文档介绍：Sulfur Biochemistry of Garlic: the Biosynthesis of Flavor Precursors
. Collin, J. Hughes, A. Tregova, . Milne, G. van der Werff, M. Wilkinson, . Jones and . Tomsett
The School of Biological Sciences, The Biosciences Building, Crown Street, The University of Liverpool, Liverpool L69 7ZB United Kingdom
R. Cosstick
The Department of Chemistry, Robert Robinson Laboratories, The University of Liverpool, Liverpool L69 7ZD, United Kingdom
L. Trueman, T. Crowther, L. Brown and B Thomas
HRI Wellesbourne, Wellesbourne, Warwick, CV35 9EF, United Kingdom
Keywords: Allium sativum, alliin, cysteine synthase, sulfur metabolism, g-glutamyl cysteine sulfoxide
Abstract
The major flavour precursors in the genus Allium include alliin and isoalliin, members of the alk(en)yl cysteine sulfoxide group (CSOs). There are also large amounts of S-alk(en)yl gamma-glutamyl-cysteine pounds. It has been suggested that alliin is derived from serine and an allyl thiol source, or from glutathione and an allyl source, while isoalliin is synthesised via glutathione and a series of gamma-glutamyl peptides. We bined several approaches to investigate the intermediates and enzymes involved in the biosynthetic pathways. These include profiling and tracking ponents in garlic leaf, clove and root tissue as bulbs develop in the greenhouse. This has allowed us to build up, for the first time, a pictu