Factors Influencing Glucoraphanin and Sulforaphane Formation in Brassica Plants: A Review

Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivars

“…However, the total GSL content increased after selenate treatment of cultivar WX90. The total GSL structure and content in plants are easily affected by plant species, genotypes and plant growth conditions (light, herbivory, pathogen infection) (Gu et al, 2012). Moreover, the chemical and physical resemblance between Se and S imply that these elements share common metabolic pathways in plants.…”

“…Glucoraphanin is the dominant and most important GSL in broccoli sprouts, constituting approximately 81% of the total GSL content (Pérez, Barrientos, Román, & Mahn, 2014). Glucoraphanin is the only GSL which can form sulforaphane when hydrolyzed by myrosinase (Gu, Guo, & Gu, 2012). Myrosinase is found in cytoplasm.…”

Optimisation of enzymatic production of sulforaphane in broccoli sprouts and their total antioxidant activity at different growth and storage days

“…Extraction method was based on a previously described procedure with minor modifications (GU et al 2012). Freeze-dried samples (0.2 g) were suspended in pH 3.0 acidic water at various solid-liquid ratios (1:20, 1:30, 1:40, 1:50 and 1:60) with various content of ascorbic acid (0, 2, 3, 4 and 5 mg/g DW).…”

“…When broccoli sprouts freezes and expands, the plant tissue is broken down and glucosinolatemyrosinase system can contact easily, forming an abundance of sulforaphane (Rosa et al 1997). Meanwhile, when plant growth condition changed sharply, it can activate glucosinolate-myrosinase system, thus affecting the content of sulforaphane (GU et al 2012). However, the decline in sulforaphane content also may due to degradation of glucosinolate and dilution of plant expansion (Doughty et al 1991;Falk et al 2007).…”

Optimization of an incubation step to maximize sulforaphane content in pre-processed broccoli

“…The formation of these products is determined by the chemical conditions, i.e. pH, temperature, presence of Fe ?2 , presence and activity of epithiospecifier protein (ESP) (Gu et al 2012) and the concentration of ascorbic acid, which acts as a cofactor of myrosinase (Bones and Rossiter 2006). Hence, selecting the processing conditions of broccoli that favor the formation of sulforaphane seems attractive for developing a broccoli-based functional food, naturally enriched in the anticancer compound sulforaphane.…”