Dimethyl Trisulfide Research Articles

Age group determines the acceptability of protein derived off-flavour

Many older adults fail to meet their daily protein requirements, potentially due to social, physical and medical factors, including sensory and appetite changes. Additionally, our previous research has identified potential sulfurous off-flavours, originating from heat-treatment of protein ingredients, which could play a role in consumer acceptance. This study aims to determine the hedonic impact of these potential off-flavours when added to a dairy beverage, identify the specific off-flavour concentrations which cause rejection by consumers, and lastly investigate difference in acceptance between older and younger consumers. A rejection threshold (RjT) protocol was used, in combination with Best Estimate Thresholds (BET), whereby sulfurous flavours (dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide), and diacetyl were added to create a range of concentrations. 95 participants (younger n = 49, 18–38 years; older n = 46, 60–79 years) tasted 7 pairs of samples (one blank and one with ascending off-flavour concentration) and selected their preferred samples. Sulfurous flavours negatively impacted consumer acceptance, however, the extent to which they impart a negative effect differs between age groups. Younger adults rejected samples containing low concentrations of sulfurous off-flavours (1.55 ppb), however, older adults rejected samples with concentrations over 3 times higher (5.08 ppb). When combined with sulfurous flavours, diacetyl increased the rejection threshold for both groups. In conclusion, these observations imply that a greater quantity of off-flavour may be present before acceptance is reduced in the older consumer group. Moreover, diacetyl demonstrates partial masking abilities of sulfurous off-flavours, and BET gave a more conservative estimate of acceptability. This knowledge will help guide sensory innovation of high-protein beverages for older consumers to support product acceptance and optimal intake.

Identification of volatiles from six marine Celeribacter strains.

The volatiles emitted from six marine Rhodobacteraceae species of the genus Celeribacter were investigated by GC–MS. Besides several known compounds including dimethyl trisulfide and S-methyl methanethiosulfonate, the sulfur-containing compounds ethyl (E)-3-(methylsulfanyl)acrylate and 2-(methyldisulfanyl)benzothiazole were identified and their structures were verified by synthesis. Feeding experiments with [methyl-2H3]methionine, [methyl-13C]methionine and [34S]-3-(dimethylsulfonio)propanoate (DMSP) resulted in the high incorporation into dimethyl trisulfide and S-methyl methanethiosulfonate, and revealed the origin of the methylsulfanyl group of 2-(methyldisulfanyl)benzothiazole from methionine or DMSP, while the biosynthetic origin of the benzothiazol-2-ylsulfanyl portion could not be traced. The heterocyclic moiety of this compound is likely of anthropogenic origin, because 2-mercaptobenzothiazole is used in the sulfur vulcanization of rubber. Also in none of the feeding experiments incorporation into ethyl (E)-3-(methylsulfanyl)acrylate could be observed, questioning its bacterial origin. Our results demonstrate that the Celeribacter strains are capable of methionine and DMSP degradation to widespread sulfur volatiles, but the analysis of trace compounds in natural samples must be taken with care.

Potential of Volatile Organic Compounds Emitted by Pseudomonas fluorescens ZX as Biological Fumigants to Control Citrus Green Mold Decay at Postharvest.

In this study, volatile organic compounds (VOCs) were generated by Pseudomonas fluorescens ZX with incubation in nutrient broth (NB), on NA (NB with agar), and on healthy orange fruits, and pure individual components of VOCs were used to manage citrus green mold infected by Penicillium digitatum. At a concentration of 1 × 1010 cfu/mL, the VOCs from antagonist-containing NA plates inhibited P. digitatum conidial germination and mycelial growth by about 60%, while the VOCs from bacterial fluid exhibited approximately 75% inhibitory effect. Biofumigation by VOCs significantly reduced the disease index, with a higher biocontrol efficacy by VOCs from bacterial fluid (about 51%) than from antagonist-containing NA plates (around 40%) or from antagonist-infested fruit (approximately 24%). Exposure to VOCs led to morphological abnormalities of P. digitatum conidia and hyphae. However, VOCs exhibited poor preventative and curative action against P. digitatum. The storage test showed that biofumigation had no negative effects on fruit quality. Antifungal assays suggested that dimethyl disulfide and dimethyl trisulfide exhibited the highest inhibitory effects, which afforded complete inhibition at the lowest concentrations. In addition, organic acids were also promising in controlling green mold, but only at suitable low concentrations to avoid eliciting fruit's physiological diseases.

Validation of the Sample Preservation and Analysis of Dimethyl Disulfide and Dimethyl Trisulfide in Tap Water and Source Water

Taste-and-odor occurrence has extensive socio-economic impacts on drinking water, which is now a public health concern. Sulfur odorants can significantly affect the esthetic quality of drinking water and arouse unpleasant organoleptic experience of consumers, which can also harm the human body at high concentration levels. Researches on analysis of sulfur odorants in air and environmental water are numerous, while the reports on analysis of them in tap water are few. The analysis of sulfur odorants in tap water is quite different with it in environmental samples owing to the treatment of the water plant, such as the introduction of disinfectants. In this paper, a novel and practical method for determining the dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) in tap water and source water by purge-and-trap coupled to gas chromatography–mass spectrometry (GC–MS) analysis was proposed. The evaluations of sample preservation were performed due to the adverse impact caused by the remaining disinfectant in tap water on the analysis of DMDS and DMTS, including the investigation on the selection and the dosage of preservatives. Besides, aspects affecting the preconcentration procedure and GC–MS analysis of DMDS and DMTS were investigated as well. Moreover, the proposed method was validated by five independent laboratories from different regions of China, representing a good linearity with correlation coefficients (r) ranged from 0.9990 to 0.9999 for both DMDS and DMTS between the concentrations of 10 ng L−1 and 100 ng L−1. The method detection limit (MDL) and limit of quantification (LOQ) of DMDS and DMTS were 3 ng L−1 and 10 ng L−1, respectively. Meanwhile, satisfactory precision and accuracy were also obtained when the method was applied to detect DMDS and DMTS in tap water and source water. The relative standard deviation (RSD) was 0.90–7.3% for DMDS and 1.1–7.6% for DMTS, and the recovery was 81.2–120% for DMDS and 73.6–118% for DMTS. Furthermore, the repeatability limits and reproducibility limits of DMDS and DMTS were acquired, ranging from 0.631 to 5.71 at low, medium and high concentrations. The proposed method is an effective, environmentally friendly, and promising approach for routine monitoring of DMDS and DMTS in tap water and source water.

Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography–olfactometry and sensory approaches

Caoyuanwang Baijiu (CYW), a mild-flavor style Baijiu (MSB), is popular in northern China. However, there is a lack of studies reporting its aroma-active components. The aroma compounds of five CYW samples were analyzed using gas chromatography-olfactory-mass spectrometry coupled with aroma extraction dilution analysis. Fifty-five aroma-active compounds were identified in CYW, of which 27 had odor activity values ≥ 1. Reconstituted models successfully simulated the aroma profiles of CYW. The omission tests elucidated that β-damascenone, dimethyl trisulfide, ethyl pentanoate, butanoic acid, ethyl acetate, 3-methylbutanal, ethyl lactate, hexanoic acid, γ-nonalactone, 3-hydroxy-2-butanone, ethyl butanoate, 1-propanol, 4-(ethoxymethyl)-2-methoxy-phenol, and vanillin were key odorants in CYW. The addition test confirmed the significant influence of dimethyl trisulfide on Chen-aroma note. Nine key odorants were identified as the differential quality-markers, and 85.71% key odorants were predicted using the partial least square regression (PLSR) analysis, indicating the applicability of PLSR in selecting the target compounds for omission tests.

Volatile organic compounds in variably aged carrion impacted by the presence of the primary colonizer, Cochliomyia macellaria (Diptera: Calliphoridae).

The attraction and colonization of vertebrate remains by carrion-associated arthropods are processes largely governed by olfaction. As remains decompose, they emit a bouquet of volatile organic compounds (VOCs), which in part originate from endogenous and exogenous microbes surrounding the carcass or from the carcass itself. The composition and concentration of VOCs are influenced by the presence and abundance of microbial species and arthropods. Blowfly species, such as Cochliomyia macellaria, play a critical role in nutrient recycling and the decomposition process of carrion. Gas chromatography-mass spectroscopy analysis was used to identify and classify volatile emissions from insect-colonized (with C. macellaria) and uncolonized rat carcasses, as well as a standard Gainesville diet, over a 10-day period. There were significant differences in composition and abundance of compounds present in each treatment, with significant effects of time, and different compound composition between treatments. Notable indicator compounds included, but were not limited to, indole, dimethyl disulfide, and dimethyl trisulfide. A high compound richness, and a low compound diversity, was detected over the 10-day period. The indicator compounds detected across all treatments were found to be of microbial origin, highlighting the importance of microbes in decomposition processes and arthropod attraction to carrion. This study also discusses the significant impact of necrophagous arthropods to the VOC profile of carrion. The results of this study provide insight into the changes in decomposition VOCs over time, with an explanation of compounds in high concentration known to be attractive to carrion-colonizing arthropods.

A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures

Black tea, known for its unique aroma, is one of the most popular non-alcoholic beverages. Because of complex aroma composition, studying black tea aroma has attracted widespread attention. The aim of this study was to evaluate the effect of different steeping temperatures (60 °C, 70 °C, 80 °C, and 95 °C) on the aroma composition of Yingde black tea for the first time. A total of 157 volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS). These compounds can be divided into 11 categories, including alcohols, esters, ketones, aldehydes, terpenes and sulfides. The types of different volatile compounds and contents in tea infusion samples show a positive correlation with steeping temperature. A total of 16 main aromatic compounds were identified though the comparison analysis of gas chromatography-olfactometry (GC-O FD ≥ 32) data and odor activity value (OAV value ≥ 1), including β-damascone, β-ionone, linalool, ethyl hexanoate, dimethyl sulfide, dimethyl trisulfide, nonanal, methyl salicylate, 3-hexenyl isovalerate, cedrol, and longifolene. A correlation of characteristic aroma data with descriptive sensory analysis (DSA) data clearly established that different steeping temperatures result in different overall aroma qualities of the black tea, indicating that steeping temperature is a key parameter affecting the aroma composition.

Identification of key odorants in traditional Shaoxing-jiu and evaluation of their impacts on sensory descriptors by using sensory-directed flavor analysis approaches

To determine the key odorants of a popular Chinses rice wine, Shaoxing-jiu, volatile compounds were analyzed by using sensory-directed flavor approaches, including gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame photometric detector (FPD), gas chromatography olfactometry (GC-O), aroma recombination and omission experiments, and odorant addition experiments. Fifty-five volatile compounds were detected in traditional Shaoxing-jiu via GC-MS, more than those in mechanical Shaoxing-jiu. Thirty-four aroma-active compounds in traditional Shaoxing-jiu were determined via GC-O. According to aroma recombination and omission experiments, the aroma profile of the recombination model constructed by these aroma-active compounds at their detected concentrations was similar to that of traditional Shaoxing-jiu, and 15 of them were affirmed as key odorants. Among the key odorants, phenylethyl alcohol, furfural, γ-nonalactone and dimethyl trisulfide presented very highly significant aroma contributions, indicating that their omission would cause great aroma differences. Then odorant addition experiments highlighted the aroma impacts of these four paramount key odorants on sensory descriptors in traditional Shaoxing-jiu.

Kinetics and mechanism of the reaction between dimethyl trisulfide and cyanide

Environmental context Dimethyl trisulfide (DMTS) is a malodorous compound formed from decomposing algal matter and can severely compromise the quality of drinking water. The reactivity of DMTS toward cyanide was studied in aqueous solutions at environmentally relevant conditions. It was found that the half-lives of DMTS in the presence of free cyanide varied from several months to several thousand years depending on environmental conditions. Abstract Organically bound sulfur in the form of mono-, di- and polysulfide bridges constitutes a significant fraction of this element in recent and ancient sediments. In water columns of lakes, the concentrations of organo-sulfur compounds are much lower, and they are present in the form of malodorous dimethyl polysulfides. Currently, information regarding reactivity of organic polysulfides towards nucleophiles that are stronger than hydroxyl anions is lacking. In this work, the reaction kinetics of dimethyl trisulfide (DMTS) with the strong nucleophile and important environmental pollutant cyanide as a function of concentrations of reactants, pH and temperature were studied. It was found that the reaction rate constant as well as the activation energy of the reaction strongly depend on pH. The experimental data agree well with the existence of two distinct pathways: slow reaction between protonated cyanide and DMTS under acidic and neutral conditions and fast reaction between cyanide anion and DMTS under highly alkaline conditions. However, reactions of DMTS with the iron cyanide complexes hexacyanoferrate(ii) and hexacyanoferrate(iii) have no environmental significance since they are slower than the rate of DMTS decomposition. Under environmentally relevant conditions, rates of reactions of free cyanide with DMTS will be lower than the reaction with inorganic polysulfides or tetrathionate, but faster than the reaction with thiosulfate. Examples of application of kinetic parameters for calculation of rates of cyanide consumption in industrial and non-polluted natural aquatic systems as well as a protocol for quantification of organic polysulfide sulfur based on reaction with cyanide are provided.

Breeding of Sake Yeast with Low Production of Dimethyl Trisulfide Precursor and Its Application to Sake Brewing

Breeding of Sake Yeast with Low Production of Dimethyl Trisulfide Precursor and Its Application to Sake Brewing

Analysis of the Soil Fumigant, Dimethyl Disulfide, in Swine Blood by Dynamic Headspace Gas Chromatography–Mass Spectroscopy

Plant parasites and soilborne pathogens directly reduce the overall yield of crops, vegetables, and fruits, negatively impacting the market demand for these products and their net profitability. While preplant soil fumigation helps maintain the consistent production quality of high-value cash crops, most soil fumigants are toxic to off-target species, including humans. Dimethyl disulfide (DMDS) has recently been introduced as a relatively low toxicity soil fumigant. Although DMDS exhibits low toxicity compared to other soil fumigants, it is volatile and exposure can cause eye, nasal, and upper respiratory tract irritation, skin irritation, nausea, dizziness, headache, and fatigue. While there is one analysis method available for DMDS from biological matrices, it has significant disadvantages. Hence, in this study, a dynamic headspace gas chromatography–mass spectroscopy (DHS-GC-MS) method was developed for the analysis of DMDS in swine whole blood. This method is highly sensitive and requires only three steps: 1) acid denaturation, 2) addition of internal standard, and 3) DHS-GC-MS analysis. The method produced a wide linear range from 0.1 – 200 µM with an excellent limit of detection of 30 nM. Intra- and interassay accuracy (100±14% and 100±11%, respectively) and precision (<5% and <6% relative standard deviation, respectively) were also excellent. The method worked well to quantify the DMDS levels in the blood of dimethyl trisulfide (DMTS)-treated swine (i.e., DMDS is a byproduct of DMTS treatment) with no interfering substances at or around the retention time of DMDS (i.e., 2.7 min). This simple, rapid, and extremely sensitive method can be used for the quantification of DMDS levels in blood to verify exposure to DMDS or to monitor levels of DMDS following DMTS treatment (e.g., for cyanide poisoning).

Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission

To determine the odor-active compounds in Cheddar cheeses with different ripening times (6, 10, and 14 mo), 39 potent odorants of Cheddar cheeses were identified with a flavor dilution factor range between 1 and 512 by aroma extract dilution analysis. To further determine their contribution to the overall aroma profile of Cheddar cheeses, odor activity values of 38 odorants with flavor dilution factors ≥1 were calculated. A Cheddar cheese matrix was developed to determine the concentrations and the odor thresholds of these key aroma compounds. The result of the aroma recombinant experiment prepared by mixing the key aroma compounds in the concentrations in which they occurred in Cheddar cheeses showed that the overall aroma profile of the recombinant sample was very similar to that of Cheddar cheese. The main different compounds in Cheddar cheese with different ripening time were acetic acid, butanoic acid, dimethyl trisulfide, methional, hexanal, (E)-2-nonenal, acetoin, 1-octen-3-one, δ-dodecalactone, furaneol, hexanoic acid, heptanal, and ethyl caproate. This study could provide important information for researching and developing Cheddar cheese-related products.

Simultaneous removal of ammonia and volatile organic compounds from composting of dead pigs and manure using pilot-scale biofilter

ABSTRACT Odor emission is one of the most common problems associated with dead animals composting. Biofiltration treatment for eliminating exhaust odors formed during dead pigs and manure composting has been studied. The composting and biofiltration process consisted of two series of tests. Composting experimental trials lasted 6 weeks, and composting was performed using six pilot-scale reactor vessels. A total of 37 kinds of volatile organic compounds (VOCs) present in the air were identified, and temporal variations were determined during the 42 days of composting. Dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), and trimethylamine (TMA) were identified as the main odors VOCs component according to odor active values (OAVs). Nine biofilter vessels containing mature compost were used in studying the effect of different (30, 60, and 100 s) empty bed retention times (EBRT) on the simultaneous removal efficiencies (REs) of NH3, DMS, DMDS, DMTS, and TMA. Results indicated that the inlet concentration of NH3 applied was 12–447 mg m−3, and the average removal efficiencies were 85.4%, 88.7%, and 89.0% for EBRTs of 30, 60, and 100 s, respectively. The average REs of DMS, DMDS, DMTS, and TMA were 79.2%–95.4%, 81.9%–94.0%, 76.7%–99.1%, and 92.9%–100%, respectively, and their maximum elimination capacity (ECs) were 220, 1301, 296, and 603 mg m−3 h−1, respectively. The optimal EBRT for the stimulation removal of NH3, DMS, DMDS, DMTS, and TMA was 60 s. Implications: Dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), and trimethylamine (TMA) were identified as the main odors VOCs component during dead pigs and manure composting. Biofilter with mature as media can be used to stimulation remove NH3, DMS, DMDS, DMTS, and TMA, the optimal empty bed retention times EBRT was 60 s.

Diagnosing complex odor problems occurring in micro-polluted source water: Primary approach and application.

The odor problems in river-type micro-polluted water matrixes are complicated compared to those in lakes and reservoirs. For example, the TY River in Jiangsu Province has been associated with complex odors, whereas the specific odor compounds were not clear. In this paper, a comprehensive study on characterizing the odors and odorants in source water from the TY River was conducted. Six odor types, including earthy, marshy, fishy, woody, medicinal, and chemical odors, were detected for the first time; correspondingly, thirty-three odor-causing compounds were identified. By means of evaluating odor activity values and reconstituting the identified odorants, 95, 93, 92, 90, 89 and 88% of the earthy, marshy, fishy, woody, medicinal and chemical odors in the source waters could be clarified. Geosmin and 2-methylisoborneol were associated with earthy odor, while amyl sulfide, dibutyl sulfide, propyl sulfide, dimethyl disulfide, dimethyl trisulfide and indole were related to marshy odor. The major woody and fishy odor compounds were vanillin, geraniol, β-cyclocitral and 2,4-decadienal, 2-octenal, respectively. Medicinal and chemical odors were mainly caused by 2-chlorophenol, 4-bromophenol, 2,6-dichlorophenol and naphthalene, and 1,4-dichlorobenzene, respectively. This is the first study in which six odor types and thirty-three odorants were identified simultaneously in a river-type micro-polluted water source, which can offer a reference for odor management in drinking water treatment plants.

Effects of electron-beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique.

Vacuum-packed salmon was treated by electron beam irradiation preservation technology, to study the effects of electron-beam irradiation on odor active compounds of salmon by two types of methods for extraction: headspace-solid phase micro extraction (HS-SPME) and solvent assisted flavor evaporation (SAFE). Volatile flavor compounds examined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O), combined with aroma extract dilution method (AEDA) and odor activity value (OAV) for identification of important odorants. In addition, the correlation between sensory attributes and volatile compounds of salmon irradiated at different doses was analyzed by partial least squares regression (PLSR). The results showed that after SPME and SAFE extraction, a total of 49 and 70 volatile flavor compounds were detected in salmon before and after electron beam irradiation. AEDA and OAV were further identified, among which 10 odorants were considered as important volatile flavor compounds and played an important role in the formation of aroma contours such as meaty, fatty, and grassy in salmon. In addition, methanethiol, 3-methyl butyraldehyde, 3-methyl propyl aldehyde, dimethyl disulfide, dimethyl trisulfide, and 2-pentyl furan were identified as the important volatile flavor compounds in salmon irradiated with 4 kGy, and were also the unique compounds that constituted irradiation off-odor. In general, salmon irradiated with 1 kGy showed the best aroma profile. PRACTICAL APPLICATION: SPME and SAFE were used as two types of extraction methods for volatile compounds of salmon, which complemented each other. Additionally, combined with AEDA and OAV, characteristic flavor compounds were identified. Furthermore, the odor fingerprint of salmon with E-beam irradiation was established for the first time.

Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography-Olfactometry, Odor Activity Values, and Aroma Recombination.

Fragrant Brassica species seed oils (FBO) produced in China are mainly obtained from rapeseed (Brassica napus: B. napus) and mustard seeds (Brassica juncea: B. juncea). The characterization and differences of aroma profiles between those two species remain unclear. In this study, the volatile compounds in FBOs were systemically extracted by headspace solid-phase microextraction and solvent-assisted flavor evaporation combined with ultrasound and identified by comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOFMS) and gas chromatography-olfactometry (GC-O). Ninety-three odorants were identified as aroma-active compounds with flavor dilution (FD) factors ranging from 1 to 6561. Moreover, 63 key compounds exhibited their odor activity values (OAVs) to be greater than 1. The oils of the two species were successfully recombinated with their key odorants. B. juncea oils presented stronger pungent-like, pickled-like, and fishy like notes compared to B. napus oils. The key odor differences were primarily attributed to the concentration of 3-butenenitrile, 4-(methylsulfanyl)butanenitrile, 5-(methylsulfanyl)pentanenitrile, 3-isothiocyanato-1-propene, 3-methyl-3-butenenitrile, isothiocyanatocyclopropane, (methylsulfanyl)acetonitrile, dimethyl sulfide, dimethyl trisulfide, and 3-(methyldisulfanyl)-1-propene. This work provides a guide for the selection of raw materials and odor markers in fragrant B. napus and B. juncea oils.

Release of odorants from sediments of the largest drinking water reservoir in Shanghai: Influence of pH, temperature, and hydraulic disturbance

Endogenous pollution from sediments is gradually becoming a critical pollution source of the drinking water reservoir. Odorants can be released from sediments into the overlying water which further deteriorate the water quality of the drinking water reservoir. In this work, we set the sediment-overlying water systems under various water pH (6.5, 8 and 9), temperature (4, 20 and 30 °C) during 30 days and intermittent or continuous hydraulic disturbances (at 100 r/min or 200 r/min) in 5 days, and investigated the dynamic release of odorants from the drinking water reservoir sediments via using headspace solid-phase microextraction (HSPME) and gas chromatography-mass spectrometry (GC-MS). The result shows that weakly alkaline environment slightly but not significantly increased the concentration of dimethyl disulfide (DMDS) in the overlying water. Furthermore, low temperature promoted the release of bis(2-chloroisopropyl) ether (BCIE) and geosmin to 108.36 and 18.98 ng/L, respectively, while high temperature facilitated the DMDS release to 20.33 ng/L. Notably, hydraulic disturbances drastically elevated the level of seven odorants released from the sediments. Specially, benzaldehyde exhibited highest concentration at 260.50 ng/L. The continuous disturbance greatly enhanced the release of benzaldehyde, DMDS, dimethyl trisulfide (DMTS), BCIE and 1,4-dichloro-benzene (1,4-DCB) from sediments with a positive disturbance speed-dependence. However, the intermittent disturbance promoted higher level of geosmin in the overlying water compared to the continuous disturbance. Only continuous hydraulic disturbance at high speed could lead to the release of ethylbenzene from sediments, which was up to 4.89 ng/L in 12 h.

Influence of pH, Temperature, and Water Activity on Covalent Adduct Formation between Selected Flavor Compounds and Model Protein β-Lactoglobulin.

This study investigates the influence of pH, temperature, and water activity on the occurrence of covalent adduct formation between select flavor compounds and a model food protein (β-lactoglobulin). These reactions potentially result in the loss of flavor during processing and storage, reducing consumer acceptability. Foods present a diverse reaction environment encompassing a wide range of aw, pH, and storage temperature, which potentially influence protein: flavor reaction rates. Liquid chromatography/mass spectrometry (LC/MS) data showed that covalent adducts were formed more slowly at low pHs (3) than basic pHs (8) (for citral, allyl isothiocyanate, and dimethyl trisulfide). No reactivity was observed for benzaldehyde at pH 3, but substantial reactivity was found at pHs 7 and 8. The amount of adducts formed increased with an increase in storage temperature. Higher temperatures (45 °C) led to the formation of products that were not observed at lower temperatures (4 and 20 °C). An increase in water activity (0.11-0.75) led to an increase in formation of adducts for allyl isothiocyanate. There were no observable differences in adduct formation as a function of aw for benzaldehyde, citral, and dimethyl disulfide. However, this lack of observed effect may be due to the rate of reaction being too slow to be detected in the timeframe of this study.

Botanical sulfane sulfur donors inhibit ferroptotic cell death caused by the depletion of cysteine

Inhibitors against cystine-glutamate antiporter, including erastin, elicit ferroptotic cell death. The erastin-induced ferroptotic cell death appears to be caused by cysteine as well as glutathione depletion. Cysteine is an essential substrate for sulfane sulfur producing systems in cells, generating persulfides that function as intracellular antioxidants and intermediates in iron-sulfur cluster production. Therefore, we examined whether botanical sulfane sulfur donors such as diallyl trisulfide (DATS) and dimethyl trisulfide (DMTS) prevent ferroptotic cell death in HT1080 cells treated with erastin. As a result, DMTS (20 μM) and DATS (10 μM) rescued the erastin-treated HT1080 cells by 69.6% and 91.6%, respectively. Furthermore, DMTS-containing squeeze of cabbage (2.0 g/L) and DATS-containing squeeze of garlic (0.07 g/L) rescued the erastin-treated HT1080 cells by 76.5% and almost 100%, respectively. In conclusion, the ingestion of trisulfides may bring about increased resistance to ferroptotic cell death in vivo.

Investigation of dimethyl trisulfide as a promising therapeutic agent in experimental acute pancreatitis

Investigation of dimethyl trisulfide as a promising therapeutic agent in experimental acute pancreatitis