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The 2010 ASHS Annual Conference

3324:
Cloning of γ-Glutamyl Transpeptidase in Garlic Cloves and Relationship Among γ-Glutamyl Transpeptidase and Alliinase Activity, Storage Condition, and Garlic Blueing

Tuesday, August 3, 2010
Springs F & G
Jungeun Cho, Department of Plant Science, Seoul National University, Seoul, South Korea
Jae Sin Lee, Department of Plant Science, Seoul National University, Seoul, South Korea
Seung Koo Lee, Department of Plant Science, Seoul National University, Seoul, South Korea
Garlic blueing occurs when garlic cloves are stored at low temperature with increasing of 1-propenyl cysteine sulfoxide which is related with γ-glutamyl transpeptidase (GGT) and alliinase. Although garlic γ-glutamyl peptide metabolism is important in biosynthesis of blue pigment in crushed garlic, garlic GGTs are poorly characterized. We cloned the partial-length coding region of garlic GGT by homology with onion enzyme. We also stored garlic at 20oC for 3 months (A), stored garlic at 20oC for 3 months then transferred to 0oC for 3 months (B), and stored garlic at 0oC for 3 months then transferred to 20oC for 3 months (C) to investigate relationship among GGT and alliinase activity, storage condition, and garlic blueing by RT-PCR. Results showed GGT activity increased in treatment B followed by storage at 0oC for 3 months, and decreased in treatment C followed by storage at 20oC for 3 months, whereas alliinase activity was not affected by storage temperature. It indicated that blueing in crushed garlic was affected by storage temperature with increasing GGT activity, not alliinase activity.
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