Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli

Matusheski, Nathan V; Juvik, John A.; Jeffery, Elizabeth H.

doi:10.1016/j.phytochem.2004.04.013

Cited by 268 publications

(302 citation statements)

References 45 publications

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Section: Introductionmentioning

confidence: 99%

“…Specific time-temperature combinations in hydrothermal treatments of broccoli increase the sulforaphane content (Matusheski et al 2004;Wang et al 2012), most likely due to denaturation of ESP at temperatures above 40°C. Matusheski et al (2004) reported that heating broccoli at 60°C during 5 or 10 min produced an increase in sulforaphane content. Guo et al (2013) maximized the formation of isothiocyanates in broccoli sprouts by incubation at 40°C during 4 h in 4 mL citrate-phosphate buffer pH 4.0 containing 0.02 mmol EDTA and 0.16 mg ascorbic acid.…”

Section: Introductionmentioning

confidence: 99%

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

Mahn

Pérez

2016

J Food Sci Technol

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Sulforaphane is a powerful anticancer compound, found naturally in food, which comes from the hydrolysis of glucoraphanin, the main glucosinolate of broccoli. The aim of this work was to maximize sulforaphane content in broccoli by designing an incubation step after subjecting broccoli pieces to an optimized blanching step. Incubation was optimized through a BoxBehnken design using ascorbic acid concentration, incubation temperature and incubation time as factors. The optimal incubation conditions were 38°C for 3 h and 0.22 mg ascorbic acid per g fresh broccoli. The maximum sulforaphane concentration predicted by the model was 8.0 lmol g -1 , which was confirmed experimentally yielding a value of 8.1 ± 0.3 lmol g -1 . This represents a 585% increase with respect to fresh broccoli and a 119% increase in relation to blanched broccoli, equivalent to a conversion of 94% of glucoraphanin. The process proposed here allows maximizing sulforaphane content, thus avoiding artificial chemical synthesis. The compound could probably be isolated from broccoli, and may find application as nutraceutical or functional ingredient.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Mahn

Pérez

2016

J Food Sci Technol

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“…Epithiospecifier protein binds to and converts the intermediates of glucosinolate hydrolysis (thiohydroximate-O-sulfonates) to nitriles or cyanoepithioalkanes at the expense of isothiocyanates (12). Epithiospecifier protein is highly temperature sensitive, and Matusheski et al (13) showed that heating broccoli sprouts to 60jC to 70jC for only 5 to 10 minutes destroyed virtually all epithiospecifier protein and increased sulforaphane yield by 3-to 7-fold, although further increase in temperature caused a decline in sulforaphane formation, presumably due to myrosinase inactivation. Thus, the method of preparation of broccoli sprouts for human consumption is an important issue, but the common practice of eating raw broccoli sprouts may lead to significant loss of sulforaphane and perhaps other isothiocyanates.…”

Section: Introductionmentioning

confidence: 99%

Potent activation of mitochondria-mediated apoptosis and arrest in S and M phases of cancer cells by a broccoli sprout extract

Tang

Zhang

Jobson

et al. 2006

Molecular Cancer Therapeutics

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We have previously shown that broccoli sprouts are a rich source of chemopreventive isothiocyanates, which potently induce carcinogen-detoxifying enzymes and inhibit the development of mammary and skin tumors in rodents. However, the principal isothiocyanate present in broccoli sprout extracts, sulforaphane, not only induces carcinogen-detoxifying enzymes but also activates apoptosis and blocks cell cycle progression. In this article, we show that an aqueous extract of broccoli sprouts potently inhibits the growth of human bladder carcinoma cells in culture and that this inhibition is almost exclusively due to the isothiocyanates. Isothiocyanates are present in broccoli sprouts as their glucosinolate precursors and blocking their conversion to isothiocyanates abolishes the antiproliferative activity of the extract. Moreover, the potency of isothiocyanates in the extract in inhibiting cancer cell growth was almost identical to that of synthetic sulforaphane, as judged by their IC 50 values (6.6 versus 6.8 Mmol/L), suggesting that other isothiocyanates in the extract may be biologically similar to sulforaphane and that nonisothiocyanate substances in the extract may not interfere with the antiproliferative activity of the isothiocyanates. Further study showed that the isothiocyanate extract of broccoli sprouts activated the mitochondriamediated apoptosis pathway and halted cells in S and M phases. Cell cycle arrest was associated with downregulation of Cdc25C and disruption of mitotic spindles. These data show that broccoli sprout isothiocyanate extract is a highly promising substance for cancer prevention/treatment and that its antiproliferative activity is exclusively derived from isothiocyanates. [Mol Cancer Ther 2006;5(4):935-44]

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“…Previous studies had shown that when raw tissue is hydrolyzed high glucosinolate inbred lines produced mainly isothiocyanates whereas Marathon produced mainly nitriles (Mithen et al 2003), and this difference was reflected in their abilities to induce quinone reductase in a mouse hepatoma cell line. The production of nitriles as opposed to ITCs is likely to be due to the greater activity of a protein similar to the epithiopsecifier protein (ESP) that has been characterized in B. napus and Arabidopsis thaliana (Foo et al 2000;Lambrix et al 2001;Matusheski et al 2004). Thus the difference in SF production in broccoli genotypes will be due to differences in 4-MSB GSL content, determined by both genetic and environmental factors, combined with differences in the efficiency of conversion to SF, determined by ESP activity.…”

Section: Introductionmentioning

confidence: 99%

“…Thus the difference in SF production in broccoli genotypes will be due to differences in 4-MSB GSL content, determined by both genetic and environmental factors, combined with differences in the efficiency of conversion to SF, determined by ESP activity. However, as the ESP-like protein in broccoli has been shown to be readily denatured by heating (Matusheski et al 2004), and as broccoli is usually cooked before eating, the activity of the ESP-like protein is probably of marginal significance to the health properties of broccoli, except when broccoli is consumed raw. However in order to assess potential SF production from different cultivars with different glucosinolate contents it is necessary to consider the potential contribution of ESP to SF production, particularly if there is a significant difference in the ratio of SF and SF-nitrile produced by different cultivars…”

Section: Introductionmentioning

confidence: 99%

High glucosinolate broccoli: a delivery system for sulforaphane

et al. 2006

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The development of hybrid broccoli genotypes with enhanced levels of 4-methylsulphinylbutyl glucosinolate, the precursor of anticarcinogenic isothiocyanate sulforaphane (SF), by introgressing genomic segments from the wild ancestor Brassica villosa is described. We demonstrate that to obtain enhanced levels of either 3-methylsulphinylpropyl or 4-methylsulphinylbutyl glucosinolate it is necessary to have B. villosa alleles in either a homozygous or heterozygous state at a single quantitative trait locus (QTL) on O2. The ratio of these two glucosinolates, and thus whether iberin or SF is generated upon hydrolysis, is determined by the presence or absence of B. villosa alleles at this QTL, but also at an additional QTL2 on O5. We further demonstrate that following mild cooking high glucosinolate broccoli lines generate about three fold higher levels of SF than conventional varieties. Commercial freezing processes and storage of high glucosinolate broccoli maintains the high level of glucosinolates compared to standard cultivars, although the blanching process denatures the endogenous myrosinase activity.

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Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli

Cited by 268 publications

References 45 publications

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

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

Potent activation of mitochondria-mediated apoptosis and arrest in S and M phases of cancer cells by a broccoli sprout extract

High glucosinolate broccoli: a delivery system for sulforaphane

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