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Shafaei A, Hill CR, Hodgson JM, Blekkenhorst LC, Boyce MC. Simultaneous extraction and quantitative analysis of S-Methyl-l-Cysteine Sulfoxide, sulforaphane and glucosinolates in cruciferous vegetables by liquid chromatography mass spectrometry. Food Chem X 2024; 21:101065. [PMID: 38187949 PMCID: PMC10767375 DOI: 10.1016/j.fochx.2023.101065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 01/09/2024] Open
Abstract
Sulfur containing compounds including glucosinolates (GLS), sulforaphane (SFN) and S-methyl-l-cysteine sulfoxide (SMCSO) have been proposed to be partly responsible for the beneficial health effects of cruciferous vegetables. As such, greater understanding of their measurements within foods is important to estimate intake in humans and to inform dietary intervention studies. Herein is described a simple and sensitive method for simultaneous analysis of 20 GLS, SFN and SMCSO by liquid chromatography mass spectrometry. Analytes were effectively retained and resolved on an Xbridge C18 column. Detection can be achieved using high resolution or unit resolution mass spectrometry; the latter making the method more applicable to large studies. Quantitative analysis using calibration standards was demonstrated for 10 GLS, SFN and SMCSO. A further 10 GLS were tentatively identified using high resolution mass spectrometry. The use of surrogate GLS standards was shown to be unreliable, with closely related GLS displaying significantly different ionisation efficiencies.
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Affiliation(s)
- Armaghan Shafaei
- Centre for Integrative Metabolomics & Computational Biology, School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Caroline R. Hill
- Nutrition and Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Perth, Western Australia, Australia
| | - Jonathan M. Hodgson
- Nutrition and Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Perth, Western Australia, Australia
- Royal Perth Hospital Research Foundation, Perth, Australia
| | - Lauren C. Blekkenhorst
- Nutrition and Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, Perth, Western Australia, Australia
- Royal Perth Hospital Research Foundation, Perth, Australia
| | - Mary C. Boyce
- School of Science, Edith Cowan University, Joondalup, Western Australia, Australia
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2
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Holman J, Hurd M, Moses PL, Mawe GM, Zhang T, Ishaq SL, Li Y. Interplay of broccoli/broccoli sprout bioactives with gut microbiota in reducing inflammation in inflammatory bowel diseases. J Nutr Biochem 2023; 113:109238. [PMID: 36442719 PMCID: PMC9974906 DOI: 10.1016/j.jnutbio.2022.109238] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 09/21/2022] [Accepted: 11/23/2022] [Indexed: 11/27/2022]
Abstract
Inflammatory Bowel Diseases (IBD) are chronic, reoccurring, and debilitating conditions characterized by inflammation in the gastrointestinal tract, some of which can lead to more systemic complications and can include autoimmune dysfunction, a change in the taxonomic and functional structure of microbial communities in the gut, and complicated burdens in a person's daily life. Like many diseases based in chronic inflammation, research on IBD has pointed towards a multifactorial origin involving factors of the person's lifestyle, immune system, associated microbial communities, and environmental conditions. Treatment currently exists only as palliative care, and seeks to disrupt the feedback loop of symptoms by reducing inflammation and allowing as much of a return to homeostasis as possible. Various anti-inflammatory options have been explored, and this review focuses on the use of diet as an alternative means of improving gut health. Specifically, we highlight the connection between the role of sulforaphane from cruciferous vegetables in regulating inflammation and in modifying microbial communities, and to break down the role they play in IBD.
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Affiliation(s)
- Johanna Holman
- School of Food and Agriculture, University of Maine, Orono, Maine, USA
| | - Molly Hurd
- Larner College of Medicine, University of Vermont, Burlington, Vermont, USA
| | - Peter L Moses
- Larner College of Medicine, University of Vermont, Burlington, Vermont, USA; Finch Therapeutics, Somerville, Massachusetts, USA
| | - Gary M Mawe
- Larner College of Medicine, University of Vermont, Burlington, Vermont, USA
| | - Tao Zhang
- School of Pharmacy and Pharmaceutical Sciences, SUNY Binghamton University, Johnson City, New York, USA
| | - Suzanne L Ishaq
- School of Food and Agriculture, University of Maine, Orono, Maine, USA.
| | - Yanyan Li
- School of Food and Agriculture, University of Maine, Orono, Maine, USA.
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3
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Li L, Ma P, Nirasawa S, Liu H. Formation, immunomodulatory activities, and enhancement of glucosinolates and sulforaphane in broccoli sprouts: a review for maximizing the health benefits to human. Crit Rev Food Sci Nutr 2023:1-31. [PMID: 36847125 DOI: 10.1080/10408398.2023.2181311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
Abstract
Broccoli sprouts have been considered as functional foods which have received increasing attention because they have been highly prized for glucosinolates, phenolics, and vitamins in particular glucosinolates. One of hydrolysates-sulforaphane from glucoraphanin is positively associated with the attenuation of inflammatory, which could reduce diabetes, cardiovascular and cancer risk. In recent decades, the great interest in natural bioactive components especially for sulforaphane promotes numerous researchers to investigate the methods to enhance glucoraphanin levels in broccoli sprouts and evaluate the immunomodulatory activities of sulforaphane. Therefore, glucosinolates profiles are different in broccoli sprouts varied with genotypes and inducers. Physicochemical, biological elicitors, and storage conditions were widely studied to promote the accumulation of glucosinolates and sulforaphane in broccoli sprouts. These inducers would stimulate the biosynthesis pathway gene expression and enzyme activities of glucosinolates and sulforaphane to increase the concentration in broccoli sprouts. The immunomodulatory activity of sulforaphane was summarized to be a new therapy for diseases with immune dysregulation. The perspective of this review served as a potential reference for customers and industries by application of broccoli sprouts as a functional food and clinical medicine.
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Affiliation(s)
- Lizhen Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Peihua Ma
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD, USA
| | - Satoru Nirasawa
- Biological Resources and Post-harvest Division, Japan International Research Center for Agricultural Science, Tsukuba, Ibaraki Japan
| | - Haijie Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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4
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Urugo MM, Tringo TT. Naturally Occurring Plant Food Toxicants and the Role of Food Processing Methods in Their Detoxification. Int J Food Sci 2023; 2023:9947841. [PMID: 37153649 PMCID: PMC10159748 DOI: 10.1155/2023/9947841] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 03/27/2023] [Accepted: 04/15/2023] [Indexed: 05/10/2023]
Abstract
Some plant foods evolve defense mechanisms to protect themselves from predators by producing inherent chemicals as secondary metabolites such as cyanogenic glycosides, glycoalkaloids, glucosinolates, pyrrolizidine alkaloids, and lectins. These metabolites are beneficial for the plant itself but toxic to other organisms, including human beings. Some of these toxic chemicals are believed to have therapeutic benefits and are therefore used to protect against chronic health complications such as cancer. Inversely, short- and long-term exposure to significant amounts of these phytotoxins may end up with chronic irreversible negative health problems in important organ systems, and in severe cases, they can be carcinogenic and fatal. A systematic literature search of relevant published articles indexed in Google Scholar®, PubMed®, Scopus®, Springer Link®, Web of Science®, MDPI®, and ScienceDirect databases was used to obtain the necessary information. Various traditional and emerging food-processing techniques have been found to considerably reduce most of the toxicants in the food to their safest level. Despite their ability to preserve the nutritional value of processed foods, emerging food processing methods have limited application and accessibility in middle- and low-income countries. As a consequence, much more work is recommended on the implementation of emerging technologies, with additional scientific work on food processing methods that are effective against these naturally occurring plant food toxicants, particularly pyrrolizidine alkaloids.
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Affiliation(s)
- Markos Makiso Urugo
- Department of Food Science and Postharvest Technology, College of Agricultural Sciences, Wachemo University, Hosanna, Ethiopia
| | - Tadele Tuba Tringo
- College of Engineering and Agro-Processing Technology, Arba Minch University, Arba Minch, Ethiopia
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5
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Wu S, Wu C, Lin Y, Wu Y, Huang B, Wang C. Effect of high pressure pretreatment on myrosinase-glucosinolate system, physicochemical and bacterial properties during fermentation of brine-pickled radishes. Food Res Int 2022; 162:112018. [DOI: 10.1016/j.foodres.2022.112018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 09/28/2022] [Accepted: 10/01/2022] [Indexed: 11/22/2022]
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6
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Ravichandran C, Jayachandran LE, Kothakota A, Pandiselvam R, Balasubramaniam V. Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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7
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Abstract
At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich sources of bioactive compounds that can fulfill various functions in plants, starting from protection against herbivores and being natural insecticides to pro-health functions in human nutrition. Many of these compounds contain sulfur in their structure. From the point of view of food producers, it is extremely important to know that some of them have flavor properties. Volatile sulfur compounds are often potent odorants, and in many vegetables, belonging mainly to Brassicaeae and Allium (Amaryllidaceae), sulfur compounds determine their specific flavor. Interestingly, some of the pathways that form volatile sulfur compounds in vegetables are also found in selected edible mushrooms. The most important odor-active organosulfur compounds can be divided into isothiocyanates, nitriles, epithionitriles, thiols, sulfides, and polysulfides, as well as others, such as sulfur containing carbonyl compounds and esters, R-L-cysteine sulfoxides, and finally heterocyclic sulfur compounds found in shiitake mushrooms or truffles. This review paper summarizes their precursors and biosynthesis, as well as their sensory properties and changes in selected technological processes.
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Tian Y, Kriisa M, Föste M, Kütt ML, Zhou Y, Laaksonen O, Yang B. Impact of enzymatic pre-treatment on composition of nutrients and phytochemicals of canola (Brassica napus) oil press residues. Food Chem 2022; 387:132911. [DOI: 10.1016/j.foodchem.2022.132911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 03/07/2022] [Accepted: 04/04/2022] [Indexed: 11/04/2022]
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9
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Mahn A, Pérez CE, Zambrano V, Barrientos H. Maximization of Sulforaphane Content in Broccoli Sprouts by Blanching. Foods 2022; 11:foods11131906. [PMID: 35804720 PMCID: PMC9266238 DOI: 10.3390/foods11131906] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 06/13/2022] [Accepted: 06/24/2022] [Indexed: 11/16/2022] Open
Abstract
Broccoli sprouts are a recognized source of health-promoting compounds, such as glucosinolates, glucoraphanin, and sulforaphane (SFN). Maximization of SFN content can be achieved by technological processing. We investigated the effect of blanching conditions to determine the optimal treatment that maximizes sulforaphane content in broccoli sprouts. Broccoli seeds (cv. Traditional) grown under controlled conditions were harvested after 11 days from germination and subjected to different blanching conditions based on a central composite design with temperature and time as experimental factors. Results were analyzed by ANOVA followed by a Tukey test. The optimum conditions were identified through response surface methodology. Blanching increased sulforaphane content compared with untreated sprouts, agreeing with a decrease in total glucosinolates and glucoraphanin content. Temperature significantly affected SFN content. Higher temperatures and shorter immersion times favor glucoraphanin hydrolysis, thus increasing SFN content. The optimum conditions were blanching at 61 °C for 4.8 min, resulting in 54.3 ± 0.20 µmol SFN/g dry weight, representing a 3.3-fold increase with respect to untreated sprouts. This is the highest SFN content reported for sprouts subjected to any treatment so far. The process described in this work may contribute to developing functional foods and nutraceuticals that provide sulforaphane as an active principle.
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Affiliation(s)
- Andrea Mahn
- Department of Chemical Engineering, Faculty of Engineering, University of Santiago of Chile, Santiago 9170019, Chile;
- Correspondence: ; Tel.: +56-227-181-833
| | - Carmen Elena Pérez
- Department of Agro Industrial Engineering, Pontificia Bolivariana University, Cra. 6 No. 97A-99, Montería 230001, Colombia;
| | - Víctor Zambrano
- Department of Chemical Engineering, Faculty of Engineering, University of Santiago of Chile, Santiago 9170019, Chile;
| | - Herna Barrientos
- Department of Materials Chemistry, Faculty of Chemistry and Biology, University of Santiago of Chile, Santiago 9170019, Chile;
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10
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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] [What about the content of this article? (0)] [Affiliation(s)] [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.
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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.
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11
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Houška M, Silva FVM, Evelyn, Buckow R, Terefe NS, Tonello C. High Pressure Processing Applications in Plant Foods. Foods 2022; 11:223. [PMID: 35053954 PMCID: PMC8774875 DOI: 10.3390/foods11020223] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 12/14/2021] [Accepted: 12/16/2021] [Indexed: 02/04/2023] Open
Abstract
High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300-600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products.
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Affiliation(s)
- Milan Houška
- Food Research Institute Prague, 102 00 Prague, Czech Republic
| | - Filipa Vinagre Marques Silva
- LEAF, Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| | - Evelyn
- Department of Chemical Engineering, University of Riau, Pekanbaru 28293, Indonesia;
| | - Roman Buckow
- Faculty of Engineering, School of Chemical and Biomolecular Engineering, The University of Sydney, Darlington, NSW 2006, Australia;
| | | | - Carole Tonello
- Hiperbaric, S. A., Condado de Trevino, 6, 09001 Burgos, Spain;
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12
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Zhang X, Bao J, Lu X, Tian P, Yang J, Wei Y, Li S, Ma S. Transcriptome analysis of melatonin regulating the transformation of glucoraphanin to sulforaphane in broccoli hairy roots. Physiol Mol Biol Plants 2022; 28:51-64. [PMID: 35221571 PMCID: PMC8847518 DOI: 10.1007/s12298-022-01143-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 01/20/2022] [Accepted: 01/23/2022] [Indexed: 05/04/2023]
Abstract
Sulforaphane (SF) is one of the most effective natural products in preventing and fighting cancer, found in cruciferous plants. In this study, broccoli hairy roots grown for 20 d were used as the experimental material, and it was treated with 500 μmol/L melatonin (MT) for 0, 12 and 32 h to explore the effect of MT on the conversion of glucoraphanin (GRA) to SF. Results showed that the yields of GRA and SF were the largest under MT treatment for 12 h, which were 1.53 and 1.93-fold, respectively, compared to 0 h. However, Myrosinases activity was the highest under MT treatment for 32 h, which was 1.42-fold compared to that of the 0 h. The differential expression of key genes involved in GRA conversion to SF in broccoli hairy roots was identified transcriptome sequencing, and the path of the transformation from GRA to SF was simulated, which provided a theoretical basis for establishing an efficient transformation system from GRA to SF.
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Affiliation(s)
- Xiaoling Zhang
- College of Life Science and Technology, Gansu Agricultural University, Lanzhou, 730070 China
| | - Jinyu Bao
- College of Horticulture, Gansu Agricultural University, Lanzhou, 730070 China
| | - Xu Lu
- College of Horticulture, Gansu Agricultural University, Lanzhou, 730070 China
| | - Peng Tian
- College of Life Science and Technology, Gansu Agricultural University, Lanzhou, 730070 China
| | - Jie Yang
- College of Life Science and Technology, Gansu Agricultural University, Lanzhou, 730070 China
| | - Yunchun Wei
- College of Life Science and Technology, Gansu Agricultural University, Lanzhou, 730070 China
| | - Sheng Li
- College of Life Science and Technology, Gansu Agricultural University, Lanzhou, 730070 China
- Gansu Provincial Key Lab of Arid Land Crop Science, Gansu Agricultural University, Lanzhou, 730070 China
| | - Shaoying Ma
- Basical Experimental Teaching Center, Gansu Agricultural University, Lanzhou, 730070 China
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13
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Zhang D, Liu Y, Li X, Xiao J, Sun J, Guo L. Inactivation of Escherichia coli on broccoli sprouts via plasma activated water and its effects on quality attributes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112761] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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14
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Li H, Xia Y, Liu H, Guo H, He X, Liu Y, Wu D, Mai Y, Li H, Zou L, Gan R. Nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var. italica Plenck). Trends Food Sci Technol 2022; 119:288-308. [DOI: 10.1016/j.tifs.2021.12.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Shantamma S, Vasikaran EM, Waghmare R, Nimbkar S, Moses J, Anandharamakrishnan C. Emerging techniques for the processing and preservation of edible flowers. Future Foods 2021; 4:100094. [DOI: 10.1016/j.fufo.2021.100094] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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16
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Karanikolopoulou S, Revelou P, Xagoraris M, Kokotou MG, Constantinou-kokotou V. Current Methods for the Extraction and Analysis of Isothiocyanates and Indoles in Cruciferous Vegetables. Analytica 2021; 2:93-120. [DOI: 10.3390/analytica2040011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Cruciferous vegetables are characterized by the presence of sulfur-containing secondary plant metabolites known as glucosinolates (GLS). The consumption of cruciferous vegetables such as broccoli, cabbage, rocket salad, and cauliflower has been related to the prevention of non-communicable diseases. Their beneficial effects are attributed to the enzymatic degradation products of GLS, e.g., isothiocyanates and indoles. Owing to these properties, there has been a shift in the last few years towards the research of these compounds and a wide range of methods for their extraction and analytical determination have been developed. The aim of this review is to present the sample preparation and extraction procedures of isothiocyanates and indoles from cruciferous vegetables and the analytical methods for their determination. The majority of the references that have been reviewed are from the last decade. Although efforts towards the application of eco-friendly non-conventional extraction methods have been made, the use of conventional solvent extraction is mainly applied. The major analytical techniques employed for the qualitative and quantitative analysis of isothiocyanates and indoles are high-performance liquid chromatography and gas chromatography coupled with or without mass spectrometry detection. Nevertheless, the analytical determination of isothiocyanates presents several problems due to their instability and the absence of chromophores, making the simultaneous determination of isothiocyanates and indoles a challenging task.
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Sun J, Wang Y, Pang X, Tian S, Hu Q, Li X, Liu J, Wang J, Lu Y. The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables. Food Chem 2021; 360:130007. [PMID: 33993075 DOI: 10.1016/j.foodchem.2021.130007] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 04/27/2021] [Accepted: 05/01/2021] [Indexed: 02/06/2023]
Abstract
Brassica vegetables are widely consumed mostly after processing and cooking. These processing and cooking methods not only can affect the taste, texture, flavor and nutrients of these vegetables, but also influence the levels of some important bioactive compounds, such as glucosinolates (GLSs). Glucoraphanin (GLR) is the most abundant GLSs and its hydrolyzed component, sulforaphane (SLR), is the most powerful anti-cancer compound in brassica vegetables. In this review, we find out that varied treatments impact the retention of GLR and the formation of SLR differently. Be specific, 1) freezing can avoid the losses of GLR while short-time microwaving, short-time steaming and fermentation promote the biotransformation from GLR to SLR; 2) Boiling and blanching cause the largest losses of GLR and SLR, while freezing significantly protect their losses.; 3) Stir-frying varies the levels of GLR and SLR in different cooking conditions.
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Affiliation(s)
- Jing Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China
| | - Yunfan Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China
| | - Xinyi Pang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China
| | - Shuhua Tian
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China
| | - Qiaobin Hu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China
| | - Xiangfei Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China
| | - Yingjian Lu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China.
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18
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Wu X, Huang H, Childs H, Wu Y, Yu L, Pehrsson PR. Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake. Annu Rev Food Sci Technol 2021; 12:485-511. [PMID: 33467908 DOI: 10.1146/annurev-food-070620-025744] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Glucosinolates (GSLs) are a class of sulfur-containing compounds found predominantly in the genus Brassica of the Brassicaceae family. Certain edible plants in Brassica, known as Brassica vegetables, are among the most commonly consumed vegetables in the world. Over the last three decades, mounting evidence has suggested an inverse association between consumption of Brassica vegetables and the risk of various types of cancer. The biological activities of Brassica vegetables have been largely attributed to the hydrolytic products of GSLs. GSLs can be hydrolyzed by enzymes; thermal or chemical degradation also breaks down GSLs. There is considerable variation of GSLs in Brassica spp., which are caused by genetic and environmental factors. Most Brassica vegetables are consumed after cooking; common cooking methods have a complex influence on the levels of GSLs. The variationof GSLs in Brassica vegetables and the influence of cooking and processing methods ultimately affect their intake and health-promoting properties.
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Affiliation(s)
- Xianli Wu
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, USA;
| | - Hui Huang
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
| | - Holly Childs
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
| | - Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Liangli Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
| | - Pamela R Pehrsson
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, USA;
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19
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Ke YY, Shyu YT, Wu SJ. Evaluating the Anti-Inflammatory and Antioxidant Effects of Broccoli Treated with High Hydrostatic Pressure in Cell Models. Foods 2021; 10:167. [PMID: 33467537 PMCID: PMC7830254 DOI: 10.3390/foods10010167] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/13/2021] [Accepted: 01/13/2021] [Indexed: 11/25/2022] Open
Abstract
Isothiocyanates (ITCs) are important functional components of cruciferous vegetables. The principal isothiocyanate molecule in broccoli is sulforaphane (SFN), followed by erucin (ERN). They are sensitive to changes in temperature, especially high temperature environments where they are prone to degradation. The present study investigates the effects of high hydrostatic pressure on isothiocyanate content, myrosinase activity, and other functional components of broccoli, and evaluates its anti-inflammatory and antioxidant effects. Broccoli samples were treated with different pressures and for varying treatment times; 15 min at 400 MPa generated the highest amounts of isothiocyanates. The content of flavonoids and vitamin C were not affected by the high-pressure processing strategy, whereas total phenolic content (TPC) exhibited an increasing tendency with increasing pressure, indicating that high-pressure processing effectively prevents the loss of the heat-sensitive components and enhances the nutritional content. The activity of myrosinase (MYR) increased after high-pressure processing, indicating that the increase in isothiocyanate content is related to the stimulation of myrosinase activity by high-pressure processing. In other key enzymes, the ascorbate peroxidase (APX) activity was unaffected by high pressure, whereas peroxidase (POD) and polyphenol oxidase (PPO) activity exhibited a 1.54-fold increase after high-pressure processing, indicating that high pressures can effectively destroy oxidases and maintain food quality. With regards to efficacy evaluation, NO production was inhibited and the expression levels of inducible nitric oxide synthase (iNOS) and Cyclooxygenase-2 (COX-2) were decreased in broccoli treated with high pressures, whereas the cell viability remained unaffected. The efficacy was more significant when the concentration of SFN was 60 mg·mL-1. In addition, at 10 mg·mL-1 SFN, the reduced/oxidized glutathione (GSH/GSSG) ratio in inflammatory macrophages increased from 5.99 to 9.41. In conclusion, high-pressure processing can increase the isothiocyanate content in broccoli, and has anti-inflammatory and anti-oxidant effects in cell-based evaluation strategies, providing a potential treatment strategy for raw materials or additives used in healthy foods.
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Affiliation(s)
| | | | - Sz-Jie Wu
- Department of Horticulture and Landscape Architecture, National Taiwan University, No. 1, Section 4, Roosevelt Road, Taipei 10617, Taiwan; (Y.-Y.K.); (Y.-T.S.)
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20
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García-Ibañez P, Yepes-Molina L, Ruiz-Alcaraz AJ, Martínez-Esparza M, Moreno DA, Carvajal M, García-Peñarrubia P. Brassica Bioactives Could Ameliorate the Chronic Inflammatory Condition of Endometriosis. Int J Mol Sci 2020; 21:E9397. [PMID: 33321760 DOI: 10.3390/ijms21249397] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 11/26/2020] [Accepted: 12/05/2020] [Indexed: 02/07/2023] Open
Abstract
Endometriosis is a chronic, inflammatory, hormone-dependent disease characterized by histological lesions produced by the presence of endometrial tissue outside the uterine cavity. Despite the fact that an estimated 176 million women are affected worldwide by this gynecological disorder, risk factors that cause endometriosis have not been properly defined and current treatments are not efficient. Although the interaction between diet and human health has been the focus of many studies, little information about the correlation of foods and their bioactive derivates with endometriosis is available. In this framework, Brassica crops have emerged as potential candidates for ameliorating the chronic inflammatory condition of endometriosis, due to their abundant content of health-promoting compounds such as glucosinolates and their hydrolysis products, isothiocyanates. Several inflammation-related signaling pathways have been included among the known targets of isothiocyanates, but those involving aquaporin water channels have an important role in endometriosis. Therefore, the aim of this review is to highlight the promising effects of the phytochemicals present in Brassica spp. as major candidates for inclusion in a dietary approach aiming to improve the inflammatory condition of women affected with endometriosis. This review points out the potential roles of glucosinolates and isothiocyanates from Brassicas as anti-inflammatory compounds, which might contribute to a reduction in endometriosis symptoms. In view of these promising results, further investigation of the effect of glucosinolates on chronic inflammatory diseases, either as diet coadjuvants or as therapeutic molecules, should be performed. In addition, we highlight the involvement of aquaporins in the maintenance of immune homeostasis. In brief, glucosinolates and the modulation of cellular water by aquaporins could shed light on new approaches to improve the quality of life for women with endometriosis.
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21
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Ilahy R, Tlili I, Pék Z, Montefusco A, Siddiqui MW, Homa F, Hdider C, R'Him T, Lajos H, Lenucci MS. Pre- and Post-harvest Factors Affecting Glucosinolate Content in Broccoli. Front Nutr 2020; 7:147. [PMID: 33015121 PMCID: PMC7511755 DOI: 10.3389/fnut.2020.00147] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Accepted: 07/23/2020] [Indexed: 12/01/2022] Open
Abstract
Owing to several presumed health-promoting biological activities, increased attention is being given to natural plant chemicals, especially those frequently entering the human diet. Glucosinolates (GLs) are the main bioactive compounds found in broccoli (Brassica oleracea L. var. italica Plenck). Their regular dietary assumption has been correlated with reduced risk of various types of neoplasms (lung, colon, pancreatic, breast, bladder, and prostate cancers), some degenerative diseases, such as Alzheimer's, and decreased incidence of cardiovascular pathologies. GL's synthesis pathway and regulation mechanism have been elucidated mainly in Arabidopsis. However, nearly 56 putative genes have been identified as involved in the B. oleracea GL pathway. It is widely recognized that there are several pre-harvest (genotype, growing environment, cultural practices, ripening stage, etc.) and post-harvest (harvesting, post-harvest treatments, packaging, storage, etc.) factors that affect GL synthesis, profiles, and levels in broccoli. Understanding how these factors act and interact in driving GL accumulation in the edible parts is essential for developing new broccoli cultivars with improved health-promoting bioactivity. In this regard, any systematic and comprehensive review outlining the effects of pre- and post-harvest factors on the accumulation of GLs in broccoli is not yet available. Thus, the goal of this paper is to fill this gap by giving a synoptic overview of the most relevant and recent literature. The existence of substantial cultivar-to-cultivar variation in GL content in response to pre-harvest factors and post-harvest manipulations has been highlighted and discussed. The paper also stresses the need for adapting particular pre- and post-harvest procedures for each particular genotype in order to maintain nutritious, fresh-like quality throughout the broccoli value chain.
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Affiliation(s)
- Riadh Ilahy
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Imen Tlili
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Zoltán Pék
- Laboratory of Horticulture, Faculty of Agricultural and Environmental Sciences, Horticultural Institute, Szent István University, Budapest, Hungary
| | - Anna Montefusco
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento (DiSTeBA), Lecce, Italy
| | - Mohammed Wasim Siddiqui
- Department of Food Science and Postharvest Technology, Bihar Agricultural University, Bhagalpur, India
| | - Fozia Homa
- Department of Statistics, Mathematics, and Computer Application, Bihar Agricultural University, Bhagalpur, India
| | - Chafik Hdider
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Thouraya R'Him
- Laboratory of Horticulture, National Agricultural Research Institute of Tunisia (INRAT), University of Carthage, Tunis, Tunisia
| | - Helyes Lajos
- Laboratory of Horticulture, Faculty of Agricultural and Environmental Sciences, Horticultural Institute, Szent István University, Budapest, Hungary
| | - Marcello Salvatore Lenucci
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali, Università del Salento (DiSTeBA), Lecce, Italy
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22
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Miękus N, Marszałek K, Podlacha M, Iqbal A, Puchalski C, Świergiel AH. Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds. Molecules 2020; 25:molecules25173804. [PMID: 32825600 PMCID: PMC7503525 DOI: 10.3390/molecules25173804] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 08/10/2020] [Accepted: 08/19/2020] [Indexed: 12/26/2022] Open
Abstract
The broad spectrum of the mechanism of action of immune-boosting natural compounds as well as the complex nature of the food matrices make researching the health benefits of various food products a complicated task. Moreover, many routes are involved in the action of most natural compounds that lead to the inhibition of chronic inflammation, which results in a decrease in the ability to remove a pathogen asymptomatically and is connected to various pathological events, such as cancer. A number of cancers have been associated with inflammatory processes. The current review strives to answer the question of whether plant-derived sulfur compounds could be beneficial in cancer prevention and therapy. This review focuses on the two main sources of natural sulfur compounds: alliaceous and cruciferous vegetables. Through the presentation of scientific data which deal with the study of the chosen compounds in cancer (cell lines, animal models, and human studies), the discussion of food processing’s influence on immune-boosting food content is presented. Additionally, it is demonstrated that there is still a need to precisely demonstrate the bioavailability of sulfur-containing compounds from various types of functional food, since the inappropriate preparation of vegetables can significantly reduce the content of beneficial sulfur compounds. Additionally, there is an urgent need to carry out more epidemiological studies to reveal the benefits of several natural compounds in cancer prevention and therapy.
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Affiliation(s)
- Natalia Miękus
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Medical University of Gdańsk, Hallera 107, 80-416 Gdańsk, Poland;
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka, 02-532 Warsaw, Poland
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Science, University of Rzeszow, Zelwerowicza 2D, 35-601 Rzeszow, Poland
- Correspondence: ; Tel.: +48-22606-36-03
| | - Magdalena Podlacha
- Department of Molecular Biology, Faculty of Biology, University of Gdańsk, Wita Stwosza 59, 80-308 Gdańsk, Poland;
| | - Aamir Iqbal
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
| | - Czesław Puchalski
- Department of Bioenergetics and Food Analysis, Faculty of Bogy and Agriculture, University of Rzeszow, Ćwiklińskiej 2D, 35-601 Rzeszow, Poland;
| | - Artur H. Świergiel
- Department of Animal and Human Physiology, Faculty of Biology, University of Gdańsk, Wita Stwosza 59, 80-308 Gdańsk, Poland;
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka, 02-532 Warsaw, Poland
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23
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Sikorska-Zimny K, Beneduce L. The glucosinolates and their bioactive derivatives in Brassica: a review on classification, biosynthesis and content in plant tissues, fate during and after processing, effect on the human organism and interaction with the gut microbiota. Crit Rev Food Sci Nutr 2020; 61:2544-2571. [PMID: 32584172 DOI: 10.1080/10408398.2020.1780193] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The present study is a systematic review of the scientific literature reporting content, composition and biosynthesis of glucosinolates (GLS), and their derivative compounds in Brassica family. An amended classification of brassica species, varieties and their GLS content, organized for the different plant organs and in uniformed concentration measure unit, is here reported for the first time in a harmonized and comparative manner. In the last years, the studies carried out on the effect of processing on vegetables and the potential benefits for human health has increased rapidly and consistently the knowledge on the topic. Therefore, there was the need for an updated revision of the scientific literature of pre- and post-harvest modifications of GLS content, along with the role of gut microbiota in influencing their bioavailability once they are ingested. After analyzing and standardizing over 100 articles and the related data, the highest GLS content in Brassica, was declared in B. nigra (L.) W. D. J. Koch (201.95 ± 53.36 µmol g-1), followed by B. oleracea Alboglabra group (180.9 ± 70.3 µmol g-1). The authors also conclude that food processing can influence significantly the final content of GLS, considering the most popular methods: boiling, blanching, steaming, the latter can be considered as the most favorable to preserve highest level of GLS and their deriviatives. Therefore, a mild-processing strategic approach for GLS or their derivatives in food is recommended, in order to minimize the loss of actual bioactive impact. Finally, the human gut microbiota is influenced by Brassica-rich diet and can contribute in certain conditions to the increasing of GLS bioavailability but further studies are needed to assess the actual role of microbiomes in the bioavailability of healthy glucosinolate derivatives.
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Affiliation(s)
- Kalina Sikorska-Zimny
- Fruit and Vegetables Storage and Processing Department, Storage and Postharvest Physiology of Fruit and Vegetables Laboratory, Research Institute of Horticulture, Skierniewice, Poland.,Stefan Batory State University, Skierniewice, Poland
| | - Luciano Beneduce
- Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
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24
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Mahn A, Quintero J, Castillo N, Comett R. Effect of Ultrasound-Assisted Blanching on Myrosinase Activity and Sulforaphane Content in Broccoli Florets. Catalysts 2020; 10:616. [DOI: 10.3390/catal10060616] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
Sulforaphane (SFN) is a health-promoting compound occurring in broccoli. It is formed by action of myrosinase in a two-step reaction that also yields undesirable compounds such as nitriles and isothionitriles. Different techniques affecting enzyme activity and tissue integrity were proposed to increase SFN content in the edible parts and discards of broccoli. Ultrasound processing is an emerging technology that produces these effects in foods, but has been poorly explored in broccoli so far. The aim of this work was to study the effect of ultrasound-assisted blanching on myrosinase activity and SFN content in broccoli florets. Myrosinase showed first-order inactivation kinetics in blanching at different temperatures with and without ultrasound processing. The inactivation rate was faster using ultrasound, with kinetic constants two orders of magnitude higher than without ultrasound. The activation energy (Ea) in traditional blanching (57.3 kJ mol−1) was higher than in ultrasound-assisted blanching (15.8 kJ mol−1). Accordingly, ultrasound accelerates myrosinase inactivation. The blanching time and temperature significantly affected myrosinase activity and SFN content. At 60 °C and 4 min of ultrasound-assisted blanching, myrosinase activity was minimum and SFN content was the highest. These findings may help to design SFN enrichment processes and will contribute to the valorization of agro-industrial wastes.
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25
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Wei L, Wang J, Yan L, Shui S, Wang L, Zheng W, Liu S, Liu C, Zheng L. Sulforaphane attenuates 5-fluorouracil induced intestinal injury in mice. J Funct Foods 2020; 69:103965. [DOI: 10.1016/j.jff.2020.103965] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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26
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Román J, González D, Inostroza-Ponta M, Mahn A. Molecular Modeling of Epithiospecifier and Nitrile-Specifier Proteins of Broccoli and Their Interaction with Aglycones. Molecules 2020; 25:molecules25040772. [PMID: 32054008 PMCID: PMC7071048 DOI: 10.3390/molecules25040772] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/31/2020] [Accepted: 02/03/2020] [Indexed: 12/24/2022] Open
Abstract
Glucosinolates are secondary plant metabolites of Brassicaceae. They exert their effect after enzymatic hydrolysis to yield aglycones, which become nitriles and epithionitriles through the action of epithiospecifier (ESP) and nitrile-specifier proteins (NSP). The mechanism of action of broccoli ESP and NSP is poorly understood mainly because ESP and NSP structures have not been completely characterized and because aglycones are unstable, thus hindering experimental measurements. The aim of this work was to investigate the interaction of broccoli ESP and NSP with the aglycones derived from broccoli glucosinolates using molecular simulations. The three-dimensional structure of broccoli ESP was built based on its amino-acid sequence, and the NSP structure was constructed based on a consensus amino-acid sequence. The models obtained using Iterative Threading ASSEmbly Refinement (I-TASSER) were refined with the OPLS-AA/L all atom force field of GROMACS 5.0.7 and were validated by Veryfy3D and ERRAT. The structures were selected based on molecular dynamics simulations. Interactions between the proteins and aglycones were simulated with Autodock Vina at different pH. It was concluded that pH determines the stability of the complexes and that the aglycone derived from glucoraphanin has the highest affinity to both ESP and NSP. This agrees with the fact that glucoraphanin is the most abundant glucosinolate in broccoli florets.
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Affiliation(s)
- Juan Román
- Departamento de Ingeniería Química, Universidad de Santiago de Chile, Avenida Libertador Bernardo O’Higgins 3363, Estación Central, Santiago 9170019, Chile; (J.R.); (D.G.)
| | - Dorian González
- Departamento de Ingeniería Química, Universidad de Santiago de Chile, Avenida Libertador Bernardo O’Higgins 3363, Estación Central, Santiago 9170019, Chile; (J.R.); (D.G.)
| | - Mario Inostroza-Ponta
- Departamento de Ingeniería Informática, Universidad de Santiago de Chile, Avenida Libertador Bernardo O’Higgins 3363, Estación Central, Santiago 9170019, Chile;
| | - Andrea Mahn
- Departamento de Ingeniería Química, Universidad de Santiago de Chile, Avenida Libertador Bernardo O’Higgins 3363, Estación Central, Santiago 9170019, Chile; (J.R.); (D.G.)
- Correspondence: ; Tel.: +56-2-2718-1833
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27
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Collazo C, Lafarga T, Aguiló-Aguayo I, Marín-Sáez J, Abadias M, Viñas I. Decontamination of fresh-cut broccoli with a water–assisted UV-C technology and its combination with peroxyacetic acid. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.046] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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28
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Mahn A, Saavedra A, Paz Rubio M. Kinetic study of sulforaphane stability in blanched and un-blanched broccoli ( Brassica oleracea var. italica) florets during storage at low temperatures. J Food Sci Technol 2018; 55:4687-4693. [PMID: 30333666 PMCID: PMC6170350 DOI: 10.1007/s13197-018-3395-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/17/2018] [Accepted: 08/14/2018] [Indexed: 06/08/2023]
Abstract
Sulforaphane is a health-promoting compound found in broccoli. Given its high thermo-lability, its preservation through high-temperature processes seems inconvenient. Accordingly, storage at low temperature is an alternative. There are no studies about the evolution of sulforaphane content during storage at low temperatures. The change of sulforaphane content in blanched and un-blanched broccoli florets during storage at 10, - 1, - 21 and - 45 °C for 83 days was studied. In blanched broccoli, sulforaphane content followed a first-order degradation kinetics (R2 ≥ 0.95). A two-consecutive irreversible reactions model described adequately the evolution of sulforaphane content in un-blanched broccoli (R2 ≥ 0.94). Activation energies from Arrhenius equation resulted in 19.4 kJ/mol for blanched and 30 kJ/mol (formation) and 58 kJ/mol (degradation) for un-blanched broccoli. Storage of un-blanched broccoli at - 45 °C for 40 days maximized sulforaphane content. These results could be useful to propose broccoli storage conditions that preserve or maximize sulforaphane content.
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Affiliation(s)
- Andrea Mahn
- Departamento de Ingeniería Química, Universidad de Santiago de Chile, Avenida Libertador Bernardo O’Higgins 3363, Estación Central, 9170019 Santiago, Chile
| | - Aldo Saavedra
- Departamento de Ingeniería Química, Universidad de Santiago de Chile, Avenida Libertador Bernardo O’Higgins 3363, Estación Central, 9170019 Santiago, Chile
| | - M. Paz Rubio
- Departamento de Ingeniería Química, Universidad de Santiago de Chile, Avenida Libertador Bernardo O’Higgins 3363, Estación Central, 9170019 Santiago, Chile
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29
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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] [What about the content of this article? (0)] [Affiliation(s)] [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.
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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
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30
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Abbaoui B, Lucas CR, Riedl KM, Clinton SK, Mortazavi A. Cruciferous Vegetables, Isothiocyanates, and Bladder Cancer Prevention. Mol Nutr Food Res 2018; 62:e1800079. [PMID: 30079608 DOI: 10.1002/mnfr.201800079] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2018] [Revised: 06/11/2018] [Indexed: 12/16/2022]
Abstract
Bladder cancer is a significant health burden due to its high prevalence, risk of mortality, morbidity, and high cost of medical care. Epidemiologic evidence suggests that diets rich in cruciferous vegetables, particularly broccoli, are associated with lower bladder cancer risk. Phytochemicals in cruciferous vegetables, such as glucosinolates, which are enzymatically hydrolyzed to bioactive isothiocyanates, are possible mediators of an anticancer effect. In vitro studies have shown inhibition of bladder cancer cell lines, cell cycle arrest, and induction of apoptosis by these isothiocyanates, in particular sulforaphane and erucin. Although not yet completely understood, many mechanisms of anticancer activity at the steps of cancer initiation, promotion, and progression have been attributed to these isothiocyanates. They target multiple pathways including the adaptive stress response, phase I/II enzyme modulation, pro-growth, pro-survival, pro-inflammatory signaling, angiogenesis, and even epigenetic modulation. Multiple in vivo studies have shown the bioavailability of isothiocyanates and their antitumoral effects. Although human studies are limited, they support oral bioavailability with reasonable plasma and urine concentrations achieved. Overall, both cell and animal studies support a potential role for isothiocyanates in bladder cancer prevention and treatment. Future studies are necessary to examine clinically relevant outcomes and define guidelines on ameliorating the bladder cancer burden.
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Affiliation(s)
- Besma Abbaoui
- Foods for Health Discovery Theme, The College of Food, Agricultural and Environmental Sciences, The Ohio State University, Columbus, OH, 43210.,Department of Food Science and Technology, The College of Food, Agricultural, and Environmental Sciences, The Ohio State University, Columbus, OH, 43210.,Integrated Biomedical Science Graduate Program, College of Medicine, The Ohio State University, Columbus, OH, 43210
| | - Christopher R Lucas
- Integrated Biomedical Science Graduate Program, College of Medicine, The Ohio State University, Columbus, OH, 43210.,Department of Mechanical and Aerospace Engineering, The College of Engineering, The Ohio State University, Columbus, OH, 43210.,Comprehensive Cancer Center, The Ohio State University, Columbus, OH, 43210
| | - Ken M Riedl
- Department of Food Science and Technology, The College of Food, Agricultural, and Environmental Sciences, The Ohio State University, Columbus, OH, 43210.,Comprehensive Cancer Center, The Ohio State University, Columbus, OH, 43210
| | - Steven K Clinton
- Comprehensive Cancer Center, The Ohio State University, Columbus, OH, 43210.,Division of Medical Oncology, Department of Internal Medicine, College of Medicine, The Ohio State University, Columbus, OH, 43210
| | - Amir Mortazavi
- Comprehensive Cancer Center, The Ohio State University, Columbus, OH, 43210.,Division of Medical Oncology, Department of Internal Medicine, College of Medicine, The Ohio State University, Columbus, OH, 43210
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Lafarga T, Bobo G, Viñas I, Collazo C, Aguiló-Aguayo I. Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms. J Food Sci Technol 2018; 55:1973-1981. [PMID: 29892097 PMCID: PMC5976619 DOI: 10.1007/s13197-018-3153-7] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2018] [Accepted: 04/02/2018] [Indexed: 01/13/2023]
Abstract
Brassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of special interest in the pharmaceutical and food industries due to their antimicrobial, neuroprotective, and anticarcinogenic properties. These compounds are water soluble and heat-sensitive and have been proved to be heavily lost during thermal processing. In addition, previous studies suggested that novel non-thermal technologies such as high pressure processing, pulsed electric fields, or ultraviolet irradiation can affect the glucosinolate content of cruciferous vegetables. The objective of this paper was to review current knowledge about the effects of both thermal and non-thermal processing technologies on the content of glucosinolates and their derived forms in brassica vegetables. This paper also highlights the importance of the incorporation of brassica vegetables into our diet for their health-promoting properties beyond their anticarcinogenic activities.
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Affiliation(s)
- Tomás Lafarga
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Catalonia Spain
| | - Gloria Bobo
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Catalonia Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Catalonia Spain
| | - Cyrelys Collazo
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Catalonia Spain
| | - Ingrid Aguiló-Aguayo
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003 Lleida, Catalonia Spain
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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. J Agric Food Chem 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] [What about the content of this article? (0)] [Affiliation(s)] [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.
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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
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