Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp

Abstract

Totušek J., Tříska J., Lefnerová D., Strohalm J., Vrchotová N., Zendulka O., Průchová J., Chaloupková J., Novotná P., Houška M. (2011): Contents of sulforaphane and total isothiocyanates, antimutagenic activity, and inhibition of clastogenicity in pulp juices from cruciferous plants. Czech J. Food Sci., 29: 548-556.The consumption of Cruciferous vegetables is important for the prevention of cancerous diseases, particularly colorectal cancer. The effects of technological treatments (freezing, pasteurisation, high-pressure treatment) on the content of isothiocyanates, considered to be the active substance, were observed in single-species vegetable juices prepared from cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, white and red cabbage). The contents of sulforaphane and total isothiocyanates were studied relative to the temperature, action period, and time delay after juice pressing. Sulforaphane and total isothiocyanates were determined by HPLC. Sulforaphane content in various parts of fresh broccoli was also assessed. Antimutagenic activity of the juices (frozen, pasteurised, and high-pressure treated) was evaluated using the Ames test and the following mutagens: AFTB1 (aflatoxin B1), IQ (2-amino-3-methyl-3H-imidazo-[4,5-f]quinoline), and MNU (2-nitroso-2-methylurea). Clastogenicity inhibition of the mutagens, in response to broccoli juice, as well as of pure sulforaphane, was observed using an in vivo experiment (the micronucleus test). It was shown that in terms of sulforaphane content, it is best to let broccoli juice stand for 60 min after pressing and pH adjustment. Sulforaphane content does not change under heating to 60°C. Its content decreases considerably (compared to fresh juice) with heating to higher temperatures than 60°C. High-pressure treatment preserves mutagenic inhibition to the same degree as juices freezing.

Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluation

“…This communication describes the preparation of juices from red beet, celery, parsnip, broccoli, carrot, sauerkraut, and other vegetables that are inexpensive, locally available all the year round and have relatively stable quality (Houška et al 2007;Totušek et al 2011).…”

Effects of top-dressing nitrogen levels on the productivity of cauliflower

“…Cauliflower has become one of the main vegetables grown in Brazil probably due to its recognition as a functional food, acting mainly on cancer prevention (Totušek et al, 2011) due to the presence of antioxidants and high concentrations of vitamins (Soegas et al, 2011). Nitrogen is a precursor of these substances (Schumacher et al, 2012).…”

Brassica oleracea (Italica Group)

“…Isothiocyanate content in broccoli juice treated by freezing, pasteurization and high pressure was found to range from 1.45 to 10.68, 1.94 to 5.54 and 1.87 to 11.27 μmol/l, respectively (Totušek et al 2011 ). Sulforaphane content in broccoli juice treated by freezing, pasteurization and high pressure was found to range from 7.77 to 14.25, 8.87 to 15.67 and 8.24 to 14.64 μg/ml, respectively.…”

“…The results of this study indicated the presence of potent antigenotoxic factors in broccoli. In the Ames mutagenic test using Salmonella typhimurium TA 100, high pressure or freezing treatment of broccoli juice exerted strongly positive test MNU (2-nitroso-2-methylurea) mutagen inhibition (Totušek et al 2011 ). In the Ames mutagenic test using Salmonella typhimurium TA 98, high pressure or freezing treatment of broccoli juice exerted strongly positive test on IQ (2-amino-3-methyl-3H-imi-dazo-[4,5-f ]quinoline) mutagen inhibition.…”