Biomedical subjects
G R Fenwick
Publications and source records attributed to G R Fenwick.
The genus Allium--Part 1.
Alliums have been grown for many centuries for their characteristic, pungent flavor and medicinal properties. The present review, which includes references published up to the middle of 1984, is primarily concerned with the chemical composition, flavor, and physiological properties of these crops, their extracts, and processed products. Special emphasis is placed upon the relationship between the organoleptically and biologically active components of onion and garlic. Following a brief historical introduction, current production of commercially important alliums is described and their botanical origins and interrelationships are explained. Following consideration of the major economic diseases and pests of alliums, the agronomic, husbandry, and practices associated with their cultivation are described, particular emphasis being placed upon the storage and processing of onion and garlic. The detailed, overall chemical composition and nutritional value of members of the genus Allium are presented in Section 7; after an outline of the origin and nature of flavor components and precursors, the flavor volatiles of individual members are presented. The effects of agronomic, environmental, and processing practices on chemical and flavor content and quality are considered in Section 9. The following section deals critically with the human and animal studies which have been conducted into the medical and therapeutic properties of alliums, emphasis being placed upon the studies into the antiatherosclerotic effect of onion and garlic and their essential oils. After a study of antimicrobial properties of alliums and their effects on insects and animals, an overview is presented which highlights unexplored or inadequately studied areas and suggests rewarding areas for future research.
The genus Allium. Part 2.
Allium is a genus of some 500 species belonging to the family Liliaceae. However only a few of these are important as food plants, notably onion, garlic, chive, leek, and rakkyo. Such plants have been used for many centuries for the pungency and flavoring value, for their medicinal properties, and, in some parts of the world, their use also has religious connotations. The flavors of members of the genus Alliums, in addition to having certain characteristics, are also complex, being derived enzymically from a number of involatile precursors. In addition to there being variation of flavor between different alliums, there are also considerable changes that occur as a result of cooking and processing. Of course, these are of importance to the consumer and food technologist-processor. The review will introduce the subject by an historical perspective and will set this against data on the present cultivation and usage of commercially cultivated alliums. The chemical composition of these plants will be discussed, emphasis being given to nonvolatile constituents which are, perhaps, less often considered. Discussion of the volatile constituents, which will include mention of the methods currently used for their analysis and for the determination of "flavor strength", will be mainly concerned with literature taken from the last 5 years. In considering the extent and nature of allium cultivation and processing, factors affecting the nutritional value and quality will be highlighted. The medicinal properties of garlic and onion oils have been much studied over the last decade and the review will include critical assessment of this area and also will touch on the more general properties (antimicrobial, antifungal, antibacterial, and insecticidal) of these oils. Finally mention will be made of the antinutritional, toxic, or otherwise undesirable effects of alliums, for example, as inadvertent components of animal diets, tainting of milk and other food products. It is our intention to review the literature up to mid-1984.
The genus Allium--Part 3.
Allium is a genus of some 500 species belonging to the family Liliaceae. However, only a few of these are important as food plants, notably onion, garlic, chive, leek, and rakkyo. Such plants have been used for many centuries for their pungency and flavoring value, for their medicinal properties, and in some parts of the world, their use also has religious connotations. The flavors of members of alliums, in addition to being characteristic, are also complex, being derived enzymically from a number of involatile precursors. As well as there being variation of flavor between different alliums there are also considerable changes that occur as a result of cooking and processing. These are, of course, of importance to the consumer and food technologist/processor. The review will introduce the subject by an historical perspective and will set against this data on the present cultivation and usage of commercially cultivated alliums. The chemical composition of these plants will be discussed, emphasis being given to nonvolatile constituents which are, perhaps, less often considered. Discussion of the volatile constituents, which will include mention of the methods currently used for their analysis and for the determination of "flavor strength," will be mainly concerned with literature taken from the last 5 years. In considering the extent and nature of allium cultivation and processing, factors affecting the nutritional value and quality will be highlighted. The medicinal properties of garlic and onion oils have been extensively studied over the last decade and the review will include critical assessment of this area; it will also touch on the more general properties (antimicrobial, antifungal, antibacterial, and insecticidal) of these oils. Finally, mention will be made of the antinutritional, toxic, or otherwise undesirable effects of alliums, for example, as inadvertant components of animal diets, tainting of milk, and other food products. It is our intention to review the literature up to mid-1984.
Inhibition of carcinogenesis by some minor dietary constituents.
Previous work has shown that food contains a large number of minor dietary constituents that can inhibit the occurrence of cancer. Additional inhibitors from four different natural sources will be the subject of this presentation. 1. Citrus fruit oils. Orange, tangerine, lemon, and grapefruit oils given p.o. induce increased glutathione (GSH) S-transferase activity in tissues of the mouse. When fed in the diet prior to and during the course of administration of benzo(a)pyrene (BP), the four citrus fruit oils inhibit formation of tumors of both the forestomach and lungs of mice. When fed either before or after the administration of 7,12-dimethylbenz(a)anthracene (DMBA) orange oil inhibits mammary tumor formation. 2. Garlic oil. Allyl methyl trisulfide (AMT), a constituent of garlic oil, has been synthesized recently. When given p.o. 96 and 48 hr prior to BP, AMT inhibits the occurrence of forestomach tumors in mice. 3. Green coffee beans. Two diterpene esters, kahweol palmitate and cafestol palmitate, which are potent inducers of GSH S-transferase activity have been isolated from coffee beans. When administered p.o. prior to DMBA the two diterpene esters inhibit mammary tumor formation. 4. Cruciferous vegetables. Several glucosinolates occur in cruciferous vegetables. Efficient procedures for the isolation of these compounds have been developed recently. The inhibitory effects of three of these i.e. glucobrassicin, glucotropaeolin, and glucosinalbin were studied in several animal models. Glucobrassicin caused substantial inhibition of BP-induced neoplasia of the lung and forestomach of the mouse and DMBA-induced neoplasia of the breast in rats. Glucosinalbin and glucotropaeolin are less active in these systems. In addition to protective effects, indoles derived from the hydrolysis of glucobrassicin have potential harmful properties. The implications of multiple properties and factors which may determine their consequence will be discussed.
Determination of myrosinase (thioglucoside glucohydrolase) activity by a spectrophotometric coupled enzyme assay.
The hexokinase/glucose-6-phosphate dehydrogenase coupled enzyme system was used to assay for plant thioglucoside glucohydrolase (myrosinase, EC 3.2.3.1) by measuring the rate of glucose released during hydrolysis of glucosinolates. This coupled assay was compared with two other assays for myrosinase: a pH-stat assay that measures the rate of acid released during glucosinolate hydrolysis, and a spectrophotometric assay in which the decrease in the absorbance at 227.5 nm is used to measure the disappearance of the substrate, 2-propenylglucosinolate (DSA assay). The coupled and pH-stat assays were found to give comparable activities and were linear with enzyme concentration over the range 0 to 30 micrograms. The DSA assay gave lower myrosinase activity in comparison to the coupled and pH-stat assays. This is due to the lower concentrations of substrate and activator (ascorbate) which must be used in the assay. The DSA assay was found to give a nonlinear relationship with enzyme concentration over the range 2 to 30 micrograms. For these reasons this assay was found to be unsatisfactory. The coupled assay was found to be more sensitive and more widely applicable than the pH-stat assay as a routine continuous assay for myrosinase activity.
Rapeseed induced liver haemorrhage, reticulolysis and biochemical changes in laying hens: the effects of feeding high and low glucosinolate meals.
Rapeseed meal hepatosis was produced by feeding high and low glucosinolate meals as a source of protein (about 200 g kg-1 diet) but could not be distinguished histologically from fatty liver-haemorrhagic syndrome which occurred in birds on the control diet. Both types of meal increased haemorrhage, reticulolysis and lymphoproliferation in the liver, reduced the packed cell volume and caused thyroid enlargement. Haemorrhages emanated from ruptured intrahepatic portal veins, capillaries and sinusoids and were associated with degenerative changes in vessel walls. Haemorrhage and reticulin scores were correlated. Parenchymal necrosis occurred only around large haematomas and caused increased aspartate transaminase activity in the plasma. Both meals also caused hyperglycaemia and reduced the plasma triglyceride content. Only the high glucosinolate meal decreased egg production, caused liver enlargement and reduced the plasma urate level. The addition of myrosinase enhanced its effects on egg production and packed cell volume but did not increase its hepatotoxicity.
Are brassica vegetables aggravating factors in trimethylaminuria (fish odour syndrome)?
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Biochemical changes in layer and broiler chickens when fed on a high-glucosinolate rapeseed meal.
Diets containing 500 g high-glucosinolate rapeseed meal/kg or an equivalent amount of soybean meal as the only protein supplement were fed to layer-type chickens and two broiler strains from 1 to 56 d of age. Additional groups of the former were maintained on the diets until they were 16 and 28 d old. The rapeseed meal produced thyroid hypertrophy in all strains but reduced the growth rate of only one of the broiler strains. The livers of chickens fed on rapeseed meal were enlarged and DNA analysis indicated hyperplasia, but no macroscopic lesions were found. The activities of aspartate transaminase, lactate dehydrogenase and alkaline phosphatase in the plasma were increased by rapeseed meal, suggesting liver damage. In all strains, feeding rapeseed meal increased plasma total protein, albumin and cholesterol and decreased urate. Hyperglycaemia accompanied by a decrease in plasma triglycerides occurred in the layer strain. Through its extra-thyroidal toxicity (-)5-vinyl-oxazolidine-2-thione (goitrin) was probably responsible for most of these changes.
Glucosinolates and their breakdown products in food and food plants.
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Problems which limit the use of rapeseed meal as a protein source in poultry diets.
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The effect of thionamides and related compounds on trimethylamine oxidase activity in hepatic microsomes isolated from chickens (Gallus domesticus).
1. Thiourea, ethylene thiourea, methimazole and (+) 5-vinyl-oxazolidine-2-thione (OZT) gave similar inhibition curves when added to the reaction mixture. A concentration of 20 microM reduced the activity by over 75%. Thioacetamide and thiobenzamide also behaved as potent inhibitors. 2. (-) OZT had less effect than the (+) isomer. 3. Microsomes from chickens with an inherently low capacity for synthesising TMA oxidase and enhanced susceptibility to the goitrogenic effects of OZT were more sensitive to this inhibition than those from a high TMA oxidase strain. 4. Inhibition by thiourea was competitive and the apparent K1 for low oxidase microsomes was 2.5 x 10(-6)M. 5. The inhibitory property of thionamides was lost when the S atom was replaced by O but was retained when it was oxidised to the sulphinic acid or sulphoxide. 6. Incubation of microsomes with sodium diethyldithiocarbamate reduced their TMA oxidase activity. 7. Sulphonium compounds, glucosinolates and antithyroid compounds with no thionamide group, including potassium thiocyanate, had no marked effect on the activity of the enzyme.
The assessment of a new protein source--rapeseed.
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Production of egg taint by fish meal.
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The glycoalkaloid content of some edible solanaceous fruits and potato products.
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The identification of the goitrogen (-)5-vinyloxazolidine-2-thione (goitrin), as a bitter principle of cooked brussels sprouts (Brassica oleracea L. var. gemmifera).
(-)5-Vinyloxazolidine-2-thione (goitrin), a well-known goitrogen, has been identified as a bitter principle in cooked Brussels sprouts (Br. oleracea var. L. gemmifera). The identification was carried out by chemical analysis and sensory assessment.
The inhibition of trimethylamine oxidation in the domestic fowl (Gallus domesticus) ay antithyroid compounds.
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