Publication Type:

Journal Article

Source:

Biochimica et Biophysica Acta (BBA)-Protein Structure and Molecular Enzymology, Elsevier, Volume 1078, Number 2, p.219–225 (1991)

URL:

http://www.sciencedirect.com/science/article/pii/016748389190561D

Keywords:

3-Hydroxy-3-methylglutaryl CoA reductase, Diallyl disulfide, Inhibition

Abstract:

A concentration dependent inhibition of 3-hydroxy-3-methylglutaryl CoA (HMG CoA) reductase was found on preincubation of microsomal preparations with diallyl disulfide, a component of garlic oil. This inhibited state was only partially reversed even with high concentrations of DTT. Glutathione, a naturally occurring reducing thiol agent, was ineffective. The substrate, HMG CoA, but not NADPH, was able to give partial protection for the DTT-dependent, but not glutathione-dependent activity. The garlic-derived diallyl disulfide is the most effective among the sulfides tested for inhibition of HMG CoA reductase. Formation of protein internal disulfides, inaccessible for reduction by thiol agents, but not of protein dimer, is likely to be the cause of this inactivation.

Cite this Research Publication

R. V. Om Kumar, Banerji, A., Kurup, C. K. Ramakrishn, and Ramasarma, T., “The nature of inhibition of 3-hydroxy-3-methylglutaryl CoA reductase by garlic-derived diallyl disulfide”, Biochimica et Biophysica Acta (BBA)-Protein Structure and Molecular Enzymology, vol. 1078, pp. 219–225, 1991.

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