High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates

Westphal, Anna; Riedl, Ken M.; Cooperstone, Jessica L.; Kamat, Shreya; Balasubramaniam, V. M.; Schwartz, Steven J.; Böhm, Volker

doi:10.1021/acs.jafc.7b01380

Cited by 60 publications

(39 citation statements)

References 59 publications

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“…It has also been shown that isothiocyanates in broccoli juice are relatively thermolabile and pressure stable . In addition, high pressure processing (HPP) caused no negative effects on the glucosinolate–myrosinase system in broccoli sprouts …”

Section: Chemistry Bioavailability and Metabolism Of Cruciferous Vementioning

confidence: 99%

Cruciferous Vegetables, Isothiocyanates, and Bladder Cancer Prevention

Abbaoui

Lucas

Riedl

et al. 2018

Molecular Nutrition Food Res

132

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Bladder cancer is a significant health burden due to its high prevalence, risk of mortality, morbidity, and high cost of medical care. Epidemiologic evidence suggests that diets rich in cruciferous vegetables, particularly broccoli, are associated with lower bladder cancer risk. Phytochemicals in cruciferous vegetables, such as glucosinolates, which are enzymatically hydrolyzed to bioactive isothiocyanates, are possible mediators of an anticancer effect. In vitro studies have shown inhibition of bladder cancer cell lines, cell cycle arrest, and induction of apoptosis by these isothiocyanates, in particular sulforaphane and erucin. Although not yet completely understood, many mechanisms of anticancer activity at the steps of cancer initiation, promotion, and progression have been attributed to these isothiocyanates. They target multiple pathways including the adaptive stress response, phase I/II enzyme modulation, pro-growth, pro-survival, pro-inflammatory signaling, angiogenesis, and even epigenetic modulation. Multiple in vivo studies have shown the bioavailability of isothiocyanates and their antitumoral effects. Although human studies are limited, they support oral bioavailability with reasonable plasma and urine concentrations achieved. Overall, both cell and animal studies support a potential role for isothiocyanates in bladder cancer prevention and treatment. Future studies are necessary to examine clinically relevant outcomes and define guidelines on ameliorating the bladder cancer burden.

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Section: Chemistry Bioavailability and Metabolism Of Cruciferous Vementioning

confidence: 99%

Cruciferous Vegetables, Isothiocyanates, and Bladder Cancer Prevention

Abbaoui

Lucas

Riedl

et al. 2018

Molecular Nutrition Food Res

132

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“…The advantage is that it affords the opportunity to selectively inactivate certain enzymes while retaining other enzymes such as MYR, and ruptures cell membranes to allow the GLs to come into contact with MYR . High‐pressure treated broccoli (600 MPa for 3 min at 30 °C) contained a 6‐fold higher ITC concentration compared to the untreated samples . Another new technology is pulse electric field processing.…”

Section: Extrinsic Factorsmentioning

confidence: 99%

“…* * [42,57,65] High pressure n.a. ↓↑ ↓↑ [41,[66][67][68][69][70]107,108] Pulsed electric field n.i. n.i.…”

Section: Domestic or Industrial Treatment Leaching Myr Gls Referencesmentioning

confidence: 99%

“…[66][67][68][69] High-pressure treated broccoli (600 MPa for 3 min at 30°C) contained a 6-fold higher ITC concentration compared to the untreated samples. [70] Another new technology is pulse electric field processing. This technology applies electric pulses to breakdown cell membranes and is also meant as a milder alternative to pasteurization.…”

Section: Domestic or Industrial Treatment Leaching Myr Gls Referencesmentioning

confidence: 99%

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Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Oliviero

Verkerk

Dekker

2018

Molecular Nutrition Food Res

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The formation of health‐beneficial isothiocyanates (ITCs) from glucosinolates depends on a wide variety of plant‐intrinsic factors (e.g., concentration of glucosinolates, activity of myrosinase, and specifier proteins) and on a multitude of extrinsic postharvest factors such as the conditions used during industrial processing, domestic preparation, mastication, and digestion. All of these factors contribute to a large variability in the formation of ITCs (and other breakdown products), as well as their intake and absorption upon consumption of Brassica vegetables. This uncertainty in ITC intake and absorption is a barrier for the determination of an optimal Brassica vegetable consumption pattern. In this review, the intrinsic and extrinsic factors that affect the formation, intake, and absorption of ITCs are described according to the most recent findings. The focus of this review includes the hydrolysis reaction mechanisms, the elucidation of the primary factors that play a role in the hydrolysis reaction, the influence of processing and cooking conditions, the effect of chewing, and the roles of the gastric and upper intestinal phases, including the effect of the meal composition (e.g., the effect of other meal compounds present during digestion) on the potential formation of ITCs.

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“…High-Pressure Processing has been used in many fields of food industry, such as fruit products [2], seafood (Teixeira et al, 2013), vegetables [3], but it was often treated without exogenous enzyme, so the shape of fish needs a long time (1 or 2 months) to degrade into small fragments [4].…”

Section: Introductionmentioning

confidence: 99%

Enzymatic Hydrolysis of Hairtail Surimi in an Ultra-High Pressure Bioreactor

Yang¹,

Liu²,

Wang³

et al. 2019

ABC

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Amino acids have been extracted from Hairtail surimi using enzymes in an ultra-high pressure bioreactor. The extraction efficiency of different enzymes including papain, trypsin, and proteases (acid, neutral, alkaline) also has been evaluated, and it has been discovered that neutral protease behaved the best. The amino acids were analyzed using automatic amino acid analyzer, and the enzymatic digestion conditions were optimized. For neutral protease, the optimal condition was 50˚C, 250 MPa, pH 7.0. Material to liquid ratio of enzyme is 6%. More than 29 amino acids were detected after 24 hours of hydrolysis; the enzymatic hydrolysis rate can reach 83.29%. The results show that enzymatic digestion under ultra-high-pressure provides a very promising approach to extract amino acids from Hairtail surimi.

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High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates

Cited by 60 publications

References 59 publications

Cruciferous Vegetables, Isothiocyanates, and Bladder Cancer Prevention

Cruciferous Vegetables, Isothiocyanates, and Bladder Cancer Prevention

Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Enzymatic Hydrolysis of Hairtail Surimi in an Ultra-High Pressure Bioreactor

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