Process for the production of allicin

Details Process for the production of allicin Process for the production of allicin

2007-02-20

2007-02-20

Weber, Jon (Department: 1653)

Chemistry: molecular biology and microbiology

Enzyme , proenzyme; compositions thereof; process for...

Lyase

C424S754000, C568S022000, C585S601000, C585S833000

Reexamination Certificate

active

10483016

ABSTRACT:
There is disclosed a method for preparing allicin which comprises the following steps: (a) mechanically treating a natural source of alliinase to release alliinase therefrom; (b) contacting the mechanically treated alliinase source with an aqueous solution of allicin containing alliin at a concentration greater than that found in raw garlic, whereby the alliin is enzymatically converted to allicin by the alliinase released from the alliinase source; and optionally (c) extracting the resultant allicin into a low boiling point non-polar organic solvent.

REFERENCES:
patent: 5741932 (1998-04-01), Dressnandt et al.
patent: 5788758 (1998-08-01), Sawada et al.
patent: WO97/39115 (1997-10-01), None
patent: WO 9739115 (1997-10-01), None
“Garlic: The Science and Therapeutic Application ofAllium sativumL. and Related Species”, Second Edition, H. P. Koch and L. D. Lawson, eds., Lippincott Williams & Wilkins, Philadephia, 1996, pp. 56-57.
Kubec et al., “Sulfur-containing volatiles arising by thermal degradation of alliin and deoxyalliin,” J Agric Food Chem 45(9):3580-3585, 1997.
The Merck Index, 10th Ed., M. Windholz et al., eds., Merck & Co., Inc., Rahway, NJ, 1983, p. 40.

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