Brassica vegetables as sources of epithionitriles: Novel secondary products formed during cooking

Hanschen, Franziska S.; Kaufmann, Martín; Kupke, Franziska; Hackl, Thomas; Kroh, Lothar W.; Rohn, Sascha; Schreiner, Monika

doi:10.1016/j.foodchem.2017.10.124

Cited by 20 publications

(16 citation statements)

References 36 publications

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“…With the substantial increase in neoglucobrassicin and glucobrassicin after MeJA treatment ( Table S3 ), the levels of hydrolysis products derived from neoglucobrassicin (NMI3C, N -methoxyindole-3-carboxyaldehyde (NMI3CA), N -methoxyindole-3-acetonitrile (NMI3ACN)), and indole-3-carbinol (I3C) from glucobrassicin were significantly higher ( p ≤ 0.05) in raw MeJA-treated broccoli than in untreated broccoli. NMI3C and I3C were reported to have anti-inflammatory and chemopreventive effects [ 23 , 52 ]; moreover, NMI3C may be a stronger inhibitor than I3C of tumor development [ 53 ]. Therefore, the increase in the levels of these compounds after MeJA treatment might improve the nutritional value of raw broccoli.…”

Section: Resultsmentioning

confidence: 99%

Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving

Chiu

Matak

2020

Foods

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Exogenous methyl jasmonate (MeJA) treatment was known to increase the levels of neoglucobrassicin and their bioactive hydrolysis products in broccoli (Brassica oleracea var. italica), but the fate of MeJA-induced glucosinolates (GSLs) after various cooking methods was unknown. This study measured the changes in GSLs and their hydrolysis compounds in broccoli treated with MeJA and the interaction between MeJA and cooking treatments. All cooked MeJA-treated broccoli contained significantly more GSLs than untreated broccoli (p < 0.05). After 5 min of cooking (boil, steam, microwave), MeJA-treated broccoli still contained 1.6- to 2.3-fold higher GSL content than untreated broccoli. Neoglucobrassicin hydrolysis products were also significantly greater in steamed and microwaved MeJA-treated broccoli. The results show that exogenous MeJA treatment increases neoglucobrassicin and its hydrolysis compounds in broccoli even after cooking. Once the positive and negative effects of these compounds are better understood, the results of this experiment can be a valuable tool to help food scientists, nutrition scientists, and dieticians determine how to incorporate raw or cooked broccoli and Brassica vegetables in the diet.

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Section: Resultsmentioning

confidence: 99%

Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving

Chiu

Matak

2020

Foods

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“…In pre-experiments performed for the current study, the recovery of GLS hydrolysis products did not benefit from longer incubation times. Probably due to chemical instabilities of the products [ 35 , 36 ], it is likely that the myrosinase activity decreases with incubation time and that the initial myrosinase activity might be a major factor for the recovery of products. This hypothesis is further supported by the observation that sulfate, which is released during GLS hydrolysis, is a competitive inhibitor of myrosinase activity [ 37 ].…”

Section: Discussionmentioning

confidence: 99%

Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata)

Wermter

Rohn

Hanschen

2020

Foods

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Brassica vegetables contain glucosinolates, which are well-known for their potential to form health-promoting isothiocyanates. Among those crucifers, white and red cabbage are commonly consumed vegetables, exhibiting different glucosinolate and hydrolysis profiles thereof. Regarding the health beneficial effects from these vegetables, more information, especially concerning the seasonal variation of glucosinolate profiles and the formation of their bioactive hydrolysis products in commercial cabbages, is needed. In this study, glucosinolates and glucosinolate hydrolysis product profiles in red and white cabbages from three different food retailers were monitored over six different sampling dates across the selling season in autumn. For the first time, it was shown that, while glucosinolate profiles were similar in each cabbage variety, glucosinolate hydrolysis product profiles and hydrolysis behavior varied considerably over the season. The highest total isothiocyanate concentrations were observed in conventional red (1.66 μmol/g FW) and organic white (0.93 μmol/g FW) cabbages purchased at the first sampling date in September. Here, red cabbage was with up to 1.06 μmol/g FW of 4-(methylsulfinyl)butyl isothiocyanate (sulforaphane), an excellent source for this health-promoting isothiocyanate. Cabbages purchased 11 weeks later in autumn released lower levels of isothiocyanates, but mainly nitriles and epithionitriles. The results indicate that commercial cabbages purchased in early autumn could be healthier options than those purchased later in the year.

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“…Sulforaphane is derived from glucoraphine and sinigrin, glucotropaeolin, and gluconasturtiin are the precursors of allyl, benzyl, and phenethyl isothiocyanates respectively. Epithionitriles are important, but yet underestimated glucosinolate hydrolysis products generated instead of isothiocyanates (Hanschen et al 2018). Epithionitriles including 1-cyano-2,3-epithiopropane have been suggested to possess cancer cell-killing properties involving both intrinsic and extrinsic apoptosic signaling pathways (Conde-Rioll et al 2017).…”

Section: Cruciferous Vegetables: Economic and Health Importancementioning

confidence: 99%

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

et al. 2018

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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 vegetables. This paper also highlights the importance of the incorporation of vegetables into our diet for their health-promoting properties beyond their anticarcinogenic activities.

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Brassica vegetables as sources of epithionitriles: Novel secondary products formed during cooking

Cited by 20 publications

References 36 publications

Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving

Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving

Seasonal Variation of Glucosinolate Hydrolysis Products in Commercial White and Red Cabbages (Brassica oleracea var. capitata)

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

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