The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables

Sun, Jing; Wang, Yunfan; Pang, Xinyi; Tian, Shuhua; Hu, Qiaobin; Li, Xiangfei; Liu, Jie; Wang, Jing; Lu, Yingjian

doi:10.1016/j.foodchem.2021.130007

Cited by 35 publications

(23 citation statements)

References 60 publications

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“…Generally, the German sauerkraut contains low amount of bioactive molecules which are degraded during the long fermentation process and processing ( Sarvan et al, 2013 ). As demonstrated by several authors, a strategy to preserve the bioactive molecules glucosinolates, consists in operating a mild fermentation process in a short time ( Sarvan et al, 2013 ; Nugrahedi et al, 2015 ; Sun et al, 2021 ). A thermal treatment (blanching) can be performed before fermentation to inactivate the thermolabile endogenous myrosinase and obtain a higher glucosinolate content compared to traditionally fermented cabbage.…”

Section: Discussionmentioning

confidence: 99%

A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage

Biase

Marc²,

Bavaro

et al. 2022

Front. Microbiol.

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Bacterial strains belonging to Lacticaseibacillus paracasei species are generally used as starters in food fermentations and/or as probiotics. In the current study, the growth cardinal parameters of four L. paracasei strains (IMPC2.1, IMPC4.1, P40 and P101), isolated from table olives or human source, were determined. Strains were grown in liquid medium and incubated at several temperatures (10 values from 5.5°C–40°C) and pH (15 values from 3.2 to 9.1) along the growth range. The cardinal temperature model was used to describe temperature effects on the maximum specific growth rate of L. paracasei whereas new equations were developed for the effect of pH. The estimated Tmin values ranged between −0.97°C and 1.95°C and were lower than 0°C for strains IMPC4.1 and P101. Strain P40 was able to grow in the most restricted range of temperature (from 1.95°C to 37.46°C), while strain IMPC4.1 was estimated to survive at extreme conditions showing the lowest pHmin. Maximum specific growth rates of L. paracasei IMPC2.1 in white cabbage (Brassica oleracea var. capitata) were used to calculate the correction factor (Cf) defined as the bias between the bacterial maximum specific growth rate in broth and in the food matrix. A simple bi-linear model was also developed for the effect of temperature on the maximum population density reached in white cabbage. This information was further used to simulate the growth of L. paracasei strains in cabbage and predict the time to reach the targeted probiotic level (7 log10 CFU/g) using in silico simulations. This study demonstrates the potential of the predictive microbiology to predict the growth of beneficial and pro-technological strains in foods in order to optimize the fermentative process.

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Section: Discussionmentioning

confidence: 99%

A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage

Biase

Marc²,

Bavaro

et al. 2022

Front. Microbiol.

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“…Attention should also be paid to some factors such as gut microbiota composition or gene-nutrient interactions, which could have an impact on the response to a given food by different subjects [427][428][429], or the nutritional profiles of the food, which could be affected by their handling and storage [428,[430][431][432]. In this regard, minimizing the cooking or processing of plant-derived foods, could be a good general advice to preserve their phytochemical contents, whereas wealthiest regions could also afford preventive interventions based on the use of plant extracts, nutritional supplements or isolated phytochemicals.…”

Section: Conclusion Limitations Challenges and Future Of The Use Of A...mentioning

confidence: 99%

Angioprevention of Urologic Cancers by Plant-Derived Foods

et al. 2022

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The number of cancer cases worldwide keeps growing unstoppably, despite the undeniable advances achieved by basic research and clinical practice. Urologic tumors, including some as prevalent as prostate, bladder or kidney tumors, are no exceptions to this rule. Moreover, the fact that many of these tumors are detected in early stages lengthens the duration of their treatment, with a significant increase in health care costs. In this scenario, prevention offers the most cost-effective long-term strategy for the global control of these diseases. Although specialized diets are not the only way to decrease the chances to develop cancer, epidemiological evidence support the role of certain plant-derived foods in the prevention of urologic cancer. In many cases, these plants are rich in antiangiogenic phytochemicals, which could be responsible for their protective or angiopreventive properties. Angiogenesis inhibition may contribute to slow down the progression of the tumor at very different stages and, for this reason, angiopreventive strategies could be implemented at different levels of chemoprevention, depending on the targeted population. In this review, epidemiological evidence supporting the role of certain plant-derived foods in urologic cancer prevention are presented, with particular emphasis on their content in bioactive phytochemicals that could be used in the angioprevention of cancer.

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“…It is also important to acknowledge that variation in detecting relationships between cruciferous vegetables and cancer prevention at the population level may also be related to variation in GLS concentrations and metabolism in the vegetables including the variety of vegetable, soil type, growing conditions, growing methods, and age of plant at harvest (87)(88)(89). Likewise, differences in vegetable processing, cooking methods, and time of day the GLS are consumed also affects the metabolism, absorption and excretion of ITC [reviewed in (66, 90,91)].…”

Section: Variability In Human Studies: a Case For The Gut Microbiomementioning

confidence: 99%

Metabolic Fate of Dietary Glucosinolates and Their Metabolites: A Role for the Microbiome

Bouranis

Beaver

2021

Front. Nutr.

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Robust evidence shows that phytochemicals from cruciferous vegetables, like broccoli, are associated with numerous health benefits. The anti-cancer properties of these foods are attributed to bioactive isothiocyanates (ITCs) and indoles, phytochemicals generated from biological precursor compounds called glucosinolates. ITCs, and particularly sulforaphane (SFN), are of intense interest as they block the initiation, and suppress the progression of cancer, through genetic and epigenetic mechanisms. The efficacy of these compounds is well-demonstrated in cell culture and animal models, however, high levels of inter-individual variation in absorption and excretion of ITCs is a significant barrier to the use of dietary glucosinolates to prevent and treat disease. The source of inter-individual ITC variation has yet to be fully elucidated and the gut microbiome may play a key role. This review highlights evidence that the gut microbiome influences the metabolic fate and activity of ITCs. Human feeding trials have shown inter-individual variations in gut microbiome composition coincides with variations in ITC absorption and excretion, and some bacteria produce ITCs from glucosinolates. Additionally, consumption of cruciferous vegetables can alter the composition of the gut microbiome and shift the physiochemical environment of the gut lumen, influencing the production of phytochemicals. Microbiome and diet induced changes to ITC metabolism may lead to the decrease of cancer fighting phytochemicals such as SFN and increase the production of biologically inert ones like SFN-nitrile. We conclude by offering perspective on the use of novel “omics” technologies to elucidate the interplay of the gut microbiome and ITC formation.

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The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables

Cited by 35 publications

References 60 publications

A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage

A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage

Angioprevention of Urologic Cancers by Plant-Derived Foods

Metabolic Fate of Dietary Glucosinolates and Their Metabolites: A Role for the Microbiome

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