Improvement of glucosinolates by metabolic engineering in Brassica crops

Abstract

Glucosinolates (GSLs) are a class of sulfur-and nitrogen-containing, and amino acid-derived important secondary metabolites, which mainly present in plants of Brassicaceae family, including Brassica crops, such as broccoli, cabbage, and oilseed rape. The bioactive GSL metabolites confer benefits to plant defense, human health, and the unique flavor of some Brassica crops. However, certain GSL profiles have adverse effects and are known as anti-nutritional factors. This has attracted mounting attempts to increase beneficial GSLs and reduce detrimental ones in the most commonly consumed Brassica crops. We provide a comprehensive overview of metabolic engineering applied in Brassica crops to achieve this purpose, including modulation of GSL biosynthesis, ablation of GSL hydrolysis, inhibition of GSL transport processes, and redirection of metabolic flux to GSL. Moreover, advances in omics approaches, i.e., genomics, transcriptome, and metabolome, applied in the elucidation of GSL metabolism in Brassica crops, as well as promising and potential genome-editing technologies are also discussed.

WRKY33‐mediated indolic glucosinolate metabolic pathway confers resistance against Alternaria brassicicola in Arabidopsis and Brassica crops

“…It is difficult to keep both the flavor and resistance of crops during domestication, which may be due to the loss of some plant secondary metabolites in the process of artificial selection in pursuit of taste. Glucosinolates function in both flavor and resistance of Brassica crops (Bednarek et al, 2011; Miao et al, 2021), while camalexin and 4OH‐ICN mainly function in plant resistance of Brassica crops to diverse biotic stresses (Glawischnig, 2007; Rajniak et al, 2015). This might be the reason why glucosinolates were preserved during domestication.…”

Variation in the main health-promoting compounds and antioxidant activity of different organs of Wasabi (Eutrema japonicum) from two producing areas

“…The most abundant glucosinolates in wasabi along with sinigrin are endemic secondary metabolites of Cruciferae. In plants, the glucosinolate–myrosinase system, which is known as the “mustard oil bomb,” is a central component of the plant’s induced defense system ( Miao et al., 2021 ). Glucosinolates and GBPs have been shown to protect plants from attack by insects and microorganisms ( Zhang et al., 2022 ).…”

“…Ginsenosides, the main active components of Panax ginseng (P. ginseng ), mainly exist in the rhizomes and roots of P. ginseng ( Shi et al., 2007 ), American ginseng (Panax quinquefolius ) ( Qu et al., 2009 ), and Panax notoginseng ( Tang et al., 2022 ); they have high medicinal value and differ in their functions. In humans, GBPs have also been identified as effective chemoprotectants against many chronic diseases such as cardiovascular disease and cancer ( Miao et al., 2021 ). Sinigrin and SIN-ITC were the most abundant in wasabi, and these components have the greatest effect on flavour; 4-methoxyglucobrassicin is the glucosinolate with the strongest antibacterial effect among indole glucosinolates ( Miao et al., 2021 ).…”

“…In humans, GBPs have also been identified as effective chemoprotectants against many chronic diseases such as cardiovascular disease and cancer ( Miao et al., 2021 ). Sinigrin and SIN-ITC were the most abundant in wasabi, and these components have the greatest effect on flavour; 4-methoxyglucobrassicin is the glucosinolate with the strongest antibacterial effect among indole glucosinolates ( Miao et al., 2021 ). Most GBPs are spontaneously formed ITCs.…”

Packaging With Different Color Bags Under Light Exposure Improves Baby Mustard (Brassica juncea var. gemmifera) Postharvest Preservation

“…Epidemiological studies suggest that a diet rich in Brassica vegetables can decrease the risk of several types of cancers, including prostate and breast cancers ( Wang et al, 2021 ). Glucosinolates also play a role in the flavor and taste of Brassica vegetables ( Miao et al, 2021 ). However, baby mustard is susceptible to the development of dehydration, browning, and the loss of bioactive substances during storage ( Sun et al, 2020 , 2021 ).…”