پریسا فتحی رضایی

Effects of silver nanoparticles on allicin content of garlic in comparison to silver nitrate in in vitro Parisa FathiRezaei1, Ayla Dilmaghanian2 1Department of Biology, University of Maragheh, Maragheh, Iran 2Department of Agricultural Biotechnology, Islamic Azad University-Maragheh Branch, Maragheh, Iran Introduction Garlic (Allium sativum) is one of the most important bulb vegetables grown and used as spice and flavoring agent for foods. Also garlic has medicinal properties. Allicin (diallylthiosulfinate) as the best known active compound of garlic is generated upon the interaction of the nonprotein amino acid alliin with the enzyme alliinase during garlic cloves crashing. Allicin has a vast variety of biological effects such as antimicrobial, anti-inflammatory, antithrombotic, anticancer, and antiatherosclerotic activities, as well as the capacity to lower serum lipid levels and ocular pressure. Most of these effects can be related to its strong SH-modifying and antioxidant properties. Nowadays, application of nanoparticles especially silver nanoparticles in various industries such as drug, food, agriculture and textile industry shows noticeable increase. In this investigation, the effects of silver nanoparticles (AgNPs) and silver nitrate (AgNO3) on allicin content in Allium sativaum (Alliaceae) were studied. Methods Garlic bulbs were sterilled and cultured on Murashige and Skoog (MS) medium for 1 month then transferred to the medium supplemented with AgNPs and AgNO3 (0, 25 and 50 mg L-1) for one week. At the end, shoot and root samples were extracted according to the British Pharmacopoeia and analyzed using quantitative high performance liquid chromatography (HPLC) for the determination of allicin contents. The mobile phase was methanol: water (containing 0.1 % formic acid) 6:4, flow rate was 0.8 ml/mm and peaks were detected 254 nm. The allicin standard was synthesized according to the Ebrel and et al method. Results Based on the HPLC chromatograms, allicin le