γ-Glutamyl peptides in the biosynthesis of S-alk(en)yl-l-cysteine sulphoxides (flavour precursors) in Allium

Lancaster, Jane E.; Shaw, Martin

doi:10.1016/0031-9422(89)80031-7

Cited by 165 publications

(128 citation statements)

References 14 publications

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“…At this stage, total concentrations of all three cysteine sulfoxides in the leaves (Figure 2) and pseudostems ( Figure 3) were typically 2-4 times higher compared to those present in the bulbs (Figure 4) and roots ( Figure 5). These findings support the general assumption that the green parts of garlic are the most important sites of cysteine sulfoxide biosynthesis, although some biogenesis may also occur in the bulbs (Lancaster & Shaw 1989;Lawson 1996;Hughes et al 2005;Velíšek & Cejpek 2009). A dramatic decline in the cysteine sulfoxide contents was observed both in the leaves and pseudostems at the beginning of April (between samples No.…”

Section: Resultssupporting

confidence: 84%

Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes

Horníčková¹,

Kubec²,

Velı́šek³

et al. 2011

Czech J. Food Sci.

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Horníčková J., Kubec R., Velíšek J., CejpekK., Ovesná J., Stavělíková H. (2011): Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes. Czech J. Food Sci., 29: 373-381.The contents of three S-alk(en)ylcysteine sulfoxides (alliin, methiin, and isoalliin) were determined in the leaves, pseudostems, and bulbs of six garlic genotypes (two flowering plant morphotypes, two semi bolters, and two scape absent morphotypes) cultivated for five consecutive years at the same location. The average levels of alliin, methiin, and isoalliin were found to be as follows: 1.92, 0.44, and 0.07 mg/g fw in the leaves, 1.57, 0.27, and 0.08 mg/g fw in the pseudostems, and 1.71, 0.20 and 0.13 mg/g fw in the bulbs, respectively. No statistically significant year-to-year differences were observed between the samples. Furthermore, the total contents and relative proportions of S-alk(en)ylcysteine sulfoxides in various parts of the plants (leaves, pseudostems, bulbs and roots) were evaluated in detail during the whole vegetation period. It was observed that the total content of these amino acids gradually decreased in all parts except for the bulbs. In the bulbs, the total content initially decreased after planting but significantly increased in June and culminated before harvest. Analogous trends were also observed for alliin and methiin concentrations. On the other hand, isoalliin levels steadily decreased during the whole vegetation period in all parts of the plants.

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Section: Resultssupporting

confidence: 84%

Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes

Horníčková¹,

Kubec²,

Velı́šek³

et al. 2011

Czech J. Food Sci.

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“…In some cases, plant γ-glutamyl peptides play a role in the transport of amino acids across the membranes, protect plant cells (phytochelatins) against phytotoxic heavy metals, or they may function as storage compounds of nitrogen and sulfur (in Allium and Brassica species), and may also represent a significant pool of bioactive organoselenium compounds (LANCASTER & SHAW 1989, 1991SHAW et al 2005).…”

Section: Other γ-Glutamyl Peptidesmentioning

confidence: 99%

Biosynthesis of food constituents: Peptides - a review

Velidek¹,

Kubec²,

Cejpek³

2006

Czech J. Food Sci.

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Peptides display a wide variety of biological functions and many of them have remarkable physiological properties. Some are widely distributed in nature and found in many different organisms, whereas others are only of a restricted occurrence. For example, peptides function as neurotransmitters and hormones and thus control many physiological processes. Furthermore, the toxic principles of some plants and mushrooms, insect, snake, and spider venoms are usually peptides.Peptides are biosynthesised by ribosomal and nonribosomal (multi-functional enzyme) processes from a wide range of amino acids. Ribosomal peptide biosynthesis leads to enzymes, peptide hormones, and many other physiologically active peptides. Nonribosomal peptide biosynthesis is responsible for the formation of glutathione, histidine-containing dipeptides of skeletal muscles, peptide toxins, and peptide antibiotics. The mechanisms of these processes are, however, beyond the scope of this review.Many structures biosynthesised by ribosomal processes are additionally modified. Glycopeptides are produced by adding sugar residues via O-glycoside linkages to the hydroxyls of serine and threonine residues or via N-glycoside linkages to the amino group of asparagine. Phosphopeptides and phosphoproteins have the hydroxyl group of serine or threonine esterified with phosphoric acid. Many peptides contain a pyroglutamic (glutiminic) acid residue at the N-terminus, which is a consequence of glutamic acid intramolecular cyclisation between the γ-carboxyl and the α-amino group. The C-terminal carboxylic acids may also frequently be converted to an amide.Nonribosomal processes synthesise many natural peptides occurring in foods. These peptides are formed by a sequence of enzyme-controlled reactions. During these processes, each amino acid (often not encoded by DNA) is added (after activation by conversion into AMP esters) as a result of the specificity of the enzyme involved. This review article gives a brief survey of principal pathways that lead to the biosynthesis of most important peptides occurring in foods. Glutathione, selected plant γ-glutamyl peptides, and animal histidine dipeptides are included in this review. Biosynthesis of Food

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“…II est done clair que les precurseurs nouvellement formes a partir de Ia MCS et de Ia PCS ont rejoint le stock des precurseurs deja presents dans les cellules. II est toutefois tres difficile, uniquement sur Ia base de ces resultats de dire si Ia MCS et Ia PCS ont ete oxydees par Ia meme enzyme que celle qui oxyde Ia y-glutamy!MCS et Ia y-glutamy!PCS (Lancaster et Shaw, 1989) oxydase avant leur stockage dans le cytoplasme (Lancaster et Collin, 1981 …”

Section: Ker-\\'ordsunclassified

“…( 1981) (Granroth. 1970 ;Whitaker, 1976 ;Lancaster et Shaw, 1989). Le sulfate est le premier element mineral qui apporte le soufre dans Ia nutrition minerale des cellules.…”

Section: Introductionunclassified