Effective production of S-allyl-L-cysteine through a homogeneous reaction with activated endogenous γ-glutamyltranspeptidase in garlic (Allium Sativum).

Content Provider	Europe PMC
Author	Xu, Xiaobian Miao, Yelian Chen, Jie Yu Zhang, Qimei Wang, Jining
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.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC4348257&blobtype=pdf
ISSN	00221155
Volume Number	52
DOI	10.1007/s13197-013-1138-0
PubMed Central reference number	PMC4348257
Issue Number	3
PubMed reference number	25745247
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-08-16
Publisher Place	India
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2013
Subject Keyword	Garlic Soaking Homogeneous reaction S-allyl-L-cysteine γ-glutamyltranspeptidase
Content Type	Text
Resource Type	Article
Subject	Food Science