Les glucosinolates sont des composés thio-b-D-glucopyranosiques anioniques de structure originale présentsdans de nombreux végétaux, essentiellement dans la famille des crucifères. Les glucosinolates sont hydrolysés parune enzyme appelée myrosinase (thioglucoside glucohydrolase E.C. 3.2.3.147.) Le système myrosinase-glucosinolate est un couple enzyme-substrat que nous avons cherché à mieux comprendre et développer. Aussi l’inefficacité des méthodes classiques envers certaines molécules hétéroaromatiques et la quantité restreinte de recherches effectuées sur ce sujet nous a encouragé à vouloir développer de nouvelles voies de synthèse de glucosinolates. Les nouveaux analogues de glucosinolates avec un aglycone modifié ont été synthétisés. Un analogue hétéroaromatique soumis en test a été reconnu et hydrolysé par la myrosinase. En cette façon, une indépendance du mécanisme de reconnaissance par la myrosinase de la taille d’aglycone a été démontrée. Certains de nouveaux analogues avec un aglycone modifié, obtenus en remplaçant le thioglucose par un groupement thioéthyle, ont montré très bonne activité inhibitrice envers myrosinase. Les produits principaux de la dégradation enzymatique - des isothiocyanates et leurs thioadduits correspondants au glucosinolates obtenus auparavant ont été synthétisés. Les tests contre Plasmodium falciparum, le parasite causant le paludisme, ont montré une activité antipaludéenne de ces isothiocyanates du même rang qu’un des médicaments actuellement très largement utilisées. Une méthode de la synthèse des glucosinolates complètement nouvelle, efficace et simple a été mise au point. Cella ouvre de nouvelles possibilités pour la synthèse des glucosinolates sensibles aux conditions habituelles de la synthèse. Cette nouvelle méthode a été aussi appliquée à la synthèse des promettants et très peu étudiés. Egalement, une nouvelle voie d’approche aux glucosinolates thiofunctionalisés a été développée avec succès. / Glucosinolates are anionic thiosaccharidic compounds mainly found in plants of the family Cruciferacea, which may be hydrolysed by myrosinase (thioglucoside glucohydrolase E.C. 3.2.3.1.). Myrosinase-glucosinolate system is a pair enzyme-substrate that we have sought to better understand and develop. Also the inefficiency of traditional methods for certain heteroaromatic molecules and the limited amount of research on this topic encouraged us to try to develop new synthetic pathways for glucosinolates. The new analogs of glucosinolates with a modified aglycone were synthesized.One heteroaromatic analogue submitted to the test was recognized and hydrolyzed by myrosinase. In this way, a mechanism of recognition by myrosinase independent of aglycon size has been demonstrated. Some new analogues with modified aglycon, obtained by replacing thioglucose by a thioethyl moiety showed very good inhibitory activity against myrosinase. The main products of enzymatic degradation of glucosinolates obtained previously - isothiocyanates and their corresponding thioadducts were synthesized. The tests against Plasmodium falciparum, the parasite causing malaria, showed antimalarial activity of these isothiocyanates of the same rank as drugs currently in wide use. A method for the synthesis of glucosinolates completely new, efficient and simple has been developed. That opens new possibilities for the synthesis of glucosinolates sensitive to usual conditions of the synthesis. This new method was also applied to the synthesis of N-oxides thioimidate - promising and little-known compounds. Also, a new way to approach glucosinolates with an external thiofunction has been successfully developed.

Brassicaceae and a few related plant families are characterized by possession of the glucosinolate-myrosinase system. Glucosinolates are amino-acid derived allelochemicals which are hydrolysed upon tissue damage by myrosinase enzymes to produce various degradation products which can be toxic for generalist insects. The larvae of the crucifer-specialist Athalia rosae, the turnip sawfly, sequester glucosinolates into their haemolymph. The role of the glucosinolate-myrosinase system for the interaction of the turnip sawfly with Brassicaceae was examined in this study from two different perspectives: variation within individual plants and between plant species. The plant responses to the feeding by herbivores and the short-term effects this induction had on insect behaviour were investigated in white mustard. Furthermore, plants can use multiple defences. Hence correlations of glucosinolates and myrosinase activities with other defences and nutritional quality and their long-term effects on the development of the insects were investigated in seven different plant species. / Die Brassicaceen und einige nah verwandte Pflanzenfamilien zeichnen sich durch den Besitz des Glucosinolat-Myrosinase Systems aus. Glucosinolate sind von Aminosäuren abgeleitete Allelochemikalien, die nach Gewebezerstörung von Myrosinaseenzymen hydrolysiert werden. Die entstehenden Abbauprodukte wirken auf generalistische Insekten toxisch. Larven der auf Brassicaceen spezialisierten Rübsenblattwespe, Athalia rosae, sequestrieren Glucosinolate in ihre Hämolymphe. In der vorliegenden Studie wird die Rolle des Glucosinolat-Myrosinase Systems für die Interaktion von Brassicaceen mit der Rübsenblattwespe aus zwei unterschiedlichen Perspektiven untersucht: Variationen innerhalb einzelner Pflanzen und zwischen verschiedenen Pflanzenarten. Die pflanzliche Antwort innnerhalb einzelner Individuen auf Herbivorenfraß und deren kurzzeitige Auswirkungen auf das Insektenverhalten wurden am Weißen Senf untersucht. Des Weiteren nutzen Pflanzen multiple Abwehrmethoden. Daher wurden Korrelationen des Glucosinolat-Myrosinase Systems mit anderen Abwehrmethoden und mit dem Nährstoffgehalt der Pflanzen sowie deren langfristige Effekte auf die Entwicklung der Insekten an sieben verschiedenen Pflanzenarten untersucht.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv., 2001. / Härtill 7 uppsatser.

Ready-to-eat meat products such as dry-fermented sausages have been associated with foodborne outbreaks despite the multiple hurdles used in the manufacturing process to prevent growth of pathogens. As a result, new strategies such as natural products with antimicrobial activity are being used to control pathogens of importance like Escherichia coli O157:H7. This study investigated how different concentrations and sources of mustard can influence its antimicrobial activity against E. coli O157:H7 in dry-fermented sausage, as well as the contribution of residual myrosinase enzyme in mustard to this process. The genetic basis for the degradation of mustard glucosinolate by E. coli O157:H7, which is associated with the antimicrobial action of mustard, was also characterized. The ability of E. coli O157:H7 to withstand inhibitory allyl isothiocyanate (AITC) concentrations and the role of the two-component BaeSR system as a defense mechanism against AITC was also investigated. Results showed that 4% (w/w) deodorized yellow mustard powder was effective to control E. coli O157:H7 in dry-fermented sausage at 28 d. The presence of endogenous plant myrosinase in the mustard powder or meal enhanced E. coli O157:H7 reduction rates. Fully-deodorized, deoiled, yellow mustard meal as low as 2% (w/w) containing either 0.1% or 0.2% of residual plant myrosinase achieved the same results as 4% (w/w) mustard powder also containing similar residual myrosinase. Regardless of the type of mustard, the antimicrobial activity of yellow mustard derivatives were more pronounced than those of Oriental mustard. The initial genetic assessment through in silico analysis found similarity between plant myrosinase and enzymes encoded by genes (bglA, ascB, and chbF) from β-glucosidase families in E. coli O157:H7 strains. After disruption of these genes using lambda-red replacement, single (∆bglA, ∆ascB, ∆chbF) and double (∆bglAascB, ∆chbFascB, ∆chbFbglA) mutant strains were created and assessed for glucosinolate degradation. The comparison of the gene expression profiles and changes in the extent of sinigrin degradation by different mutants suggested that ascB have a prominent role in the degradation of this β-glucoside by E. coli O157:H7. E. coli O157:H7 did not develop resistance to AITC, the essential oil formed from sinigrin degradation that is responsible for the antimicrobial activity of Oriental mustard.

Thesis (doctoral)--Swedish University of Agricultural Sciences, 2000. / Includes bibliographical references.

Depuis longtemps les réactifs isothiocyanates (ITCs) sont largement utilisés dans le domaine de la bioconjugaison. Ces électrophiles forts réagissent avec les cystéines et les lysines des protéines pour former une liaison stable. Cette réactivité click permet de réaliser des marquages sélectifs ainsi que des fonctionnalisations de protéines. Cependant, les ITCs ne sont pas faciles à synthétiser et à isoler et leur stabilité ne permet pas une conservation optimale.Le but de ce projet est de développer le système enzymatique myrosinase-glucosinolate (MG) comme outil de conjugaison capable de former un ITC in situ. Le tandem MG est un mécanisme de défense des plantes de l’ordre des Brassicales bien connu. Dans ce système biochimique, la myrosinase opère comme thioglucosidase, en hydrolysant les glucosinolates (GLs), pour générer des ITCs. L’avantage de ce tandem enzymatique est de produire les ITCs à partir de précurseurs solubles dans l’eau, non toxiques, sous conditions douces.Afin d’explorer cet outil enzymatique, deux types de GLs non naturels ont été conçus. En raison de l’importance de l’interaction lectine-mannose dans les mécanismes d’adhésion bactérienne, nous avons conçu une petite librairie de GLs intégrant un mannoside. De cette façon il est possible d’étudier des lectines bactérienne (FimH). Le second type de glucosinolate est caractérisé par une deuxième fonction chimique, permettant de réaliser des réactions orthogonales.Le système MG a été évalué dans plusieurs approches de bioconjugaison telles que le marquage sélectif d’une lectine, la synthèse de néoglycoprotéines et la fonctionnalisation de nanoparticules. / Since many decades, Isothiocyanate (ITCs) reagents are widely used in bioconjugation approaches to create a stable bond onto the lysin and cysteine residues of proteins and peptides. Thanks to this click reaction it is possible to achieve a selective ligation or a high functionalization of proteins. On the others hand, isothiocyanates are not easy to prepare, to isolate, to store and most of the time insoluble in water.The aim of this work is to explore the myrosinase-glucosinolate (MG) enzymatic tandem as a ligation system, in order to release ITCs in-situ. The MG tandem is a well-known mechanism of defense in plants of the order Brassicales. In this biochemical system, myrosinase acts as a thioglucosidase, hydrolyzing glucosinolates (GLs) to liberate transient species that spontaneously form ITCs. The advantage of this enzymatic tandem is to generate ITCs from a stable non-toxic GLs precursor, soluble in water, using mild conditions.In order to develop this enzymatic tool, two kind of unnatural GLs were synthetized. Due to the important role of the mannoside-lectins interaction in the bacterial adhesion mechanism, at first, we designed a small library of GL bearing mannosides, in order to target and study the bacterial lectin FimH. The second kind of GL possess a chemical function allowing to study orthogonal reactions. After, the ability of the myrosinase to hydrolyze those unnatural GLs was investigated, as well their chemical reactivity.Then, the performances of the MG system was studied in different approaches of bioconjugation, such as: the synthesis of neoglycoproteins (NGPs), the site selective labeling of a lectin and the functionalization of gold nanoparticles. The feasibility of these strategies confirmed that the MG system can be used as an enzymatic tool in some bioconjugation approaches.

No description available.

Les glucosinolates sont des composés thio-b-D-glucopyranosiques anioniques de structure originale présentsdans de nombreux végétaux, essentiellement dans la famille des crucifères. Les glucosinolates sont hydrolysés parune enzyme appelée myrosinase (thioglucoside glucohydrolase E.C. 3.2.3.147.) Le système myrosinase-glucosinolate est un couple enzyme-substrat que nous avons cherché à mieux comprendre et développer. Aussi l'inefficacité des méthodes classiques envers certaines molécules hétéroaromatiques et la quantité restreinte de recherches effectuées sur ce sujet nous a encouragé à vouloir développer de nouvelles voies de synthèse de glucosinolates. Les nouveaux analogues de glucosinolates avec un aglycone modifié ont été synthétisés. Un analogue hétéroaromatique soumis en test a été reconnu et hydrolysé par la myrosinase. En cette façon, une indépendance du mécanisme de reconnaissance par la myrosinase de la taille d'aglycone a été démontrée. Certains de nouveaux analogues avec un aglycone modifié, obtenus en remplaçant le thioglucose par un groupement thioéthyle, ont montré très bonne activité inhibitrice envers myrosinase. Les produits principaux de la dégradation enzymatique - des isothiocyanates et leurs thioadduits correspondants au glucosinolates obtenus auparavant ont été synthétisés. Les tests contre Plasmodium falciparum, le parasite causant le paludisme, ont montré une activité antipaludéenne de ces isothiocyanates du même rang qu'un des médicaments actuellement très largement utilisées. Une méthode de la synthèse des glucosinolates complètement nouvelle, efficace et simple a été mise au point. Cella ouvre de nouvelles possibilités pour la synthèse des glucosinolates sensibles aux conditions habituelles de la synthèse. Cette nouvelle méthode a été aussi appliquée à la synthèse des promettants et très peu étudiés. Egalement, une nouvelle voie d'approche aux glucosinolates thiofunctionalisés a été développée avec succès.

Yellow and oriental mustards deodorized by a laboratory autoclave method have been shown to reduce the number of E. coli O157:H7 greater than the mandatory 5 log CFU/g during sausage manufacture. However, E. coli O157:H7 was inconsistently controlled by different deodorized mustards. The antimicrobial action of mustard results from the conversion of naturally present glucosinolates into inhibitory isothiocyanates by plant myrosinase in untreated hot mustard and by bacterial myrosinase-like activity when present in thermally-treated (deodorized) mustard. Variable results with deodorized mustards suggested that plant myrosinase might not have been completely inactivated during laboratory thermal treatment using the autoclave. Results obtained showed that when a 2 cm thick layer of mustard was used during autoclave treatment, plant myrosinase activity periodically remained. However, the completely deodorized mustard failed to reduce bacterial viability as effectively as yellow mustard containing residual or slight amount of myrosinase. As a result, a small amount of myrosinase activity was highly likely contribute to the overall antimicrobial activity of deodorized mustard against E. coli O157:H7 in dry sausage.

In this project the factors influencing the stability and antimicrobial activity of allyl isothiocyanate (AITC) against Campylobacter jejuni, Salmonella or Listeria monocytogenes as well as factors that enhance sinigrin (glucosinolate in Oriental mustard) hydrolysis by these pathogens were investigated. The minimum inhibitory concentration (MIC) of AITC against 5 strains of each of Salmonella or L. monocytogenes, ranged from 60-100 ppm at 37 ºC. This was reduced to 10-40 ppm at 21 ºC and a further reduction to 5-10 ppm against strains of L. monocytogenes was observed at 4 ºC. This was attributed to greater stability of AITC as temperature was decreased. C. jejuni strains were more susceptible to AITC with MICs of 0.63-1.25 ppm and 2.5-5 ppm at 37 and 42 ºC, respectively. AITC was more inhibitory at ≤ 21 ºC against Salmonella with acidic pH or against L. monocytogenes with neutral pH. C. jejuni, Salmonella and L. monocytogenes strains and mixtures had the ability to degrade sinigrin to form inhibitory concentrations of AITC, and sinigrin hydrolysis was significantly enhanced by higher incubation temperature (21 ºC > 10 ºC > 4 ºC), the presence of 10 mM ferric or ferrous irons, and the presence of < 0.25% glucose. This project also investigated the antimicrobial activity of AITC or Oriental mustard extract alone or combined with ethylenediamine tetraacetic acid (EDTA), malic acid and acetic acid in edible antimicrobial coatings against C. jejuni and Salmonella on fresh, refrigerated, vacuum-packed chicken breasts or L. monocytogenes on refrigerated, cured roast chicken. Malic acid improved the antimicrobial activity of Oriental mustard extract against L. monocytogenes, while EDTA improved its activity against Salmonella. Incorporation of 25 to 50 µl/g AITC or 100 to 250 mg/g Oriental mustard extract in 0.5%κ-carrageenan/2%chitosan coatings, prepared using 1.5% malic or acetic acid, reduced L. monocytogenes on cooked, cured, vacuum-packed chicken slices 4.2 to > 7.0 log10 CFU/g, compared to uncoated chicken by 70 d at 4 ºC. In addition, 0.2%κ-carrageenan/2%chitosan coatings (prepared using a 1% acetic acid solution) containing 250 mg/g mustard extract or 50 µl/g AITC reduced Salmonella numbers on vacuum-packed chicken breasts 3.0 log10 CFU/g by 21 d at 4 ºC. Further, 0.2%κ-carrageenan/2%chitosan coatings containing 50 or 100 µl/g AITC reduced numbers of C. jejuni on fresh, vacuum-packed chicken breasts > 5.0 log10 CFU/g (C. jejuni cells were not detected) after 5 d storage at 4 ºC, while coatings containing 200 to 300 mg/g Oriental mustard extract or 25 µl/g AITC reduced C. jejuni numbers by 3.6 to 4.6 log10 CFU/g. Numbers of lactic acid and aerobic bacteria on poultry meat products were significantly reduced by the coatings. It is clear that κ-carrageenan/chitosan coatings containing either AITC, mustard extract alone or combined with EDTA, malic or acetic acid significantly reduced C. jejuni and Salmonella on fresh, refrigerated, vacuum-packed chicken breasts and L. monocytogenes on refrigerated, cured roast chicken, and consequently enhanced their safety.