Abstract
Characterization of enzymatic reactions occurring in untreated biological samples is of increasing interest. Herein, the chemical conversion of alliin to allicin, catalyzed by allinase, in raw garlic cloves has been followed in vivo by internal extractive electrospray ionization mass spectrometry (iEESI-MS). Both precursors and products of the enzymatic reaction were instantaneously extracted by infused solution running throughout the tissue and directly electrospray ionized on the edge of the bulk sample for online MS analysis. Compared to the room-temperature (+25 °C) scenario, the alliin conversion in garlic cloves decreased by (7.2 ± 1.4) times upon heating to +80 °C and by (5.9 ± 0.8) times upon cooling to -16 °C. Exposure of garlic to gentle ultrasound irradiation for 3 h accelerated the reaction by (1.2 ± 0.1) times. A 10 s microwave irradiation promoted alliin conversion by (1.6 ± 0.4) times, but longer exposure to microwave irradiation (90 s) slowed the reaction by (28.5 ± 7.5) times compared to the reference analysis. This method has been further employed to monitor the germination process of garlic. These data revealed that over a 2 day garlic sprouting, the allicin/alliin ratio increased by (2.2 ± 0.5) times, and the averaged degree of polymerization for the detected oligosaccharides/polysaccharides decreased from 11.6 to 9.4. Overall, these findings suggest the potential use of iEESI-MS for in vivo studies of enzymatic reactions in native biological matrices.
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Claims 8
Claim · model-written summary
Heating garlic cloves to 80 C decreased alliin conversion 7.2-fold.
- Taxon
- garlic
Allium sativume0 - Organ / stage
- clovese0
- Treatment
- heating to +80 °Ce0
- Outcome
- alliin conversione0
- Direction
- decreasede0
- Value
- (7.2 ± 1.4) timese0
- Comparator
- room-temperature (+25 °C) scenarioe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to the room-temperature (+25 °C) scenario, the alliin conversion in garlic cloves decreased by (7.2 ± 1.4) times upon heating to +80 °C”
Claim · model-written summary
Cooling garlic cloves to minus 16 C decreased alliin conversion 5.9-fold.
- Taxon
- garlicAllium sativume0
- Organ / stage
- clovese0
- Treatment
- cooling to -16 °Ce0
- Outcome
- alliin conversione0
- Direction
- decreasede0
- Value
- (5.9 ± 0.8) timese0
- Comparator
- room-temperature (+25 °C) scenarioe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared to the room-temperature (+25 °C) scenario, the alliin conversion in garlic cloves decreased by (7.2 ± 1.4) times upon heating to +80 °C and by (5.9 ± 0.8) times upon cooling to -16 °C.”
Claim · model-written summary
Three hours of gentle ultrasound accelerated alliin conversion 1.2-fold.
- Taxon
- garlicAllium sativume0
- Treatment
- gentle ultrasound irradiation for 3 he0
- Outcome
- chemical conversion of alliin to allicine1
- Direction
- acceleratede0
- Value
- (1.2 ± 0.1) timese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Exposure of garlic to gentle ultrasound irradiation for 3 h accelerated the reaction by (1.2 ± 0.1) times.”
e1“the chemical conversion of alliin to allicin”
Claim · model-written summary
Ten seconds of microwave irradiation promoted alliin conversion 1.6-fold.
- Taxon
- garlicAllium sativume1
- Treatment
- 10 s microwave irradiatione0
- Outcome
- alliin conversione0
- Direction
- promotede0
- Value
- (1.6 ± 0.4) timese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A 10 s microwave irradiation promoted alliin conversion by (1.6 ± 0.4) times”
e1“Exposure of garlic to gentle ultrasound irradiation”
Claim · model-written summary
Ninety seconds of microwave irradiation slowed alliin conversion 28.5-fold.
- Taxon
- garlicAllium sativume1
- Treatment
- microwave irradiation (90 s)e0
- Outcome
- alliin conversione2
- Direction
- slowede0
- Value
- (28.5 ± 7.5) timese0
- Comparator
- reference analysise0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“longer exposure to microwave irradiation (90 s) slowed the reaction by (28.5 ± 7.5) times compared to the reference analysis.”
e1“Exposure of garlic to gentle ultrasound irradiation for 3 h accelerated the reaction”
e2“alliin conversion in garlic cloves”
Claim · model-written summary
During two days of garlic sprouting, the allicin/alliin ratio increased 2.2-fold.
- Taxon
- garlicAllium sativume0
- Organ / stage
- sproutinge0
- Outcome
- allicin/alliin ratioe0
- Direction
- increasede0
- Value
- (2.2 ± 0.5) timese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“over a 2 day garlic sprouting, the allicin/alliin ratio increased by (2.2 ± 0.5) times”
Claim · model-written summary
During garlic sprouting, mean polymerization degree of detected saccharides decreased from 11.6 to 9.4.
- Taxon
- garlicAllium sativume1
- Outcome
- averaged degree of polymerization for the detected oligosaccharides/polysaccharidese0
- Direction
- decreasede0
- Value
- 11.6 to 9.4e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the averaged degree of polymerization for the detected oligosaccharides/polysaccharides decreased from 11.6 to 9.4.”
e1“over a 2 day garlic sprouting”
Claim · model-written summary
The authors suggest iEESI-MS can study enzymatic reactions in native biological material.
- Taxon
- garlicAllium sativume1
- Outcome
- in vivo studies of enzymatic reactions in native biological matricese0
Not reportedComparatorValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“these findings suggest the potential use of iEESI-MS for in vivo studies of enzymatic reactions in native biological matrices.”
e1“raw garlic cloves”
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