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ALLIINASE

Alliinase

Class of enzyme

odors, and tear-inducing properties. Alliinases are part of the plant's defense against herbivores. Alliinase is normally sequestered within a plant

Alliinase

Allicin

Chemical compound

garlic and leeks. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh

Allicin

Vacuole

Membrane-bound organelle in cells containing fluid

chemicals can react forming toxic chemicals. In garlic, alliin and the enzyme alliinase are normally separated but form allicin if the vacuole is broken. A similar

Vacuole

Alliin

Chemical compound

amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh

Alliin

Syn-Propanethial-S-oxide

Chemical compound

breaking open of the onion cells, which releases enzymes called alliinases. Alliinases then break down amino acid sulfoxides, generating sulfenic acids

Syn-Propanethial-S-oxide

Onion

Bulbous vegetable

chopping an onion causes damage to cells which releases enzymes called alliinases. These break down amino acid sulfoxides and generate sulfenic acids. A

Onion

Nectar

Sugar-rich liquid produced by plants

Van Nerum, K.; Van Leuven, F.; Van Damme, E.J.M. (1997). "Lectin and alliinase are the predominant proteins in nectar from leek (Allium porrum L.) flowers"

Nectar

S-Methylcysteine sulfoxide

Chemical compound

sulfur. Although odorless, S-methylcysteine sulfoxide is acted upon by alliinase and lachrymatory-factor synthase. S-Methylcysteine sulfoxide is produced

S-Methylcysteine sulfoxide

S-Methylcysteine_sulfoxide

Petiveria

Genus of flowering plants

lachrymatory factor synthase in Petiveria alliacea and its influence on alliinase-mediated formation of biologically active organosulfur compounds". Plant

Petiveria

Stainless steel soap

Piece of stainless steel

produced from alliin (a derivative of the amino acid cysteine) by the enzyme alliinase. Allicin is unstable and breaks down to form other sulfur compounds such

Stainless steel soap

Stainless_steel_soap

Laba garlic

Vinegar-preserved garlic of Chinese tradition

garlic are responsible. These are normally kept separate from an enzyme (alliinase) that can act on them. However, acidity damages the cells of the garlic

Laba garlic

Laba_garlic

S-alkyl-L-cysteine sulfoxide lyase

Topics referred to by the same term

S-alkyl-L-cysteine sulfoxide lyase may refer to: S-alkylcysteine lyase, an enzyme Alliinase, an enzyme This disambiguation page lists articles associated with the

S-alkyl-L-cysteine sulfoxide lyase

S-alkyl-L-cysteine_sulfoxide_lyase

Diallyl disulfide

Chemical compound

can be produced from the cysteine derivative alliin using the enzyme alliinase. Diallyl disulfide and the related trisulfide are produced by decomposition

Diallyl disulfide

Diallyl_disulfide

Meir Wilchek

Israeli biochemist (born 1935)

antibody-directed enzyme prodrug therapy (ADEPT), using antibody-conjugated alliinase to produce a cytotoxic agent, allicin, in situ (at the site) of the cancer

Meir Wilchek

Meir_Wilchek

Nutritional immunology

Field of immunology

growing cancer cells. The alliinase containing food group, allium, has anti-cancer and anti-inflammatory properties. Alliinase is an enzyme, which acts

Nutritional immunology

Nutritional_immunology

Vinyldithiin

Class of chemical compounds

of crushed garlic in oil. When a garlic clove is crushed, the enzyme alliinase is released forming allicin from the cysteine sulfoxide alliin. Allicin

Vinyldithiin

Sulfur assimilation

Incorporation of sulfur into living organisms

Flavor is only released when plant cells are disrupted and the enzyme alliinase from the vacuole is able to degrade the alliins, yielding a wide variety

Sulfur assimilation