Cleavage of Se-ethylselenomethionine selenonium salt by a cabbage leaf enzyme fraction

Lewis, B. G.; Johnson, C. M.; Broyer, T. C.

doi:10.1016/0304-4165(71)90281-9

Cited by 31 publications

(15 citation statements)

References 4 publications

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“…An analogous system has been demonstrated for selenium. L e w i s et al 17 showed that a cabbage leaf enzyme system degraded selenium methyl selellomethionine selenonium salt to form dimethyl selenide and reported in a later publication is that cabbage leaves from plants grown on media containing selenite or selenate produced dimethyl selenide. Another possible source of dimethyl sulfide in cooked foods has been proposed by C as ey et al 5 who observed that heating methionine under suitable conditions in the presence of pectin increased the amount of dimethyl sulfide formed.…”

Section: Production O/dimethyl Sulfidementioning

confidence: 97%

Production of methanethiol and dimethyl sulfide by rumen micro-organisms

Salsbury

Merricks

1975

Plant Soil

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SUMMARYIncubation of rumen fluid for short periods (5 hours) with various sulfur compounds resulted in the accumulation of methanethiol and dimethyl sulfide in the headspace above the fermentation mixture. Suitable substrates included methionine, S-methyl cysteine and dimethylacetothetin among others. Rumen methanethiol appears to arise from direct dethiomethylation of thiomethyl compounds. Some, if not all, of the methionine dethiomethylase activity of rumen fluid requires pyridoxal phosphate as a cofactor. Such a requirement would eliminate the possibility that the dethiomethylation reaction was preceded by deamination as described for certain soil organisms.Benzyl viologen was found to inhibit the production of methane and methanethiol in the presence of methionine and S-methyl cysteine but to have no consistent effect on the production of dimethyl sulfide from these substrates. On the other hand, the dye stimulated the production of methanethiol and dimethyl sulfide from dimethylacetothetin. Carbon tetrachloride e~fectively prevented the formation of dimethyl sulfide but not methanethiol when the sulfur amino acids were used as substrates, but stimulated dimethyl sulfide and methanethiol formation from dimethylacetothetin. Methyl methionine sulfonium chloride gave little or no methanethiol or dimethyl sulfide when incubated with rumei1 fluid. Results are consistent with the concept that rumen methanethiol and dimethyl sulfide can arise from sulfur amino acids that are constituents of the normal ruminant diet.

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Section: Production O/dimethyl Sulfidementioning

confidence: 97%

Production of methanethiol and dimethyl sulfide by rumen micro-organisms

Salsbury

Merricks

1975

Plant Soil

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“…Studies of the stereospecificity of the former recently revealed an enzymic preference of 94% or more for one of the two methyl groups of SMM (the pro-(R)-methyl) (20). (b) An enzyme, methionine sulfonium lyase (SMM hydrolase, EC 3.3.1.2), found in cabbage leaf (24) and onion seedling (22) extracts, cleaves SMM to dimethylsulfide and homoserine: SMM + H20 -* (CH3)2S + homoserine + H+. (C) In spite of these studies, at present there appears to be no generally agreed upon physiological role for SMM.…”

Section: (B)mentioning

confidence: 99%

The S-Methylmethionine Cycle in Lemna paucicostata

Mudd¹,

Datko²

1990

Plant Physiol.

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The metabolism of S-methylmethionine has been studied in cultures of plants of Lemna paucicostata and of cells of carrot (Daucus carota) and soybean (Glycine max). In each system, radiolabeled S-methylmethionine was rapidly formed from labeled L-methionine, consistent with the action of S-adenosyl-L-methionine:methionine S-methyltransferase, an enzyme which was demonstrated during these studies in Lemna homogenates. In Lemna plants and carrot cells radiolabel disappeared rapidly from Smethylmethionine during chase incubations in nonradioactive media. The results of pulse-chase experiments with Lemna strongly suggest that administered radiolabeled S-methylmethionine is metabolized initially to soluble methionine, then to the variety of compounds formed from soluble methionine. An enzyme catalyzing the transfer of a methyl group from S-methylmethionine to homocysteine to form methionine was demonstrated in homogenates of Lemna. The net result of these reactions, together with the hydrolysis of S-adenosylhomocysteine to homocysteine and adenosine, is to convert S-adenosylmethionine to methionine and adenosine. A physiological advantage is postulated for this sequence in that it provides the plant with a means of sustaining the pool of soluble methionine even when overshoot occurs in the conversion of soluble methionine to S-adenosylmethionine. The facts that the pool of soluble methionine is normally very small relative to the flux into S-adenosylmethionine and that the demand for the latter compound may change very markedly under different growth conditions make it plausible that such overshoot may occur unless the rate of synthesis of S-adenosylmethionine is regulated with exquisite precision. The metabolic cost of this apparent safeguard is the consumption of ATP. This S-methylmethionine cycle may well function in plants other than Lemna, but further substantiating evidence is neeeded. [6,25,26,35]). After administration of radiolabeled Met to a variety of intact plant preparations, substantial amounts of radiolabel have usually been found in SMM (4,18,19,21,23,29,34,37

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“…In the present study, dimethyl sulfide was the highest in pH 7.4 samples followed by pH 6.4 and lowest in pH 4.6 and 3.3 samples, and it increased continually during storage (Figure ). Similarly, Lewis and others () reported a maximum activity at pH 7.8 for the enzyme responsible for dimethyl sulfide production. Dimethyl sulfide concentration is frequently higher than other volatile compounds in cabbage (MacLeod and Nussbaum ), and is the most abundant volatile of fresh cabbage in certain cultivars (MacLeod and MacLeod ).…”

Section: Resultsmentioning

confidence: 70%

“…An enzyme fraction from leaves of cabbage cleaves the S‐methylmethionine sulfonium salt to dimethyl sulfide and homoserine. The maximum enzyme activity is at pH 7.8 for this reaction (Lewis and others ). Dimethyl sulfide odor is described as ‘decayed cabbage’ (Ruth ), and boiled cabbage‐like (Morisaki and others ).…”

Section: Resultsmentioning

confidence: 80%

The Effect of pH and Temperature on Cabbage Volatiles During Storage

Akpolat

Barringer

2015

Journal of Food Science

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During storage of shredded cabbage, characteristic sulfurous volatile compounds are formed affecting cabbage aroma both negatively and positively. Selected ion flow tube-mass spectrometry (SIFT-MS) was used to measure the concentration of cabbage volatiles during storage. The volatile levels of cabbage samples were measured at pH 3.3 to 7.4 at 4 °C for 14 d, and pH 3.3 at 25 °C for 5 d in order to determine the effect of pH and temperature. Aroma intensity, best aroma, freshness, and off odor were evaluated in a sensory test of the samples at 4 °C. The desirable volatile allyl isothiocyanate was lower in high pH samples (pH 7.4 and 6.4), whereas higher concentrations were detected in low pH samples (pH 3.3 and 4.6). Lipoxygenase volatiles, which produce a fresh green and leafy aroma in cabbage, were generated in very low amounts at any pH value. High pH samples generated significantly higher concentrations of off odors such as dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, and methanethiol. Sensory tests showed that higher pH samples had significantly stronger off odor and lower desirable cabbage aroma than lower pH samples. Thus, sensory results matched the volatile results in that samples at higher pH levels formed the highest amount of undesirable volatiles and the least amount of desirable volatiles. Storage at 25 °C produced similar concentrations of allyl isothiocyanate, but significantly higher levels of off odors, than at 4 °C. Shredded cabbage products should be stored in low pH dressings to minimize formation of off odors and maximize formation of characteristic, desirable cabbage odor.

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Cleavage of Se-ethylselenomethionine selenonium salt by a cabbage leaf enzyme fraction

Cited by 31 publications

References 4 publications

Production of methanethiol and dimethyl sulfide by rumen micro-organisms

Production of methanethiol and dimethyl sulfide by rumen micro-organisms

The S-Methylmethionine Cycle in Lemna paucicostata

The Effect of pH and Temperature on Cabbage Volatiles During Storage

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