Proteins garlic

SHASHIKANTH K N, BASAPPA s c, SREENIVASA MURTHY V (1984) A Comparative study of raw garlic extract and tetracycline on caecal micro flora and serum proteins of albino rats. Folia Microbiol (Praha). 29 348-52. 

Proteins Egg, milk and casein, animal glue, silk, wool, vegetable proteins (e.g. garlic, beans), human and animal tissues (e.g. mummies) Paint binders, adhesives, textiles, commodities, parchment... 

Borden Industrial Food Products, Northbrook, Illinois, manufacture Wyler Soups and Wyler Brand CB-M flavor concentrates. One of the latter, for example, 78-62 Beef Flavor, contains hydrolyzed vegetable protein, dextrose, sucrose, vegetable oil, salt, monosodium glutamate, disodium inosinate, disodium guanylate, onion powder, and garlic powder. They are similar to, but not identical with, Pfizer s CORRAL, which also contains arabinose, cysteine, P-alanine, and glycine. Wyler Brand 78-50 Chicken Flavor also contains some chicken. 

Other spices, too, for example, mustard, paprika, flour additives, and garlic (Dannaker and White 1987, Scholl and Jensen-Jarolim 2004) as well as many food products, such as milk proteins (casein), whey proteins (a-lactalbumin, P-lactoglobulin), and wheat proteins, which are not always obvious food ingredients (hidden ingredients) (Lopata and Potter 2000, Chapters 6 and 13), may cause adverse reactions. 

Mathew, B.C. and Daniel, R.S. 1996. Hypolipidemic effect of garlic protein substituted for caseinin diet of rats compared to those of garlic oil. Indian J. Exp. Biol. 34, 337-340. 

Se Speciation in Plants The presence of a number of volatile Se species was reported in edible allium plants such as garlic by GC-AES [79]. Selenomethionine, Se-methylselenocysteine, and y-glutamyl-Se-methyl-L-seleno cysteine were identibed in garlic and onion by HPLC-ICP-MS and ES-MS/MS [80]. Selenomethionine is the primary species found in all types of nuts (19D25 percent of the total Se) [30], sunBower [81], and mushrooms [36, 37], The distribution of Se among different fractions (lipid extract, low molecular weight, and protein fractions) of nuts and speciation analysis was studied [30]. Selenium was not detected in any of the lipid extracts obtained from the different types of nuts [30], Results obtained for Brazil nuts by SEC with on-line ICP-MS detection showed that approximately 12 percent of total Se was weakly bound to proteins [30],... 

Kerckhoffs, D.A. et al., Effects on the human serum lipoprotein profile of p-glucan, soy protein and isoflavones, plant sterols and stanols, garlic and tocotrienols, J. Nutr, 132, 2494, 2002. 

Characteristics of the Enzyme. S-alkyl-L-cysteine sulfoxide lyases prepared from garlic 17, 19) and onion 24, 25, 39) are similar. They differ primarily in their response to pH—the garlic enzyme has a broad pH optimum from 5 to 8 and may be precipitated at pH 4.0 and redissolved without loss of activity (17) while the onion enzyme is sensitive to acid and is most active at pH 8.8 in pyrophosphate buffer 24, 39). The purified garlic enzyme showed a sharper pH optimum at pH 6.5 40). The Brassica enzyme is most active at pH 8.5 in borate buffer (27) and remains soluble and active when other proteins are precipitated at pH 4.0. 

The exclusion of selenium from the proteins of accumulator plants is thought to be the basis for their selenium tolerance. Their selenium metabolism is based mainly on water-soluble nonprotein forms such as selenium methylselenomethionine (Jacobs, 1989). The garlic odor characteristic of selenium-accumulator plants reflects the volatile organic compounds dimethylselenide and dime-thyldiselenide. Plants can suffer selenium toxicity as a result of selenium competition with essential metabolites for biochemical sites, replacement of essential ions by selenium, mainly major cations, selenate occupation of the sites of essential groups such as phosphate and nitrate, or selenium substimtion in essential sulfur compounds. 

Immunostimulant effects of garlic include an increase in proliferation of lymphocyte and macrophage phagocytosis, induction of the infiltration of lymphocytes and macrophages in transplanted tumors, induction of splenic hypertrophy, increased release of interleukin (IL)-2, interferon-y, and tumor necrosis factor-a, and enhancement of natural killer cell activity. It is thought that these effects may be mechanisms of cancer prevention (49). Lau and colleagues tested an aqueous garlic extract from Japan, the protein fraction isolated from this same extract, and three additional extracts obtained from health food stores in Loma Linda, CA, for ability to stimulate murine T-lym-... 

When garlic is mechanically disrupted, alliinase or alliin lyase (EC 4.4.1.4.) catalyzes the conversion of the cysteine sulfoxides to the biologically active diallyl thiosulfinates via sulfenic acid intermediates (Block, 1992). Alliinase is localized to a few vascular bundle sheath cells around the veins or phloem, whereas alliin and other cysteine sulfoxides are found in the clove mesophyll storage cells. This enzyme is approximately 10 times more abundant in the cloves than in the leaves and accounts for at least 10% of the total protein in the cloves (Ellmore and Feldberg, 1994). Alliinase is temperature and pH dependent optimal activity is between pH 5.0-10.0, but allinase can be irreversibly deactivated at pH 1.5-3.0 (Krest and Keusgen, 1999). 

---