Besides glucosinolates, vegetables accumulate sulfur-containing (+)--methyl--cysteine sulfoxide (SMCSO, methiin), mainly known from vegetables. Such (+)--alk(en)yl--cysteine sulfoxides can degrade to volatile organosulfur compounds (VOSCs), which have been linked to health beneficial effects. In the present study, the accumulation of SMCSO and the formation of VOSCs was investigated in vegetables. SMCSO content of commercially available white and red cabbages was monitored over a three-month period and linked with the formation of VOSCs. -Methyl methanethiosulfinate was the main VOSC released from SMCSO. Upon heating, it degraded to dimethyltrisulfide and dimethyldisulfide, which were less abundant in fresh homogenates. SMCSO made up approximately 1% of the dry matter of cabbages and the overall contents were similar in white and red cabbages (3.2–10.2 and 3.9–10.3 µmol/g fresh weight, respectively). Using proteome profiling it was shown that recovery of VOSCs correlated with abundance of two isoforms of cystine lyase.

中文翻译：

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甘蓝类蔬菜中挥发性硫化合物和S-甲基-L-半胱氨酸亚砜的形成

除了芥子油苷外，蔬菜还积累主要来自蔬菜的含硫(+)-甲基-半胱氨酸亚砜（SMCSO，蛋氨酸）。这种 (+)--烷(烯)基-半胱氨酸亚砜可以降解为挥发性有机硫化合物 (VOSC)，这与健康有益的作用有关。在本研究中，研究了蔬菜中 SMCSO 的积累和 VOSC 的形成。对市售白甘蓝和红甘蓝的 SMCSO 含量进行了为期三个月的监测，并将其与 VOSC 的形成联系起来。 -甲基硫代亚磺酸甲酯是 SMCSO 释放的主要 VOSC。加热后，它降解为二甲基三硫醚和二甲基二硫醚，这在新鲜匀浆中含量较低。 SMCSO 约占卷心菜干物质的 1%，白卷心菜和红卷心菜的总体含量相似（分别为 3.2–10.2 和 3.9–10.3 µmol/g 鲜重）。使用蛋白质组分析表明，VOSC 的恢复与胱氨酸裂解酶的两种亚型的丰度相关。