Figure 2.

Confirmation of the production of petivericin by P. alliacea alliinase-mediated breakdown of petiveriin using RP C-18 HPLC. Twenty microliters of a reaction mixture composed of 1.0 mL of 20 mm phosphate buffer, pH 8.0, 25 μm PLP, 1.5 mm petiveriin, and P. alliacea-derived alliinase that had been incubated for 10 min at room temperature was subjected to HPLC analysis under the following conditions: flow rate, 1.0 mL min⁻¹; mobile phase, water:acetonitrile (30:70).