Alliin Property

Melting point:

164-166° (effervescence)

alpha 

D20 +63.5° (c = 2)

Boiling point:

416.1±45.0 °C(Predicted)

Density 

1.205 (estimate)

refractive index 

1.5500 (estimate)

storage temp. 

Keep in dark place,Inert atmosphere,Store in freezer, under -20°C

solubility 

Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc.

pka

1.88±0.10(Predicted)

form 

solid

color 

White to off-white

Merck 

13,259

InChI

InChI=1/C6H11NO3S/c1-2-3-11(10)4-5(7)6(8)9/h2,5H,1,3-4,7H2,(H,8,9)/t5-,11-/s3

InChIKey

XUHLIQGRKRUKPH-DYEAUMGKSA-N

SMILES

C(O)(=O)[C@H](C[S@](CC=C)=O)N |&1:3,5,r|

LogP

-0.478 (est)

CAS DataBase Reference

556-27-4(CAS DataBase Reference)

Safety

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26

WGK Germany 

3

F 

8-10

HS Code 

29309090

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P271Use only outdoors or in a well-ventilated area.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

Alliin Chemical Properties,Usage,Production

Description

Alliin (S-allyl cysteine sulfoxide) is an organic sulfur-containing product derived from the amino acid cysteine. It is the precursor of thiosulfinates, which are responsible for the characteristic pungent flavours of Allium species. It is an L-alanine derivative in which one of the methyl hydrogens of L-alanine has been replaced by an (S)-allyl sulfinyl group. It has a role as a plant metabolite, an antioxidant, a cardioprotective agent, a neuroprotective agent and an antimicrobial agent. It is a non-proteinogenic alpha-amino acid, an L-cysteine derivative, an L-alanine derivative, a sulfoxide and an olefinic compound. It is a tautomer of an alliin zwitterion.

Occurrence

Alliin is a sulfoxide that is a natural constituent of fresh garlic. It is a derivative of the amino acid cysteine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. Garlic powder is not a source of alliin, nor is fresh garlic upon maceration since the enzymatic conversion to allicin takes place in the order of seconds. Alliin was the first natural product with both carbon- and sulfur-centered stereochemistry[1].

Uses

antibacterial, antioxidant

Definition

ChEBI: An L-alanine derivative in which one of the methyl hydrogens of L-alanine has been replaced by an (S)-allylsulfinyl group.

benefits

Different from allicin, which is quickly metabolized into diallyl disulfide and allyl mercaptan, alliin with bioavailability of 16.5% has nearly no first liver pass effect except that some are converted to diallyl disulfide. An extensive literature review discloses the nutraceutical and medicinal potential of alliin in several aspects. For example, alliin decreased fasting glucose levels and increased insulin levels to the same extent as glibenclamide, glyclazide or insulin in diabetic rats. Weeks’ administration of alliin modified the redox environment by decreasing reactive substances in organs and increasing the catalase and superoxide dismutase activities in nicotine-fed rats. Another study showed that alliin markedly depressed the increase of plasma and liver cholesterol levels in rats fed a hypercholesterolemic diet containing 10% hydrogenated coconut oil, 1% cholesterol and 0.2% cholic acid. Alliin was also found to possess anti-inflammatory activities for bowel diseases. These symptoms like diabetes, high radicals, hypercholesterolemia and inflammation are all associated with obesity and/or metabolic diseases. Supportively, a meta-analysis suggests that the single component intake of garlic may be effective for lowering plasma glucose concentration and body weight[1].

target

PPAR | TNF-α | IL Receptor | NF-kB | SOD | NADPH-oxidase | ROS

References

[1] Baiqiang Zhai. “Hypoglycemic and hypolipidemic effect of S-allyl-cysteine sulfoxide (alliin) in DIO mice.” Scientific Reports (2018): 3527.