacetic acid In water for 5h; Mechanism; Ambient temperature; other time; also in absence of CF3COOH;
allyl bromide
106-95-6

allyl bromide

allicin
539-86-6

allicin

Conditions
ConditionsYield
With sodium hydrogensulfide; dihydrogen peroxide Yield given. Multistep reaction;
Alliin
556-27-4

Alliin

allicin
539-86-6

allicin

Conditions
ConditionsYield
With immobilized alliinase
Immobilized alliinase column;
With alliinase In water at 25 - 35℃; for 0.5h; pH=6.5 - 8.5; Time; Enzymatic reaction; Inert atmosphere;
prop-2-ene-1-thiol
870-23-5

prop-2-ene-1-thiol

A

diallyl disulphide
2179-57-9

diallyl disulphide

B

allicin
539-86-6

allicin

Conditions
ConditionsYield
With dihydrogen peroxide for 0.25h; Product distribution / selectivity;
(S)-allyl-L-cysteine sulfoxide
1195577-61-7

(S)-allyl-L-cysteine sulfoxide

A

allicin
539-86-6

allicin

B

2-oxo-propionic acid
127-17-3

2-oxo-propionic acid

Conditions
ConditionsYield
With alliinase In water at 25 - 35℃; for 0.5h; pH=6.5 - 8.5; Enzymatic reaction; Inert atmosphere;

A

allicin
539-86-6

allicin

B

2-oxo-propionic acid
127-17-3

2-oxo-propionic acid

Conditions
ConditionsYield
With pyridoxal 5'-phosphate; water; Allium sativum alliinase Enzymatic reaction;
allicin
539-86-6

allicin

6-(trifluoromethyl)benzo[d]thiazole-2-thiol
401567-22-4

6-(trifluoromethyl)benzo[d]thiazole-2-thiol

2-(allyldisulfanyl)-6-(trifluoromethyl)benzo[d]thiazole

2-(allyldisulfanyl)-6-(trifluoromethyl)benzo[d]thiazole

Conditions
ConditionsYield
In methanol at 20℃;97%
allicin
539-86-6

allicin

6-ethoxy-2-mercaptobenzothiazole
120-53-6

6-ethoxy-2-mercaptobenzothiazole

2-(allyldisulfanyl)-6-ethoxybenzo[d]thiazole

2-(allyldisulfanyl)-6-ethoxybenzo[d]thiazole

Conditions
ConditionsYield
In methanol at 20℃;95%
allicin
539-86-6

allicin

l-cysteine hydrochloride
52-89-1

l-cysteine hydrochloride

(R)-2-amino-3-(allyldithio)propionic acid
2281-22-3

(R)-2-amino-3-(allyldithio)propionic acid

Conditions
ConditionsYield
With sodium hydrogencarbonate In water for 0.33h;90%
With sodium hydrogencarbonate
With sodium hydrogencarbonate In water for 0.33h; pH=6;480 mg
2-mercapto-6-methylbenzothiazole
2268-79-3

2-mercapto-6-methylbenzothiazole

allicin
539-86-6

allicin

2-(allyldisulfanyl)-6-methylbenzo[d]thiazole

2-(allyldisulfanyl)-6-methylbenzo[d]thiazole

Conditions
ConditionsYield
In methanol at 20℃;90%
allicin
539-86-6

allicin

2-Mercaptobenzothiazole
149-30-4

2-Mercaptobenzothiazole

2-(allyldisulfanyl)benzothiazole

2-(allyldisulfanyl)benzothiazole

Conditions
ConditionsYield
In methanol at 20℃;90%
allicin
539-86-6

allicin

6-mercaptopurine riboside
15639-75-5

6-mercaptopurine riboside

S-allylthio-6-mercaptopurine riboside

S-allylthio-6-mercaptopurine riboside

Conditions
ConditionsYield
In ethanol for 4h; pH=7.2; aq. phosphate buffer;85%
In ethanol; water at 4℃; for 4h; pH=7.2; Phosphate buffer;85%
Conditions
ConditionsYield
With sodium hydrogencarbonate In ethanol; water pH=8.0 - 8.4;80%
With sodium hydrogencarbonate In ethanol; water at 20℃; for 10h; pH=8 - 8.4;80%
In ethanol at 20℃; pH=6.5; aq. phosphate buffer;
allicin
539-86-6

allicin

(3,5,6-Trimethyl-pyrazin-2-yl)-methanethiol
184826-39-9

(3,5,6-Trimethyl-pyrazin-2-yl)-methanethiol

2-((allyldisulfanyl)methyl)-3,5,6-trimethylpyrazine

2-((allyldisulfanyl)methyl)-3,5,6-trimethylpyrazine

Conditions
ConditionsYield
With sodium hydrogencarbonate In ethanol; water at 60℃; for 10h; pH=8 - 8.4;49%
allicin
539-86-6

allicin

6-chloro-2-mercaptobenzothiazole
51618-29-2

6-chloro-2-mercaptobenzothiazole

2-(allyldisulfanyl)-6-chlorobenzo[d]thiazole

2-(allyldisulfanyl)-6-chlorobenzo[d]thiazole

Conditions
ConditionsYield
In methanol at 20℃;40%
allicin
539-86-6

allicin

6-chloro-2-mercaptobenzoxazole
22876-20-6

6-chloro-2-mercaptobenzoxazole

2-(allyldisulfanyl)-6-chlorobenzoxazole

2-(allyldisulfanyl)-6-chlorobenzoxazole

Conditions
ConditionsYield
In methanol at 20℃;40%
allicin
539-86-6

allicin

2-mercapto-5-metossi-benzossazolo
49559-83-3

2-mercapto-5-metossi-benzossazolo

2-(allyldisulfanyl)-5-methoxybenzoxazole

2-(allyldisulfanyl)-5-methoxybenzoxazole

Conditions
ConditionsYield
In methanol at 20℃;31%
allicin
539-86-6

allicin

phenylmethanethiol
100-53-8

phenylmethanethiol

1-allyl-2-benzyldisulfane

1-allyl-2-benzyldisulfane

Conditions
ConditionsYield
In methanol at 20℃;30%
allicin
539-86-6

allicin

Thiamine hydrochloride
67-03-8

Thiamine hydrochloride

N-(2-allyldisulfanyl-4-hydroxy-1-methyl-but-1-en-t-yl)-N-(4-amino-2-methyl-pyrimidin-5-ylmethyl)-formamide
554-44-9

N-(2-allyldisulfanyl-4-hydroxy-1-methyl-but-1-en-t-yl)-N-(4-amino-2-methyl-pyrimidin-5-ylmethyl)-formamide

Conditions
ConditionsYield
With sodium hydroxide; ethanol; water bei pH 8;
diallyl disulphide
2179-57-9

diallyl disulphide

allicin
539-86-6

allicin

A

2-(2',3'-dithia-5'-hexenyl)-3,4-dihydro-2H-thiopyran

2-(2',3'-dithia-5'-hexenyl)-3,4-dihydro-2H-thiopyran

B

3-(2',3'-dithia-5'-hexenyl)-3,4-dihydro-2H-thiopyran

3-(2',3'-dithia-5'-hexenyl)-3,4-dihydro-2H-thiopyran

Conditions
ConditionsYield
at 100℃; for 0.25h; Product distribution; Mechanism; copyrolysis;A 0.22 % Chromat.
B 0.26 % Chromat.
L-Cysteine
52-90-4

L-Cysteine

allicin
539-86-6

allicin

(R)-2-amino-3-(allyldithio)propionic acid
2281-22-3

(R)-2-amino-3-(allyldithio)propionic acid

Conditions
ConditionsYield
In water 1.) r.t., 40 min, 2.) 0 deg C, overnight; Yield given;
In water for 0.5h;5.7 mmol
In water at 23 - 25℃;
In water at 20℃; for 2h;
allicin
539-86-6

allicin

A

3-vinyl-4H-<1,2>-dithiin
62488-53-3

3-vinyl-4H-<1,2>-dithiin

B

diallyl disulphide
2179-57-9

diallyl disulphide

C

diallyl trisulfide
2050-87-5

diallyl trisulfide

D

2‐ethenyl‐4H‐1,3‐dithiine
80028-57-5

2‐ethenyl‐4H‐1,3‐dithiine

Conditions
ConditionsYield
In chloroform-d1 at 25℃; for 144h;A 0.008 g
B 0.03 g
C 0.01 g
D 0.015 g
allicin
539-86-6

allicin

A

3-vinyl-4H-<1,2>-dithiin
62488-53-3

3-vinyl-4H-<1,2>-dithiin

B

diallyl disulphide
2179-57-9

diallyl disulphide

C

diallyl trisulfide
2050-87-5

diallyl trisulfide

D

2‐ethenyl‐4H‐1,3‐dithiine
80028-57-5

2‐ethenyl‐4H‐1,3‐dithiine

E

(Z)-ajoene
92285-00-2

(Z)-ajoene

F

(E)-ajoene
92284-99-6

(E)-ajoene

Conditions
ConditionsYield
at 37℃; for 48h; Product distribution; other temperatures, other times;
allicin
539-86-6

allicin

A

4,5,9-trithiadodeca-1,11-diene 9-oxide
104228-61-7

4,5,9-trithiadodeca-1,11-diene 9-oxide

B

(E)-ajoene
92284-99-6

(E)-ajoene

Conditions
ConditionsYield
With acetic acid at 25℃; for 120h;A 0.220 g
B 0.024 g
allicin
539-86-6

allicin

A

(Z)-ajoene
92285-00-2

(Z)-ajoene

B

(E)-ajoene
92284-99-6

(E)-ajoene

Conditions
ConditionsYield
In water; acetone at 63 - 64℃; for 4h; Mechanism; Product distribution; Heating; in water-benzene, 37 deg C, 48 h;
In water; benzene at 37℃; for 48h; Heating; Yield given. Yields of byproduct given. Title compound not separated from byproducts;
In water; acetone for 4h; Heating; Yield given. Yields of byproduct given;

539-86-6Relevant articles and documents

Analysis of responses of allicin, a compound from garlic, in the pulmonary vascular bed of the cat and in the rat

Kaye, Alan D.,Nossaman, Bobby D.,Ibrahim, Ikhlass N.,Feng, Chang J.,McNamara, Dennis B.,et al.

, p. 21 - 26 (1995)

Allicin, diallyl disulfide-oxide, an active ingredient released from garlic is a systemic vasodilator that acts by an unknown mechanism. In the present experiments, pulmonary vascular responses to allicin (0.1-1.0 mg) were studied in the intact-chest anesthetized cat and in the isolated lung of the rat under constant flow conditions. When baseline tone in the pulmonary vascular bed of the cat was raised with U46619 (11α,9α-epoxymethano-9α,11β-dideoxyprostaglandin F2α), intralobar injections of allicin produced dose-related decreases in pulmonary arterial pressure without changing left atrial pressure indicating that allicin had significant vasodilator activity in the pulmonary vascular bed when tone was increased experimentally. Allicin also decreased systemic arterial pressure in a dose-related manner. In terms of relative vasodilator activity in the cat, allicin was 100-fold less potent than sodium nitroprusside and many orders of magnitude less potent than isoproterenol. In the cat, vasodilator responses to allicin were unchanged by methylene blue or Nω-nitro-L-arginine methyl ester. Allicin also significantly diminished the pulmonary pressor response to ventilatory hypoxia in the isolated perfused rat lung. These data show that allicin has significant vasodilator activity in the pulmonary vascular bed of the cat and the rat. The present data suggest that pulmonary vasodilator responses to allicin are independent of the synthesis of endothelial-derived relaxing factor or the activation of soluble guanylate cyclase.

An optimized facile procedure to synthesize and purify allicin

Albrecht, Frank,Leontiev, Roman,Jacob, Claus,Slusarenko, Alan J.

, (2017)

Allicin is a reactive sulfur species (RSS) and defence substance from garlic (Allium sativum L.). The compound is a broad-spectrum antibiotic that is also effective against multiple drug resistant (MDR) strains. A detailed protocol for allicin synthesis based on diallyl-disulfide (DADS) oxidation by H2O2 using acetic acid as a catalyst was published in 2001 by Lawson and Wang. Here we report on improvements to this basic method, clarify the mechanism of the reaction and show that it is zero-order with respect to DADS and first-order with respect to the concentration of H2O2. The progress of allicin synthesis and the reaction mechanism were analyzsd by high-performance liquid chromatography (HPLC) and the identity and purity of the products was verified with LC-MS and 1H-NMR. We were able to obtain allicin of high purity (>98%) and >91% yield, with standard equipment available in any reasonable biological laboratory. This protocol will enable researchers to prepare and work with easily and cheaply prepared allicin of high quality.

Therapeutic effect and mechanism study of L-cysteine derivative 5P39 on LPS-induced acute lung injury in mice

He, Yanting,Zhao, Yalei,Feng, Yuchen,Ren, Anqi,Zhang, Yunyi,Wang, Yang,Li, Hong

, (2020)

Organosulfur compounds, such as L-cysteine, allicin and other sulfur-containing organic compounds in Allium species, have been proposed to possess many important physiological and pharmacological functions. A novel L-cysteine derivative, t-Butyl S-allylthio-L-cysteinate (5P39), was designed and synthesized by combining L-cysteine derivative and allicin pharmacophore through a disulfide bond. This study aimed to explore the effects and mechanisms of 5P39 on lipopolysaccharide (LPS)-induced acute lung injury (ALI) in mice. At the experimental concentration (5, 10 and 20 μM), 5P39 suppressed the excessive secretion of nitric oxide (NO) and interleukin-6 (IL-6) in mice peritoneal macrophages stimulated by LPS. A mouse model of ALI was established by tracheal instillation of LPS for 2 h before 5P39 (30 and 60 mg/kg) administration. The results showed that 5P39 treatment down-regulated the wet/dry weight ratio (W/D ratio) of lungs and reduced the protein concentration, the number of total cells as well as the myeloperoxidase (MPO) activity in bronchoalveolar lavage fluid (BALF). 5P39 administration improved the histopathological changes of lungs in ALI mice with the decreased levels of pro-inflammatory cytokines in BALF. The inhibitory effects of 5P39 on the toll-like receptor 4 (TLR4) expression and macrophages accumulation in lung tissues were observed by immunohistochemistry. Additionally, 5P39 significantly attenuated the LPS-activated high expression of key proteins in TLR4/MyD88 signaling pathway. Taken together, the present study showed that 5P39 effectively alleviate the severity of ALI, and its mechanism might relate to the inhibition of LPS-activated TLR4/MyD88 signaling pathway, demonstrating a promising potential for further development into an anti-inflammatory drug candidate.

The beneficial effects of Allicin in chronic kidney disease are comparable to Losartan

García Trejo, Ehécatl Miguel ángel,Buendía, Abraham Said Arellano,Reyes, Omegar Sánchez,Arroyo, Fernando Enrique García,García, Raúl Arguello,Mendoza, María Lilia Loredo,Tapia, Edilia,Lozada, Laura Gabriela Sánchez,Alonso, Horacio Osorio

, (2017)

Recent studies suggest that allicin may play a role in chronic kidney disease (CKD), reducing hypertension and oxidative stress and improving renal dysfunction. In the present study, CKD was induced by 5/6 nephrectomy and the animals were divided into four treatment groups as follows: control (C), CKD, CKD+allicin (40 mg/kg pathway oral) (CKDA), and CKD+Losartan (20 mg/kg) (CKDL). After CKD induction, the rats developed hypertension from week 3 to the end of the study. This was associated with increased creatinine and blood urea nitrogen (BUN) levels in serum, increased albuminuria, increased urinary excretion of N-acetyl-β-D-glucosaminidase (NAG), increased nephrin expression, and incrased histological alterations in the cortex. The levels of angiotensin receptors and endothelial nitric oxide synthase (eNOS) were decreased in the renal cortex from the CKD group. Otherwise, lipid and protein oxidation were higher in the CKD group than in the control group. A disturbance was observed in the expression levels of the nuclear factor erythroid 2-related factor 2/Kelch ECH associating protein 1 system (Nrf2/keap1) and the antioxidant enzymes catalase, superoxide dismutase, and heme oxygenase-1. Allicin or losartan treatments relieved renal dysfunction, hypertension, and oxidative stress. In addition, both treatments showed the same efficacy on the expression of angiotensin receptors, the nephrin, Nrf2/keap1 pathway, and eNOS. Further in silico analyses suggest that allicin and losartan could have a common mechanism involving interaction with AT1 receptors. Allicin showed antihypertensive, antioxidant, and nephroprotective effects. The beneficial effects showed by allicin are similar, or even better, than those of losartan. In fact, the effect of allicin on blood pressure and renal function is comparable to reductions seen with losartan, a prescription drug commonly used as a first-line therapy.

Hypochlorous acid scavenging activities of thioallyl compounds from garlic

Argueello-Garcia, Raul,Medina-Campos, Omar N.,Perez-Hernandez, Nury,Pedraza-Chaverri, Jose,Ortega-Pierres, Guadalupe

, p. 11226 - 11233 (2010)

The hypochlorous acid (HOCl) scavenging capacities of 10 garlic compounds containing modifications in the thioallyl group (-S-CH2CH=CH 2) were determined by a catalase protection assay, and the corresponding structure-activity relationships using molecular descriptors were calculated. This scavenging activity was enhanced by increasing the number of S atoms or by the alanyl group (-CH2CH-NH2-COOH) and decreased in the absence of the C=C bond or in the presence of a sulfoxide group in the thioallyl group. Interestingly, S-allylcysteine and its corresponding sulfoxide (alliin) showed the highest and lowest HOCl-scavenging capacities, respectively. Quantitative modeling by multiple regression analysis and partial least-squares projections showed that the topological descriptor polar surface area and two electronic properties, namely, highest occupied molecular orbital and total energy, contributed mainly to variations in the HOCl scavenging activity of thioallyl compounds. These observations provide new insights on the antioxidant mechanism of garlic derivatives in processes involving HOCl production.

Garlic Chemistry: Stability of S-(2-Propenyl) 2-Propene-1-sulfinothioate (Allicin) in Blood, Solvents, and Simulated Physiological Fluids

Freeman, Fillmore,Kodera, Yukihiro

, p. 2332 - 2338 (1995)

S-(2-Propenyl) 2-propene-1-sulfinothioate (allicin), which is one of the constituents of freshly crushed garlic (garlic homogenate), was synthesized, and its stability in blood, ethyl acetate, methanol, simulated gastric fluid (SGF, pH 1.2), simulated intestinal fluid (SIF, pH 7.5), and water (pH 1.2 and 7.5) and under simulated digestive conditions (sequential combination of SGF and SIF) was investigated by HPLC.Although neat allicin decomposes rapidly at 37 deg C, it is more stable in protic polar methanol than in aprotic polar ethyl acetate.Approximately 90percent of the allicin remained after incubation at 37 deg C for 5 h in water at pH 1.2 and 7.5.Only traces of allicin could be detected after it was incubated in blood for 5 min.The allicin content and allicin-producing potential of commercial garlic preparations were also analyzed.The allicin contents in these garlic preparations were less than 1 ppm, and the allicin-producing potential was severely suppressed under simulated digestive conditions (sequential combination of SGF and SIF).The transformation products of allicin were identified.Keywords: (E)-Ajoene; allicin; allicin content; allicin-producing potential; allicin stability; garlic preparations; 2-ethenyl-4H-1,3-dithiin, diallyl disulfide; garlic products

Allium sativum extract chemical composition, antioxidant activity and antifungal effect against meyerozyma guilliermondii and rhodotorula mucilaginosa causing onychomycosis

Parvu, Marcel,Mo?, C?t?lin A.,Parvu, Alina E.,Mircea, Cristina,Stoeber, Leander,Ro?ca-Casian, Oana,?igu, Adrian B.

, (2019)

Onychomycosis is a major health problem due to its chronicity and resistance to therapy. Because some cases associate paronychia, any therapy must target the fungus and the inflammation. Medicinal plants represent an alternative for onychomycosis control. In the present work the antifungal and antioxidant activities of Alium sativum extract against Meyerozyma guilliermondii (Wick.) Kurtzman & M. Suzuki and Rhodotorula mucilaginosa (A. J?rg.) F.C. Harrison, isolated for the first time from a toenail onychomycosis case, were investigated. The fungal species were confirmed by DNA molecular analysis. A. sativum minimum inhibitory concentration (MIC) and ultrastructural effects were examined. At the MIC concentration (120 mg/mL) the micrographs indicated severe structural alterations with cell death. The antioxidant properties of the A. sativum extract were evaluated is a rat turpentine oil induced inflammation, and compared to an anti-inflammatory drug, diclofenac, and the main compound from the extract, allicin. A. sativum reduced serum total oxidative status, malondialdehyde and nitric oxide production, and increased total thiols. The effects were comparable to those of allicin and diclofenac. In conclusion, the garlic extract had antifungal effects against M. guilliermondii and R. mucilaginosa, and antioxidant effect in turpentine-induced inflammation. Together, the antifungal and antioxidant activities support that A. sativum is a potential alternative treatment in onychomycosis.

Antimalarial activity of allicin, a biologically active compound from garlic cloves

Coppi, Alida,Cabinian, Melissa,Mirelman, David,Sinnis, Photini

, p. 1731 - 1737 (2006)

The incidence of malaria is increasing, and there is an urgent need to identify new drug targets for both prophylaxis and chemotherapy. Potential new drug targets include Plasmodium proteases that play critical roles in the parasite life cycle. We have previously shown that the major surface protein of Plasmodium sporozoites, the circumsporozoite protein (CSP), is proteolytically processed by a parasite-derived cysteine protease, and this processing event is temporally associated with sporozoite invasion of host cells. E-64, a cysteine protease inhibitor, inhibits CSP processing and prevents invasion of host cells in vitro and in vivo. Here we tested allicin, a cysteine protease inhibitor found in garlic extracts, for its ability to inhibit malaria infection. At low concentrations, allicin was not toxic to either sporozoites or mammalian cells. At these concentrations, allicin inhibited CSP processing and prevented sporozoite invasion of host cells in vitro. In vivo, mice injected with allicin had decreased Plasmodium infections compared to controls. When sporozoites were treated with allicin before injection into mice, malaria infection was completely prevented. We also tested allicin on erythrocytic stages and found that a 4-day regimen of allicin administered either orally or intravenously significantly decreased parasitemias and increased the survival of infected mice by 10 days. Together, these experiments demonstrate that the same cysteine protease inhibitor can target two different life cycle stages in the vertebrate host. Copyright

Allicin induces thiol stress in bacteria through S-allylmercapto modification of protein cysteines

Müller, Alexandra,Eller, Jakob,Albrecht, Frank,Prochnow, Pascal,Kuhlmann, Katja,Bandow, Julia Elisabeth,Slusarenko, Alan John,Leichert, Lars Ingo Ole

, p. 11477 - 11490 (2016)

Allicin (diallyl thiosulfinate) from garlic is a highly potent natural antimicrobial substance. It inhibits growth of a variety of microorganisms, among them antibiotic-resistant strains. However, the precise mode of action of allicin is unknown. Here, we show that growth inhibition of Escherichia coli during allicin exposure coincides with a depletion of the glutathione pool and S-allylmercapto modification of proteins, resulting in overall decreased total sulfhydryl levels. This is accompanied by the induction of the oxidative and heat stress response. We identified and quantified the allicin-induced modification S-allylmercaptocysteine for a set of cytoplasmic proteins by using a combination of label-free mass spectrometry and differential isotope-coded affinity tag labeling of reduced and oxidized thiol residues. Activity of isocitrate lyase AceA, an S-allylmercapto-modified candidate protein, is largely inhibited by allicin treatment in vivo. Allicin-induced protein modifications trigger protein aggregation, which largely stabilizes RpoH and thereby induces the heat stress response. At sublethal concentrations, the heat stress response is crucial to overcome allicin stress. Our results indicate that the mode of action of allicin is a combination of a decrease of glutathione levels, unfolding stress, and inactivation of crucial metabolic enzymes through S-allylmercapto modification of cysteines.

Garlic: Source of the ultimate antioxidants - Sulfenic acids

Vaidya, Vipraja,Ingold, Keith U.,Pratt, Derek A.

, p. 157 - 160 (2009)

(Chemical Equation Presented) The medicinal properties of garlic, thought to derive at least in part from the antioxidant activity of its sulfur-containing secondary metabolites, have been recognized for hundreds of years. The ability of garlic to scavenge peroxyl radicals can be accounted for in terms of the action of transient sulfenic acids, which are predicted to react by diffusion-controlled five-center proton-coupled electron transfer (see scheme and transition state).

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