Jack bean urease inhibition by crude juices of Allium and Brassica plants : determination of thiosulfinates

2014
journal article
article
dc.abstract.enThe aim of this study was the elucidation of the inhibitory influence of Allium (garlic, onion, leek) and Brassica (cabbage, Brussels sprouts) plants juices, on jack bean urease activity. Concentrations of thiosulfinates, the compounds responsible for the inhibition, were determined in studied materials. The kinetics and mechanism of the inhibitions were investigated. Biphasic, time-dependent courses of the inhibition reactions were observed for all tested Allium and Brussels sprouts from Brassica. The cabbage material caused the monophasic course of the inhibition. In the presence of dithiothreitol, a total reactivation of the inhibited urease proceeded for the tested plants except for the onion. The onion juice modified urease, regained only half of the initial activity. The irreversible contribution was related to the presence of 1-propanethial-S-oxide, cepaenes and zwiebelanes formed in the onion juice. It was found that the thermal processing of the plant juices, results in the decrease of thiosulfinates concentration, as well as the efficiency of urease inhibition.pl
dc.affiliationWydział Chemii : Zakład Chemii Ogólnejpl
dc.affiliationWydział Chemii : Zakład Chemii Środowiskapl
dc.contributor.authorOlech, Zofia - 131152 pl
dc.contributor.authorZaborska, Wiesława - 132817 pl
dc.contributor.authorKot, Mirosława - 129221 pl
dc.date.accessioned2015-06-23T07:33:00Z
dc.date.available2015-06-23T07:33:00Z
dc.date.issued2014pl
dc.description.admin[AB] Zaborska, Wiesława [SAP11004484] 50000141pl
dc.description.physical154-160pl
dc.description.volume145pl
dc.identifier.doi10.1016/j.foodchem.2013.08.044pl
dc.identifier.eissn1873-7072pl
dc.identifier.issn0308-8146pl
dc.identifier.urihttp://ruj.uj.edu.pl/xmlui/handle/item/10037
dc.languageengpl
dc.language.containerengpl
dc.rights.licencebez licencji
dc.subject.eninhibitionpl
dc.subject.enAlliumpl
dc.subject.enureasepl
dc.subject.enthermal treatmentpl
dc.subject.enBrassicapl
dc.subject.enthiosulfinatespl
dc.subtypeArticlepl
dc.titleJack bean urease inhibition by crude juices of Allium and Brassica plants : determination of thiosulfinatespl
dc.title.journalFood Chemistrypl
dc.typeJournalArticlepl
dspace.entity.typePublication
dc.abstract.enpl
The aim of this study was the elucidation of the inhibitory influence of Allium (garlic, onion, leek) and Brassica (cabbage, Brussels sprouts) plants juices, on jack bean urease activity. Concentrations of thiosulfinates, the compounds responsible for the inhibition, were determined in studied materials. The kinetics and mechanism of the inhibitions were investigated. Biphasic, time-dependent courses of the inhibition reactions were observed for all tested Allium and Brussels sprouts from Brassica. The cabbage material caused the monophasic course of the inhibition. In the presence of dithiothreitol, a total reactivation of the inhibited urease proceeded for the tested plants except for the onion. The onion juice modified urease, regained only half of the initial activity. The irreversible contribution was related to the presence of 1-propanethial-S-oxide, cepaenes and zwiebelanes formed in the onion juice. It was found that the thermal processing of the plant juices, results in the decrease of thiosulfinates concentration, as well as the efficiency of urease inhibition.
dc.affiliationpl
Wydział Chemii : Zakład Chemii Ogólnej
dc.affiliationpl
Wydział Chemii : Zakład Chemii Środowiska
dc.contributor.authorpl
Olech, Zofia - 131152
dc.contributor.authorpl
Zaborska, Wiesława - 132817
dc.contributor.authorpl
Kot, Mirosława - 129221
dc.date.accessioned
2015-06-23T07:33:00Z
dc.date.available
2015-06-23T07:33:00Z
dc.date.issuedpl
2014
dc.description.adminpl
[AB] Zaborska, Wiesława [SAP11004484] 50000141
dc.description.physicalpl
154-160
dc.description.volumepl
145
dc.identifier.doipl
10.1016/j.foodchem.2013.08.044
dc.identifier.eissnpl
1873-7072
dc.identifier.issnpl
0308-8146
dc.identifier.uri
http://ruj.uj.edu.pl/xmlui/handle/item/10037
dc.languagepl
eng
dc.language.containerpl
eng
dc.rights.licence
bez licencji
dc.subject.enpl
inhibition
dc.subject.enpl
Allium
dc.subject.enpl
urease
dc.subject.enpl
thermal treatment
dc.subject.enpl
Brassica
dc.subject.enpl
thiosulfinates
dc.subtypepl
Article
dc.titlepl
Jack bean urease inhibition by crude juices of Allium and Brassica plants : determination of thiosulfinates
dc.title.journalpl
Food Chemistry
dc.typepl
JournalArticle
dspace.entity.type
Publication

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