Development of compartmentalized antibacterial systems based on encapsulated alliinase
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DOI: 10.1016/j.apt.2021.05.045
Abstract: Abstract Allicin, an organic compound produced via the transformation of biologically inactive alliin by alliinase, an enzyme found in garlic, combines a strong antibacterial effect with suppressed development of bacterial resistance. However, because of the… read more here.
Keywords: encapsulated alliinase; alliinase; compartmentalized antibacterial; development compartmentalized ... See more keywords
Purification and characterisation of alliinase produced by Cupriavidus necator and its application for generation of cytotoxic agent: Allicin
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DOI: 10.1016/j.sjbs.2016.01.003
Abstract: Allicin, an extremely active constituent of freshly crushed garlic, is produced upon reaction of alliin with the enzyme alliinase (EC 4.4.1.4). A bacterium Cupriavidus necator with the ability of alliinase production was isolated from a… read more here.
Keywords: alliinase; agent allicin; purification; cupriavidus necator ... See more keywords
Stabilization of Alliinase from Garlic by Osmolytes and the Mannose-Specific Lectin ASAI
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DOI: 10.17265/2328-2150/2018.05.001
Abstract: Objectives: Alliinase is a pyridoxal-5’-phosphate (PLP)-dependent enzyme responsible for the production of diallyl thiosulfinate (allicin), the biologically active component of garlic, from alliin. The use of allicin for treatment of various diseases has been proposed… read more here.
Keywords: alliinase; mannose specific; lectin asai; specific lectin ... See more keywords