EFFECT OF SULFUR COMPOUNDS ON APPRESSORIUM FORMATION BY COLLETOTRICHUM GRAMINICOLA

1971 ◽  
Vol 51 (1) ◽  
pp. 49-51 ◽  
Author(s):  
H. J. NETOLITZKY ◽  
W. P. SKOROPAD
Keyword(s):  
Reduced Glutathione ◽  
Methionine Sulfoxide ◽  
Sulfhydryl Groups ◽  
Cysteic Acid ◽  
Colletotrichum Graminicola ◽  
Appressorium Formation ◽  
Cysteine Sulfinic Acid ◽  
Homocysteic Acid ◽  
Methionine Sulfone

Compounds containing sulfhydryl groups inhibited appressorium formation by Colletotrichum graminicola (Ces.) Wils. Appressoria were not formed in 0.03 and 0.06 M solutions of cysteine, homocysteine, thiohistidine and reduced glutathione. They were formed abundantly within 24 hr in 0.006, 0.03 and 0.06 M solutions of cysteine sulfinic acid, cysteic acid, homocysteic acid, S-methyl cysteine, methionine, methionine sulfone, methionine sulfoxide, and oxidized glutathione. The role of sulfhydryl groups in the inhibition of appressorium formation is discussed.

scholarly journals Determination of Sulfur Amino Acids in Foods as Related to Bioavailability

2008 ◽  
Vol 91 (4) ◽  
pp. 907-913 ◽  
Author(s):  
Shane M Rutherfurd ◽  
Paul J Moughan
Keyword(s):  
Methionine Sulfoxide ◽  
Performic Acid ◽  
Cysteic Acid ◽  
Acid Oxidation ◽  
Separate Determination ◽  
Sulfur Amino Acids ◽  
Methionine Sulfone ◽  
Quantitative Impact ◽  
Selection Of

Abstract During the processing of feedstuffs and foods, methionine can be oxidized to methionine sulfoxide and methionine sulfone, and cysteine can be oxidized to cysteic acid. Methionine sulfone and cysteic acid are nutritionally unavailable, but methionine sulfoxide can be utilized, at least to some degree. The degree of utilization depends on the levels of methionine, cysteine, and methionine sulfoxide in the diet, but there is no consensus in the literature on the quantitative impact of these dietary constituents on methionine sulfoxide utilization. Methionine and cysteine are most often determined after quantitative oxidation to methionine sulfone and cysteic acid, respectively, using performic acid oxidation prior to hydrolysis. However, this method may overestimate the methionine content of processed foods, as it will include any methionine sulfoxide and methionine sulfone present. A selection of analytical methods has been developed to allow the separate determination of the 3 oxidized forms of methionine, the merits of which are discussed in this review. An additional consideration for determining methionine and cysteine bioavailability is that not all dietary methionine and cysteine is digested and absorbed from the small intestine. Selected methods designed to determine the extent of digestion and absorption are discussed. Finally, a concept for a new assay for determining methionine bioavailability, which includes determining the digestibility of methionine and methionine sulfoxide as well as the utilization of methionine sulfoxide, is presented.

Utilization of L-Methionine Sulfoxide, L-Methionine Sulfone and Cysteic Acid by the Weanling Rat

1976 ◽  
Vol 106 (8) ◽  
pp. 1108-1114 ◽  
Author(s):  
G. Harvey Anderson ◽  
David V. M. Ashley ◽  
John D. Jones
Keyword(s):  
Methionine Sulfoxide ◽  
Cysteic Acid ◽  
Methionine Sulfone

scholarly journals Role of sulfhydryl groups in the function of glucosidase I from mammary gland.

1993 ◽  
Vol 268 (9) ◽  
pp. 6445-6452
Author(s):  
B.S. Pukazhenthi ◽  
N. Muniappa ◽  
I.K. Vijay
Keyword(s):  
Mammary Gland ◽  
Sulfhydryl Groups
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