Diallyl disulfide and diallyl trisulfide in garlic as novel therapeutic agents to overcome drug resistance in breast cancer

Breast cancer is one of the leading causes of cancer-related deaths in women worldwide.It is a cancer that originates from the mammary ducts and involves mutations in multiple genes.Recently,the treatment of breast cancer has become increasingly challenging owing to the increase in tumor heterogeneity and aggressiveness,which gives rise to therapeutic resistance.Epidemiological,populationbased,and hospital-based case-control studies have demonstrated an association between high intake of certain Allium vegetables and a reduced risk in the development of breast cancer.Diallyl disulfide(DADS)and diallyl trisulfide(DATS)are the main allyl sulfur compounds present in garlic,and are known to exhibit anticancer activity as they interfere with breast cancer cell proliferation,tumor metastasis,and angiogenesis.The present review highlights multidrug resistance mechanisms and their signaling pathways in breast cancer.This review discusses the potential anticancer activities of DADS and DATS,with emphasis on drug resistance in triple-negative breast cancer(TNBC).Understanding the anticancer activities of DADS and DATS provides insights into their potential in targeting drug resistance mechanisms of TNBC,especially in clinical studies.

Synthesis, characterization and bioactivity evaluation of diallyl disulfide

Diallyl disulfide was synthesized by phase transfer catalyst （PTC） during microwave irradiation. The effects of different factors, such as the power of microwave irradiation, the time of microwave irradiation, PTC reagents amount and the mole ratio of reactants, on the yield of product were investigated. The structure of diallyl disulfide was characterized by infrared spectra, mass spectra and ^1 H nuclear magnetic resonance. The bioactivity of diallyl disulfide was evaluated by cell viability assay on HepG2 hepatoma cells. The results show that the optimal reaction conditions are as follows： tetrabutylammonium bromide（TBAB） selected as a PTC, the mass ratio of TBAB to sodium disulfide of 0.021 ： 1, the power of irradiation of 195 W, the reaction time of 12 rain, and the mole ratio of sodium disulfide to allyl chloride of 0.65 ： 1. The yield of diallyl disulfide is 82.2%. The synthetical diallyl disulfide appears to be cytotoxic to HepG2 heoatoma cells in a dose-dependent manner.

Allium sativum Flavor Compounds as an Indicator for Garlic Identity and Quality Determination

The objective of the study was to research the aroma profile of volatile compounds in garlic subspecies originating from Latvia, and compare them with the aroma composition of garlic grown in the region of Midi-Pyrenees （France）. It was established that hard-neck garlic tends to contain more diallyl disulfide （DADS）, the main decomposition product of allicin. Compared to the hard-neck subspecies, the content of allyl mercaptan, one of the major compounds producing the strong odor detectable after ingestion of garlic, was significantly lower in the soft-neck garlic clones. The amount of cyclic compound 3-vinyl-1,2-dithiin differed considerably with higher contents in the soft-neck subspecies. The results also demonstrate the soft-neck garlic as a more suitable subspecies for long-term storage. In general, the results show no significant difference in the content of DADS and the total content of other flavor compounds between hard-neck and soft-neck garlic grown in the region of Midi-Pyrenees and Latvia. However, comparing garlic subspecies originating from France and Latvia by the content of allyl mercaptan, 1,2-dithiolane and 3-vinyl-1,2-dithiin, a considerable proportional difference of these volatiles was determined. Also, a significant difference was established in the content of DADS between the white garlic variety ＂Blanc de Lomagne＂ （France, region of Midi-Pyrenees） and white garlic grown in other countries. The results of this study suggest the suitability of solid phase microextraction （SPME） and gas chromatography （GC） methods for quality control of garlic originating from France.