Behavior of Glucosinolates in Pickling Cruciferous Vegetables

Suzuki, Chise; Ohnishi‐Kameyama, Mayumi; Sasaki, Keisuke; Murata, Takashi; Yoshida, Mitsuru

doi:10.1021/jf061789l

Cited by 44 publications

(36 citation statements)

References 33 publications

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“…In another study, MTBGLS was detected in commercial takuan-zuke with a short maturation period, and not detected in that with a long maturation period. 16) In the present study, MTBGLS in the radish disappeared during 1-mo salting after dehydration (data not shown). The amount of MTBGLS was equivalent to 52.8 μmol/g on the scale of dry weight.…”

Section: Salting Time (Mos)supporting

confidence: 38%

Generation of the antioxidant yellow pigment derived from 4-methylthio-3-butenyl isothiocyanate in salted radish roots (takuan-zuke)

Takahashi¹,

Yamada

Uchiyama

et al. 2015

Bioscience, Biotechnology, and Biochemistry

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2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan (TPMT) is a yellow pigment of salted radish roots (takuan-zuke) derived from 4-methylthio-3-butenyl isothiocyanate (MTBITC), the pungent component of radish roots. Here, we prepared salted radish and analyzed the behavior of the yellow pigment and related substances in the dehydration process and long-term salting process. All salted radish samples turned yellow, and their b* values increased with time and temperature. The salted radish that was sun-dried and pickled at room temperature turned the brightest yellow, and the generation of TPMT was clearly confirmed. These results indicate that tissue shrinkage due to dehydration, salting temperature, and pH play important roles in the yellowing of takuan-zuke.

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Section: Salting Time (Mos)supporting

confidence: 38%

Generation of the antioxidant yellow pigment derived from 4-methylthio-3-butenyl isothiocyanate in salted radish roots (takuan-zuke)

Takahashi¹,

Yamada

Uchiyama

et al. 2015

Bioscience, Biotechnology, and Biochemistry

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“…Blanching is considered as a pre-treatment for industrial processing (Fellows, 2000). It was applied on Brassica vegetables prior to pickling (Suzuki et al, 2006), freezing, and frozen storage (Rodrigues and Rosa, 1999;Rungapamestry et al, 2008) to reduce further degradation of GLSs during the core processing. Blanching of Brassica vegetable aims to inactivate myrosinase and consequently, can inhibit the GLS enzymatic hydrolysis.…”

Section: Blanchingmentioning

confidence: 99%

“…Mechanisms affecting GLS content differ from processing by applying heat; however, to our knowledge these are scarcely studied. Bacteria and sodium chloride might take significant role to change the GLSs during fermentation (Tolonen et al, 2002;Suzuki et al, 2006). Suzuki et al (2006) examined in vitro myrosinase activity against sinigrin at various levels of NaCl and pH.…”

Section: Fermentationmentioning

confidence: 99%

A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content inBrassicaVegetables: A Review

Nugrahedi

Verkerk

Widianarko

et al. 2014

Critical Reviews in Food Science and Nutrition

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Brassica vegetables are consumed mostly after processing, which is expected to give beneficial effects on the vegetable properties, such as improved palatability and bioavailability of nutrients, or shelf life extension. But processing also results to various changes in the content of health promoting phytochemicals like glucosinolates. This paper reviews the effects of processing on the glucosinolates content by using a mechanism approach underlying processing method employed. Cultural differences between Eastern and Western preparation practices and their possible effect on glucosinolate retention are highlighted. Boiling and blanching considerably reduce the glucosinolate content mainly due to mechanisms of cell lysis, diffusion, and leaching, and partly due to thermal and enzymatic degradation. Steaming, microwave processing, and stir frying either retain or slightly reduce the glucosinolates content due to low degrees of leaching; moreover, these methods seem to enhance extractability of glucosinolates from the plant tissue. Fermentation reduces the glucosinolate content considerably, but the underlying mechanisms are not yet studied in detail. Studying the changes of glucosinolates during processing by a mechanistic approach is shown to be valuable to understand the impact of processing and to optimize processing conditions for health benefits of these compounds.

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“…MTBITC. MTBITC is an efficient anti-oxidant and scavenger of oxygen free radicals; its antioxidant activity is greater than that seen with ascorbic acid or vitamin E (Suzuki et al, 2006). Compositional analyses of the TRE (Ben Salah- Abbès et al, 2008b) has revealed that there are significant quantities of several important phenolic agents, such as gallic acid, ferulic acid, isoferulic acid, sinapic acid, methyl ferulate, methylsinapate, and 4-(methylthio)-3-butenyl isothiocyanate (MTBITC), as well as the parent glucosinolate of MTBITC.…”

Section: Immunoglobulin µG/mlmentioning

confidence: 99%

Tunisian radish (Raphanus sativus) extract prevents cadmium-induced immunotoxic and biochemical alterations in rats

Salah-Abbès

Abbès

Haous

et al. 2014

Journal of Immunotoxicology

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Cadmium (Cd), a known carcinogen and potent immunotoxicant in humans and animals, is dispersed throughout the environment as a result of pollution from a variety of sources. Tunisian radish (Raphanus sativus) extract (TRE) is a known anti-oxidant and free radical scavenger that has been shown to help alleviate immune system disorders, including some induced by environmental toxicants. The present study was undertaken to investigate potential protective effects of TRE against Cd-induced immunotoxicities (and general toxicities) in situ. Cadmium chloride (at 2.5 mg CdCl 2 /kg BW) and TRE (5, 10, or 15 mg/kg BW) were given (alone or in combination [actually, in sequence of Cd and then TRE]) to rats daily by oral gavage for 2 weeks. Results indicated that treatment with CdCl 2 alone resulted in significant decreases in plasma levels of total protein, triglycerides, creatine kinase, creatinine, IgG and IgA, T-lymphocyte sub-types (CD4 + , CD3 + , CD56 + , and CD8 + ), and in thymic and hepatic indices (relative weights). In contrast, CdCl 2 treatment caused significant increases in serum LDH, AST, and ALT, in the formation/release of pro-inflammatory cytokines (IL-1 and TNF), and in the relative weights of host spleen and kidneys. Rats treated with TRE alone had no discernable changes compared to the controls with regard to all test parameters. Combined treatment of CdCl 2 and TRE-at any dose-resulted in a significant improvement of all test parameters compared to those seen with Cd alone. These results illustrated (and provided further support for a continuing belief in) the beneficial effects of TRE in reducing the harmful outcomes of commonly encountered toxicants (like Cd) on the immune system and on overall host health status.

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Behavior of Glucosinolates in Pickling Cruciferous Vegetables

Cited by 44 publications

References 33 publications

Generation of the antioxidant yellow pigment derived from 4-methylthio-3-butenyl isothiocyanate in salted radish roots (takuan-zuke)

Generation of the antioxidant yellow pigment derived from 4-methylthio-3-butenyl isothiocyanate in salted radish roots (takuan-zuke)

A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content inBrassicaVegetables: A Review

Tunisian radish (Raphanus sativus) extract prevents cadmium-induced immunotoxic and biochemical alterations in rats

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