Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli

Wu, Yuanfeng; Shen, Yuke; Wu, Xuping; Zhu, Yuezhao; Mupunga, Jothame; Bao, Wenna; Huang, Jun; Mao, Jianwei; Liu, Shiwang; You, Yu

doi:10.1021/acs.jafc.7b05913

Cited by 30 publications

(17 citation statements)

References 46 publications

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“…As mentioned previously, (see Section 3.1 and Section 3.2 ), the low core temperatures (65–70 °C) of stir-fried cabbages resulted in higher myrosinase stability of the samples when compared to steamed and microwaved cabbages. Contrary to the findings of this study, however, some recent studies showed that stir-frying preserved total and most individual GSL contents of various Brassica vegetables, with the authors attributing this to quick myrosinase inactivation and no leaching losses into cooking water [ 33 , 71 , 72 ].…”

Section: Resultscontrasting

confidence: 99%

The Impact of Domestic Cooking Methods on Myrosinase Stability, Glucosinolates and Their Hydrolysis Products in Different Cabbage (Brassica oleracea) Accessions

Oloyede

Wagstaff

Methven

2021

Foods

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Glucosinolate hydrolysis products are responsible for the health-promoting properties of Brassica vegetables. The impact of domestic cooking on the myrosinase stability, glucosinolates and hydrolysis products in 18 cabbage accession was investigated. Cabbages were steamed, microwaved, and stir-fried before analysis. Cooking significantly affected myrosinase stability and glucosinolate concentrations within and between cabbage morphotypes. Myrosinase was most stable after stir-frying, with up to 65% residual activity. Steaming and microwaving resulted in over 90% loss of myrosinase activity in some accessions. Stir-frying resulted in the greatest decrease in glucosinolate concentration, resulting in up to 70% loss. Steamed cabbages retained the highest glucosinolates after cooking (up to 97%). The profile and abundance of glucosinolate hydrolysis products detected varied across all cooking methods studied. Cooking reduced the amounts of nitriles and epithionitriles formed compared to raw samples. Steaming led to a significant increase in the concentration of beneficial isothiocyanates present in the cabbage and a significantly lower level of nitriles compared to other samples. Microwaving led to a reduction in the concentrations of both nitriles and isothiocyanates when compared to other cooking methods and raw cabbage. The results obtained help provide information on the optimal cooking methods for cabbage, suggesting that steaming may be the best approach to maximising beneficial isothiocyanate production.

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Section: Resultscontrasting

confidence: 99%

The Impact of Domestic Cooking Methods on Myrosinase Stability, Glucosinolates and Their Hydrolysis Products in Different Cabbage (Brassica oleracea) Accessions

Oloyede

Wagstaff

Methven

2021

Foods

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“…USA is the main producer in the Americas, and Spain is the top producer in Europe (data available in FAO sums up broccoli and cauliflower production) . Broccoli is also a source of dietary health-protecting molecules. − Most of these molecules are resistant to standard cooking techniques; therefore, broccoli is recommended in most diets. Maintaining the yield of this highly nutritional crop and diminishing the environmental impact on its production are the objectives of most breeders.…”

Section: Introductionmentioning

confidence: 99%

Physiological and Molecular Characterization of the Differential Response of Broccoli (Brassica oleracea var. Italica) Cultivars Reveals Limiting Factors for Broccoli Tolerance to Drought Stress

Chevilly

Dolz‐Edo

López‐Nicolás

et al. 2021

J. Agric. Food Chem.

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Broccoli is a cruciferous crop rich in health-promoting metabolites. Due to several factors, including anthropogenic global warming, aridity is increasing in many cultivation areas. There is a great demand to characterize the drought response of broccoli and use this knowledge to develop new cultivars able to maintain yield under water constraints. The aim of this study is to characterize the drought response at the physiological and molecular level of different broccoli ( Brassica oleracea L . var. Italica Plenck) cultivars, previously characterized as drought-sensitive or drought-tolerant. This approach aims to identify different traits, which can constitute limiting factors for drought stress tolerance in broccoli. For this purpose, we have compared several physiological parameters and the complete profiles of amino acids, primary metabolites, hormones, and ions of drought-tolerant and drought-sensitive cultivars under stress and control conditions. We have found that drought-tolerant cultivars presented higher levels of methionine and abscisic acid and lower amounts of urea, quinic acid, and the gluconic acid lactone. Interestingly, we have also found that a drought treatment increases the levels of most essential amino acids in leaves and in florets. Our results have established physiological and molecular traits useful as distinctive markers to predict drought tolerance in broccoli or which could be reliably used for breeding new cultivars adapted to water scarcity. We have also found that a drought treatment increases the content of essential amino acids in broccoli.

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“…Recent research has suggested that alternative cooking modifications can also lead to increased SF formation from cooked broccoli. Soaking broccoli florets in water at 37 °C for 90 min prior to stir frying was shown to promote hydrolysis before myrosinase was denatured on stir frying, leading to a 2.8‐fold increase in SF …”

Section: Resultsmentioning

confidence: 99%

Supplementation of the Diet by Exogenous Myrosinase via Mustard Seeds to Increase the Bioavailability of Sulforaphane in Healthy Human Subjects after the Consumption of Cooked Broccoli

Okunade

Niranjan

Ghawi

et al. 2018

Molecular Nutrition Food Res

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Scope Broccoli contains glucosinolate glucoraphanin, which, in the presence of myrosinase, can hydrolyze to isothiocyanate sulforaphane, reported to have anticarcinogenic activity. However, the myrosinase enzyme is denatured on cooking. Addition of an active source of myrosinase, such as from powdered mustard seed, to cooked Brassica vegetables can increase the release of health beneficial isothiocyanates; however, this has not previously been proven in vivo. Methods and results The concentration of sulforaphane metabolite (sulforaphane N‐acetyl‐l‐cysteine [SF‐NAC]) in 12 healthy adults after the consumption of 200 g cooked broccoli, with and without 1 g powdered brown mustard, was studied in a randomized crossover design. During the 24‐h period following the consumption of the study sample, all urine was collected. SF‐NAC content was assayed by HPLC. When study subjects ingested cooked broccoli alone, mean urinary SF‐NAC excreted was 9.8 ± 5.1 μmol per g creatinine, and when cooked broccoli was consumed with mustard powder, this increased significantly to 44.7 ± 33.9 μmol SF‐NAC per gram creatinine. Conclusion These results conclude that when powdered brown mustard is added to cooked broccoli, the bioavailability of sulforaphane is over four times greater than that from cooked broccoli ingested alone.

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Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli

Cited by 30 publications

References 46 publications

The Impact of Domestic Cooking Methods on Myrosinase Stability, Glucosinolates and Their Hydrolysis Products in Different Cabbage (Brassica oleracea) Accessions

The Impact of Domestic Cooking Methods on Myrosinase Stability, Glucosinolates and Their Hydrolysis Products in Different Cabbage (Brassica oleracea) Accessions

Physiological and Molecular Characterization of the Differential Response of Broccoli (Brassica oleracea var. Italica) Cultivars Reveals Limiting Factors for Broccoli Tolerance to Drought Stress

Supplementation of the Diet by Exogenous Myrosinase via Mustard Seeds to Increase the Bioavailability of Sulforaphane in Healthy Human Subjects after the Consumption of Cooked Broccoli

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