Formation of volatile sulfur compounds and S-methyl-l-cysteine sulfoxide in Brassica oleracea vegetables

Friedrich, Katharina; Wermter, Nicole S.; Andernach, Lars; Witzel, Katja; Hanschen, Franziska S.

doi:10.1016/j.foodchem.2022.132544

Cited by 20 publications

(6 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Dimethyl polysulfides originate from methiin, namely (+)-S-methyl-L-cysteine sulfoxide, by the action of cysteine sulfoxidelyase. Methiin has been reported as the only S-alk(en)yl-L-cysteine sulfoxide compound in plants of the Brassicaceae family; its level can differ greatly among the genera of the family and, in the case of cruciferous vegetables, it is much higher than that of glucosinolates [ 29 , 30 ]. To the best of our knowledge, there are no studies focused on methiin occurrence and levels in Capparaceae plants even if dimethyl sulfide and dimethyl polysulfides have been reported among the volatile compounds of caper buds [ 11 , 25 , 31 ].…”

Section: Resultsmentioning

confidence: 99%

Essential Oil Emulsion from Caper (Capparis spinosa L.) Leaves: Exploration of Its Antibacterial and Antioxidant Properties for Possible Application as a Natural Food Preservative

Merlino,

Condurso,

Cincotta

et al. 2024

Antioxidants

View full text Add to dashboard Cite

This study explored, for the first time, the chemical composition and in vitro antioxidant and antibacterial activities of a caper leaf essential oil (EO) emulsion for possible food applications as a natural preservative. The EO was extracted by hydrodistillation from the leaves of Capparis spinosa growing wild in the Aeolian Archipelago (Sicily, Italy) and exhibited a pungent, sulphurous odour. The volatile fraction of the emulsion, analysed by SPME-GC-MS, consisted of over 100 compounds and was dominated by compounds with recognised antibacterial and antioxidant properties, namely dimethyl tetrasulfide (18.41%), dimethyl trisulfide (12.58%), methyl isothiocyanate (7.97%), and terpinen-4-ol (6.76%). The emulsion was effective against all bacterial strains tested (Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Salmonella enterica subsp. enterica serovar Enteritidis, Pseudomonas fluorescens), with L. monocytogenes exhibiting the lowest minimum inhibitory concentration (MIC = 0.02 mg/mL) while E. coli had the highest (MIC = 0.06 mg/mL). The emulsion had a good DPPH (2,2-diphenyl-1-picrylhydrazine) radical scavenging activity that was dose-dependent and equal to 42.98% at the 0.08 mg/mL level with an IC50 value of 0.099 mg/mL. Based on the results, the caper leaf EO emulsion has the potential to be proposed as a natural alternative to chemical preservatives in the food industry.

show abstract

Section: Resultsmentioning

confidence: 99%

Essential Oil Emulsion from Caper (Capparis spinosa L.) Leaves: Exploration of Its Antibacterial and Antioxidant Properties for Possible Application as a Natural Food Preservative

Merlino,

Condurso,

Cincotta

et al. 2024

Antioxidants

View full text Add to dashboard Cite

show abstract

“…Although it has been reported that the glucosinolate content and composition in broccoli sprouts decreased and changed compared with those in the seeds [ 28 ], this is the first evidence that the polysulfide content of broccoli significantly increased during germination and growth. Friedrich et al reported that volatile polysulfides, such as dimethyl trisulfide and dimethyl tetrasulfide, can be generated in B. oleracea vegetables by C–S lyases using SMCSO as a substrate [ 29 ]. Ukai et al also reported that cystine lyase purified from broccoli inflorescences can produce CysS2H (referred to as thiocysteine in the paper) by β-elimination of l -cystine and SMCSO [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

Untargeted polysulfide omics analysis of alternations in polysulfide production during the germination of broccoli sprouts

Kasamatsu,

Owaki,

Komae

et al. 2023

Redox Biology

View full text Add to dashboard Cite

“…S -methyl L -cysteine sulfoxide, a derivative of s-methyl l -cysteine, is an attractant for plant parasitic nematodes [ 62 ], which reduce plant growth and productivity. However, s-methyl l -cysteine sulfoxide, a precursor of the soil fumigant dimethyldisulide (DMDS) [ 63 ], is produced by plants [ 64 ] and bacteria [ 65 ]. Although DMDS is a soil fumigant that controls soil-borne pathogens and nematodes, it has been pointed out that it may not function depending on the microbial environment of the soil [ 63 ].…”

Section: Discussionmentioning

confidence: 99%

An agroecological structure model of compost—soil—plant interactions for sustainable organic farming

Miyamoto

Shigeta²,

Suda

et al. 2023

ISME Communications

View full text Add to dashboard Cite

Compost is used worldwide as a soil conditioner for crops, but its functions have still been explored. Here, the omics profiles of carrots were investigated, as a root vegetable plant model, in a field amended with compost fermented with thermophilic Bacillaceae for growth and quality indices. Exposure to compost significantly increased the productivity, antioxidant activity, color, and taste of the carrot root and altered the soil bacterial composition with the levels of characteristic metabolites of the leaf, root, and soil. Based on the data, structural equation modeling (SEM) estimated that amino acids, antioxidant activity, flavonoids and/or carotenoids in plants were optimally linked by exposure to compost. The SEM of the soil estimated that the genus Paenibacillus and nitrogen compounds were optimally involved during exposure. These estimates did not show a contradiction between the whole genomic analysis of compost-derived Paenibacillus isolates and the bioactivity data, inferring the presence of a complex cascade of plant growth-promoting effects and modulation of the nitrogen cycle by the compost itself. These observations have provided information on the qualitative indicators of compost in complex soil-plant interactions and offer a new perspective for chemically independent sustainable agriculture through the efficient use of natural nitrogen.

show abstract

Formation of volatile sulfur compounds and S-methyl-l-cysteine sulfoxide in Brassica oleracea vegetables

Cited by 20 publications

References 40 publications

Essential Oil Emulsion from Caper (Capparis spinosa L.) Leaves: Exploration of Its Antibacterial and Antioxidant Properties for Possible Application as a Natural Food Preservative

Essential Oil Emulsion from Caper (Capparis spinosa L.) Leaves: Exploration of Its Antibacterial and Antioxidant Properties for Possible Application as a Natural Food Preservative

Untargeted polysulfide omics analysis of alternations in polysulfide production during the germination of broccoli sprouts

An agroecological structure model of compost—soil—plant interactions for sustainable organic farming

Contact Info

Product

Resources

About