Antibacterial Activity of Pyrrolyl Amino Acids as Precursors of Laba Garlic Pigment

Abstract

Abstract: The inhibitory effects of four pyrrolyl amino acids (P-Leu, P-Gly, P-Ala and P-Val) as precursors of Laba garlic pigment, in vitro synthesized by Paal-Knorr method, were examined against Escherichia coli and Bacillus subtilis. All four pigment precursors had antibacterial activity in a dose-dependent manner, and Bacillus subtilis was more effectively inhibited by them than Escherichia coli. In addition, pigment precursors with different structures had different antibacterial activities.

Key words: Laba garlic, green pigment, pyrrolyl amino acids, antibacterial activity

CLC Number:

TS255.1

References

[1] WANG D, HUSILE N, HAN N, CHEN F, ZHAO G. 2-(1H-Pyrrolyl)carboxylic acids as pigment precursors in Garlic Greening[J]. Journal of Agricultural and Food Chemistry, 2008, 56, 1495–1500.
[2] WANG D, YANG X, WANG Z, HU X, ZHAO G. Isolation and identification of one kind of yellow pigments involved in garlic greening[J]. Food Chemistry, 2009, 117: 296-301.
[3] WANG D, LI X, ZHAO X, ZHANG C, MA Y, ZHAO G. Characterization of a new yellow pigment from model reaction system related to garlic greening[J]. European Food Research and Technology, 2010, 230: 973-979. (SCI, Impact Factor: 1.37）
[4] BAI B, CHEN F, LIAO X, ZHAO G, HU X. Mechanism of the greening color formation of “Laba” garlic, a homemade Chinese food product[J]. Journal of Agricultural and Food Chemistry, 2005, 53: 7103-7107.
[5] 蔡铃斐，黄茵．新鲜大蒜和醋大蒜在不同条件下的抗菌效能[J]．浙江预防科学，2003（15）：80～81.
[6] DURAK I, AYTAC B, ATMACA Y. Effects of garlic extract consumption on plasma and erythrocyte antioxidant parameters in atherosclerotic patients[J]. Life Sciences, 2004, 75(16): 1959-1966.
[7] DURAK I, KAVUTCU M, AYTAC B. Effects of garlic extract consumption on blood lipid and oxidant/antioxidant parameters in humans with high blood cholesterol[J]. Journal of Nutritional Biochemistry, 2004, 15(6): 373-377.
[8] DURAK l, YILMAZ E, DEVRIM E. Consumption of aqueous garlic extract leads to significant improvement in patients with benign prostate hyperplasia and prostate cancer[J]. Nutrition Research, 2003, 23(2): 199-204.
[9] BOREK C. Antioxidant health effect of aged garlic extract[J]. Journal of Nutrition, 2001, 131: 1010S-1015S.
[10] FLEISCHAUER A T, POOLE C, ARAB L. Garlic consumption and cancer prevention: meta-analyses of colorectal and stomach cancers[J]. American Journal of Clinical Nutrition, 2000, 72(4): 1047-1052.
[11] RYU K, IDE N, MATSUURA H, ITAKURA Y. Nа-(1-deoxy-D-fructos-1-yl)-L-arginine, an antioxidant compound identified in aged garlic extract[J]. American Society for Nutritional Sciences, 2001, 972S-976S.
[12] WANG D, HU X, ZHAO G.. Effects of the side chain size of 1-allkyl-pyrroles on antioxidant activity and “Laba” garlic greening[J]. International journal of food science and technology, 2008, 43, 1880-1886.
[13] 范文廷, 陈立佛, 彭秀芳, 等. 含N-乙酸基或N-β-羟乙基吡咯的合成[J]。北京大学学报:自然科学版, 1984, 2：35-39.
[14] GLOEDE J, PODU?KA K, GROSS H, RUDINGER J. Amino acids and peptides. LXXIX. α-Pyrrolo analogues of α-amino acids[J]. Collection of Czechoslovak Chemical Communications, 1968, 33: 1307–1314.
[15] Sircar, I. , Winters, R. T. , Quin III, J. , Lu, G. H. , Major, T. C. and Panek, R. L. Nonpeptide angiotensin ?? receptor antagonists. 1. Synthesis and in vitro structure-activity relationships of 4-[[[(1H-pyrrol-1-ylacetyl) amino] phenyl] methyl] imidazole derivatives as angiotensin ?? receptor antagonists[J]. Journal of Medicinal and Chemistry, 1993, 36: 1735–1745.