Isothiocyanates, Nitriles, and Epithionitriles from Glucosinolates Are Affected by Genotype and Developmental Stage in Brassica oleracea Varieties.
Isothiocyanates, Nitriles, and Epithionitriles from Glucosinolates Are Affected by Genotype and Developmental Stage in Brassica oleracea Varieties.
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DOI：
10.3389/fpls.2017.01095
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发表时间：
2017
影响因子：
5.6
通讯作者：
Schreiner M
中科院分区：
文献类型：
--
作者：
Hanschen FS;Schreiner M
甘蓝类蔬菜，如花椰菜、花椰菜和卷心菜，在人类饮食中对硫代葡萄糖苷的消耗起着重要作用。在蔬菜组织浸渍时，芥子油苷被酶降解形成挥发性异硫氰酸酯、腈和硫代环己腈。然而，只有异硫氰酸酯的摄取与癌症预防作用有关。因此，特别是评估异硫氰酸酯的形成是非常有意义的。在这里，我们研究了形成硫代葡萄糖苷和他们各自的水解产物在芽和充分发展的蔬菜头的不同基因型的五个B。甘蓝品种：花椰菜、花椰菜以及白色、红色和萨沃伊甘蓝。此外，在三个不同的发展阶段（迷你，充分发展，和过成熟的头）的形成芥子油苷和它们各自的水解产物的头部发展过程中的个体发育（发展阶段）的影响进行了评估。西兰花和红甘蓝中主要含有4-（甲基亚磺酰基）丁基硫代葡萄糖苷（萝卜硫苷），而花椰菜、萨沃伊甘蓝和白色甘蓝中主要含有2-丙烯基（芥子苷）和3-（甲基亚磺酰基）丙基硫代葡萄糖苷（葡萄糖苷）。水解后，环硫腈或腈通常是主要的水解产物，其中1-氰基-2，3-环硫丙烷在白色甘蓝芽中含量最高，高达5.7 μmol/g鲜重。值得注意的是，与完全发育的蔬菜相比，豆芽通常含有超过10倍的硫代葡萄糖苷或其水解产物。此外，在头部发育过程中，硫代葡萄糖苷浓度以及水解产物浓度发生变化，迷你头含有最高的异硫氰酸盐浓度。因此，从预防癌症的角度来看，消费迷你头的B。推荐使用甘蓝品种。
Vegetables of the Brassica oleracea group, such as broccoli, cauliflower, and cabbage, play an important role for glucosinolate consumption in the human diet. Upon maceration of the vegetable tissue, glucosinolates are degraded enzymatically to form volatile isothiocyanates, nitriles, and epithionitriles. However, only the uptake of isothiocyanates is linked to the cancer-preventive effects. Thus, it is of great interest to evaluate especially the isothiocyanate formation. Here, we studied the formation of glucosinolates and their respective hydrolysis products in sprouts and fully developed vegetable heads of different genotypes of the five B. oleracea varieties: broccoli, cauliflower as well as white, red, and savoy cabbages. Further, the effect of ontogeny (developmental stages) during the head development on the formation of glucosinolates and their respective hydrolysis products was evaluated at three different developmental stages (mini, fully developed, and over-mature head). Broccoli and red cabbage were mainly rich in 4-(methylsulfinyl)butyl glucosinolate (glucoraphanin), whereas cauliflower, savoy cabbage and white cabbage contained mainly 2-propenyl (sinigrin) and 3-(methylsulfinyl)propyl glucosinolate (glucoiberin). Upon hydrolysis, epithionitriles or nitriles were often observed to be the main hydrolysis products, with 1-cyano-2,3-epithiopropane being most abundant with up to 5.7 μmol/g fresh weight in white cabbage sprouts. Notably, sprouts often contained more than 10 times more glucosinolates or their hydrolysis products compared to fully developed vegetables. Moreover, during head development, both glucosinolate concentrations as well as hydrolysis product concentrations changed and mini heads contained the highest isothiocyanate concentrations. Thus, from a cancer-preventive point of view, consumption of mini heads of the B. oleracea varieties is recommended.