Isolation and identification of sodium 2-propenyl thiosulfate from boiled garlic (Allium sativum) that oxidizes canine erythrocytes.
Sodium 2-propenyl thiosulfate was identified in boiled garlic (Allium sativum). When canine erythrocytes were incubated with sodium 2-propenyl thiosulfate, the methemoglobin concentration and Heinz body percentage in erythrocytes were both increased, indicating that the compound induced oxidative damage in canine erythrocytes. It seems that this compound is one of the causative agents of garlic-induced hemolysis in dogs.
Yamato
Osamu
O
Laboratory of Internal Medicine, Department of Veterinary Clinical Sciences, Graduate School of Veterinary Medicine, Hokkaido University, Sapporo, Japan. osam@vetmed.hokudai.ac.jp
Sugiyama
Yuko
Y
Matsuura
Hideyuki
H
Lee
Keun-Woo
KW
Goto
Koichi
K
Hossain
Mohammad Alamgir
MA
Maede
Yoshimitsu
Y
Yoshihara
Teruhiko
T
D000818:Animals; D004285:Dogs; D004912:Erythrocytes / Q000187:drug effects*; D005737:Garlic / Q000737:chemistry*; D006366:Heinz Bodies / Q000187:drug effects; D006461:Hemolysis / Q000187:drug effects; D009682:Magnetic Resonance Spectroscopy; D008706:Methemoglobin / Q000378:metabolism; D010084:Oxidation-Reduction / Q000187:drug effects; D010936:Plant Extracts / Q000737:chemistry; D013885:Thiosulfates / Q000302:isolation & purification* / Q000494:pharmacology*
D010936:Plant Extracts; D013885:Thiosulfates; D008706:Methemoglobin; C017717:sodium thiosulfate