The Experts below are selected from a list of 294 Experts worldwide ranked by ideXlab platform
Yoshiyuki Murata - One of the best experts on this subject based on the ideXlab platform.
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Allyl Isothiocyanate induces stomatal closure in Vicia faba
Bioscience biotechnology and biochemistry, 2015Co-Authors: Muhammad Abdus Sobahan, Izumi C. Mori, Yoshimasa Nakamura, Nasima Akter, Eiji Okuma, Misugi Uraji, Yoshiyuki MurataAbstract:Isothiocyanates are enzymatically produced from glucosinolates in plants, and Allyl Isothiocyanate (AITC) induces stomatal closure in Arabidopsis thaliana. In this study, we investigated stomatal responses to AITC in Vicia faba. AITC-induced stomatal closure accompanied by reactive oxygen species (ROS) and NO production, cytosolic alkalization and glutathione (GSH) depletion in V. faba. GSH monoethyl ester induced stomatal reopening and suppressed AITC-induced GSH depletion in guard cells. Exogenous catalase and a peroxidase inhibitor, salicylhydroxamic acid, inhibited AITC-induced stomatal closure, unlike an NAD(P)H oxidase inhibitor, diphenylene iodonium chloride. The peroxidase inhibitor also abolished the AITC-induced ROS production, NO production, and cytosolic alkalization. AITC-induced stomatal closure was suppressed by an NO scavenger, 2-(4-carboxyphenyl)-4,4,5,5-tetramethylimidazoline-1-oxyl-3-oxide, and an agent to acidify cytosol, butyrate. These results indicate that AITC-induced stomatal closure in V. faba as well as in A. thaliana and suggest that AITC signaling in guard cells is conserved in both plants.
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Allyl Isothiocyanate (AITC) induces stomatal closure in Arabidopsis
Plant cell & environment, 2011Co-Authors: Atiqur Rahman Khokon, Sarwar Jahan, Taniya Rahman, Mohammad Anowar Hossain, Daichi Muroyama, Ikuko Minami, Shintaro Munemasa, Izumi C. Mori, Yoshimasa Nakamura, Yoshiyuki MurataAbstract:Isothiocyanates (ITCs) are degradation products of glucosinolates in crucifer plants and have repellent effect on insects, pathogens and herbivores. In this study, we report that exogenously applied Allyl Isothiocyanate (AITC) induced stomatal closure in Arabidopsis via production of reactive oxygen species (ROS) and nitric oxide (NO), and elevation of cytosolic Ca(2+) . AITC-induced stomatal closures were partially inhibited by an inhibitor of NADPH oxidase and completely inhibited by glutathione monoethyl ester (GSHmee). AITC-induced stomatal closure and ROS production were examined in abscisic acid (ABA) deficient mutant aba2-2 and methyl jasmonate (MeJA)-deficient mutant aos to elucidate involvement of endogenous ABA and MeJA. Genetic evidences have demonstrated that AITC-induced stomatal closure required MeJA priming but not ABA priming. These results raise the possibility that crucifer plants produce ITCs to induce stomatal closure, leading to suppression of water loss and invasion of fungi through stomata.
Karel Talavera - One of the best experts on this subject based on the ideXlab platform.
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Allyl Isothiocyanate sensitizes trpv1 to heat stimulation
Pflügers Archiv: European Journal of Physiology, 2014Co-Authors: Yeranddy A Alpizar, Maarten Gees, Bernd Nilius, Thomas Voets, Brett Boonen, Alicia Sanchez, Karel TalaveraAbstract:The powerful plant-derived irritant Allyl Isothiocyanate (AITC, aka mustard oil) induces hyperalgesia to heat in rodents and humans through mechanisms that are not yet fully understood. It is generally believed that AITC activates the broadly tuned chemosensory cation channel transient receptor potential cation channel subfamily A member 1 (TRPA1), triggering an inflammatory response that sensitizes the heat sensor transient receptor potential cation channel subfamily V member 1 (TRPV1). In the view of recent data demonstrating that AITC can directly activate TRPV1, we here explored the possibility that this compound sensitizes TRPV1 to heat stimulation in a TRPA1-independent manner. Patch-clamp recordings and intracellular Ca2+ imaging experiments in HEK293T cells over-expressing mouse TRPV1 revealed that the increase in channel activation induced by heating is larger in the presence of AITC than in control conditions. The analysis of the effects of AITC and heat on the current–voltage relationship of TRPV1 indicates that the mechanism of sensitization is based on additive shifts of the voltage dependence of activation towards negative voltages. Finally, intracellular Ca2+ imaging experiments in mouse sensory neurons isolated from Trpa1 KO mice yielded that AITC enhances the response to heat, specifically in the subpopulation expressing TRPV1. Furthermore, this effect was strongly reduced by the TRPV1 inhibitor capsazepine and virtually absent in neurons isolated from double Trpa1/Trpv1 KO mice. Taken together, these findings demonstrate that TRPV1 is a locus for cross sensitization between AITC and heat in sensory neurons and may help explaining, at least in part, the role of this channel in AITC-induced hyperalgesia to heat.
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TRPV1 Activation by Allyl Isothiocyanate
Biophysical Journal, 2010Co-Authors: Maarten Gees, Wouter Everaerts, Yuji Karashima, Aurelia Apetrei, Bernd Nilius, Thomas Voets, Karel TalaveraAbstract:Allyl Isothiocyanate (mustard oil, MO) is a highly reactive electrophilic compound known to cause irritation, pain and inflammation. These effects are thus far thought to be mediated by activation of TRPA1, a Transient Receptor Potential (TRP) cation channel expressed in nociceptive neurons. Recent research has shown that TRPV1, the heat and capsaicin receptor, can be also activated by reactive compounds such as allicin and leek and onion extracts. Here, we show that both human and mouse TRPV1 are activated by MO, at concentrations at which TRPA1 undergoes fast desensitization and block. In Ca2+ imaging experiments of intact HEK293 cells, MO induces an increase of the intracellular Ca2+, which was not present when Ca2+ was omitted in the bath solution. Activation of TRPV1 by MO is dose-dependent and is caused by a shift of the voltage dependence of channel activation to more negative potentials, similar to the activation of TRPV1 by capsaicin. Stimulation of TRPV1 by MO can be observed in inside-out patches, indicating a membrane-delimited mechanism of activation. Furthermore, the heat-induced activation of TRPV1 could be sensitized with sub-activating MO concentrations.Notably, MO was able to stimulate a large population of sensory neurons isolated from Trpa1 KO mice. This population was significantly reduced in Trpa1/Trpv1 double KO mice, indicating the physiological importance of TRPV1 activation by MO. WT, Trpa1 and Trpv1 KO mice displayed significantly stronger aversion to MO than double KO mice in forced drinking and open field exploration assays. The identification of TRPV1 as a novel target of MO is essential for the full understanding of the mechanisms of action of this compound in vivo and prompts to re-evaluate the results of previous research, in which MO was used as specific activator of TRPA1.
Loongtak Lim - One of the best experts on this subject based on the ideXlab platform.
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release of Allyl Isothiocyanate from mustard seed meal powder
Journal of Food Science, 2014Co-Authors: Ruyan Dai, Loongtak LimAbstract:Allyl Isothiocyanate (AITC) is a wide-spectrum antimicrobial compound found in mustard seeds, produced when their tissues are disrupted. The formation of AITC in mustard seed is mediated by the myrosinase enzyme which catalyzes the release of volatile AITC from a glucosinolate-sinigrin. Since water is a substrate in the reaction, humidity from the air can be used to activate the release of AITC from mustard seed. In this study, defatted and partially defatted mustard seed meals were ground into powders with particle size ranging from 5 to 300 μm. The mustard seed meal powder (MSMP) samples were enclosed within hermetically sealed glass jars wherein the headspace air was adjusted to 85% or 100% relative humidity at 5, 20, or 35 °C. Data from gas chromatography analysis showed that AITC release rate and amount increased with increasing relative humidity and temperature. Moreover, the release rate can be manipulated by particle size and lipid content of the MSMP samples. The amount of AITC released ranged from 2 to 17 mg/g MSMP within 24 h under the experimental conditions tested. In view of the antimicrobial properties of AITC, the mustard meal powder may be used as a natural antimicrobial material for extending the shelf life of food products.
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controlled release of Allyl Isothiocyanate using soy protein and poly lactic acid electrospun fibers
Food Research International, 2009Co-Authors: Anacristina Vegalugo, Loongtak LimAbstract:Abstract Electrospun fibers from soy protein isolate (SPI)/poly(ethylene oxide) (PEO) blend and poly(lactic acid) were used for controlled release of a naturally occurring antimicrobial compound, Allyl Isothiocyanate (AITC). AITC was encapsulated in β-cyclodextrin or added directly into the fiber-forming solutions. Scanning electron micrographs showed that the resulting electrospun SPI/PEO and PLA fibers possessed smooth morphology with diameters ranging from 200 nm to 2 μm. Fiber morphologies were affected by the AITC concentration. The kinetics of AITC release under different relative humidity conditions and fiber morphologies were evaluated. Release of AITC was negligible under dry conditions, but increased dramatically as relative humidity increased. The interactive behaviour of these antimicrobial nanofibers may be promising in active packaging applications for foods.
Rita Benko - One of the best experts on this subject based on the ideXlab platform.
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Purinoceptor-mediated, Capsaicin-resistant Excitatory Effect of Allyl Isothiocyanate on Neurons of the Guinea-Pig Small Intestine
Basic & clinical pharmacology & toxicology, 2013Co-Authors: Loránd Barthó, Elin Nordtveit, Veronika Szombati, Rita BenkoAbstract:Allyl Isothiocyanate (AITC; 200 μM) caused atropine- and tetrodotoxin-sensitive longitudinal muscle contraction on the guinea-pig small intestine. The response was not influenced by hexamethonium, a functional blockade of capsaicin-sensitive neurons or by antagonists acting at TRPV1 or TRPA1, but was abolished by the P2 purinoceptor antagonist PPADS (50 μM). It is concluded that cholinergic motoneurons are activated by a purinergic mechanism in the course of the AITC response, independently of capsaicin-sensitive processes or even TRPA1.
Maarten Gees - One of the best experts on this subject based on the ideXlab platform.
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Allyl Isothiocyanate sensitizes trpv1 to heat stimulation
Pflügers Archiv: European Journal of Physiology, 2014Co-Authors: Yeranddy A Alpizar, Maarten Gees, Bernd Nilius, Thomas Voets, Brett Boonen, Alicia Sanchez, Karel TalaveraAbstract:The powerful plant-derived irritant Allyl Isothiocyanate (AITC, aka mustard oil) induces hyperalgesia to heat in rodents and humans through mechanisms that are not yet fully understood. It is generally believed that AITC activates the broadly tuned chemosensory cation channel transient receptor potential cation channel subfamily A member 1 (TRPA1), triggering an inflammatory response that sensitizes the heat sensor transient receptor potential cation channel subfamily V member 1 (TRPV1). In the view of recent data demonstrating that AITC can directly activate TRPV1, we here explored the possibility that this compound sensitizes TRPV1 to heat stimulation in a TRPA1-independent manner. Patch-clamp recordings and intracellular Ca2+ imaging experiments in HEK293T cells over-expressing mouse TRPV1 revealed that the increase in channel activation induced by heating is larger in the presence of AITC than in control conditions. The analysis of the effects of AITC and heat on the current–voltage relationship of TRPV1 indicates that the mechanism of sensitization is based on additive shifts of the voltage dependence of activation towards negative voltages. Finally, intracellular Ca2+ imaging experiments in mouse sensory neurons isolated from Trpa1 KO mice yielded that AITC enhances the response to heat, specifically in the subpopulation expressing TRPV1. Furthermore, this effect was strongly reduced by the TRPV1 inhibitor capsazepine and virtually absent in neurons isolated from double Trpa1/Trpv1 KO mice. Taken together, these findings demonstrate that TRPV1 is a locus for cross sensitization between AITC and heat in sensory neurons and may help explaining, at least in part, the role of this channel in AITC-induced hyperalgesia to heat.
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TRPV1 Activation by Allyl Isothiocyanate
Biophysical Journal, 2010Co-Authors: Maarten Gees, Wouter Everaerts, Yuji Karashima, Aurelia Apetrei, Bernd Nilius, Thomas Voets, Karel TalaveraAbstract:Allyl Isothiocyanate (mustard oil, MO) is a highly reactive electrophilic compound known to cause irritation, pain and inflammation. These effects are thus far thought to be mediated by activation of TRPA1, a Transient Receptor Potential (TRP) cation channel expressed in nociceptive neurons. Recent research has shown that TRPV1, the heat and capsaicin receptor, can be also activated by reactive compounds such as allicin and leek and onion extracts. Here, we show that both human and mouse TRPV1 are activated by MO, at concentrations at which TRPA1 undergoes fast desensitization and block. In Ca2+ imaging experiments of intact HEK293 cells, MO induces an increase of the intracellular Ca2+, which was not present when Ca2+ was omitted in the bath solution. Activation of TRPV1 by MO is dose-dependent and is caused by a shift of the voltage dependence of channel activation to more negative potentials, similar to the activation of TRPV1 by capsaicin. Stimulation of TRPV1 by MO can be observed in inside-out patches, indicating a membrane-delimited mechanism of activation. Furthermore, the heat-induced activation of TRPV1 could be sensitized with sub-activating MO concentrations.Notably, MO was able to stimulate a large population of sensory neurons isolated from Trpa1 KO mice. This population was significantly reduced in Trpa1/Trpv1 double KO mice, indicating the physiological importance of TRPV1 activation by MO. WT, Trpa1 and Trpv1 KO mice displayed significantly stronger aversion to MO than double KO mice in forced drinking and open field exploration assays. The identification of TRPV1 as a novel target of MO is essential for the full understanding of the mechanisms of action of this compound in vivo and prompts to re-evaluate the results of previous research, in which MO was used as specific activator of TRPA1.