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

摘要

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 gamma-glutamyltranspeptidase (gamma-GTP, EC 2.3.2.2) in garlic. The effects of temperature and CaCl2 concentration on gamma-GTP activity in soaking, and the relationship of SAC production with gamma-GTP activity in homogeneous reaction were investigated, using fresh garlic as raw material. The experimental results showed that the gamma-GTP in fresh garlic was activated by soaking. The yield rate and the final content of SAC increased linearly with increasing initial gamma-GTP activity in the homogeneous reaction at 37 degrees C. The final SAC content reached 606.3 mu g/g (i.e. 32 times higher than that in fresh garlic) after soaking for 72 h in a 10-mM CaCl2 solution at 10 degrees C, and the homogeneous reaction for 8 h at 37 degrees C. SAC was produced effectively through the homogeneous reaction with activated endogenous gamma-GTP in garlic.