The chemistry behind redox regulation with a focus on sulphur redox systems

Jacob, Claus; Ali, Anwar

doi:10.1111/j.1399-3054.2008.01080.x

Cited by 69 publications

(40 citation statements)

References 49 publications

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“…This binding restricts the enzymes activity causing reduction in the cellular levels of important thiol groups, leading to the formation of oxygen and other free-radicals (Jacob & Anwar 2008;Wilson et al 2013), which reduces the viability of bacterial cells. The antibacterial properties of isothiocyanates were reviewed by Dufour et al (2015).…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Glucosinolates profile, volatile constituents, antimicrobial, and cytotoxic activities of Lobularia libyca

Al-Gendy

Nematallah

Zaghloul

et al. 2016

Pharmaceutical Biology

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Context: Brassicaceae plants are associated with protection against cancers due to their glucosinolate contents. Objectives: We investigate fresh leaves, roots and ripe seeds of Lobularia libyca (Viv.) C.F.W. Meissn. (Brassicaceae) to identify their glucosinolate constituents, antimicrobial and cytotoxic activities Materials and methods: The glucosinolates were identified using GC-MS analysis of their hydrolysis products and LC-MS analysis in the case of seeds. Disc diffusion (1 mg/disc) and minimum inhibitory concentration (0-160 lg/mL) methods were used to evaluate the antimicrobial activity of seed hydrolysate. In vitro cytotoxicity against colorectal HCT-116, hepatic HUH-7, breast MCF-7 and lung A-549 cells was evaluated for seed hydrolysate (0.01-100 lg/mL) using the sulforhodamine B assay and doxorubicin as a standard Results: Three glucosinolates were identified for the first time in this plant and genus Lobularia. Glucoiberverin was the major compound accumulated in the seeds and leaves, while glucoiberin and glucoerucin were detected only in the seeds. No glucosinolates were detected in roots under the same experimental conditions. Other volatile constituents, e.g., terpenes and fatty acids were only identified in the seeds. The seed hydrolysate showed significant antimicrobial activities against Candida albicans and Pseudomonas aeruoginosa (MIC ¼ 64 and 82 lg/mL, respectively). The seed hydrolysate exhibited a marked selective cytotoxicity in vitro against colorectal, hepatic and breast cancer cell lines. The IC 50 values were 0.31, 2.25 and 37 lg/mL, respectively. Discussion and conclusion: The results indicated the antimicrobial activity of L. libyca and the selective effect of the seed hydrolysate as a cytotoxic drug that is potentially more active than doxorubicin against HCT-116. ARTICLE HISTORY

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Section: Antimicrobial Activitymentioning

confidence: 99%

Glucosinolates profile, volatile constituents, antimicrobial, and cytotoxic activities of Lobularia libyca

Al-Gendy

Nematallah

Zaghloul

et al. 2016

Pharmaceutical Biology

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“…ITCs can bind to sulfhydryl groups on active sites of important enzymes involved in the microbial growth and survival. Consequently, reductions in the cellular levels of important thiol groups lead to the formation of oxygen and other free-radicals (Aires et al 2009a;Jacob and Anwar 2008;Kolm et al 1995).…”

Section: Introductionmentioning

confidence: 99%

Antibacterial activity and mode of action of selected glucosinolate hydrolysis products against bacterial pathogens

et al. 2014

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Plants contain numerous components that are important sources of new bioactive molecules with antimicrobial properties. Isothiocyanates (ITCs) are plant secondary metabolites found in cruciferous vegetables that are arising as promising antimicrobial agents in food industry. The aim of this study was to assess the antibacterial activity of two isothiocyanates (ITCs), allylisothiocyanate (AITC) and 2-phenylethylisothiocyanate (PEITC) against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Listeria monocytogenes. The antibacterial mode of action was also characterized by the assessment of different physiological indices: membrane integrity, intracellular potassium release, physicochemical surface properties and surface charge. The minimum inhibitory concentration (MIC) of AITC and PEITC was 100 μg/mL for all bacteria. The minimum bactericidal concentration (MBC) of the ITCs was at least 10 times higher than the MIC. Both AITC and PEITC changed the membrane properties of the bacteria decreasing their surface charge and compromising the integrity of the cytoplasmatic membrane with consequent potassium leakage and propidium iodide uptake. The surface hydrophobicity was also non-specifically altered (E. coli and L. monocytogenes become less hydrophilic; P. aeruginosa and S. aureus become more hydrophilic). This study shows that AITC and PEITC have strong antimicrobial potential against the bacteria tested, through the disruption of the bacterial cell membranes. Moreover, phytochemicals are highlighted as a valuable sustainable source of new bioactive products.

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“…Microbial biotransformations of sulfur compounds that occur during food preservation or spoilage, and even within the mouth, have also attracted substantial attention. [9][10][11][12][13] A much more limited number of sulfur flavours are of plant origin, generated as the products of enzyme reactions within fresh vegetables. This chapter focuses on the biosynthesis of these natural compounds.…”

Section: Sulfur Compounds As Flavour Volatilesmentioning

confidence: 99%

“…Oxidations to form ACSO (11) and PeCSO (12) must be stereoselective to account for the structure of the products, but there is evidence of a general ability of onion leaf tissue to oxidize exogenous S-alk(en)yl cysteines to the corresponding sulfoxide. 23,33 The detailed nature of these enzymes remains to be discovered.…”

Section: The Biosynthesis Of Allium Flavour Precursors Via Cysteine Smentioning

confidence: 99%

“…Several strongly suggest that onion alliinase preferentially hydrolyses PeCSO (12). 48,56 The substrate specificity of garlic alliinase has been measured and is highest towards the (R c S s ) diastereoisomer of ACSO (11), lower towards the (R c R s ) diastereoisomer and PeCSO (12) and none at all if the cysteine has the D-(S) configuration. 57 Evidence for a small family of closely related alliinase genes, at least within garlic, supports the idea of differing substrate specificities among alliinases.…”

Section: The Enzyme Alliinasementioning

confidence: 99%

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The Biosynthesis of Volatile Sulfur Flavour Compounds

Jones¹

2010

The Chemistry and Biology of Volatiles

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Many natural biological flavours are products of secondary metabolism and pose a particular challenge in understanding both their biosynthetic pathways and roles within their native organism. The concepts of primary and secondary metabolism were adopted at the end of the nineteenth century to distinguish the pathways for the biosynthesis of the essential metabolites required in all cells (e.g. amino acids, lipids, carbohydrates, nucleotides), whether plant, animal or microbial, from the metabolites that were frequently species-specific and initially considered dispensable (e.g. isoprenoids, phenolics, steroids). These definitions have inevitably become looser as knowledge of metabolism and genetics has advanced and demonstrate both complexity and conservation in biosynthetic pathways for secondary metabolites. The biosynthesis of secondary metabolites is now seen as the result of a highly organized and controlled process, frequently requiring large numbers of enzymes and complex genetic regulation. Furthermore, many secondary metabolites are now known to be essential for survival. 1 The early appreciation that secondary metabolites are usually restricted to a particular species has remained true. In contrast to the substantial uniformity of primary metabolism, secondary metabolism is frequently species-and indeed cell type-specific and understanding their biosynthesis requires research within the specific producer organisms. The model organism approach, which proved so powerful in advancing biological knowledge during the late twentieth century, therefore has limited value because the

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The chemistry behind redox regulation with a focus on sulphur redox systems

Cited by 69 publications

References 49 publications

Glucosinolates profile, volatile constituents, antimicrobial, and cytotoxic activities of Lobularia libyca

Glucosinolates profile, volatile constituents, antimicrobial, and cytotoxic activities of Lobularia libyca

Antibacterial activity and mode of action of selected glucosinolate hydrolysis products against bacterial pathogens

The Biosynthesis of Volatile Sulfur Flavour Compounds

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