Thiol dioxygenases: from structures to functions

Thiol oxidation to dioxygenated sulfinic acid is catalyzed by an enzyme family characterized by a cupin fold. These proteins act on free thiol-containing molecules to generate central metabolism precursors and signaling compounds in bacteria, fungi, and animal cells. In plants and animals, they also oxidize exposed N-cysteinyl residues, directing proteins to proteolysis. Enzyme kinetics, X-ray crystallography, and spectroscopy studies prompted the formulation and testing of hypotheses about the mechanism of action and the different substrate specificity of these enzymes. Concomitantly, the physiological role of thiol dioxygenation in prokaryotes and eukaryotes has been studied through genetic and physiological approaches. Further structural characterization is necessary to enable precise and safe manipulation of thiol dioxygenases (TDOs) for therapeutic, industrial, and agricultural applications.

Effects of postharvest cysteine treatment on sensory quality and contents of bioactive compounds in goji fruit

Effects of cysteine (Cys) treatments (0, 0.01%, 0.05% and 0.10%) on sensory quality and bioactive compounds in goji fruit stored at 4 °C and 90% RH for 10 d were investigated. Results indicated that 0.05% Cys treatment significantly reduced decay ratio and weight loss, and maintained total soluble solid content in goji fruit. Furthermore, 0.05% Cys treatment increased the contents of total phenolic, ascorbic acid and total glutathione, and the ratio of glutathione/oxidized glutathione, resulting in the higher antioxidant capacity. Determination of five free amino acids showed that 0.05% Cys treatment increased the Pro and Tau contents, while had no significant effect on the Cys, Glu and GABA contents. The increase in Tau content might be due to the up-regulation of two key genes involved in the Tau synthesis including CDO and CSAD. These findings suggested that Cys treatment could improve the storage quality in goji fruit.