Formation of dimethyl sulphide from <i>S</i>‐methylmethionine in onion seedlings (<i>Allium cepa</i>)

Hattula, Tapani; Granroth, Bengt

doi:10.1002/jsfa.2740251212

Cited by 28 publications

(14 citation statements)

References 24 publications

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“…Our determination of DMPT was based on this presumed specificity. In contrast to DMPT, S-methylmethionine, another sulfonium compound which has been reported as the precursor of DMS in higher plants, releases DMS with aqueous alkali only at high temperatures (Hattula and Granroth 1974).…”

Section: Methodsmentioning

confidence: 99%

Biosynthesis of dimethylsulfide and dimethylpropiothetin by Hymenomonas carterae in relation to sulfur source and salinity variations

Vairavamurthy

Andreae

Iverson

1985

Limnology & Oceanography

327

193

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The marine coccolithophorid phytoplankton species Hymenomonas carterae (class Prymnesiophyceae) produces both dimethylpropiothetin (DMPT) and dimethylsulfide (DMS) in axenic cultures. The rate of DMS production is closely regulated by the cell; it remains independent of environmental sulfate concentration down to levels of 2.5% of the seawater value. Below this sulfate level, DMS production decreases with decreasing sulfate concentration, but significant amounts of DMS are released even under conditions of sulfate-limited growth. Hymenomonas carterae can grow on sulfite, thiosulfate, and cysteine as sulfur sources, but not on methionine. The rate of DMS output is similar for the different sulfur sources.Both the intracellular concentration of DMPT and the rate of output of DMS by H. carterae increase with increasing salinity of the medium. This increase is observed when either salt or sucrose is used to control the osmolarity of the growth medium. Variations in DMPT levels and DMS output were observed within hours after transferring cells to a medium of different osmotic pressure. The intracellular DMPT concentration is of the order of 0.3 mole per liter and contributes significantly to the osmotic pressure in the cell. These results suggest that DMPT plays an important role in osmoregulation by H. carterae.

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Section: Methodsmentioning

confidence: 99%

Biosynthesis of dimethylsulfide and dimethylpropiothetin by Hymenomonas carterae in relation to sulfur source and salinity variations

Vairavamurthy

Andreae

Iverson

1985

Limnology & Oceanography

327

193

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“…They found that dimethyl sulfide production was highly correlated with S-methylmethionine sulfonium, but the role of methionine as a dimethyl sulfide precursor was not as certain. However, S-methylmethionine is easily formed from methionine in many plants (Hattula and Granroth 1974), so methionine may have at least an indirect role in the formation of dimethyl sulfide. Methionine also has a role in the formation of methanethiol, dimethyl disulfide, and dimethyl trisulfide.…”

Section: Possible Precursorsmentioning

confidence: 99%

Changes in Volatile Sulfur Compounds in Strawberry Puree during Heating

Schulbach

Rouseff

Sims³

2004

Journal of Food Science

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Solid-phase microextraction coupled with gas chromatography/pulsed flame photometric detection was used to monitor methane thiol, hydrogen sulfide, sulfur dioxide, dimethyl sulfide, carbon disulfide, methyl thioacetate, dimethyl sulfide, methyl thiobutyrate, and dimethyl trisulfide after heating strawberry puree at 95 °C for 0, 0.5, 1.0, 1.5, 2.5, 4, and 10 min. After heating 10 min, dimethyl trisulfide increased from 0.11 to 0.41 ng/mL, and dimethyl disulfide decreased from 1.3 to 0.3 ng/mL. Concentrations of methyl thiobutyrate and methyl thioacetate were approximately 6 and 60 ng/mL, respectively, and essentially unaffected by heating. Dimethyl sulfide (cabbage aroma) was not detected in fresh puree but increased exponentially during heating, reaching a value of 500 ng/mL (100ϫ ϫ ϫ ϫ ϫ its odor threshold) at 10 min. Dimethyl sulfide was the major sulfur aroma impact compound in heated strawberry puree and a major contributor to the flavor change associated with heated strawberry puree.

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“…Furthermore, dimethyl sulfide is released in significant amounts with other compounds as a volatile compound of paprika (Capsicum annuum) (Cremer and Eichner, 2000). It is also found in onion and garlic but it not important for the taste formation of these foods (Hattula and Granroth, 1974). Dimethyl sulfide is the most abundant sulfur compound in beer, superior to the taste threshold of 30-45 µL.…”

Section: Analysis Of Chemical Compounds By Dynamic Headspacementioning

confidence: 99%

Chemical composition of garlic wood (Gallesia integrifolia) (Phytolaccaceae) volatile compounds and their activity on cattle tick

Raimundo¹,

Bortolucci²,

Silva³

et al. 2017

Aust J Crop Sci

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The objective of this study was to evaluate the acaricidal and larvicidal activities of essential oil (EO) from fruits, leaves and flowers of garlic wood on cattle tick [Rhipichephalus (Boophilus) microplus]. The fruits were harvested from May to June (2015) and the leaves and flowers in December (2015). The EO was obtained by hydrodistillation (2h) and identified by GC/MS. Bioassays consisted of Adult Immersion Test and Larval Immersion Test. The results made the following major compounds evident: 2,3,5-trithiahexane (35.29%) in fruits, dimethyl sulfide (42.42%) in leaves and methanethiol (44.91%) in flowers. The EOs from fruits, leaves and flowers showed high activity on the tick larval cycle, presenting LD 99.9 of (0.23 ± 0.01 mg/mL), (2.15 ± 0.11 mg/mL) and (0.08 ± 0.00 mg/mL), respectively. However, when we compared different phases of cattle tick's live cycle, EO from fruits was more active on females' mortality, and EO from leaves was more efficient on the egg hatching inhibition, whereas EO from flowers presented better results on bovine tick larva. Thus, garlic wood (Gallesia integrifolia), a native plant of the Atlantic forest can be considered as a promising natural agent to control bovine tick.

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Formation of dimethyl sulphide from S‐methylmethionine in onion seedlings (Allium cepa)

Cited by 28 publications

References 24 publications

Biosynthesis of dimethylsulfide and dimethylpropiothetin by Hymenomonas carterae in relation to sulfur source and salinity variations

Biosynthesis of dimethylsulfide and dimethylpropiothetin by Hymenomonas carterae in relation to sulfur source and salinity variations

Changes in Volatile Sulfur Compounds in Strawberry Puree during Heating

Chemical composition of garlic wood (Gallesia integrifolia) (Phytolaccaceae) volatile compounds and their activity on cattle tick

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