Dietary organosulfur compounds from garlic and cruciferous vegetables as potent hypochlorite scavengers

Dietary organosulfur compounds from garlic and cruciferous vegetables as potent hypochlorite scavengers

Dietary organosulfur compounds commonly found in garlic and cruciferous vegetables are potent hypochlorite scavengers as measured using a novel fluorescence assay based on quantum dots (QDs) as the nanoprobe. By using hydrogen sulfide as a standard, we quantified the HClO scavenging capacity of orga...

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Bibliographic Details
Main Authors: Hongyu Wang, Dejian Huang
Format: Article
Language:English
Published: Elsevier 2015-10-01
Series:Journal of Functional Foods
Subjects:
Dietary organosulfides
Garlic
Hypochlorite
Antioxidants
Quantum dots
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464614002291
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spelling doaj-ee65d35305bd4d27b70b0d74e79b30552021-04-29T04:42:51ZengElsevierJournal of Functional Foods1756-46462015-10-0118986993Dietary organosulfur compounds from garlic and cruciferous vegetables as potent hypochlorite scavengersHongyu Wang0Dejian Huang1Food Science & Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Republic of SingaporeFood Science & Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Republic of Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215123, China; Corresponding author. Tel.: +65 6516 8821; fax: +65 67757895.Dietary organosulfur compounds commonly found in garlic and cruciferous vegetables are potent hypochlorite scavengers as measured using a novel fluorescence assay based on quantum dots (QDs) as the nanoprobe. By using hydrogen sulfide as a standard, we quantified the HClO scavenging capacity of organosulfides in the following order: cysteine > methionine > phenethylisothiocyanate > diallyldisulfide ~ dially trisulfide. The reaction products of these sulfides with hypochlorite were characterized by LC–MS spectra, which revealed that the sulfur atoms are the acceptor of oxygen from hypochlorite. Finally, the hypochlorite scavenging activity of garlic upon heat treatment reduced the ClO− scavenging activity significantly.http://www.sciencedirect.com/science/article/pii/S1756464614002291Dietary organosulfidesGarlicHypochloriteAntioxidantsQuantum dots
collection DOAJ
language English
format Article
sources DOAJ
author Hongyu Wang
Dejian Huang
spellingShingle Hongyu Wang
Dejian Huang
Dietary organosulfur compounds from garlic and cruciferous vegetables as potent hypochlorite scavengers
Journal of Functional Foods
Dietary organosulfides
Garlic
Hypochlorite
Antioxidants
Quantum dots
author_facet Hongyu Wang
Dejian Huang
author_sort Hongyu Wang
title Dietary organosulfur compounds from garlic and cruciferous vegetables as potent hypochlorite scavengers
title_short Dietary organosulfur compounds from garlic and cruciferous vegetables as potent hypochlorite scavengers
title_full Dietary organosulfur compounds from garlic and cruciferous vegetables as potent hypochlorite scavengers
title_fullStr Dietary organosulfur compounds from garlic and cruciferous vegetables as potent hypochlorite scavengers
title_full_unstemmed Dietary organosulfur compounds from garlic and cruciferous vegetables as potent hypochlorite scavengers
title_sort dietary organosulfur compounds from garlic and cruciferous vegetables as potent hypochlorite scavengers
publisher Elsevier
series Journal of Functional Foods
issn 1756-4646
publishDate 2015-10-01
description Dietary organosulfur compounds commonly found in garlic and cruciferous vegetables are potent hypochlorite scavengers as measured using a novel fluorescence assay based on quantum dots (QDs) as the nanoprobe. By using hydrogen sulfide as a standard, we quantified the HClO scavenging capacity of organosulfides in the following order: cysteine > methionine > phenethylisothiocyanate > diallyldisulfide ~ dially trisulfide. The reaction products of these sulfides with hypochlorite were characterized by LC–MS spectra, which revealed that the sulfur atoms are the acceptor of oxygen from hypochlorite. Finally, the hypochlorite scavenging activity of garlic upon heat treatment reduced the ClO− scavenging activity significantly.
topic Dietary organosulfides
Garlic
Hypochlorite
Antioxidants
Quantum dots
url http://www.sciencedirect.com/science/article/pii/S1756464614002291
work_keys_str_mv AT hongyuwang dietaryorganosulfurcompoundsfromgarlicandcruciferousvegetablesaspotenthypochloritescavengers
AT dejianhuang dietaryorganosulfurcompoundsfromgarlicandcruciferousvegetablesaspotenthypochloritescavengers
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