| Description | γ-Glutamyl-S-allylcysteine (L-γ-Glutamyl-(S)-Allyl-Cysteine) is a γ-glutamyl peptide extracted from Allium sativum L. γ-Glutamyl-S-allylcysteine possesses anti-glycation and antioxidant activities, and can inhibit the cholesterol biosynthesis. |
| In vitro | In a concentration-dependent manner, γ-Glutamyl-S-allylcysteine (0.1-2.5 mg/mL) inhibits the increase in fluorescence intensity at around 440 nm and reduces the free lysine side-chain reaction [2].At a concentration of 2.5 mg/mL, γ-Glutamyl-S-allylcysteine prevents the specific decrease in glycation of BSA α-helical content and the increase in β-fold in vitro [1].At a concentration of 2.5 mg/mL, γ-Glutamyl-S-allylcysteine inhibits the formation of protein cross-linking polymers [2].γ-Glutamyl-S-allylcysteine (10, 40, 160 μg/mL) possesses the ability to scavenge free radicals and chelate metals [2]. |
| Synonyms | L-γ-Glutamyl-(S)-Allyl-Cysteine |
| molecular weight | 290.34 |
| Molecular formula | C11H18N2O5S |
| CAS | 91216-95-4 |
| Storage | store at low temperature,keep away from moisture | Powder: -20°C for 3 years | In solvent: -80°C for 1 year |
| Solubility | H2O: 30 mg/mL (103.33 mM), Sonication is recommended. |
| References | 1. Yi-Yu Chen, et al. Enzymatic synthesis of γ-L-glutamyl-S-allyl-L-cysteine, a naturally occurring organosulfur compound from garlic, by Bacillus licheniformis γ-glutamyltranspeptidase. Enzyme Microb Technol. Jul-Aug 2015;75-76:18-24. 2. Dehong Tan, et al. Decreased glycation and structural protection properties of γ-glutamyl-S-allyl-cysteine peptide isolated from fresh garlic scales (Allium sativum L.). Nat Prod Res. 2015;29(23):2219-22. |