Dear friends,
I am working with a chemical called Allicin.
First, Allicin was diluted in NaH2PO4 with PH 4.5 with 1mg/ml and stock in 4oC or below.
When I used it for cells (like breast cancer cells or myoblast cells), Allicin was diluted with media at serval concentrations and waited for 1 day, 2days or 3 days and did MTT assays. Of course I did it under a dark place since Allicin is light sensitivity. The problem is Allicin seemed did not affect cells ability. Even I treated with high concentration up to 250 micromolar (other papers mention IC50 for breast cancer cells is 40 micromolar). Has anyone ever worked with Allicin, Please help me? Thank you very much and wish you have a good day.
Please read a paper entitled "Biological and chemical stability of garlic-derived allicin."published by Fujisawa H et al., in J Agric Food Chem. 2008 56(11):4229-4235.
Tateki Kikuchi
I agree with Dr. Kikuchi.
Allicin is unstable breaking down within 16 hours at 23°C and quickly changes into other sulfur-containing compounds such as diallyl disulfide.
See http://facta.junis.ni.ac.rs/phat/pcat2011/pcat2011-02.pdf
Dear Tra:
I agree with Dr Koltal's comment. To make sure clearely, I will show you an outline of Fujisawa's experiment.
The study verifies the instability of garlic (Allium sativum L.)-derived allyl 2-propenylthiosulfinate (allicin) in various aqueous and ethanolic solutions as well as in vegetable oil through chemical and biological analyses performed simultaneously. Crushed fresh garlic cloves generated antibacterial activity and chemically detectable allicin, a major antibacterial principle, and both declined on a daily basis in aqueous and ethanolic solutions at room temperature, showing biological and chemical half-lives of about 6 and 11 days, respectively. Allicin was more stable in 20% alcohol than in water, but surprisingly unstable in vegetable oil, with an activity half-life 0.8 h, as estimated from its antibacterial activity toward Escherichia coli, and a chemical half-life of 3.1 h, based on chromatographic quantification. In alcoholic and aqueous extracts, the biological half-life of allicin tended to be longer than the chemical one, suggesting the occurrence of bioactive compounds other than allicin in the extracts. Good luck, Tateki Kikuchi
Thank you all for your answers. I am really appreciated. I have read all the papers you suggestion sir. As the paper mentioned, 20% Ethanolic solution is the most stable solution for Allicin. But I was wondering which PH would be the most stable for Allicin at 37oC. Some papers that I followed they use PH 4.5. Some others papers reported that PH should be 5-6 and they said other range (lower or higher PH can cause for unstable of Allicin) . But in your paper is about 6.5 ?
So, you should try both higher and lower PH leading you to an appropriate PH solution. This is a scientific and exciting experiments and often take you to a new road. Tateki kikuchi
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