Effects of S-allyl glutathione disulphide and vinyl-dithiin isomers from garlic on the chronological lifespan of Saccharomyces cerevisiae

Lehnhardt, F., Liang, D., Chen, Q., Tocmo, R. ORCID: https://orcid.org/0009-0007-4850-977X, Rychlik, M. and Huang, D. (2017) Effects of S-allyl glutathione disulphide and vinyl-dithiin isomers from garlic on the chronological lifespan of Saccharomyces cerevisiae. Journal of Functional Foods, 37. pp. 650-657. ISSN 1756-4646 doi: 10.1016/j.jff.2017.08.024

Abstract/Summary

The slow hydrogen sulphide (H2S) releasing compound S-allyl glutathione disulfide (GSSA) from garlic, which can release H2S via α carbon substitution, showed anti-aging effects on the chronological lifespan (CLS) of yeast Saccharomyces cerevisiae. Hormesis was observed, showing lifespan extension at nanomolar concentrations (100–200 nM), whereas at high concentration (1 mM) toxicity were observed. A possible explanation therefore might be the beneficial properties of the recently discovered gasotransmitter hydrogen sulfide (H2S). Yet, 2-vinyl-4H-1,3-dithiin (2-VDT) and 3-vinyl-4H-1,2-dithiin (3-VDT) from garlic appeared both inactive in terms of prolonging the lifespan of yeast. While for 2-VDT these findings seem reasonable since it cannot release H2S, for 3-VDT the contrary was expected as H2S releasing properties were observed. The underlying mechanism of H2S release of 3-VDT was proposed to be a similar α carbon substitution-like observed for GSSA.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/128107
Identification Number/DOI	10.1016/j.jff.2017.08.024
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Microbial Sciences Research Group
Publisher	Elsevier
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