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Textile and Other Odours: A Focus on Third-hand Smoke and Laundry Odour
Published in G. Thilagavathi, R. Rathinamoorthy, Odour in Textiles, 2022
R. Rathinamoorthy, G. Thilagavathi
Similar to onion, garlic is another food item that has a distinct smell and is most of the time noted as unpleasant on different occasions. Though consumption of garlic is effective in improving immunity, it also possesses some negative effects, like unpleasant breath and body odour after consumption (Amagase et al. 2001). To be specific, garlic consumption significantly affects the axilla odour of humans (Fialova, Roberts, and Havlicek, 2016). Garlic mainly produces allicin when it is crushed, and it is responsible for the typical odour of garlic. Shukla and Kalra (2007) reported that the main VOCs created by allicin were sulfur compounds. Due to its unstable nature, allicin transforms into sulfides (mono-, di– and tri-), ajoene, and vinyldithiines. Among the different VOCs, sulfide components induce a strong and onion-like powerful odour through surface deposits. Often these components (dimethyl disulfide, dimethyl trisulfide) are detected in the axilla-worn textile as a major source of body odour (Chamila, Ian, and John 2016). Similar to onion odour, garlic odour can also be removed from the textile with a suitable laundering process. However, no detailed studies exist in the textile discipline for directly representing the interaction mechanism of these components.
Nano Delivery of Antiviral Plant Bioactives as Cancer Therapeutics
Published in Devarajan Thangadurai, Saher Islam, Charles Oluwaseun Adetunji, Viral and Antiviral Nanomaterials, 2022
Haripriya Shanmugam, Badma Priya, Manickam Senguttuvan Swetha, Janani Semalaiyappan
Allicin present in garlic cloves is primarily responsible for its unique smell and taste. It is a sulphur-containing bioactive that has various pharmacological activities and is primarily used in the traditional system of medicines. It primarily targets the thiol enzymes and exhibits antiviral activity against a wide class of viruses that includes rhinoviruses, HCM, herpes simplex virus, and vaccinia virus (Ankri and Mirelman 1999). Allicin is involved in inducing apoptosis and prevents cancer cell metastasis in a vast range of cancer cells, especially in colorectal and pancreatic cancer (El-Sabre et al. 2020).
In silico allicin induced S-thioallylation of SARS-CoV-2 main protease
Published in Journal of Sulfur Chemistry, 2021
Shamasoddin Shekh, K. Kasi Amarnath Reddy, Konkallu Hanumae Gowd
Attempts have been made through a structure-based drug design approach to identify the inhibitors for SARS-CoV-2 Mpro to attenuate coronavirus infection [8]. The approved drugs and natural products have been virtually screened against SARS-CoV-2 Mpro to assess their ability to attenuate coronavirus replication and treatment of COVID-19 disease [9–11]. The natural product extract of garlic Allium sativum has a long-documented history in the human civilization as food spices, traditional medicine, antibacterial/antiviral and antioxidant agent and also for the treatment of common cold and infection [12]. Allicin is the heart of garlic extract which was isolated and characterized by Cavallito and Bailey in 1944 and accounts for the large section of pharmacological activity of garlic extract [13,14]. Allicin is a thiosulfinate containing organosulfur species produced by the Allium sativum as part of a defense mechanism to protect garlic plants against pathogens and predators [12,15]. Allicin is most abundant in garlic and formed through condensation of two molecules of allyl sulfenic acid in an enzymatic reaction during tissue damage of raw garlic or wetting of dried/pulverized garlic powder [16]. Allicin is an oxidizing agent and potentially reacts with cellular protein thiols and glutathione leading to the formation of S-allyl-mercapto-proteins/glutathione [17]. The multi-faceted role of allicin as antiviral agent, antimicrobial agent, modulator of the immune system, lowering risks of cardiovascular diseases may be useful in combating the on-going COVID-19 pandemic [12,15,18]. The oxidizing nature of allicin through S-thioallylation may be of special interest due to the presence of cysteine thiol at the active site of SARS-CoV-2 Mpro [7,8]. Jin et.al., 2020 have reported tethering of active site Cys-145 residue of SARS-CoV-2 Mpro with inhibitors ebselen and PX-12 through selenosulfide/disulfide. In the current report, virtual screening methods were used to assess the ability of allicin to covalently modify cysteine residues of SARS-CoV-2 Mpro. The report indicates the allicin as a covalent inhibitor of SARS-CoV-2 Mpro and may be useful in attenuating the coronavirus infection.