Role of Sulfur Compounds in Vegetable and Mushroom Aroma

Formation of key aroma compounds in Agrocybe aegerita during hot air drying: Amino acids and reducing sugars identified as flavor precursors

Agrocybe aegerita is a type of mushroom widely popular among consumers for its unique flavor. In this study, aroma properties and key aroma-active compounds (AACs) in fresh and dried A. aegerita were identified by molecular sensory science. The flavor characteristics are more abundant in A. aegerita submitted to hot air drying (HAD), especially nutty, roasted, smoky and meaty, while raw mushroom and earthy were significantly reduced, which can be attributed to the shift of key AACs from aldehydes and ketones to heterocyclic and sulfur-containing compounds during HAD. Pearson correlation analysis and validation experiments showed that the Maillard reaction between methionine (Met) and ribose was the main pathway for producing "meaty" compounds like dimethyl trisulfide and 3-methylthiopropanal. Moreover, dimethyl trisulfide and 3-methylthiopropanal production showed a nonlinear fit with increasing Met and ribose contents. The study provides a theoretical basis for A. aegerita as a novel meat flavor condiment.

Two Terpene Synthases Are Involved in Multiple Sesquiterpene Biosynthesis in the Woody Vegetable, Toona sinensis

As a special woody vegetable, Chinese toon (Toona sinensis) has a unique flavor, which is mainly formed by a combination of volatile substances. The secretion and storage of volatile odorants in plants are often carried out in trichomes. Currently, studies on the formation of T. sinensis flavor in terms of biosynthetic processes and epidermal trichome morphology are scarce. Here, we conducted a detailed analysis of the morphology, structure, and distribution of trichomes on the leaves of T. sinensis. We identified three types of trichomes: non-glandular, sessile glandular, and stalked glandular. We found that the distribution of trichomes varies greatly in the natural populations of T. sinensis, and this may be closely related to the changes in volatile components. In order to clarify the relationship between secondary metabolism and trichome formation, we integrated the metabolic analysis of volatiles with transcriptome analysis and discovered two important (Terpene Synthase) TPS genes that may be directly involved in terpene synthesis. Through the heterologous expression in tobacco and the transient expression in T. sinensis, we showed that the TPS genes can participate in the synthesis of sesquiterpenes, among which TsTPS1262 can lead to the synthesis of elemene in T. sinensis. Our study provides insights into the synthesis pathways of complex volatile components in T. sinensis and also provides a basis for flavor breeding applications.

Exploring the possible mechanisms of X-rays treatment for retention aroma volatiles in shiitake mushrooms during low temperature storage

X-rays irradiation has been demonstrated to effectively preserve the freshness of edible fungi and delay the loss of aroma during storage. In this study, shiitake mushrooms were irradiated with X-rays dose of 0.5 kGy and stored at 2 °C for 35 days. Non-irradiated mushrooms were recorded as control group. Results indicated that 0.5 kGy X-rays treatment preserved the flavor quality by exhibiting higher volatile substance content in shiitake mushrooms. X-rays treatment promoted the activities of lipoxygenase (LOX) and alcohol dehydrogenase (ADH) and oxidation of linoleic acid. In addition, the degradation of methionine and cysteine was facilitated by X-rays. Higher enzymes activities for γ-glutamyl transpeptidase (GGT) and cystine sulfoxide lyase (CS lyase) were found in 0.5 kGy X-rays irradiated mushrooms. These findings suggest that the retention of mushroom flavor by X-rays treatment is closely related to fatty acid metabolism, sulfur-containing amino acid metabolism, and lentinic acid metabolism.

Magnetically recoverable catalysts for efficient multicomponent synthesis of organosulfur compounds

This manuscript introduces a groundbreaking study on the development and application of magnetically recoverable catalysts for the efficient multicomponent synthesis of organosulfur compounds. Capitalizing on the unique advantages of magnetic recovery, these catalysts streamline the synthesis process, offering an innovative solution that marries efficiency with environmental sustainability. By facilitating the multicomponent reaction of key precursors in the presence of sulfur sources, the catalysts enable the straightforward synthesis of various valuable organosulfur compounds, crucial in numerous pharmaceutical, agricultural, and material science applications. Key findings demonstrate a significant enhancement in reaction yields and selectivity and the remarkable ease with which the catalysts can be recovered and reused, thereby reducing both waste and operational costs. Magnetic catalysts, often based on magnetic iron nanoparticles, facilitate rapid and efficient reactions under mild conditions, offering superior atom economy, reduced solvent use, and the potential for scalable processes. Additionally, magnetically separating the catalysts from the reaction mixture enables multiple recycling cycles, reducing waste and operational costs. The review also discusses the mechanistic insights, challenges, and recent advancements in this field alongside future directions for developing more robust and versatile magnetic catalytic systems. This research embodies a significant step forward in the field of catalysis, highlighting the potential of magnetically recoverable catalysts to revolutionize the synthesis of complex molecules. Future perspectives discussed in the manuscript focus on expanding the scope of these catalysts to broader applications, optimizing catalyst design for enhanced performance, and further aligning chemical synthesis processes with the principles of green chemistry. This review covers the literature from 2010 to the end of 2024, and it encompasses the different one-pot protocols for synthesizing various heterocyclic organosulfur compounds based on magnetically recoverable catalysts.

Preference for and resistance to a toxic sulfur volatile opens up a unique niche in Drosophila busckii

The ability to tolerate otherwise toxic compounds can open up unique niches in nature. Among drosophilid flies, few examples of such adaptations are known and those which are known are typically from highly host-specific species. Here we show that the human commensal species Drosophila busckii uses dimethyldisulfide (DMDS) as a key mediator in its host selection. Despite DMDS's neurotoxic properties, D. busckii has evolved tolerance towards high concentrations and uses the compound as an olfactory cue to pinpoint food and oviposition sites. This adaptability is likely linked to insensitivity of the enzyme complex cytochrome c oxidase (COX), which is a DMDS target in other insects. Our findings position D. busckii as a potential model for studying resistance to toxic gases affecting COX and offers insight into evolutionary adaptations within specific ecological contexts.

Health Benefits and Future Research of Phytochemicals: A Literature Review

Phytochemicals are nonnutritive substances found in plant foods that contribute significantly to the flavor and color of foods. These substances are usually classified as polyphenols, terpenes, sulfur-containing compounds, nitrogen-containing compounds, and others. Numerous studies over the last decades have demonstrated these substances play an immeasurable role in physiological regulation, health care, and disease prevention through their actions in antioxidation, anti-inflammation, antiaging, antivirus, anticancer, antithrombosis, lipid profile regulation, cardiovascular protection, neuroprotection, immunity regulation, and improvement of metabolic functions. This article reviews the chemistry and biochemistry of phytochemicals, their classification and chemical structure, occurrence and biosynthesis in plants, and biological activities and implications for human health and various diseases. The discussions are focused on the most recent important advances in these phytochemical researches. In addition, some future research directions of phytochemicals are set forth regarding dose-response, their mechanism and targets, interactions with gut microbiota, and impact on human health and different stages of chronic diseases.

Dietary phytochemicals alleviate the premature skin aging: A comprehensive review

Skin aging, often called as premature skin aging, is the hastened deterioration of the skin resulting from multiple factors, including UV radiation, environmental contaminants, inadequate nutrition, stress, etc. Dietary phytochemicals, present in fruits, vegetables, and other plant-derived meals, have gained interest due to their efficiency to eradicate free radicals and lowering the release of inflammatory mediators which accounts for premature skin aging. Several dietary phytochemicals, i.e., carotenoids, polyphenols, flavonoids, terpenes, alkaloids, phytosterols, etc., exhibited potential anti-oxidant, anti-inflammatory, suppression of UV damage, and promote collagen synthesis. In addition, dietary phytochemicals include sulfur, present in various foods safeguard the skin against oxidative stress and inflammation. Thus, this article delves into the comprehension of various dietary phytochemicals investigated to alleviate the premature skin aging. The article further highlights specific phytochemicals and their sources, bioavailability, mechanisms, etc., in the context of safeguarding the skin against oxidative stress and inflammation. The present manuscript is a systematic comprehension of the available literature on dietary phytochemicals and skin aging in various database, i.e., PubMed, ScienceDirect, Google Scholar using the keywords, i.e., "dietary phytochemicals", "nutraceuticals", "skin aging" etc., via Boolean operator, i.e., "AND". The dietary guidelines presented in the manuscript is a unique summarization for a broad reader to understand the inclusion of various functional foods, nutrients, supplements, etc., to prevent premature skin aging. Thus, the utilization of dietary phytochemicals has shown a promising avenue in preventing skin aging, however, the future perspectives and challenges of such phytochemicals should be comprehended via clinical investigations.

Bioactivated Glucoraphanin Improves Cell Survival, Upregulating Phospho-AKT, and Modulates Genes Involved in DNA Repair in an In Vitro Alzheimer's Disease Model: A Network-Transcriptomic Analysis

BACKGROUND/OBJECTIVES

Alzheimer's disease (AD) is one of the most common neurodegenerative diseases, for which a definitive cure is still missing. Recently, natural compounds have been investigated for their possible neuroprotective role, including the bioactivated product of glucoraphanin (GRA), the sulforaphane (SFN), which is highly rich in cruciferous vegetables. It is known that SFN alleviates neuronal dysfunction, apoptosis, and oxidative stress in the brain. In the light of this evidence, the aim of this study was to investigate the molecular effects of SFN pre-treatment in differentiated SH-SY5Y neurons exposed to β-amyloid (Aβ).

METHODS

To this end, we first evaluated first cell viability via the Thiazolyl Blue Tetrazolium Bromide (MTT) assay, and then we analyzed the transcriptomic profiles by next-generation sequencing (NGS). Finally, we used a network analysis in order to understand which biological processes are affected, validating them by Western blot assay.

RESULTS

SFN pre-treatment counteracted Aβ-induced loss of cell viability. The network-transcriptomic analysis revealed that SFN upregulates genes associated with DNA repair, such as ABRAXAS1, BRCA1, BRCA2, CDKN1A, FANCA, FANCD2, FANCE, NBN, and XPC. Finally, SFN also increased the phosphorylation of AKT, which is associated with DNA repair and cell survival.

CONCLUSIONS

These data suggest that SFN is a natural compound that could be suitable in the prevention of AD, thanks to its neuroprotective role in increasing cell survival, potentially restoring DNA damage induced by Aβ exposure.

Identification of Dipteran species inhabiting Tuber aestivum (the summer truffle) ascomata

Tuber spp. (Ascomycota) forms hypogeous fruiting bodies (truffles) that host many microbial species as well as invertebrates which feed on them. Despite the larvae and adults of Diptera and Coleoptera are commonly found to inhabit truffles, molecular investigations assessing their occurrence are still few and the number of species is probably underestimated. In this study, 52 larvae and adults of Diptera from 23 T. aestivum ascomata collected in two provinces of northern and central Italy were molecularly characterized. The sequences fell into four Diptera families, and four taxa were identified as Cheilosia soror, Phaonia cf. trimaculata, Drosophila subobscura, and Suillia gigantea. Morphology of adults belonging to these species confirmed their identity. Additional three taxa belonging to the Helomyzidae remained unclassified. The study highlighted the coexistence of different Diptera species in the same ascoma, suggesting potential lack of competitive exclusion. Geographical distribution analysis reveals non-site specificity for most species. This research contributes insights into the diversity of Dipteran species and their interactions with truffles and lays the groundwork for their monitoring, at a time where truffle resources are threatened by anthropic and environmental factors.

Qualitative and Untargeted Volatilome Fingerprinting of Aspergillus sp. and Bulbithecium sp. by HS-SPME-GCMS and Functional Interactions

Research on fungal volatile organic compounds (VOCs) has increased worldwide in the last 10 years, but marine fungal volatilomes remain underexplored. Similarly, the hormone-signaling pathways, agronomic significance, and biocontrol potential of VOCs in plant-associated fungi make the area of research extremely promising. In the current investigation, VOCs of the isolates-Aspergillus sp. GSBT S13 and GSBT S14 from marine sediments, and Bulbithecium sp. GSBT E3 from Eucalyptus foliage were extracted using Head Space solid phase microextraction, followed by gas chromatography-mass spectrometry, identification, statistical analyses, and prediction of functions by KEGG COMPOUND and STITCH 5.0 databases. The significance of this research is fingerprinting VOCs of the isolates from distinct origins, identification of compounds using three libraries (NIST02, NIST14, and W9N11), and using bioinformatic tools to perform functional analysis. The most important findings include the identification of previously unreported compounds in fungi-1-methoxy naphthalene, diethyl phthalate, pentadecane, pristane, and nonanal; the prediction of the involvement of small molecules in the degradation of aromatic compound pathways and activation, inhibition, binding, and catalysis of metabolites with predicted protein partners. This study has ample opportunity to validate the findings and understand the mechanism or mode of action, the interspecies interactions, and the role of the metabolites in geochemical cycles.

Disulfide-adducts with cysteine residues in human serum albumin prove exposure to malodorous mercaptans in vitro

Malodorants are mixtures containing mercaptans, which trigger the flight instinct upon exposure and might thus be deployed in military and civilian defense scenarios. Exposure to mercaptans might lead to unconsciousness, thus representing a possible threat for health. Therefore, we developed and validated a bioanalytical procedure for the simultaneous detection and identification of corresponding biomarkers for the verification of exposure to mercaptans. Disulfide-adducts of ethyl mercaptan (SEt), n-butyl mercaptan (SnBu), tert-butyl mercaptan (StBu) and iso-amyl mercaptan (SiAm) with cysteine (Cys) residues in human serum albumin (HSA) were formed by in vitro incubation of human plasma. After pronase-catalyzed proteolysis, reaction products were identified as adducts of the single amino acid Cys and the dipeptide cysteine-proline (Cys34Pro) detected by a sensitive μLC-ESI MS/MS method working in the scheduled multiple reaction monitoring (sMRM) mode. Dose-response studies showed linearity for the yield of Cys34Pro-adducts in the range from 6 nM to 300 μM of mercaptans in plasma and limits of identification (LOI) were in the range from 60 nM to 6 μM. Cys34-adducts showed stability for at least 6 days in plasma (37 °C). The presented disulfide-biomarkers expand the spectrum for bioanalytical verification procedures and might be helpful to prove exposure to malodorants.

Adaptive modifications in plant sulfur metabolism over evolutionary time

Sulfur (S) is an essential element for life on Earth. Plants are able to take up and utilize sulfate (SO42-), the most oxidized inorganic form of S compounds on Earth, through the reductive S assimilatory pathway that couples with photosynthetic energy conversion. Organic S compounds are subsequently synthesized in plants and made accessible to animals, primarily as the amino acid methionine. Thus, plant S metabolism clearly has nutritional importance in the global food chain. S metabolites may be part of redox regulation and drivers of essential metabolic pathways as cofactors and prosthetic groups, such as Fe-S centers, CoA, thiamine, and lipoic acid. The evolution of the S metabolic pathways and enzymes reflects the critical importance of functional innovation and diversifications. Here we review the major evolutionary alterations that took place in S metabolism across different scales and outline research directions that may take advantage of understanding the evolutionary adaptations.

Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup

Cowpea (Vigna unguiculata) and pumpkin (Cucurbita maxima) play a pivotal role as affordable, nutritious food sources for humans. Low-income households can significantly benefit from supplementing their diet with nutritious and cost-effective locally available ingredients. The aim of this research was to develop a cost-effective soup formulation using ingredients that are readily available from a household garden and suitable for use in the kitchens of families with limited financial resources. The effect of cowpea and pumpkin powders on physicofunctional properties, total phenolic content (TPC), antioxidant activity (AA), and consumer acceptability of the soup were determined. Three composite soup mixes were prepared using various parts of cowpea and pumpkin at a ratio of 1:1. A control soup sample was developed, and the experimental soups were prepared by supplementing the control soup with 5%, 10%, or 15% of each composite soup mix, respectively. The physical properties, functional properties, TPC, AA, and consumer acceptability of soup were determined. The control soup had an appealing golden brown colour. Formulations 1 and 3 showed the highest relative viscosity (80.67-88.91 cP). All the experimental soup formulations had higher rehydration ratios (8-14.7 g/g) and water absorption capacities of 185.7-263.3 g/g compared to the control at 7.7 g/g and 65.7 g/g, respectively. The TPC of Formulation 2 (F2) (0.32-0.54 mg of gallic acid equivalent (GAE)/100 g powder) and Formulation 3 (F3) (0.54-0.63 mg GAE/100 g powder) was higher than Formulation 1 (F1) (0.25-0.32 mg GAE/100 g powder) and the control (0.44 mg GAE/100 g powder). Overall, the cowpea seed powder plus pumpkin fruit powder added at 10% in F2 appeared nearly optimal as a soup mix. It produced an attractive golden brown soup with increased swelling power (SP) and viscosity to assist in swallowing. Soup F1 and F2 scored high in appearance (7.27 and 7.0), aroma (7.1 and 6.7), taste (6.6 and 6.3), and overall acceptability (6.5 and 6.4). Despite having TPC and AA lower compared to F3, F2 containing 15% cowpea seed powder and pumpkin fruit has the potential to be further developed and commercialised due to the relatively high overall consumer acceptability and high acceptability in all sensory attributes.

Aged garlic therapeutic intervention targeting inflammatory pathways in pathogenesis of bowel disorders

Inflammatory bowel diseases (IBD), which include Crohn's disease and ulcerative colitis, manifest as a result of intricate interactions involving genetic predisposition, environmental factors, intestinal microbiota dynamics, and immune dysregulation, ultimately leading to persistent mucosal inflammation. Addressing this complex pathology requires a nuanced understanding to inform targeted therapeutic strategies. Consequently, our study explored the viability of Aged Garlic Extract (AGE) as an alternative therapeutic regimen for IBD management. Utilizing gas chromatography-mass spectrometry (GC-MS) and scanning electron microscopy (SEM), we characterized AGE, revealing distinctions from Fresh Garlic Extract (FGE), particularly the absence of allicin in AGE and accompanying structural alterations. In In-Vivo experiments employing an IBD rat model, AGE intervention exhibited remarkable antioxidant, antibacterial, and anti-inflammatory properties. Noteworthy outcomes included improved survival rates, mitigation of intestinal damage, restoration of gut microbial diversity, reinforcement of tight junctions, and reversal of mitochondrial dysfunction. Collectively, these effects contributed to the preservation of enterocyte integrity and the attenuation of inflammation. In conclusion, the unique chemical composition of AGE, coupled with its substantial influence on gut microbiota, antioxidant defenses, and inflammatory pathways, positions it as a promising adjunctive therapy for the management of IBD. These observations, synergistically considered with existing research, provide significant insights into the potential utility of AGE in addressing the intricate pathophysiology inherent to IBD. The potential strength of study and rationale of using AGE against IBD includes exploring alternative therapeutic regimens if conventional treatments are associated with side effects, identification of potential hotspots/pathways involved in disease progression and study can provide economically cheaper and naturally occurring alternative to patient community who are struggling to afford expensive medications. These promising findings underscore the necessity for additional investigations to ascertain the feasibility of clinical translation, thereby substantiating the potential therapeutic role of AGE in the management of IBD.

Diversity of the Morphometric and Biochemical Traits of Allium cepa L. Varieties

Several Allium cepa L. varieties, representing a versatile set of vegetables widely utilized by consumers, are appreciated for their bioactive properties, including antimicrobial, anticarcinogenic, and antioxidant capacities. The aim of this study is to compare the morphometric characteristics and biochemical profiles of four cultivars of A. cepa, two of them represented by the perennial Sicilian landrace "Cipudda agghiarola" (Allium × proliferum (Moench) Schrader), widely known as the Egyptian walking onion (WO), and by the landrace "Cipudduzza" belonging to the variety known as aggregatum (ON), which were compared with two commercial cultivars of A. cepa var. cepa (onion), Stoccarda (OS) and Rossa Carmen (OR). The experimental trial was conducted in Catania (Sicily), following organic growing practices. The randomized complete block experimental design was adopted with one experimental factor, the genotype (GE) effect. The harvested plants were characterized for their main morphometric parameters, according to the International Plant Genetic Resources (IGPR) descriptors. The biochemical activity was assessed by analyzing the total phenolic content (TPC) and the total flavonoid content (TFC). The antioxidant capacity was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC). The sugar profile (total sugars, sucrose, glucose, fructose, and fructooligosaccharides-FOS) and the volatile compounds by headspace-gas chromatography/mass spectrometry (HS-GC/MS) were also determined. The OR bulb exhibited the highest TPC (16.3 mg GAE/g d.w., p < 0.01) and TFC (8.5 mg QE/g d.w., p < 0.01), with the highest antioxidant capacity measured by the FRAP (27.1 µmol TE/g d.w., p < 0.01) and DPPH assays (46.2 µmol TE/g d.w., p < 0.01). The ON bulb showed the highest ORAC value (209 µmol TE/g d.w., p < 0.01). Generally, the bulbs were richer in sugars (584 mg/g d.w., p < 0.01) than the leaf blade (239 mg/g d.w., p < 0.01), except for OR. Significant interaction between the genotype and plant organ was noted in the volatile compound profiles (p < 0.05) except for total ketones and carboxylic acids, where higher content was observed in the leaf blade compared to the bulb, regardless of the genotype. These findings highlight WO's potential for use in ready-to-eat products, enhancing its market value.

Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation

β C-S lyases (β-CSLs; EC 4.4.1.8) are enzymes catalyzing the dissociation of β carbon-sulfur bonds of cysteine S-conjugates to produce odorant metabolites with a free thiol group. These enzymes are increasingly studied for their role in flavor generation in a variety of food products, whether these processes occur directly in plants, by microbial β-CSLs during fermentation, or in the mouth under the action of the oral microbiota. Microbial β-CSLs react with sulfur aroma precursors present in beverages, vegetables, fruits, or aromatic herbs like hop but also potentially with some precursors formed through Maillard reactions in cooked foods such as meat or coffee. β-CSLs from microorganisms like yeasts and lactic acid bacteria have been studied for their role in the release of polyfunctional thiols in wine and beer during fermentation. In addition, β-CSLs from microorganisms of the human oral cavity were shown to metabolize similar precursors and to produce aroma in the mouth with an impact on retro-olfaction. This review summarizes the current knowledge on β-CSLs involved in flavor generation with a focus on enzymes from microbial species present either in the fermentative processes or in the oral cavity. This paper highlights the importance of this enzyme family in the food continuum, from production to consumption, and offers new perspectives concerning the utilization of β-CSLs as a flavor enhancer.

Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes

As one of the most important vegetables and oils consumed globally, cruciferous foods are appreciated for their high nutritional value. However, there is no comprehensive knowledge to sufficiently unravel the "flavor mystery" of cruciferous foods. The present review provides a comprehensive literature on the recent advances regarding the contribution of glucosinolates (GSL) degradation products to cruciferous foods odor, which focuses on key GSL degradation products contributing to distinct odor of cruciferous foods (Brassica oleracea, Brassica rapa, Brassica napus, Brassica juncea, Raphanus sativus), and key factors affecting GSL degradation pathways (i.e., enzyme-induced degradation, thermal-induced degradation, chemical-induced degradation, microwave-induced degradation) during different processing and cooking. A total of 93 volatile GSL degradation products (i.e., 36 nitriles, 33 isothiocyanates, 3 thiocyanates, 5 epithionitriles, and 16 sulfides) and 29 GSL (i.e., 20 aliphatic, 5 aromatic, and 4 indolic) were found in generalized cruciferous foods. Remarkably, cruciferous foods have a distinctive pungent, spicy, pickled, sulfur, and vegetable odor. In general, isothiocyanates are mostly present in enzyme-induced degradation of GSL and are therefore often enriched in fresh-cut or low-temperature, short-time cooked cruciferous foods. In contrast, nitriles are mainly derived from thermal-induced degradation of GSL, and are thus often enriched in high-temperature, long-time cooked cruciferous foods.

Natural isothiocyanates of the genus Capparis as potential agonists of apoptosis and antitumor drugs

BACKGROUND

Using gas chromatography-mass spectrometry (GC/MS) analysis, we examined the composition of volatile components present in the yellow and green fruits, seeds, and jam of the scrambling shrub Capparis cartilaginea (C. cartilaginea). These plant samples were collected from Kibbutz Yotvata in Israel. In all the tested samples, isothiocyanates were identified. Utilizing the PASS program, we ascertained the biological activity of these isothiocyanates present in the Capparis genus. The study results highlighted that all isothiocyanates could potentially act as apoptosis agonists, making them strong candidates for antitumor drugs. This information holds significant value for the fields of medicinal chemistry, pharmacology, and practical medicine.

AIM

To investigate the volatile components present in the yellow and green fruits, seeds, and jam of the C. cartilaginea shrub using GC/MS analysis, to detect isothiocyanates in all the analyzed plant samples, and to assess the biological activity of these isothiocyanates utilizing the PASS program.

METHODS

We utilized two primary methods to analyze the volatile compounds present in the yellow and green fruits, seeds, and jams of the C. cartilaginea, native to Israel. We identified biologically active isothiocyanates in these samples. Their anticipated biological activities were determined using the PASS program, with the most dominant activities being apoptosis agonist, anticarcinogenic, and antineoplastic specifically for genitourinary cancer.

RESULTS

Fruits, seeds, and jams containing isothiocyanates, which exhibit antineoplastic and anticarcinogenic activities, could be suggested for cancer prevention and management. Specific isothiocyanates, with therapeutic potential in this realm, could be recommended as potent anticancer agents in practical medicine following clinical trials.

CONCLUSION

The discovery that isothiocyanates exhibit potent antineoplastic and anticarcinogenic activities was unexpected. Additionally, certain isothiocyanates demonstrated antifungal, antiviral (specifically against arbovirus), and antiparasitic properties.

Application of Sorbent-Based Extraction Techniques in Food Analysis

This review presents an outline of the application of the most popular sorbent-based methods in food analysis. Solid-phase extraction (SPE) is discussed based on the analyses of lipids, mycotoxins, pesticide residues, processing contaminants and flavor compounds, whereas solid-phase microextraction (SPME) is discussed having volatile and flavor compounds but also processing contaminants in mind. Apart from these two most popular methods, other techniques, such as stir bar sorptive extraction (SBSE), molecularly imprinted polymers (MIPs), high-capacity sorbent extraction (HCSE), and needle-trap devices (NTD), are outlined. Additionally, novel forms of sorbent-based extraction methods such as thin-film solid-phase microextraction (TF-SPME) are presented. The utility and challenges related to these techniques are discussed in this review. Finally, the directions and need for future studies are addressed.

Molecular Characterization of Cooking Processes: A Metabolomics Decoding of Vaporous Emissions for Food Markers and Thermal Reaction Indicators

Thermal processing of food plays a fundamental role in everyday life. Whereas most researchers study thermal processes directly in the matrix, molecular information in the form of non- and semivolatile compounds conveyed by vaporous emissions is often neglected. We performed a metabolomics study of processing emissions from 96 different food items to define the interaction between the processed matrix and released metabolites. Untargeted profiling of vapor samples revealed matrix-dependent molecular spaces that were characterized by Fourier-transform ion cyclotron resonance-mass spectrometry and ultra-performance liquid chromatography-mass spectrometry. Thermal degradation products of peptides and amino acids can be used for the differentiation of animal-based food from plant-based food, which generally is characterized by secondary plant metabolites or carbohydrates. Further, heat-sensitive processing indicators were characterized and discussed in the background of the Maillard reaction. These reveal that processing emissions contain a dense layer of information suitable for deep insights into food composition and control of cooking processes based on processing emissions.

The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage

Chinese spicy cabbage (CSC) is a common traditional fermented vegetable mainly made of Chinese cabbage. In addition to eating raw, boiling and stir-frying are the most common cooking methods for CSC. To identify the impacts of boiling or stir-frying on the quality of CSC, the physicochemical properties, flavor compounds, and sensory properties of CSC were analyzed. A total of 47 volatile flavor compounds (VFCs) were detected by gas chromatography-mass spectrometry. Sulfide was determined as the main flavor compound of CSC, mainly contributed by cabbage, garlic, and onion odors. The content of sulfide decreased significantly after cooking. Nonanal, geranyl acetate, and linalool were newly generated after boiling with odor activity value (OAV) > 1, and contributed fatty, sweet, fruity, and floral odors to BL-CSC. 1-Octen-3-one, 1-octen-3-ol, octanal, nonanal, and (E)-2-nonenal were newly generated after stir-frying with OAV > 1, and contributed mushroom, fatty, and green odors to SF-CSC. Diallyl trisulfide, nonanal, (E)-β-ionone, β-sesquiphellandrene, and (E)-2-decenal were considered as the potential key aroma compounds (KACs) to distinguish the CSCs after different heat treatment. After cooking, the total titratable acidity of CSC increased and the sensory properties changed significantly. This study provides valuable information and guidance on the sensory and flavor changes of thermal processing fermented vegetables.

Anti-Leishmania amazonensis Activity, Cytotoxic Features, and Chemical Profile of Allium sativum (Garlic) Essential Oil

Human tegumentary leishmaniasis (HTL) is a serious tropical disease caused by Leishmania amazonensis. Developing new leishmanicidal agents can help overcome current treatment challenges, such as drug resistance and toxicity. Essential oils are a source of lipophilic substances with diverse therapeutic properties. This study aimed to determine the anti-L. amazonensis activity, cytotoxicity, and chemical profile of Allium sativum essential oil (ASEO). The effect of ASEO on parasite and mammalian cells viability was evaluated using resazurin and MTT assays, respectively. The oil's effect against intracellular amastigotes was also determined. Transmission electron microscopy was used to assess the ultrastructural changes induced by ASEO. In addition, the chemical constituents of ASEO were identified by gas chromatography-mass spectrometry (GC-MS). The cytotoxic potential was evaluated in vitro and in silico. The oil displayed IC₅₀ of 1.76, 3.46, and 3.77 µg/mL against promastigotes, axenic, and intracellular amastigotes, respectively. Photomicrographs of treated parasites showed plasma membrane disruption, increased lipid bodies, and autophagic-like structures. ASEO chemical profiling revealed 1,2,4,6-tetrathiepane (24.84%) and diallyl disulfide (16.75%) as major components. Computational pharmacokinetics and toxicological analysis of ASEO's major components demonstrated good oral bioavailability and better toxicological endpoints than the reference drugs. Altogether, the results suggest that ASEO could be an alternative drug candidate against HTL.

Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef

The objective of this study was to characterize descriptive sensory attributes and volatile compounds among ground beef (GB) and plant-based meat alternatives (PBMA). The Beyond Burger, Impossible Burger, a third brand of PBMA, regular GB, and lean GB were collected from local and national chain grocery stores. Patties were formed and cooked on an enamel-lined cast iron skillet to an internal temperature of 71 °C. A trained descriptive sensory panel evaluated patties for 17 flavor attributes and 4 texture attributes. Volatile compounds were extracted using solid phase microextraction and analyzed via gas chromatography-mass spectrometry. Distinct differences in sensory and volatile profiles were elucidated (p < 0.05). PBMA possessed decreased beef flavor intensity and increased umami, nutty, smokey-charcoal, and musty/earthy flavor compared to GB. Sensory differences corresponded with pyrazine, furan, ketone, alcohol, and aldehyde concentration differences between products. These data support the conclusion that ground beef and PBMA possess different flavor and texture characteristics. Furthermore, the flavor of PBMA varied among available retail brands.

Discovery of a triphenylamine-benzofuran derivative as fluorescent probe for hydrogen polysulfide in tea samples

In this work, a novel triphenylamine-benzofuran derived fluorescent probe, TBF-SS, was developed for detecting hydrogen polysulfide in tea samples and intracellular imaging. TBF-SS showed the practical advantages including high sensitivity (LOD = 0.01 μM), high selectivity, rapid response (within 15 min), and steadiness in various environmental conditions. The detecting system was steady within pH range of 6.0-11.0 and temperature range of 20-55 °C. The probe TBF-SS could guarantee the stable detection of H₂S_n for 7 d in storage of either solid or solution. In particular, in the application of various tea samples with different brewing times and testing temperatures, the recovery percentages varied in the range of 95.22 % to 105.0 %. Therefore accurate monitoring of H₂S_n could be achieved by using the probe TBF-SS. In addition, TBF-SS could monitor the exogenous level, the β-lapachone-induced generation and the tea-sample-treated introduction of H₂S_n in living MCF-7 cells. This work might inspire the improvement of the serviceability of fluorescent implements.