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KMID : 1161420100130051247
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Journal of Medicinal Food
2010 Volume.13 No. 5 p.1247 ~ p.1253
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3-(Allyltrisulfanyl)-2-Aminopropanoic Acid, a Novel Nonvolatile Water-Soluble Antimicrobial Sulfur Compound in Heated Garlic
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Kang Seung-Sik
Lim Dong-Ryul
Kyung Kyu-Hang
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Abstract
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A nonvolatile and slightly water-soluble antimicrobial sulfur compound newly isolated from heated garlic extract was characterized. The compound was generated most when heated at 120°C for 30 minutes and completely disappeared after 90 minutes of heating. It has a molecular mass of 225 daltons with an elemental ratio of C6H11N1O2S3, and the interpretation of 1H- and 13C-nuclear magnetic resonance and Fourier transform-infrared data showed that the compound was CH2?=?CH-CH2-S-S-S-CH2-CH(NH2)COOH, 3-(allyltrisulfanyl)-2-aminopropanoic acid, a derivative of cysteine, presumably derived from alliin (S-allyl-l-cysteine sulfoxide). This novel compound has comparatively potent anti-yeast activity and rather weak antibacterial activity, similar to other antimicrobial compounds in garlic.
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KEYWORD
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allicin, alliin, antimicrobial compound, heated garlic
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