S‐Methyl‐L‐Cysteine Sulf oxide as the Precursor of Methyl Methanethiolsulfinate, the Principal Antibacterial Compound in Cabbage

Abstract

S-Methyl-L-cysteine sulfoxide (SMCSO) was present in several cultivars of cabbage (Brussicn oleracea) at 690-1,120 ppm. SMCSO was not inhibitory to Leuconostoc mesenreroides, but its hydrolysis product, methyl methanethiolsulfinate (MMTSO), was inhibitory. MMTSO was formed in fresh cabbage juice (CJ) and in a model system containing SMCSO and fresh cabbage (pH 4.0) precipitate, perhaps by cysteine sulfoxide lyase. Growth inhibition by 1 mM MMTSO was reversed by 5 mM dithiothreitol, cysteine, or reduced glutathione, but not by oxidized glutathione or thiamine.

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

“…capitata) were among the earliest cultivated foods and remedies used in folk medicine. Their chara cteristic flavour and antibacterial, antifungal and antioxidant properties originate in alk(en)yl thiosulfinates (TS) formed from precursors, alk(en)yl-L-cysteine sulfoxides (alk(en)yl-CSO) in the enzymatic reactions following tissue destruction (Arnault, Mondy, Diwo, & Auger, 2004;Block et al, 1996;Jones et al, 2004;Kyung & Fleming, 1994):…”

A comparative study on the polyphenolic content, antibacterial activity and antioxidant capacity of different solvent extracts of Brassica oleracea vegetables

“…Ethanol, methanol and acetone and their aqueous mixtures are commonly used for the extraction purposes. Zhou & Yu (2006) (Kyung & Fleming, 1994;Hu et al, 2004;Ayaz et al, 2008) and antioxidant substance (Zhou & Yu, 2006;Andarwulan et al, 2010;Isabelle et al, 2010).…”

Evaluation of Antiulcerogenic Activity of Methanol Extracts of Brassica Oleracea Var. Capitata Rubra on Albino Rat Gastric Ulceration

“…The highest stability and strongest antioxidant properties in red cabbage extract were assigned to anthocyanins [4]. Numerous studies have highlighted the potential importance of brassica vegetables as a source of antibacterial [5][6][7] and antioxidant substance [8][9][10]. Due to its antioxidant, anti-inflammatory and antibacterial properties, cabbage has widespread use in traditional medicine, in alleviation of symptoms associated with gastrointestinal diseases (gastritis, peptic and duodenal ulcers, and irritable bowel syndrome) as well as in the treatment of minor cuts and wounds and mastitis [11].…”