Preparation of Allicin
Allicin is biosynthesized from alliin catalyzed by alliinase extracted
from garlic, as previously reported(Liet al. , 2011). Alliin (purity ≥ 99%,
batch No. AL160615) was
accurately weighed and dissolved in DMEM medium to make the stock
solutions (1.0 mg/mL). Alliinase (≥10000U/g, batch No. 201801001) was
freshly prepared and dissolved at 37℃ to ensure optimal enzyme activity.
Equal volumes were mixed for 30min at room temperature to ensure that
alliin sufficiently reacted with alliinase. Centrifuged for 10 minutes
at 4 °C at 12,000 rpm, the allicin stock solution was diluted
immediately prior to experimentation. The allicin and alliinase were
provided by Xinjiang Ailexin
Pharmaceutical Co., Ltd (Xinjiang, China).