Lipophilic compounds in garlic decrease the toxicity of methylmercury by forming sulfur adducts
Lipophilic compounds in garlic decrease the toxicity of methylmercury by forming sulfur adducts
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DOI：
10.1016/j.fct.2021.112061
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发表时间：
2021-02-19
影响因子：
4.3
通讯作者：
Kumagai, Yoshito
中科院分区：
文献类型：
--
作者：
Abiko, Yumi;Katayama, Yusuke;Kumagai, Yoshito
大蒜(Allium Sativum L.)含有大量的硫化物。我们之前已经发现，活性硫物种如谷胱甘肽过硫化物、谷胱甘肽多硫化物、蛋白结合过硫化物和硫化氢可以与甲基汞结合生成双甲基汞硫化物，其毒性比甲基汞小。然而，目前还不清楚大蒜中是否存在这样的活性硫物种。这项研究的目的是确定大蒜中是否含有能与甲基汞结合的活性硫物种。我们用有机溶剂提取大蒜，然后进行硅胶柱层析，以分离可能导致双甲基汞硫化物形成的成分。我们发现大量的大蒜成分可以与甲基汞结合形成双甲基汞硫化物。大蒜正己烷提取物可降低甲基汞体外细胞毒性和小鼠体重减轻。结果表明，摄入大蒜可能会导致抑制不良反应的硫加合物的形成，从而降低甲基汞的毒性。
Garlic (Allium sativum L.) contains numerous sulfur compounds. We have previously found that reactive sulfur species such as glutathione persulfide, glutathione polysulfide, protein-bound persulfides, and hydrogen sulfide can bind to methylmercury to give bismethylmercury sulfide, which is less toxic than methylmercury. It was not clear, however, whether such reactive sulfur species are present in garlic. The aim of the study presented here was to determine whether garlic contains reactive sulfur species that can bind to methylmercury. We extracted garlic with organic solvents and then performed silica gel column chromatography to separate constituents that could cause bismethylmercury sulfide to form. We found numerous garlic constituents could bind to methylmercury to form bismethylmercury sulfide. A hexane extract of garlic decreased methylmercury cytotoxicity in vitro and body weight loss in mice. The results suggest that ingesting garlic may decrease methylmercury toxicity by causing the formation of sulfur adducts that inhibit adverse reactions.