Bio-protective effects of glucosinolates – A review

Vig, Adarsh Pal; Rampal, Geetanjali; Thind, Tarunpreet Singh; Arora, Saroj

doi:10.1016/j.lwt.2009.05.023

Cited by 238 publications

(158 citation statements)

References 128 publications

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“…The chromatogram was developed at a flow rate of 1.2 ml/ min in a gradient of mobile phase A (10% acetonitrile, 0.05 M ammonium acetate, pH 5.7) and mobile phase B (80% acetonitrile, 0.05 M ammonium acetate, pH 5.7) as follows: 100-100-50-50-0-100% B at gradient time of 0-1-13-16-21-26 min mediated by other mechanisms than its free radical scavenging per se, as it has been suggested by Wagner et al (2008b). Furthermore, most of the GLS hydrolysis products do not neutralise free radicals directly but they exert an indirect antioxidant activity, which enhance the activity of xenobiotic-metabolizing enzymes triggering the long-lasting antioxidant activity (Vig et al 2009). Antioxidant activity and reducing power of raw and fermented cabbage were evaluated by PCL and CV methods (Table 1) and they were rather larger than those observed for the ABG standard.…”

Section: Electrochemical Characterisation Of Ascorbigenmentioning

confidence: 93%

Electrochemical Determination of Ascorbigen in Sauerkrauts

et al. 2011

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Ascorbigen (ABG), 2-C-(indol-3-yl)methyl-α-Lxylo-hex-3-ulofuranosono-1,4-lactone, was synthesised and its structure and purity was confirmed by means of 1 H NMR and 13 C NMR spectra and HPLC-PDA, respectively. The electrochemical behaviour of ABG was studied by cyclic voltammetry (CV) method for pH within the range of 3.0-7.0 and further characterisation was performed by differential pulse voltammetry (DPV) at pH 5.0. Voltammetric studies of ABG at glassy carbon electrode showed one irreversible oxidation peak (centred at E p =0.950 V for pH 5.0). The anodic peak current potential related to the irreversible oxidation of ABG was shifted towards more positive potentials with decreasing pH values. The linear response between concentration of ABG within the range of 0.08-0.75 mM and recorded current was observed. The DPV method was shown to be more sensitive when compared to the CV method. ABG showed a significant reducing activity provided by CV, whilst the antioxidant activity of ABG against O 2 −• was negligible. Electrochemical behaviour of ABG standard was applied successfully for the quantification of natural ABG in sauerkrauts by DPV and HPLC-CoulArray methods. Based on the developed analytical methods, ABG content increased during natural fermentation of cabbage at 0.5% and 1.5% NaCl levels, and results were comparable with those found in the literature.

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Section: Electrochemical Characterisation Of Ascorbigenmentioning

confidence: 93%

Electrochemical Determination of Ascorbigen in Sauerkrauts

et al. 2011

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“…2) The heat treatment could completely inactivated the myrosinase (163.0 nmoles sinigrin transformed per g fw of sample; data not shown), being this enzyme responsible for the glucosinolates conversion to isothiocyanates. Isothiocyanates from broccoli have shown high antimicrobial activities contrary to glucosinolates (Vig et al 2009). Accordingly, the glucosinolate-isothiocyanate conversion was possible in untreated unheated samples, contrary to heat-treated samples, with the observed preserving benefits from the isothiocyanates throughout storage of smoothies.…”

Section: Microbial Analysismentioning

confidence: 99%

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

et al. 2015

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Two fresh red vegetables smoothies based on tomato, carrots, pepper and broccoli and rich in healthpromoting compounds were developed. The smoothies showed a viscoelastic behaviour. According to sensory analyses, a shelf life of 28 days at 5°C for fresh blended smoothies was established while thermally-treated ones (3 min, 80°C) reached up to 40 days at 20°C and 58 days at 5°C. For those mild heat treated smoothies, total vitamin C degradation was 2-fold reduced during storage at 5°C compared to samples stored at 20°C while the initial total carotenoids, lycopene and total chlorophylls contents were not greatly affected. A 250-g portion of such smoothies covers in a great extend the established recommended daily nutrient intakes for dietary fibre, minerals and vitamin C of different population groups. As main conclusion, a mild thermal treatment and low temperature storage greatly increased the shelf life of red fresh vegetables smoothies and reduced total vitamin C degradation.

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“…(Dinkova-Kostova and Talalay 2008;Tumer et al 2015). Thus, glucosinolates and isothiocyanates are considered as indirect antioxidants, because they trigger the transcription of phase II metabolic enzymes (Ishida et al 2014;Vig et al 2009;Cartea González et al 2008;Fuentes et al 2015). Moreover, Barillari et al (2005a, b) also showed that glucosinolates such as glucoerucin, erucin or glucoraphasatin were peroxide scavenging antioxidants, which makes them good direct antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Biosynthesis and bioactivity of glucosinolates and their production in plant in vitro cultures

Sánchez-Pujante

Borja-Martínez

Pedreño

et al. 2017

Planta

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Main conclusion Glucosinolates are biologically active compounds which are involved in plant defense reaction. The use of plant in vitro cultures and genetic engineering is a promising strategy for their sustainable production.Glucosinolates are a class of secondary metabolites found mainly in Brassicaceae, which contain nitrogen and sulfur in their structures. Glucosinolates are divided into three groups depending on the amino acid from which they are biosynthesized. Aliphatic glucosinolates are generally derived from leucine, valine, methionine, isoleucine and alanine while indole and aromatic glucosinolates are derived from tryptophan and phenylalanine or tyrosine, respectively. These compounds are hydrolyzed by the enzyme myrosinase when plants are stressed by biotic and abiotic factors, obtaining different degradation products. Glucosinolates and their hydrolysis products play an important role in plant defense responses against different types of stresses. In addition, these compounds have beneficial effect on human health because they are strong antioxidants and they have potent cardiovascular, antidiabetic, antimicrobial and antitumoral activities. Due to all the properties described above, the demand for glucosinolates and their hydrolysis products has enormously increased, and therefore, new strategies that allow the production of these compounds to be improved are needed. The use of plant in vitro cultures is emerging as a biotechnological strategy to obtain glucosinolates and their derivatives. This work is focused on the biosynthesis of glucosinolates and the bioactivity of these compounds in plants. In addition, a detailed study on the strategies used to increase the production of several glucosinolates, in particular those synthesized in Brassicaceae, using in vitro plant cultures has been made. Special attention has been paid for increasing the production of glucosinolates and their derivatives using metabolic engineering.

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Bio-protective effects of glucosinolates – A review

Cited by 238 publications

References 128 publications

Electrochemical Determination of Ascorbigen in Sauerkrauts

Electrochemical Determination of Ascorbigen in Sauerkrauts

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

Biosynthesis and bioactivity of glucosinolates and their production in plant in vitro cultures

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