Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin

Nugrahedi, Probo Y.; Widianarko, Budi; Dekker, Matthijs; Verkerk, Ruud; Oliviero, Teresa

doi:10.1007/s00217-014-2355-0

Cited by 10 publications

(12 citation statements)

References 37 publications

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“…These reductions can be explained by the long incubation time in water that may have favored MYR‐catalyzed GL hydrolysis after cell lysis. In pretreated MYR‐inactivated vegetables, 13% of the total GLs were retained after 7 days of fermentation . BDPs can also be lost during fermentation; indole‐3‐carbinol (BDP of glucobrassicin) levels in high‐pressure treated sauerkraut were reduced by 7% after 3 months of refrigerated storage …”

Section: Extrinsic Factorsmentioning

confidence: 99%

“…*↓ [39,48,49,56,57,114] Fermentation n.i. ↓↓ ↓ [58,60,62] GL-MYR system is impacted by different mechanisms. Different processing conditions therefore have different effects on the terminal formation of ITCs (Table 1, Figure 2).…”

Section: Domestic or Industrial Treatment Leaching Myr Gls Referencesmentioning

confidence: 99%

“…In pretreated MYR-inactivated vegetables, 13% of the total GLs were retained after 7 days of fermentation. [60,61] BDPs can also be lost during fermentation; indole-3-carbinol (BDP of glucobrassicin) levels in high-pressure treated sauerkraut were reduced by 7% after 3 months of refrigerated storage. [62] Other processing methods that are used by the food industry can also affect the GL-MYR system.…”

Section: Domestic or Industrial Treatment Leaching Myr Gls Referencesmentioning

confidence: 99%

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Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Oliviero

Verkerk

Dekker

2018

Molecular Nutrition Food Res

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The formation of health‐beneficial isothiocyanates (ITCs) from glucosinolates depends on a wide variety of plant‐intrinsic factors (e.g., concentration of glucosinolates, activity of myrosinase, and specifier proteins) and on a multitude of extrinsic postharvest factors such as the conditions used during industrial processing, domestic preparation, mastication, and digestion. All of these factors contribute to a large variability in the formation of ITCs (and other breakdown products), as well as their intake and absorption upon consumption of Brassica vegetables. This uncertainty in ITC intake and absorption is a barrier for the determination of an optimal Brassica vegetable consumption pattern. In this review, the intrinsic and extrinsic factors that affect the formation, intake, and absorption of ITCs are described according to the most recent findings. The focus of this review includes the hydrolysis reaction mechanisms, the elucidation of the primary factors that play a role in the hydrolysis reaction, the influence of processing and cooking conditions, the effect of chewing, and the roles of the gastric and upper intestinal phases, including the effect of the meal composition (e.g., the effect of other meal compounds present during digestion) on the potential formation of ITCs.

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Section: Extrinsic Factorsmentioning

confidence: 99%

Section: Domestic or Industrial Treatment Leaching Myr Gls Referencesmentioning

confidence: 99%

Section: Domestic or Industrial Treatment Leaching Myr Gls Referencesmentioning

confidence: 99%

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Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Oliviero

Verkerk

Dekker

2018

Molecular Nutrition Food Res

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“…a 1-Ethyl-2-hydroxyethyl DS-GSLs: glucosisautricin or 2-hydroxy-2-methylpropyl DS-GSLs: glucoconringin (assigned unknown compound) [6]; b hydroxy-3,4,5-trimethoxybenzoyl DSGSLs (presumed unknown compound) [7] juncea germplasm [13,28]. The accession K046145 exhibited the highest sinigrin content (9.38 mg/g DW, purple) with a total DS-GSL content (16.4 mg/g DW).…”

Section: Fig 1 Mass Spectra and Interpretation Of Unknown Ds-gsls Inmentioning

confidence: 99%

“…In addition, the degradation product [30]; [10,16,29,32]) and is certified as being among the 40 most important anticancer drugs by the National Cancer Institute (NCI) in the USA [23]. Nugrahedi et al [28] reported the loss of GSL sinigrin during fermentation Indian mustard leaves in the production of sayur asin. This result was considered that sinigrin was converted to potentially AITC during fermentation process.…”

Section: Fig 1 Mass Spectra and Interpretation Of Unknown Ds-gsls Inmentioning

confidence: 99%

Identification and quantification of glucosinolates in Korean leaf mustard germplasm (Brassica juncea var. integrifolia) by liquid chromatography–electrospray ionization/tandem mass spectrometry

Kim

Baek

et al. 2016

Eur Food Res Technol

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Processing and Preparation of Brassica Vegetables and the Fate of Glucosinolates

Nugrahedi¹,

Dekker²,

Verkerk³

2017

Reference Series in Phytochemistry

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Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin

Cited by 10 publications

References 37 publications

Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Identification and quantification of glucosinolates in Korean leaf mustard germplasm (Brassica juncea var. integrifolia) by liquid chromatography–electrospray ionization/tandem mass spectrometry

Processing and Preparation of Brassica Vegetables and the Fate of Glucosinolates

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