Vikipediya

Allitsin

Allitsin — sarimsoqdan olingan organosulfur birikmasi[1]. U birinchi marta 1944-yilda Chester J. Kavallito va Jon Xeys Beyli tomonidan ajratib olingan va o‘rganilgan[2][3]. Yangi sarimsoq maydalanganda yoki ezilganida, alliinaza fermenti alliinni sarimsoqning hidi uchun mas’ul boʻlgan allitsinga aylantiradi[4]. Hosil boʻlgan allitsin beqaror va tezda dialil disulfidga aylanadi[5]. Allitsin sarimsoqning zararkunandalar hujumiga qarshi himoya mexanizmining bir qismidir[6].

Allitsin sarimsoqning oʻziga xos hidini beruvchi yogʻli, ozgina sariq suyuqlik[7]. Uning biologik faolligi ham antioksidant faolligi hamda tarkibida tiol oʻz bo‘lgan oqsillar bilan reaksiyasi bilan bogʻliq[8][9][10].

Tuzilishi va paydo boʻlishi

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Allitsin tiosulfinat RS-(O)-SR funksional turkumiga ega. Bu birikma sarimsoq to‘qimalariga zarar yetkazilgandagina paydo bo‘ladi[11]. Allitsin chiraldir, lekin tabiatda faqat rasemat sifatida paydo boʻladi[12]. Rasemik shakl diallil disulfidning oksidlanishi natijasida ham hosil boʻlishi mumkin[13][14]:

(SCH2CH=CH2)2 + 2 RCO3H + H 2 O → 2 CH 2 =CHCH2SOH + 2 RCO2H
2 CH2=CHCH2SOH → CH2=CHCH2 S(O)SCH2CH=CH2 + H2O

Biosintez

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Allitsinning biosintezi sisteinning S-allil-L-sisteinga aylanishi bilan boshlanadi. Ushbu tioefirning oksidlanishidan sulfoksid (alliin) hosil bo‘ladi. Piridoksal fosfat (PLP) ni oʻz ichiga olgan alliinaza fermenti alliinni parchalaydi, allilsulfen kislotasini (CH 2 = CHCH 2 SOH), piruvat va ammoniy ionlarini hosil qiladi[15]. Xona haroratida allilsulfen kislotaning ikkita molekulasi kondensatsiyalanib, allitsinni hosil qiladi[16][17].

Tadqiqot

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Allitsin turli xil dori vositalariga chidamli bakterial infeksiyalarni, virusli va qoʻziqorin infeksiyalarini davolash xususiyatiga ega bo‘lganligi sababli o‘rganilgan[18].

Kichkina klinik tadkikotda ekstraksiya qilingan allitsinning kunlik yuqori dozasi shamollashning oldini olishini koʻrsatdi[19][20].

Tarix

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Allitsin 1940-yillarda Yaponiyada tiamin hosilalarini yaratish paytida kashf etilgan. Allitsin boshqa tiamin disulfidlarini yaratish boʻyicha dorivor kimyo harakatlari uchun namuna boʻldi. Natijada sulbutiamin, fursultiamin (tiamin tetrahidrofurfuril disulfid) va benfotiaminni birikmalari olindi. Ushbu birikmalar gidrofobikdir, ichakdan qon oqimiga osongina oʻtadi va sistein yoki glutation taʼsirida tiaminga aylanadi[21]. :302

Manbalar

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  1. ↑ "The chemistry of garlic and onions". Scientific American 252 (3): 114–9. March 1985. doi:10.1038/scientificamerican0385-114. PMID 3975593. https://archive.org/details/sim_scientific-american_1985-03_252_3/page/114. 
  2. ↑ Cavallito, Chester J.; Bailey, John Hays (1944). "Allicin, the Antibacterial Principle of Allium sativum. I. Isolation, Physical Properties and Antibacterial Action". Journal of the American Chemical Society 66 (11): 1950. doi:10.1021/ja01239a048. 
  3. ↑ Block, Eric. Garlic and Other Alliums: The Lore and the Science. Cambridge: Royal Society of Chemistry, 2010. ISBN 978-0854041909. 
  4. ↑ "Effect on active oxygen species of alliin and Allium sativum (garlic) powder". Research Communications in Chemical Pathology and Pharmacology 74 (2): 249–52. November 1991. PMID 1667340. 
  5. ↑ Ilic, Dusica; Nikolic, Vesna; Nikolic, Ljubisa; Stankovic, Mihajlo; Stanojevic, Ljiljana; Cakic, Milorad (2011). "Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity". Facta Universitatis 9 (1): 9–20. doi:10.2298/FUPCT1101009I. http://facta.junis.ni.ac.rs/phat/pcat2011/pcat2011-02.pdf. 
  6. ↑ "Allicin: chemistry and biological properties". Molecules 19 (8): 12591–618. August 2014. doi:10.3390/molecules190812591. PMID 25153873. PMC 6271412. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=6271412. 
  7. ↑ "Mechanism and kinetics of synthesis of allicin". Die Pharmazie 59 (1): 10–4. January 2004. PMID 14964414. 
  8. ↑ "The mode of action of allicin: trapping of radicals and interaction with thiol containing proteins". Biochimica et Biophysica Acta (BBA) - General Subjects 1379 (2): 233–44. February 1998. doi:10.1016/s0304-4165(97)00104-9. PMID 9528659. 
  9. ↑ Ilic, Dusica; Nikolic, Vesna; Nikolic, Ljubisa; Stankovic, Mihajlo; Stanojevic, Ljiljana; Cakic, Milorad (2011). "Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity". Facta Universitatis 9 (1): 9–20. doi:10.2298/FUPCT1101009I. http://facta.junis.ni.ac.rs/phat/pcat2011/pcat2011-02.pdf. Ilic D, Nikolic V, Nikolic L, Stankovic M, Stanojevic L, Cakic M (2011). „Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity“ (PDF). Facta Universitatis. 9 (1): 9-20. doi:10.2298/FUPCT1101009I.
  10. ↑ "Allicin: chemistry and biological properties". Molecules 19 (8): 12591–618. August 2014. doi:10.3390/molecules190812591. PMID 25153873. PMC 6271412. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=6271412. Borlinghaus J, Albrecht F, Gruhlke MC, Nwachukwu ID, Slusarenko AJ (August 2014). „Allicin: chemistry and biological properties“. Molecules. 19 (8): 12591-618. doi:10.3390/molecules190812591. PMC 6271412. PMID 25153873.
  11. ↑ "The chemistry of garlic and onions". Scientific American 252 (3): 114–9. March 1985. doi:10.1038/scientificamerican0385-114. PMID 3975593. https://archive.org/details/sim_scientific-american_1985-03_252_3/page/114. Block E (March 1985). „The chemistry of garlic and onions“. Scientific American. 252 (3): 114-9. Bibcode:1985SciAm.252c.114B. doi:10.1038/scientificamerican0385-114. PMID 3975593.
  12. ↑ Block, Eric. Garlic and Other Alliums: The Lore and the Science. Cambridge: Royal Society of Chemistry, 2010. ISBN 978-0854041909. Block E (2010). Garlic and Other Alliums: The Lore and the Science. Cambridge: Royal Society of Chemistry. ISBN 978-0854041909.
  13. ↑ An introduction to organosulfur chemistry. Wiley, 1996. ISBN 0-471-95512-4. 
  14. ↑ "Allicin: chemistry and biological properties". Molecules 19 (8): 12591–618. August 2014. doi:10.3390/molecules190812591. PMID 25153873. PMC 6271412. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=6271412. 
  15. ↑ "The mode of action of allicin: trapping of radicals and interaction with thiol containing proteins". Biochimica et Biophysica Acta (BBA) - General Subjects 1379 (2): 233–44. February 1998. doi:10.1016/s0304-4165(97)00104-9. PMID 9528659. Rabinkov A, Miron T, Konstantinovski L, Wilchek M, Mirelman D, Weiner L (February 1998). „The mode of action of allicin: trapping of radicals and interaction with thiol containing proteins“. Biochimica et Biophysica Acta (BBA) — General Subjects. 1379 (2): 233-44. doi:10.1016/s0304-4165(97)00104-9. PMID 9528659.
  16. ↑ "Mechanism and kinetics of synthesis of allicin". Die Pharmazie 59 (1): 10–4. January 2004. PMID 14964414. Nikolic V, Stankovic M, Nikolic L, Cvetkovic D (January 2004). „Mechanism and kinetics of synthesis of allicin“. Die Pharmazie. 59 (1): 10-4. PMID 14964414.
  17. ↑ "Allicin: chemistry and biological properties". Molecules 19 (8): 12591–618. August 2014. doi:10.3390/molecules190812591. PMID 25153873. PMC 6271412. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=6271412. Borlinghaus J, Albrecht F, Gruhlke MC, Nwachukwu ID, Slusarenko AJ (August 2014). „Allicin: chemistry and biological properties“. Molecules. 19 (8): 12591-618. doi:10.3390/molecules190812591. PMC 6271412. PMID 25153873.
  18. ↑ Marchese, Anna; Barbieri, Ramona; Sanches-Silva, Ana; Daglia, Maria; Nabavi, Seyed Fazel; Jafari, Nematollah Jonaidi; Izadi, Morteza; Ajami, Marjan et al. (2016). "Antifungal and antibacterial activities of allicin: A review". Trends in Food Science and Technology 52: 49–56. doi:10.1016/j.tifs.2016.03.010. 
  19. ↑ "Complementary and alternative medicine for prevention and treatment of the common cold". Canadian Family Physician 57 (1): 31–6. January 2011. PMID 21322286. PMC 3024156. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=3024156. 
  20. ↑ "Garlic for the common cold". The Cochrane Database of Systematic Reviews 2020 (11): CD006206. November 2014. doi:10.1002/14651858.CD006206.pub4. PMID 25386977. PMC 6465033. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=6465033. 
  21. ↑ Bettendorff, Lucien „Chapter 7 - Thiamine“, . Handbook of vitamins, Fifth Zempleni: , Hoboken: CRC Press, 2014 — 267–324-bet. ISBN 978-1-4665-1557-4.  
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