Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
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Inhibitory Effects of Allium Vegetable Extracts on Fatty Acid Synthase
Xue-Bing SUNWei-Xi TIAN
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2009 Volume 15 Issue 3 Pages 343-346

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Abstract

Allium vegetables have been shown to have beneficial effects against several diseases, including hyperlipidemia and cancer. This study was carried out with enzymatic method to investigate the inhibition on fatty acid synthase by nine Allium vegetables to explore their health protective mechanisms. It was found the fatty acid synthase inhibitors in most Allium vegetables extracts were concentrated in the lower polar solvents and the inhibition could be reversed by dithiothreitol. Ethyl acetate extract of red onion (Allium cepa L., IC50 = 0.45 μg/mL) was the most active of the samples tested. In garlic, diallyl trisulfide was suggested to be an effective component which may react with the essential sulphydryl groups in the enzyme. Additionally, the Chinese chive (Allium tuberosum L.) exhibited the most total inhibitory capacity, and its inhibitory components showed more polar than that of other Allium vegetables. It is suggested that different inhibitors of FAS exist in these vegetables.

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© 2009 by Japanese Society for Food Science and Technology
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