Allergic contact dermatitis to garlic (Allium sativum L.) identification of the allergens: The role of mono-, di-, and trisulfides present in garlic

Publisher Website
Google Scholar
Abstract
Garlic (Allium sativum L.) water- and ethanol-soluble extracts were prepared and purified by column chromatography. They were tested on garlicsensitive 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.

This publication has 12 references indexed in Scilit: