Inhibitory Effects of Allium Vegetable Extracts on Fatty Acid Synthase

• SUN Xue-Bing

  College of life science, Graduate University of Chinese Academy of Sciences

• TIAN Wei-Xi

  College of life science, Graduate University of Chinese Academy of Sciences

抄録

Allium vegetables have been shown to have beneficial effects against several diseases, including hyperlipidemia and cancer. This study was carried out with enzymatic method to investigate the inhibition on fatty acid synthase by nine Allium vegetables to explore their health protective mechanisms. It was found the fatty acid synthase inhibitors in most Allium vegetables extracts were concentrated in the lower polar solvents and the inhibition could be reversed by dithiothreitol. Ethyl acetate extract of red onion (Allium cepa L., IC₅₀ = 0.45 μg/mL) was the most active of the samples tested. In garlic, diallyl trisulfide was suggested to be an effective component which may react with the essential sulphydryl groups in the enzyme. Additionally, the Chinese chive (Allium tuberosum L.) exhibited the most total inhibitory capacity, and its inhibitory components showed more polar than that of other Allium vegetables. It is suggested that different inhibitors of FAS exist in these vegetables.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 15 (3), 343-346, 2009

  公益社団法人 日本食品科学工学会

キーワード

• fatty acid synthase
• <i>Allium</i>
• sulfides
• enzyme inhibition

詳細情報

• CRID: 1390282679432025216
• NII論文ID: 10025349540
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.15.343
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可