Formation of alliin in the culture tissues of Allium sativum. Oxidation of S-allyl-L-cysteine

Formation of alliin in the culture tissues of Allium sativum. Oxidation of S-allyl-L-cysteine

1993

SB339.G3REP-0133

Addition of S-allyl-L-cysteine markedly increased the level of alliin in both shoot-forming and root-forming callus tissues of A. sativum. The oxidation of S-allyl-L-cysteine to alliin was examined using S-allyl-L-[35S] cysteine and S-allyl-L-[14C] cysteine and subsequent analyses of enzymatic degradation and of the isomer formation of the product. The sulphoxide of S-allyl-L-cysteine was confirmed to be (+) S-allyl-L-cysteine sulphoxide. No (-) S-allyl-L-cysteine sulphoxide was formed in the cells. These findings suggested the presence of a specific oxidase in the cells. The S-allyl-L-cysteine added to the culture was quantitatively converted into alliin in this tissue during culture. [AS]

v.33(1):107-111, PHYTOCHEMISTRY

Research > Published Articles