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Brescia FF, Korf L, Essen LO, Zorn H, Ruehl M. A Novel O- and S-Methyltransferase from Pleurotus sapidus Is Involved in Flavor Formation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6471-6480. [PMID: 38462720 DOI: 10.1021/acs.jafc.3c08849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2024]
Abstract
Increasing consumer aversion to non-natural flavoring substances is prompting a heightened interest in enzymatic processes for flavor production. This includes methylation reactions, which are often performed by using hazardous chemicals. By correlation of aroma profile data and transcriptomic analysis, a novel O-methyltransferase (OMT) catalyzing a respective reaction within the formation of p-anisaldehyde was identified in the mushroom Pleurotus sapidus. Heterologous expression in E. coli followed by purification allowed for further characterization of the enzyme. Besides p-hydroxybenzaldehyde, the proposed precursor of p-anisaldehyde, the enzyme catalyzed the methylation of further hydroxylated aromatic compounds at the meta- and para-position. The Km values determined for p-hydroxybenzaldehyde and S-adenosyl-l-methionine were 80 and 107 μM, respectively. Surprisingly, the studied enzyme enabled the transmethylation of thiol-nucleophiles, as indicated by the formation of 2-methyl-3-(methylthio)furan from 2-methyl-3-furanthiol. Moreover, the enzyme was crystallized at a resolution of 2.0 Å, representing the first published crystal structure of a basidiomycetous OMT.
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Affiliation(s)
- Fabio Francesco Brescia
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Lukas Korf
- Institute of Biochemistry, Philips University Marburg, Hans-Meerwein-Str. 4, Marburg 35032, Germany
| | - Lars-Oliver Essen
- Institute of Biochemistry, Philips University Marburg, Hans-Meerwein-Str. 4, Marburg 35032, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, Giessen 35392, Germany
| | - Martin Ruehl
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, Giessen 35392, Germany
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Xiong Z, Guo B, Wei Y, Zhang G, Wang L, Chen Y. Effects of intramolecular proton acceptors located near sulfhydryl groups on sulfhydryl compounds for acrylamide elimination. Food Chem 2023; 410:135476. [PMID: 36652794 DOI: 10.1016/j.foodchem.2023.135476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 01/04/2023] [Accepted: 01/10/2023] [Indexed: 01/13/2023]
Abstract
To explore the effects of intramolecular neighboring groups on sulfhydryl group reactivity in acrylamide removal, the reactions of three sulfhydryl-containing flavoring substances with derived structures, 1-propanethiol, 3-mercaptopropionic acid, and cysteine, with acrylamide were investigated. The results showed that the activation energies of the reactions decreased with the introduction of amino and carboxyl groups. Additional comparison reactions showed that other proton acceptors also promote the reactions of sulfhydryl groups with acrylamide. However, the reactivity was not enhanced if the proton acceptor was located far from the sulfhydryl group. This suggested that sulfhydryl compounds with the molecular structure of proton acceptors on the carbons located β or/and γ to the sulfhydryl group were efficient in eliminating acrylamide, and the results are expected to serve as a guide in the search for effective acrylamide elimination agents.
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Affiliation(s)
- Zhiyong Xiong
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China.
| | - Bingzhi Guo
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Yongchun Wei
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Guoquan Zhang
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Lei Wang
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Yingnan Chen
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
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Yalman S, Trapp T, Vetter C, Popa F, Fraatz MA, Zorn H. Formation of a Meat-Like Flavor by Submerged Cultivated Laetiporus montanus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:8083-8092. [PMID: 37163258 DOI: 10.1021/acs.jafc.3c00542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Basidiomycota are natural sources of aroma compounds. When grown in submerged cultures, the fungus Laetiporus montanus (LMO) forms a spicy and meat-like aroma. It thus represents an interesting candidate for the production of natural savory flavors. To identify the key aroma compounds of LMO grown submerged in malt extract peptone medium, the volatiles were isolated by means of automated solvent assisted flavor evaporation (aSAFE). An aroma extract dilution analysis was performed by means of gas chromatography-olfactometry coupled with a flame ionization detector (GC-FID-O). In the aSAFE extract of LMO, 24 aroma-active compounds were detected. 5-Butyl-2(5H)-furanone (FD 4096), perceived as coconut-like, was determined as the compound with the highest FD factor. (E,E)-2,4-Decadienal, (E,Z)-2,4-decadienal, and sotolon were identified as responsible key compounds for the spicy odor of the submerged cultures. Moreover, supplementation of the cultures of LMO, Laetiporus sulphureus, and Laetiporus persicinus with 13C-labeled thiamine hydrochloride resulted in the formation of 2-methyl-3-(methylthio)furan (MMTF), a compound with a pronounced meaty flavor. The concentrations of MMTF were further increased to 19-27 μg L-1 by additional supplementation of the cultures with ascorbic acid. The results of this study indicate potential for the biotechnological production of a meat-like flavor by Laetiporus species.
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Affiliation(s)
- Suzan Yalman
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Tobias Trapp
- Symrise AG, Muehlenfeldstrasse 1, 37603 Holzminden, Germany
| | - Christina Vetter
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Flavius Popa
- Black Forest National Park, Schwarzwaldhochstrasse 2, 77889 Seebach, Germany
| | - Marco A Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
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Lei J, Li G, Yu H, An T. Potent necrosis effect of methanethiol mediated by METTL7B enzyme bioactivation mechanism in 16HBE cell. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2022; 236:113486. [PMID: 35397445 DOI: 10.1016/j.ecoenv.2022.113486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/30/2022] [Accepted: 03/30/2022] [Indexed: 06/14/2023]
Abstract
Methanethiol is a widely existing malodorous pollutant with health effects on the human population. However, the cytotoxicity mechanism of methanethiol in vitro and its metabolic transformation (bioactivation or detoxification) have not been fully elucidated. Herein, the metabolites of methanethiol during cell culture and the cytotoxicity of methanethiol in human bronchial epithelial (16HBE) cells were investigated. Results indicate that methanethiol (10-50 μM) was partially converted into dimethyl sulfide, mainly catalyzed by thiol S-methyltransferase in the 16HBE cells, and then it induced potent cytotoxicity and cell membrane permeability. Moreover, methanethiol induced intracellular reactive oxygen species (ROS) up to 50 μM and further activated the tumor necrosis factor (TNF) signaling pathway, which eventually led to the decline in the mitochondrial membrane potential (MMP) and cell necrosis. However, all these effects were significantly alleviated with gene silencing of the methyltransferase-like protein 7B (METTL7B). These results indicate that methanethiol may induce cell necrosis in human respiratory tract cells mainly mediated by S-methyltransferase with interfering TNF and ROS induction. Non-target metabolomics results suggest that methanethiol potently affects expression of endogenous small molecule metabolites in 16HBE cells. To some extent, this work shows the possible conversion path and potential injury mechanism of human respiratory tract cells exposed to methanethiol.
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Affiliation(s)
- Jinting Lei
- Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Institute of Environmental Health and Pollution control, Guangdong University of Technology, Guangzhou 510006, China
| | - Guiying Li
- Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Institute of Environmental Health and Pollution control, Guangdong University of Technology, Guangzhou 510006, China; Guangzhou Key Laboratory of Environmental Catalysis and Pollution Control, Key Laboratory of City Cluster Environmental Safety and Green Development (Department of Education), School of Environmental Science and Engineering, Guangdong University of Technology, Guangzhou 510006, China.
| | - Hang Yu
- Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Institute of Environmental Health and Pollution control, Guangdong University of Technology, Guangzhou 510006, China; Guangzhou Key Laboratory of Environmental Catalysis and Pollution Control, Key Laboratory of City Cluster Environmental Safety and Green Development (Department of Education), School of Environmental Science and Engineering, Guangdong University of Technology, Guangzhou 510006, China
| | - Taicheng An
- Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, Guangdong Key Laboratory of Environmental Catalysis and Health Risk Control, Institute of Environmental Health and Pollution control, Guangdong University of Technology, Guangzhou 510006, China; Guangzhou Key Laboratory of Environmental Catalysis and Pollution Control, Key Laboratory of City Cluster Environmental Safety and Green Development (Department of Education), School of Environmental Science and Engineering, Guangdong University of Technology, Guangzhou 510006, China
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Yang Y, Yu P, Sun J, Jia Y, Wan C, Zhou Q, Huang F. Investigation of volatile thiol contributions to rapeseed oil by odor active value measurement and perceptual interactions. Food Chem 2022; 373:131607. [PMID: 34819247 DOI: 10.1016/j.foodchem.2021.131607] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 11/09/2021] [Accepted: 11/10/2021] [Indexed: 11/28/2022]
Abstract
Volatile thiols are important aroma components of rapeseed oil. This study established an identification and quantification method of volatile thiols via headspace solid-phase microextraction and gas chromatography-sulfur chemiluminescence detection. Four thiols (phenylmethanthiol, 3-sulfanyl-1-hexanol, 2-methyl-3-furanthiol, and 2-furylmethanthiol) were newly identified in microwaved rapeseed oil, and cause sesame, roasted meat, and garlic odors. The total concentration of the four thiols in rapeseed oil obtained from 13 rapeseed varieties ranged from 11.47 to 153.72 μg/kg. Determination of the threshold revealed that 3-sulfanyl-1-hexanol possessed the highest odor active value (7565), followed by phenylmethanthiol (3589), 2-furylmethanthiol (626), and 2-methyl-3-furanthiol (28). Further, perceptual interactions between volatile thiols and characteristic odor (3-butenyl isothiocyanate) of rapeseed oil were evaluated by Feller's addition model and S-curve method, which revealed that 2-methyl-3-furanthiol, 2-furylmethanthiol, phenylmethanthiol, and 3-sulfanyl-1-hexanol present a positive effect with 3-butenyl isothiocyanate. This study provides deep insights into the impact of sulfur-containing compounds on the aroma of rapeseed oil.
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Affiliation(s)
- Yini Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Pei Yu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Jinyuan Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yimin Jia
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Chuyun Wan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China.
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Wuhan 430062, China
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de Montellano PRO. 1-Aminobenzotriazole: A Mechanism-Based Cytochrome P450 Inhibitor and Probe of Cytochrome P450 Biology. Med Chem 2018; 8:038. [PMID: 30221034 PMCID: PMC6137267 DOI: 10.4172/2161-0444.1000495] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
1-Aminobenzotriazole (1-ABT) is a pan-specific, mechanism-based inactivator of the xenobiotic metabolizing forms of cytochrome P450 in animals, plants, insects, and microorganisms. It has been widely used to investigate the biological roles of cytochrome P450 enzymes, their participation in the metabolism of both endobiotics and xenobiotics, and their contributions to the metabolism-dependent toxicity of drugs and chemicals. This review is a comprehensive evaluation of the chemistry, discovery, and use of 1-aminobenzotriazole in these contexts from its introduction in 1981 to the present.
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Zhao Q, Zou Y, Huang C, Lan P, Zheng J, Ou S. Formation of a Hydroxymethylfurfural-Cysteine Adduct and Its Absorption and Cytotoxicity in Caco-2 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9902-9908. [PMID: 29058904 DOI: 10.1021/acs.jafc.7b03938] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Adducts of 5-hydroxymethylfurfural (HMF)-amino acids are formed during food processing and digestion; the elimination capacity of in vitro intestinal digests of biscuits, instant noodles, and potato crisps for HMF is 652, 727, and 540 μg/g, respectively. However, the safety of these adducts is unknown. In this study, an HMF-cysteine adduct named 1-dicysteinethioacetal-5-hydroxymehtylfurfural (DCH), which was found to be produced in the gastrointestinal tract after HMF intake, was prepared to test its effect toward Caco-2 cells. Compared with HMF, the adduct displayed lower cytotoxicity against Caco-2 cells with an IC50 value of 31.26 mM versus 14.95 mM (HMF). The DCH did not induce cell apoptosis, whereas HMF significantly increased the apoptosis rate after incubation at concentrations of 16, 32, and 48 mM for 72 h. DCH showed an absorption rate considerably lower than that of HMF by Caco-2 cells. Lower absorption of DCH may result in lower toxicity compared with HMF against Caco-2 cells. Intracellular transformation of DCH has been observed.
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Affiliation(s)
- Qianzhu Zhao
- Department of Food Science and Engineering, Jinan University , 510632 Guangzhou, Guangdong, China
| | - Yueyu Zou
- Department of Food Science and Engineering, Jinan University , 510632 Guangzhou, Guangdong, China
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University , 510632 Guangzhou, Guangdong, China
| | - Ping Lan
- Department of Food Science and Engineering, Jinan University , 510632 Guangzhou, Guangdong, China
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University , 510632 Guangzhou, Guangdong, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University , 510632 Guangzhou, Guangdong, China
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Tang W, Jiang D, Yuan P, Ho CT. Flavor chemistry of 2-methyl-3-furanthiol, an intense meaty aroma compound. J Sulphur Chem 2012. [DOI: 10.1080/17415993.2012.708933] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Wenping Tang
- a Department of Food Science , Rutgers University , New Brunswick , NJ , 08901 , USA
| | - Deshou Jiang
- b Chromocell, North Brunswick , NJ , 08902 , USA
| | - Peng Yuan
- c Innophos, Cranbury , NJ , 08512 , USA
| | - Chi-Tang Ho
- a Department of Food Science , Rutgers University , New Brunswick , NJ , 08901 , USA
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Yin G, Wang Z, Chen A, Gao M, Wu A, Pan Y. A New Facile Approach to the Synthesis of 3-Methylthio-Substituted Furans, Pyrroles, Thiophenes, and Related Derivatives. J Org Chem 2008; 73:3377-83. [DOI: 10.1021/jo702585s] [Citation(s) in RCA: 129] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Guodong Yin
- Key Laboratory of Pesticide & Chemical Biology, Ministry of Education, Central China Normal University, Wuhan 430079, People's Republic of China, and Department of Chemistry, Zhejiang University, Hangzhou 310027, People's Republic of China
| | - Zihua Wang
- Key Laboratory of Pesticide & Chemical Biology, Ministry of Education, Central China Normal University, Wuhan 430079, People's Republic of China, and Department of Chemistry, Zhejiang University, Hangzhou 310027, People's Republic of China
| | - Aihua Chen
- Key Laboratory of Pesticide & Chemical Biology, Ministry of Education, Central China Normal University, Wuhan 430079, People's Republic of China, and Department of Chemistry, Zhejiang University, Hangzhou 310027, People's Republic of China
| | - Meng Gao
- Key Laboratory of Pesticide & Chemical Biology, Ministry of Education, Central China Normal University, Wuhan 430079, People's Republic of China, and Department of Chemistry, Zhejiang University, Hangzhou 310027, People's Republic of China
| | - Anxin Wu
- Key Laboratory of Pesticide & Chemical Biology, Ministry of Education, Central China Normal University, Wuhan 430079, People's Republic of China, and Department of Chemistry, Zhejiang University, Hangzhou 310027, People's Republic of China
| | - Yuanjiang Pan
- Key Laboratory of Pesticide & Chemical Biology, Ministry of Education, Central China Normal University, Wuhan 430079, People's Republic of China, and Department of Chemistry, Zhejiang University, Hangzhou 310027, People's Republic of China
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