Jack bean urease inhibition by crude juices of Allium and Brassica plants. Determination of thiosulfinates

Olech, Zofia; Zaborska, Wiesława; Kot, Michalina

doi:10.1016/j.foodchem.2013.08.044

Cited by 20 publications

(15 citation statements)

References 25 publications

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“…Thus, the best inhibitory effects were achieved when garlic juice was used, followed by the employment of Brussels sprouts one. With exception of cabbage juice, all foodstuffs juice tested lost the effect after heating at 95 °C [45] . Therefore, authors recommend the ingestion of raw garlic, onion, cabbage and Brussels sprout so that the urease inhibitory properties can be preserved and still work in the treatment of H. pylori infection [45] .…”

Section: Potential Of Plant Extracts As Urease Inhibitorsmentioning

confidence: 92%

“…Alk(en)yl thiosulfinates (TS) are the main constituents of many foodstuffs, for example diallyl thiosulfinate (allicin) corresponds to around 70% of TS content in fresh aqueous garlic extract [44,45] . Commonly used as a flavoring, garlic ( Allium sativum ; Liliaceae) is recognized as an antimicrobial and anti-urease food due to allicin levels [44,46,47] .…”

Section: Potential Of Plant Extracts As Urease Inhibitorsmentioning

confidence: 99%

“…capitata (cabbage; Brassicaceae) and Brassica oleraceae var. gemmifera (Brussels sprouts) were also effective urease inhibitors [45] . It was found that the higher the TS content, the better the juice was concerning the inhibition of ureolytic activity of urease.…”

Section: Potential Of Plant Extracts As Urease Inhibitorsmentioning

confidence: 99%

See 2 more Smart Citations

An overview on the potential of natural products as ureases inhibitors: A review

Modolo

Souza

Horta

et al. 2015

Journal of Advanced Research

199

129

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Section: Potential Of Plant Extracts As Urease Inhibitorsmentioning

confidence: 92%

Section: Potential Of Plant Extracts As Urease Inhibitorsmentioning

confidence: 99%

See 1 more Smart Citation

An overview on the potential of natural products as ureases inhibitors: A review

Modolo

Souza

Horta

et al. 2015

Journal of Advanced Research

199

129

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show abstract

“…Thiosulfinates, a kind of organosulfur compounds derived from Allium species, are found to react with cysteine to abolish thiol groups and thus inhibit specific Yanshun Xu and Lihong Ge contributed equally to this work. cysteine protease (Olech et al 2014). Furthermore, previous studies aimed at controlling quality of fish fillets have mainly focused on antimicrobial properties (Erkan 2012).…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets

Jiang

et al. 2015

Food Bioprocess Technol

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Cysteine cathepsin-associated degradation of muscle proteins have been assumed to be crucial to the softening of chilled fillet. The effect of aqueous extract of Alliums on cathepsin-induced proteolysis and texture deterioration of icestored carp fillets was evaluated. Among all treatments, extracts of scallion and garlic were the most effective inhibitor of cathepsin B, reducing the enzyme activity by more than 40 % after storage of 3 days, whereas extracts of scallion and leek had the greatest inhibitory effects on the cathepsin L activity, resulting in corresponding reduction in enzyme activity of 65 and 57 %, respectively. Extracts of scallion and garlic were the most effective treatments in impeding accumulation of TCAsoluble peptides and breakdown of myofibrillar proteins as validated by SDS-PAGE pattern. After storage of 21 days, the shear force of fillets treated with scallion and garlic extracts were approximately 30 % higher than those of control, whereas the treatments with other Allium extracts showed no inhibitory effect on textural deterioration. The results demonstrated that the treatment of grass carp fillets with extract of scallion and garlic has the potential to mitigate the endogenous cathepsininduced softening of ice-stored grass carp fillets.

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“…Among 6 Allium sp., scallion and garlic extracts increased the shear force of grass carp fillets by 30% and 20%, respectively, compared to the control (Xu, Ge, Jiang, Xia, & Jiang, ). Allium contains thiosulfinates, organosulfur compounds, which react with cysteine to remove thiol groups and, thus, inhibit cysteine proteases (Olech, Zaborska, & Kot, ). The trypsin inhibitor from navy beans ( Phaseolus vulgaris ), red kidney beans ( P. vulgaris L.), and adzuki beans ( Vigna angularis ) effectively prevented the degradation of tilapia muscle (2 g) in a concentration‐dependent manner (100 to 2000 μL).…”

Section: Application Of Pismentioning

confidence: 99%

Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review

Singh

Benjakul

2018

Comp Rev Food Sci Food Safe

148

101

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Texture is one of the food quality attributes affecting the consumer's acceptability and the market value. Fish and shellfish undergo weakening or softening of muscle, particularly during extended storage under inappropriate conditions. The phenomenon is governed by endogenous proteases, both digestive and muscle proteases. Proteases present in the gastrointestinal tract that leach out to muscle tissue can induce proteolysis of myofibrillar and collagenous proteins. Furthermore, the muscle proteins present in gels fabricated from fish or shellfish meat also encounter degradation during thermal processing. Endogenous heat-activated proteases strongly bind to muscle proteins and are activated during heating, thereby degrading myofibrillar proteins, which are abundant in muscle tissue. This deterioration of the proteins directly leads to a weakened gel with poor water-holding capacity. Both cysteine and serine proteases are responsible for the degradation of myofibrillar proteins in several aquatic animals. Effective pretreatment of fish and shellfish, as well as the use of food-grade protease inhibitors (PIs), have been implemented to inactivate endogenous muscle and digestive proteases. For this review, proteolysis of muscle proteins and its control by food-grade PIs are revisited. Improved and effective lowering of proteolysis should be gained, thereby maintaining the quality of fish and their products.

show abstract

Jack bean urease inhibition by crude juices of Allium and Brassica plants. Determination of thiosulfinates

Cited by 20 publications

References 25 publications

An overview on the potential of natural products as ureases inhibitors: A review

An overview on the potential of natural products as ureases inhibitors: A review

Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets

Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review

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