Identification of alliin lyase (alliinase) genes from Iranian endemic Allium species: first new report

V. Sayadi, G. Karimzadeh, M.R. Naghavi, S. Rashidi Monfared
Allium genus is one of the largest genera in the Amaryllidaceae family. In the Allium species, the characteristic flavor is due to the alliinase enzyme. Alliin is a natural substrate of alliin lyase (alliinase) (EC 4.4.1.4); this enzyme converts alliin to allicin. The latter is unstable and quickly changes into other compounds such as diallyl disulfide. Allicin is an organosulfur composite that plays an important role in the treatment of different diseases. It has significant effects on the reduction of cholesterol, triglyceride, and lowering blood pressure. Its antimicrobial, antifungal, anticancer, antioxidant, and anti-inflammatory effects have also been reported. In the current report, identification and sequencing of alliinase genes from fresh leaves are being reported for Allium species with the first new report for Iranian endemic species. Eight different Allium species include A. lenkoranicum, A. atroviolaceum, A. pseudoampeloprasum, A. stipitatum, A. sativum, A. rubellum, A. stamineum, and A. umbellicatum, were collected from various geographic locations of Iran. Genomic DNAs were isolated and then new primer pairs were designed. PCR was carried out with newly specific primers for alliinase genes. PCR amplifications were loaded onto 1% (w/v) agarose gel in a 1× TAE running buffer, stained with 1 μg mL‑1 ethidium bromide. Its products were purified and sequenced.
Sayadi, V., Karimzadeh, G., Naghavi, M.R. and Rashidi Monfared, S. (2021). Identification of alliin lyase (alliinase) genes from Iranian endemic Allium species: first new report. Acta Hortic. 1315, 207-212
DOI: 10.17660/ActaHortic.2021.1315.32
https://doi.org/10.17660/ActaHortic.2021.1315.32
Allium, alliin lyase enzyme (alliinase), PCR, gene sequencing
English

Acta Horticulturae