Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles

Ciska, Ewa; Drabińska, Natalia; Honke, Joanna; Narwojsz, Agnieszka

doi:10.1016/j.jff.2015.09.008

Cited by 36 publications

(26 citation statements)

References 33 publications

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“…The higher values were obtained by Ciska et al [28] and Carlson et al [29], whereas lower-by Song and Thornalley [12]. It was also shown that sinigrin, glucoiberin, and glucobrassicin dominated in this vegetable.…”

Section: Gls Content In Raw Vegetablesmentioning

confidence: 56%

“…The subjection of Brussels sprouts to this process led to 1.53-fold increase in GLS. According to the study of Ciska et al [28], the initial value (being the sum of GLS in cooked Brussel sprouts and in the water left after the process) was 1.37-fold higher, compared with fresh vegetable. Miglio et al [38] In light of the obtained results, as well as literature data, when discussing the effect of other technological processes, the level of GLS obtained for steamed vegetables was taken as the initial value of their content.…”

Section: Gls Content In Raw Vegetablesmentioning

confidence: 99%

“…There are evidences that the content of GLS in fresh vegetables can be underestimated due to the methodological limitations [8,28]. For this reason, it is difficult to evaluate the real initial value of GLS when regarding the effect of different technological processes on their amount.…”

Section: Gls Content In Raw Vegetablesmentioning

confidence: 99%

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Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

Florkiewicz

Ciska

Filipiak‐Florkiewicz

et al. 2017

Eur Food Res Technol

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Section: Gls Content In Raw Vegetablesmentioning

confidence: 56%

Section: Gls Content In Raw Vegetablesmentioning

confidence: 99%

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Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

Florkiewicz

Ciska

Filipiak‐Florkiewicz

et al. 2017

Eur Food Res Technol

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“…Formation of allyl nitrile has been measured quantitatively in Brussels sprouts. Tanii 55 ) . An intake of 0.12 μmol/kg body weight is estimated 5) , based on daily dietary consumption data in Japan 56) .…”

Section: Allyl Nitrile Generation From Glucosinolate Sinigrinmentioning

confidence: 99%

Allyl nitrile: Toxicity and health effects

Tanii

2017

Journal of Occupational Health

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Objectives: Allyl nitrile ( 3-butenenitrile ) occurs naturally in the environment, in particular, in cruciferous vegetables, indicating a possible daily intake of the compound. There is no report on actual health effects of allyl nitrile in humans, although it is possible that individuals in the environment are at a risk of exposure to allyl nitrile. However, little is known about its quantitative assessment for the environment and bioactivity in the body. This study provides a review of previous accumulated studies on allyl nitrile. Methods: Published literature on allyl nitrile was examined for findings on toxicity, metabolism, risk of various cancers, generation, intake estimates, and low-dose effects in the body. Results : High doses of allyl nitrile produce toxicity characterized by behavioral abnormalities, which are considered to be produced by an active metabolite, 3,4-epoxybutyronitrile. Cruciferous vegetables have been shown to have a potential role in reducing various cancers. Hydrolysis of the glucosinolate sinigrin, rich in cruciferous vegetables, results in the generation of allyl nitrile. An intake of allyl nitrile is estimated at 0.12 μmol/kg body weight in Japan. Repeated exposure to low doses of allyl nitrile upregulates antioxidant/phase II enzymes in various tissues ; this may contribute to a reduction in neurotoxicity and skin inflammation. These high and low doses are far more than the intake estimate. Conclusion: Allyl nitrile in the environment is a compound with diverse bioactivities in the body, characterized by inducing behavioral abnormalities at high doses and some antioxidant/phase II enzymes at low doses.

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“…Indole-3-carbinol (I3C, 1 ) is a cancer-preventive agent 18 released via the degradation of indole glucosinolate in cruciferous vegetables 19. , 20. .…”

Section: Introductionmentioning

confidence: 99%

Cytotoxic and antibacterial polyketide-indole hybrids synthesized from indole-3-carbinol by Daldinia eschscholzii

Lin

Jiang

Mei

et al. 2019

Acta Pharmaceutica Sinica B

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Two skeletally undescribed polyketide-indole hybrids (PIHs), named indolchromins A and B, were generated from indole-3-carbinol (I3C) in the fungal culture ( Daldinia eschscholzii ). The indolchromin structures were elucidated mainly by their 1D and 2D NMR spectra with the former confirmed by the single-crystal X-ray crystallographic analysis. Each indolchromin alkaloid was chirally separated into four isomers, whose absolute configurations were assigned by comparing the recorded circular dichroism (CD) spectra with the electronic CD (ECD) curves computed for all optional stereoisomers. Furthermore, the indolchromin construction pathways in fungal culture were clarified through enzyme inhibition, precursor feeding experiment, and energy calculation. The cascade reactions, including decarboxylative Claisen condensation catalyzed by 8-amino-7-oxononanoate synthase (AONS), C( sp 3 )-H activation, double bond migration, and Michael addition, all undergone compatibly during the fungal cultivation. In an MIC range of 1.3–8.6 μmol/L, (2 S ,4 R )- and (2 R ,4 S )-indolchromin A and (2 R ,4 S )-indolchromin B are inhibitory against Clostridium perfringens , Clostridium difficile , Veillonella sp., Bacteroides fragilis , and Streptococcus pyogenes . (2 R ,4 S )-Indolchromin A and (2 S ,4 S )-indolchromin B were cytotoxic against the human breast cancer cell line MDA-MB-231 with IC 50 values of 27.9 and 131.2 nmol/L, respectively, with the former additionally active against another human breast cancer cell line MCF-7 (IC 50 94.4 nmol/L).

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Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles

Cited by 36 publications

References 33 publications

Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

Comparison of Sous-vide methods and traditional hydrothermal treatment on GLS content in Brassica vegetables

Allyl nitrile: Toxicity and health effects

Cytotoxic and antibacterial polyketide-indole hybrids synthesized from indole-3-carbinol by Daldinia eschscholzii

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