Dimethylsulfoniopropionate
- ( Dimethylsulfaniumyl ) propanoate
- Dimethylsulfoniopropionat
- Dimethylpropiothetin
- Dimethyl- β - propiothetin
- DMPT
- DMSP
A white, crystalline, hygroscopic powder with a characteristic odor
Fixed
120-125 ° C
Template: Infobox chemical / molecular formula search available
Dimethylsulfoniopropionat ( often referred to as DMSP for short) is an organosulfur compound. This zwitterionic metabolite occurs in phytoplankton, kelp, as well as in some types of terrestrial and aquatic vascular plants in the sea. It acts as an osmolyte and plays a role in physiological and environmental aspects.
Biosynthesis
In higher plants, DMSP is biosynthesized from S- methyl methionine. Two intermediates are Dimethylsulfoniumpropylamin and Dimethylsulfoniumpropionaldehyd. In algae, however, the biosynthesis starts with the removal of the amino group of methionine instead of S- methyl methionine.
Degradation
DMSP is decomposed by marine microbes to generate volatile sulfur compounds, which have specific impacts on the environment, respectively. The main degradation product is methanethiol ( CH3SH ) that is converted by bacteria in sulfur proteins. The second volatile degradation product dimethylsulfide ( CH3SCH3; DMS). Most of DMS in seawater was cleaved from DMSP by the enzyme DMSP lyase, although many non- marine bacteria convert methanethiol to DMS.
DMS is also taken up by marine bacteria, but not as fast as methanethiol. Although DMS accounts for only around 25 % of the volatile fission products of DMSP, the high reactivity of methanethiol means that it is ten times higher concentration of DMS in seawater ( approximately 3 nM). A large part of DMS in the seawater is oxidized to dimethyl sulfoxide ( DMSO).
DMS is ascribed a role in the heat balance of the soil, by reducing the amount of sunlight which can reach the earth's surface.
DMSP is attributed to affect the taste and smell of various products. There is, for example, in some marine herbivores and filter feeders highly enriched. DMS is in turn responsible for the disgusting taste and smell in some seafood, due to the reaction of DMSP - lyase in the bacteria that produces and acrylates.