Sulfhydryl groups and food safety.

摘要: Sulfhydryl (thiol) compounds such as cysteine, N-acetylcysteine, and reduced glutathione interact with disulfide bonds of plant protease inhibitors via. sulfhydryl-disulfide interchange oxidation reactions. Such interactions from soy lima beans facilitate their heat inactivation inhibitors, resulting in beneficial nutritional effects. Since thiols are potent nucleophiles, they have a strong avidity for unsaturated electrophilic centers several dietary toxicants, including cyclopropene fatty acids, aflatoxins, sesquiterpene lactones, trichothecenes. may be used vitro to lower the toxic potential our food supply, vivo prophylactic therapeutic effects against antinutrients toxicants. A number examples cited illustrate concept applying site-specific nucleophilic reagents reduce antinutritional manifestations ingredients by modifying pharmacophoric toxicophoric sites. Several related between sulfhydryl groups also briefly mentioned generality this approach.