Identification of S-1-propenyl-L-cysteine as the catalytic product of AfGGT1 and a key intermediate in isoalliin biosynthesis in Allium fistulosum. L

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2025-03-18 DOI:10.1016/j.fochms.2025.100255

Mingzhao Zhu , Huanhuan Xu , Zhili Deng , Menglu Hou , Lecheng Liu , Yongqin Wang

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引用次数: 0

Abstract

Our findings reveal that pyruvic acid content is generally higher in Allium fistulosum than in A. cepa. In A. fistulosum, the bulbs contain more pyruvic acid than the leaves, while in A. cepa, the inner bulb layers exhibit higher levels compared to the outer layers. We demonstrate that A. fistulosum γ-glutamyl transpeptidase 1 (AfGGT1) catalyzes the production of S-1-propenyl-L-cysteine from γ-glutamyl-S-1-propenylcysteine, whereas AfGGT2 and AfGGT3 lack catalytic activity. In natural populations of A. fistulosum, AfGGT1 expression shows a strong positive correlation with pyruvic acid content (R² = 0.6976). The optimal catalytic conditions for AfGGT1 are pH 7 and 37 °C, with a K_m value of 0.2686 mM under these conditions. Molecular docking studies further reveal distinct substrate-binding conformations among AfGGT1, AfGGT2, and AfGGT3, highlighting functional divergence within the enzyme family.

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.