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Nishida M, Hada T, Kuramochi K, et al. Diallyl sulfides: Selective inhibitors of family X DNA polymerases from garlic (Allium sativum L.). Food Chem. 2007;108(2):551-60doi: 10.1016/j.foodchem.2007.11.007.
Nishida, M., Hada, T., Kuramochi, K., Yoshida, H., Yonezawa, Y., Kuriyama, I., Sugawara, F., Yoshida, H., & Mizushina, Y. (2008). Diallyl sulfides: Selective inhibitors of family X DNA polymerases from garlic (Allium sativum L.). Food chemistry, 108(2), 551-60. https://doi.org/10.1016/j.foodchem.2007.11.007
Nishida, Masayuki, et al. "Diallyl sulfides: Selective inhibitors of family X DNA polymerases from garlic (Allium sativum L.)." Food chemistry vol. 108,2 (2008): 551-60. doi: https://doi.org/10.1016/j.foodchem.2007.11.007
Nishida M, Hada T, Kuramochi K, Yoshida H, Yonezawa Y, Kuriyama I, Sugawara F, Yoshida H, Mizushina Y. Diallyl sulfides: Selective inhibitors of family X DNA polymerases from garlic (Allium sativum L.). Food Chem. 2008 May 15;108(2):551-60. doi: 10.1016/j.foodchem.2007.11.007. Epub 2007 Nov 13. PMID: 26059133.
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Food Chem. 2008 May 15;108(2):551-60. doi: 10.1016/j.foodchem.2007.11.007. Epub 2007 Nov 13.

Diallyl sulfides: Selective inhibitors of family X DNA polymerases from garlic (Allium sativum L.).

Food chemistry

Masayuki Nishida, Takahiko Hada, Kouji Kuramochi, Hideki Yoshida, Yuko Yonezawa, Isoko Kuriyama, Fumio Sugawara, Hiromi Yoshida, Yoshiyuki Mizushina

Affiliations

  1. Laboratory of Food and Nutritional Sciences, Department of Nutritional Science, Kobe-Gakuin University, Nishi-ku, Kobe, Hyogo 651-2180, Japan.
  2. Research and Development Department, Bizen Chemical Co., Ltd., Akaiwa-shi, Okayama 709-0716, Japan.
  3. Department of Applied Biological Science, Tokyo University of Science, Noda, Chiba 278-8510, Japan.
  4. Laboratory of Food and Nutritional Sciences, Department of Nutritional Science, Kobe-Gakuin University, Nishi-ku, Kobe, Hyogo 651-2180, Japan; Cooperative Research Center of Life Sciences, Kobe-Gakuin University, Nishi-ku, Kobe, Hyogo 651-2180, Japan.
  5. Laboratory of Food and Nutritional Sciences, Department of Nutritional Science, Kobe-Gakuin University, Nishi-ku, Kobe, Hyogo 651-2180, Japan; Cooperative Research Center of Life Sciences, Kobe-Gakuin University, Nishi-ku, Kobe, Hyogo 651-2180, Japan. Electronic address: [email protected].

PMID: 26059133 DOI: 10.1016/j.foodchem.2007.11.007

Abstract

Diallyl sulfides, organosulfur compounds isolated from garlic (Allium sativum L.), selectively inhibit the activities of mammalian family X DNA polymerases (pols), such as pol β, pol λ and terminal deoxynucleotidyl transferase (TdT), in vitro. The purified fraction (i.e., Sample-A) consisted of diallyl trisulfide, diallyl tetrasulfide and diallyl pentasulfide (molecular ratio: 5.3:3:1). Commercially purchased diallyl sulfides also inhibited the activities of family X pols, and the order of their effect was as follows: Sample-A>diallyl trisulfide>diallyl disulfide>diallyl monosulfide, suggesting that the number of sulfur atoms in the compounds might play an important structural role in enzyme inhibition. The suppression of human cancer cell (promyelocytic leukaemia cell line, HL-60) growth had the same tendency as the inhibition of pol X family among the compounds. Diallyl sulfides were suggested to bind to the pol β-like region of family X pols.

Copyright © 2007 Elsevier Ltd. All rights reserved.

Keywords: Cytotoxicity; DNA polymerase β (pol β); DNA polymerase λ (pol λ); Diallyl sulfides; Enzyme inhibitor; Family X of DNA polymerases (pol X); Garlic; Pol β-like region; Terminal deoxynucleotidyl transferase (TdT)

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