Identification and quantification of glucosinolates in Korean leaf mustard germplasm (Brassica juncea var. integrifolia) by liquid chromatography–electrospray ionization/tandem mass spectrometry

Kim, Heon Woong; Ko, Ho Cheol; Baek, Hyung-Jin; Cho, Soo Muk; Lee, Young Min; Kim, Jung Bong

doi:10.1007/s00217-016-2648-6

Cited by 29 publications

(30 citation statements)

References 32 publications

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“…The Korean leaf mustard ( B. juncea var. integrifolia ) has eight glucosinolates, and four of them were consistent with our results [4]. Furthermore, nine glucosinolates were identified by Li et al .…”

Section: Discussionsupporting

confidence: 92%

“…More than 200 glucosinolates have been identified so far, and most are found in Brassica [3]. Glucosinolates contain a sulfated isothiocyanate group, thioglucose and an R-group derived from amino acids [4]. Glucosinolates can be divided into three classes based on the R-group as aliphatic, with a methionine, isoleucine, leucine or valine precursor; indole, with a tryptophan precursor; and aromatic, with a phenylalanine or tyrosine precursor [5].…”

Section: Introductionmentioning

confidence: 99%

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Variations in the glucosinolates of the individual edible parts of three stem mustards ( Brassica juncea )

et al. 2019

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The composition and content of glucosinolates were investigated in the edible parts (petioles, peel and flesh) of tuber mustard, bamboo shoots mustard and baby mustard by high-performance liquid chromatography to reveal the association between the different cooking methods and their glucosinolate profiles. Eight glucosinolates were identified from tuber mustard and baby mustard, including three aliphatic glucosinolates, four indole glucosinolates and one aromatic glucosinolate. Only six of the eight glucosinolates were detected in bamboo shoots mustard. The results show that the distribution and content of glucosinolates varied widely among the different tissues and species. The highest contents of glucosinolates in tuber mustard, bamboo shoots mustard and baby mustard were found in flesh, petioles and peel, respectively. The content of total glucosinolates ranged from 5.21 µmol g –1 dry weight in bamboo shoots mustard flesh to 25.64 µmol g −1 dry weight in baby mustard peel. Aliphatic glucosinolates were predominant in the three stem mustards, followed by indole and aromatic glucosinolates. Sinigrin was the predominant glucosinolate in the three stem mustards. Sinigrin content in tuber mustard was slightly higher than that in baby mustard and much higher than that in bamboo shoots mustard, suggesting that the pungent-tasting stem mustards contained more sinigrin. In addition, a principal components analysis showed that bamboo shoots mustard was distinguishable from the other two stem mustards. A variance analysis indicated that the glucosinolates were primarily influenced by a species × tissue interaction. The correlations among glucosinolates were also analysed.

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Variations in the glucosinolates of the individual edible parts of three stem mustards ( Brassica juncea )

et al. 2019

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“…For example, Carlson et al (1987) identified four GSL compounds including sinigrin, gluconapin, glucobrassicin, and gluconasturtiin, while several GSL compounds such as glucoiberin, sinigrin, gluconapin, glucoiberverin, glucobrassicanapin, glucobrassicin, and gluconasturtiin were identified (Cole 1997) from the leaves of B. juncea. Additionally, Kim et al (2016) discovered a total of 11 individual GSL compounds, including two new compounds, in the leaves of B. juncea var. integrifolia.…”

Section: Gsl Content Of Hairy Roots Of B Junceamentioning

confidence: 99%

“…(Il Park et al 2011), Brassica napus (Velasco et al 2008), cabbage (B. oleracea) (Choi et al 2014), Chinese cabbage (B. rapa ssp) (Kim et al 2013a), and B. juncea (Yang et al 2014). Mustard (B. juncea) has been shown to be a rich source of pharmaceutical compounds, including ascorbic acid, GSLs, phenolics, β-carotene, and flavonoids (Ismail and Cheah 2003;Guo et al 2005;Antonious et al 2009;Lin and Harnly 2010;Lin et al 2011;Kim et al 2016). GSLs are synthesized from amino acids such as methionine, alanine, valine, phenylalanine, isoleucine, tyrosine, and tryptophan, and can be divided into aliphatic, indolic, and aromatic GSLs that are predominantly derived from methionine, tryptophan, and phenylalanine, respectively (Fig.…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of glucosinolates and metabolite profiling of green and red mustard (brassica juncea) hairy roots

et al. 2018

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Here, accumulation of glucosinolates and expression of glucosinolates biosynthesis genes in green and red mustard hairy roots were identified and quantified by HPLC and RT-PCR analyses. The total glucosinolates content of green mustard hairy root (10.09 µg/g dry weight) was 3.88 times higher than that of red mustard hairy root. Indolic glucosinolates (glucobrassicin, 4-methoxyglucobrassicin, and neoglucobrassicin) in green mustard were found at 30.92, 6.95, and 5.29 times higher than in red mustard hairy root, respectively. Conversely, levels of glucotropaeolin (aromatic glucosinolate) was significantly higher in red mustard than in green mustard. Accumulation of glucoraphasatin, an aliphatic glucosinolate, was only observed only in red mustard hairy roots. Quantitative real-time PCR analysis showed that the expression level of genes related to aliphatic and aromatic glucosinolate biosynthesis were higher in red mustard, exception. The expression of , which encodes a key enzyme involved in the indolic glucosinolate biosynthetic pathway, was higher in green mustard than in red mustard. Additionally, to further distinguish between green mustard and red mustard hairy roots, hydrophilic and lipophilic compounds were identified by gas chromatography-mass spectrometry and subjected to principal component analysis. The results indicated that core primary metabolites and glucosinolate levels were higher in the hairy roots of green mustard than in those of red mustard.

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“…Glucosinolates are another type of phytochemical present in Brassica crops and sinigrin, glucobarbarin, and gluconasturtiin have been detected as the major glucosinolates in mustard [ 11 ]. Glucosinolates produce various hydrolysis products by an endogenous enzyme myrosinase as a defense mechanism in response to plant tissue damage [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Health-Promoting Phytochemicals from 11 Mustard Cultivars at Baby Leaf and Mature Stages

Frazie

Kim

2017

Molecules

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Mustard is a Brassica vegetable that provides a number of phytonutrients. However, the phytonutrient profile of mustard has been relatively limited. We analyzed the glucosinolates and their hydrolysis products, carotenoids, total anthocyanin and phenolic contents, and antioxidant capacity of the leaves of 11 mustard cultivars grown in a greenhouse at the baby leaf and mature stages. An aliphatic glucosinolate sinigrin and its hydrolysis products allyl isothiocyanate and 1-cyano-2,3-epithiopropane were the major phytonutrients in the mustard leaves. Carotenoids β-carotene, lutein, violaxanthin, and neoxanthin were detected. We found phytonutrient concentration and their change with plant growth were cultivar-dependent. The %RDA value for vitamin A calculated using β-carotene content and retinol activity equivalents suggests that mustard cultivars used in this study can be a good source of vitamin A. Phenolic contents and antioxidant capacity also varied among cultivars and between physiological stages. Our results suggest that mustard leaves are rich in various phytochemicals and their composition depends on cultivar and the physiological stage. This is the first report on phytochemical composition in various mustard cultivars at different physiological stages.

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Identification and quantification of glucosinolates in Korean leaf mustard germplasm (Brassica juncea var. integrifolia) by liquid chromatography–electrospray ionization/tandem mass spectrometry

Cited by 29 publications

References 32 publications

Variations in the glucosinolates of the individual edible parts of three stem mustards ( Brassica juncea )

Variations in the glucosinolates of the individual edible parts of three stem mustards ( Brassica juncea )

Comparative analysis of glucosinolates and metabolite profiling of green and red mustard (brassica juncea) hairy roots

Health-Promoting Phytochemicals from 11 Mustard Cultivars at Baby Leaf and Mature Stages

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