Biosynthesis of the flavour precursors of onion and garlic

Onion (Allium cepa), garlic (A. sativum) and other Alliums are important because of the culinary value of their flavours and odours. These are characteristic of each species and are created by chemical transformation of a series of volatile sulphur compounds generated by cleavage of relatively stable, odourless, S-alk(en)yl cysteine sulphoxide flavour precursors by the enzymes alliinase and lachrymatory-factor synthase. These secondary metabolites are S-methyl cysteine sulphoxide (MCSO, methiin; present in most Alliums, some Brassicaceae), S-allyl cysteine sulphoxide (ACSO, alliin; characteristic of garlic), S-trans-prop-1-enyl cysteine sulphoxide (PECSO, isoalliin; characteristic of onion), and S-propyl cysteine sulphoxide (PCSO, propiin; in onion and related species). Information from studies of the transformation of putative biosynthetic intermediates, radiolabelling, and from measurements of sulphur compounds within onion and garlic have provided information to suggest a biosynthetic pathway. This may involve alk(en)ylation of the cysteine in glutathione, followed by cleavage and oxidation to form the alk(en)yl cysteine sulphoxide flavour precursors. There is also evidence that synthesis of the flavour precursors may involve (thio)alk(en)ylation of cysteine or a precursor such as O-acetyl serine. Both routes may occur depending on the physiological state of the tissue. There are indications from the effects of environmental factors, such as the availability of sulphur, that control of the biosynthesis of each flavour precursor may be different. Cysteine and glutathione metabolism are discussed to indicate parallels with Allium flavour precursor biosynthesis. Finally, possible avenues for exploration to determine the origin in planta of the alk(en)yl groups are suggested.     

Synthesis of the flavour precursor, alliin, in garlic tissue cultures

The path of synthesis of alkyl cysteine sulphoxides, or flavour precursors, in the Alliums is still speculative. There are two proposed routes for alliin biosynthesis, one is from serine and allyl thiol while the other is from glutathione and an allyl source via gamma glutamyl peptides. The routes have been investigated by exposing undifferentiated callus cultures of garlic and onion to potential pathway intermediates. After a period of incubation of 2 days the callus was extracted, and analysed for flavour precursors and related compounds by HPLC. Standards of alliin, isoallin and propiin were synthesised and their identity confirmed by HPLC and NMR. Putative intermediates selected included the amino acids serine and cysteine, as well as more complex intermediates such as allylthiol, allyl cysteine and glutathione. Both garlic and onion tissue cultures were able to synthesize alliin following incubation with allylthiol, and cysteine conjugates such as allyl cysteine. The ability of the tissue cultures to form alliin from intermediates was compatible with the proposed routes of synthesis of alliin.     

Development of a biosensor specific for cysteine sulfoxides

S-Alk(en)yl cysteine sulfoxides have been observed in several plants, mainly belonging to the onion family (Alliaceae), which are of high commercial interest (e.g. garlic, Allium sativum). The quality of most garlic containing herbal remedies produced from garlic powder is determined by their content of the cysteine sulfoxide alliin. Therefore, a comprehensive method for the documentation of alliin amounts present in the fresh plant material through to the final remedy is desirable. The newly developed biosensoric method described in this paper was designed in order to fulfil these demands. In contrast to conventional HPLC-methods, neither a pre-column derivatization nor a chromatographic separation are required allowing a high throughput of samples. This technique is based on immobilized alliinase (EC 4.4.1.4), which was combined with an ammonia-gas electrode. The enzyme was either placed in a small cartridge or was immobilized in direct contact of the electrode surface giving detection limits of 3.7 x 10(-7) and 5.9 x 10(-6) M. Founded on these experiments, a pH-sensitive electrolyte/insulator/semiconductor (EIS) layer structure made of Al/p-Si/SiO(2)/Si(3)N(4) was also combined with immobilized alliinase. Measurements could be performed in a range between 1 x 10(-5) and 1 x 10(-3) M alliin. All sensors were operated in the flow-through modus. A high specificity for alliin could be demonstrated for the electrode and a number of garlic samples were analyzed. Results gained with the new method showed a good correlation with those obtained with conventional HPLC-methods. In addition, onion and a variety of wild Allium species were analyzed in order to determine the amount of isoalliin or total cysteine sulfoxides present, respectively.     

The biosynthetic pathway of the S-alk(en)yl-L-cysteine sulphoxides (flavour precursors) in species of Allium

Pulse labelling experiments with ³⁵SO₄ ^2- fed for 24h to intact plants (shooted onion sets)of Allium cepa (onion) showed that >70% of the label appeared in the S-alkenyl-L-cysteine sulphoxides within 18h, reached a maximum at 48h and thereafter decreased. The amount of label detected in the -glutamyl peptide fractions was below 20% of the total label at any time. It is concluded that in intact plants (at the growth stage used) the -glutamyl peptides are not the immediate precursors of the S-alkenyl-L-cysteine sulphoxides. The major S-alkenyl-L-cysteine sulphoxide in onion was found to be compartmentalized mainly within the endoplasmatic reticulum.Abbreviations AllCysSO (+)-S-2-propenyl-L-cysteine sulphoxide - MeCysSO (+)-S-methyl-L-cysteine sulphoxide - PrenCysSO trans-(+)-S-1-propenyl-L-cysteine sulphoxide - ProCysSO (+)-S-propyl-L-cysteine sulphoxide     

The C-S lyases of higher plants. Purification and characterization of homogeneous alliin lyase of leek (Allium porrum)

The characteristic odors of freshly macerated tissue of Allium species such as garlic and onion are due to the action of the enzyme alliin lyase (EC 4.4.1.4) on endogenous S-alkyl-I-cysteine sulfoxides which are present as secondary amino acids yielding volatile sulfur-containing products. Purification and characterization of the alliin lyase of leek ( Allium porrum L.) has been carried out for comparison with the analogous enzymes previously characterized from garlic and onion. The purification involved homogenization, followed by ammonium sulfate fractionation, elution from an hydroxylapatite column, concentration of the active fractions and passage through a concanavalin A-Sepharose 4B affinity column. The purified enzyme was found to be a glycoprotein with a pH optimum for activity of 8.0. Sodium dodecylsulfate-urea polyacrylamide gel electrophoresis gels of the homogeneous leek enzyme showed it consisted of 1 subunit with a molecular weight of 48000. By gel filtration, 2 stable forms of the native enzyme with molecular weights of 386000 and 580000 were found.     

Changes in the content and distribution, in different organs, of the flavour precursors, the S-alk(en)yl-L-cysteine sulphoxides, during seedling development of onions (Allium cepa) grown under light and dark regimes

Flavour precursors accumulated rapidly in onion seedlings ( Allium cepa L. cv. Pukekohe Longkeeper, May and Ryan) after emergence of the cotyledon. (±)-S-1-Propyl-L-cysteine sulphoxide, found mainly in the shoots, was the predominant flavour precursor. (±) Trans -S-1-propenyl-L-cysteine sulphoxide was important during very early seedling growth when very high concentrations were reported in the root and hypocotyl. (±)-S-1-Methyl-L-cysteine sulphoxide, a minor component in seedlings grown under a normal light regime, was significant during early cotyledon development in seedlings grown in the dark. It is concluded that onion seedlings would be a suitable tissue in which to investigate the biosynthetic pathways of the S-alk(en)yl-L-cysteine sulphoxides.     

The C-S lyases of higher plants: preparation and properties of homogeneous alliin lyase from garlic (Allium sativum)

Alliin lyase from garlic (Allium sativum) has been purified to homogeneity. The purification procedure involves the use of affinity chromatography on concanavalin A-Sepharose 4B. Addition of polyvinylpolypyrrolidone to the homogenizing medium greatly improves the specific activity of the extract. The enzyme is a glycoprotein as seen by its ability to bind to concanavalin A-Sepharose 4B and by its positive periodic acid-Schiff base stain. It has a carbohydrate content of 5.5%. Km values for this enzyme were estimated to be 5.7 mM for S-ethyl-L-cysteine sulfoxide and 3.3 mM for S-allyl-L-cysteine sulfoxide. The molecular weight of this garlic enzyme, as determined by gel filtration, was found to be 85,000; the molecule consists of two equal subunits of Mr 42,000. The amino acid content was found to be similar to that reported previously for onion alliin lyase, although there is twice as much tryptophan in the garlic alliin lyase as in the onion enzyme. By both chemical and spectral methods the enzyme was found to have two molecules of pyridoxal 5-phosphate per enzyme molecule, suggesting one per subunit. There are significant differences in the nature of these findings from those previously reported from this laboratory for the onion enzyme. Studies are in progress to compare further the alliin lyases from garlic and onion.     

Identification of alliin,a constituent of Allium cepa with an inhibitory effect on platelet aggregation

A component of Allium cepa which inhibits platelet aggregation in vitro was isolated. The active compound was identified as alliin, (+)-S-allyl-L-cysteine sulfoxide. Alliin was synthesized and found to exert the same activity on platelet aggregation as the natural compound.     

Transfer of a male-sterility-inducing cytoplasm from onion to leek ( Allium ampeloprasum)

Two interspecific triploid (AAC) hybrids (84/1-94 and 99/1-94) from crosses between onion [ Allium cepa (2 n=2 x=16, CC)] and leek [ A. ampeloprasum (2 n=4 x=32, AAAA)] were backcrossed to leek in order to transfer a male-sterility-inducing cytoplasm from onion that would enable the production of hybrid leek. GISH evaluations of meiosis in the interspecific hybrids revealed irregularities due to univalent onion chromosomes producing micronuclei from onion chromatin, whereas the pairing of the two sets of leek chromosomes was nearly normal. Attempts to use colchicine to double the chromosome number of the hybrids failed. Backcrosses of 84/1-94 to leek as the pollen parent were not successful. The first backcross of 99/1-94 to tetraploid leek produced 11 BC(1) plants with chromosome numbers between 38 and 41. Identification of parental chromosomes by GISH showed that all eight onion chromosomes and 30-33 leek chromosomes were transmitted to the backcross progenies due to unreduced egg cells. Onion chromosomes were eliminated during the second backcross. Southern hybridization confirmed the transfer of the T-cytoplasm like source of CMS from onion to the BC(2) progenies. After the third backcross to leek, 158 plants were obtained with varying numbers of onion chromosomes and some intergenomic recombinant chromosomes. Alloplasmic leek plants without onion chromatin were selected for further characterization of male sterility and quality traits.     

Studies on fungi in the root region

Summary Aqueous extracts of adventitious roots ofAllium sativum L. (garlic), seedling roots ofAllium porrum L. (leek), and both adventitious and seedling roots ofAllium cepa L. (onion), were tested for antibiotic activity against three root-surface fungi,Cylindrocarpon radicicola Wollenw.,Gliocladium roseum (Link) Thom andFusarium culmorum (W. G. Smith) Sacc. by means of two different techniques.With a filter-paper disc technique, root extracts sterilised by membrane-filtration produced zones of inhibition of the test fungi, whereas root extracts sterilised by autoclaving showed no activity. Garlic root extract produced inhibition zones with all the test fungi, whereas extracts of onion adventitious roots and leek seedling roots produced inhibition zones with only one of the test fungi. The extract of onion seedling roots produced no inhibition zones. Root extracts of all theAllium species, when sterilised by membrane filtration, generally inhibited spore-germination of all the test fungi.     

Responses of Vegetable Seeds to Controlled Hydration

Leek, onion and carrot seeds were imbibed in water and in solutionsof polyethylene glycol (PEG) 6000 over the range –0.5to –4.0 MPa osmotic potential, for periods up to 28 dat 15 C. Seeds started to germinate after 7 and 14 d at –0.5MPa and –1.0 MPa PEG, respectively, but in the lattercase, germination did not exceed 5%. No germination occurredin solutions of lower (more negative) osmotic potential. Seedmoisture content increased with osmotic potential in all threespecies and the relationships were unaffected by the durationof imbibition in solutions of –1.0 to –4.0 MPa,though leek seeds had higher moisture contents than the otherspecies for any given osmotic potential. Linear relationships between response to priming (differencebetween mean germination times of primed and untreated seeds)and seed moisture content were obtained for each species, positiveresponses being obtained above 30–35% seed moisture contentwith optima at 46, 44.5 and 44% seed moisture contents in leek,onion and carrot, respectively. Priming had no effect on embryovolume or cell number per embryo in leek and onion. Carrot embryovolume increased by 43% and cell number per embryo doubled inprimed compared with untreated seeds, whereas seeds imbibedin water showed only a slight increase in cell number per embryoat the stage when radicles were beginning to penetrate the seedcoat. Allium cepa L. cv. Rijnsburger Robusta, onion, Allium porrum L. cv. Winterreuzen, leek, Daucus carota L. cv. Nantaise, carrot, germination, priming, polyethylene glycol, seed moisture, cell number, embryo volume     

Purification of the alliin lyase of garlic, Allium sativum L

1. Alliin lyase (EC 4.4.1.4) was purified up to sevenfold from garlic-bulb homogenates. The enzyme was unstable to storage at -10 degrees , particularly in dilute concentrations, but the addition of glycerol (final concentration 10%, v/v) stabilized the activity completely for at least 30 days. 2. The purified enzyme had an optimum pH for activity at 6.5. The addition of pyridoxal phosphate stimulated the reaction rate and the stimulation became more marked as the purification proceeded. 3. Hydroxylamine (10mum) and cysteine (0.5mm) inhibited the enzyme activity by more than 80%. Spectral studies indicated that cysteine reacted with pyridoxal phosphate bound to the protein. 4. The K(m) values for S-methyl-, S-ethyl-, S-propyl-, S-butyl- and S-allyl-l-cysteine sulphoxides were determined. With S-allyl-l-cysteine sulphoxide the K(m) was 6mm and the V(max.) was greater than those with the other substrates tested. 5. The thioether analogues of the substrates were competitive inhibitors for the lyase reaction. The K(i) decreased with increasing chain length of the alkyl substituent. With S-ethyl-l-cysteine sulphoxide as substrate the K(i) was 33, 8 and 5mm respectively for S-methyl-, S-ethyl- and S-propyl-l-cysteine. 6. The addition of EDTA or Mg(2+), Mn(2+), Co(2+) or Fe(2+) stimulated the reaction rate. Other bivalent cations either had no effect or gave a strong inhibition. In the presence of EDTA no further increase of activity was observed with added Mg(2+).     

A Comparison of Leek (Allium porrum) and Onion (Allium cepa) Seed Development

Leek and onion seed dry weight increased exponentially for thefirst 31 days after flowering (DAF) but thereafter the increasein dry weight was slower. Before maximum seed dry weight wasreached at 45 DAF in onion and 59 to 66 DAF in leek, seed moisturecontent, seed oxygen uptake and conductivity of the seed steepwater fell from initially high levels. Although some seeds germinated31 DAF in both species, full germination in both was not reacheduntil 66–80 DAF. Tolerance of the seed to artificial dryingimmediately after harvesting occurred 45 DAF in onion and 74DAF in leek. Free nuclear division continued in the endospermuntil 17–22 DAF in onion and until 31–35 DAF inleek but it was not until 45 DAF in onion and 66 DAF in leekthat the embryo and endosperm filled the cavity formed by thepericarp. After formation of cell walls in the endosperm thepattern of change in cell number in both species was similar.The shrunken appearance of the seed coat in leek, which occurredearly in seed development, was associated with the period offree nuclear division in the endosperm and, in addition, thepericarp was thinner than in onion. There was no evidence thatthe shrunken seed coat early in development was associated withself as opposed to open-pollination. Allium porrum, Allium cepa, seed development, endosperm, embryo, cell number, germination, respiration, seed leachates     

Cloning and characterization of the lectin cDNA clones from onion,shallot and leek

Characterization of the lectins from onion (Allium cepa), shallot (A. ascalonicum) and leek (A. porrum) has shown that these lectins differ from previously isolated Alliaceae lectins not only in their molecular structure but also in their ability to inhibit retrovirus infection of target cells.cDNA libraries constructed from poly(A)-rich RNA isolated from young shoots of onion, shallot and leek were screened for lectin cDNA clones using colony hybridization. Sequence analysis of the lectin cDNA clones from these three species revealed a high degree of sequence similarity both at the nucleotide and at the amino acid level.Apparently the onion, shallot and leek lectins are translated from mRNAs of ca. 800 nucleotides. The primary translation products are preproproteins (ca. 19 kDa) which are converted into the mature lectin polypeptides (12.5–13 kDa) after post-translational modifications.Southern blot analysis of genomic DNA has shown that the lectins are most probably encoded by a family of closely related genes which is in good agreement with the sequence heterogeneity found between different lectin cDNA clones of one species.     

Alliin lyase localization in bundle sheaths of the garlic clove (Allium sativum)

The enzyme alliin lyase (E.C. 4.4.1.4) catalyzes formation of allicin, the parent of several sulfur-containing compounds responsible for flavor, odor, and pharmacological properties of garlic (Allium sativum). Alliin lyase is a major product of the storage bud (clove), accounting for 10% of its total protein. Accumulation of this protein was characterized by locating alliin lyase deposits within the clove. Paraffin sections stained for general protein using aniline blue-black reveal dense deposits within parenchymatous bundle sheaths. Deposits are most pronounced around phloem. Remaining storage parenchyma, not in contact with bundles, appears structurally uniform, with some protein accumulating in cells near the outer surface of the clove. In freehand sections of unfixed cloves, bundle sheath cells are the only ones to show green autofluorescence when excited by blue light. Such fluorescence is consistent with the presence of pyridoxal phosphate cofactor of alliin lyase. An alliin lyase activity stain, based on detecting aminocrotonate-generating enzymes, shows activity to be restricted to bundle sheath cells in fresh material. Finally, enrichment of alliin lyase in bundle sheaths is shown by immunocytochemical staining of these areas using a polyclonal antibody generated against purified enzyme. Aliin lyase concentrates in bundle sheaths, while little if any occurs in storage mesophyll not in contact with vascular bundles. Deposits in the cloves may reflect the enzyme's role in protecting underground storage buds from decay and predation. Positioning near the phloem suggests that alliin lyase, or compounds related to its metabolism, may be translocated to and from the clove during development.     

Agrobacterium tumefaciens-mediated transformation of leek (Allium porrum) and garlic (Allium sativum)

Transgenic leek (Allium porrum) and garlic (Allium sativum) plants have been recovered by the selective culturing of immature leek and garlic embryos via Agrobacterium-mediated transformation using a method similar to that described by Eady et al. (Plant Cell Rep 19:376–381, 2000) for onion transformation. This method involved the use of a binary vector containing the m-gfp-ER reporter gene and nptII selectable marker, and followed the protocol developed previously for the transformation of onions with only minor modifications pertaining to the post-transformation selection procedure which was simplified to have just a single selection regime. Transgenic cultures were selected for their ability to express the m-gfp-ER reporter gene and grown in the presence of geneticin (20 mg/l). The presence of transgenes in the genome of the plants was confirmed using TAIL-PCR and Southern analysis. This is the first report of leek and true seed garlic transformation. It now makes possible the integration of useful agronomic and quality traits into these crops.     

Inhibition of Some Rot Fungi Polygalacturonases by Allium cepa L. and Allium porrum L. Extracts

Extracts of Allium cepa and A. porrum - contain factors that inhibit to various extents polygalacturonases (PGs) produced in vitro by Sclerotinia sclerotiorum, Botrytis cinerea, Fusarium moniliforme, Phoma terrestris, Sclerotium cepivorum, Macrophomina phaseolina, Didymella bryoniae and Phoma lycopersici. The PG inhibition rank changed using leek or onion extract. The inhibition factors are possibly proteins, do not present particular specificity and act against PGs of fungi pathogens and non pathogens for these plant species.     

The dynamics of the flavour precursors, the S-alk(en)yl-L-cysteine sulphoxides, during leaf blade and scale development in the onion (Allium cepa)

This study was undertaken to determine the patterns of accumulation and loss of the flavour precursors. (+) S-1-propyl-L-cysteine sulphoxide, (+) trans-S-1-propenyl-L-cysteine sulphoxide, and (+) S-1-methyl-L-cysteine sulphoxide, during the development and senescence of the leaf blades and scales of a brown onion ( Allium cepa L. cv. Pukekohe Longkeeper).
The levels of the flavour precursors were related to the ontogeny of the individual leaf blade and scale, and the ontogeny of the entire plant. Leaf blades which developed on a young or bulbing onion contained all 3 flavour precursors (total of about 50–70 mg leaf⁻¹); but as each attached scale developed, the leaf blades lost their flavour precursors. All 3 flavour precursors increased in the developing scales and decreased in the senescing scales. Leaf blades which developed on an older, ripening onion contained, and then lost, only (+) S-1-propyl-L-cysteine sulphoxide, whilst the scales accumulated only (+) S-1-propyl-L-cysteine sulphoxide; (+) S-1-methyl-L-cysteine sulphoxide and (+) trans-S-1-propenyl-L-cysteine sulphoxide were minimal. In the main scales of the onion, which did not senesce during ripening, there was a transition between these two patterns. These scales accumulated all 3 flavour precursors with (+) S-1-propyl-L-cysteine sulphoxide remaining constant at about 30 mg/scale; however there was a 10 fold loss of the other 2 flavour precursors (from 20 to about 2 mg/scale). The base plate (true stem) contained mainly (+) S-1-propyl-L-cysteine sulphoxide, which increased 5 fold in amount during bulbing. The other 2 flavour precursors were present at much lower levels.
A recycling of flavour precursors is suggested, with the leaf blades supplying flavour precursors to scales, and in turn older senescing scales recycling their flavour precursors to developing younger scales.     

Lectin and alliinase are the predominant proteins in nectar from leek (Allium porrum L.) flowers

Analysis of nectar from leek (Allium porrum) flowers by SDS-PAGE revealed the presence of two major polypeptide bands of 50 kDa and 13 kDa, respectively. Using a combination of agglutination tests, enzyme assays and N-terminal sequencing, the polypeptides have been identified as subunits of alliin lyase (alliinase, EC 4.4.1.4) and mannose-binding lectin, respectively. The latter protein is particularly abundant since it represents about 75% of the total nectar protein. Honey produced by bees foraging on flowering leek plants still contains biologically active lectin and alliinase. However, the levels of both proteins are strongly reduced as compared to those in the original nectar. It is evident, therefore, that the lectin as well as the alliinase are inactivated/degraded during the conversion of nectar into honey. Received: 24 May 1996 / Accepted: 19 August 1996     

Diversity in fertility potential and organo-sulphur compounds among garlics from Central Asia

Extending the collection of garlic (Allium sativum L.) accessions is an important means that is available for broadening the genetic variability of this cultivated plant, with regard to yield, quality, and tolerance to biotic and abiotic traits; it is also an important means for restoring fertility and flowering. In the framework of the EU project Garlic and Health, 120 garlic accessions were collected in Central Asia – the main centre of garlic diversity. Plants were documented and thereafter maintained in field collections in both Israel and The Netherlands. The collection was evaluated for biological and economic traits. Garlic clones vary in most vegetative characteristics (leaf number, bulb size and structure), as well as in floral scape elongation and inflorescence development. A clear distinction was made between incomplete bolting and bolting populations; most of the accessions in the latter populations produced flowers with fertile pollen and receptive stigma. Wide variations were recorded with regard to differentiation of topsets, their size, number and rapidity of development. Furthermore, significant variation in organo-sulphur compounds (alliin, isoalliin, allicin and related dipeptides) was found within garlic collections and between plants grown under differing environmental conditions. Genetic fingerprinting by means of AFLP markers revealed three distinct groups within this collection, differing also in flowering ability and organo-S content.