Alliin

• (2R, 3S )-S- allylcysteine ​​- S-oxide
• S -allyl -L-cysteine ​​S-oxide
• (S ) -3 - ( Allylsulfinyl ) -L-alanine
• (S) -3 - (2- Propenylsulfinyl ) -L-alanine

Odorless, crystalline needles

Fixed

166 ° C (as hemihydrate ), decomposition

Soluble in water

Template: Infobox chemical / molecular formula search available

Alliin is a non- proteinogenic, sulfur-containing amino acid. First described in 1950 by the Swiss chemists A. Stoll and E. Seebeck, alliin is a natural ingredient of various Allium species, such as wild garlic and especially garlic.

Occurrence

It is present in the tubers of the leek plants in other cells or cell compartments than the alliin -cleaving enzyme alliinase ( alliin lyase, a Sulfenatlyase ).

Fresh garlic Alli the casein content is from 0.5 to 1% (or 5 to 14 mg / g ), the enzyme reaches values ​​of up to one percent.

Alliin is stored in intact cells in the cytoplasm, the alliinase contrast, in the vacuoles; continue alliin found in the plant mainly in the cells of the mesophyll, while the enzyme is mainly found in the cells surrounding the vascular bundles. In case of damage the plant tissue and cell structure - for example, by feeding damage or by cutting - can the alliinase and its odorless alliin substrate contact. A chain of chemical reactions is set in motion, in which the cytotoxic ( cell-killing ) Allicin is produced, which is responsible for the typical odor of garlic.

Biological Significance

The biological benefits of alliin - alliinase reaction for the plant is the provision of an antibiotic defense system against harmful parasites, microorganisms and certain predators, such as insects.

Properties

Alliin is chemically derived from the essential to humans sulfur-containing amino acid cysteine ​​and is a precursor of the pharmacologically active allicin dar.

As the sulfoxide sulfur atom in the alliin is coordinated pyramidal and a chiral center.