Accumulation of S-Ally-L-cysteine in Garlic Bulbs by Warming

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  • ニンニク鱗茎の加温処理によるＳ‐アリル‐Ｌ‐システインの蓄積
  • ニンニク鱗茎の加温処理によるS-アリル-L-システインの蓄積
  • ニンニク リンケイ ノ カオン ショリ ニ ヨル S アリル L システイン ノ チクセキ
  • Accumulation of S-allyl-L-cysteine in garlic bulbs by warming

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Abstract

S-Allyl-L-cysteine (ALC) is one of the bioactive compounds in garlic (Allium sativum) that is known to be good for human health. ALC, however, is found only in trace amounts in raw garlic bulbs, and the current method of accumulation is to soak garlic in aqueous ethanol for a long period (‘soaking’). We discovered a new method for accumulating ALC during our investigation of storage methods of garlic bulbs. Following the warming of garlic bulbs for up to 2 weeks in an oven or incubator (‘warming’), marked accumulation of ALC was observed. First, we determined that warming temperatures in the range of 45 to 75°C were effective with the optimal conditions being warming at 55°C for 2 weeks. Next, the current soaking method for ALC accumulation was compared to our new warming method. We found that the amount of ALC accumulated from garlic bulbs was influenced by whether the garlic bulbs were dormant or dormant-terminated. In dormant-terminated garlic bulbs, maximum accumulation was achieved by warming for 12 days at 45°C or by soaking (20% (v/v) aqueous ethanol) for 101 days at room temperature to obtain 3.3mmol or 1.5mmol per 100g dry weight, respectively. In dormant garlic, maximum accumulation was achieved by warming for 2 weeks at 55°C or by soaking for 91 days at room temperature to obtain 2.0mmol or 4.0mmol per 100g dry weight, respectively.

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