Glutathione—nutritional and pharmacologic viewpoints: Part IV

Valencia, Erick; Marin, Angela; Hardy, Gil

doi:10.1016/s0899-9007(01)00623-2

Cited by 22 publications

(13 citation statements)

References 15 publications

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“…In the stomach, intracellular glutathione concentrations are high (up to 10 mM), compared with most other tissues (Body et al ., 1979; Meister and Anderson, 1983; Mårtensson et al ., 1990). Moreover, foods like asparagus, cooked ham and orange juice contain high concentrations of glutathione (Valencia et al ., 2001; Kuśmierek and Bald, 2008), resulting in daily uptakes of up to more than 100 mg in adult humans (Flagg et al ., 1994). Bile reflux could also serve as an important source of extracellular glutathione, since bile contains high levels (up to 6 mM) of GSH (Meister and Anderson, 1983).…”

Section: Discussionmentioning

confidence: 99%

Gastric epithelial cell death caused by Helicobacter suis and Helicobacter pylori γ-glutamyl transpeptidase is mainly glutathione degradation-dependent

Flahou¹,

Haesebrouck²,

Chiers³

et al. 2011

Cellular Microbiology

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SummaryHelicobacter (H.) suis is the most prevalent non-H. pylori Helicobacter species colonizing the stomach of humans suffering from gastric disease. In the present study, we aimed to unravel the mechanism used by H. suis to induce gastric epithelial cell damage. H. suis lysate induced mainly apoptotic death of human gastric epithelial cells. Inhibition of g-glutamyl transpeptidase (GGT) activity present in H. suis lysate and incubation of AGS cells with purified native and recombinant H. suis GGT showed that this enzyme was partly responsible for the observed apoptosis. Supplementation of H. suis or H. pylori GGT-treated cells with glutathione strongly enhanced the harmful effect of both enzymes and resulted in the induction of oncosis/necrosis, demonstrating that H. suis and H. pylori GGT-mediated degradation of glutathione and the resulting formation of glutathione degradation products play a direct and active role in the induction of gastric epithelial cell death. This was preceded by an increase of extracellular H 2O2 concentrations, generated in a cell-independent manner and causing lipid peroxidation. In conclusion, H. suis and H. pylori GGTmediated generation of pro-oxidant glutathione degradation products brings on cell damage and causes apoptosis or necrosis, dependent on the amount of extracellular glutathione available as a GGT substrate.

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Section: Discussionmentioning

confidence: 99%

Gastric epithelial cell death caused by Helicobacter suis and Helicobacter pylori γ-glutamyl transpeptidase is mainly glutathione degradation-dependent

Flahou¹,

Haesebrouck²,

Chiers³

et al. 2011

Cellular Microbiology

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“…To make the approach industrially relevant, concentrations of GSH (1.75 mg/kg) and cysteine (4 mg/kg) found in fresh meat (Valencia and others 2001) were used in tests following the procedures outlined in the previous section, using different concentrations of AIT (50 to 500 μL/L). This concentration range was chosen because the highest was able to inhibit E. coli O157:H7 growth in fermented salami (Chacon and others 2006b), while the lowest was found to be the minimum AIT inhibitory concentration (MIC) using the conditions described in the previous section in the absence of GSH and cysteine (results not shown).…”

Section: Methodsmentioning

confidence: 99%

Effect of Free‐SH Containing Compounds on Allyl Isothiocyanate Antimicrobial Activity against Escherichia coli O157:H7

Luciano

Hosseinian

Beta

et al. 2008

Journal of Food Science

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Escherichia coli O157:H7 contamination is a significant meat safety issue in many countries. Allyl isothiocyanate (AIT) is a natural compound found to limit the survival of E. coli O157:H7 and other pathogens in meat and meat products. In the present study, it was found that glutathione and cysteine naturally present in meat can interfere with AIT antimicrobial activity. Spectroscopy, HPLC, and LC-MS were used to confirm that glutathione was able to react with AIT and formed a conjugate with no or low bactericidal activity against the tested organisms. The same reaction also occurred at pH values of 4.9 and 5.8 at 25 and 4 degrees C, respectively, which broadly represent storage conditions in raw beef (pH 5.8) and during fermented sausage (pH 4.9) manufacture. Reactions observed help to explain reduction in antimicrobial potency of AIT in food (meat) systems.

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“…In contrast, fresh vegetables (e.g., asparagus 28.3 mg/100 g) and freshly cooked meats, such as ham and beef (23.3 mg/100 g and 17.5 mg/100 g, respectively), are high in GT [113]. …”

Section: Review Of Antioxidant Enzyme Content In Grass-fed Beefmentioning

confidence: 99%

A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef

Daley

Abbott

Doyle

et al. 2010

Nutr J

654

539

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Growing consumer interest in grass-fed beef products has raised a number of questions with regard to the perceived differences in nutritional quality between grass-fed and grain-fed cattle. Research spanning three decades suggests that grass-based diets can significantly improve the fatty acid (FA) composition and antioxidant content of beef, albeit with variable impacts on overall palatability. Grass-based diets have been shown to enhance total conjugated linoleic acid (CLA) (C18:2) isomers, trans vaccenic acid (TVA) (C18:1 t11), a precursor to CLA, and omega-3 (n-3) FAs on a g/g fat basis. While the overall concentration of total SFAs is not different between feeding regimens, grass-finished beef tends toward a higher proportion of cholesterol neutral stearic FA (C18:0), and less cholesterol-elevating SFAs such as myristic (C14:0) and palmitic (C16:0) FAs. Several studies suggest that grass-based diets elevate precursors for Vitamin A and E, as well as cancer fighting antioxidants such as glutathione (GT) and superoxide dismutase (SOD) activity as compared to grain-fed contemporaries. Fat conscious consumers will also prefer the overall lower fat content of a grass-fed beef product. However, consumers should be aware that the differences in FA content will also give grass-fed beef a distinct grass flavor and unique cooking qualities that should be considered when making the transition from grain-fed beef. In addition, the fat from grass-finished beef may have a yellowish appearance from the elevated carotenoid content (precursor to Vitamin A). It is also noted that grain-fed beef consumers may achieve similar intakes of both n-3 and CLA through the consumption of higher fat grain-fed portions.

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Glutathione—nutritional and pharmacologic viewpoints: Part IV

Cited by 22 publications

References 15 publications

Gastric epithelial cell death caused by Helicobacter suis and Helicobacter pylori γ-glutamyl transpeptidase is mainly glutathione degradation-dependent

Gastric epithelial cell death caused by Helicobacter suis and Helicobacter pylori γ-glutamyl transpeptidase is mainly glutathione degradation-dependent

Effect of Free‐SH Containing Compounds on Allyl Isothiocyanate Antimicrobial Activity against Escherichia coli O157:H7

A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef

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