Allitsin: Versiyalar orasidagi farq

Vikipediya, ochiq ensiklopediya
Keyingi tahrir →
Kontent oʻchirildi Kontent qoʻshildi
VizualVikimatn
Ikromova Guli (munozara | hissa)
14 077 edits
„Allicin“ sahifasi tarjima qilib yaratildi
(Farq yoʻq)

18-Yanvar 2023, 08:31 dagi koʻrinishi

Allicin
Structural formula of R-allicin
Ball and stick model of R-allicin
Names
Preferred IUPAC name
S-(Prop-2-en-1-yl) prop-2-ene-1-sulfinothioate
Other names
2-Propene-1-sulfinothioic acid S-2-propenyl ester

3-[(Prop-2-ene-1-sulfinyl)sulfanyl]prop-1-ene

S-Allyl prop-2-ene-1-sulfinothioate
Identifiers
3D model (JSmol)
Beilstein Reference
 1752823
ChEBI
ChEMBL
ChemSpider
<span title="echa.europa.eu">ECHA InfoCard</span> 100.007.935 Edit this at Wikidata
<span title="European Community number (chemical identifier)">EC Number</span>
  • 208-727-7
IUPHAR/BPS
KEGG
MeSH Allicin
PubChem <abbr title="<nowiki>Compound ID</nowiki>">CID
UNII
CompTox Dashboard (<abbr title="<nowiki>U.S. Environmental Protection Agency</nowiki>">EPA)
InChI
  • InChI=1S/C6H10OS2/c1-3-5-8-9(7)6-4-2/h3-4H,1-2,5-6H2 checkY
    Key: JDLKFOPOAOFWQN-UHFFFAOYSA-N checkY
  • InChI=1/C6H10OS2/c1-3-5-8-9(7)6-4-2/h3-4H,1-2,5-6H2
    Key: JDLKFOPOAOFWQN-UHFFFAOYAO
SMILES
  • O=S(SC\C=C)C\C=C
  • C=CCSS(=O)CC=C
Properties
C6H10OS2
Molar mass 162.26 g·mol−1
Appearance Colourless liquid
Density 1.112 g cm−3
Melting point < 25 °C (77 °F; 298 K)
Boiling point decomposes
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)
Infobox references

Allitsin - sarimsoqdan olingan organosulfur birikmasi[1]. U birinchi marta 1944-yilda Chester J. Kavallito va Jon Xeys Beyli tomonidan ajratib olingan va o‘rganilgan[2][3]. Yangi sarimsoq maydalanganda yoki ezilganida, alliinaza fermenti alliinni sarimsoqning hidi uchun mas'ul bo'lgan allitsinga aylantiradi[4]. Hosil bo'lgan allitsin beqaror va tezda dialil disulfidga aylanadi[5]. Allitsin sarimsoqning zararkunandalar hujumiga qarshi himoya mexanizmining bir qismidir[6].

Allitsin sarimsoqning o'ziga xos hidini beruvchi yog'li, ozgina sariq suyuqlik[7]. Uning biologik faolligi ham antioksidant faolligi, hamda tarkibida tiol o'z bo‘lgan oqsillar bilan reaksiyasi bilan bog'liq[8][5][6].

Tuzilishi va paydo bo'lishi

Allitsin tiosulfinat RS-(O)-SR funksional turkumiga ega. Bu birikma sarimsoq to‘qimalariga zarar yetkazilgandagina paydo bo‘ladi[1][1]. Allitsin chiraldir, lekin tabiatda faqat rasemat sifatida paydo bo'ladi[3]. Rasemik shakl diallil disulfidning oksidlanishi natijasida ham hosil bo'lishi mumkin[9][10]:

(SCH2CH=CH2)2 + 2 RCO3H + H 2 O → 2 CH 2 =CHCH2SOH + 2 RCO2H
2 CH2=CHCH2SOH → CH2=CHCH2 S(O)SCH2CH=CH2 + H2O

Biosintez

Allitsinning biosintezi sisteinning S-allil-L-sisteinga aylanishi bilan boshlanadi. Ushbu tioefirning oksidlanishidan sulfoksid (alliin) hosil bo‘ladi. Piridoksal fosfat (PLP) ni o'z ichiga olgan alliinaza fermenti alliinni parchalaydi, allilsulfen kislotasini (CH 2 = CHCH 2 SOH), piruvat va ammoniy ionlarini hosil qiladi[8]. Xona haroratida allilsulfen kislotaning ikkita molekulasi kondensatsiyalanib, allitsinni hosil qiladi[7][10].

Tadqiqot

Allitsin turli xil dori vositalariga chidamli bakterial infeksiyalarni, virusli va qo'ziqorin infeksiyalarini davolash xususiyatiga ega bo‘lganligi sababli o‘rganilgan[11].

Kichkina klinik tadkikotda ekstraksiya qilingan allitsinning kunlik yuqori dozasi shamollashning oldini olishini ko'rsatdi[12][13].

Tarix

Allitsin 1940-yillarda Yaponiyada tiamin hosilalarini yaratish paytida kashf etilgan. Allitsin boshqa tiamin disulfidlarini yaratish bo'yicha dorivor kimyo harakatlari uchun namuna bo'ldi. Natijada sulbutiamin, fursultiamin (tiamin tetrahidrofurfuril disulfid) va benfotiaminni birikmalari olindi. Ushbu birikmalar gidrofobikdir, ichakdan qon oqimiga osongina o'tadi va sistein yoki glutation ta'sirida tiaminga aylanadi[14]. :302

Ma'lumotnomalar

  1. ↑ 1,0 1,1 1,2 "The chemistry of garlic and onions". Scientific American 252 (3): 114–9. March 1985. doi:10.1038/scientificamerican0385-114. PMID 3975593.  Manba xatosi: Invalid <ref> tag; name "Eric Block 1985 114–119" defined multiple times with different content
  2. ↑ Cavallito, Chester J.; Bailey, John Hays (1944). "Allicin, the Antibacterial Principle of Allium sativum. I. Isolation, Physical Properties and Antibacterial Action". Journal of the American Chemical Society 66 (11): 1950. doi:10.1021/ja01239a048. 
  3. ↑ 3,0 3,1 Block, Eric. Garlic and Other Alliums: The Lore and the Science. Cambridge: Royal Society of Chemistry, 2010. ISBN 978-0854041909.  Manba xatosi: Invalid <ref> tag; name "eric" defined multiple times with different content
  4. ↑ "Effect on active oxygen species of alliin and Allium sativum (garlic) powder". Research Communications in Chemical Pathology and Pharmacology 74 (2): 249–52. November 1991. PMID 1667340. 
  5. ↑ 5,0 5,1 Ilic, Dusica; Nikolic, Vesna; Nikolic, Ljubisa; Stankovic, Mihajlo; Stanojevic, Ljiljana; Cakic, Milorad (2011). "Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity". Facta Universitatis 9 (1): 9–20. doi:10.2298/FUPCT1101009I. http://facta.junis.ni.ac.rs/phat/pcat2011/pcat2011-02.pdf.  Manba xatosi: Invalid <ref> tag; name "ilic" defined multiple times with different content
  6. ↑ 6,0 6,1 "Allicin: chemistry and biological properties". Molecules 19 (8): 12591–618. August 2014. doi:10.3390/molecules190812591. PMID 25153873. PMC 6271412. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=6271412.  Manba xatosi: Invalid <ref> tag; name "mol" defined multiple times with different content
  7. ↑ 7,0 7,1 "Mechanism and kinetics of synthesis of allicin". Die Pharmazie 59 (1): 10–4. January 2004. PMID 14964414.  Manba xatosi: Invalid <ref> tag; name "PMID 14964414" defined multiple times with different content
  8. ↑ 8,0 8,1 "The mode of action of allicin: trapping of radicals and interaction with thiol containing proteins". Biochimica et Biophysica Acta (BBA) - General Subjects 1379 (2): 233–44. February 1998. doi:10.1016/s0304-4165(97)00104-9. PMID 9528659.  Manba xatosi: Invalid <ref> tag; name "PMID 9528659" defined multiple times with different content
  9. ↑ An introduction to organosulfur chemistry. Wiley, 1996. ISBN 0-471-95512-4. 
  10. ↑ 10,0 10,1 "Allicin: chemistry and biological properties". Molecules 19 (8): 12591–618. August 2014. doi:10.3390/molecules190812591. PMID 25153873. PMC 6271412. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=6271412.  Manba xatosi: Invalid <ref> tag; name "Mol" defined multiple times with different content
  11. ↑ Marchese, Anna; Barbieri, Ramona; Sanches-Silva, Ana; Daglia, Maria; Nabavi, Seyed Fazel; Jafari, Nematollah Jonaidi; Izadi, Morteza; Ajami, Marjan et al. (2016). "Antifungal and antibacterial activities of allicin: A review". Trends in Food Science and Technology 52: 49–56. doi:10.1016/j.tifs.2016.03.010. 
  12. ↑ "Complementary and alternative medicine for prevention and treatment of the common cold". Canadian Family Physician 57 (1): 31–6. January 2011. PMID 21322286. PMC 3024156. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=3024156. 
  13. ↑ "Garlic for the common cold". The Cochrane Database of Systematic Reviews 2020 (11): CD006206. November 2014. doi:10.1002/14651858.CD006206.pub4. PMID 25386977. PMC 6465033. //www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=6465033. 
  14. ↑ Bettendorff, Lucien „Chapter 7 - Thiamine“,. Handbook of vitamins, Fifth Zempleni: , Hoboken: CRC Press, 2014 — 267–324 bet. ISBN 978-1-4665-1557-4.  
"https://uz.wikipedia.org/w/index.php?title=Allitsin&oldid=3555340" dan olindi