Production Of Sulfur Compounds Research Articles

Lavandula angustifolia Essential Oil Inhibits the Ability of Fusobacterium nucleatum to Produce Volatile Sulfide Compounds, a Key Components in Oral Malodor.

Oral malodor still constitutes a major challenge worldwide. A strong effort is invested in eliminating volatile sulfur compound-producing oral bacteria through organic natural products such as essential oils. Fusobacterium nucleatum is a known volatile sulfur compound-producing bacteria that inspires oral malodor. The aim of the present study was to test the effect of lavender essential oil on the bacterium's ability to produce volatile sulfide compounds, the principal components of oral malodor. Lavender (Lavandula angustifolia) essential oil was extracted by hydrodistillation and analyzed using GC-MS. The minimal inhibitory concentration (MIC) of lavender essential oil on Fusobacterium nucleatum was determined in a previous trial. Fusobacterium nucleatum was incubated anaerobically in the presence of sub-MIC, MIC, and above MIC concentrations of lavender essential oil, as well as saline and chlorhexidine as negative and positive controls, respectively. Following incubation, volatile sulfur compound levels were measured using GC (Oralchroma), and bacterial cell membrane damage was studied using fluorescence microscopy. Chemical analysis of lavender essential oil yielded five main components, with camphor being the most abundant, accounting for nearly one-third of the total lavender essential oil volume. The MIC (4 µL/mL) of lavender essential oil reduced volatile sulfur compound secretion at a statistically significant level compared to the control (saline). Furthermore, the level of volatile sulfur compound production attributed to 1 MIC of lavender essential oil was in the range of the positive control chlorhexidine with no significant difference. When examining bacterial membrane damage, 2 MIC of lavender essential oil (i.e., 8 µL/mL) demonstrated the same, showing antibacterial membrane damage values comparative to chlorhexidine. Since lavender essential oil was found to be highly effective in hindering volatile sulfur compound production by Fusobacterium nucleatum through the induction of bacterial cell membrane damage, the results suggest that lavender essential oil may be a suitable alternative to conventional chemical-based anti-malodor agents.

Effects of micro- and nano-plastics on growth, antioxidant system, DMS, and DMSP production in Emiliania huxleyi

Due to the potential impacts of microplastics (MPs) and nanoplastics (NPs) on algal growth and thereby affect the climate-relevant substances, dimethylsulfoniopropionate (DMSP) and dimethyl sulfide (DMS), we studied the polystyrene (PS) MPs and NPs of 1 μm and 80 nm impacts on the growth, chlorophyll content, reactive oxygen species (ROS), antioxidant enzyme activity, and DMS/DMSP production in Emiliania huxleyi. E. huxleyi is a prominent oceanic alga that plays a key role in DMS and DMSP production. The results revealed that high concentrations of MPs and NPs inhibited the growth, carotenoid (Car), and Chl a concentrations of E. huxleyi. However, short-time exposure to low concentrations of PS MPs and NPs stimulated the growth of E. huxleyi. Furthermore, high concentrations of MPs and NPs resulted in an increase in the superoxide anion radical (O2.–) production rate and a decrease in the malondialdehyde (MDA) content compared with the low concentrations. Exposure to MPs and NPs at 5 mg L−1 induced superoxide dismutase (SOD) activity as a response to scavenging ROS. High concentrations of MPs and NPs significantly inhibited the production of DMSP and DMS. The findings of this study support the potential ecotoxicological impacts of MPs and NPs on algal growth, antioxidant system, and dimethylated sulfur compounds production, which maybe potentially impact the global climate.

Sulfur metabolism in durian pulps: Factors contributing to the production of volatile sulfur compounds during fruit ripening

Durian (Durio zibethinus L.), an economically important fruit crop in Southeast Asia, is known for its strong sulfuryl aroma resulting from the accumulation of sulfur-containing compounds. However, our understanding of sulfur metabolism in fruit remains limited. In this study, we focused on the functional characterization of durian methionine γ-lyase (DzMGL), the key enzyme in volatile sulfur compound (VSC) production. In addition, to gain a better insight into sulfur metabolism, we profiled metabolites related to this process using various methods and assessed the expression of relevant genes through reverse transcription-quantitative PCR. Our gene and metabolite analyses revealed that sulfur metabolism is activated during ripening. Interestingly, DzMGL exhibited a higher efficiency in using L-cysteine than Arabidopsis MGL. The differential levels of the produced VSCs explained the aroma intensity-related differences between the two commercial Thai cultivars ‘Chanee’ and ‘Monthong’. Furthermore, the cysteine availability-related differences between the two cultivars could contribute to this variation, with ‘Chanee’ containing higher cysteine levels than ‘Monthong’. Our findings indicated that γ-glutamylcysteine was the preferred form of sulfur storage in durian pulps, with a potential recycling process providing intermediates that flux methionine toward ethylene biosynthesis and VSC production. This study provides novel insights into sulfur metabolism in durian fruit.

Synergistic and competitive adsorption of NOx and SO2 using a microwave-assisted approach with industrial waste materials fly ash and carbide slag as sorbents

A novel catalytic adsorption approach for microwave-assisted synergistic utilization of coal fly ash (FA) and carbide slag (CS) as adsorbents and Na2O/Na2O2 as a catalyst was proposed as an efficient and low-cost De-SO2 and De-NOx technology. The highest SO2 and NOx adsorption capabilities under these circumstances were 0.55 and 0.06 mg/g under 2% Na2O/FA-CS adsorbent at 150 °C respectively. The experimental results shows that the loaded Na2O2 as adsorbent in the Na2O2/FA-CS was strongly oxidized and decomposed into reactive oxygen (O∗), in which the conversion behavior of NOx (ads) and SOx (ads) contributed to the catalytic activation and adsorption performance. In the synergistic adsorption process, both NOx (ads) and SOx (ads) were present on the adsorption interface of the X% Na2O/FA-CS adsorbent, which also facilitated the production of unstable nitrogen and sulfur compounds. In the competitive adsorption process, NOx and SOx readily occupied the active adsorption spots of CaO used as an adsorbent in FA-CS while also contaminating the active catalytic spots of the coexisting Na2+/Na1+ ions, thus reducing the activity and efficiency of the adsorbent.Environmental implications: Coal fly ash is the main solid waste discharged from coal-fired power stations. The large amount of coal fly ash occupies land resources, while solid fine particles and heavy metals pollute the surrounding air. In addition, calcium carbide slag is a kind of industrial waste slag mainly comprising calcium hydroxide. Calcium carbide slag exhibits the characteristics of high humidity and alkalinity, leading to stockpiling and land pollution. To achieve resource utilization and high-value utilization, synergistic microwave-assisted utilization of industrial waste materials coal fly ash and carbide slag was assessed for high-efficiency desulfurization and denitrification.

Relationships between Molecular Characteristics of Novel Organic Selenium Compounds and the Formation of Sulfur Compounds in Selenium Biofortified Kale Sprouts.

Due to problems with selenium deficiency in humans, the search for new organic molecules containing this element in plant biofortification process is highly required. Selenium organic esters evaluated in this study (E-NS-4, E-NS-17, E-NS-71, EDA-11, and EDA-117) are based mostly on benzoselenoate scaffolds, with some additional halogen atoms and various functional groups in the aliphatic side chain of different length, while one compound contains a phenylpiperazine moiety (WA-4b). In our previous study, the biofortification of kale sprouts with organoselenium compounds (at the concentrations of 15 mg/L in the culture fluid) strongly enhanced the synthesis of glucosinolates and isothiocyanates. Thus, the study aimed to discover the relationships between molecular characteristics of the organoselenium compounds used and the amount of sulfur phytochemicals in kale sprouts. The statistical partial least square model with eigenvalues equaled 3.98 and 1.03 for the first and second latent components, respectively, which explained 83.5% of variance in the predictive parameters, and 78.6% of response parameter variance was applied to reveal the existence of the correlation structure between molecular descriptors of selenium compounds as predictive parameters and biochemical features of studied sprouts as response parameters (correlation coefficients for parameters in PLS model in the range-0.521 ÷ 1.000). This study supported the conclusion that future biofortifiers composed of organic compounds should simultaneously contain nitryl groups, which may facilitate the production of plant-based sulfur compounds, as well as organoselenium moieties, which may influence the production of low molecular weight selenium metabolites. In the case of the new chemical compounds, environmental aspects should also be evaluated.

Regenerative One-Stage Catalytic Absorption Process with Cupric Ions for Removal of Reduced Sulfur Compounds in Polluted Air

Reduced volatile sulfur compounds emitted from e.g. livestock production and biogas production facilities contribute to general air pollution and local odor nuisance. Improved technologies are required to mitigate the emissions of both hydrogen sulfide and organic sulfur compounds. The present study examines the oxidative absorption of reduced sulfur compounds, i.e. hydrogen sulfide, methanethiol and dimethyl sulfide in a wet oxidation process with cupric chloride. It was found that this process efficiently removes both hydrogen sulfide and methanethiol with removal efficiencies >94% under all process conditions tested, while the removal of dimethyl sulfide was in the range 20-40%. The main products determined were dimethyl disulfide, dimethyl trisulfide and elemental sulfur. It was shown that the process was more efficient than the similar process with ferric ions and higher removal could be obtained with lower residence times. Furthermore, though employing cupric ion as metal catalysts results in the production of gaseous sulfur compounds, it is estimated that this process is efficient for deodorization due to the higher odor threshold values of the product compounds and the pH range is optimal for gas streams containing CO2.

Effect of lemon essential oil on halitosis.

To evaluate the effect of lemon essential oil (LEO) on salivary bacteria and volatile sulfur compound (VSC) production of patients with halitosis. Saliva of five patients with halitosis was collected, after adding different concentrations (0.563-9mg/ml) of LEO, detecting the growth of salivary bacteria, the formation of biofilm, and VSC production, and compare the difference of different concentrations of LEO on bacterial growth and VSC production. 48 volunteers were randomly divided into 4groups. After gargling with LEO, cetylpyridinium chloride (CPC), chlorhexidine (CHX), and hydrogen peroxide (H2 O2 ) separately measure changes of VSC production and pH values at 30, 45, 60, 90, and 120min and then compare the differences at different time points within group. Compared with the negative control group, under subinhibitory concentrations of LEO (0.563-2.25mg/ml), the biofilm formation and VSC production of salivary bacteria in LEO group were significantly inhibited (p<0.05). Compared with the baseline, the VSC production of subjects decreased after rinsing with the LEO in 60min (p<0.05). After gargling with LEO, the pH value rose significantly in 30min and reverted to the baseline level at 120min (p<0.05). Lemon essential oil can inhibit the growth of salivary bacteria and reduce VSC production of patients with halitosis.

Growth, DMS and DMSP production in Emiliania huxleyi under elevated CO2 and UV radiation

The effects of ocean acidification and solar radiation on marine organisms have received increasing attention. Coccolithophores are a major producer of dimethylsulfoniopropionate (DMSP), which is a precursor of dimethylsulfide (DMS), a volatile biogenic active gas related to climate. Here, we investigated the individual and combined effects of elevated CO2 and ultraviolet radiation (UVR) on growth, DMS, and DMSP production of Emiliania huxleyi. Elevated CO2 (1000 μatm, HC) decreased the cell concentration, DMS, and particulate DMSP (DMSPp) concentrations by 17%, 20%, and 13%, respectively, compared with ambient CO2 (400 μatm, LC) in the semi-continuous culture. The addition of UVA to photosynthetically active radiation (PAR) increased cell concentration of E. huxleyi by 16% on day 4, which may be due to the photorepair effects induced by UVA, and the effect was time-dependent. PAR + UVA and PAR + UVA + UVB exposure decreased cellular DMS by 25%–56%, and increased cellular DMSPp by 60%–130% compared with PAR on days 3–4. Cellular DMSPp followed the order: PAR + UVA > PAR + UVA + UVB > PAR, and HC had no significant effects on cellular DMSPp compared with LC in the combined experiment. These results aid our understanding of the effects of ocean acidification and UV radiation on the production of methyl sulfur compounds in the ocean.

Identification of a New Family of Prenylated Volatile Sulfur Compounds in Cannabis Revealed by Comprehensive Two-Dimensional Gas Chromatography.

Cannabis sativa L. produces over 200 known secondary metabolites that contribute to its distinctive aroma. Studies on compounds traditionally associated with the scent of this plant have focused on those within the terpenoid class. These isoprene-derived compounds are ubiquitous in nature and are the major source of many plant odors. Nonetheless, there is little evidence that they provide the characteristic “skunk-like” aroma of cannabis. To uncover the chemical origins of this scent, we measured the aromatic properties of cannabis flowers and concentrated extracts using comprehensive two-dimensional gas chromatography equipped with time-of-flight mass spectrometry, flame ionization detection, and sulfur chemiluminescence. We discovered a new family of volatile sulfur compounds (VSCs) containing the prenyl (3-methylbut-2-en-1-yl) functional group that is responsible for this scent. In particular, the compound 3-methyl-2-butene-1-thiol was identified as the primary odorant. We then conducted an indoor greenhouse experiment to monitor the evolution of these compounds during the plant’s lifecycle and throughout the curing process. We found that the concentrations of these compounds increase substantially during the last weeks of the flowering stage, reach a maximum during curing, and then drop after just one week of storage. These results shed light on the chemical origins of the characteristic aroma of cannabis and how volatile sulfur compound production evolves during plant growth. Furthermore, the chemical similarity between this new family of VSCs and those found in garlic (allium sativum) suggests an opportunity to also investigate their potential health benefits.

Springtime Spatial Distributions of Biogenic Sulfur Compounds in the Yangtze River Estuary and Their Responses to Seawater Acidification and Dust

AbstractThe spatial distributions of dimethylsulfide (DMS), dimethylsulfoniopropionate (DMSP), and dimethylsulfoxide (DMSO) were investigated in the Yangtze River Estuary from 9 to 23 March, 2018. The average concentrations of DMS, dissolved DMSP (DMSPd), particulate DMSP (DMSPp), dissolved DMSO (DMSOd) and particulate DMSO (DMSOp) were 3.00 ± 2.53, 1.75 ± 1.08, 10.89 ± 14.28, 9.80 ± 7.79, and 9.51 ± 8.90 nmol L−1, respectively. The high DMS and DMSP concentrations occurred mainly in the open sea, exhibiting distribution patterns similar to chlorophyll a (Chl‐a). Due to the release of resuspended sediments, elevated DMSO concentrations were observed in the bottom waters of some stations. The three sulfur compounds were positively correlated with Chl‐a (p &lt; 0.05), suggesting that phytoplankton played an essential role in the production of sulfur compounds. Comparisons with previous research showed that the concentrations of DMS, DMSP, and DMSOp exhibited clear seasonal variability. The average sea‐to‐air flux of DMS was 8.19 ± 12.94 μmol m−2 d−1 in the study area, indicating that the estuary and continental shelf sea were significant contributors to the global sulfur cycle. Ship‐based incubation experiments showed that lower pH inhibited the production of the three biogenic sulfur compounds, while the addition of dust promoted their release. Therefore, in the future, the inhibitory effect of seawater acidification on the production of phytoplankton and sulfur compounds might be offset, to some degree, by the input of nutrient‐rich dust.

Volatile scent chemicals in the urine of the red fox, Vulpes vulpes

The red fox is a highly adaptable mammal that has established itself world-wide in many different environments. Contributing to its success is a social structure based on chemical signalling between individuals. Urine scent marking behaviour has long been known in foxes, but there has not been a recent study of the chemical composition of fox urine. We have used solid-phase microextraction and gas chromatography-mass spectrometry to analyze the urinary volatiles in 15 free-ranging wild foxes (2 female) living in farmlands and bush in Victoria, Australia. Foxes here are routinely culled as feral pests, and the urine was collected by bladder puncture soon after death. Compounds were identified from their mass spectra and Kovats retention indices. There were 53 possible endogenous scent compounds, 10 plant-derived compounds and 5 anthropogenic xenobiotics. Among the plant chemicals were several aromatic apocarotenoids previously found in greater abundance in the fox tail gland. They reflect the dietary consumption of carotenoids, essential for optimal health. One third of all the endogenous volatiles were sulfur compounds, a highly odiferous group which included thiols, methylsulfides and polysulfides. Five of the sulfur compounds (3-isopentenyl thiol, 1- and 2-phenylethyl methyl sulfide, octanethiol and benzyl methyl sulfide) have only been found in foxes, and four others (isopentyl methyl sulfide, 3-isopentenyl methyl sulfide, and 1- and 2-phenylethane thiol) only in some canid, mink and skunk species. This indicates that they are not normal mammalian metabolites and have evolved to serve a specific role. This role is for defence in musteloids and most likely for chemical communication in canids. The total production of sulfur compounds varied greatly between foxes (median 1.2, range 0.4-32.3 μg 'acetophenone equivalents'/mg creatinine) as did the relative abundance of different chemical types. The urinary scent chemistry may represent a highly evolved system of semiochemicals for communication between foxes.

Logical-Information Model of Energy-Saving Production of Organic Sulfur Compounds from Low-Molecular Sulfur Waste Fuel Oil

A logical-informational model of energy resource-efficient chemical technology for the utilization of hydrogen sulfide and low molecular alkanethiols, which are toxic and difficult to remove sulfur components of residual fuel (fuel oil), is proposed. Based on the IDEF1 methodology and existing knowledge about the technological processes of the demercaptanization of various hydrocarbon raw materials (oils, gas condensates), a scheme for the production of organic sulfur compounds from sulfur waste extracted from fuel oil has been modeled. For a sufficiently complete removal of hydrogen sulfide and low molecular weight alkanethiols, energy- and resource-saving stages of the technological process have been developed, which are implemented by ultrasonic and/or magnetic treatment of fuel oil. It is proposed to use the combined action of two alternative methods of processing fuel oil to increase the efficiency of cleaning fuel oil from sulfur components. For the first time, an approach has been developed to utilize unwanted sulfuric impurities contained in fuel oil by involving electric and microwave synthesis in green technological processes, to obtain practically useful organic sulfur compounds with biological activity. It is shown that the use of one-electron oxidant thiols and hydrogen sulfide in organic media leads to the synthesis of organic disulfides and elemental sulfur. Indirect (with the use of mediators) electrosynthesis contributes to the cyclic conduct of the technological process, an increase in efficiency and a decrease in energy consumption compared to the direct (on electrodes) initiation of sulfur components.

Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine.

Sulfites and sulfides are produced by yeasts in different amounts depending on different factors, including growth medium and specific strain variability. In natural must, some strains can produce an excess of sulfur compounds that confer unpleasant smells, inhibit malolactic fermentation and lead to health concerns for consumers. In organic wines and in sulfite-free wines the necessity to limit or avoid the presence of sulfide and sulfite requires the use of selected yeast strains that are low producers of sulfur compounds, with good fermentative and aromatic aptitudes. In the present study, exploiting the sexual mass-mating spores’ recombination of a native Saccharomyces cerevisiae strain previously isolated from grape, three new S. cerevisiae strains were selected. They were characterized by low sulfide and sulfite production and favorable aromatic imprinting. This approach, that occurs spontaneously also in nature, allowed us to obtain new native S. cerevisiae strains with desired characteristics that could be proposed as new starters for organic and sulfite-free wine production, able to control sulfur compound production and to valorize specific wine types.

Immobilization of L-methionine γ-lyase on different cellulosic materials and its potential application in green-selective synthesis of volatile sulfur compounds

The aim of the present investigation is dealing with the role of different cellulosic materials in stabilization of L-methionine γ-lyase (MGL) using physical adsorbed immobilization green protocol for volatile sulfur compounds (VSCs) production. Immobilization efficiency and enzyme activity of MGL were evaluated for each of tested cellulosic material. In comparison, green cellulose nanofibers (GCNFs) were found to be promising nano-materials followed by microcrystalline cellulose (MCC) in terms of immobilization effiiciency with 60.2 % and 43% respectively. Enzyme assays demonstrated that the immobilized enzyme exhibited better thermal stability than the original one. Comparative evaluation of the free and immobilized enzyme proved that, the GCNFs-MGL was more acidic pH-stability and more halo-tolerant than the free one. In consequence of these properties, the immobilized enzyme was able to produce of VSCs via L-methionine hydrolyze more extensively under the cheese ripening conditions. Successfully immobilization of the Streptomyces DMMMH60 MGL on the GCNFs by a very simple adsorption protocol, offering an efficient and cheap method for performing repeated enzymatic hydrolysis reactions.

Microalgae Biodiesel as a Valuable Alternative to Fossil Fuels

The world economic growth causes the excessive use of fossil fuels which are the main sources of environmental pollution and global warming due to the production of carbon dioxide and sulfur compounds. Microalgae biodiesel has been considered as a renewable and sustainable energy source and has the potential to be a suitable alternative to fossil fuels due to reduction of the emission of toxic gas to the atmosphere. Microalgae open a credible new path to biomass production as a sustainable material in biodiesel production. The study of genetic engineering of microalgae and biodiesel extraction as a major biofuel has received significant attention in recent years. There are a number of successive procedures for biodiesel production using microalgae, including obtaining the raw material or fuel required for industrial processes, which includes selection of sufficient microalga species, large-scale culture, collecting cells, extracting oil, and transesterification. In order to decrease the yield cost, there should be technological advancements and process improvement. The current study is a brief review of microalgae biodiesel production with the goal of replacing fossil fuel.

Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products.

The ability of Debaryomyces hansenii to produce volatile sulfur compounds from sulfur amino acids and the metabolic pathway involved have been studied in seven strains from different food origins. Our results proved that l-methionine is the main precursor for sulfur compound generation. Crucial differences in the sulfur compound profile and amino acid consumption among D. hansenii strains isolated from different food sources were observed. Strains isolated from dry pork sausages displayed the most complex sulfur compound profiles. Sulfur compound production, such as that of methional, could result from chemical reactions or yeast metabolism, while according to this study, thioester methyl thioacetate appeared to be generated by yeast metabolism. No relationship between sulfur compounds production by D. hansenii strains and the expression of genes involved in sulfur amino acid metabolism was found, except for the ATF2 gene in the L1 strain for production of methyl thioacetate. Our results suggest a complex scenario during sulfur compound production by D. hansenii.

Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production.

During alcoholic fermentation of grape sugars, wine yeasts produce a range of secondary metabolites that play an important role in the aroma profile of wines. In this study, we have explored the ability of a large number of wine yeast strains to modulate wine aroma composition, focusing on the release of the "fruity" thiols 3-mercaptohexan-1-ol (3-MH) and 4-mercapto-4-methylpentan-2-one (4-MMP) from their respective cysteinylated nonvolatile precursors. The role of the yeast gene IRC7 in thiol release has been well established, and it has been shown that a 38-bp deletion found in many wine strains cause them to express a truncated version of Irc7p that does not possess cysteine-S-conjugate β-lyase activity. In our data, we find that IRC7 allele length alone does not fully explain the capacity of a strain to release thiols. Screening of a large number of strains coupled with analysis of genomic sequence data allowed us to identify several previously undescribed single-nucleotide polymorphisms (SNPs) in IRC7 that, when coupled with allele length, more robustly explain the ability of a particular yeast strain to release thiols from their cysteinylated precursors. We also demonstrate that allelic variation of IRC7 not only affects the release of thiols but modulates the formation of negative volatile sulfur compounds from the amino acid cysteine. The results of this study provide winemakers with an improved understanding of the genetic determinants that affect wine aroma and flavor, which can be used to guide the choice of yeast strains that are fit for purpose.IMPORTANCE Volatile sulfur compounds contribute to wine aromas that may be considered pleasant, such as "tropical," "passionfruit," and "guava," as well as aromas that are considered undesirable, such as "rotten eggs," "onions," and "sewer." During fermentation, wine yeasts release some of these compounds from odorless precursor molecules, a process that is most efficient when performed by yeasts that express active forms of the protein Irc7p. We show that most wine yeasts carry mutations that reduce activity of this protein, affecting the formation of volatile sulfur compounds that impart both pleasant and unpleasant aromas. The results provide winemakers with guidance on the choice of yeasts that can emphasize or deemphasize this particular contribution to wine quality.

Effects of ocean acidification and short-term light/temperature stress on biogenic dimethylated sulfur compounds cycling in the Changjiang River Estuary

Environmental contextContinuous anthropogenic CO2 emissions have led to an increase in seawater acidity, potentially affecting the growth of phytoplankton and their production of the climate-moderating biogenic gas, dimethyl sulfide. Our simulation experiments showed that ocean acidification, coupled with light and temperature changes, had a significant influence on dimethyl sulfide concentrations. This research provides fundamental data for predicting the biogeochemical cycle of dimethyl sulfide under various global change scenarios. AbstractOcean acidification (OA) affects marine primary productivity and community structure. Therefore, OA may influence the biogeochemical cycles of volatile biogenic dimethyl sulfide (DMS), and its precursor dimethylsulfoniopropionate (DMSP) and photochemical oxidation product dimethyl sulfoxide (DMSO). A 23-day shipboard incubation experiment investigated the short-term response of the production and cycling of biogenic sulfur compounds to OA in the Changjiang River Estuary to understand the effects of OA on biogenic sulfur compounds. Phytoplankton abundance and community composition showed a marked difference at three different pH levels at the late stage of the experiment. Significant reductions in chlorophyll a (Chl-a), DMS, particulate DMSP (DMSPp) and dissolved DMSO (DMSOd) concentrations were identified under high CO2 levels. Moreover, minimal changes were observed in the productions of dissolved DMSP (DMSPd) and particulate DMSO (DMSOp) among the treatments. The ratios of DMS, total DMSP (DMSPt) and total DMSO (DMSOt) to Chl-a were not affected by a change in pH. Furthermore, the concentrations of DMS and DMSOd were closely related to the mean bacterial abundance at the three pH levels. Additional short-term (8h) incubation experiments on the light and temperature effects showed that the influence of pH on the production of dimethylated sulfur compounds also depended on solar radiation and temperature. Under natural and UVB light, DMS photodegradation rates increased by 1.6 to 4.2 times at low pH levels. Thus, OA may lead to decreasing DMS concentrations in surface seawater. Light and temperature conditions also play important roles in the production and cycling of biogenic sulfur compounds.

Two mechanisms of oral malodor inhibition by zinc ions.

ObjectivesThe aim of this study was to reveal the mechanisms by which zinc ions inhibit oral malodor.Material and MethodsThe direct binding of zinc ions to gaseous hydrogen sulfide (H2S) was assessed in comparison with other metal ions. Nine metal chlorides and six metal acetates were examined. To understand the strength of H2S volatilization inhibition, the minimum concentration needed to inhibit H2S volatilization was determined using serial dilution methods. Subsequently, the inhibitory activities of zinc ions on the growth of six oral bacterial strains related to volatile sulfur compound (VSC) production and three strains not related to VSC production were evaluated.ResultsAqueous solutions of ZnCl2, CdCl2, CuCl2, (CH3COO)2Zn, (CH3COO)2Cd, (CH3COO)2Cu, and CH3COOAg inhibited H2S volatilization almost entirely. The strengths of H2S volatilization inhibition were in the order Ag+ > Cd2+ > Cu2+ > Zn2+. The effect of zinc ions on the growth of oral bacteria was strain-dependent. Fusobacterium nucleatum ATCC 25586 was the most sensitive, as it was suppressed by medium containing 0.001% zinc ions.ConclusionsZinc ions have an inhibitory effect on oral malodor involving the two mechanisms of direct binding with gaseous H2S and suppressing the growth of VSC-producing oral bacteria.

Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation.

Microbial sulfur metabolism plays crucial roles in various food and alcoholic beverage fermentations. 3-(Methylthio)-1-propanol and dimethyl disulfide are important sulfur compounds in fermented foods and alcoholic beverages. Here, we studied the dynamics of these two compounds during spontaneous Chinese liquor fermentation. The two compounds reached the maximum concentration at day 10 and the maximum production rate at day 3. Metatranscriptomic analysis at days 3 and 10 revealed a total of 354 metabolically active microorganisms. Saccharomyces and Lactobacillus were identified as core microbiota critical for sulfur compound production based on both the transcript abundances of the principal genes and the distribution frequencies of 31 enzymes involved in sulfur metabolism. Saccharomyces transcribed genes encoding 23 enzymes related to the generation of 3-(methylthio)-1-propanol and dimethyl disulfide, and Lactobacillus was active in the methyl cycle, which recycles methionine, the precursor of the two sulfur compounds. Furthermore, the sulfur metabolism-related characteristics of two representative species were studied in coculture during a simulated fermentation. Saccharomyces cerevisiae JZ109 produced 158.4 μg/liter 3-(methylthio)-1-propanol and 58.5 μg/liter dimethyl disulfide in monoculture, whereas Lactobacillus buchneri JZ-JN-2017 could not produce these two compounds in monoculture. Their coculture significantly enhanced the generation of 3-(methylthio)-1-propanol (350.0 μg/liter) and dimethyl disulfide (123.8 μg/liter). In addition, coculture significantly enhanced the gene transcriptions (fold change, 1.5 to ∼55.0) that convert methionine to these two compounds in S. cerevisiae and in the methyl cycle of L. buchneri This study reveals a novel synergistic effect between members of the core microbiota in the production of sulfur compounds via methionine recycling in spontaneous Chinese liquor fermentation.IMPORTANCE Sulfur compounds play a crucial role in the aroma quality of various fermented foods and alcoholic beverages. However, it is unclear how these compounds are produced by microbes during their spontaneous fermentations. Here, we identified the core microbiota (Saccharomyces and Lactobacillus) associated with sulfur metabolism by determining both transcript abundance and distribution frequency of each genus in spontaneous Chinese liquor fermentation. This study provides a system-level analysis of sulfur metabolism by the metatranscriptomic analysis and culture-dependent methods. It sheds new light on how the metabolic behavior of the microbiota contributes to the liquor aroma quality. Furthermore, this work reveals a novel synergistic effect between Saccharomyces and Lactobacillus in the production of sulfur compounds, in which Lactobacillus regenerates the precursor methionine for sulfur compound production by Saccharomyces Our findings can contribute to the enhancement of aroma characteristics in Chinese liquor and open new avenues for improving various food and alcoholic beverage fermentation processes.