Allicin, the Odor of Freshly Crushed Garlic: A Review of Recent Progress in Understanding Allicin’s Effects on Cells

Molecules

Ulrike Noll¹  Jan Borlinghaus¹  AlanJ. Slusarenko¹  JanaFoerster (née Reiter)¹  MartinC. H. Gruhlke¹  Haike Antelmann²  Ulrike Kappler³ 

[1] Department of Plant Physiology, RWTH Aachen University, 52056 Aachen, Germany;Freie Universität Berlin, Institute of Biology-Microbiology, 14195 Berlin, Germany;School of Chemistry and Molecular Biosciences, University of Queensland, St. Lucia, QLD 4072, Australia;

关键词: TRPA1;    Yap1;    Keap1-Nrf2;    DNA gyrase;    glutathione;    glutathione reductase;   

DOI  :  10.3390/molecules26061505

来源: DOAJ

【 摘 要 】

The volatile organic sulfur compound allicin (diallyl thiosulfinate) is produced as a defense substance when garlic (Allium sativum) tissues are damaged, for example by the activities of pathogens or pests. Allicin gives crushed garlic its characteristic odor, is membrane permeable and readily taken up by exposed cells. It is a reactive thiol-trapping sulfur compound that S-thioallylates accessible cysteine residues in proteins and low molecular weight thiols including the cellular redox buffer glutathione (GSH) in eukaryotes and Gram-negative bacteria, as well as bacillithiol (BSH) in Gram-positive firmicutes. Allicin shows dose-dependent antimicrobial activity. At higher doses in eukaryotes allicin can induce apoptosis or necrosis, whereas lower, biocompatible amounts can modulate the activity of redox-sensitive proteins and affect cellular signaling. This review summarizes our current knowledge of how bacterial and eukaryotic cells are specifically affected by, and respond to, allicin.

【 授权许可】

Unknown