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Stabilization and pharmaceutical use of alliinase
Die Pharmazie
|May 11, 1999
Summary
Garlic
Area of Science:
- Phytochemistry
- Enzymology
- Pharmacology
Background:
- Garlic (Allium sativum L.) preparations are studied for cardiovascular benefits, potentially preventing stroke and arteriosclerosis.
- Allicin, a key sulfur compound, is unstable and derived from alliin by the enzyme alliinase.
- Active alliinase is crucial for alliin-based remedies derived from garlic powder.
Purpose of the Study:
- To investigate the stability of alliinase isolated from garlic powder.
- To explore methods for stabilizing alliinase for potential therapeutic applications.
- To enable precise clinical evaluation of allicin's physiological effects.
Main Methods:
- Isolation and partial purification of alliinase from garlic powder.
- Stabilization of alliinase using sodium chloride, sucrose, and pyridoxal-5'-phosphate.
- Assessment of freeze-drying as a stabilization method for alliinase.
Main Results:
- Partially purified alliinase demonstrated stability over several months with specific additives.
- Freeze-drying is a viable method for preserving alliinase activity.
- Stabilized alliinase allows for the creation of alliin-alliinase combinations in acid-resistant formulations.
Conclusions:
- Stabilized alliinase can be formulated with alliin in acid-resistant tablets or capsules.
- This formulation facilitates the in-vivo conversion of alliin to allicin in the intestine.
- Future clinical trials with these preparations will provide precise data on allicin's physiological effects and related compounds.
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