| Autor: |
Lehnhardt, Florian, Liang, Dong, Chen, Qimin, Tocmo, Restituto, Rychlik, Michael, Huang, Dejian |
| Zdroj: |
Journal of Functional Foods; Oct2017, Vol. 37, p650-657, 8p |
| Abstrakt: |
Abstracts The slow hydrogen sulphide (H 2 S) releasing compound S -allyl glutathione disulfide (GSSA) from garlic, which can release H 2 S via α carbon substitution, showed anti-aging effects on the chronological lifespan (CLS) of yeast Saccharomyces cerevisiae . Hormesis was observed, showing lifespan extension at nanomolar concentrations (100–200 nM), whereas at high concentration (1 mM) toxicity were observed. A possible explanation therefore might be the beneficial properties of the recently discovered gasotransmitter hydrogen sulfide (H 2 S). Yet, 2-vinyl-4H-1,3-dithiin (2-VDT) and 3-vinyl-4H-1,2-dithiin (3-VDT) from garlic appeared both inactive in terms of prolonging the lifespan of yeast. While for 2-VDT these findings seem reasonable since it cannot release H 2 S, for 3-VDT the contrary was expected as H 2 S releasing properties were observed. The underlying mechanism of H 2 S release of 3-VDT was proposed to be a similar α carbon substitution-like observed for GSSA. [ABSTRACT FROM AUTHOR] |
| Databáze: |
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