Allicin, the Odor of Freshly Crushed Garlic: A Review of Recent Progress in Understanding Allicin's Effects on Cells.

Abstract

The volatile organic sulfur compound allicin (diallyl thiosulfinate) is produced as a defense substance when garlic (Allium sativum) tissues are damaged, for example by the activities of pathogens or pests. Allicin gives crushed garlic its characteristic odor, is membrane permeable and readily taken up by exposed cells. It is a reactive thiol-trapping sulfur compound that S-thioallylates accessible cysteine residues in proteins and low molecular weight thiols including the cellular redox buffer glutathione (GSH) in eukaryotes and Gram-negative bacteria, as well as bacillithiol (BSH) in Gram-positive firmicutes. Allicin shows dose-dependent antimicrobial activity. At higher doses in eukaryotes allicin can induce apoptosis or necrosis, whereas lower, biocompatible amounts can modulate the activity of redox-sensitive proteins and affect cellular signaling. This review summarizes our current knowledge of how bacterial and eukaryotic cells are specifically affected by, and respond to, allicin.

• Authors: Jan Borlinghaus, Jana Foerster Née Reiter, Ulrike Kappler, Haike Antelmann, Ulrike Noll, Martin C H Gruhlke, Alan J Slusarenko
• Journal: Molecules (Basel, Switzerland) (Molecules) Vol. 26 Issue 6 (Mar 10 2021) ISSN: 1420-3049 [Electronic] Switzerland
• PMID: 33801955 (Publication Type: Journal Article, Review)

Chemical References

• Antioxidants
• Disulfides
• Kelch-Like ECH-Associated Protein 1
• NF-E2-Related Factor 2
• Plant Extracts
• Sulfhydryl Compounds
• Sulfinic Acids
• allicin
• Glutathione

Topics

• Antioxidants (pharmacology)
• Bacteria (drug effects)
• Disulfides
• Garlic (chemistry, metabolism)
• Glutathione (metabolism)
• Kelch-Like ECH-Associated Protein 1 (metabolism)
• NF-E2-Related Factor 2 (metabolism)
• Oxidation-Reduction (drug effects)
• Oxidative Stress (drug effects)
• Plant Extracts (pharmacology)
• Sulfhydryl Compounds (metabolism)
• Sulfinic Acids (chemistry, metabolism, pharmacology)