title: Allergic contact dermatitis to garlic (Allium sativum L.). Identification of the allergens: the role of mono-, di-, and trisulfides present in garlic. A comparative study in man and animal (guinea-pig).
abstract: Garlic (Allium sativum L.) water- and ethanol-soluble extracts were prepared and purified by column chromatography. They were tested on garlic-sensitive patients and showed that the allergenic fraction was well located in a few column chromatography fractions. Guinea-pigs were sensitized with garlic water-soluble extracts and tested (open epicutaneous tests) with several fractions. The presence of diallyldisulfide was detected in the sensitizing chromatographic fractions. Guinea-pigs were successfully sensitized to this product and cross-reacted to garlic; animals sensitized to garlic extracts cross-reacted to diallyldisulfide. Both groups reacted to allicin, an oxidized derivative of diallyldisulfide present in garlic. Garlic-sensitive patients showed positive tests to diallyldisulfide, allylpropyldisulfide, allylmercaptan and allicin.
mesh_terms: D000485:Allergens / Q000032:analysis*; D000498:Allyl Compounds; D000818:Animals; D003877:Dermatitis, Contact / Q000209:etiology*; D004220:Disulfides / Q000633:toxicity; D005737:Garlic / Q000032:analysis / Q000633:toxicity*; D006168:Guinea Pigs; D006801:Humans; D007004:Hypoglycemic Agents / Q000633:toxicity*; D010328:Patch Tests; D010936:Plant Extracts / Q000032:analysis / Q000633:toxicity*; D010946:Plants, Medicinal; D013441:Sulfinic Acids / Q000633:toxicity
chemical_list: D000485:Allergens; D000498:Allyl Compounds; D004220:Disulfides; D007004:Hypoglycemic Agents; D010936:Plant Extracts; D013441:Sulfinic Acids; C006469:allyl propyl disulfide; C006452:allicin; C028009:diallyl disulfide