The enzymic and chemically induced decomposition of glucosinolates

Bones, Atle M.; Rossiter, John T.

doi:10.1016/j.phytochem.2006.02.024

Cited by 498 publications

(327 citation statements)

References 88 publications

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“…However, the hydrolysis of glucosinolates by the microflora appears to be much less efficient than that catalysed by the plant myrosinase. On the other hand, several cruciferous vegetables, including broccoli and cabbage, have been shown to form nitriles (without known anticarcinogenic properties) as breakdown products of glucosinolates (Bones and Rossiter, 2006;Matusheski et al, 2006;Rungapamestry et al, 2006). These crucifers contain a protein called epithiospecifier protein (ESP) or ESP-like protein, which appears to be responsible for the formation of epithionitriles.…”

Section: Discussionmentioning

confidence: 99%

“…ESP does not catalyse glucosinolates by itself but acts as a cofactor of myrosinase, directing unstable products of glucosinolate hydrolysis toward epithionitriles rather than ITC. ESP is more heat labile than myrosinase, and therefore mild and short heat treatment may lead to high production of ITC, as it inactivates ESP leaving some active myrosinase (Bones and Rossiter, 2006). Several limitations must be considered when interpreting our estimates of cruciferous vegetables and glucosinolate intake.…”

Section: Discussionmentioning

confidence: 99%

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Consumption of cruciferous vegetables and glucosinolates in a Spanish adult population

et al. 2007

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Objective: To assess the intake of glucosinolates and cruciferous vegetables among Spanish adults. Design: Cross-sectional analysis of a prospective cohort study. Setting: The Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC). Subjects: We analysed data from 40 684 men and women aged 35-64 years from the EPIC-Spain cohort. The usual diet was assessed by means of the dietary history method, and glucosinolate intake was calculated using a published food composition database. Results: The average intake of cruciferous vegetables was 11.3 g/day, accounting for about 5% of total vegetable consumption, whereas the daily intake of total glucosinolates was 6.5 mg, among which 35% were of indole type. The absolute intake of glucosinolates was in average higher in men than in women (6.8 vs 6.2 mg/day), whereas glucosinolate density per energy unit was higher in women's diet (3.4 vs 2.7 mg/4200 kJ). Northern regions consumed in average 36% more glucosinolates than Southern regions (7.3 vs 5.4 mg/day). There was a positive association of glucosinolate intake with body mass index, physical activity, educational level and an inverse relationship with alcohol consumption. Conclusions: Contrary to the pattern seen for total vegetable intake, our estimate of consumption of cruciferous vegetables, and hence of glucosinolates, is relatively low within Europe, which in turn is lower than in North America and several Asian populations.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Consumption of cruciferous vegetables and glucosinolates in a Spanish adult population

et al. 2007

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“…Cruciferous vegetables such as mustard, broccoli, cauliflower, kale, turnips, collards, Brussels sprouts, cabbage, radish and watercress contain glucosinolates, which are natural precursors of flavor molecules. Glucosinolates, which are synthesized from certain amino acids, are sulfurrich, nitrogen-containing thioglycosides that, upon hydrolysis by endogenous thioglucosidases, produce volatile products such as isothiocyanates, thiocyanates and nitriles (Figure 10c) (Bones and Rossiter, 2006;Chen and Andreasson, 2001). These are the active substances that serve as defense compounds or attractants for the plant.…”

Section: Amino Acid-derived Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

968

704

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SummaryPlants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing various functional groups (e.g. alcohols, aldehydes, ketones, esters and ethers) and also nitrogen and sulfur. They are commercially important for the food, pharmaceutical, agricultural and chemical industries as flavorants, drugs, pesticides and industrial feedstocks. Due to the low abundance of the volatiles in their plant sources, many of the natural products had been replaced by their synthetic analogues by the end of the last century. However, the foreseeable shortage of the crude oil that is the source for many of the artifical flavors and fragrances has prompted recent interest in understanding the formation of these compounds and engineering their biosynthesis. Although many of the volatile constituents of flavors and aromas have been identified, many of the enzymes and genes involved in their biosynthesis are still not known. However, modification of flavor by genetic engineering is dependent on the knowledge and availability of genes that encode enzymes of key reactions that influence or divert the biosynthetic pathways of plant-derived volatiles. Major progress has resulted from the use of molecular and biochemical techniques, and a large number of genes encoding enzymes of volatile biosynthesis have recently been reported.

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“…GLS are hydrolyzed by the enzyme myrosinase (thioglucohydrolase; E.C.3.2.1.147) to the various compounds (isothiocyanates, nitriles, thiocyanates, epithionitriles, and oxazolidine-2-thiones) [33]. Mithen et al [32] stated that if the breakdown happens as the result of plant-derived myrosinase action, GLS are rapidly hydrolyzed in the proximal part of the intestine.…”

Section: Gls Content In Raw Vegetablesmentioning

confidence: 99%