ArticleJournal of food science and technology2015
Effective production of S-allyl-L-cysteine through a homogeneous reaction with activated endogenous γ-glutamyltranspeptidase in garlic (Allium Sativum).
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 25 citations in OpenAlex.
- A Comparative Study of LC-MS and FIA-(ESI)MS for Quantitation ofFoods (Basel, Switzerland) · 2024Article
- Promoting the Aging Process and Enhancing the Production of Antioxidant Components of Garlic through Pulsed Electric Field Treatments.Antioxidants (Basel, Switzerland) · 2024Article
- Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Current research in food science · 2024Review
- Antioxidant and Anti-Inflammatory Effects of Garlic in Ischemic Stroke: Proposal of a New Mechanism of Protection through Regulation of Neuroplasticity.Antioxidants (Basel, Switzerland) · 2023Review
- The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic.Scientific reports · 2022Article
- Alterations in the Physicochemical Properties and Antioxidant Activity during Aging of Stored Raw Garlic.Foods (Basel, Switzerland) · 2022Article
- COVID-19, cytokines, inflammation, and spices: How are they related?Life sciences · 2021Review
- Black Garlic and Its Bioactive Compounds on Human Health Diseases: A Review.Molecules (Basel, Switzerland) · 2021Review
- Characterization of γ-glutamyltranspeptidases from dormant garlic and onion bulbs.Food science & nutrition · 2019Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
S-allyl-L-cysteine (SAC) is a bioactive compound in garlic (Allium sativum). A novel process including soaking and homogeneous reaction was applied for the effective production of SAC with endogenous γ-glutamyltranspeptidase (γ-GTP, EC 2.3.2.2) in garlic. The effects of temperature and CaCl2 concentration on γ-GTP activity in soaking, and the relationship of SAC production with γ-GTP activity in homogeneous reaction were investigated, using fresh garlic as raw material. The experimental results showed that the γ-GTP in fresh garlic was activated by soaking. The yield rate and the final content of SAC increased linearly with increasing initial γ-GTP activity in the homogeneous reaction at 37 °C. The final SAC content reached 606.3 μg/g (i.e. 32 times higher than that in fresh garlic) after soaking for 72 h in a 10-mM CaCl2 solution at 10 °C, and the homogeneous reaction for 8 h at 37 °C. SAC was produced effectively through the homogeneous reaction with activated endogenous γ-GTP in garlic.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.