Cleavage of Alkyl Cysteine Sulphoxides by an Enzyme in Onion (Allium cepa).

Kupiecki, Floyd P.; Virtanen, Artturi I.; Heath, Robert G.; Varde, E.; Westin, Gertrud

doi:10.3891/acta.chem.scand.14-1913

Cited by 40 publications

(9 citation statements)

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“…It is becoming increasingly clear from recent investigations that much of the flavor and odor of onions arises as the result of conversion of S-substituted cysteine sulfoxide derivatives Virtanen and Matikkala, 1959a) to unstable alkyl sulfenic acid intermediates by an alliinase-type enzyme present in onions (Schwimmer et al, 1960 ;Kupiecki and Virtanen, 1960). It has been suggested that this unstable intermediate can then be converted to the more stable sulfur-containing products reported to be present in the volatile fraction of comminuted onions .…”

Section: Discussionmentioning

confidence: 99%

Relation Between Olfactory Threshold Concentration and Pyruvic Acid Content of Onion Juice

Schwimmer

Guadagni

1962

Journal of Food Science

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A highly significant correlation (r = -0.97) exists between the amount of enzymatically developed pyruvie acid present in the juice of comminuted onion and the olfactory threshold concentration of the juice. The eorrelation indicates that determination of pyruvic acid in freshly prepared onion juice constitutes a fairly reliable, simple, and convenient method of estimating at least one aspeet of onion flavor.

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Section: Discussionmentioning

confidence: 99%

Relation Between Olfactory Threshold Concentration and Pyruvic Acid Content of Onion Juice

Schwimmer

Guadagni

1962

Journal of Food Science

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“…Many attempts have been made on purification and characterization of alliin lyase (fiG 4.4.1.4) from the Allium species garlic (1, 2, 3, 4, 5) and onion (6,7), and from other sources like the Leguminosae Acacia farnesiana (8), some Brassica species (9), and the bacterium Pseudomonas cruciviae (10). Mazelis and Crews (2) were among the first who reported on spectral data of isolated alliinase protein from garlic and suggested the absorbance maximum of this enzyme at 415 nm to be correlated to its pyridoxal phosphate part, since a maximum in absorbance at 415nm is considered to be characteristic for many pyridoxal phosphate-dependent enzymes (11).…”

Section: Plant Materialsmentioning

confidence: 99%

Alliin Lyase from Garlic,Allium sativum:Investigations on Enzyme/Substrate, Enzyme/Inhibitor Interactions, and on a New Coenzyme

Jansen¹,

Müller²,

Knobloch³

1989

Planta Med

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A purified alliin lyase (EC 4.4.1.4) from garlic ( ALLIUM SATIVUM L.) has been characterized by kinetic and spectral data under the addition of different substrates, inhibitors, and reducing agents. Hydroxylamine sulfate (50 microM) inhibited the alliinase activity by nearly 90%. Rotenone revealed a similar effect at a concentration of 10 nano-molar. Examination of L-cysteine, and a series of related compounds, on a competitive inhibitory effect on the alliinase-catalyzed alliin cleavage resulted in a list of essential functional groups for substances with this property. Spectral studies on the purified, yellow appearing alliinase enzyme confirmed the existance of an unknown flavinecoenzyme.

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“…The tear-inducing lachrymatory factor, LF, from freshly-chopped onion (Allium cepa) is a classical example of a herbivore-induced plant volatile (HIPV) [24]. The LF from onion was isolated and identified in 1960 as thiopropanal S-oxide (propanthial-S-oxide), a volatile sulfine [25]. In contrast to garlic's allicin, the LF of onion exhibits a very weak antimicrobial activity.…”

Section: Lachrymatory Factor (Lf) From Onionmentioning

confidence: 99%

Sulfur and Sulfur Compounds in Plant Defence

Nwachukwu

Slusarenko

Gruhlke

2012

Natural Product Communications

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The multiplicity of chemical structures of sulfur containing compounds, influenced in part by the element's several oxidation states, directly results in diverse modes of action for sulfur-containing natural products synthesized as secondary metabolites in plants. Sulfur-containing natural products constitute a formidable wall of defence against a wide range of pathogens and pests. Steady progress in the development of new technologies have advanced research in this area, helping to uncover the role of such important plant defence molecules like endogenously-released elemental sulphur, but also deepening current understanding of other better-studied compounds like the glucosinolates. As studies continue in this area, it is becoming increasingly evident that sulfur and sulfur compounds play far more important roles in plant defence than perhaps previously suspected.

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Cleavage of Alkyl Cysteine Sulphoxides by an Enzyme in Onion (Allium cepa).

Cited by 40 publications

References 0 publications

Relation Between Olfactory Threshold Concentration and Pyruvic Acid Content of Onion Juice

Relation Between Olfactory Threshold Concentration and Pyruvic Acid Content of Onion Juice

Alliin Lyase from Garlic,Allium sativum:Investigations on Enzyme/Substrate, Enzyme/Inhibitor Interactions, and on a New Coenzyme

Sulfur and Sulfur Compounds in Plant Defence

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