کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7624535 | 1494550 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Hydrogen sulphide (H2S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetables
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Hydrogen sulphide (H2S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetables Hydrogen sulphide (H2S) releasing capacity of essential oils isolated from organosulphur rich fruits and vegetables](/preview/png/7624535.png)
چکیده انگلیسی
Hydrogen sulphide (H2S) is a gaseous signalling molecule with multiple biological functions in the human body. Previous research demonstrates that diallyl trisulphide (DATS) and diallyl disulphide (the two major compounds of garlic oil) can be metabolized to generate H2S in biological conditions and modulate cell signalling. In this paper, a fluorescent method for quantification of H2S releasing capacity in cell lines was developed. MCF-7 cells in 96 well plate were incubated with a H2S probe BCu for 3âh, then treated with H2S donors for 2âh, which would be metabolized by the cells and produce H2S. The resulting H2S was captured by the probe and turn on its fluorescence, which was measured with a microplate reader. Linear dose response could be established between organosulphur concentration and fluorescence intensity, and the H2S releasing capacity of a sample was determined by comparing the slope of the regression curve with that of a DATS standard obtained in parallel. With this method, the H2S releasing capacity of ten organosulphur rich fruits and vegetables (garlic, red onion, yellow onion, scallion, shallot, leek, spring onion, Chinese chives, durian, and stinky beans) were evaluated and ranked. Stinky beans (a vegetable from Southeast Asia) topped the ranking with very high H2S releasing capacity, followed by garlic and yellow onion. Our work provides new thinking on the health benefits of organosulphur-rich foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 14, April 2015, Pages 634-640
Journal: Journal of Functional Foods - Volume 14, April 2015, Pages 634-640
نویسندگان
Dong Liang, Chenhui Wang, Restituto Tocmo, Haixia Wu, Lih-Wen Deng, Dejian Huang,