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Sulfhydryl Groups and Food Safety

  • Chapter
Nutritional and Toxicological Aspects of Food Safety

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 177))

Abstract

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

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    Mendel Friedman

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    Mendel Friedman

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Friedman, M. (1984). Sulfhydryl Groups and Food Safety. In: Friedman, M. (eds) Nutritional and Toxicological Aspects of Food Safety. Advances in Experimental Medicine and Biology, vol 177. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-4790-3_2

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