The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts

Wang, Jia; Barba, Francisco J.; Frandsen, Heidi Blok; Sørensen, Susanne; Olsen, Karsten; Sørensen, Jens Christian; Orlien, Vibeke

doi:10.1016/j.ifset.2016.06.020

Cited by 20 publications

(6 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The degrees of conversion in the sprouts treated at 100-300 MPa ranged from 11 to 18% and from 400 MPa onward, the degree of conversion increased up to 85% for 600 MPa. Similar results were obtained by Wang et al (2016) who observed a maximum degradation of glucosinolates in seedlings from Brussel sprouts at 600 MPa. This study also evaluated the effect of HPP on purified myrosinase and observed that although the enzyme was still active after processing at 600 MPa, a decrease in its activity upon increasing pressure to 800 MPa was detected.…”

Section: Non-thermal Technologies: Beyond Food Safetysupporting

confidence: 89%

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

et al. 2018

View full text Add to dashboard Cite

vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of special interest in the pharmaceutical and food industries due to their antimicrobial, neuroprotective, and anticarcinogenic properties. These compounds are water soluble and heat-sensitive and have been proved to be heavily lost during thermal processing. In addition, previous studies suggested that novel non-thermal technologies such as high pressure processing, pulsed electric fields, or ultraviolet irradiation can affect the glucosinolate content of cruciferous vegetables. The objective of this paper was to review current knowledge about the effects of both thermal and non-thermal processing technologies on the content of glucosinolates and their derived forms in vegetables. This paper also highlights the importance of the incorporation of vegetables into our diet for their health-promoting properties beyond their anticarcinogenic activities.

show abstract

Section: Non-thermal Technologies: Beyond Food Safetysupporting

confidence: 89%

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

et al. 2018

View full text Add to dashboard Cite

show abstract

“…The activity of the enzyme myrosinase after high-pressure treatment was significantly higher than in the untreated group, and this increase in activity exhibited a tendency similar to the change in isothiocyanate content, indicating that high-pressure processing can promote myrosinase activation and thereby increase isothiocyanate production. Wang et al (2016) [ 37 ] and Okunade et al (2015) [ 38 ] applied high-pressure treatment to measure the myrosinase activity in Brussels sprouts and mustards, and their results were similar to that of the present study. Furthermore, Wang et al (2016) [ 37 ] indicated that myrosinase activity is altered based on the environmental pH and that high-pressure treatment affects the ionic balance in food, suggesting that environmental pH is more suitable for myrosinase survival and thus improves the overall activity.…”

Section: Resultssupporting

confidence: 87%

“…Wang et al (2016) [ 37 ] and Okunade et al (2015) [ 38 ] applied high-pressure treatment to measure the myrosinase activity in Brussels sprouts and mustards, and their results were similar to that of the present study. Furthermore, Wang et al (2016) [ 37 ] indicated that myrosinase activity is altered based on the environmental pH and that high-pressure treatment affects the ionic balance in food, suggesting that environmental pH is more suitable for myrosinase survival and thus improves the overall activity. The effects of high-pressure processing on the enzymes’ activities are complex and depends a lot on the matrix composition of the tested samples.…”

Section: Resultssupporting

confidence: 87%

Evaluating the Anti-Inflammatory and Antioxidant Effects of Broccoli Treated with High Hydrostatic Pressure in Cell Models

Shyu

2021

Foods

View full text Add to dashboard Cite

Isothiocyanates (ITCs) are important functional components of cruciferous vegetables. The principal isothiocyanate molecule in broccoli is sulforaphane (SFN), followed by erucin (ERN). They are sensitive to changes in temperature, especially high temperature environments where they are prone to degradation. The present study investigates the effects of high hydrostatic pressure on isothiocyanate content, myrosinase activity, and other functional components of broccoli, and evaluates its anti-inflammatory and antioxidant effects. Broccoli samples were treated with different pressures and for varying treatment times; 15 min at 400 MPa generated the highest amounts of isothiocyanates. The content of flavonoids and vitamin C were not affected by the high-pressure processing strategy, whereas total phenolic content (TPC) exhibited an increasing tendency with increasing pressure, indicating that high-pressure processing effectively prevents the loss of the heat-sensitive components and enhances the nutritional content. The activity of myrosinase (MYR) increased after high-pressure processing, indicating that the increase in isothiocyanate content is related to the stimulation of myrosinase activity by high-pressure processing. In other key enzymes, the ascorbate peroxidase (APX) activity was unaffected by high pressure, whereas peroxidase (POD) and polyphenol oxidase (PPO) activity exhibited a 1.54-fold increase after high-pressure processing, indicating that high pressures can effectively destroy oxidases and maintain food quality. With regards to efficacy evaluation, NO production was inhibited and the expression levels of inducible nitric oxide synthase (iNOS) and Cyclooxygenase-2 (COX-2) were decreased in broccoli treated with high pressures, whereas the cell viability remained unaffected. The efficacy was more significant when the concentration of SFN was 60 mg·mL−1. In addition, at 10 mg·mL−1 SFN, the reduced/oxidized glutathione (GSH/GSSG) ratio in inflammatory macrophages increased from 5.99 to 9.41. In conclusion, high-pressure processing can increase the isothiocyanate content in broccoli, and has anti-inflammatory and anti-oxidant effects in cell-based evaluation strategies, providing a potential treatment strategy for raw materials or additives used in healthy foods.

show abstract

“…Thr, Ser, and Arg accounted for less amount at 500 MPa, due to the proteolytic conversion of those amino acids (Martínez‐Monteagudo & Balasubramaniam, ). In another study, Wang et al () confirmed that HHP treatment might affect physical and chemical reactions, including the amino acids content, due to synergy or antagonism between different components.…”

Section: Resultsmentioning

confidence: 95%

Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon (Cucumis melo L. var. reticulatus naud.) juice

Pei

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

The changes and relationships between the volatile compounds and fatty acids, and between volatile compounds and free amino acids were analyzed after they were handled by 400 and 500 MPa (45°C/10 min) high hydrostatic pressure (HHP). The volatile components of 31, 30, and 32 were detected in the untreated, 400, and 500 MPa samples, respectively. Unlike the ketones and acids, the three contents, including ester (59.59%–71.34%), alcohol (5.95%–7.56%), and aldehyde (0.36%–1.25%), were greatly changed. While HHP treatment exerted a few effects on the contents of 12 kinds of fatty acids. With the increase in pressure, the contents of palmitic acid, linolenic acid, and α‐linolenic acid were remarkably reduced. The correlations between flavor compounds and amino acids, and between flavor compounds and fatty acids were studied by Pearson's correlation analysis and visualized with using the corrplot package in R software. The analysis showed that the amino acids were positively correlated with (E)‐6‐nonenal, (2E,6Z)‐nona‐2,6‐dienal and (Z)‐6‐nonen‐1‐ol, while they were negatively correlated with nonanal, (Z)‐3‐hexen‐1‐ol and ethyl caproate. Besides, the fatty acids were positively correlated with the esters of 2,3‐butanediol diacetate and 2‐methyl propyl acetate, while they were negatively correlated with (E)‐2‐octenal and (Z)‐6‐nonen‐1‐ol.

show abstract

The impact of high pressure on glucosinolate profile and myrosinase activity in seedlings from Brussels sprouts

Cited by 20 publications

References 30 publications

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

Evaluating the Anti-Inflammatory and Antioxidant Effects of Broccoli Treated with High Hydrostatic Pressure in Cell Models

Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon (Cucumis melo L. var. reticulatus naud.) juice

Contact Info

Product

Resources

About