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使用底物/蒜氨酸酶组合原位产生抗真菌活性。

Use of a substrate/alliinase combination to generate antifungal activity in situ.

作者信息

Fry Fiona H, Okarter Neal, Baynton-Smith Camilla, Kershaw Michael J, Talbot Nicholas J, Jacob Claus

机构信息

School of Biological and Chemical Sciences, University of Exeter, Stocker Road, Exeter, Devon EX4 4QD, United Kingdom.

出版信息

J Agric Food Chem. 2005 Feb 9;53(3):574-80. doi: 10.1021/jf048481j.

Abstract

Allicin, an active ingredient of garlic, possesses a range of antimicrobial properties. Unfortunately, certain properties of the compound, such as chemical instability and low miscibility with water, have hampered its practical use in the past. Here, we show that it is possible to use a binary system consisting of the plant enzyme alliinase and its substrate alliin to generate allicin, and hence antifungal activity, in situ. During application, the two inactive components generate compounds that inhibit growth and infection-related development of the rice blast fungus Magnaporthe grisea. It is therefore possible to "trigger" biological activity in a controlled, yet effective manner. Apart from circumventing many of the drawbacks of allicin, this binary system has additional important advantages, such as low toxicity of its individual components and selective activation. Importantly, alliinase is also able to use different substrates, therefore paving the way to a range of novel, binary antimicrobial systems with custom-made chemical and biochemical properties.

摘要

大蒜素是大蒜的一种活性成分,具有一系列抗菌特性。遗憾的是,该化合物的某些特性,如化学不稳定性和与水的低混溶性,过去阻碍了其实际应用。在此,我们表明可以使用由植物酶蒜氨酸酶及其底物蒜氨酸组成的二元体系原位生成大蒜素,从而产生抗真菌活性。在应用过程中,这两种无活性成分生成抑制稻瘟病菌稻瘟病菌生长和感染相关发育的化合物。因此,有可能以可控且有效的方式“触发”生物活性。除了规避大蒜素的许多缺点外,这种二元体系还有其他重要优点,如其单个成分的低毒性和选择性激活。重要的是,蒜氨酸酶还能够使用不同的底物,因此为一系列具有定制化学和生化特性的新型二元抗菌体系铺平了道路。

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