Isolation and Identification of an Antioxidant Substance from Heated Onion (Allium cepa L.)

황인국,; 김현영,; 이상훈,; 황초롱,; 오승희,; 우관식,; 김대중,; 이준수,; 정헌상,

doi:10.3746/jkfn.2011.40.3.470

Cited by 21 publications

(25 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Many studies have reported beneficial effects associated with MRPs, including antioxidative properties (Morales & Jiménez-Pérez, 2001;Maillard et al, 2007;Lertittikul et al, 2007). Recently, Hwang et al (2007) isolated 2,4-dihydroxy-2,5-dimethyl-thiophene-3-one (Thiacremonone) from heated garlic as antioxidant substance and Ban et al (2007) was evaluated the antiproliferative activity of thiacremonone. Also, Jeong, Woo, Hwang, Kim, and Hong (2008) confirmed that the thiacremonone was synthesised by MR between fructose and cysteine or methionine.…”

Section: Antiproliferative Activitymentioning

confidence: 99%

“…The ABTS radical cation scavenging activity of the MRPs was measured according to the method of Re et al (1999), and Hwang et al (2007), with some modifications. The ABTS radical cation was generated by adding 7 mM ABTS to 2.45 mM potassium persulfate solution and leaving the mixture to stand overnight in the dark at room temperature.…”

Section: Abts Radical Scavenging Activitymentioning

confidence: 99%

See 1 more Smart Citation

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

Hwang

Kim

Woo³

et al. 2011

Food Chemistry

171

121

View full text Add to dashboard Cite

Section: Antiproliferative Activitymentioning

confidence: 99%

Section: Abts Radical Scavenging Activitymentioning

confidence: 99%

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

Hwang

Kim

Woo³

et al. 2011

Food Chemistry

171

121

View full text Add to dashboard Cite

“…Garlic smell derived from sulfide components was reduced by autoclave treatment in HTPG, and the color of the powder became brown due to the Maillard reaction, suggesting that HTPG is similar to aged garlic extract (prepared by long-term aging of sliced raw garlic in alcoholic water (Amagase, 2006)) and fermented garlic (or black garlic) (Sato et al, 2006a;Sasaki et al, 2007;Wang et al, 2010), and contains S-allylmercaptocysteine, fructosyl arginine, and tetrahydro-β-carboline derivative, in addition to SAC (Imai et al, 1994;Ryu et al, 2001;Ichikawa et al, 2006;Sato et al, 2006b). A Korean research group which initially reported the HTPG production method identified an antioxidative substance, thiacremonone (Hwang et al, 2007), and showed that this substance alone exhibited an anticancer effect on human colon cancer cells and strengthened the growth inhibition effect of chemotherapeutic drugs (Ban et al, 2007;Ban et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

Inhibition of ENNG-Induced Pyloric Stomach and Small Intestinal Carcinogenesis in Mice by High Temperature- and Pressure-Treated Garlic

Kaneko¹,

Shimpo

Chihara³

et al. 2012

Asian Pacific Journal of Cancer Prevention

View full text Add to dashboard Cite

High temperature-and pressure-treated garlic (HTPG) has been shown to have enhanced antioxidative activity and polyphenol contents. Previously, we reported that HTPG inhibited 1,2-dimethylhydrazine-induced mucin depleted foci (premalignant lesions) and O 6 -methylguanine DNA adduct formation in the rat colorectum. In the present study, we investigated the modifying effects of HTPG on N-ethyl-N'-nitro-N-nitrosoguanidine (ENNG)-induced pyloric stomach and small intestinal carcinogenesis in mice. Male C57BL/6 mice were given ENNG (100 mg/l) in drinking water for the first 4 weeks, then a basal diet or diet containing 2% or 5% HTPG for 30 weeks. The incidence and multiplicity of pyloric stomach and small intestinal (duodenal and jejunal) tumors in the 2% HTPG group (but not in the 5% HTPG group) were significantly lower than those in the control group. Cell proliferation of normal-appearing duodenal mucosa was assessed by MIB-5 immunohistochemistry and shown to be significantly lower with 2% HTPG (but again not 5% HTPG) than in controls. These results in dicate that HTPG, at 2% in the diet, inhibited ENNG-induced pyloric stomach and small intestinal (especially duodenal) tumorigenesis in mice, associated with suppression of cell proliferation.

show abstract

“…Therefore, the isolated compound from the mixture of fructose and cysteine treated at 130°C for 2 h was identified as thiacremonone (2,4-dihydroxy-2,5-dimethylthiophene-3-one) (Fig. 1) based on comparison of physicochemical and spectroscopic data with previous report (8).…”

Section: Structural Identification Of Synthesized Thiacremononementioning

confidence: 99%

“…Thiacremonone sample preparation Thiacremonone from HTHP-treated garlic at 120 o C for 3 h was isolated following the method of Hwang et al (8). For isolation of synthesized thiacremonone, a reaction mixture was diluted using distilled water and separated using ethyl acetate.…”

Section: Investigation Of Thiacremonone Synthesis Conditionsmentioning

confidence: 99%

Synthesis using a model system of thiacremonone isolated from high temperature and high pressure treated garlic

Woo

Kim

Hwang

et al. 2015

Food Sci Biotechnol

View full text Add to dashboard Cite

The thiacremonone (2,4-dihydroxy-2,5-dimethylthiophene-3-one) produced from high temperature-high pressure (HTHP)-treated garlic. Synthesis of thiacremonone used a model system designed with sugars (fructose and glucose) and amino acids containing a sulfur group (cysteine and methionine). Thiacremonone contents in mixtures of sugars and amino acids were analyzed after heating at 130 o C for 2 h. A mixture with 1.5 M fructose and 0.1 M cysteine had the highest thiacremonone content. Thiacremonone contents in mixtures showed temperature and time dependency. The highest thiacremonone content was obtained with HTHP treatment at 130 o C for 2 h. Thiacremonone isolated from HTHP-treated garlic and from sugar and amino acid mixtures were the same compound with the same radical scavenging activities.

show abstract

Isolation and Identification of an Antioxidant Substance from Heated Onion (Allium cepa L.)

Cited by 21 publications

References 12 publications

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

Inhibition of ENNG-Induced Pyloric Stomach and Small Intestinal Carcinogenesis in Mice by High Temperature- and Pressure-Treated Garlic

Synthesis using a model system of thiacremonone isolated from high temperature and high pressure treated garlic

Contact Info

Product

Resources

About