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Panduang T, Phucharoenrak P, Karnpanit W, Trachootham D. Cooking Methods for Preserving Isothiocyanates and Reducing Goitrin in Brassica Vegetables. Foods 2023; 12:3647. [PMID: 37835300 PMCID: PMC10573036 DOI: 10.3390/foods12193647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 09/07/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Glucosinolates in Brassica vegetables can be hydrolyzed into various products, e.g., chemopreventive agents, isothiocyanates (ITCs) and anti-thyroid substance, goitrin. Cooking can reduce goitrin but destroy isothiocyanates. This study aimed to optimize cooking conditions for reducing goitrin while preserving isothiocyanates in Brassica vegetables. Cabbage and Chinese kale samples were divided evenly into raw, blanched, steamed, and water-based stir-fried samples. Cooking temperature and time were varied at 60, 80, or 100 °C for 2, 4, or 6 min. The levels of goitrin, benzyl isothiocyanate (BITC), and sulforaphane (SFN) were measured using LC-MS/MS. Response surface model (RSM) was used to identify the optimal cooking conditions to reduce goitrin but preserve ITCs. Results showed that goitrin content in cabbage depended on the cooking methods, temperature, and time, while that of Chinese kale only depended on the methods. In contrast, the concentrations of SFN in cabbage and BITC in kale depended on the cooking temperature and time but not methods. Based on RSM analysis, the suggested household cooking methods for preserving isothiocyanates and reducing goitrin are steaming cabbage at 80-100 °C for 4 min and stir-frying Chinese kale at 60-100 °C for 2 min. Such methods may preserve the bioactive compounds while reducing food hazards.
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Affiliation(s)
- Thanaporn Panduang
- Master of Science Program in Toxicology and Nutrition for Food Safety, Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand;
| | | | - Weeraya Karnpanit
- School of Science, Western Sydney University, Locked Bag 1797, Penrith, NSW 2751, Australia;
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Nor NDM, Mullick H, Zhou X, Oloyede O, Houston-Price C, Harvey K, Methven L. Consumer Liking of Turnip Cooked by Different Methods: The Influence of Sensory Profile and Consumer Bitter Taste Genotype. Foods 2023; 12:3188. [PMID: 37685121 PMCID: PMC10486966 DOI: 10.3390/foods12173188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 08/21/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Brassica vegetables are bitter, predominantly because they contain bitter-tasting glucosinolates. Individuals with high bitter taste sensitivity are reported to have lower consumption of bitter vegetables. Studies reported that cooking methods can alter the sensory characteristics of vegetables, increasing acceptability. This study investigated consumer liking of turnip cooked by four methods (boiled-pureed, roasted, steamed-pureed and stir-fried) and related this to sensory characteristics. Additionally, this study examined the effect of the bitter taste genotype on taste perception and liking of the cooked turnip samples. Participants (n = 74) were recruited and the TAS2R38 genotype was measured. Liking, consumption intent, perception of bitterness and sweetness of turnip were evaluated. A sensory profile of the cooked turnip variants was also determined by a trained sensory panel. There were significant differences in the overall (p = 0.001) and taste (p = 0.002) liking between cooking methods. Turnip liking was increased when preparation led to sweeter taste profiles. The TAS2R38 genotype had a significant effect on bitter perception (p = 0.02) but did not significantly affect taste liking. In conclusion, the cooking method affected turnip liking, and the bitter perception in turnip was influenced by the TAS2R38 genotype. However, taste sensitivity did not predict turnip liking in this UK adult cohort.
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Affiliation(s)
- Nurfarhana Diana Mohd Nor
- Department of Early Childhood Education, Faculty of Human Development, Sultan Idris Education University, Tanjong Malim 35900, Perak, Malaysia;
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK; (H.M.); (X.Z.); (O.O.)
| | - Harshita Mullick
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK; (H.M.); (X.Z.); (O.O.)
| | - Xirui Zhou
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK; (H.M.); (X.Z.); (O.O.)
| | - Omobolanle Oloyede
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK; (H.M.); (X.Z.); (O.O.)
- Department of Nutrition, Food and Exercise Sciences, Dorothy Hodgkin Building, University of Surrey, Stag Hill, Guilford GU2 7XH, UK
| | - Carmel Houston-Price
- School of Psychology and Clinical Language Sciences, University of Reading, Early Gate, Whiteknights, Reading RG6 6AL, UK; (C.H.-P.); (K.H.)
| | - Kate Harvey
- School of Psychology and Clinical Language Sciences, University of Reading, Early Gate, Whiteknights, Reading RG6 6AL, UK; (C.H.-P.); (K.H.)
| | - Lisa Methven
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK; (H.M.); (X.Z.); (O.O.)
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Li P, Su T, Li H, Wu Y, Wang L, Zhang F, Wang Z, Yu S. Promoter variations in a homeobox gene, BrLMI1, contribute to leaf lobe formation in Brassica rapa ssp. chinensis Makino. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2023; 136:188. [PMID: 37578545 DOI: 10.1007/s00122-023-04437-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Accepted: 07/31/2023] [Indexed: 08/15/2023]
Abstract
Key message BrLMI1 is a positive regulatory factor of leaf lobe formation in non-heading Chinese cabbage, and cis-regulatory variations lead to the phenotype of lobed or entire leaf margins.Abstract Leaves are the main consumed organ in leafy non-heading Chinese cabbage (Brassica rapa L. ssp. chinensis Makino), and the shape of the leaves is an important economic trait. However, the molecular regulatory mechanism underlying the lobed-leaf trait in non-heading Chinese cabbage remains unclear. Here, we identified a stable incompletely dominant major locus, qLLA10, for lobed leaf formation in non-heading Chinese cabbage. Based on map-based cloning strategies, BrLMI1, a LATE MERISTEM IDENTITY1 (LMI1)-like gene, was predicted as the candidate gene for qLLA10. Genotyping analysis showed that promoter variations of BrLMI1 in the two parents are responsible for elevating the expression in the lobed-leaf parent and ultimately causing the difference in leaf shape between the two parents, and the promoter activity of BrLMI1 was significantly affected by the promoter variations. BrLMI1 was exclusively localized in the nucleus and expressed mainly at the tip of each lobe. Leaf lobe development was perturbed in BrLMI1-silenced plants produced by virus-induced gene silencing assays, and ectopic overexpression of BrLMI1 in Arabidopsis led to deeply lobed leaves never seen in the wild type, which indicates that BrLMI1 is required for leaf lobe formation in non-heading Chinese cabbage. These findings suggested that BrLMI1 is a positive regulatory factor of leaf lobe formation in non-heading Chinese cabbage and that cis-regulatory variations lead to the phenotype of lobed or entire leaf margins, thus providing a theoretical basis for unraveling the molecular mechanism underlying the lobed leaf phenotype in Brassica crops.
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Affiliation(s)
- Pan Li
- State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center (BVRC), Beijing Academy of Agriculture and Forestry Science (BAAFS), Beijing, 100097, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Beijing, 100097, China
- Beijing Key Laboratory of Vegetable Germplasm Improvement, Beijing, 100097, China
| | - Tongbing Su
- State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center (BVRC), Beijing Academy of Agriculture and Forestry Science (BAAFS), Beijing, 100097, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Beijing, 100097, China
- Beijing Key Laboratory of Vegetable Germplasm Improvement, Beijing, 100097, China
| | - Hui Li
- State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center (BVRC), Beijing Academy of Agriculture and Forestry Science (BAAFS), Beijing, 100097, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Beijing, 100097, China
- Beijing Key Laboratory of Vegetable Germplasm Improvement, Beijing, 100097, China
| | - Yudi Wu
- State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center (BVRC), Beijing Academy of Agriculture and Forestry Science (BAAFS), Beijing, 100097, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Beijing, 100097, China
- Beijing Key Laboratory of Vegetable Germplasm Improvement, Beijing, 100097, China
| | - Limin Wang
- State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center (BVRC), Beijing Academy of Agriculture and Forestry Science (BAAFS), Beijing, 100097, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Beijing, 100097, China
- Beijing Key Laboratory of Vegetable Germplasm Improvement, Beijing, 100097, China
| | - Fenglan Zhang
- State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center (BVRC), Beijing Academy of Agriculture and Forestry Science (BAAFS), Beijing, 100097, China.
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Beijing, 100097, China.
- Beijing Key Laboratory of Vegetable Germplasm Improvement, Beijing, 100097, China.
| | - Zheng Wang
- State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center (BVRC), Beijing Academy of Agriculture and Forestry Science (BAAFS), Beijing, 100097, China.
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Beijing, 100097, China.
- Beijing Key Laboratory of Vegetable Germplasm Improvement, Beijing, 100097, China.
| | - Shuancang Yu
- State Key Laboratory of Vegetable Biobreeding, Beijing Vegetable Research Center (BVRC), Beijing Academy of Agriculture and Forestry Science (BAAFS), Beijing, 100097, China.
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Beijing, 100097, China.
- Beijing Key Laboratory of Vegetable Germplasm Improvement, Beijing, 100097, China.
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Gasmi A, Gasmi Benahmed A, Shanaida M, Chirumbolo S, Menzel A, Anzar W, Arshad M, Cruz-Martins N, Lysiuk R, Beley N, Oliinyk P, Shanaida V, Denys A, Peana M, Bjørklund G. Anticancer activity of broccoli, its organosulfur and polyphenolic compounds. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37129118 DOI: 10.1080/10408398.2023.2195493] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
The use of natural bioactive constituents from various food sources for anticancer purposes has become increasingly popular worldwide. Broccoli (Brassica oleracea var. italica) is on the top of the consumed vegetables by the masses. Its raw matrix contains a plethora of phytochemicals, such as glucosinolates and phenolic compounds, along with rich amounts of vitamins, and minerals. Consumption of broccoli-derived phytochemicals provides strong antioxidant effects, particularly due to its sulforaphane content, while modulating numerous molecules involved in cell cycle regulation, control of apoptosis, and tuning enzyme activity. Thus, the inclusion of broccoli in the daily diet lowers the susceptibility to developing cancers. Numerous studies have underlined the undisputable role of broccoli in the diet as a chemopreventive raw food, owing to the content in sulforaphane, an isothiocyanate produced as a result of hydrolysis of precursor glucosinolates called glucoraphanin. This review will provide evidence supporting the specific role of fresh florets and sprouts of broccoli and its key bioactive constituents in the prevention and treatment of different cancers; a number of studies carried out in the in vitro and in vivo conditions as well as clinical trials were analyzed.
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Affiliation(s)
- Amin Gasmi
- Société Francophone de Nutrithérapie et de Nutrigénétique Appliquée, Villeurbanne, France
- International Congress of Nutritional Sciences, Casablanca, Morocco
- Société Marocaine de Micronutrition et de Nutrigénétique Appliquée, Casablanca, Morocco
| | | | - Mariia Shanaida
- I. Horbachevsky Ternopil National Medical University, Ternopil, Ukraine
| | - Salvatore Chirumbolo
- Department of Neurosciences, Biomedicine and Movement Sciences, University of Verona, Verona, Italy
- CONEM Scientific Secretary, Verona, Italy
| | | | - Wajiha Anzar
- Dow University of Health Sciences, Karachi, Pakistan
| | - Mehreen Arshad
- National University of Sciences and Technology, Islamabad, Pakistan
| | - Natália Cruz-Martins
- Faculty of Medicine, University of Porto, Porto, Portugal
- Institute for Research and Innovation in Health (i3S), University of Porto, Porto, Portugal
- Institute of Research and Advanced Training in Health Sciences and Technologies (CESPU), Rua Central de Gandra, Gandra PRD, Portugal
- TOXRUN - Toxicology Research Unit, University Institute of Health Sciences, CESPU, CRL, Gandra, Portugal
| | - Roman Lysiuk
- Danylo Halytsky Lviv National Medical University, Lviv, Ukraine
- CONEM Ukraine Life Science Research Group, Danylo Halytsky Lviv National Medical University, Lviv, Ukraine
| | - Nataliya Beley
- I. Horbachevsky Ternopil National Medical University, Ternopil, Ukraine
| | - Petro Oliinyk
- Danylo Halytsky Lviv National Medical University, Lviv, Ukraine
- CONEM Ukraine Life Science Research Group, Danylo Halytsky Lviv National Medical University, Lviv, Ukraine
| | - Volodymyr Shanaida
- Design of Machine Tools, Instruments and Machines Department, Ternopil Ivan Puluj National Technical University, Ternopil, Ukraine
| | | | - Massimiliano Peana
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Sassari, Italy
| | - Geir Bjørklund
- Council for Nutritional and Environmental Medicine (CONEM), Mo i Rana, Norway
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5
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Gautam A, Sharma P, Ashokhan S, Yaacob JS, Kumar V, Guleria P. Magnesium oxide nanoparticles improved vegetative growth and enhanced productivity, biochemical potency and storage stability of harvested mustard seeds. ENVIRONMENTAL RESEARCH 2023; 229:116023. [PMID: 37121351 DOI: 10.1016/j.envres.2023.116023] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 04/21/2023] [Accepted: 04/28/2023] [Indexed: 05/08/2023]
Abstract
A field study was conducted to investigate the influence of MgO-NPs priming on growth and development of mustard. Priming of mustard seeds before sowing with MgO-NPs at concentration 10, 50, 100, and 150 μg/ml enhanced the vegetative parameters of plants, with considerable increase in leaf area. MgO-NPs exposure increased the photosynthetic pigment accumulation in mustard that led to increase in biomass, carbohydrate content, and the yield in terms of total grain yield. Increased chlorophyll has simultaneously increased the oxidative stress in plants, and hence stimulated their antioxidant potential. A consistent increase was observed in the content of mustard polyphenols and activity of SOD, CAT, and APX on MgO-NPs exposure. MgO-NPs induced oxidative stress further reduced the protein content and bioavailability in mustard. We further, evaluated the influence of MgO-NPs on the quality of mustard harvested seeds. The seeds harvested from nanoprimed mustard possessed increased antioxidant potential and reduced oxidative stress. The carbohydrate and protein accumulation was significantly enhanced in response to nanopriming. Reduced chlorophyll content in seeds obtained from nanoprimed mustard indicated their potential for disease resistance and stability on long term storage. Therefore, the seeds harvested from MgO-NPs primed mustard were biochemically rich and more stable. Therefore, MgO-NPs priming can be potentially used as a novel strategy for growth promotion in plants where leaves are economically important and a strategy to enhance the seed quality under long term storage conditions.
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Affiliation(s)
- Ayushi Gautam
- Plant Biotechnology & Genetic Engineering Lab, Department of Biotechnology, DAV University, Jalandhar, Punjab, 144012, India.
| | - Priya Sharma
- Plant Biotechnology & Genetic Engineering Lab, Department of Biotechnology, DAV University, Jalandhar, Punjab, 144012, India.
| | - Sharmilla Ashokhan
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia; Department of Biotechnology, School of Biotechnology, Manipal International University, Putra Nilai, 71800, Nilai, Negeri Sembilan, Malaysia
| | - Jamilah Syafawati Yaacob
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia; Centre for Research in Biotechnology for Agriculture (CEBAR), Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia.
| | - Vineet Kumar
- Department of Biotechnology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, 144111, India.
| | - Praveen Guleria
- Plant Biotechnology & Genetic Engineering Lab, Department of Biotechnology, DAV University, Jalandhar, Punjab, 144012, India.
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Pungpuag S, Boonpangrak S, Suwanwong Y. Anti-Leukemic Effects on a U937 Cell Line of Fresh and Steamed Chinese Kale Juice and Their Pro-Apoptotic Effects via a Caspase-Dependent Pathway. Foods 2023; 12:foods12071471. [PMID: 37048295 PMCID: PMC10094306 DOI: 10.3390/foods12071471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/27/2023] [Accepted: 03/23/2023] [Indexed: 04/14/2023] Open
Abstract
Chinese kale is a vegetable belonging to the family Brassicaceae in which members of this family produce unique metabolites called glucosinolates and isothiocyanates. These substances have been found to exhibit many benefits to human health. This study aimed to investigate and compare the contents of glucosinolates and isothiocyanates, and the anti-leukemic activity of fresh and steamed Chinese kale juice (CKJ). Cell viability and proliferation activity of U937 cells treated with CKJ were determined. Cell apoptosis and alterations of apoptosis-related protein expression were studied. Results showed that CKJ significantly decreased the viability of leukemic cells and inhibited cell proliferation in a dose- and time-dependent manner. After treatment with 5% v/v fresh and steamed CKJ for 24 h, the percentage of apoptotic cells increased to 53% and 36%, respectively. Increased amounts of cleaved caspase-3 in U937 cells treated with CKJ were observed, indicating that CKJ can trigger apoptotic cell death through a caspase-dependent pathway. Fresh CKJ was found to be more effective than steamed CKJ in suppressing cell survival and inducing cell apoptosis. The results suggest that Chinese kale possesses an anti-leukemic potential and could be further developed for cancer therapy and prevention. However, thermal cooking could reduce its beneficial function.
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Affiliation(s)
- Siriphorn Pungpuag
- Clinical Hematology Sciences Program, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Somchai Boonpangrak
- Center for Research and Innovation, Faculty of Medical Technology, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Yaneenart Suwanwong
- Department of Clinical Microscopy, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
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7
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Qin H, King GJ, Borpatragohain P, Zou J. Developing multifunctional crops by engineering Brassicaceae glucosinolate pathways. PLANT COMMUNICATIONS 2023:100565. [PMID: 36823985 PMCID: PMC10363516 DOI: 10.1016/j.xplc.2023.100565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 02/15/2023] [Accepted: 02/20/2023] [Indexed: 06/18/2023]
Abstract
Glucosinolates (GSLs), found mainly in species of the Brassicaceae family, are one of the most well-studied classes of secondary metabolites. Produced by the action of myrosinase on GSLs, GSL-derived hydrolysis products (GHPs) primarily defend against biotic stress in planta. They also significantly affect the quality of crop products, with a subset of GHPs contributing unique food flavors and multiple therapeutic benefits or causing disagreeable food odors and health risks. Here, we explore the potential of these bioactive functions, which could be exploited for future sustainable agriculture. We first summarize our accumulated understanding of GSL diversity and distribution across representative Brassicaceae species. We then systematically discuss and evaluate the potential of exploited and unutilized genes involved in GSL biosynthesis, transport, and hydrolysis as candidate GSL engineering targets. Benefiting from available information on GSL and GHP functions, we explore options for multifunctional Brassicaceae crop ideotypes to meet future demand for food diversification and sustainable crop production. An integrated roadmap is subsequently proposed to guide ideotype development, in which maximization of beneficial effects and minimization of detrimental effects of GHPs could be combined and associated with various end uses. Based on several use-case examples, we discuss advantages and limitations of available biotechnological approaches that may contribute to effective deployment and could provide novel insights for optimization of future GSL engineering.
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Affiliation(s)
- Han Qin
- National Key Laboratory of Crop Genetic Improvement, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China.
| | - Graham J King
- Southern Cross Plant Science, Southern Cross University, Lismore, NSW, Australia
| | | | - Jun Zou
- National Key Laboratory of Crop Genetic Improvement, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China.
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Leaves of Moringa oleifera Are Potential Source of Bioactive Compound β-Carotene: Evidence from In Silico and Quantitative Gene Expression Analysis. Molecules 2023; 28:molecules28041578. [PMID: 36838566 PMCID: PMC9966589 DOI: 10.3390/molecules28041578] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/09/2023] Open
Abstract
Moringa oleifera is rich in bioactive compounds such as beta-carotene, which have high nutritional values and antimicrobial applications. Several studies have confirmed that bioactive-compound-based herbal medicines extracted from the leaves, seeds, fruits and shoots of M. oleifera are vital to cure many diseases and infections, and for the healing of wounds. The β-carotene is a naturally occurring bioactive compound encoded by zeta-carotene desaturase (ZDS) and phytoene synthase (PSY) genes. In the current study, computational analyses were performed to identify and characterize ZDS and PSY genes retrieved from Arabidopsis thaliana (as reference) and these were compared with the corresponding genes in M. oleifera, Brassica napus, Brassica rapa, Brassica oleracea and Bixa orellana. The BLAST results revealed that all the plant species considered in this study encode β-carotene genes with 80-100% similarity. The Pfam analysis on β-carotene genes of all the investigated plants confirmed that they belong to the same protein family and domain. Similarly, phylogenetic analysis revealed that β-carotene genes of M. oleifera belong to the same ancestral class. Using the ZDS and PSY genes of Arabidopsis thaliana as a reference, we conducted qRT-PCR analysis on RNA extracted from the leaves of M. oleifera, Brassica napus, Brassica rapa and Bixa orellana. It was noted that the most significant gene expression occurred in the leaves of the studied medicinal plants. We concluded that not only are the leaves of M. oleifera an effective source of bioactive compounds including beta carotene, but also the leaves of Brassica napus, Brassica rapa and Bixa orellana can be employed as antibiotics and antioxidants against bacterial or microbial infections.
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9
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Traditional processing techniques impacted the bioactivities of selected local consumed foods. SCIENTIFIC AFRICAN 2023. [DOI: 10.1016/j.sciaf.2023.e01558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
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10
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Urugo MM, Tringo TT. Naturally Occurring Plant Food Toxicants and the Role of Food Processing Methods in Their Detoxification. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:9947841. [PMID: 37153649 PMCID: PMC10159748 DOI: 10.1155/2023/9947841] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 03/27/2023] [Accepted: 04/15/2023] [Indexed: 05/10/2023]
Abstract
Some plant foods evolve defense mechanisms to protect themselves from predators by producing inherent chemicals as secondary metabolites such as cyanogenic glycosides, glycoalkaloids, glucosinolates, pyrrolizidine alkaloids, and lectins. These metabolites are beneficial for the plant itself but toxic to other organisms, including human beings. Some of these toxic chemicals are believed to have therapeutic benefits and are therefore used to protect against chronic health complications such as cancer. Inversely, short- and long-term exposure to significant amounts of these phytotoxins may end up with chronic irreversible negative health problems in important organ systems, and in severe cases, they can be carcinogenic and fatal. A systematic literature search of relevant published articles indexed in Google Scholar®, PubMed®, Scopus®, Springer Link®, Web of Science®, MDPI®, and ScienceDirect databases was used to obtain the necessary information. Various traditional and emerging food-processing techniques have been found to considerably reduce most of the toxicants in the food to their safest level. Despite their ability to preserve the nutritional value of processed foods, emerging food processing methods have limited application and accessibility in middle- and low-income countries. As a consequence, much more work is recommended on the implementation of emerging technologies, with additional scientific work on food processing methods that are effective against these naturally occurring plant food toxicants, particularly pyrrolizidine alkaloids.
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Affiliation(s)
- Markos Makiso Urugo
- Department of Food Science and Postharvest Technology, College of Agricultural Sciences, Wachemo University, Hosanna, Ethiopia
| | - Tadele Tuba Tringo
- College of Engineering and Agro-Processing Technology, Arba Minch University, Arba Minch, Ethiopia
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11
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Marcinkowska MA, Jeleń HH. Role of Sulfur Compounds in Vegetable and Mushroom Aroma. Molecules 2022; 27:molecules27186116. [PMID: 36144849 PMCID: PMC9502545 DOI: 10.3390/molecules27186116] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/07/2022] [Accepted: 09/14/2022] [Indexed: 11/26/2022] Open
Abstract
At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich sources of bioactive compounds that can fulfill various functions in plants, starting from protection against herbivores and being natural insecticides to pro-health functions in human nutrition. Many of these compounds contain sulfur in their structure. From the point of view of food producers, it is extremely important to know that some of them have flavor properties. Volatile sulfur compounds are often potent odorants, and in many vegetables, belonging mainly to Brassicaeae and Allium (Amaryllidaceae), sulfur compounds determine their specific flavor. Interestingly, some of the pathways that form volatile sulfur compounds in vegetables are also found in selected edible mushrooms. The most important odor-active organosulfur compounds can be divided into isothiocyanates, nitriles, epithionitriles, thiols, sulfides, and polysulfides, as well as others, such as sulfur containing carbonyl compounds and esters, R-L-cysteine sulfoxides, and finally heterocyclic sulfur compounds found in shiitake mushrooms or truffles. This review paper summarizes their precursors and biosynthesis, as well as their sensory properties and changes in selected technological processes.
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12
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Luo S, An R, Zhou H, Zhang Y, Ling J, Hu H, Li P. The glucosinolate profiles of Brassicaceae vegetables responded differently to quick-freezing and drying methods. Food Chem 2022; 383:132624. [PMID: 35413764 DOI: 10.1016/j.foodchem.2022.132624] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 01/20/2022] [Accepted: 03/01/2022] [Indexed: 11/04/2022]
Abstract
Glucosinolates (GLS) are bioactive compounds found in Brassicaceae vegetables. Industrial food processing treatments, such as blanching, quick-freezing (QF), vacuum freeze-drying (VFD), vacuum-drying (VD) and oven-drying (OD), significantly affect the degradation and ingestion of GLS. Here, the effects of these treatments, followed by boiling, on the GLS content and mimicking ingestion level of isothiocyanate from Brassicaceae vegetables (broccoli, cauliflower, white and red cabbages, Chinese and baby cabbages, white and red radish roots) were investigated. The results showed that blanching-QF maintained or increased the GLS content as well as preserved the ingestion level of isothiocyanate, an optimum treatment for GLS preservation. Blanching-VFD was recommended for these vegetables, while blanching-VD and blanching-OD caused relatively high GLS losses and low isothiocyanate production. Additionally, stabilities of individual GLS during processing rely on their chemical structures and species. Generally, aliphatic GLS from Brassicaceae showed lower loss than indole GLS, indicating differences in their stabilities during processing.
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Affiliation(s)
- Shufen Luo
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Ronghui An
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Hongsheng Zhou
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Yingtong Zhang
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Jun Ling
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Huali Hu
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
| | - Pengxia Li
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, PR China.
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13
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Di Biase M, Le Marc Y, Bavaro AR, De Bellis P, Lonigro SL, Lavermicocca P, Postollec F, Valerio F. A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage. Front Microbiol 2022; 13:907393. [PMID: 35733952 PMCID: PMC9207389 DOI: 10.3389/fmicb.2022.907393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 05/06/2022] [Indexed: 12/01/2022] Open
Abstract
Bacterial strains belonging to Lacticaseibacillus paracasei species are generally used as starters in food fermentations and/or as probiotics. In the current study, the growth cardinal parameters of four L. paracasei strains (IMPC2.1, IMPC4.1, P40 and P101), isolated from table olives or human source, were determined. Strains were grown in liquid medium and incubated at several temperatures (10 values from 5.5°C–40°C) and pH (15 values from 3.2 to 9.1) along the growth range. The cardinal temperature model was used to describe temperature effects on the maximum specific growth rate of L. paracasei whereas new equations were developed for the effect of pH. The estimated Tmin values ranged between −0.97°C and 1.95°C and were lower than 0°C for strains IMPC4.1 and P101. Strain P40 was able to grow in the most restricted range of temperature (from 1.95°C to 37.46°C), while strain IMPC4.1 was estimated to survive at extreme conditions showing the lowest pHmin. Maximum specific growth rates of L. paracasei IMPC2.1 in white cabbage (Brassica oleracea var. capitata) were used to calculate the correction factor (Cf) defined as the bias between the bacterial maximum specific growth rate in broth and in the food matrix. A simple bi-linear model was also developed for the effect of temperature on the maximum population density reached in white cabbage. This information was further used to simulate the growth of L. paracasei strains in cabbage and predict the time to reach the targeted probiotic level (7 log10 CFU/g) using in silico simulations. This study demonstrates the potential of the predictive microbiology to predict the growth of beneficial and pro-technological strains in foods in order to optimize the fermentative process.
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Affiliation(s)
- Mariaelena Di Biase
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Yvan Le Marc
- ADRIA Food Technology Institute, UMT ACTIA 19.03 ALTER'iX, Creac'h Gwen, Quimper Cedex, France
| | - Anna Rita Bavaro
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Palmira De Bellis
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Stella Lisa Lonigro
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Paola Lavermicocca
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Florence Postollec
- ADRIA Food Technology Institute, UMT ACTIA 19.03 ALTER'iX, Creac'h Gwen, Quimper Cedex, France
| | - Francesca Valerio
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
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14
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Abstract
Over the last few years, new nanoparticle preparation methods have emerged by replacing the usual reagents with plant extracts obtained in different conditions. An example of a natural plant extract is those of cruciferous vegetables, to obtain the new bio-nano-coatings. Given the composition of cruciferous extracts and large amounts of wastes produced all over the world, they can be successful substitutes to replace conventional coatings and extend the possibility of “smart coatings“. The present review aims to be a critical discussion regarding the application of cruciferous waste in nanotechnological applications. This review paper can be a starting report for different researchers who intend to use this sustainable approach “from green to nanotechnology” to transpose manufacturing from laboratory to industry. Applying this approach to obtain nanostructures with plant waste highlights the importance of minimizing and re-utilizing residues from primary and secondary processing via chemical and social intervention, in order to contribute to the sustainability needs of the planet and its inhabitants.
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15
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Liu Y, Zhang D, Li X, Xiao J, Guo L. Enhancement of ultrasound-assisted extraction of sulforaphane from broccoli seeds via the application of microwave pretreatment. ULTRASONICS SONOCHEMISTRY 2022; 87:106061. [PMID: 35716467 PMCID: PMC9213254 DOI: 10.1016/j.ultsonch.2022.106061] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 06/05/2022] [Accepted: 06/07/2022] [Indexed: 06/15/2023]
Abstract
In this study, microwave pretreatment and grinding treatment were used to enhance sulforaphane formation, then ultrasonic-assisted extraction (UAE) was applied to extract sulforaphane using simultaneous hydrolysis and extraction method. The effects of various parameters, which were ultrasonic time,ultrasonic power, solid-water ratio and solid-ethyl acetate ratio on the extraction rate of sulforaphane were investigated. The results showed that microwave pretreatment enhanced sulforaphane formation. Excessive size reduction did not increase or even reduced extraction rate of sulforaphane. Simultaneous hydrolysis and extraction significantly increased extraction rate of sulforaphane compared to hydrolysis followed by extraction. UAE accelerated mass transfer and the solubilization of the targeted compounds due to the acoustic cavitation effect, thus enhanced enzymatic hydrolysis of glucoraphanin and the extraction rate of sulforaphane. The extraction rate of sulforaphane using UAE with simultaneous hydrolysis and extraction was 4.07-fold of the conventional extraction method. UAE was an effective method to extract sulforaphane from broccoli seeds since it led to higher yield of sulforaphane in a much shorter extraction time.
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Affiliation(s)
- Yanbing Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Di Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Xiaodan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong 266109, China
| | - Junxia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong 266109, China
| | - Liping Guo
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong 266109, China.
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16
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Wu J, Cui S, Liu J, Tang X, Zhao J, Zhang H, Mao B, Chen W. The recent advances of glucosinolates and their metabolites: Metabolism, physiological functions and potential application strategies. Crit Rev Food Sci Nutr 2022:1-18. [PMID: 35389274 DOI: 10.1080/10408398.2022.2059441] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Glucosinolates and their metabolites from Brassicaceae plants have received widespread attention due to their anti-inflammatory effects. Glucosinolates occurs an "enterohepatic circulation" in the body, and the glucosinolates metabolism mainly happens in the intestine. Glucosinolates can be converted into isothiocyanates by intestinal bacteria, which are active substances with remarkable anti-inflammatory, anti-cancer, anti-obesity and neuroprotective properties. This biotransformation can greatly improve the bioactivities of glucosinolates. However, multiple factors in the environment can affect the biotransformation to isothiocyanates, including acidic pH, ferrous ions and thiocyanate-forming protein. The derivatives of glucosinolates under those conditions are usually nitriles and thiocyanates, which may impair the potential health benefits. In addition, isothiocyanates are extremely unstable because of an active sulfhydryl group, which limits their applications. This review mainly summarizes the classification, synthesis, absorption, metabolism, physiological functions and potential application strategies of glucosinolates and their metabolites.
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Affiliation(s)
- Jiaying Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Junsheng Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,National Engineering Research Center for Functional Food, Jiangnan University, China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China.,National Engineering Research Center for Functional Food, Jiangnan University, China
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17
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Doniec J, Florkiewicz A, Duliński R, Filipiak-Florkiewicz A. Impact of Hydrothermal Treatments on Nutritional Value and Mineral Bioaccessibility of Brussels Sprouts (Brassica oleracea var. gemmifera). Molecules 2022; 27:molecules27061861. [PMID: 35335226 PMCID: PMC8951108 DOI: 10.3390/molecules27061861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 12/10/2022] Open
Abstract
Hydrothermal treatment of Brussels sprouts (Brassica oleracea var. gemmifera) induces both physical and chemical changes in nutrients and non-nutrients. It also affects the bioaccessibility of individual compounds. The aim of this study was to investigate the influence of hydrothermal treatment (boiling, steaming, and sous vide technique) on the concentration of the selected nutrients and non-nutrients in Brussels sprouts and in vitro bioaccessibility of the mineral components. It has been shown that, in terms of the leaching of nutrients and non-nutrients into the aqueous medium, traditional cooking in water involves the greatest percentage loss (the highest decrease in dry matter (11.8%), ash (13.3%), protein (10.4%), crude fat (43.3%), dietary fiber (9.5%), digestible carbohydrates (12.2%), and most of mineral components (7.6–39.8%)). In contrast, steam cooking and sous vide cooking of Brussels sprouts allow a higher level of preservation of the individual compounds. By using reduced process temperatures and vacuum packaging, sous vide cooking can be an alternative to traditional cooking to preserve the higher nutritional value of Brassica oleracea var. gemmifera (preservation of dry matter, ash, crude fat, and most of the mineral components at the level of the raw sample p ≤ 0.05).
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Affiliation(s)
- Joanna Doniec
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
- Correspondence: ; Tel.: +48-12-662-4829
| | - Adam Florkiewicz
- Department of Food Analysis and Quality Assessment, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
| | - Robert Duliński
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
| | - Agnieszka Filipiak-Florkiewicz
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
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18
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Zayed A, Sheashea M, Kassem IAA, Farag MA. Red and white cabbages: An updated comparative review of bioactives, extraction methods, processing practices, and health benefits. Crit Rev Food Sci Nutr 2022; 63:7025-7042. [PMID: 35174750 DOI: 10.1080/10408398.2022.2040416] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Red and white cabbages (Brassica oleracea var. capitata f. alba and rubra, respectively) are two of the most commercially valued vegetables in crucifers, well-recognized for their unique sensory and nutritive attributes in addition to a myriad of health-promoting benefits. The current review addressed the differential qualitative/quantitative phytochemical make-ups for the first time for better utilization as nutraceuticals and to identify potential uses based on the chemical makeup of both cultivars (cvs.). In addition, extraction methods are compared highlighting their advantages and/or limitations with regards to improving yield and stability of cabbage bioactives, especially glucosinolates. Besides, the review recapitulated detailed action mechanism and safety of cabbage bioactives, as well as processing technologies to further improve their effects are posed as future perspectives. White and red cabbage cvs. revealed different GLSs profile which affected by food processing, including enzymatic hydrolysis, thermal breakdown, and leaching. In addition, the red cultivar provides high quality pigment for industrial applications. Moreover, non-conventional modern extraction techniques showed promising techniques for the recovery of their bioactive constituents compared to solvent extraction. All these findings pose white and red cabbages as potential candidates for inclusion in nutraceuticals and/or to be commercialized as functional foods prepared in different culinary forms.
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Affiliation(s)
- Ahmed Zayed
- Pharmacognosy Department, College of Pharmacy, Tanta University, Tanta, Egypt
- Institute of Bioprocess Engineering, Technical University of Kaiserslautern, Kaiserslautern, Germany
| | - Mohamed Sheashea
- Aromatic and Medicinal Plants Department, Desert Research Center, Cairo, Egypt
| | - Iman A A Kassem
- Chemistry of Natural Compounds Department, National Research Centre, Dokki, Giza, Egypt
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
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19
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20
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Metaproteomics insights into fermented fish and vegetable products and associated microbes. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 3:100045. [PMID: 35415649 PMCID: PMC8991600 DOI: 10.1016/j.fochms.2021.100045] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 10/11/2021] [Accepted: 10/15/2021] [Indexed: 12/13/2022]
Abstract
Increasing global population means higher demand for healthy food. Fish and vegetables are healthy foods, but overproduction leads to spoilage. Fermentation of fish/vegetables elongate their shelf lives, improved flavour and functions. Microbes associated with Fish/vegetable fermentation produce health conferring peptides. There is little review on peptides elicited during fish/vegetable fermentations.
The interest in proteomic studies of fermented food is increasing; the role of proteins derived from fermentation extends beyond preservation, they also improve the organoleptic, anti-pathogenic, anti-cancer, anti-obesogenic properties, and other health conferring properties of fermented food. Traditional fermentation processes are still in use in certain cultures, but recently, the controlled process is gaining wider acceptance due to consistency and predictability. Scientists use modern biotechnological approaches to evaluate reactions and component yields from fermentation processes. Pieces of literature on fermented fish and vegetable end-products are scanty (compared to milk and meat), even though fish and vegetables are considered health conferring diets with high nutritional contents. Evaluations of peptides from fermented fish and vegetables show they have anti-obesity, anti-oxidative, anti-inflammatory, anti-pathogenic, anti-anti-nutrient, improves digestibility, taste, nutrient content, texture, aroma properties, etc. Despite challenges impeding the wider applications of the metaproteomic analysis of fermented fish and vegetables, their potential benefits cannot be underestimated.
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21
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Shekarri Q, Dekker M. A Physiological-Based Model for Simulating the Bioavailability and Kinetics of Sulforaphane from Broccoli Products. Foods 2021; 10:foods10112761. [PMID: 34829040 PMCID: PMC8620288 DOI: 10.3390/foods10112761] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/04/2021] [Accepted: 11/08/2021] [Indexed: 11/16/2022] Open
Abstract
There are no known physiological-based digestion models that depict glucoraphanin (GR) to sulforaphane (SR) conversion and subsequent absorption. The aim of this research was to make a physiological-based digestion model that includes SR formation, both by endogenous myrosinase and gut bacterial enzymes, and to simulate the SR bioavailability. An 18-compartment model (mouth, two stomach, seven small intestine, seven large intestine, and blood compartments) describing transit, reactions and absorption was made. The model, consisting of differential equations, was fit to data from a human intervention study using Mathwork’s Simulink and Matlab software. SR urine metabolite data from participants who consumed different broccoli products were used to estimate several model parameters and validate the model. The products had high, medium, low, and zero myrosinase content. The model’s predicted values fit the experimental values very well. Parity plots showed that the predicted values closely matched experimental values for the high (r2 = 0.95), and low (r2 = 0.93) products, but less so for the medium (r2 = 0.85) and zero (r2 = 0.78) myrosinase products. This is the first physiological-based model to depict the unique bioconversion processes of bioactive SR from broccoli. This model represents a preliminary step in creating a predictive model for the biological effect of SR, which can be used in the growing field of personalized nutrition.
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22
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Lietzow J. Biologically Active Compounds in Mustard Seeds: A Toxicological Perspective. Foods 2021; 10:2089. [PMID: 34574199 PMCID: PMC8472142 DOI: 10.3390/foods10092089] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 08/27/2021] [Accepted: 08/31/2021] [Indexed: 11/16/2022] Open
Abstract
Mustard plants have been widely cultivated and used as spice, medicine and as source of edible oils. Currently, the use of the seeds of the mustard species Sinapis alba (white mustard or yellow mustard), Brassica juncea (brown mustard) and Brassica nigra (black mustard) in the food and beverage industry is immensely growing due to their nutritional and functional properties. The seeds serve as a source for a wide range of biologically active components including isothiocyanates that are responsible for the specific flavor of mustard, and tend to reveal conflicting results regarding possible health effects. Other potentially undesirable or toxic compounds, such as bisphenol F, erucic acid or allergens, may also occur in the seeds and in mustard products intended for human consumption. The aim of this article is to provide comprehensive information about potentially harmful compounds in mustard seeds and to evaluate potential health risks as an increasing use of mustard seeds is expected in the upcoming years.
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Affiliation(s)
- Julika Lietzow
- Department of Food Safety, German Federal Institute for Risk Assessment, Max-Dohrn-Straße 8-10, 10589 Berlin, Germany
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23
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Teng J, Liao P, Wang M. The role of emerging micro-scale vegetables in human diet and health benefits-an updated review based on microgreens. Food Funct 2021; 12:1914-1932. [PMID: 33595583 DOI: 10.1039/d0fo03299a] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Increasing public concern about health has prompted humans to find new sources of food. Microgreens are young and immature plants that have been recently introduced as a new category of vegetables, adapting their production at the micro-scale. In this paper, the chemical compositions including micro-nutrients and some typical phytochemicals of microgreens are summarized. Their edible safety and potential health benefits are also reviewed. Microgreens play an increasingly vital role in health-promoting diets. They are considered good sources of nutritional and bioactive compounds, and show potential in the prevention of malnutrition and chronic diseases. Some strategies in the pre- or post-harvest stages of microgreens can be further applied to obtain better nutritional, functional, and sensorial quality with freshness and extended shelf life. This review provides valuable nutrient data and health information for microgreens, laying a theoretical foundation for people to consume microgreens more wisely, and providing great value for the development of functional products with microgreens.
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Affiliation(s)
- Jing Teng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, P.R. China
| | - Pan Liao
- Department of Biochemistry, Purdue University, West Lafayette, IN 47907, USA
| | - Mingfu Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, P.R. China and School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, P.R. China.
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24
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Sun J, Wang Y, Pang X, Tian S, Hu Q, Li X, Liu J, Wang J, Lu Y. The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables. Food Chem 2021; 360:130007. [PMID: 33993075 DOI: 10.1016/j.foodchem.2021.130007] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 04/27/2021] [Accepted: 05/01/2021] [Indexed: 02/06/2023]
Abstract
Brassica vegetables are widely consumed mostly after processing and cooking. These processing and cooking methods not only can affect the taste, texture, flavor and nutrients of these vegetables, but also influence the levels of some important bioactive compounds, such as glucosinolates (GLSs). Glucoraphanin (GLR) is the most abundant GLSs and its hydrolyzed component, sulforaphane (SLR), is the most powerful anti-cancer compound in brassica vegetables. In this review, we find out that varied treatments impact the retention of GLR and the formation of SLR differently. Be specific, 1) freezing can avoid the losses of GLR while short-time microwaving, short-time steaming and fermentation promote the biotransformation from GLR to SLR; 2) Boiling and blanching cause the largest losses of GLR and SLR, while freezing significantly protect their losses.; 3) Stir-frying varies the levels of GLR and SLR in different cooking conditions.
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Affiliation(s)
- Jing Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China
| | - Yunfan Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China
| | - Xinyi Pang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China
| | - Shuhua Tian
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China
| | - Qiaobin Hu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China
| | - Xiangfei Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China
| | - Yingjian Lu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China.
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25
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Ahmad A, Khan WU, Shah AA, Yasin NA, Ali A, Rizwan M, Ali S. Dopamine Alleviates Hydrocarbon Stress in Brassica oleracea through Modulation of Physio-Biochemical Attributes and Antioxidant Defense Systems. CHEMOSPHERE 2021; 270:128633. [PMID: 33077186 DOI: 10.1016/j.chemosphere.2020.128633] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/29/2020] [Accepted: 10/12/2020] [Indexed: 05/17/2023]
Abstract
Hydrocarbon stress has become one of the most restrictive factors for crop choice and productivity in most parts of the world. Dopamine (DA) has positively influenced the metabolic, physiological and biochemical activities besides the growth of plants under numerous abiotic stress conditions. The current study was performed to analyze the potential of DA to alleviate hydrocarbon stress and improve growth of Brassica oleracea plants. Hydrocarbon stress in plants was induced by growing in 5% and 10% crude oil contaminated soil. Crude oil stressed plants exhibited reduced growth besides decreased level of photosynthetic pigments and gas exchange attributes. Moreover, oil stressed plants showed elevated level of hydrogen peroxide (H2O2), electrolyte leakage (EL), malondialdehyde (MDA) and superoxide radical (O2-). However, exogenous application of 50, 100 and 200 μmol L-1 DA improved photosynthesis, shoot and root dry weight of B. oleracea seedlings growing in hydrocarbon amended soil. Additionally, DA100 treatments improved non-enzymatic and enzymatic antioxidants of treated seedlings. Our results demonstrate that increased gas exchange attributes, modulation of osmoregulators and improved activity of the antioxidative enzymes alleviated hydrocarbon stress in DA supplemented B. oleracea plants. Consequently, the first time observed ameliorative role of DA in hydrocarbon stress opens a new arena for application of this dynamic biomolecule for sustainable crop production.
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Affiliation(s)
- Aqeel Ahmad
- Guangdong Key Laboratory of New Technology Research of Vegetables, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
| | - Waheed Ullah Khan
- Department of Environmental Sciences, University College of Agriculture and Environmental Sciences, The Islamia University of Bahawalpur, Pakistan
| | - Anis Ali Shah
- Department of Botany, University of Narowal, Pakistan
| | | | - Aamir Ali
- Department of Botany, University of Sargodha, Pakistan
| | - Muhammad Rizwan
- Department of Environmental Science and Engineering, Govt. College University Faisalabad, 38000, Pakistan
| | - Shafaqat Ali
- Department of Environmental Science and Engineering, Govt. College University Faisalabad, 38000, Pakistan; Department of Biological Sciences and Technology, China Medical University, Taichung, 40402, Taiwan
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Karamat U, Sun X, Li N, Zhao J. Genetic regulators of leaf size in Brassica crops. HORTICULTURE RESEARCH 2021; 8:91. [PMID: 33931619 PMCID: PMC8087820 DOI: 10.1038/s41438-021-00526-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 01/03/2021] [Accepted: 02/24/2021] [Indexed: 05/06/2023]
Abstract
Leaf size influences plant development and biomass and is also an important agricultural trait in Brassica crops, in which leaves are the main organ produced for consumption. Leaf size is determined by the coordinated regulation of cell proliferation and cell expansion during leaf development, and these processes are strictly controlled by various integrated signals from the intrinsic regulatory network and the growth environment. Understanding the molecular mechanism of leaf size control is a prerequisite for molecular breeding for crop improvement purposes. Although research on leaf size control is just beginning in Brassica, recent studies have identified several genes and QTLs that are important in leaf size regulation. These genes have been proposed to influence leaf growth through different pathways and mechanisms, including phytohormone biosynthesis and signaling, transcription regulation, small RNAs, and others. In this review, we summarize the current findings regarding the genetic regulators of leaf size in Brassica and discuss future prospects for this research.
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Affiliation(s)
- Umer Karamat
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000, Baoding, China
| | - Xiaoxue Sun
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000, Baoding, China
| | - Na Li
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000, Baoding, China.
| | - Jianjun Zhao
- State Key Laboratory of North China Crop Improvement and Regulation, Key Laboratory of Vegetable Germplasm Innovation and Utilization of Hebei, Collaborative Innovation Center of Vegetable Industry in Hebei, College of Horticulture, Hebei Agricultural University, 071000, Baoding, China.
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Xu X, Bi S, Lao F, Chen F, Liao X, Wu J. Induced changes in bioactive compounds of broccoli juices after fermented by animal- and plant-derived Pediococcus pentosaceus. Food Chem 2021; 357:129767. [PMID: 33892355 DOI: 10.1016/j.foodchem.2021.129767] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 01/30/2021] [Accepted: 04/05/2021] [Indexed: 11/19/2022]
Abstract
To investigate the metabolism of bioactive compounds in broccoli juice fermented by animal- and plant-derived Pediococcus pentosaceus, levels of glucosinolates (GS), sulforaphane, and sulforaphane-nitrile; activity of myrosinase; and profiles of organic acids, vitamins, and amino acids were determined. Three aliphatic GS and four indolyl GS were identified. After fermentation by plant- and animal-derived P. pentosaceus, myrosinase activity, contents of total GS and sulforaphane nitrile, and levels of malic acid, acetic acid, ascorbic acid, and thiamine significantly decreased in pasteurized broccoli juice, whereas levels of sulforaphane, lactic acid, and citric acid significantly increased. Fermentation by plant-derived P. pentosaceus decreased levels of riboflavin and β-carotene and increased total levels of free amino acids, in contrast to the trends observed in broccoli juice after fermentation by animal-derived P. pentosaceus. This study indicates that P. pentosaceus may potentially be used in starter cultures to improve the nutritional and functional properties of fermented foods.
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Affiliation(s)
- Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, Shandong, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Shuang Bi
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Fang Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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28
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Wu X, Huang H, Childs H, Wu Y, Yu L, Pehrsson PR. Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake. Annu Rev Food Sci Technol 2021; 12:485-511. [PMID: 33467908 DOI: 10.1146/annurev-food-070620-025744] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Glucosinolates (GSLs) are a class of sulfur-containing compounds found predominantly in the genus Brassica of the Brassicaceae family. Certain edible plants in Brassica, known as Brassica vegetables, are among the most commonly consumed vegetables in the world. Over the last three decades, mounting evidence has suggested an inverse association between consumption of Brassica vegetables and the risk of various types of cancer. The biological activities of Brassica vegetables have been largely attributed to the hydrolytic products of GSLs. GSLs can be hydrolyzed by enzymes; thermal or chemical degradation also breaks down GSLs. There is considerable variation of GSLs in Brassica spp., which are caused by genetic and environmental factors. Most Brassica vegetables are consumed after cooking; common cooking methods have a complex influence on the levels of GSLs. The variationof GSLs in Brassica vegetables and the influence of cooking and processing methods ultimately affect their intake and health-promoting properties.
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Affiliation(s)
- Xianli Wu
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, USA;
| | - Hui Huang
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
| | - Holly Childs
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
| | - Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Liangli Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
| | - Pamela R Pehrsson
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, USA;
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29
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Brassica Bioactives Could Ameliorate the Chronic Inflammatory Condition of Endometriosis. Int J Mol Sci 2020; 21:ijms21249397. [PMID: 33321760 PMCID: PMC7763502 DOI: 10.3390/ijms21249397] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 11/26/2020] [Accepted: 12/05/2020] [Indexed: 02/07/2023] Open
Abstract
Endometriosis is a chronic, inflammatory, hormone-dependent disease characterized by histological lesions produced by the presence of endometrial tissue outside the uterine cavity. Despite the fact that an estimated 176 million women are affected worldwide by this gynecological disorder, risk factors that cause endometriosis have not been properly defined and current treatments are not efficient. Although the interaction between diet and human health has been the focus of many studies, little information about the correlation of foods and their bioactive derivates with endometriosis is available. In this framework, Brassica crops have emerged as potential candidates for ameliorating the chronic inflammatory condition of endometriosis, due to their abundant content of health-promoting compounds such as glucosinolates and their hydrolysis products, isothiocyanates. Several inflammation-related signaling pathways have been included among the known targets of isothiocyanates, but those involving aquaporin water channels have an important role in endometriosis. Therefore, the aim of this review is to highlight the promising effects of the phytochemicals present in Brassica spp. as major candidates for inclusion in a dietary approach aiming to improve the inflammatory condition of women affected with endometriosis. This review points out the potential roles of glucosinolates and isothiocyanates from Brassicas as anti-inflammatory compounds, which might contribute to a reduction in endometriosis symptoms. In view of these promising results, further investigation of the effect of glucosinolates on chronic inflammatory diseases, either as diet coadjuvants or as therapeutic molecules, should be performed. In addition, we highlight the involvement of aquaporins in the maintenance of immune homeostasis. In brief, glucosinolates and the modulation of cellular water by aquaporins could shed light on new approaches to improve the quality of life for women with endometriosis.
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Dawood MFA, Azooz MM. Insights into the oxidative status and antioxidative responses of germinating broccoli (Brassica oleracea var. italica L.) seeds in tungstate contaminated water. CHEMOSPHERE 2020; 261:127585. [PMID: 32739687 DOI: 10.1016/j.chemosphere.2020.127585] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Revised: 06/18/2020] [Accepted: 06/29/2020] [Indexed: 05/25/2023]
Abstract
The utilization of tungsten in traffic, smelting, mining, and other industrial applications allows its' accumulation in the environmental ecosystems. The present study included using a soluble form of tungsten (tungstate) at different levels (0, 1, 5, 10, 50, and 100 mg L-1) as a water contaminant. The germinating seeds experienced tungstate at 1-50 mg L-1 exhibited stimulation of seedling dry and fresh matter stress tolerance indices, whereas retardation of these traits at the level of 100 mg L-1 was manifested. The stimulation of seedling growth at the levels of 1-50 mg L-1 was associated with the regulation of reactive oxygen status, higher stability of cell membrane, and elevated level of antioxidative responses. Regarding the oxidative stress of the seedlings exposed to tungstate contaminated water, only the concentration of 100 mg L-1 induced accumulation of hydrogen peroxide, superoxide anion, and hydroxyl radical with apparent membrane deteriorations in terms of lipid peroxidation. Furthermore, reductions of phytochelatins, reduced glutathione, ascorbate, ascorbate peroxidase, glutathione peroxidase, as well as glutathione-S-transferase were the main symptoms of tungstate phytotoxicity at the same level. The accumulation of lignin, ionic peroxidase, soluble peroxidase, and lignin-related enzymes (phenylalanine ammonia-lyase and polyphenol oxidase) were the striking reasons for restricting seedlings growth at noxious tungstate level. The results could suggest that the elevated levels of defense systems, at least in part, were accountable for raising broccoli resistance against tungstate stress at low doses. Furthermore, these plants can grow in tungsten-polluted areas by modifying their physiological processes. However, this study shed the light to the eco-toxicity of tungstate and imparts evidence for the need to establishing environmental risk management of tungstate accumulation.
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Affiliation(s)
- Mona F A Dawood
- Botany and Microbiology Department, Faculty of Science, Assiut University, 71516, Assiut, Egypt.
| | - Mohamed M Azooz
- Botany and Microbiology Department, Faculty of Science, South Valley University, 83523, Qena, Egypt
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31
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Nor NDM, Lignou S, Bell L, Houston-Price C, Harvey K, Methven L. The Relationship between Glucosinolates and the Sensory Characteristics of Steamed-Pureed Turnip ( Brassica Rapa subsp. Rapa L.). Foods 2020; 9:foods9111719. [PMID: 33238411 PMCID: PMC7700530 DOI: 10.3390/foods9111719] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 11/12/2020] [Accepted: 11/19/2020] [Indexed: 01/16/2023] Open
Abstract
Glucosinolates (GSLs) are phytochemical compounds that can be found in Brassica vegetables. Seven separate batches of steamed-pureed turnip were assessed for GSL content using liquid chromatography mass spectrometry (LC-MS) and for sensory attributes by sensory profiling (carried out by a trained sensory panel). Twelve individual GSLs, which included 7 aliphatic, 4 indole and 1 arylaliphatic GSL, were identified across all batches. There were significant differences in individual GSL content between batches, with gluconasturtiin as the most abundant GSL. The total GSL content ranged from 16.07 to 44.74 μmol g-1 dry weight (DW). Sensory profiling concluded there were positive correlations between GSLs and bitter taste and negative correlations between GSLs (except glucobrassicanapin) and sweet taste. The batches, which had been purchased across different seasons, all led to cooked turnip that contained substantial levels of GSLs which were subsequently all rated as bitter.
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Affiliation(s)
- Nurfarhana Diana Mohd Nor
- Department of Early Childhood Education, Faculty of Human Development, Sultan Idris Education University, Tanjong Malim 35900, Perak, Malaysia;
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK;
| | - Stella Lignou
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK;
| | - Luke Bell
- School of Agriculture, Policy & Development, University of Reading, Whiteknights, Reading RG6 6EU, UK;
| | - Carmel Houston-Price
- School of Psychology and Clinical Language Sciences, University of Reading, Early Gate, Whiteknights, Reading RG6 6AL, UK; (C.H.-P.); (K.H.)
| | - Kate Harvey
- School of Psychology and Clinical Language Sciences, University of Reading, Early Gate, Whiteknights, Reading RG6 6AL, UK; (C.H.-P.); (K.H.)
| | - Lisa Methven
- Sensory Science Centre, Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6DZ, UK;
- Correspondence: ; Tel.: +44-0118-378-8714
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32
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Wang Z, Kwan ML, Pratt R, Roh JM, Kushi LH, Danforth KN, Zhang Y, Ambrosone CB, Tang L. Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables. Food Sci Nutr 2020; 8:5673-5682. [PMID: 33133569 PMCID: PMC7590320 DOI: 10.1002/fsn3.1836] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 07/27/2020] [Accepted: 07/28/2020] [Indexed: 12/29/2022] Open
Abstract
Cruciferous vegetables are primary sources of dietary isothiocyanates (ITCs), a group of phytochemicals showing promising cancer-chemopreventive activities in multiple cancer models. However, no study has thoroughly examined how cooking affects the yields of ITCs from cruciferous vegetables. In this study, a high-performance liquid chromatography (HPLC)-based cyclocondensation assay was performed to examine the ITC yields from four major cruciferous vegetables (broccoli, cabbage, cauliflower, and kale) under six cooking conditions (stir-frying, steaming, microwaving, boiling, stewing, and chip-baking for kale only) and measured the level of ITCs under the raw condition for a comprehensive list of cruciferous vegetables and ITC-containing condiments. A wide range of ITC yields was found across vegetables and condiments. Cooking significantly altered the ITC yields, showing an averagely four-fold increase by lightly cooking (stir-frying, steaming, and microwaving) and a 58% decrease by heavily cooking (boiling, stewing, and chip-baking). These findings will provide the evidence-based cooking guidance on cruciferous vegetable consumption and help better estimate dietary ITC exposure in epidemiologic studies.
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Affiliation(s)
- Zinian Wang
- Department of Cancer Prevention and ControlRoswell Park Comprehensive Cancer CenterBuffaloNYUSA
| | - Marilyn L. Kwan
- Division of ResearchKaiser Permanente Northern CaliforniaOaklandCAUSA
| | - Rachel Pratt
- Department of Cancer Prevention and ControlRoswell Park Comprehensive Cancer CenterBuffaloNYUSA
| | - Janise M. Roh
- Division of ResearchKaiser Permanente Northern CaliforniaOaklandCAUSA
| | - Lawrence H. Kushi
- Division of ResearchKaiser Permanente Northern CaliforniaOaklandCAUSA
| | - Kim N. Danforth
- Department of Research and EvaluationKaiser Permanente Southern CaliforniaPasadenaCAUSA
| | - Yuesheng Zhang
- Department of Pharmacology and TherapeuticsRoswell Park Comprehensive Cancer CenterBuffaloNYUSA
| | - Christine B. Ambrosone
- Department of Cancer Prevention and ControlRoswell Park Comprehensive Cancer CenterBuffaloNYUSA
| | - Li Tang
- Department of Cancer Prevention and ControlRoswell Park Comprehensive Cancer CenterBuffaloNYUSA
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33
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Sikorska-Zimny K, Beneduce L. The glucosinolates and their bioactive derivatives in Brassica: a review on classification, biosynthesis and content in plant tissues, fate during and after processing, effect on the human organism and interaction with the gut microbiota. Crit Rev Food Sci Nutr 2020; 61:2544-2571. [PMID: 32584172 DOI: 10.1080/10408398.2020.1780193] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The present study is a systematic review of the scientific literature reporting content, composition and biosynthesis of glucosinolates (GLS), and their derivative compounds in Brassica family. An amended classification of brassica species, varieties and their GLS content, organized for the different plant organs and in uniformed concentration measure unit, is here reported for the first time in a harmonized and comparative manner. In the last years, the studies carried out on the effect of processing on vegetables and the potential benefits for human health has increased rapidly and consistently the knowledge on the topic. Therefore, there was the need for an updated revision of the scientific literature of pre- and post-harvest modifications of GLS content, along with the role of gut microbiota in influencing their bioavailability once they are ingested. After analyzing and standardizing over 100 articles and the related data, the highest GLS content in Brassica, was declared in B. nigra (L.) W. D. J. Koch (201.95 ± 53.36 µmol g-1), followed by B. oleracea Alboglabra group (180.9 ± 70.3 µmol g-1). The authors also conclude that food processing can influence significantly the final content of GLS, considering the most popular methods: boiling, blanching, steaming, the latter can be considered as the most favorable to preserve highest level of GLS and their deriviatives. Therefore, a mild-processing strategic approach for GLS or their derivatives in food is recommended, in order to minimize the loss of actual bioactive impact. Finally, the human gut microbiota is influenced by Brassica-rich diet and can contribute in certain conditions to the increasing of GLS bioavailability but further studies are needed to assess the actual role of microbiomes in the bioavailability of healthy glucosinolate derivatives.
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Affiliation(s)
- Kalina Sikorska-Zimny
- Fruit and Vegetables Storage and Processing Department, Storage and Postharvest Physiology of Fruit and Vegetables Laboratory, Research Institute of Horticulture, Skierniewice, Poland.,Stefan Batory State University, Skierniewice, Poland
| | - Luciano Beneduce
- Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
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34
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Martínez S, Armesto J, Gómez-Limia L, Carballo J. Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review. Food Chem 2020; 313:126065. [DOI: 10.1016/j.foodchem.2019.126065] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 10/28/2019] [Accepted: 12/14/2019] [Indexed: 12/14/2022]
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35
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Putriani N, Perdana J, Meiliana, Nugrahedi PY. Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1745826] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Nandya Putriani
- Department of Food Technology, Soegijapranata Catholic University, Semarang, Indonesia
| | - Jimmy Perdana
- Department of Food Technology, Soegijapranata Catholic University, Semarang, Indonesia
- Department of Science and Technology, Nestlé NPTC Food, Singen (Hohentwiel), Germany
| | - Meiliana
- Department of Food Technology, Soegijapranata Catholic University, Semarang, Indonesia
| | - Probo Y. Nugrahedi
- Department of Food Technology, Soegijapranata Catholic University, Semarang, Indonesia
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36
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Lu Y, Pang X, Yang T. Microwave cooking increases sulforaphane level in broccoli. Food Sci Nutr 2020; 8:2052-2058. [PMID: 32328271 PMCID: PMC7174218 DOI: 10.1002/fsn3.1493] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 01/30/2020] [Accepted: 02/04/2020] [Indexed: 01/20/2023] Open
Abstract
Sulforaphane (SFR), an anticarcinogenic compound, forms from the hydrolysis of glucoraphanin (GLR) in broccoli. Cooking methods have been shown to affect broccoli GLR and SFR levels, but little is known about the effect of lightly cooking processes on them. In this study, the effects of microwave and low-temperature cooking on GLR and SFR contents in broccoli were investigated. Both microwaving and mild heating increased the GLR and SFR levels in broccoli compared to the raw samples (without any treatment). In particular, SFR level was significantly low under 40°C and dramatically increased from 40 to 60°C, but nothing was detected at 70°C. Compared with conventional heating, microwave heating increased the GLR and SFR yield by about 80% at 50 and 60°C. Microwave power level also influenced the SFR contents. At the same temperatures (50 and 60°C), high-power microwave (950 W) with a short time produced over 40% more SFR than low-power microwave treatment (475 W). Hence, mild heating by microwave could increase the GLR and SFR levels in broccoli, and high-power microwave heating with temperature control at 60°C could retain higher bioavailability of these bioactive compounds in broccoli.
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Affiliation(s)
- Yingjian Lu
- College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
- Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkMDUSA
- Beltsville Agricultural Research CenterFood Quality LaboratoryU.S. Department of AgricultureAgricultural Research ServiceBeltsvilleMDUSA
| | - Xinyi Pang
- College of Food Science and EngineeringNanjing University of Finance and EconomicsNanjingChina
| | - Tianbao Yang
- Beltsville Agricultural Research CenterFood Quality LaboratoryU.S. Department of AgricultureAgricultural Research ServiceBeltsvilleMDUSA
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37
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Quirante-Moya S, García-Ibañez P, Quirante-Moya F, Villaño D, Moreno DA. The Role of Brassica Bioactives on Human Health: Are We Studying It the Right Way? Molecules 2020; 25:E1591. [PMID: 32235638 PMCID: PMC7180841 DOI: 10.3390/molecules25071591] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 03/27/2020] [Accepted: 03/29/2020] [Indexed: 12/11/2022] Open
Abstract
Brassica vegetables and their components, the glucosinolates, have been suggested as good candidates as dietary coadjutants to improve health in non-communicable diseases (NCDs). Different preclinical and clinical studies have been performed in the last decade; however, some concerns have been posed on the lack of established and standardized protocols. The different concentration of bioactive compounds used, time of intervention or sample size, and the lack of blinding are some factors that may influence the studies' outcomes. This review aims to analyze the critical points of the studies performed with Brassica-related biomolecules and propose some bases for future trials in order to avoid biases.
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Affiliation(s)
- Sarai Quirante-Moya
- Centro de Salud Callosa del Segura, Paseo Enrique Tierno Galvan, 19, E-03360 Alicante, Spain;
| | - Paula García-Ibañez
- CEBAS-CSIC, Department of Plant Nutrition. Aquaporins Group, Campus Universitario de Espinardo-25, E-30100 Murcia, Spain; (P.G.-I.); (F.Q.-M.)
- CEBAS-CSIC, Department of Food Science and Technology, Phytochemistry and Healthy Foods Lab, Research Group on Quality, Safety and Bioactivity of Plant Foods, Campus de Espinardo-25, E-30100 Espinardo, Murcia, Spain
| | - Francisco Quirante-Moya
- CEBAS-CSIC, Department of Plant Nutrition. Aquaporins Group, Campus Universitario de Espinardo-25, E-30100 Murcia, Spain; (P.G.-I.); (F.Q.-M.)
| | - Débora Villaño
- Faculty of Health Sciences, Department of Pharmacy, Universidad Católica de San Antonio de Murcia (UCAM), Campus de los Jerónimos, E-30107 Guadalupe, Murcia, Spain;
| | - Diego A. Moreno
- CEBAS-CSIC, Department of Food Science and Technology, Phytochemistry and Healthy Foods Lab, Research Group on Quality, Safety and Bioactivity of Plant Foods, Campus de Espinardo-25, E-30100 Espinardo, Murcia, Spain
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38
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Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage ( Brassica rapa L. subsp. chinensis). Foods 2019; 8:foods8090399. [PMID: 31500353 PMCID: PMC6770643 DOI: 10.3390/foods8090399] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 08/28/2019] [Accepted: 08/29/2019] [Indexed: 12/11/2022] Open
Abstract
Non-heading Chinese cabbage (Brassica rapa L. subsp. chinensis) is a widely consumed leafy vegetable by the rural people in South Africa. Traditional blanching methods (5%, 10% or 20% lemon juice solutions in steam, microwave treatments and hot water bath at 95 °C) on the changes of colour properties, phenolic metabolites, glucosinolates and antioxidant properties were investigated in this study. Blanching at 95 °C in 5% lemon juice solution maintained the chlorophyll content, reduced the difference in colour change ∆E, and increased the total phenolic content and the antioxidant activities (ferric reducing-antioxidant power assay (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assay). The highest concentration of kaempferol-dihexoside, kaempferol-sophoroside, kaempferol hexoside, and ferulic acid was noted in samples blanched in 5% lemon juice, at 95 °C. However, concentrations of kaempferol O-sophoroside-O-hexoside was highest in raw leaf samples. Supervised Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) and the UPLC-MS and chemometric approach showed the acid protocatechuoyl hexose unique marker identified responsible for the separation of the blanching treatments (5% lemon juice at 95° C) and raw leaves. However, other unidentified markers are also responsible for the separation of the two groups (the raw leaves and the hot water moist blanched samples) and these need to be identified. Blanching at 95 °C in 10% lemon solution significantly increased the glucosinolate sinigrin content. Overall blanching at 95 °C in 5% lemon juice solution can be recommended to preserve the functional compounds in Nightshade leaves.
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Miao H, Lin J, Zeng W, Wang M, Yao L, Wang Q. Main Health-Promoting Compounds Response to Long-Term Freezer Storage and Different Thawing Methods in Frozen Broccoli Florets. Foods 2019; 8:foods8090375. [PMID: 31480590 PMCID: PMC6769634 DOI: 10.3390/foods8090375] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 08/26/2019] [Accepted: 08/27/2019] [Indexed: 11/16/2022] Open
Abstract
The effects of long-term freezer storage and different defrosting methods on the retention of glucosinolates, vitamin C, and total phenols in frozen broccoli florets were investigated in the present study. Frozen broccoli florets were stored in a freezer at -20 °C for 165 days or subjected to defrosting by three different house-hold thawing methods (water, air, and refrigerator defrosting). Results showed that all glucosinolates were well preserved, while vitamin C and total phenols were reduced by less than 12% and 19% of the control, respectively, during the storage. Besides, refrigerator and air defrosting were better than water defrosting in glucosinolates retention, and refrigerator defrosting was the best in vitamin C preservation. No difference was observed in reserving phenolic compounds among the three methods. In conclusion, long-term freezer storage is an excellent way to preserve broccoli florets, and refrigerator defrosting is the best way to maintain the nutritional compounds in frozen broccoli florets.
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Affiliation(s)
- Huiying Miao
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
- Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China
| | - Jiayao Lin
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
- Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China
| | - Wei Zeng
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
- Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China
| | - Mengyu Wang
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
- Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China
| | - Leishuan Yao
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Department of Horticulture, Zhejiang University, Hangzhou 310058, China
- Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China
| | - Qiaomei Wang
- Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Department of Horticulture, Zhejiang University, Hangzhou 310058, China.
- Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou 310058, China.
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40
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Baenas N, Marhuenda J, García-Viguera C, Zafrilla P, Moreno DA. Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods. Foods 2019; 8:foods8070257. [PMID: 31336993 PMCID: PMC6679111 DOI: 10.3390/foods8070257] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 07/11/2019] [Accepted: 07/11/2019] [Indexed: 12/20/2022] Open
Abstract
Brassica vegetables are of great interest due to their antioxidant and anti-inflammatory activity, being responsible for the glucosinolates (GLS) and their hydroxylated derivatives, the isothiocyanates (ITC). Nevertheless, these compounds are quite unstable when these vegetables are cooked. In order to study this fact, the influence of several common domestic cooking practices on the degradation of GLS and ITC in two novel Brassica spp.: broccolini (Brassica oleracea var italica Group x alboglabra Group) and kale (Brassica oleracea var. sabellica L.) was determined. On one hand, results showed that both varieties were rich in health-promoter compounds, broccolini being a good source of glucoraphanin and sulforaphane (≈79 and 2.5 mg 100 g−1 fresh weight (F.W.), respectively), and kale rich in glucoiberin and iberin (≈12 and 0.8 mg 100 g−1 F.W., respectively). On the other hand, regarding cooking treatments, stir-frying and steaming were suitable techniques to preserve GLS and ITC (≥50% of the uncooked samples), while boiling was deleterious for the retention of these bioactive compounds (20–40% of the uncooked samples). Accordingly, the appropriate cooking method should be considered an important factor to preserve the health-promoting effects in these trending Brassica.
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Affiliation(s)
- Nieves Baenas
- Institute of Nutritional Medicine, University Medical Center Schleswig-Holstein, Campus Lübeck, Ratzeburger Allee 160, 23538 Lübeck, Germany
| | - Javier Marhuenda
- Faculty of Health Sciences, Department of Pharmacy, Universidad Católica San Antonio de Murcia (UCAM), Campus de los Jerónimos, Guadalupe, E-30107 Murcia, Spain
| | - Cristina García-Viguera
- Phytochemistry and Healthy Foods Laboratory, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Sciences and Technology, CEBAS-CSIC, Campus de Espinardo-25, E-30100 Murcia, Spain
| | - Pilar Zafrilla
- Faculty of Health Sciences, Department of Pharmacy, Universidad Católica San Antonio de Murcia (UCAM), Campus de los Jerónimos, Guadalupe, E-30107 Murcia, Spain
| | - Diego A Moreno
- Phytochemistry and Healthy Foods Laboratory, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Sciences and Technology, CEBAS-CSIC, Campus de Espinardo-25, E-30100 Murcia, Spain.
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41
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Yang W, Lu X, Zhang Y, Qiao Y. Effect of cooking methods on the health‐promoting compounds, antioxidant activity and nitrate of tatsoi (
Brassica rapa
L. ssp.
narinosa
). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Wenjie Yang
- Key Laboratory of Horticultural Plant Biology, Ministry of Education; College of Horticulture and Forestry Science Huazhong Agricultural University Wuhan People’s Republic of China
- College of Horticulture and Forestry Science Huazhong Agricultural University Wuhan People’s Republic of China
| | - Xinjun Lu
- College of Horticulture and Forestry Science Huazhong Agricultural University Wuhan People’s Republic of China
| | - Yi Zhang
- College of Horticulture and Forestry Science Huazhong Agricultural University Wuhan People’s Republic of China
| | - Yang Qiao
- College of Horticulture and Forestry Science Huazhong Agricultural University Wuhan People’s Republic of China
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42
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Shen Q, Jiang J, Wang M, Chen J, Liu D, Ye X, Hu Y. Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13918] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qing Shen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- Department of Food Science and Technology, College of Agriculture and Environmental Sciences University of California Davis California
| | - Jing Jiang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Mengting Wang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Yaqin Hu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China
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43
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Prieto MA, López CJ, Simal-Gandara J. Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:305-350. [PMID: 31445598 DOI: 10.1016/bs.afnr.2019.02.008] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Glucosinolates are a large group of plant secondary metabolites with nutritional effects and biologically active compounds. Glucosinolates are mainly found in cruciferous plants such as Brassicaceae family, including common edible plants such as broccoli (Brassica oleracea var. italica), cabbage (B. oleracea var. capitata f. alba), cauliflower (B. oleracea var. botrytis), rapeseed (Brassica napus), mustard (Brassica nigra), and horseradish (Armoracia rusticana). If cruciferous plants are consumed without processing, myrosinase enzyme will hydrolyze the glucosinolates to various metabolites, such as isothiocyanates, nitriles, oxazolidine-2-thiones, and indole-3-carbinols. On the other hand, when cruciferous are cooked before consumption, myrosinase is inactivated and glucosinolates could be partially absorbed in their intact form through the gastrointestinal mucosa. This review paper summarizes the glucosinolate molecular breakdown, their genetic aspects from biosynthesis to precursors, their bioavailability (assimilation, absorption, and elimination of these molecules), their sensory properties, identified healthy and adverse effects, as well as the impact of processing on their bioavailability.
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Affiliation(s)
- M A Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense, Spain; Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo-Vigo Campus, Vigo, Spain
| | - Cecilia Jiménez López
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense, Spain; Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo-Vigo Campus, Vigo, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense, Spain.
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44
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Are Raw Brassica Vegetables Healthier Than Cooked Ones? A Randomized, Controlled Crossover Intervention Trial on the Health-Promoting Potential of Ethiopian Kale. Nutrients 2018; 10:nu10111622. [PMID: 30400138 PMCID: PMC6266411 DOI: 10.3390/nu10111622] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Revised: 10/22/2018] [Accepted: 10/23/2018] [Indexed: 12/15/2022] Open
Abstract
The present human intervention trial investigated the health-promoting potential of B. carinata, with a focus on effects of thermal processing on bioactivity. Twenty-two healthy subjects consumed a B. carinata preparation from raw (allyl isothiocyanate-containing) or cooked (no allyl isothiocyanate) leaves for five days in a randomized crossover design. Peripheral blood mononuclear cells were exposed to aflatoxin B1 (AFB1), with or without metabolic activation using human S9 mix, and subsequently analyzed for DNA damage using the comet assay. Plasma was analyzed for total antioxidant capacity and prostaglandin E₂ (PGE₂) levels. Cooked B. carinata significantly reduced DNA damage induced by AFB1 as compared to baseline levels (+S9 mix: 35%, -S9 mix: 33%, p ≤ 0.01, respectively). Raw B. carinata only reduced DNA damage by S9-activated AFB1 by 21% (p = 0.08). PGE₂ plasma levels were significantly reduced in subjects after consuming raw B. carinata. No changes in plasma antioxidant capacity were detectable. A balanced diet, including raw and cooked Brassica vegetables, might be suited to fully exploit the health-promoting potential. These results also advocate the promotion of B. carinata cultivation in Eastern Africa as a measure to combat effects of unavoidable aflatoxin exposure.
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Oliviero T, Verkerk R, Dekker M. Isothiocyanates from Brassica Vegetables-Effects of Processing, Cooking, Mastication, and Digestion. Mol Nutr Food Res 2018; 62:e1701069. [PMID: 29898282 PMCID: PMC6175105 DOI: 10.1002/mnfr.201701069] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 05/15/2018] [Indexed: 12/14/2022]
Abstract
The formation of health-beneficial isothiocyanates (ITCs) from glucosinolates depends on a wide variety of plant-intrinsic factors (e.g., concentration of glucosinolates, activity of myrosinase, and specifier proteins) and on a multitude of extrinsic postharvest factors such as the conditions used during industrial processing, domestic preparation, mastication, and digestion. All of these factors contribute to a large variability in the formation of ITCs (and other breakdown products), as well as their intake and absorption upon consumption of Brassica vegetables. This uncertainty in ITC intake and absorption is a barrier for the determination of an optimal Brassica vegetable consumption pattern. In this review, the intrinsic and extrinsic factors that affect the formation, intake, and absorption of ITCs are described according to the most recent findings. The focus of this review includes the hydrolysis reaction mechanisms, the elucidation of the primary factors that play a role in the hydrolysis reaction, the influence of processing and cooking conditions, the effect of chewing, and the roles of the gastric and upper intestinal phases, including the effect of the meal composition (e.g., the effect of other meal compounds present during digestion) on the potential formation of ITCs.
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Affiliation(s)
- Teresa Oliviero
- Food Quality and Design GroupDepartment of Agrotechnology and Food SciencesWageningen UniversityBornse Weilanden 96708 WGWageningenThe Netherlands
| | - Ruud Verkerk
- Food Quality and Design GroupDepartment of Agrotechnology and Food SciencesWageningen UniversityBornse Weilanden 96708 WGWageningenThe Netherlands
| | - Matthijs Dekker
- Food Quality and Design GroupDepartment of Agrotechnology and Food SciencesWageningen UniversityBornse Weilanden 96708 WGWageningenThe Netherlands
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46
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Oliviero T, Verkerk R, Dekker M. Reply to "Dietary glucosinolates and risk of type 2 diabetes in 3 prospective cohort studies". Am J Clin Nutr 2018; 108:425. [PMID: 30101331 DOI: 10.1093/ajcn/nqy126] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Teresa Oliviero
- From the Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands
| | - Ruud Verkerk
- From the Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands
| | - Matthijs Dekker
- From the Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands
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47
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Bello C, Maldini M, Baima S, Scaccini C, Natella F. Glucoraphanin and sulforaphane evolution during juice preparation from broccoli sprouts. Food Chem 2018; 268:249-256. [PMID: 30064754 DOI: 10.1016/j.foodchem.2018.06.089] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Revised: 06/13/2018] [Accepted: 06/18/2018] [Indexed: 12/11/2022]
Abstract
Broccoli sprouts are considered functional food as they are naturally enriched in glucoraphanin (GR) that is the biological precursor of the anticancer compound sulforaphane (SFN). Due to its health promoting value, also broccoli sprout juice is becoming very popular. The present study aimed to quantitatively assess the conversion of GR to its hydrolysis products, SFN and SFN-nitrile, during the juice preparation process. We demonstrated that SFN plus SFN-nitrile yield from glucoraphanin is quite low (≈25%) and that some SFN is lost during the juice preparation partially due to the spontaneous conversion to sulforaphane-amine or conjugation to GSH and proteins naturally present in the juice. Our results demonstrate that the detection of the sole SFN free form does not provide reliable information about the real concentration of this functional compound in the juice.
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Affiliation(s)
- Cristiano Bello
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Food and Nutrition Research Centre, Via Ardeatina 546, 00178 Roma, Italy.
| | - Mariateresa Maldini
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Food and Nutrition Research Centre, Via Ardeatina 546, 00178 Roma, Italy
| | - Simona Baima
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Food and Nutrition Research Centre, Via Ardeatina 546, 00178 Roma, Italy.
| | - Cristina Scaccini
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Food and Nutrition Research Centre, Via Ardeatina 546, 00178 Roma, Italy.
| | - Fausta Natella
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Food and Nutrition Research Centre, Via Ardeatina 546, 00178 Roma, Italy.
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48
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Cools K, Terry LA. The effect of processing on the glucosinolate profile in mustard seed. Food Chem 2018; 252:343-348. [DOI: 10.1016/j.foodchem.2018.01.096] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Revised: 01/10/2018] [Accepted: 01/12/2018] [Indexed: 10/18/2022]
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49
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Sarvan I, van der Klauw M, Oliviero T, Dekker M, Verkerk R. The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.04.033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
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50
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Nugrahedi PY, Oliviero T, Heising JK, Dekker M, Verkerk R. Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:439-444. [PMID: 29134463 PMCID: PMC5717120 DOI: 10.1007/s11130-017-0646-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables are tasty. However, the retention of phytochemicals like the health-beneficial glucosinolates in Brassica vegetables is less explored for stir-frying in comparison to other cooking methods. This study investigates the retention of glucosinolates in Chinese cabbage (Brassica rapa ssp. pekinensis) and pakchoi (Brassica rapa ssp. chinensis) as affected by stir-frying at various cooking durations and temperatures. Stir-frying experiments were performed at set pan temperatures ranging from 160 to 250 °C for a duration of 1 to 8 min. Results showed that aliphatic glucobrassicanapin is the most abundant glucosinolate identified in fresh Chinese cabbage and pakchoi, contributing for 48 and 63% of the total glucosinolate content, respectively, followed by glucoiberin and gluconapin. Stir-frying retains the glucosinolates even at the highest temperature applied. Such retention is explained by the quick inactivation of the glucosinolate-hydrolytic enzyme myrosinase during the first minutes of frying, and by the thermal stability of the glucosinolates at those temperature/time conditions. Moreover, due to the absence of a separate water phase, leaching losses did not occur, in contrast to what is observed when boiling Brassica vegetables. These results show that stir-frying may be a suitable health-beneficial cooking option that prevents the loss of glucosinolates.
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Affiliation(s)
- Probo Y Nugrahedi
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
- Department of Food Technology, Soegijapranata Catholic University, Jl. Pawiyatan Luhur IV/1 Bendan Duwur, Semarang, 50234, Indonesia
| | - Teresa Oliviero
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands.
| | - Jenneke K Heising
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
| | - Ruud Verkerk
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 17, 6700 AA, Wageningen, The Netherlands
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