Human renal cortex cytosolic samples were screened for C-S lyase (EC 4.4.1.13) activity using cysteine conjugates of halogenated aliphatic and aromatic hydrocarbons as substrates. Cystosolic activity was greatest with S-(1,2-dichlorovinyl)-L-cysteine (DCVC) and S-(1,1,2,2-tetrafluoroethyl)-L-cysteine (TFEC) (72.0 +/- 26.8 and 74.4 +/- 38.3 nmol pyruvate formed/mg protein/120 min. respectively). Less than five fold inter-individual variation was observed. In contrast to the low C-S lyase activity detectable in rat cytosol, no cleavage of the aromatic conjugates S-(2-benzothiazolyl)-L-cysteine (BTC), S-(2,3,5,6-tetrachlorophenyl)-L-cysteine (TCPC) and S-(4-bromophenyl)-L-cysteine (4-BPC) was detectable in human cytosol. Structure-activity relationships showed that increasing the fluorinated carbon chain length of the halogenated hydrocarbon species decreased conjugate cleavage by C-S lyase. The position and number of fluorine and chlorine atoms on the parent hydrocarbon determined the extent of cysteine conjugate C-S cleavage. Activity increased with an increase in fluorine and chlorine substitution and shortening of carbon chain length in the rat, although in human cytosol an increase in chlorine substitution resulted in decreased activity.
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http://dx.doi.org/10.1177/074823379401000107 | DOI Listing |
Molecules
December 2024
College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China.
C-S lyase is a crucial enzyme responsible for the formation of sulfur-containing flavor compounds in . We investigated the involvement of C-S lyase in the synthesis of ergothioneine (EGT) in , a high-producing edible mushroom. Through experimental and computational approaches, we identified 2, a C-S lyase, as a key enzyme involved in EGT synthesis in .
View Article and Find Full Text PDFInt J Cosmet Sci
December 2024
SILAB, Brive, France.
Foods
July 2024
College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China.
() is a globally popular edible mushroom because of its characteristic sulfur-containing flavor compounds. However, the formation of the volatile sulfur-containing compounds in the mycelium of has not been studied. We found that there were also sulfur-containing aroma compounds in the mycelium of , and the content and composition varied at different stages of mycelial growth and development.
View Article and Find Full Text PDFInt J Mol Sci
June 2024
Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France.
β C-S lyases (β-CSLs; EC 4.4.1.
View Article and Find Full Text PDFInt Microbiol
June 2024
Chitkara College of Pharmacy, Chitkara University, Rajpura, Punjab, 140401, India.
Human body odor is a result of the bacterial biotransformation of odorless precursor molecules secreted by the underarm sweat glands. In the human axilla, Staphylococcus hominis is the predominant bacterial species responsible for the biotransformation process of the odorless precursor molecule into the malodorous 3M3SH by two enzymes, a dipeptidase and a specific C-S lyase. The current solutions for malodor, such as deodorants and antiperspirants are known to block the apocrine glands or disrupt the skin microbiota.
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