Isolation and Identification of Sodium 2-Propenyl Thiosulfate from Boiled Garlic (Allium sativum) That Oxidizes Canine Erythrocytes | Zendy

Osamu Yamato | Zendy; Yuko Sugiyama | Zendy; Hideyuki Matsuura | Zendy; KeunWoo Lee | Zendy; Koichi Goto | Zendy; Mohammad Alamgir Hossain | Zendy; Yoshimitsu Maede | Zendy; Teruhiko Yoshihara | Zendy

Open Access

Isolation and Identification of Sodium 2-Propenyl Thiosulfate from Boiled Garlic (Allium sativum) That Oxidizes Canine Erythrocytes

Author(s) -

Osamu Yamato,

Yuko Sugiyama,

Hideyuki Matsuura,

KeunWoo Lee,

Koichi Goto,

Mohammad Alamgir Hossain,

Yoshimitsu Maede,

Teruhiko Yoshihara

Publication year - 2003

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.67.1594

Subject(s) - allium sativum , methemoglobin , hemolysis , sodium thiosulfate , chemistry , propenyl , sodium , food science , sodium nitrite , biochemistry , hemoglobin , biology , botany , organic chemistry , immunology

Sodium 2-propenyl thiosulfate was identified in boiled garlic (Allium sativum). When canine erythrocytes were incubated with sodium 2-propenyl thiosulfate, the methemoglobin concentration and Heinz body percentage in erythrocytes were both increased, indicating that the compound induced oxidative damage in canine erythrocytes. It seems that this compound is one of the causative agents of garlic-induced hemolysis in dogs.

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