A Review of Dietary (Phyto)Nutrients for Glutathione Support

Minich, Deanna M.; Brown, Benjamin I.

doi:10.3390/nu11092073

Cited by 157 publications

(138 citation statements)

References 143 publications

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“…KEGG enrichment for the FLA trait in brain tissue contained 20 pathways comprising "wnt signaling pathway," "neuroactive ligand-receptor interaction," "glycine, serine and threonine metabolism" and several signaling pathways. Only one pathway, "glutathione metabolism," was enriched in liver tissue for the FLA trait, while glutathione is a tripeptide that plays a pivotal role in critical physiological processes affecting amino acid contents [31]. These network results will facilitate further research on the hub genes and pathways that are involved in the regulation of gene expression associated with the relevant traits.…”

Section: Discussionmentioning

confidence: 94%

Multi-omics data reveal genes that are relevant for muscular amino acids in the common carp

Zhu

Zhang

Peng

et al. 2020

Preprint

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Background Fish muscular amino acids are a series of essential nutrients that embrace essential amino acids, branched-chain amino acids and flavorous amino acids. Previous studies have found that amino acids have important physiological effects on fish growth and development, as they are involved in maintaining nitrogen balance and in the formation of enzymes and hormones. Amino acids, such as aspartic acid, glutamic acid, glycine and alanine, that can have a significant effect on fish umami taste are called flavorous amino acids. Nevertheless, the studies on the genetic mechanisms of amino acid metabolism in the common carp (Cyprinus carpio) are still limited. Results The purpose of this study was to examine the divergent patterns at the genomic, transcriptomic and epigenomic levels in fish with different amino acid contents. Genome-wide association analysis using 195 individuals of common carp was conducted, and 62 genes were identified to be associated with glycine, proline, and tyrosine content. RNA-Seq of samples with extreme contents of essential amino acids, branched-chain amino acids and flavorous amino acids was applied using brain, liver and muscle tissues, resulting in 1,643 differentially expressed genes. Whole-genome bisulfite sequencing identified 3,108 genes with differentially methylated promoters. Through the enrichment analysis of transcriptome and DNA methylation results, we screened out a series of enriched pathways associated with amino acid metabolism, including various categories of pathways spanning growth regulation, lipid metabolism, the citrate cycle and other signaling pathways. Integrated studies demonstrated prominent correlations between DGE and DMP for amino acid contents trait in brain and muscle tissues. Conclusion In summary, the multi-omics data revealed candidate genes and pathways correlated with amino acid metabolism. These results will promote the process of the genomic selection and breeding strategy in muscular amino acid contents of fish.

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Section: Discussionmentioning

confidence: 94%

Multi-omics data reveal genes that are relevant for muscular amino acids in the common carp

Zhu

Zhang

Peng

et al. 2020

Preprint

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“…The first step is controlled by negative feedback from its end product, GSH. When GSH is consumed and feedback inhibition is lost, the availability of cysteine as a precursor can become the limiting factor [67,69]. Glutathione synthesis.…”

Section: Glutathionementioning

confidence: 99%

“…This linkage is reversible upon reduction. Although intracellular GSH mainly exists as a monomer in reduced form (more than 98% of GSH), severe oxidative stress (OS) can overcome the ability of the cell to reduce GSSG to GSH leading to accumulation of GSSG [69]. Thus, the ratio of GSH and GSSG is considered to be a marker of OS [70].…”

Section: Glutathionementioning

confidence: 99%

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New Insights into the Role of Glutathione in the Mechanism of Fever

Wrotek

Sobocińska

Kozłowski

et al. 2020

IJMS

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Glutathione is one of the most important and potent antioxidants. The development of pharmacological compounds that can either increase or decrease glutathione concentrations has allowed investigation into the role of glutathione in various biological processes, including immune responses. Recent findings have shown that glutathione not only affects certain factors involved in immunological processes but also modifies complex immune reactions such as fever. Until recently, it was not known why some patients do not develop fever during infection. Data suggest that fever induction is associated with oxidative stress; therefore, antioxidants such as glutathione can reduce pyrexia. Surprisingly, new studies have shown that low glutathione levels can also inhibit fever. In this review, we focus on recent advances in this area, with an emphasis on the role of glutathione in immune responses accompanied by fever. We describe evidence showing that disturbed glutathione homeostasis may be responsible for the lack of fever during infections. We also discuss the biological significance of the antipyretic effects produced by pharmacological glutathione modulators.

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“…Brassica is a nutritional source rich in glutathione. The recommended dosage from Brassica vegetables was 250 g glutathione /day (Minich and Brown 2019).Consumption of vegetables, in particular Brassica vegetables, was positively associated with glutathione S transferase (GST) enzyme activity. Also, Kapusta-Duch et al (2012) mentioned that fresh vegetables contain enzymes that have an antioxidant effect like superoxide dismutase, catalase, and glutathione peroxidase.…”

Section: Glutathione Contentof Turnip Roots Powder and Its Productsmentioning

confidence: 99%

The Influence of Adding Turnip Roots (Brassica rapa var. rapa L.) Powder on The Antioxidant Activity and Acrylamide Content in some Fried Foods

Marwa

Abd-Elnoor

El-Razek

2019

Alexandria Science Exchange Journal

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The current study was designed to add turnip roots powder to some fried foods, including chicken nuggets and Falafel, in order to reduce their acrylamide content and increase their nutritional value, glutathione content and antioxidant activity. Falafel prepared by adding three different percentages from turnip roots powder (5, 10, 15%). Also, turnip roots powder was added to both chicken meat and rusk powder at 5, 10, 15% in the preparation of chicken nuggets. The results showed that the best acceptable percentage for chicken nuggets was 10% while, Falafel was 5%. The results indicated that the turnip roots powder contains moisture , ash, protein, crude fat, crude fiber, N-free extract and calories as follows (6.48±0.45%, 0.23±0.02 %, 5.47±0.72 %, 0.56±0.23%, 7.50±0.73%, 86.24±0.01 and 371.88±008 DW, respectively). It has also been shown that chicken nuggets and Falafel prepared with turnip roots contained low fat and calories compared to the control, however they are rich in fiber and ash content. The glutathione content of turnip roots powder was 7.50± 0.10 mg/kg . A high level of glutathione was observed in Falafel and chicken nuggets after adding the turnip roots powder. The products prepared from turnip roots showed also higher radical scavenging activity than the other products. In addition, The highest percentages of flavonoids, total phenols, glutathione and antioxidants activity were detected in chicken nuggets and Falafel prepared from turnip roots. In contrast, the content of acrylamide decreased in chicken nuggets and Falafel prepared from turnip roots while increased in the control groups. There was a closed relationship between the antioxidant content and the formation of acrylamide. In conclusion, The efficiency of turnip roots was clearly proved through the data obtained from the in vitro samples, therefore (chicken nuggets and Falafel) that contained turnip roots powder are considered a good source of many bioactive compounds and antioxidants compared to chicken nuggets and Falafel prepared by traditional ingredients.

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A Review of Dietary (Phyto)Nutrients for Glutathione Support

Cited by 157 publications

References 143 publications

Multi-omics data reveal genes that are relevant for muscular amino acids in the common carp

Multi-omics data reveal genes that are relevant for muscular amino acids in the common carp

New Insights into the Role of Glutathione in the Mechanism of Fever

The Influence of Adding Turnip Roots (Brassica rapa var. rapa L.) Powder on The Antioxidant Activity and Acrylamide Content in some Fried Foods

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