• Toxicological Research
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• v.15 no.1
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• pp.79-87
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• 1999

To know the stress response and antioxidative effect of sulfur containing compounds, we observed the expression of the stress protein (heat shock protein; inducible protein) from mouse tissues and evaluated the protective effects to hydroxyl radical in mouse brain cell culture. Cysteine, methionine or sodium sulfide was fed by oral administration of 1 ml/per 6hr/three times with 1 mM, 2mM or 3mM to mouse, respectively. After that, the stress proteins were extracted from mouse tissues and analyzed the features of expression. The stress proteins by sulfur containing compounds were showed different aspects in the kinds and concentrations of their compounds, and in the tissues of mouse. In the liver, the stress proteins were appeared at different time on the concentration of sulfur containing compounds and had less than 20 KDa as small molecules. In general, the molecular weights of stress protein in liver, the stress proteins were appeared at different time on the concentration of sulfur containing compounds and had less than 20 KDa as small molecules. In general, the molecular weights of stress protein in the spleen were evaluated from 32KDa to 50KDA, and the induced times were relatively late at high concentration of cysteine, early at low concentration of methionine or sodium sulfide. The stress proteins in mouse muscle were detected mostly between 24hr after treatment of sulfur containing compounds. Their molecular weights were 15~24KDa. In the antioxidative effects of sulfur containing compounds to hydroxyl radical, cell viabilities were measured by 63.2% at 10 $\mu\textrm{M}$, 65.5% at 50 $\mu\textrm{M}$, 68.6% at 100 $\mu\textrm{M}$, 78.3% at 150 $\mu\textrm{M}$, or 83.0% at 200 $\mu\textrm{M}$ of cysteine, respectively. At addition of methionine, the cell viabilities were assessed as 58.1% at 10 $\mu\textrm{M}$, 62.8% at 50 $\mu\textrm{M}$, 75.7% at 100 $\mu\textrm{M}$, 78.6% at 150 $\mu\textrm{M}$, and 79.2% at 200 $\mu\textrm{M}$ after 4hrs exposure with 20mU/ml glucose oxidase (GO) system, while the numbers of live cells to hydroxyl radicals in treatment of sodium sulfide were showed 48.6% at 10 $\mu\textrm{M}$, 54.8% at 100 $\mu\textrm{M}$, 51.8% at 150 $\mu\textrm{M}$, and 51.6% at 200 $\mu\textrm{M}$ in the neuronal cells. In the inhibitory effects on the proliferation of tumor cells, percentages of dead cells of the CT-26 or HeLa cell were generally less than 30% even 48hr after addition of sulfur containing compounds. Conclusively, the results of these experiments indicate that stress protein by sulfur containing compounds can be used as physiological indicator for animal nutrition and for environment, and also that cysteine and methionine can play critical roles as an antioxidant.

• Environmental Analysis Health and Toxicology
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• v.20 no.3 s.50
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• pp.237-242
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• 2005

This study il focused on the hepatopreventive effect in cirrhotic rats induced by N, N -dimethylnitrosamine treatment when organir Lulfur -containing compoundE were orally injected. Biochemical parameters (aspatate transaminase (AST), alanine transaminase (ALT) alkaline phosphatase (ALP), 1-protein and t-bilirubin) were measured in serum injured liver tissue. The increased AST and ALT values were significantly reduced by organic sulfur-containing compounds at the oral dotes of 50 mg/kg. The result of morphological changes have illustrated the accumulation of liver damages, Each as inflammatory cell accumulation and cirrhosis, caused by N, N-dimethylnitrosamine. Also, it was found that liver damages were prevented by the treatment of organic sulfur- containing compounds.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.120-128
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• 2017

This study aimed to provide volatile flavor compounds of three onion products through thermal process and alcohol fermentation, to meet the quality standard of onion products. The identified components of onion extracts (OE) included 49 (18 sulfur-containing compounds, 5 alcohols, 8 acids, 3 ketones, 4 esters, 4 aromatic compounds, 2 aldehydes, 1 pyrazines and 4 miscellaneous compounds), and 55 (17 sulfur-containing compounds, 15 alcohols, 5 acids, 11 ketones, 3 aromatic compounds, 2 aldehydes and 1 pyrazine) in autoclave-sterilized onion extracts (SOE); and 69 (10 sulfur-containing compounds, 27 alcohols, 11 acids, 11 ketones, 6 esters, 1 aromatic compound and 3 pyrazines) in onion wine (OW), respectively. Among the major flavor classes, sulfur-containing compounds (36.8%), acids (31.3%) and aldehydes (13.6%) in OE were changed to alcohols (46.5%) and ketones (27.3%) in SOE whereas, alcohols (56.3%) and acids (26.6%) in OW. Moreover, 1,3-butanediol, 2,3-butanediol, and 3-hydroxy-2-butanone were highly detected in SOE whereas, acetic acid, 3-methylbutanol, 2-phenylethanol and 1,2,3-propanetriol in OW.

• Journal of Life Science
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• v.18 no.1
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• pp.9-15
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• 2008

Sulfur containing compounds in garlic have all be used as one of the traditional folk medicine as well as food source. The present study was performed to investigate the antioxidative compounds of 1-methyl-1-cysteine, dimethyl trisulfide and 2-vinyl-4H-1,3-dithiin. The antioxidative activity of sulfur containing compounds on human LDL was investigated by monitoring a thiobarbituric acid substances (TBARS). Sulfur containing compounds inhibited on oxidation of LDL mediated by $CuSO_4$ and macrophages in dose dependent manner with almost completely inhibition at $80{\mu}g/ml$. Antioxidant activities of sulfur containing compounds on LDL oxidation were 2-vinyl-4H-1,3-dithiin, 1-methyl-1-cysteine, and dimethyl trisulfide in order. Inhibitory effects of sulfur containing compounds on oxidation of LDL mediated by $CuSO_4$ and macrophages were degraded at much greater rate than native LDL, the LDL oxidation process was arrested as shown by the lower conjugated dienes formation at the concentration of $60{\mu}g/ml$. Sulfur containing compounds in garlic revealed at high antioxidative activity at low physiological concentration for human LDL oxidation in vitro specially, it was indicated that the antioxidative activity of 3-viny l-4H-1,2-dithiin was higher than that of the other sulfur containing compounds.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.695-701
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• 2005

Efficient method was established for analysis of sulfur-containing compounds, including dimethyl disulfide, dimethyl trisulfide, 3-methyl thiophene, allyl mercaptan, 2-methyl-3-furanthiol, and methional. Sulfur-containing compounds were extracted through solid phase microextraction (SPME) or static headspace extraction (SH), and quantified using gas chromatograph equipped with pulsed flame photometric detector. All sulfur compounds, except ally mercaptan, showed higher detection response when dissolved in hexane than in dichloromethane. Linear range was $10^2-10^4$. Dimethyl trisulfide showed lowest limit of detection (LOD) value of 15.2 ppt, and methional highest of 70.5 ppb. Highest extraction efficiency for sulfur-containing compounds, particularly polar and small molecular weight compounds, was observed in 75mm carboxen/polydimethylsiloxane fiber, followed by 65mm polydimethylsiloxane/divinylbenzene and 100mm polydimethylsiloxane. Compared to SPME, less sulfur-containing compounds could be analyzed by SH, mainly due to its low extraction efficiency, although lower amount of artifacts were formed during sample preparation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.563-567
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• 1998

Volatile flavor components of edible portion of leek(Allium tuberosum R.) were extracted by SDE(simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether (1 : 1, v/v) as an extract solvent and analyzed by GC-FID and GC/MS. Identification of the volatile flavor components was mostly based on the RI of GC and mass spectrum of GC/MS. A total of sixty-five components from leek extract were classified as 28 sulfur-containing compounds, 12 aldehydes, 9 alcohols, 4 lactones and esters, 3 acids and hydrocarbons, and 2 miscellaneous compouds. The sulfur-containing compounds were predominant in leek extract. Dimethyl disulfide(19.47%) and dimethyl trisulfide(17.38%) were the main compounds and trans-1-propenyl methyl disulfide, trans-2-hexenal and methyl allyl disulfide were also detected large amounts in leek.

• Korean Journal of Environmental Agriculture
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• v.34 no.1
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• pp.46-51
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• 2015

BACKGROUND: This study aimed at investigating the effects of sulfur-containing compounds widely used as environment-friendly organic fungicides against ginseng anthracnose, and determining the appropriate application concentration for lowering chemical injury to ginseng leaves. Ginseng anthracnose, caused by Colletotrichum gloeosporioides, is a destructive disease that significantly reduces the yield of ginseng. METHODS AND RESULTS: Ginseng anthracnose, caused by Colletotrichum gloeosporioides, is a destructive disease that significantly reduces the yield of ginseng. In a 2-year-old ginseng grown in a pot, treatment with loess-sulfur complex containing 0.06% sulfur and fermented loess-sulfur complex containing 0.13% sulfur did not show any chemical injuries. In order to measure the therapeutic effectiveness, various sulfur-containing compounds were applied to the plants after they were infected with ginseng anthracnose. Treatment with lime sulfur complex (400 dilution) showed the highest ginseng anthracnose control value, followed by fermented loess-sulfur complex (20 dilution), fermented loess-sulfur complex (40 dilution), and loess-sulfur complex (400 dilution) treatments. These compounds were applied before the outbreak of anthracnose disease in order to measure the preventive effectiveness, and in this case, treatment with fermented loess-sulfur complex (40 dilution) showed the highest control value and it was comparable to the value of the pesticide treatment used as the control in this experiment. CONCLUSION: Fermented loess-sulfur complex could be recommended as an environment-friendly organic material to control the occurrence of ginseng anthracnose.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.143-148
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• 2012

$Dumebuchu$ ($Allium$ $senescens$ L. var. $senescens$) has a peculiar and long-lasting odor that resembles the flavor of garlic and onions. This study was conducted to examine the volatile compounds of essential oils extracted from $dumebuchu$. The essential oils of $dumebuchu$ were extracted by hydrodistillation using a clavenger-type apparatus and analyzed by GC-MS. A total of 25 compounds were identified in the essential oils from $dumebuchu$. Among sulfur-containing compounds, 4 disulfides and 3 trisulfides were identified. The most abundant sulfur-containing compound was 5-dimethylthiophene (peak area 41.15%) and the second and the third most abundant compound were dipropyl disulfide (18.91%) and propyl allyl disulfide (12.23%), respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1033-1037
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• 2001

Garlic oleoresins were made by extracting with four solvents of methanol, methyl acetate hexane and acetone from chopped garlic, respectively, and the volatile compounds of each extract were separated by gas chromatography installed with polar (supelcowax-10$^{TM}$) and nonpolar (HP-5) capillary columns, respectively, and identified by matching mass data of mass selective detector and Kovat\`s retention index with references. The numbers of the volatile compounds identified the garlic oleoresin by polar and nonpolar columns from in garlic oleoresins were 41 and 32, respectively. In polar column, 13 pyrans, 11 sulfur-containing compounds 6 furans 2 alcohols and 2 heterocyclic compounds were identified. In nonpolar column, 11 sulfur-containing compounds 5 acids 3 furans and eugenol were identified. The major sulfur-containing compounds identified from the oleoresins were 3, 3'-thiobis-1-propene, methyl 2-propenyl disulfide, dimethyl trisulfide, di-2-prnpenyl-trisulfide, 2-thiophenecarboxylic acid. The amount of these sulfur-containing compounds isolated from the oleresins were more abundant in polar column than in nonpolar column. The most efficient solvent for extracting volatile compounds of garlic was methanol but the most useful solvent for extracting sulfur-containing compounds was methyl acetate of less polarity.y.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.428-432
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• 2005

To compare volatile compounds in bulgogi cooked by different heating procedures, bulgogi was prepared by convection oven, electric pan and charcoal grill. A total of 61 volatile compounds, consisting of 4 pyrazines, 10 sulfur-containing compounds, 7 carbonyls, 7 alcohols, 7 aliphatic hydrocarbons, 25 terpene hydrocarbons, and 1 miscellaneous compound, were tentatively identified in bulgogi cooked by the three heating methods. Comparatively, the difference in volatile compounds identified in bulgogi using the three different heating methods was not significant, except for sulfur-containing compounds and carbonyls which were detected at higher levels in the bulgogi cooked by convection oven than in that cooked by the other two heating methods. On the other hand, some compounds, such as furfural, benzaldehyde, and (E,E)-2,4-decadienal, were detected only in the bulgogi cooked by charcoal.