Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability

Effect of NaCl treatments on glucosinolate metabolism in broccoli sprouts

“…Sulforaphane is affected by various factors, such as pressure (van Eylen et al, 2008) and cooking methods (Jones et al, 2010). The changing trend of sulforaphane content was similar with the content of glucosinolates, especially glucoraphanin in broccoli sprouts during developmental stages in the present study.…”

“…Under optimal metabolic conditions, vacuole-existed glucosinolates are generally spatially separated from their hydrolysis enzymes, known as myrosinases (thioglucoside glucohydrolase, EC 3.2.1.147), which are located in specific proteins of plant cells (van Eylen et al, 2006;Kissen et al, 2009). The myrosinases are distributed throughout the organs of the plant, including leaves, roots, flowers, fruit, and seeds (Textor and Gershenzon, 2009).…”

“…Glucosinolate-myrosinase is a unique substrateenzyme system, in which myrosinases are responsible for glucosinolate turnover (van Eylen et al, 2006). Glucosinolates themselves are biologically inactive and must be enzymatically hydrolyzed to produce bioactive compounds.…”

“…When exposed to wounding or insect attack, the intact cells are disrupted, causing myrosinase to come into contact with glucosinolates and hydrolyze them to glucose and unstable intermediates. These unstable intermediates spontaneously decompose into hydrogen sulfate and isothiocyanates, nitriles, thiocyanates, or epithionitriles (van Eylen et al, 2006). One of these decomposition products, sulforaphane, an isothiocyanate metabolite produced from glucoraphanin (4-methylsulphinylbutyl glucosinolate) by myrosinase, can protect rodents from chemically induced cancer and inhibit the development of cancer in transgenic mice.…”

Stable, water extractable isothiocyanates from Moringa oleifera leaves attenuate inflammation in vitro

“…At 100 °C, myrosinase was inactivated and GLSs were not converted to their respective ITCs. Although the isoform of the myrosinase enzyme in moringa may be different than the form in broccoli, the thermal stability of moringa myrosinase is similar to broccoli myrosinase, with a reported thermal stability at 50-60 °C (Eylen, Oey, Hendrickx, & Loey, 2008) and complete destruction of the enzyme above 80 °C (Gallaher, Gallaher, & Peterson, 2012). Extraction with the 1:5 solvent ratio at room temperature (22 °C) was adopted to maintain full enzymatic conversion of GLSs into ITCs.…”