Classifications

• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
  • C07C319/00—Preparation of thiols, sulfides, hydropolysulfides or polysulfides
  • C07C319/22—Preparation of thiols, sulfides, hydropolysulfides or polysulfides of hydropolysulfides or polysulfides
  • C07C319/24—Preparation of thiols, sulfides, hydropolysulfides or polysulfides of hydropolysulfides or polysulfides by reactions involving the formation of sulfur-to-sulfur bonds
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
  • C07C321/00—Thiols, sulfides, hydropolysulfides or polysulfides
  • C07C321/12—Sulfides, hydropolysulfides, or polysulfides having thio groups bound to acyclic carbon atoms
  • C07C321/18—Sulfides, hydropolysulfides, or polysulfides having thio groups bound to acyclic carbon atoms of an acyclic unsaturated carbon skeleton
• • C—CHEMISTRY; METALLURGY
  • C07—ORGANIC CHEMISTRY
  • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
  • C07C321/00—Thiols, sulfides, hydropolysulfides or polysulfides
  • C07C321/22—Thiols, sulfides, hydropolysulfides, or polysulfides having thio groups bound to carbon atoms of rings other than six-membered aromatic rings

Definitions

• the invention relates to methods of processing extracts from the genus Allium, especially garlic, to manipulate the concentration and spectrum of polysulfides contained therein.
• the invention also relates to the products so produced, and their industrial uses, especially as crop protection agents and therapeutic preparations.
• the garlic plant's primary means of chemical defence requires conversion of alliin, a sulphur-containing constituent of the plant by an allinase enzyme.
• the result of this interaction is release of allicin, an unstable and biologically active molecule containing two sulphur molecules. Allicin in turn converts to more reduced forms of sulphur, such as polysulfides with either methyl or allyl functional groups attached to either end of the sulphur chain.
• Molecules with shorter sulphur chain lengths such as diallyl disulfide, dimethyl disulfide and dimethyl sulfide are quite stable, with limited water solubility and can be produced in very high purity by synthetic means.
• Polysulfide molecules with higher sulphur chain lengths are also very active with increasing evidence of a very wide range of biological activity (insecticidal, nematicidal, mollusicidal, repellent, anti cancer, antibiotic and fungicidal).
• Numerous groups are starting to examine the biochemistry of the higher chain length polysulfides in great detail with particular emphasis on sites of action for diallyl trisulfide and diallyl tetrasulfide.
• a recent review of the known and potential activity of polysufides outlines the area: M ⁇ nchberg, U. et al, "Polysulfides as biologically active ingredients of garlic", Org. Biomol. Chem., 2007, 5, 1505-1518.
• the invention provides, in a first broad aspect, a method of producing polysulfides comprising the step of adding elemental sulphur to an allicin-containing plant extract.
• allicin (2-propene-l-sulfinothioic acid S-2-propenyl ester) is produced by the action of the enzyme alliinase (S-alk(en)yl-L-cysteine sulfoxide lyase) on the substrate alliin ((2R)-2-amino-3-[(R)-prop-2-enylsulfinyl]propanoic acid).
• the alliin and alliinase are present in the plant in separate compartments, the enzymatic conversion only occurring following damage to the plant tissue.
• extract therefore includes processed plant material that has been mechanically treated to effect this transformation.
• Appropriate mechanical treatments would include cutting, crushing or mincing the plant material.
• a particularly preferred method is the use of a liquidisation process using a commercial "blender” to effect a very fine particle size reduction.
• the extract may be subject also to a water-removal stage to improve stability of the product (see e.g. PCT/GB2006/001290).
• the elemental sulphur comprises amorphous, powdered sulphur ("Flowers of Sulphur"). It is envisaged, however, that other allotropes of sulphur, or molten sulphur could also be employed.
• the said plant extract is an extract of the genus Allium, and especially an extract of garlic, Allium sativum L.
• the method further comprises the step of heating the mixture so produced; preferably, in a fourth aspect, the said mixture is heated to at least 60 degrees Celsius, and more preferably, in a fifth aspect, the said mixture is heated to at least 70 degrees Celsius.
• the sulphur is added to a concentration of at least 0.1%(w/w), more preferably to a concentration of at least 0.2%(w/w), even more preferably to a concentration of at least 0.5%(w/w); and most preferably, in a seventh aspect, wherein sulphur it added to a concentration of at least l%(w/w).
• the invention also provides a method of producing polysufides of increased chain length comprising a method as recited above, and characterised in that the pH of the mixture so produced is adjusted to be below pH 4.0. It is particularly preferred that such pH adjustment is carried out with an organic acid such as citric acid, acetic acid or lactic acid. Mineral acids such as hydrochloric acid and especially sulphuric acid are also preferred.
• the invention also provides a method of producing polysufides of decreased chain length comprising a method according to a method of the first to the seventh aspects, and characterised by the addition of an amine.
• a method of the first to the seventh aspects characterised by the addition of an amine.
• Compounds possessing nitrogen atoms with lone pair electrons are particularly preferred, and especially dibutyl amine, or an amino acid.
• Amino acids having additional nitrogen atoms on side chains are especially preferred.
• such a method is further characterised in that the pH of the mixture so produced is adjusted to be above pH 8.
• a crop protection agent produced according to any method described herein.
• composition produced according to any method described herein. Description of preferred embodiments.
• sample material was obtained from Neem Biotech Ltd, Cambridge, CF 14 6HR, United Kingdom.
• the allicin concentration in the sample material was around 10,000 ppm (w/w).
• Suitable starting material may be produced by the mechanical treatment of bulbs of the genus Allium, and especially from garlic, Allium sativum L.
• the sulphur used was in the form of commercial, powdered sulphur ("Flowers of Sulphur"). Both temperature studies were controlled against a sample maintained in a refrigerator for the same one-hour period that the test solutions were being heated.
• Table 1 details the concentration of polysulfides found in the control samples (refrigerated for 1 hour).
• DAS4 Diallyl tetrasulfide
• DAS5 Diallyl pentasulfide
• DAS6 Diallyl hexasulfide
• Reaction condition (2) This sample was treated by the addition of 50mg elemental sulphur to the 5g of sample, giving a total concentration of l%(w/w). The sample was mixed by vigorous shaking, and held at either 6O 0 C or 7O 0 C. The results of analysis of products results from this treatment are presented in Table 3 (nomenclature as before):
• Reaction condition (4) This sample was treated by the addition of 5mg elemental sulphur to the 5g of sample, giving a total concentration of 0.1%(w/w) sulphur and also by the addition of 20mg dibutyl amine (giving a concentration of 0.4%w/v). The sample was mixed by vigorous shaking, and held at either 6O 0 C or 7O 0 C. The results of analysis of products results from this treatment are presented in Table 5 (nomenclature as before):
• DAS4 is a particularly important polysulfide in relation to crop protection.
• the last experimental combination included the addition of dibutyl amine with 5 mg of sulphur, which produced a completely different pattern of polysulfide accumulation to just sulphur only addition.
• the addition of the amine catalysed the decomposition of the higher polysulfides and produced two outcomes related to the incubation temperature: At the colder temperature the catalysis of dibutyl amine in the presence of 0.1 % w/w sulfur appeared to triple DAS4 concentration when compared to the cold incubation control. This contrasted with a substantial reduction of DAS4 concentration observed at the 7O 0 C incubation temperature.
• samples again sourced from Neem Biotech Ltd, containing approximately 10,000ppm of allicin were stored in a frozen state. Sub-samples were defrosted and weighed in to 1O g aliquots followed by various amendments with elemental sulphur.
• the samples were coded as "Nov 06” for the aged samples, which was a light orange in colour.
• the un-aged sample was coded as "Mar 07 ", and was distinctly green in colour; both had a similar smell of freshly-crushed garlic.
• DAS7 is diallyl heptasulfide.
• the MarO7 sample appears to convert more of the elemental sulphur to the higher poly sulfides (DAS 5 and DAS 6) in what appears to be a reaction involving DAS3, since this molecule is clearly diminishing in concentration as the higher polysulfides increase.
• phase 1 and phase 2 studies show that elevation in sulphur concentration leads to DAS 6 appearance.
• the two studies also show that an intermediate level of sulphur addition leads to generation of DAS5, without the appearance of DAS6.
• DAS4 also is shown to increase in concentration with increasing sulphur addition, with up to fourfold increases in concentration noted in both the NovO ⁇ and MarO7 samples when sulphur was added at 50 mg/10 g ratios.
• phase one and phase two experiments, above, indicate a high degree of general predictability in the conversion of allicin to polysulfides. Heat, in combination with increasing sulphur inevitably leads to accumulation of the higher polysulfides DAS3, DAS4, DAS5 and DAS6.

Landscapes

• Chemical & Material Sciences (AREA)
• Organic Chemistry (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
• Agricultural Chemicals And Associated Chemicals (AREA)
• Low-Molecular Organic Synthesis Reactions Using Catalysts (AREA)
• Medicines Containing Plant Substances (AREA)
• Fodder In General (AREA)
• Preparation Of Fruits And Vegetables (AREA)

Priority Applications (7)

Applications Claiming Priority (4)

Publications (1)

Family

ID=38858572

Family Applications (2)

Family Applications After (1)

Country Status (9)

Families Citing this family (3)

Citations (1)

Family Cites Families (24)

• 2007
  • 2007-11-09 EP EP07824508A patent/EP2079686B1/en active Active
  • 2007-11-09 JP JP2009535800A patent/JP5414529B2/ja active Active
  • 2007-11-09 AU AU2007320987A patent/AU2007320987B2/en active Active
  • 2007-11-09 GB GB0907967A patent/GB2456269B/en not_active Expired - Fee Related
  • 2007-11-09 ES ES07824508T patent/ES2402375T3/es active Active
  • 2007-11-09 US US12/514,171 patent/US8658833B2/en active Active
  • 2007-11-09 WO PCT/GB2007/004279 patent/WO2008059213A1/en not_active Ceased
  • 2007-11-12 GB GB0722185A patent/GB2443936B/en active Active
  • 2007-11-12 EP EP07824539.6A patent/EP2086929B1/en active Active
  • 2007-11-12 AU AU2007320991A patent/AU2007320991B2/en active Active
  • 2007-11-12 US US12/514,370 patent/US8101802B2/en active Active
  • 2007-11-12 ES ES07824539.6T patent/ES2578262T3/es active Active
  • 2007-11-12 JP JP2009535808A patent/JP5351036B2/ja active Active
  • 2007-11-12 PL PL07824539.6T patent/PL2086929T3/pl unknown
  • 2007-11-12 DK DK07824539.6T patent/DK2086929T3/en active
  • 2007-11-12 WO PCT/GB2007/004310 patent/WO2008059217A1/en not_active Ceased
• 2013
  • 2013-08-22 JP JP2013172307A patent/JP5689509B2/ja active Active

Patent Citations (1)

Non-Patent Citations (3)

Also Published As

Similar Documents

Legal Events