Comparison of Glucosinolate Profiles in Different Tissues of Nine Brassica Crops.
Comparison of Glucosinolate Profiles in Different Tissues of Nine Brassica Crops.
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DOI：
10.3390/molecules200915827
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发表时间：
2015-08-31
期刊：
影响因子：
--
通讯作者：
Lee JG
中科院分区：
文献类型：
--
作者：
Bhandari SR;Jo JS;Lee JG
测定并比较了9种芸苔属植物（包括花椰菜、卷心菜、西兰花、萝卜、白斑菜、小白菜、白菜、芥菜和羽衣甘蓝）中硫代葡萄糖苷（GSL）在不同组织（种子、芽、成熟根和芽）中的分布和浓度。各个GSLs的组成和浓度在不同的作物、不同的组织和不同的生长阶段是不同的。在大多数作物中，种子的总GSL浓度最高，而芽的总GSL浓度最低。脂肪族GSL浓度在种子中最高，其次是芽、芽和根。吲哚GSL浓度在大多数作物的根或茎组织中最高。相反，芳香GSL浓度在根中最高。在所检测的9种作物中，西兰花在种子（110.76µmol·g−1）和芽（162.19µmol·g−1）中表现出最高的总GSL浓度，而芥菜在芽（61.76µmol·g−1）和根（73.61µmol·g−1）中表现出最高的总GSL浓度。在萝卜的所有组织中均观察到最低的GSL浓度。
Glucosinolate (GSL) profiles and concentrations in various tissues (seeds, sprouts, mature root, and shoot) were determined and compared across nine Brassica species, including cauliflower, cabbage, broccoli, radish, baemuchae, pakchoi, Chinese cabbage, leaf mustard, and kale. The compositions and concentrations of individual GSLs varied among crops, tissues, and growth stages. Seeds had highest total GSL concentrations in most of crops, whereas shoots had the lowest GSL concentrations. Aliphatic GSL concentrations were the highest in seeds, followed by that in sprouts, shoots, and roots. Indole GSL concentration was the highest in the root or shoot tissues in most of the crops. In contrast, aromatic GSL concentrations were highest in roots. Of the nine crops examined, broccoli exhibited the highest total GSL concentration in seeds (110.76 µmol·g−1) and sprouts (162.19 µmol·g−1), whereas leaf mustard exhibited the highest total GSL concentration in shoots (61.76 µmol·g−1) and roots (73.61 µmol·g−1). The lowest GSL concentrations were observed in radish across all tissues examined.
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影响因子：
4.3
作者：
Bellostas, Natalia;Kachlicki, Piotr;Sorensen, Hilmer
通讯作者：
Sorensen, Hilmer
影响因子：
4.1
作者：
Bellostas, Natalia;Sorensen, Jens C.;Sorensen, Hilmer
通讯作者：
Sorensen, Hilmer
DOI：
10.1111/j.1365-2621.2009.01970.x
发表时间：
2009-07-01
影响因子：
3.3
作者：
Lim, Sooyeon;Lee, Joonhee;Kim, Jong-Kee
通讯作者：
Kim, Jong-Kee
影响因子：
6.1
作者：
Barillari, J;Cervellati, R;Iori, R
通讯作者：
Iori, R
影响因子：
6
作者：
Lee, Min-Ki;Chun, Jin-Hyuk;Kim, Sun-Ju
通讯作者：
Kim, Sun-Ju