ジスルフィド
- 関
- disulfide
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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2014/02/14 20:28:39」(JST)
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Not to be confused with bisulfide or Disulfur.
General structure of disulfides
In chemistry, a disulfide usually refers to the structural unit composed of a linked pair of sulfur atoms. Disulfide usually refer to a chemical compound that contains a disulfide bond, such as diphenyl disulfide, C6H5S-SC6H5.
Inorganic vs. organic disulfides[edit]
The disulfide anion is S22−, or −S–S−. Sulfur is usually assigned to the reduced oxidation number −2, described as S2− and called sulfide. It has the electron configuration of a noble gas (argon). In disulfide, sulfur is only reduced to a state with oxidation number −1. Its configuration then resembles that of a chlorine atom. It thus tends to form a covalent bond with another S− center to form S22− group. Oxygen also behaves similarly, e.g. in peroxides such as H2O2. Examples:
- Iron disulfide (FeS2), e.g. the mineral pyrite.
- Disulfur dichloride (S2Cl2), a distillable liquid.
In many cases, each of the sulfur atoms in a disulfide group is covalently bonded to a carbon atom in an organic compound, forming a disulfide bond, sometimes called a disulfide linkage or a disulfide bridge. Examples:
- The amino acid cystine
- The vitamin lipoic acid
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FeS2 unit cell
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S2Cl2
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cystine
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lipoic acid
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Ph2S2
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Misnomers[edit]
Disulfide is also used to refer to compounds that contain two sulfide (S2−) centers. The compound carbon disulfide, CS2 is described with the structural formula i.e. S=C=S. This molecule is not a disulfide in the sense that it lacks a S-S bond. Similarly, molybdenum disulfide, MoS2, is not a disulfide in the sense again that its sulfur atoms are not linked.
References[edit]
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English Journal
- Sulphur-containing compounds of durian activate the thermogenesis-inducing receptors TRPA1 and TRPV1.
- Terada Y1, Hosono T2, Seki T3, Ariga T4, Ito S5, Narukawa M6, Watanabe T7.Author information 1Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan. Electronic address: s12601@u-shizuoka-ken.ac.jp.2Department of Applied Life Sciences, Nihon University Graduate School of Bioresource Sciences, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan. Electronic address: hosono.takashi@nihon-u.ac.jp.3Department of Applied Life Sciences, Nihon University Graduate School of Bioresource Sciences, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan. Electronic address: tseki@brs.nihon-u.ac.jp.4Department of Applied Life Sciences, Nihon University Graduate School of Bioresource Sciences, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan. Electronic address: ariga@brs.nihon-u.ac.jp.5Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan. Electronic address: itosohei@u-shizuoka-ken.ac.jp.6Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan. Electronic address: amstknrk@mail.ecc.u-tokyo.ac.jp.7Graduate School of Pharmaceutical and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan. Electronic address: watanbt@u-shizuoka-ken.ac.jp.AbstractDurian (Durio zibethinus Murr.) is classified as a body-warming food in Indian herbalism, and its hyperthermic effect is empirically known in Southeast Asia. To investigate the mechanism underlying this effect, we focused on the thermogenesis-inducing receptors, TRPA1 and TRPV1. Durian contains sulphides similar to the TRPA1 and TRPV1 agonists of garlic. Accordingly, we hypothesized that the thermogenic effect of durian is driven by sulphide-induced TRP channel activation. To investigate our hypothesis, we measured the TRPA1 and TRPV1 activity of the sulphur-containing components of durian and quantified their content in durian pulp. These sulphur-containing components had a stronger effect on TRPA1 than TRPV1. Furthermore, sulphide content in the durian pulp was sufficient to evoke TRP channel activation and the main agonist was diethyl disulphide. From these results, we consider that the body-warming effect of durian is elicited by TRPA1 activation with its sulphides, as can be seen in spices.
- Food chemistry.Food Chem.2014 Aug 15;157:213-20. doi: 10.1016/j.foodchem.2014.02.031. Epub 2014 Feb 15.
- Durian (Durio zibethinus Murr.) is classified as a body-warming food in Indian herbalism, and its hyperthermic effect is empirically known in Southeast Asia. To investigate the mechanism underlying this effect, we focused on the thermogenesis-inducing receptors, TRPA1 and TRPV1. Durian contains sulp
- PMID 24679773
- Solid phase microextraction coupled to liquid chromatography. Analysis of organosulphur compounds avoiding artifacts formation.
- Locatelli DA1, Altamirano JC2, Luco JM3, Norlin R4, Camargo AB5.Author information 1Instituto de Biología Agrícola de Mendoza (IBAM) - CONICET, Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, 5505 Chacras de Coria, Mendoza, Argentina.2Instituto Argentino de Nivología, Glaciología y Ciencias Ambientales (IANIGLA) - CONICET, Mendoza, Argentina; Instituto de Ciencias Básicas, Universidad Nacional de Cuyo, Mendoza, Argentina.3Facultad de Química Bioquímica y Farmacia, Universidad Nacional de San Luis, Chacabuco y Pedernera, San Luis, Argentina.4Swedish Defence Research Agency, CBRN Defence and Security, Umeå, Sweden.5Instituto de Biología Agrícola de Mendoza (IBAM) - CONICET, Mendoza, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, 5505 Chacras de Coria, Mendoza, Argentina; Instituto de Ciencias Básicas, Universidad Nacional de Cuyo, Mendoza, Argentina. Electronic address: acamargo@fca.uncu.edu.ar.AbstractThis work proposes the novel application of a microextraction technique, solid phase microextraction (SPME), coupled to liquid chromatography with UV detection (HPLC-UV) for the analysis of organosulfur compounds (OSCs) in garlic samples. Additionally, a comparative study of OSCs profiles obtained by SPME coupled to HPLC-UV and gas chromatography with flame photometric detector (GC-FPD), respectively; was carried out. This study provided complementary evidence about OSCs's lability and "artifacts" formation during the analytical process. Raw, cooked and distilled garlic samples were considered. The target analytes were diallyl disulphide (DADS), diallyl sulphide (DAS), diallyl trisulphide (DATS), allicin, 3-vinyl-4H-1,3-dithiin (3-VD), 2-vinyl-4H-1,2-dithiin (2-VD) and (E)- and (Z)-ajoene, which are the most important OSCs with biological activities present in raw and processed garlic. The coupling of SPME and HPLC showed to be reliable, fast, sensible and selective methodology for OSCs analysis.
- Food chemistry.Food Chem.2014 Aug 15;157:199-204. doi: 10.1016/j.foodchem.2014.02.010. Epub 2014 Feb 15.
- This work proposes the novel application of a microextraction technique, solid phase microextraction (SPME), coupled to liquid chromatography with UV detection (HPLC-UV) for the analysis of organosulfur compounds (OSCs) in garlic samples. Additionally, a comparative study of OSCs profiles obtained b
- PMID 24679771
- Physicochemical properties of natural actomyosin from threadfin bream (Nemipterus spp.) induced by high hydrostatic pressure.
- Zhou A1, Lin L2, Liang Y2, Benjakul S3, Shi X2, Liu X2.Author information 1Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China. Electronic address: zhouam@scau.edu.cn.2Department of Food Science, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.3Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.AbstractChanges of physicochemical properties in natural actomyosin (NAM) from threadfin bream (Nemipterus spp.) induced by high hydrostatic pressure (200, 400, 600MPa for 10, 30, 50min) were studied. The increase in turbidity of NAM was coincidental with the decrease in protein solubility with increasing pressure and time, suggesting the formation of protein aggregates. SDS-PAGE showed that polymerisation and degradation of myosin heavy chain were induced by high pressure. Ca(2+)-ATPase activity of NAM treated by high pressure was lost, suggesting the denaturation of myosin and the dissociation of actomyosin complex. Surface hydrophobicity of NAM increased when the pressure and pressurization time increased, indicating that the exposed hydrophobic residues increased upon application of high pressure. Decrease in total sulfhydryl content and increase in surface-reactive sulfhydryl content of NAM samples were observed with the extension of pressurizing time, indicating the formation of disulphide bonds through oxidation of SH groups or disulphide interchanges. The above changes of physicochemical properties suggested conformational changes of NAM from muscle of threadfin bream induced by high hydrostatic pressure.
- Food chemistry.Food Chem.2014 Aug 1;156:402-7. doi: 10.1016/j.foodchem.2014.02.013. Epub 2014 Feb 12.
- Changes of physicochemical properties in natural actomyosin (NAM) from threadfin bream (Nemipterus spp.) induced by high hydrostatic pressure (200, 400, 600MPa for 10, 30, 50min) were studied. The increase in turbidity of NAM was coincidental with the decrease in protein solubility with increasing p
- PMID 24629987
Japanese Journal
- Hypoxia-inducible ERO1α promotes cancer progression through modulation of integrin-β1 modification and signalling in HCT116 colorectal cancer cells
- Interaction of Ternary Biopolymers Obtained from Microwave Dry-heated Mixtures of Gluten, Whey Protein Concentrate and Kaolinite
- The Role of Thiol/Disulphide Homeostasis in Anthracycline Associated Cardiac Toxicity
Related Links
- In chemistry, a disulfide bond (Br.E. disulphide bond) is a covalent bond, usually derived by the coupling of two thiol groups. The linkage is also called an SS- bond or disulfide bridge. The overall connectivity is therefore R-S-S-R.
★リンクテーブル★
[★]
ジスルフィド、二硫化物
- 関
- disulphide
[★]
- 英
- disulfide、disulphide
- 関
- 二硫化物
[★]
ジスルフィド結合
- 関
- disulfide bond、S-S bond