Glucosinolates are plant-specialized metabolites that
can be hydrolyzed
by glycosyl hydrolases, called myrosinases, creating a variety of
hydrolysis products that benefit human health. While cruciferous vegetables
are a rich source of glucosinolates, they are often cooked before
consumption, limiting the conversion of glucosinolates to hydrolysis
products due to the denaturation of myrosinases. Here we screen a
panel of glycosyl hydrolases for high thermostability and engineer
theBrassica crop, broccoli (Brassica oleracea L.), for the improved conversion
of glucosinolates to chemopreventive hydrolysis products. Our transgenic
broccoli lines enabled glucosinolate hydrolysis to occur at higher
cooking temperatures, 20 °C higher than in wild-type broccoli.
The process of cooking fundamentally transforms the bioavailability
of many health-relevant bioactive compounds in our diet. Our findings
demonstrate the promise of leveraging genetic engineering to tailor
crops with novel traits that cannot be achieved through conventional
breeding and improve the nutritional properties of the plants we consume.