1
|
Kalath H, Koshy AJ, Banjan B, Soman S, Hosadevasthana G, Raju R, Rehman N, Revikumar A. In-silico studies of Brassica oleracea active compounds and their role in thyroid peroxidase activity. J Biomol Struct Dyn 2023:1-17. [PMID: 37870072 DOI: 10.1080/07391102.2023.2270601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Accepted: 10/07/2023] [Indexed: 10/24/2023]
Abstract
Cabbage, a leafy vegetable that is widely consumed across the globe, holds a significant place within the Brassica family. For almost a century, its potential anti-thyroid effects have captured attention. The presence of compounds such as thiocyanate and goitrin in cabbage has been extensively investigated for their ability to impede sodium-iodide symporter and thyroid peroxidase (TPO) activities. The present study is focused on uncovering the active constituents in cabbage that could interact with TPO, while also examining their stability under cooking temperatures. Employing molecular docking and molecular dynamic simulation techniques, we quantified the binding strength of phytochemicals present in cabbage with the target. Out of the 60 compounds identified in cabbage leaves, only 18 exhibited docking scores surpassing those of the commercially available anti-thyroid drug, methimazole. These chosen compounds were studied for binding free energy and pharmacokinetic properties. A specific compound, gamma-Terpinene, classified as a monoterpene, emerged as noteworthy due to its alignment with all criteria and the highest observed binding free energy compared to others. Furthermore, we explored the stability of gamma-Terpinene at 373.15K (cooking temperature) and observed its susceptibility to degradation. This might contribute to the relatively diminished anti-thyroid effects of cabbage when consumed in cooked form. Consequently, our findings suggest that the consumption of cooked cabbage could be more conducive to maintaining normal thyroid function, as opposed to its raw counterpart.Communicated by Ramaswamy H. Sarma.
Collapse
Affiliation(s)
- Haritha Kalath
- Centre for Integrative Omics Data Science (CIODS), Yenepoya (Deemed to be University), Mangalore, India
| | - Abel John Koshy
- Centre for Integrative Omics Data Science (CIODS), Yenepoya (Deemed to be University), Mangalore, India
| | - Bhavya Banjan
- Centre for Integrative Omics Data Science (CIODS), Yenepoya (Deemed to be University), Mangalore, India
| | - Sowmya Soman
- Centre for Integrative Omics Data Science (CIODS), Yenepoya (Deemed to be University), Mangalore, India
| | - Gururaja Hosadevasthana
- Yenepoya Ayurveda Medical College & Hospital, Yenepoya (Deemed to be University), Naringana, Mangalore, Karnataka, India
| | - Rajesh Raju
- Centre for Integrative Omics Data Science (CIODS), Yenepoya (Deemed to be University), Mangalore, India
| | - Niyas Rehman
- Centre for Integrative Omics Data Science (CIODS), Yenepoya (Deemed to be University), Mangalore, India
| | - Amjesh Revikumar
- Centre for Integrative Omics Data Science (CIODS), Yenepoya (Deemed to be University), Mangalore, India
- Kerala Genome Data Centre, Kerala Development and Innovation Strategic Council, Vazhuthacaud, Thiruvananthapuram, Kerala, India
| |
Collapse
|
2
|
Bowen-Forbes C, Armstrong E, Moses A, Fahlman R, Koosha H, Yager JY. Broccoli, Kale, and Radish Sprouts: Key Phytochemical Constituents and DPPH Free Radical Scavenging Activity. Molecules 2023; 28:molecules28114266. [PMID: 37298743 DOI: 10.3390/molecules28114266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/04/2023] [Accepted: 05/12/2023] [Indexed: 06/12/2023] Open
Abstract
Our research group previously found that broccoli sprouts possess neuroprotective effects during pregnancy. The active compound has been identified as sulforaphane (SFA), obtained from glucosinolate and glucoraphanin, which are also present in other crucifers, including kale. Sulforaphene (SFE), obtained from glucoraphenin in radish, also has numerous biological benefits, some of which supersede those of sulforaphane. It is likely that other components, such as phenolics, contribute to the biological activity of cruciferous vegetables. Notwithstanding their beneficial phytochemicals, crucifers are known to contain erucic acid, an antinutritional fatty acid. The aim of this research was to phytochemically examine broccoli, kale, and radish sprouts to determine good sources of SFA and SFE to inform future studies of the neuroprotective activity of cruciferous sprouts on the fetal brain, as well as product development. Three broccoli: Johnny's Sprouting Broccoli (JSB), Gypsy F1 (GYP), and Mumm's Sprouting Broccoli (MUM), one kale: Johnny's Toscano Kale (JTK), and three radish cultivars: Black Spanish Round (BSR), Miyashige (MIY), and Nero Tunda (NT), were analyzed. We first quantified the glucosinolate, isothiocyanate, phenolics, and DPPH free radical scavenging activity (AOC) of one-day-old dark- and light-grown sprouts by HPLC. Radish cultivars generally had the highest glucosinolate and isothiocyanate contents, and kale had higher glucoraphanin and significantly higher sulforaphane content than the broccoli cultivars. Lighting conditions did not significantly affect the phytochemistry of the one-day-old sprouts. Based on phytochemistry and economic factors, JSB, JTK, and BSR were chosen for further sprouting for three, five, and seven days and subsequently analyzed. The three-day-old JTK and radish cultivars were identified to be the best sources of SFA and SFE, respectively, both yielding the highest levels of the respective compound while retaining high levels of phenolics and AOC and markedly lower erucic acid levels compared to one-day-old sprouts.
Collapse
Affiliation(s)
| | - Edward Armstrong
- Department of Pediatrics, Division of Neurology, Faculty of Medicine and Dentistry, University of Alberta, Edmonton, AB T6G 2R7, Canada
| | - Audric Moses
- Lipidomics Core Facility, Faculty of Medicine and Dentistry, University of Alberta, Edmonton, AB T6G 2R7, Canada
| | - Richard Fahlman
- Department of Biochemistry, University of Alberta, Edmonton, AB T6G 2H7, Canada
| | - Helia Koosha
- School of Public Health, University of Alberta, Edmonton, AB T6G 2R3, Canada
| | - Jerome Y Yager
- Department of Pediatrics, Division of Neurology, Faculty of Medicine and Dentistry, University of Alberta, Edmonton, AB T6G 2R7, Canada
| |
Collapse
|
3
|
Abdel-Massih RM, Debs E, Othman L, Attieh J, Cabrerizo FM. Glucosinolates, a natural chemical arsenal: More to tell than the myrosinase story. Front Microbiol 2023; 14:1130208. [PMID: 37089539 PMCID: PMC10114928 DOI: 10.3389/fmicb.2023.1130208] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Accepted: 03/13/2023] [Indexed: 04/08/2023] Open
Abstract
Glucosinolates are a group of thioglucosides that belong to the class of plant nitrogen-containing natural products. So far, very little biological activity has been associated with intact glucosinolates. The hydrolysis of glucosinolates has, for long, attracted attention because of the potent biological activity of the hydrolysis products. From allelopathic to antiparasitic, antimicrobial and antineoplastic effects, the activity spectrum of the degradation products of typical glucosinolates has been the subject of much research. The present review seeks to address the various means of glucosinolate degradation (thermal, enzymatic, or chemical degradation) and the ensuing products. It also aims to draw a comparative profile of the various antimicrobial effects of these degradation products to provide a further understanding of the biological function of these important compounds.
Collapse
Affiliation(s)
| | - Espérance Debs
- Department of Biology, Faculty of Arts and Sciences, University of Balamand, El-Koura, Lebanon
| | - Leen Othman
- Faculty of Medicine and Medical Sciences, University of Balamand, El-Koura, Lebanon
| | - Jihad Attieh
- Department of Biology, Faculty of Arts and Sciences, University of Balamand, El-Koura, Lebanon
| | - Franco M. Cabrerizo
- Instituto Tecnológico de Chascomús, National Scientific and Technical Research Council – National University of General San Martín, Chascomús, Argentina
- Escuela de Bio y Nanotecnologías, National University of General San Martín, Buenos Aires, Argentina
| |
Collapse
|
4
|
Galádová H, Polozsányi Z, Breier A, Šimkovič M. Sulphoraphane Affinity-Based Chromatography for the Purification of Myrosinase from Lepidium sativum Seeds. Biomolecules 2022; 12:biom12030406. [PMID: 35327598 PMCID: PMC8945721 DOI: 10.3390/biom12030406] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/24/2022] [Accepted: 03/02/2022] [Indexed: 02/06/2023] Open
Abstract
Sulforaphane and other natural isothiocyanates released from the respective plant glucosinolates by the plant enzyme myrosinase (β-thioglucoside glucohydrolase) show extensive anticancer and antimicrobial effects. In this study, myrosinase from garden cress (Lepidium sativum) seeds was purified to electrophoretic homogeneity by a fast and easy strategy consisting of fractionation by isoelectric precipitation with ammonium sulphate (AS) and affinity chromatography using sulforaphane (SFN) attached to cellulose resin. The overall purification of enzyme with respect to crude extract was 169-fold and recovery of 37%. Under non-reducing conditions, two protein bands exhibiting myrosinase activity with masses of about 114 and 122 kDa, respectively, and a 58 kDa protein band with no activity were detected by SDS-PAGE and zymography on polyacrylamide gel. MALDI-Tof/Tof of tryptic fragments obtained from the respective protein bands detected sequence motifs homologous to the regions responsible for glycoside-substrate binding and similarities to members of the enzyme subfamilies β-glucosidases and myrosinases GH. The enzyme hydrolyzed both the natural (sinigrin, sinalbin, glucoraphanin) and the synthetic (p-nitrophenol-β-D-glucopyranoside (pNPG)) substrates. The highest catalytic activity of purified enzyme was achieved against sinigrin. The KM and Vmax values of the enzyme for sinigrin were found to be 0.57 mM, and 1.3 mM/s, respectively. The enzyme was strongly activated by 30 μM ascorbic acid. The optimum temperature and pH for enzyme was 50 °C and pH 6.0, respectively. The purified enzyme could be stored at 4 °C and slightly acidic pH for at least 45 days without a significant decrease in specific activity.
Collapse
Affiliation(s)
- Helena Galádová
- Faculty of Chemical and Food Technology, Institute of Biochemistry and Microbiology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia; (H.G.); (Z.P.); (A.B.)
| | - Zoltán Polozsányi
- Faculty of Chemical and Food Technology, Institute of Biochemistry and Microbiology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia; (H.G.); (Z.P.); (A.B.)
| | - Albert Breier
- Faculty of Chemical and Food Technology, Institute of Biochemistry and Microbiology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia; (H.G.); (Z.P.); (A.B.)
- Centre of Biosciences, Institute of Molecular Physiology and Genetics, Slovak Academy of Sciences, Dúbravská cesta 9, 845 05 Bratislava, Slovakia
| | - Martin Šimkovič
- Faculty of Chemical and Food Technology, Institute of Biochemistry and Microbiology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia; (H.G.); (Z.P.); (A.B.)
- Correspondence:
| |
Collapse
|
5
|
Wu YH, Lin YH, Wang CY. High hydrostatic pressure treatment induced microstructure changes and isothiocyanates biosynthesis in kale. Food Chem 2022; 383:132423. [PMID: 35180603 DOI: 10.1016/j.foodchem.2022.132423] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 02/03/2022] [Accepted: 02/08/2022] [Indexed: 11/04/2022]
Abstract
Effects of high-pressure processing (HPP) on the myrosinase activity, glucosinolate (GLS) content, isothiocyanate (ITC) conversion rate, color, and bacterial count of kale leaves were investigated. Thermal process at 100 °C were used as negative control groups. The sample processed at 600 MPa exhibited the highest myrosinase activity and ITC conversion rate of 70.4%, while the GLS content was significantly lower than those in the raw and the thermally processed samples. However, processing of the samples at elevated temperatures results in gradual loss of myrosinase activity. SEM images showed that HPP induces irregular crushing damage to the veins, edges, and surfaces of the leaves, thereby promoting the conversion process in the myrosinase-GLS-ITC system. Additionally, HPP caused less significant color change of the kale leaves than thermal treatment. HPP achieved the same level of pasteurization as thermal treatment in terms of bacterial count.
Collapse
Affiliation(s)
- Yu-Hsiang Wu
- Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan
| | - Yan-Han Lin
- Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan.
| |
Collapse
|
6
|
Szutowska J, Gwiazdowska D, Rybicka I, Pawlak-Lemańska K, Biegańska-Marecik R, Gliszczyńska-Świgło A. Controlled fermentation of curly kale juice with the use of autochthonous starter cultures. Food Res Int 2021; 149:110674. [PMID: 34600676 DOI: 10.1016/j.foodres.2021.110674] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 08/04/2021] [Accepted: 08/25/2021] [Indexed: 01/17/2023]
Abstract
The aim of this paper was to evaluate the influence of different indigenous lactic acid bacteria isolates - as a single culture or bacterial consortium - on the functional and physicochemical properties of fermented curly kale juice. All tested variants exhibited good growth parameters, manifested by efficient pH lowering, increases in acidity, and fructose and glucose metabolism, as well as a significant inhibition of pathogens. A slight increase in total phenolic content was observed, while antioxidant activity remained unchanged. L. sakei and MIX A were associated with an increase in riboflavin and pyridoxine content, while L. plantarum only contributed to an increase in vitamin B6 content. Bioconversion of individual phenolic compounds, carotenoids, and glucosinolates strongly depended on the strain-specific metabolism. In the process, the levels of ferulic acid and other hydroxycinnamic acids were maintained, while the content of 9-cis lutein increased. Considering presented results and our previous research regarding probiotic features of LAB strains, among tested starter cultures - L. plantarum seemed to possess the best characteristics as a potential starter culture for controlled fermentation of curly kale juice.
Collapse
Affiliation(s)
- Julia Szutowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland.
| | - Daniela Gwiazdowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
| | - Katarzyna Pawlak-Lemańska
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
| | - Róża Biegańska-Marecik
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Ul. Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Anna Gliszczyńska-Świgło
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
| |
Collapse
|
7
|
Pardini A, Tamasi G, De Rocco F, Bonechi C, Consumi M, Leone G, Magnani A, Rossi C. Kinetics of glucosinolate hydrolysis by myrosinase in Brassicaceae tissues: A high-performance liquid chromatography approach. Food Chem 2021; 355:129634. [PMID: 33799240 DOI: 10.1016/j.foodchem.2021.129634] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 03/09/2021] [Accepted: 03/13/2021] [Indexed: 01/16/2023]
Abstract
Glucosinolates are a group of secondary metabolites occurring in all the vegetables belonging to the Brassicaceae family. Upon tissue damage, glucosinolates are hydrolyzed by myrosinase to a series of degradation products, including isothiocyanates, which are important for their health-promoting effects in humans. The glucosinolate-myrosinase system has been characterized in several Brassica species, of which white mustard (Sinapis alba) has been studied the most. In this study, a new HPLC-UV assay to evaluate the activities and kinetics of myrosinases in aqueous extracts, which closely represent the physiological conditions of plant tissues, was developed. This method was tested on myrosinases extracted from broccoli and cauliflower inflorescences, employing sinigrin and glucoraphanin as substrates. The results showed a strong inhibition of both enzymes at high substrate concentrations. The main issues related to kinetic analysis on the glucosinolate-myrosinase system were also elucidated.
Collapse
Affiliation(s)
- Alessio Pardini
- Department of Biotechnology, Chemistry and Pharmacy (DBCF), University of Siena, via Aldo Moro 2, 53100 Siena, Italy; Center for Colloid and Surface Science (CSGI), University of Florence, via della Lastruccia 3, 50019 Sesto Fiorentino (FI), Italy.
| | - Gabriella Tamasi
- Department of Biotechnology, Chemistry and Pharmacy (DBCF), University of Siena, via Aldo Moro 2, 53100 Siena, Italy; Center for Colloid and Surface Science (CSGI), University of Florence, via della Lastruccia 3, 50019 Sesto Fiorentino (FI), Italy.
| | - Federica De Rocco
- Department of Biotechnology, Chemistry and Pharmacy (DBCF), University of Siena, via Aldo Moro 2, 53100 Siena, Italy
| | - Claudia Bonechi
- Department of Biotechnology, Chemistry and Pharmacy (DBCF), University of Siena, via Aldo Moro 2, 53100 Siena, Italy; Center for Colloid and Surface Science (CSGI), University of Florence, via della Lastruccia 3, 50019 Sesto Fiorentino (FI), Italy
| | - Marco Consumi
- Department of Biotechnology, Chemistry and Pharmacy (DBCF), University of Siena, via Aldo Moro 2, 53100 Siena, Italy; National Interuniversity Consortium of Materials Science and Technology (INSTM), via Giuseppe Giusti 9, 50121 Florence, Italy
| | - Gemma Leone
- Department of Biotechnology, Chemistry and Pharmacy (DBCF), University of Siena, via Aldo Moro 2, 53100 Siena, Italy; National Interuniversity Consortium of Materials Science and Technology (INSTM), via Giuseppe Giusti 9, 50121 Florence, Italy
| | - Agnese Magnani
- Department of Biotechnology, Chemistry and Pharmacy (DBCF), University of Siena, via Aldo Moro 2, 53100 Siena, Italy; National Interuniversity Consortium of Materials Science and Technology (INSTM), via Giuseppe Giusti 9, 50121 Florence, Italy
| | - Claudio Rossi
- Department of Biotechnology, Chemistry and Pharmacy (DBCF), University of Siena, via Aldo Moro 2, 53100 Siena, Italy; Center for Colloid and Surface Science (CSGI), University of Florence, via della Lastruccia 3, 50019 Sesto Fiorentino (FI), Italy
| |
Collapse
|
8
|
Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients. Biomolecules 2021; 11:biom11020321. [PMID: 33672547 PMCID: PMC7923798 DOI: 10.3390/biom11020321] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/16/2021] [Accepted: 02/17/2021] [Indexed: 12/22/2022] Open
Abstract
A large proportion of broccoli biomass is lost during primary production, distribution, processing, and consumption. This biomass is rich in polyphenols and glucosinolates and can be used for the production of bioactive rich ingredients for food and nutraceutical applications. This study evaluated thermosonication (TS) (18 kHz, 0.6 W/g, 40–60 °C, 3–7 min) for the pre-treatment of broccoli florets to enhance enzymatic conversion of glucoraphanin into the bioactive sulforaphane. TS significantly increased sulforaphane yield, despite a decrease in myrosinase activity with increasing treatment intensity. The highest sulforaphane yield of ~2.9 times that of untreated broccoli was observed for broccoli thermosonicated for 7 min at 60 °C, which was 15.8% higher than the corresponding yield for thermal processing without sonication (TP) at the same condition. This was accompanied by increase in the residual level of glucoraphanin (~1.8 and 2.3 time respectively after TP and TS at 60 °C for 7 min compared to control samples) indicating that treatment-induced release of bound glucoraphanin from the cell wall matrix and improved accessibility could be at least partially responsible for the enhanced sulforaphane yield. The result indicates the potential of TS for the conversion of broccoli biomass into high sulforaphane broccoli-based ingredients.
Collapse
|
9
|
Gao J, Sun Y, Bao Y, Zhou K, Kong D, Zhao G. Effects of different levels of rapeseed cake containing high glucosinolates in steer ration on rumen fermentation, nutrient digestibility and the rumen microbial community. Br J Nutr 2021; 125:266-274. [PMID: 32693843 DOI: 10.1017/s0007114520002767] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This trial was conducted to study the effects of dietary rapeseed cake (RSC) containing high glucosinolates (GLS) on rumen fermentation, nutrient digestion and the rumen microbial community in steers. Eight growing steers and four rations containing RSC (GLS 226·1 μmol/g DM) at 0·00, 2·65, 5·35 and 8·00 % DM were assigned in a replicate 4 × 4 Latin square design. The results indicated that increasing RSC levels increased the ruminal concentration of thiocyanate (SCN) (P < 0·01), decreased the ruminal concentration of ammonia nitrogen (NH3-N) and the molar proportion of isovalerate (P < 0·05), did not affect the ruminal concentration of total volatile fatty acids (P > 0·05), decreased the crude protein (CP) digestibility (P < 0·05) and increased the ether extract (EE) digestibility (P < 0·01). Increasing RSC levels tended to decrease the abundances of ruminal Ruminobacter amylophilus (P = 0·055) and Ruminococcus albus (P = 0·086) but did not affect methanogens, protozoa, fungi and other bacteria (P > 0·05). Increasing RSC levels in the ration did not affect the ruminal bacterial diversity (P > 0·05), but it increased the operational taxonomic units and the bacterial richness (P < 0·05) and affected the relative abundances of some bacteria at the phylum level and genus level (P < 0·05). In conclusion, RSC decreased the ruminal concentration of NH3-N and the CP digestibility, increased the EE digestibility and partly affected the ruminal bacterial community. SCN, as the metabolite of GLS, could be a major factor affecting these indices.
Collapse
Affiliation(s)
- Jian Gao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 100193Beijing, People's Republic of China
| | - Yanfeng Sun
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 100193Beijing, People's Republic of China
| | - Yu Bao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 100193Beijing, People's Republic of China
| | - Ke Zhou
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 100193Beijing, People's Republic of China
| | - Dehuang Kong
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 100193Beijing, People's Republic of China
| | - Guangyong Zhao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, 100193Beijing, People's Republic of China
| |
Collapse
|
10
|
Lee JW, Kim IH, Woyengo TA. Toxicity of Canola-Derived Glucosinolate Degradation Products in Pigs-A Review. Animals (Basel) 2020; 10:E2337. [PMID: 33316893 PMCID: PMC7763053 DOI: 10.3390/ani10122337] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/04/2020] [Accepted: 12/04/2020] [Indexed: 01/10/2023] Open
Abstract
Canola co-products are widely included in swine diets as sources of proteins. However, inclusion of canola co-products in diets for pigs is limited by toxicity of glucosinolate degradation products. Aliphatic and aromatic glucosinolates are two major classes of glucosinolates. Glucosinolate degradation products derived from aliphatic glucosinolates (progoitrin) include crambene, epithionitriles, and goitrin, whereas indole-3-acetonitrile, thiocyanate, and indole-3-carbinol are the major aromatic glucosinolates (glucobrassicin)-derived degradation products. At acidic pH (<5.7), progoitrin is degraded by myrosinases to crambene and epithionitriles in the presence of iron, regardless of the presence of epithiospecifier protein (ESP), whereas progoitrin is degraded by myrosinases to goitrin in the absence of ESP, regardless of the presence of iron at neutral pH (6.5). Indole-3-acetonitrile is the major degradation product derived from glucobrassicin in the absence of ESP, regardless of the presence of iron at acidic pH (<4.0), whereas thiocyanate and indole-3-carbinol are the major glucobrassicin-derived degradation products in the absence of ESP, regardless of the presence of iron at neutral pH (7.0). In conclusion, the composition of glucosinolate degradation products is affected by parent glucosinolate composition and hindgut pH. Thus, toxicity of canola co-product-derived glucosinolates can be potentially alleviated by modifying the hindgut pH of pigs.
Collapse
Affiliation(s)
- Jung Wook Lee
- Department of Animal Science, South Dakota State University, Brookings, SD 57007, USA;
| | - In Ho Kim
- Department of Animal Resource and Science, Dankook University, Cheonan-si, Chungnam 31116, Korea;
| | - Tofuko Awori Woyengo
- Department of Animal Science, South Dakota State University, Brookings, SD 57007, USA;
- Department of Animal Science, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark
| |
Collapse
|
11
|
Hong J, Ndou SP, Adams S, Scaria J, Woyengo TA. Canola meal in nursery pig diets: growth performance and gut health. J Anim Sci 2020; 98:skaa338. [PMID: 33098648 PMCID: PMC8060915 DOI: 10.1093/jas/skaa338] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Accepted: 10/19/2020] [Indexed: 12/14/2022] Open
Abstract
An experiment was conducted to determine the effects of including canola meal (CM) in nursery pig diets on growth performance, immune response, fecal microbial composition, and gut integrity. A total of 200 nursery pigs (initial body weight = 7.00 kg) were obtained in two batches of 100 pigs each. Pigs in each batch were housed in 25 pens (four pigs per pen) and fed five diets in a randomized complete block design. The five diets were corn-soybean meal (SBM)-based basal diets with 0%, 10%, 20%, 30%, or 40% of CM. The diets were fed in three phases: phase 1: day 0 to 7, phase 2: day 7 to 21, and phase 3: day 21 to 42. Diets in each phase were formulated to similar net energy, Ca, and digestible P and amino acid contents. Feed intake and body weight were measured by phase. Immune response and gut integrity parameters were measured at the end of phases 1 and 2. Fecal microbial composition for diets with 0% or 20% CM was determined at the end of phase 2. Overall average daily gain (ADG) responded quadratically (P < 0.05) to increasing dietary level of CM such that ADG was increased by 17% due to an increase in the dietary level of CM from 0% to 20% and was reduced by 16% due to an increase in the dietary level of CM from 20% to 40%. Pigs fed diets with 0% or 40% CM did not differ in overall ADG. Dietary CM tended to quadratically decrease (P = 0.09) serum immunoglobulin A (IgA) level at the end of phase 2 such that serum IgA level tended to reduce with an increase in dietary CM from 0% to 20% and to increase with an increase in dietary CM from 20% to 40%. Dietary CM at 20% decreased (P < 0.05) the relative abundance of Bacteroidetes phylum and tended to increase (P = 0.07) the relative abundance of Firmicutes phylum. Dietary CM linearly increased (P < 0.05) the lactulose to mannitol ratio in the urine by 47% and 49% at the end of phases 1 and 2, respectively, and tended to linearly decrease (P < 0.10) ileal transepithelial electrical resistance at the end of phase 1 by 64%. In conclusion, CM fed in the current study could be included in corn-SBM-based diets for nursery pigs 20% to improve the growth performance and gut microbial composition and reduce immune response. Also, the CM used in the current study could be included in corn-SBM-based diets for nursery pigs at 30% or 40% without compromising growth performance. Dietary CM increased gut permeability, implying that dietary CM at 20% improves the growth performance of weaned pigs through mechanisms other than reducing gut permeability.
Collapse
Affiliation(s)
- Jinsu Hong
- Department of Animal Science, South Dakota State University, Brookings, SD
| | | | - Seidu Adams
- Department of Veterinary & Biomedical Sciences, South Dakota State University, Brookings, SD
| | - Joy Scaria
- Department of Veterinary & Biomedical Sciences, South Dakota State University, Brookings, SD
| | - Tofuko Awori Woyengo
- Department of Animal Science, South Dakota State University, Brookings, SD
- Department of Animal Science, Aarhus University, Tjele, Denmark
| |
Collapse
|
12
|
Zhang L, Xie Z, Chen Y, Hu X. Effect of heat processing on oxazolidine of
Capparis masaikai
LévI. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lanyun Zhang
- Faculty of Life Science and Technology Kunming University of Science and Technology Kunming PR China
| | - Zenghui Xie
- Faculty of Life Science and Technology Kunming University of Science and Technology Kunming PR China
| | - Yanli Chen
- Faculty of Life Science and Technology Kunming University of Science and Technology Kunming PR China
| | - Xujia Hu
- Faculty of Life Science and Technology Kunming University of Science and Technology Kunming PR China
| |
Collapse
|
13
|
Bhat R, Vyas D. Myrosinase: insights on structural, catalytic, regulatory, and environmental interactions. Crit Rev Biotechnol 2019; 39:508-523. [PMID: 30939944 DOI: 10.1080/07388551.2019.1576024] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Glucosinolate-myrosinase is a substrate-enzyme defense mechanism present in Brassica crops. This binary system provides the plant with an efficient system against herbivores and pathogens. For humans, it is well known for its anti-carcinogenic, anti-inflammatory, immunomodulatory, anti-bacterial, cardio-protective, and central nervous system protective activities. Glucosinolate and myrosinase are spatially present in different cells that upon tissue disruption come together and result in the formation of a variety of hydrolysis products with diverse physicochemical and biological properties. The myrosinase-catalyzed reaction starts with cleavage of the thioglucosidic linkage resulting in release of a D-glucose and an unstable thiohydroximate-O-sulfate. The outcome of this thiohydroximate-O-sulfate has been shown to depend on the structure of the glucosinolate side chain, the presence of supplementary proteins known as specifier proteins and/or on the physiochemical condition. Myrosinase was first reported in mustard seed during 1939 as a protein responsible for release of essential oil. Until this date, myrosinases have been characterized from more than 20 species of Brassica, cabbage aphid, and many bacteria residing in the human intestine. All the plant myrosinases are reported to be activated by ascorbic acid while aphid and bacterial myrosinases are found to be either neutral or inhibited. Myrosinase catalyzes hydrolysis of the S-glycosyl bond, O-β glycosyl bond, and O-glycosyl bond. This review summarizes information on myrosinase, an essential component of this binary system, including its structural and molecular properties, mechanism of action, and its regulation and will be beneficial for the research going on the understanding and betterment of the glucosinolate-myrosinase system from an ecological and nutraceutical perspective.
Collapse
Affiliation(s)
- Rohini Bhat
- a Biodiversity and Applied Botany Division , Indian Institute of Integrative Medicine (CSIR) , Jammu , India.,b Academy of Scientific and Innovative Research , Indian Institute of Integrative Medicine (CSIR) , Jammu , India
| | - Dhiraj Vyas
- a Biodiversity and Applied Botany Division , Indian Institute of Integrative Medicine (CSIR) , Jammu , India.,b Academy of Scientific and Innovative Research , Indian Institute of Integrative Medicine (CSIR) , Jammu , India
| |
Collapse
|
14
|
Wu Y, Shen Y, Zhu Y, Mupunga J, Zou L, Liu C, Liu S, Mao J. Broccoli ingestion increases the glucosinolate hydrolysis activity of microbiota in the mouse gut. Int J Food Sci Nutr 2019; 70:585-594. [DOI: 10.1080/09637486.2018.1554624] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Yuanfeng Wu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces, Zhejiang, Hangzhou, China
| | - Yuke Shen
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces, Zhejiang, Hangzhou, China
| | - Ye Zhu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces, Zhejiang, Hangzhou, China
| | - Jothame Mupunga
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces, Zhejiang, Hangzhou, China
| | - Ligen Zou
- Hangzhou Academy of Agricultural Sciences, Zhejiang, Hangzhou, China
| | - Chao Liu
- Hangzhou Academy of Agricultural Sciences, Zhejiang, Hangzhou, China
| | - Shiwang Liu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces, Zhejiang, Hangzhou, China
| | - Jianwei Mao
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces, Zhejiang, Hangzhou, China
| |
Collapse
|
15
|
Aksornthong C, Prutipanlai S, Ruangrut P, Janchawee B. Cooking has the potential to decrease the antitumor effect of fresh Betong watercress. J Food Biochem 2019; 43:e12783. [PMID: 31353578 DOI: 10.1111/jfbc.12783] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 12/04/2018] [Accepted: 01/03/2019] [Indexed: 11/28/2022]
Abstract
Betong watercress (Nasturtium officinale R.Br.) contains phenethyl isothiocyanate (PEITC), derived from myrosinase-mediated hydrolysis of glucosinolates. Effects of fresh and cooked Betong watercress (FBW & CBW) on N-demethylation and C-8-hydroxylation of caffeine (CF) in rats were investigated. Wistar rats received a single dose of CF before and after pretreatments with a single or five-day administration of PEITC, FBW, and CBW dry powders. Plasma CF metabolic ratios (CMRs) were compared between before and after pretreatments. Single pretreatment with PEITC, FBW, but not CBW, significantly decreased CMRs. Five-day pretreatment with PEITC, FBW, and CBW significantly decreased CMRs. The decreases in CMRs after multiple doses of PEITC, FBW, and CBW were significantly higher than after a single dose. The decrease in CMRs caused by CBW was significantly lower than those by FBW, both single- and multiple doses. Cooking decreases the activity of FBW in inhibition of CYP1A2 mediating CF metabolism. PRACTICAL APPLICATIONS: PEITC and fresh watercress possess chemoprotective effects due to the inhibitory activity of PEITC on cytochrome P450s mediated bioactivation of carcinogens. Several clinical trials of the therapeutic uses of PEITC for cancer and other diseases are still in the pipeline. Betong watercress is a common ingredient in hot soup and stir-fried Thai recipes. Cooking heat inactivates plant myrosinase involving the production of PEITC. Consumption of watercress in cooked form may contribute less chemoprotective benefit. More appropriate preparation to deliver PEITC is needed to be evaluated.
Collapse
Affiliation(s)
- Chunhajan Aksornthong
- Faculty of Science, Department of Pharmacology, Prince of Songkla University, Songkhla, Thailand
| | - Sathaporn Prutipanlai
- Faculty of Science, Department of Pharmacology, Prince of Songkla University, Songkhla, Thailand
| | - Pritsana Ruangrut
- Faculty of Medicine, Department of Biomedical Sciences, Prince of Songkla University, Songkhla, Thailand
| | - Benjamas Janchawee
- Faculty of Science, Department of Pharmacology, Prince of Songkla University, Songkhla, Thailand
| |
Collapse
|
16
|
Oliviero T, Verkerk R, Dekker M. Isothiocyanates from Brassica Vegetables-Effects of Processing, Cooking, Mastication, and Digestion. Mol Nutr Food Res 2018; 62:e1701069. [PMID: 29898282 PMCID: PMC6175105 DOI: 10.1002/mnfr.201701069] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 05/15/2018] [Indexed: 12/14/2022]
Abstract
The formation of health-beneficial isothiocyanates (ITCs) from glucosinolates depends on a wide variety of plant-intrinsic factors (e.g., concentration of glucosinolates, activity of myrosinase, and specifier proteins) and on a multitude of extrinsic postharvest factors such as the conditions used during industrial processing, domestic preparation, mastication, and digestion. All of these factors contribute to a large variability in the formation of ITCs (and other breakdown products), as well as their intake and absorption upon consumption of Brassica vegetables. This uncertainty in ITC intake and absorption is a barrier for the determination of an optimal Brassica vegetable consumption pattern. In this review, the intrinsic and extrinsic factors that affect the formation, intake, and absorption of ITCs are described according to the most recent findings. The focus of this review includes the hydrolysis reaction mechanisms, the elucidation of the primary factors that play a role in the hydrolysis reaction, the influence of processing and cooking conditions, the effect of chewing, and the roles of the gastric and upper intestinal phases, including the effect of the meal composition (e.g., the effect of other meal compounds present during digestion) on the potential formation of ITCs.
Collapse
Affiliation(s)
- Teresa Oliviero
- Food Quality and Design GroupDepartment of Agrotechnology and Food SciencesWageningen UniversityBornse Weilanden 96708 WGWageningenThe Netherlands
| | - Ruud Verkerk
- Food Quality and Design GroupDepartment of Agrotechnology and Food SciencesWageningen UniversityBornse Weilanden 96708 WGWageningenThe Netherlands
| | - Matthijs Dekker
- Food Quality and Design GroupDepartment of Agrotechnology and Food SciencesWageningen UniversityBornse Weilanden 96708 WGWageningenThe Netherlands
| |
Collapse
|
17
|
Okunade O, Niranjan K, Ghawi SK, Kuhnle G, Methven L. Supplementation of the Diet by Exogenous Myrosinase via Mustard Seeds to Increase the Bioavailability of Sulforaphane in Healthy Human Subjects after the Consumption of Cooked Broccoli. Mol Nutr Food Res 2018; 62:e1700980. [PMID: 29806738 DOI: 10.1002/mnfr.201700980] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 05/08/2018] [Indexed: 11/11/2022]
Abstract
SCOPE Broccoli contains glucosinolate glucoraphanin, which, in the presence of myrosinase, can hydrolyze to isothiocyanate sulforaphane, reported to have anticarcinogenic activity. However, the myrosinase enzyme is denatured on cooking. Addition of an active source of myrosinase, such as from powdered mustard seed, to cooked Brassica vegetables can increase the release of health beneficial isothiocyanates; however, this has not previously been proven in vivo. METHODS AND RESULTS The concentration of sulforaphane metabolite (sulforaphane N-acetyl-l-cysteine [SF-NAC]) in 12 healthy adults after the consumption of 200 g cooked broccoli, with and without 1 g powdered brown mustard, was studied in a randomized crossover design. During the 24-h period following the consumption of the study sample, all urine was collected. SF-NAC content was assayed by HPLC. When study subjects ingested cooked broccoli alone, mean urinary SF-NAC excreted was 9.8 ± 5.1 μmol per g creatinine, and when cooked broccoli was consumed with mustard powder, this increased significantly to 44.7 ± 33.9 μmol SF-NAC per gram creatinine. CONCLUSION These results conclude that when powdered brown mustard is added to cooked broccoli, the bioavailability of sulforaphane is over four times greater than that from cooked broccoli ingested alone.
Collapse
Affiliation(s)
- Olukayode Okunade
- Department of Food Technology, Federal Polytechnic, Ado Ekiti, Nigeria
| | - Keshavan Niranjan
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK
| | - Sameer K Ghawi
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK
| | - Gunter Kuhnle
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK
| |
Collapse
|
18
|
Fahey JW, Olson ME, Stephenson KK, Wade KL, Chodur GM, Odee D, Nouman W, Massiah M, Alt J, Egner PA, Hubbard WC. The Diversity of Chemoprotective Glucosinolates in Moringaceae (Moringa spp.). Sci Rep 2018; 8:7994. [PMID: 29789618 PMCID: PMC5964242 DOI: 10.1038/s41598-018-26058-4] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Accepted: 05/03/2018] [Indexed: 01/04/2023] Open
Abstract
Glucosinolates (GS) are metabolized to isothiocyanates that may enhance human healthspan by protecting against a variety of chronic diseases. Moringa oleifera, the drumstick tree, produces unique GS but little is known about GS variation within M. oleifera, and even less in the 12 other Moringa species, some of which are very rare. We assess leaf, seed, stem, and leaf gland exudate GS content of 12 of the 13 known Moringa species. We describe 2 previously unidentified GS as major components of 6 species, reporting on the presence of simple alkyl GS in 4 species, which are dominant in M. longituba. We document potent chemoprotective potential in 11 of 12 species, and measure the cytoprotective activity of 6 purified GS in several cell lines. Some of the unique GS rank with the most powerful known inducers of the phase 2 cytoprotective response. Although extracts of most species induced a robust phase 2 cytoprotective response in cultured cells, one was very low (M. longituba), and by far the highest was M. arborea, a very rare and poorly known species. Our results underscore the importance of Moringa as a chemoprotective resource and the need to survey and conserve its interspecific diversity.
Collapse
Affiliation(s)
- Jed W Fahey
- Cullman Chemoprotection Center, Johns Hopkins University, Baltimore, Maryland, USA. .,Johns Hopkins University School of Medicine, Department of Medicine, Division of Clinical Pharmacology, Baltimore, Maryland, USA. .,Johns Hopkins University School of Medicine, Department of Pharmacology and Molecular Sciences, Baltimore, Maryland, USA. .,Johns Hopkins University Bloomberg School of Public Health, Department of International Health, Center for Human Nutrition, Baltimore, Maryland, USA.
| | - Mark E Olson
- Instituto de Biología, Universidad Nacional Autónoma de México, Tercer Circuito de Ciudad Universitaria, Ciudad de México, 04510, Mexico.,The International Moringa Germplasm Collection, Ejido de la Reforma Agraria, Jalisco, Mexico
| | - Katherine K Stephenson
- Cullman Chemoprotection Center, Johns Hopkins University, Baltimore, Maryland, USA.,Johns Hopkins University School of Medicine, Department of Pharmacology and Molecular Sciences, Baltimore, Maryland, USA
| | - Kristina L Wade
- Cullman Chemoprotection Center, Johns Hopkins University, Baltimore, Maryland, USA.,Johns Hopkins University School of Medicine, Department of Pharmacology and Molecular Sciences, Baltimore, Maryland, USA
| | - Gwen M Chodur
- Cullman Chemoprotection Center, Johns Hopkins University, Baltimore, Maryland, USA.,Johns Hopkins University Bloomberg School of Public Health, Department of International Health, Center for Human Nutrition, Baltimore, Maryland, USA.,Graduate Group in Nutritional Biology, UC Davis, Davis, California, USA
| | - David Odee
- Biotechnology Laboratory, Kenya Forestry Research Institute, Nairobi, Kenya
| | - Wasif Nouman
- Department of Forestry, Range, and Wildlife Management, Bahauddin Zakariya University, Multan, Pakistan
| | - Michael Massiah
- George Washington University, Department of Chemistry, Columbian College of Arts and Sciences, Washington DC, USA
| | - Jesse Alt
- Johns Hopkins Drug Discovery, Baltimore, Maryland, USA
| | - Patricia A Egner
- Johns Hopkins University Bloomberg School of Public Health, Department of Environmental Health and Engineering, Baltimore, Maryland, USA
| | - Walter C Hubbard
- Johns Hopkins University School of Medicine, Department of Medicine, Division of Clinical Pharmacology, Baltimore, Maryland, USA
| |
Collapse
|
19
|
Tian S, Liu X, Lei P, Zhang X, Shan Y. Microbiota: a mediator to transform glucosinolate precursors in cruciferous vegetables to the active isothiocyanates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1255-1260. [PMID: 28869285 DOI: 10.1002/jsfa.8654] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/28/2017] [Revised: 07/24/2017] [Accepted: 08/19/2017] [Indexed: 06/07/2023]
Abstract
Isothiocyanates (ITCs), such as sulforaphane (SFN), exhibit powerful biological functions in fighting cancers, and cardiovascular and neurodegenerative diseases. They normally exist as glucosinolates (GLSs) in cruciferous vegetables, which are not themselves bioactive until they are degraded by myrosinase to form ITCs. Myrosinase coexists in the same plants but is normally kept apart from GLSs in different apparatus. A key point is that myrosinase is temperature sensitive and can be inactivated upon exposure to temperatures over 60 °, as typically occurs during cooking. However, studies using animal models and population trials have suggested that human gut bacteria might act like an 'organ' in that they can secrete their own myrosinase. In this review, the hydrolysis of GLS by myrosinase is discussed, with an important focus on the gut microflora and their myrosinase-producing roles. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Sicong Tian
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Xiaodong Liu
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Peng Lei
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| | - Xiaohong Zhang
- Institute of Preventative Medicine and Zhejiang Provincial Key Laboratory of Pathological and Physiological Technology, School of Medicine, Ningbo University, Zhejiang, China
| | - Yujuan Shan
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
- MIIT Key Laboratory of Critical Materials Technology for New Energy Conversion and Storage, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
| |
Collapse
|
20
|
Wu Y, Shen Y, Wu X, Zhu Y, Mupunga J, Bao W, Huang J, Mao J, Liu S, You Y. Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1509-1515. [PMID: 29357241 DOI: 10.1021/acs.jafc.7b05913] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Broccoli is found to be a good source of glucosinolates, which can be hydrolyzed by endogenous myrosinase to obtain chemopreventive isothiocyanates (ITCs); among them, sulforaphane (SF) is the most important agent. Studies have shown that cooking greatly affects the levels of SF and total ITCs in broccoli. However, the stability of these compounds during cooking has been infrequently examined. In this study, we proved that the half-lives of SF and total ITCs during stir-frying were 7.7 and 5.9 min, respectively, while the myrosinase activity decreased by 80% after stir-frying for 3 min; SF and total ITCs were more stable than myrosinase. Thus, the contents of SF and total ITCs decreased during stir-frying largely because myrosinase was destroyed. Subsequently, it was confirmed that compared to direct stir-frying, hydrolysis of glucosinolates in broccoli for 90 min followed by stir-frying increased the SF and total ITC concentration by 2.8 and 2.6 times, respectively. This method provides large quantities of beneficial ITCs even after cooking.
Collapse
Affiliation(s)
- Yuanfeng Wu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology , Hangzhou 310023, Zhejiang, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , Guangzhou 510640, Guangdong, China
| | - Yuke Shen
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology , Hangzhou 310023, Zhejiang, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Products , Hangzhou 310023, Zhejiang, China
| | - Xuping Wu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology , Hangzhou 310023, Zhejiang, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Products , Hangzhou 310023, Zhejiang, China
| | - Ye Zhu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology , Hangzhou 310023, Zhejiang, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Products , Hangzhou 310023, Zhejiang, China
| | - Jothame Mupunga
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology , Hangzhou 310023, Zhejiang, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Products , Hangzhou 310023, Zhejiang, China
| | - Wenna Bao
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology , Hangzhou 310023, Zhejiang, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Products , Hangzhou 310023, Zhejiang, China
| | - Jun Huang
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology , Hangzhou 310023, Zhejiang, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Products , Hangzhou 310023, Zhejiang, China
| | - Jianwei Mao
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology , Hangzhou 310023, Zhejiang, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Products , Hangzhou 310023, Zhejiang, China
| | - Shiwang Liu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology , Hangzhou 310023, Zhejiang, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Products , Hangzhou 310023, Zhejiang, China
| | - Yuru You
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology , Hangzhou 310023, Zhejiang, China
- Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Products , Hangzhou 310023, Zhejiang, China
| |
Collapse
|
21
|
Saxena J, Makroo HA, Bhattacharya S, Srivastava B. Kinetics of the inactivation of polyphenol oxidase and formation of reducing sugars in sugarcane juice during Ohmic and conventional heating. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12671] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Juhi Saxena
- Department of Food Engineering & Technology, School of Engineering; Tezpur University; Tezpur Assam 784028 India
| | - Hilal Ahmad Makroo
- Department of Food Engineering & Technology, School of Engineering; Tezpur University; Tezpur Assam 784028 India
| | - Suvendu Bhattacharya
- Department of Food Engineering & Technology, School of Engineering; Tezpur University; Tezpur Assam 784028 India
| | - Brijesh Srivastava
- Department of Food Engineering & Technology, School of Engineering; Tezpur University; Tezpur Assam 784028 India
| |
Collapse
|
22
|
Wang J, Barba FJ, Sørensen JC, Frandsen HB, Sørensen S, Olsen K, Orlien V. High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts. Food Chem 2017; 245:1212-1217. [PMID: 29287344 DOI: 10.1016/j.foodchem.2017.11.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2017] [Revised: 10/11/2017] [Accepted: 11/06/2017] [Indexed: 12/16/2022]
Abstract
Combinations of pressure, temperature and time (100-600 MPa, 30-60 °C, 3-10 min) influence enzyme activity of the myrosinase-glucosinolate system. Seedlings of Brussels sprouts were used as a model, which constitutes a well-defined and homogenous sample matrix with simple cell structures. A response surface methodology approach was used to determine the combined effect of pressure level, temperature and time on glucosinolate concentration and myrosinase activity in Brussels sprouts seedlings. The effects on residual myrosinase activity and intact glucosinolate concentration differed according to combinations of pressure, time and temperature. The results showed that maximum inactivation of myrosinase and preservation of glucosinolate (85% of the untreated level) was obtained after HP treatment at 600 MPa, 60 °C, 10 min. The highest preservation of myrosinase activity compared to untreated seedlings was after HP at 100 MPa, 30 °C, 3 min and 10 min with low degree of cell permeabilization.
Collapse
Affiliation(s)
- Jia Wang
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Francisco J Barba
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Jens C Sørensen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Heidi B Frandsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Susanne Sørensen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Karsten Olsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Vibeke Orlien
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
| |
Collapse
|
23
|
Westphal A, Riedl KM, Cooperstone JL, Kamat S, Balasubramaniam VM, Schwartz SJ, Böhm V. High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8578-8585. [PMID: 28929757 PMCID: PMC7104659 DOI: 10.1021/acs.jafc.7b01380] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Effects of high-pressure processing (HPP, 100-600 MPa for 3 min at 30 °C) on the glucosinolate content, conversion to isothiocyanates, and color changes during storage in fresh broccoli sprouts were investigated. A mild heat treatment (60 °C) and boiling (100 °C) were used as positive and negative controls, respectively. Glucosinolates were quantified using liquid chromatography-mass spectrometry, and isothiocyanates were quantified using high-performance liquid chromatography-photodiode array detection. A formation of isothiocyanates was observed in all high-pressure-treated sprouts. The highest degree of conversion (85%) was observed after the 600 MPa treatment. Increased isothiocyanate formation at 400-600 MPa suggests an inactivation of the epithiospecifier protein. During storage, color changed from green to brownish, reflected by increasing a* values and decreasing L* values. This effect was less pronounced for sprouts treated at 100 and 600 MPa, indicating an influence on the responsible enzymes. In summary, HPP had no negative effects on the glucosinolate-myrosinase system in broccoli sprouts.
Collapse
Affiliation(s)
- Anna Westphal
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, 07743 Jena, Germany
| | - Kenneth M. Riedl
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, 110 Parker Food Science and Technology Building, Columbus, Ohio 43210, United States
| | - Jessica L. Cooperstone
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, 110 Parker Food Science and Technology Building, Columbus, Ohio 43210, United States
| | - Shreya Kamat
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, 110 Parker Food Science and Technology Building, Columbus, Ohio 43210, United States
| | - V. M. Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, 110 Parker Food Science and Technology Building, Columbus, Ohio 43210, United States
| | - Steven J. Schwartz
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, 110 Parker Food Science and Technology Building, Columbus, Ohio 43210, United States
| | - Volker Böhm
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, 07743 Jena, Germany
- Corresponding Author: Telephone: +49-3641-949633. Fax: +49-3641-949702.
| |
Collapse
|
24
|
|
25
|
Processing and Preparation of Brassica Vegetables and the Fate of Glucosinolates. REFERENCE SERIES IN PHYTOCHEMISTRY 2017. [DOI: 10.1007/978-3-319-25462-3_10] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
26
|
The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.06.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
27
|
Jaiswal AK, Abu-Ghannam N. Fermentation-Assisted Extraction of Isothiocyanates from Brassica Vegetable Using Box-Behnken Experimental Design. Foods 2016; 5:foods5040075. [PMID: 28231170 PMCID: PMC5302433 DOI: 10.3390/foods5040075] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2016] [Revised: 10/27/2016] [Accepted: 10/31/2016] [Indexed: 11/16/2022] Open
Abstract
Recent studies showed that Brassica vegetables are rich in numerous health-promoting compounds such as carotenoids, polyphenols, flavonoids, and glucosinolates (GLS), as well as isothiocyanates (ITCs) and are involved in health promotion upon consumption. ITCs are breakdown products of GLS, and typically used in the food industry as a food preservative and colouring agent. They are also used in the pharmaceutical industry due to their several pharmacological properties such as antibacterial, antifungal, antiprotozoal, anti-inflammatory, and chemoprotective effects, etc. Due to their widespread application in food and pharmaceuticals, the present study was designed to extract ITCs from York cabbage. In order to optimise the fermentation-assisted extraction process for maximum yield of ITCs from York cabbage, Box-Behnken design (BBD) combined with response surface methodology (RSM) was applied. Additionally, the GLS content of York cabbage was quantified and the effect of lactic acid bacteria (LAB) on GLS was evaluated. A range of GLS such as glucoraphanin, glucoiberin, glucobrassicin, sinigrin, gluconapin, neoglucobrassicin and 4-methoxyglucobrassicin were identified and quantified in fresh York cabbage. The experimental data obtained were fitted to a second-order polynomial equation using multiple regression analysis, and also examined by appropriate statistical methods. LAB facilitated the degradation of GLS, and the consequent formation of breakdown products such as ITCs. Results showed that the solid-to-liquid (S/L) ratio, fermentation time and agitation rate had a significant effect on the yield of ITCs (2.2 times increment). The optimum fermentation conditions to achieve a higher ITCs extraction yield were: S/L ratio of 0.25 w/v, fermentation time of 36 h, and agitation rate of 200 rpm. The obtained yields of ITCs (45.62 ± 2.13 μM sulforaphane equivalent (SFE)/mL) were comparable to the optimised conditions, indicating the accuracy of the model for the fermentation-assisted extraction of ITCs. This method has good prospects in industrial applications for the extraction of ITCs, and can be helpful in the food, pharmaceutical and agricultural sectors.
Collapse
Affiliation(s)
- Amit K Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin D01 HV58, Ireland.
| | - Nissreen Abu-Ghannam
- School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin D01 HV58, Ireland.
| |
Collapse
|
28
|
Cai C, Miao H, Qian H, Yao L, Wang B, Wang Q. Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets. Food Chem 2016; 210:451-6. [PMID: 27211670 DOI: 10.1016/j.foodchem.2016.04.140] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 04/29/2016] [Accepted: 04/30/2016] [Indexed: 12/25/2022]
Abstract
The effects of industrial pre-freezing processing and freezing handling on the contents of glucosinolates and antioxidants (vitamin C, polyphenols, carotenoid and chlorophyll), as well as the antioxidant capacity in broccoli (Brassica oleracea L. var. italica) florets were investigated in the present study. Our results showed that the glucosinolate accumulations were significantly decreased after pre-freezing processing, whereas elevated levels of phenols, carotenoids, chlorophyll, and also antioxidant capacity were observed in frozen broccoli florets. The contents of vitamin C remained constant during above mentioned processing. In conclusion, the current industrial freezing processing method is a good practice for the preservation of main antioxidant nutrients in broccoli florets, although some improvements in pre-freezing processing, such as steam blanching and ice-water cooling, are needed to attenuate the decrease in glucosinolate content.
Collapse
Affiliation(s)
- Congxi Cai
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China
| | - Huiying Miao
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China
| | - Hongmei Qian
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China
| | - Leishuan Yao
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China
| | - Bingliang Wang
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China
| | - Qiaomei Wang
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China.
| |
Collapse
|
29
|
|
30
|
de Barros M, Celligoi MAPC, Macedo GA. Kinetics of Denaturation and Effects of Surfactants and Polyethylene Glycol on Soybean Esterase (Glycine max L) Stability. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2755-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
31
|
Okunade OA, Ghawi SK, Methven L, Niranjan K. Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J. Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. subsp. maire) seeds. Food Chem 2015; 187:485-90. [PMID: 25977054 DOI: 10.1016/j.foodchem.2015.04.054] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2014] [Revised: 02/20/2015] [Accepted: 04/15/2015] [Indexed: 10/23/2022]
Abstract
This study investigates the effects of temperature and pressure on inactivation of myrosinase extracted from black, brown and yellow mustard seeds. Brown mustard had higher myrosinase activity (2.75 un/mL) than black (1.50 un/mL) and yellow mustard (0.63 un/mL). The extent of enzyme inactivation increased with pressure (600-800 MPa) and temperature (30-70° C) for all the mustard seeds. However, at combinations of lower pressures (200-400 MPa) and high temperatures (60-80 °C), there was less inactivation. For example, application of 300 MPa and 70 °C for 10 min retained 20%, 80% and 65% activity in yellow, black and brown mustard, respectively, whereas the corresponding activity retentions when applying only heat (70° C, 10 min) were 0%, 59% and 35%. Thus, application of moderate pressures (200-400 MPa) can potentially be used to retain myrosinase activity needed for subsequent glucosinolate hydrolysis.
Collapse
Affiliation(s)
- Olukayode Adediran Okunade
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK.
| | - Sameer Khalil Ghawi
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK
| | - Keshavan Niranjan
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 6AP, UK
| |
Collapse
|
32
|
Mahn A, Angulo A, Cabañas F. Purification and characterization of broccoli (Brassica oleracea var. italica) myrosinase (β-thioglucosidase glucohydrolase). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:11666-11671. [PMID: 25390544 DOI: 10.1021/jf504957c] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Myrosinase (β-thioglucosidase glucohydrolase, EC 3.2.1.147) from broccoli (Brassica oleracea var. italica) was purified by ammonium sulfate precipitation followed by concanavalin A affinity chromatography, with an intermediate dialysis step, resulting in 88% recovery and 1318-fold purification. These are the highest values reported for the purification of any myrosinase. The subunits of broccoli myrosinase have a molecular mass of 50-55 kDa. The native molecular mass of myrosinase was 157 kDa, and accordingly, it is composed of three subunits. The maximum activity was observed at 40 °C and at pH below 5.0. Kinetic assays demonstrated that broccoli myrosinase is subjected to substrate (sinigrin) inhibition. The Michaelis-Menten model, considering substrate inhibition, gave Vmax equal to 0.246 μmol min(-1), Km equal to 0.086 mM, and K(I) equal to 0.368 mM. This is the first study about purification and characterization of broccoli myrosinase.
Collapse
Affiliation(s)
- Andrea Mahn
- Department of Chemical Engineering, University of Santiago of Chile , Avenida Libertador Bernardo O'Higgins 3363, Estación Central, Santiago 9170019, Chile
| | | | | |
Collapse
|
33
|
Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2355-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
34
|
Kinetic modelling of thermal inactivation of a keratinase from Purpureocillium lilacinum LPSC # 876 and the influence of some additives on its thermal stability. Appl Biochem Biotechnol 2014; 173:1927-39. [PMID: 24916805 DOI: 10.1007/s12010-014-0977-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Accepted: 05/19/2014] [Indexed: 10/25/2022]
Abstract
Thermal inactivation of a keratinase produced by Purpureocillium lilacinum LPSC #876 was kinetically investigated using several enzyme inactivation models at the temperature range of 50-65 °C. Among the models studied, the Weibull distribution was the best model that describes the residual activity of P. lilacinum keratinase after heat treatment over the selected temperatures. The stabilising effect of metal ions (Ca2+ or Mg2+, 5 mmol l(-1)) or polyols (propylene glycol and glycerol, 10% v/v) was investigated, showing that the presence of Ca2+ increases the enzyme stability significantly. Conforming to the increased Ca2+ concentration, thermal stability of the enzyme also increased, with 10 mM of Ca2+ being the concentration of metal in which the enzyme retained 100% of its original activity after being incubated for 1 h at 55 °C. The effects of temperature on Weibull equation parameters and on the characteristics of the inactivation curves were evaluated. In the absence of any additives (control), the reliable time (t R) of the keratinase, analogous to D value, ranged from 484.16 to 63.67 min, while in the presence of Ca2+ the t R values ranged from 6,221 to 414.95 min at 50-65 °C. P. lilacinum keratinase is a potentially useful biocatalyst, and therefore, kinetic modelling of thermal inactivation addresses an important topic for its application in various industrial processes.
Collapse
|
35
|
Oliviero T, Verkerk R, Van Boekel MAJS, Dekker M. Effect of water content and temperature on inactivation kinetics of myrosinase in broccoli (Brassica oleracea var. italica). Food Chem 2014; 163:197-201. [PMID: 24912716 DOI: 10.1016/j.foodchem.2014.04.099] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2013] [Revised: 03/11/2014] [Accepted: 04/25/2014] [Indexed: 10/25/2022]
Abstract
Broccoli belongs to the Brassicaceae plant family consisting of widely eaten vegetables containing high concentrations of glucosinolates. Enzymatic hydrolysis of glucosinolates by endogenous myrosinase (MYR) can form isothiocyanates with health-promoting activities. The effect of water content (WC) and temperature on MYR inactivation in broccoli was investigated. Broccoli was freeze dried obtaining batches with WC between 10% and 90% (aw from 0.10 to 0.96). These samples were incubated for various times at different temperatures (40-70°C) and MYR activity was measured. The initial MYR inactivation rates were estimated by the first-order reaction kinetic model. MYR inactivation rate constants were lower in the driest samples (10% WC) at all studied temperatures. Samples with 67% and 90% WC showed initial inactivation rate constants all in the same order of magnitude. Samples with 31% WC showed intermediate initial inactivation rate constants. These results are useful to optimise the conditions of drying processes to produce dried broccoli with optimal MYR retention for human health.
Collapse
Affiliation(s)
- T Oliviero
- Food Quality and Design Group, Wageningen University, Postbox 17/bode 30, 6700 AA Wageningen, The Netherlands.
| | - R Verkerk
- Food Quality and Design Group, Wageningen University, Postbox 17/bode 30, 6700 AA Wageningen, The Netherlands.
| | - M A J S Van Boekel
- Food Quality and Design Group, Wageningen University, Postbox 17/bode 30, 6700 AA Wageningen, The Netherlands.
| | - M Dekker
- Food Quality and Design Group, Wageningen University, Postbox 17/bode 30, 6700 AA Wageningen, The Netherlands.
| |
Collapse
|
36
|
Lekcharoenkul P, Tanongkankit Y, Chiewchan N, Devahastin S. Enhancement of sulforaphane content in cabbage outer leaves using hybrid drying technique and stepwise change of drying temperature. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.08.037] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
37
|
Terefe NS, Buckow R, Versteeg C. Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing. Crit Rev Food Sci Nutr 2013; 54:24-63. [DOI: 10.1080/10408398.2011.566946] [Citation(s) in RCA: 149] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
38
|
Hennig K, Verkerk R, Dekker M, Bonnema G. Quantitative trait loci analysis of non-enzymatic glucosinolate degradation rates in Brassica oleracea during food processing. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2013; 126:2323-2334. [PMID: 23748744 DOI: 10.1007/s00122-013-2138-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2012] [Accepted: 05/21/2013] [Indexed: 06/02/2023]
Abstract
Epidemiological and mechanistic studies show health-promoting effects of glucosinolates and their breakdown products. In literature, differences in non-enzymatic glucosinolate degradation rates during food processing between different vegetables are described, which provide the basis for studying the genetic effects of this trait and breeding vegetables with high glucosinolate retention during food processing. Non-enzymatic glucosinolate degradation, induced by heat, was studied in a publicly available Brassica oleracea doubled haploid population. Data were modeled to obtain degradation rate constants that were used as phenotypic traits to perform quantitative trait loci (QTL) mapping. Glucosinolate degradation rate constants were determined for five aliphatic and two indolic glucosinolates. Degradation rates were independent of the initial glucosinolate concentration. Two QTL were identified for the degradation rate of the indolic glucobrassicin and one QTL for the degradation of the aliphatic glucoraphanin, which co-localized with one of the QTL for glucobrassicin. Factors within the plant matrix might influence the degradation of different glucosinolates in different genotypes. In addition to genotypic effects, we demonstrated that growing conditions influenced glucosinolate degradation as well. The study identified QTL for glucosinolate degradation, giving the opportunity to breed vegetables with a high retention of glucosinolates during food processing, although the underlying mechanisms remain unknown.
Collapse
Affiliation(s)
- Kristin Hennig
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands.
| | | | | | | |
Collapse
|
39
|
Pérez C, Barrientos H, Román J, Mahn A. Optimization of a blanching step to maximize sulforaphane synthesis in broccoli florets. Food Chem 2013; 145:264-71. [PMID: 24128476 DOI: 10.1016/j.foodchem.2013.08.053] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2013] [Revised: 08/09/2013] [Accepted: 08/14/2013] [Indexed: 10/26/2022]
Abstract
A blanching step was designed to favor sulforaphane synthesis in broccoli. Blanching was optimised through a central composite design, and the effects of temperature (50-70 °C) and immersion time in water (5-15 min) on the content of total glucosinolates, glucoraphanin, sulforaphane, and myrosinase activity were determined. Results were analysed by ANOVA and the optimal condition was determined through response surface methodology. Temperature between 50 and 60 °C significantly increased sulforaphane content (p<0.05), whilst blanching at 70 and 74 °C diminished significantly this content, compared to fresh broccoli. The optimal blanching conditions given by the statistical model were immersion in water at 57 °C for 13 min; coinciding with the minimum glucosinolates and glucoraphanin content, and with the maximum myrosinase activity. In the optimal conditions, the predicted response of 4.0 μmol sulforaphane/g dry matter was confirmed experimentally. This value represents a 237% increase with respect to the fresh vegetable.
Collapse
Affiliation(s)
- Carmen Pérez
- Ph.D. Program in Food Science and Technology, University of Santiago of Chile, Obispo Manuel Umaña 050 Estación Central, Santiago, Chile
| | | | | | | |
Collapse
|
40
|
Martínez-Hernández GB, Artés-Hernández F, Gómez PA, Artés F. Induced changes in bioactive compounds of kailan-hybrid broccoli after innovative processing and storage. J Funct Foods 2013. [DOI: 10.1016/j.jff.2012.09.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
|
41
|
Sarvan I, Verkerk R, Dekker M. Modelling the fate of glucosinolates during thermal processing of Brassica vegetables. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.07.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
42
|
The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba). Food Chem 2012; 138:1734-41. [PMID: 23411305 DOI: 10.1016/j.foodchem.2012.10.119] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2012] [Revised: 10/12/2012] [Accepted: 10/16/2012] [Indexed: 11/20/2022]
Abstract
Sulforaphane, a naturally occurring cancer chemopreventive, is the hydrolysis product of glucoraphanin, the main glucosinolate in broccoli. The hydrolysis requires myrosinase isoenzyme to be present in sufficient activity; however, processing leads to its denaturation and hence reduced hydrolysis. In this study, the effect of adding mustard seeds, which contain a more resilient isoform of myrosinase, to processed broccoli was investigated with a view to intensify the formation of sulforaphane. Thermal inactivation of myrosinase from both broccoli and mustard seeds was studied. Thermal degradation of broccoli glucoraphanin was investigated in addition to the effects of thermal processing on the formation of sulforaphane and sulforaphane nitrile. Limited thermal degradation of glucoraphanin (less than 12%) was observed when broccoli was placed in vacuum sealed bag (sous vide) and cooked in a water bath at 100°C for 8 and 12 min. Boiling broccoli in water prevented the formation of any significant levels of sulforaphane due to inactivated myrosinase. However, addition of powdered mustard seeds to the heat processed broccoli significantly increased the formation of sulforaphane.
Collapse
|
43
|
Sant’Anna V, Corrêa APF, Daroit DJ, Brandelli A. Kinetic modeling of thermal inactivation of the Bacillus sp. protease P7. Bioprocess Biosyst Eng 2012; 36:993-8. [DOI: 10.1007/s00449-012-0837-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2012] [Accepted: 10/03/2012] [Indexed: 10/27/2022]
|
44
|
Herzallah S, Holley R. Determination of sinigrin, sinalbin, allyl- and benzyl isothiocyanates by RP-HPLC in mustard powder extracts. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.01.022] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
45
|
Ghawi SK, Methven L, Rastall RA, Niranjan K. Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: A kinetic study. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.111] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
46
|
Van der Plancken I, Verbeyst L, De Vleeschouwer K, Grauwet T, Heiniö RL, Husband FA, Lille M, Mackie AR, Van Loey A, Viljanen K, Hendrickx M. (Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2011.08.004] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
47
|
Stability Modeling of Red Pigments Produced by Monascus purpureus in Submerged Cultivations with Sugarcane Bagasse. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0710-8] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
|
48
|
Kato M, Imayoshi Y, Iwabuchi H, Shimomura K. Kinetic changes in glucosinolate-derived volatiles by heat-treatment and myrosinase activity in nakajimana (Brassica rapa L. cv. nakajimana). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11034-11039. [PMID: 21913666 DOI: 10.1021/jf201626z] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Nakajimana (Brassica rapa L. cv. nakajimana), of the family Brassicaceae, is a traditional vegetable in Japan. Three isothiocyanates and five cyanides in the leaves of nakajimana were identified by gas chromatography (GC) and GC-mass spectrometry (GC-MS), and their kinetic changes using heat-treatment (temperature and time) were investigated. In addition, myrosinase activity of extracts prepared from fresh nakajimana leaf was determined. In crushed heat-treated leaves of nakajimana (70 °C for 30 s), formation of isothiocyanates and myrosinase activity increased, whereas formation of 1-cyano-3,4-epithiobutane and 1-cyano-4,5-epithiopentane decreased. Heat-treatment can significantly alter the content of potentially beneficial compounds in nakajimana, and ingestion of suitable isothiocyanates for human health may be better facilitated by mild boiling.
Collapse
Affiliation(s)
- Mika Kato
- Graduate School of Life Sciences, Toyo University, 1-1-1 Izumino, Itakura-machi, Oura-gun, Gunma 374-0193, Japan
| | | | | | | |
Collapse
|
49
|
Kinetic Stability Modelling of Keratinolytic Protease P45: Influence of Temperature and Metal Ions. Appl Biochem Biotechnol 2011; 165:1740-53. [DOI: 10.1007/s12010-011-9391-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2011] [Accepted: 09/12/2011] [Indexed: 10/17/2022]
|
50
|
Hauder J, Winkler S, Bub A, Rüfer CE, Pignitter M, Somoza V. LC-MS/MS quantification of sulforaphane and indole-3-carbinol metabolites in human plasma and urine after dietary intake of selenium-fortified broccoli. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8047-8057. [PMID: 21732669 DOI: 10.1021/jf201501x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
This study aimed at developing a sensitive LC-MS/MS method for the quantification of sulforaphane (SFN) and indole-3-carbinol metabolites in plasma and urine after dietary intake of regular and selenium-fertilized broccoli using stable isotope dilution analysis. In a three-armed, placebo-controlled, randomized human intervention study with 76 healthy volunteers, 200 g of regular (485 μg of total glucosinolates and <0.01 μg of selenium per gram fresh weight) or selenium-fertilized broccoli (589 μg of total glucosinolates and 0.25 μg of selenium per gram fresh weight) was administered daily for 4 weeks. Glucoraphanin and glucobrassicin metabolites quantified in plasma and urine were SFN-glutathione, SFN-cysteine, SFN-cysteinylglycine, SFN-acetylcysteine, and indole-3-carboxaldehyde, indole-3-carboxylic acid, and ascorbigen, respectively. Dietary intake of selenium-fertilized broccoli increased serum selenium concentration analyzed by means of atomic absorption spectroscopy by up to 25% (p < 0.001), but affected neither glucosinolate concentrations in broccoli nor their metabolite concentrations in plasma and urine compared to regular broccoli.
Collapse
Affiliation(s)
- Johanna Hauder
- German Research Center for Food Chemistry, Freising, Germany
| | | | | | | | | | | |
Collapse
|