Affiliations: Center For Advanced Food Technology, Cook Campus, 63
Dudley Road, Rutgers University, New Brunswick, NJ 08901, USA
Note: [] Present address: International Flavors and Fragrances, 1515
State Highway 36, Union Beach, NJ 07735, USA
Abstract: Gas Chromatography--Mass Spectrometry (GC- MS) was the major
technique used to determine various metabolites after consumption of dehydrated
granular garlic and an enteric-coated garlic preparation, in breath, plasma,
and simulated gastric fluids. A special short-path thermal desorption device
[1] was used as an introduction technique for the gas chromatograph for the
determination of volatiles. These garlic preparations release allicin, which
decomposes in stomach acid or with time in the intestine to release allyl
sulfides, disulfides and other volatiles, some of which are postulated to be
metabolized by glutathione and/or S-adenosylmethionine to form allyl methyl
sulfide, the main sulfur containing volatile metabolite. S-Allylcysteine, a non-volatile bioactive component of aged garlic
preparations, was determined in human plasma and urine by HPLC-MS using the
negative ion atmospheric pressure chemical ionization mode (APcI)- MS. The
technique of selected ion monitoring was used for quantitation. A synthetic
internal standard of deuterated S-allylcysteine was added to the plasma or
urine to ensure recovery and to obtain reliable quantitative data.
Keywords: allicin, S-allylcysteine, liquid chromatography, mass spectrometry, garlic metabolites
Journal: BioFactors, vol. 13, no. 1-4, pp. 241-249, 2000
