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韭葱光合和非光合组织中的S-烷(烯)基-L-半胱氨酸亚砜及其相对辛辣度测量

S-alk(en)yl-L-cysteine sulfoxides and relative pungency measurements of photosynthetic and nonphotosynthetic tissues of Allium porrum.

作者信息

Doran James A, O'Donnell Jennifer S, Lairson Luke L, McDonald Mary Ruth, Schwan Adrian L, Grodzinski Bernard

机构信息

Department of Plant Agriculture, University of Guelph, 50 Stone Rd., Guelph, Ontario, Canada.

出版信息

J Agric Food Chem. 2007 Oct 3;55(20):8243-50. doi: 10.1021/jf071238a. Epub 2007 Sep 6.

Abstract

Three standard assays for pyruvate gave equivalent measurements of relative pungency for two leek cultivars ( 'Tadorna' and 'Ramona'). Background pyruvate levels varied depending on the assay used, ranging from 0.4 (lactate dehydrogenase) to 1.5 (high-performance liquid chromatography, HPLC) micromol g(-1) fresh weight (FW) on average. The relative pungencies of the two leek cultivars were also compared to total concentrations of the S-alk(en)yl-L-cysteine sulfoxides (RCSOs). The average ratio of EPy to total RCSOs was 10.9, indicating that standard pungency assays underestimate the levels of RCSOs in the tissue. A detailed analysis of 'Tadorna' leaves showed that total RCSO concentrations decreased acropetally. Profiles were composed of (-/+)-methyl-, (-/+)-ethyl-, (+)-propyl-, and (+)-1-propenyl-L-cysteine sulfoxide (MCSO, ECSO, PCSO, and 1-PeCSO, respectively). (+)-PCSO was the most prominent in green (2.4 mg g (-1) FW), yellow (5.5 mg g (-1) FW), and white (3.8 mg g (-1) FW) tissues. The prop(en)yl-L-cysteine sulfoxide derivatives were dominant in tissues that had photosynthetic capacity. The (+)-MCSO levels were high in the bulb (3.6 mg g (-1) FW). Interestingly, detectable levels of (-/+)-ECSO were measured in the leaves ( approximately 0.5 mg g (-1) FW). RCSO profiles of the different tissue regions were similar, but more (+)-PCSO and (+)-1-PeCSO were detected in the bulb. In general, mature upper leaf tissues had lower levels of total RCSOs. Overall, mild extraction methods and a low-temperature HPLC protocol (preferably with long retention times) achieved adequate compound separation and resolution of the diastereomers.

摘要

三种丙酮酸标准测定法对两个韭菜品种(“塔多纳”和“雷蒙娜”)的相对辛辣度给出了等效测量值。丙酮酸的背景水平因所使用的测定法而异,平均范围为0.4(乳酸脱氢酶法)至1.5(高效液相色谱法,HPLC)微摩尔/克鲜重(FW)。还将这两个韭菜品种的相对辛辣度与S-烷(烯)基-L-半胱氨酸亚砜(RCSO)的总浓度进行了比较。EPy与总RCSO的平均比值为10.9,表明标准辛辣度测定法低估了组织中RCSO的水平。对“塔多纳”叶片的详细分析表明,总RCSO浓度向顶降低。其成分包括(-/+)-甲基-、(-/+)-乙基-、(+)-丙基-和(+)-1-丙烯基-L-半胱氨酸亚砜(分别为MCSO、ECSO、PCSO和l-PeCSO)。(+)-PCSO在绿色(2.4毫克/克FW)、黄色(5.5毫克/克FW)和白色(3.8毫克/克FW)组织中最为突出。丙(烯)基-L-半胱氨酸亚砜衍生物在具有光合能力的组织中占主导地位。(+)-MCSO在鳞茎中的水平较高(3.6毫克/克FW)。有趣的是,在叶片中检测到了可检测水平的(-/+)-ECSO(约0.5毫克/克FW)。不同组织区域的RCSO谱相似,但在鳞茎中检测到更多的(+)-PCSO和(+)-1-PeCSO。一般来说,成熟的上部叶片组织中总RCSO的水平较低。总体而言,温和的提取方法和低温HPLC方案(最好具有较长的保留时间)实现了足够的化合物分离和非对映异构体的分离。

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