Cited by 41Garlic and Onion StudiesGenomics, phytochemicals, and oxidative stressNitrogen and Sulfur Effects on Brassica
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Formation of volatile sulfur compounds and S-methyl-l-cysteine sulfoxide in Brassica oleracea vegetables
Open accessFriedrich, Katharina, Wermter, Nicole S., Andernach, Lars, Witzel, Katja, Hanschen, Franziska S.·2022·Food Chemistry
Abstract
Besides glucosinolates, Brassica vegetables accumulate sulfur-containing (+)-S-methyl-l-cysteine sulfoxide (SMCSO, methiin), mainly known from Allium vegetables. Such (+)-S-alk(en)yl-l-cysteine sulfoxides can degrade to volatile organosulfur compounds (VOSCs), which have been linked to health beneficial effects. In the present study, the accumulation of SMCSO and the formation of VOSCs was investigated in Brassica oleracea vegetables. SMCSO content of commercially available white and red cabbages was monitored over a three-month period and linked with the formation of VOSCs. S-Methyl methanethiosulfinate was the main VOSC released from SMCSO. Upon heating, it degraded to dimethyltrisulfide and dimethyldisulfide, which were less abundant in fresh homogenates. SMCSO made up approximately 1% of the dry matter of cabbages and the overall contents were similar in white and red cabbages (3.2-10.2 and 3.9-10.3 µmol/g fresh weight, respectively). Using proteome profiling it was shown that recovery of VOSCs correlated with abundance of two isoforms of cystine lyase.
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“Sulfides are considered to be the decomposition and thermal degradation products of methylthioproteins, catalyzed by cysteine sulfoxide lyase [100].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [100]
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Cited by
Sorted by citations
Ge, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025) · Microorganisms · doi:10.3390/microorganisms13030477 · Cited by 49
Metadata
- Authors
- Friedrich, K., Wermter, N. S., Andernach, L., Witzel, K., & Hanschen, F. S.
- Affiliations
- Leibniz Institute of Vegetable and Ornamental Crops (DE)
- Universität Hamburg (DE)
- Corresponding author
- Hanschen, Franziska S.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2022-07
- Volume
- 383
- Pages
- 132544
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W4214916360
- Cited by
- 41
- References
- 0
- Citations by year
- 2026: 8 · 2025: 8 · 2024: 14 · 2023: 9 · 2022: 2
- FWCI
- 4.54
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Food Chemistry (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- Funders
- Leibniz-Gemeinschaft (J16 / 2017)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Genomics, phytochemicals, and oxidative stress
- Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Nitrogen and Sulfur Effects on Brassica
- Keywords
- volatile sulfur compounds, S-methyl-L-cysteine sulfoxide, Brassica oleracea, cabbage, red cabbage, glucosinolates, dimethyl disulfide, proteomic profiling, sulfur metabolism
- MeSH terms
- Brassica, Cysteine, Safrole, Sulfoxides, Sulfur Compounds, Vegetables
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