Sulfur content in foods and beverages and its role in human and animal metabolism: A scoping review of recent studies

Đorđević, Đani; Capikova, Jana; Dordevic, Simona; Tremlová, Bohuslava; Gajdács, Márió; Kushkevych, Ivan

doi:10.1016/j.heliyon.2023.e15452

Cited by 13 publications

(2 citation statements)

References 140 publications

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“…It can penetrate tissues, including those of the liver, kidneys, heart, and brain ( 38 ). The studies indicate that SAC may be degraded by cysteine dioxygenase and glutamyl transpeptidase, leading to the formation of cysteine and other metabolites that may contribute to its biological activities ( 39 , 40 ).…”

Section: Bioactive Constituents and Functional Ingredients In Garlicmentioning

confidence: 99%

The nutritional value, bioactive availability and functional properties of garlic and its related products during processing

Udomwong¹,

Kontogiorgos²,

Pankasemsuk³

et al. 2023

Front. Nutr.

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Garlic, a common culinary spice, is cultivated and used around the globe. Consumption of garlic and its supplements reduces the risk of diabetes and cardiovascular disease and boosts the immune system with antibacterial, antifungal, anti-aging, and anti-cancer properties. Diallyl sulfide, diallyl disulfide, triallyl trisulfide, phenolics, flavonoids, and others are the most commercially recognized active ingredients in garlic and its products. In recent years, global demand for medicinal or functional garlic has surged, introducing several products such as garlic oil, aged garlic, black garlic, and inulin into the market. Garlic processing has been demonstrated to directly impact the availability of bioactive ingredients and the functionality of products. Depending on the anticipated functional qualities, it is also recommended that one or a combination of processing techniques be deemed desirable over the others. This work describes the steps involved in processing fresh garlic into products and their physicochemical alterations during processing. Their nutritional, phytochemical, and functional properties are also reviewed. Considering the high demand for functional food, this review has been compiled to provide guidance for food producers on the industrial utilization and suitability of garlic for new product development.

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Section: Bioactive Constituents and Functional Ingredients In Garlicmentioning

confidence: 99%

The nutritional value, bioactive availability and functional properties of garlic and its related products during processing

Udomwong¹,

Kontogiorgos²,

Pankasemsuk³

et al. 2023

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…ALL is a crucial enzyme for the biosynthesis of organic sulfur allelochemicals. Allicin exhibits potent antibacterial and antifungal activities, neuroprotective effects against stroke and hypertension, anti‐atherosclerotic properties, thrombosis prevention, and hepatoprotective, immunomodulatory, and anticancer activities (Ariga & Seki, 2006; Mitra et al, 2022; Dordevic et al, 2023). To enhance allicin production and facilitate allicin extraction and purification, extensive research has been conducted on ALL genes, primarily for medical treatment and healthcare.…”

Section: Introductionmentioning

confidence: 99%

Tillering onion AcPAL and AcALL genes regulate trans‐cinnamic acid and allicin accumulation to improve cucumber environmental adaptability and growth

Fu,

Pan,

Gao

et al. 2024

Physiologia Plantarum

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Putative allelochemicals released by tillering onion promote cucumber growth in intercropping systems. However, the underlying molecular mechanisms remain unclear. This study focused on PHENYLALANINE AMMONIA‐LYASE (PAL) and ALLIINASE (ALL), which play crucial roles in phenylpropanoid biosynthesis and organic sulfur metabolism, respectively. The expression levels of AcPAL and AcALL, their enzyme activities, and trans‐cinnamic acid (t‐CA) and allicin content were analyzed in the donor tillering onions. Exogenous application of t‐CA and allicin was conducted on target cucumbers to investigate seedling growth, and differentially expressed genes (DEGs) were screened using transcriptome analysis to determine the response metabolic pathways. The results showed that intercropping with cucumber up‐regulated the expression of AcPAL and AcALL and increased the enzymatic activities of AcPAL and AcALL, resulting in increased accumulation of t‐CA and allicin in the tillering onion and rhizosphere soil, particularly in the roots of accession L‐hh, with strong allelopathic potential, compared to monocropping. Application of t‐CA at 25 μg mL−1 and allicin at 50 μg mL−1 significantly enhanced root fresh weight, shoot length, and shoot fresh weight in cucumber seedlings, whereas transcriptome analysis revealed that the DEGs were significantly enriched in plant hormone signal transduction, phenylpropanoid biosynthesis, MAPK signaling pathway, phenylalanine pathway, and starch and sucrose metabolism. In conclusion, AcPAL and AcALL of tillering onions participate in the accumulation of t‐CA and allicin, inducing the expression of genes involved in phenylpropanoid biosynthesis and MAPK signaling pathways to enhance environmental adaptability as well as auxin‐related genes to promote cucumber seedling growth.

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The Complex Interplay of Sulfur and Arsenic Bioenergetic Metabolisms in the Arsenic Geochemical Cycle

D’Ermo,

Guiral,

Schoepp-Cothenet

2024

Geomicrobiology: Natural and Anthropogenic Settings

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Geochemical cycles of arsenic and sulfur are largely impacted by the activity of prokaryotes as microorganisms use these two elements for assimilatory and dissimilatory purposes.Knowledge of the enzymatic systems responsible for these processes is thus essential for understanding the geochemical cycles of both elements. But arsenic and sulfur commonly coexist in the environment, leading to the formation of thiolated arsenic species with one to four arsenic-bonded oxygen atoms substituted by sulfur. Considering these chemical species and the biological processes at the heart of their formation and transformations is therefore crucial for comprehending the complexity of the global geochemical cycles of arsenic and sulfur. This chapter offers a comprehensive overview of the well-known prokaryotic arsenic and sulfur enzyme systems responsible for use of these two elements in bioenergetics, as well as the ever growing-group of prokaryotic enzymes revealed to be able to convert thioarsenic species or to convert both arsenic and sulfur.

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Sulfur content in foods and beverages and its role in human and animal metabolism: A scoping review of recent studies

Cited by 13 publications

References 140 publications

The nutritional value, bioactive availability and functional properties of garlic and its related products during processing

The nutritional value, bioactive availability and functional properties of garlic and its related products during processing

Tillering onion AcPAL and AcALL genes regulate trans‐cinnamic acid and allicin accumulation to improve cucumber environmental adaptability and growth

The Complex Interplay of Sulfur and Arsenic Bioenergetic Metabolisms in the Arsenic Geochemical Cycle

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