alliinase/česnek

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Alliin lyase (Alliinase) from garlic (Allium sativum). Biochemical characterization and cDNA cloning.

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Přihlášení Registrace

The garlic plant (Allium sativum) alliinase (EC 4.4.1.4), which catalyzes the synthesis of allicin, was purified to homogeneity from bulbs using various steps, including hydrophobic chromatography. Molecular and biochemical studies showed that the enzyme is a dimer of two subunits of MW 51.5 kDa

Isolation and characterization of alliinase cDNA clones from garlic (Allium sativum L.) and related species.

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Přihlášení Registrace

cDNA libraries constructed from poly(A)-rich RNA isolated from Allium sativum (garlic), Allium cepa (onion) and Allium ascalonicum (shallot) were screened for cDNA clones encoding the alliinase using colony hybridization. Sequence analysis of the alliinase cDNA clones from different Alliaceae

Purification, characterization, and crystallization of alliinase from garlic.

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Přihlášení Registrace

Glycosylated dimeric alliinase (EC 4.4.1.4) was purified to homogeneity from its natural source, garlic. With 660 units/mg, the specific enzymatic activity of the pure enzyme is the highest reported to date. Based on both CD spectroscopy data and sequence-derived secondary structure prediction, the

Thiol-disulfide organization in alliin lyase (alliinase) from garlic (Allium sativum).

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Přihlášení Registrace

Alliinase, an enzyme found in garlic, catalyzes the synthesis of the well-known chemically and therapeutically active compound allicin (diallyl thiosulfinate). The enzyme is a homodimeric glycoprotein that belongs to the fold-type I family of pyridoxal-5'-phosphate-dependent enzymes. There are 10

Purification and characterisation of alliinase produced by Cupriavidus necator and its application for generation of cytotoxic agent: Allicin.

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Přihlášení Registrace

Allicin, an extremely active constituent of freshly crushed garlic, is produced upon reaction of alliin with the enzyme alliinase (EC 4.4.1.4). A bacterium Cupriavidus necator with the ability of alliinase production was isolated from a soil sample and was identified by morphological,

Isolation and characterization of lectins and lectin-alliinase complexes from bulbs of garlic (Allium sativum) and ramsons (Allium ursinum).

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Přihlášení Registrace

A procedure developed to separate the homodimeric and heterodimeric mannose-binding lectins from bulbs of garlic (Allium sativum L.) and ramsons (Allium ursinum L.) also enabled the isolation of stable lectin-alliinase complexes. Characterization of the individual lectins indicated that, in spite of

Alliinase from Ensifer adhaerens and Its Use for Generation of Fungicidal Activity.

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Přihlášení Registrace

A bacterium Ensifer adhaerens FERM P-19486 with the ability of alliinase production was isolated from a soil sample. The enzyme was purified for characterization of its general properties and evaluation of its application in on-site production of allicin-dependent fungicidal activity. The bacterial

Therapy of murine pulmonary aspergillosis with antibody-alliinase conjugates and alliin.

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Přihlášení Registrace

Aspergillus fumigatus is an opportunistic fungal pathogen responsible for invasive aspergillosis in immunocompromised individuals. The high morbidity and mortality rates as well as the poor efficacy of antifungal agents remain major clinical concerns. Allicin (diallyl-dithiosulfinate), which is

Application of Direct Analysis in Real Time-High Resolution Mass Spectrometry to Investigations of Induced Plant Chemical Defense Mechanisms-Revelation of Negative Feedback Inhibition of an Alliinase.

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Several plants of agricultural and medicinal importance utilize defense chemistry that involves deployment of highly labile, reactive, and lachrymatory organosulfur molecules. However, this chemistry is difficult to investigate because the compounds are often short-lived and prone to degradation

Stabilization and pharmaceutical use of alliinase.

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Přihlášení Registrace

In recent years, numerous clinical trials were undertaken in order to elucidate the active principle of garlic (Allium sativum L., Alliaceae). The most prominent effect of garlic preparations is a contribution to the prevention of stroke and arteriosclerosis.

A spectrophotometric assay for allicin and alliinase (Alliin lyase) activity: reaction of 2-nitro-5-thiobenzoate with thiosulfinates.

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Přihlášení Registrace

Allicin (diallylthiosulfinate) is the main biologically active component of freshly crushed garlic cloves. It is produced upon the interaction of the nonprotein amino acid alliin with the enzyme alliinase (alliin lyase, EC 4.4.1.4). A simple and rapid spectrophotometric procedure for determination

Alliin lyase (alliinase) from garlic (Allium sativum): crystallization and preliminary X-ray characterization.

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Přihlášení Registrace

The enzyme alliinase has been isolated from garlic bulbs and crystallized. The crystals belong to space group P2(1), with unit-cell parameters a = 70.191, b = 127.006, c = 108.085 A, beta = 93.384 degrees. They diffract to 2.2 A at liquid-nitrogen temperature. Analysis of the Patterson self-rotation

Low-frequency and low-intensity ultrasound accelerates alliinase-catalysed synthesis of allicin in freshly crushed garlic.

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Přihlášení Registrace

BACKGROUND The well-known chemically and therapeutically active compound allicin is formed in crushed garlic by the interaction of alliin with alliinase. In this study, low-frequency and low-intensity ultrasound was employed to accelerate the alliinase-catalysed synthesis of allicin in freshly

Alliinase (alliin lyase) from garlic (Alliium sativum) is glycosylated at ASN146 and forms a complex with a garlic mannose-specific lectin.

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Přihlášení Registrace

Alliinase (EC 4.4.1.4) catalyses the production of allicin (thio-2-propene-1-sulfinic acid S-allyl ester), a biologically active compound which is also responsible for the characteristic smell of garlic. It was demonstrated that alliinase which contains 5.5-6% of neutral sugars, gives clear

'Laba' garlic processed by dense phase carbon dioxide: the relation between green colour generation and cellular structure, alliin consumption and alliinase activity.

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Přihlášení Registrace

BACKGROUND 'Laba' garlic is usually processed by soaking garlic in vinegar for more than 1 week during winter. It is popular for its unique green colour and tasty flavour. Greening is desirable and required for this product as its characteristic. Dense phase carbon dioxide (DPCD) had a significant

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