Abstract:1. The corresponding cysteine conjugate was formed when the GSH (reduced glutathione) or cysteinylglycine conjugates of benzyl isothiocyanate were incubated with rat liver or kidney homogenates. When the cysteine conjugate of benzyl isothiocyanate was similarly incubated in the presence of acetyl-CoA, the corresponding N-acetylcysteine conjugate (mercapturic acid) was formed. 2. The non-enzymic reaction of GSH with benzyl isothiocyanate was rapid and was catalysed by rat liver cytosol. 3. The mercapturic acid … Show more
“…A whole body autoradiographic study in rats suggested that apart from the gastrointestinal tract, liver and kidneys, only the blood contained relatively higher concentrations of ITC metabolites (Franklin, E. R., unpublished, cited in [177]). Following application of 14 C labelled ITCs to rats, high concentrations of 14 C appeared rapidly in stomach, small intestine, ceacum, and colon, intermediate concentrations in pancreas and spleen, and very low concentrations in heart and brain.…”
Section: Distributionmentioning
confidence: 99%
“…It contains high concentrations of GSH and shows the highest GST activity in the organism. As described for small intestinal ITC metabolism, enzymatic and nonenzymatic conjugation with GSH is the major route of metabolism [177,198]. At high concentration of ITCs this may lead to a temporary GSH depletion and an increased binding to cellular macromolecules [187].…”
Glucosinolates (GLSs) are found in Brassica vegetables. Examples of these sources include cabbage, Brussels sprouts, broccoli, cauliflower and various root vegetables (e.g. radish and turnip). A number of epidemiological studies have identified an inverse association between consumption of these vegetables and the risk of colon and rectal cancer. Animal studies have shown changes in enzyme activities and DNA damage resulting from consumption of Brassica vegetables or isothiocyanates, the breakdown products (BDP) of GLSs in the body. Mechanistic studies have begun to identify the ways in which the compounds may exert their protective action but the relevance of these studies to protective effects in the human alimentary tract is as yet unproven. In vitro studies with a number of specific isothiocyanates have suggested mechanisms that might be the basis of their chemoprotective effects. The concentration and composition of the GLSs in different plants, but also within a plant (e.g. in the seeds, roots or leaves), can vary greatly and also changes during plant development. Furthermore, the effects of various factors in the supply chain of Brassica vegetables including breeding, cultivation, storage and processing on intake and bioavailability of GLSs are extensively discussed in this paper.
“…A whole body autoradiographic study in rats suggested that apart from the gastrointestinal tract, liver and kidneys, only the blood contained relatively higher concentrations of ITC metabolites (Franklin, E. R., unpublished, cited in [177]). Following application of 14 C labelled ITCs to rats, high concentrations of 14 C appeared rapidly in stomach, small intestine, ceacum, and colon, intermediate concentrations in pancreas and spleen, and very low concentrations in heart and brain.…”
Section: Distributionmentioning
confidence: 99%
“…It contains high concentrations of GSH and shows the highest GST activity in the organism. As described for small intestinal ITC metabolism, enzymatic and nonenzymatic conjugation with GSH is the major route of metabolism [177,198]. At high concentration of ITCs this may lead to a temporary GSH depletion and an increased binding to cellular macromolecules [187].…”
Glucosinolates (GLSs) are found in Brassica vegetables. Examples of these sources include cabbage, Brussels sprouts, broccoli, cauliflower and various root vegetables (e.g. radish and turnip). A number of epidemiological studies have identified an inverse association between consumption of these vegetables and the risk of colon and rectal cancer. Animal studies have shown changes in enzyme activities and DNA damage resulting from consumption of Brassica vegetables or isothiocyanates, the breakdown products (BDP) of GLSs in the body. Mechanistic studies have begun to identify the ways in which the compounds may exert their protective action but the relevance of these studies to protective effects in the human alimentary tract is as yet unproven. In vitro studies with a number of specific isothiocyanates have suggested mechanisms that might be the basis of their chemoprotective effects. The concentration and composition of the GLSs in different plants, but also within a plant (e.g. in the seeds, roots or leaves), can vary greatly and also changes during plant development. Furthermore, the effects of various factors in the supply chain of Brassica vegetables including breeding, cultivation, storage and processing on intake and bioavailability of GLSs are extensively discussed in this paper.
“…Following their absorption into the intestinal epithelium isothiocyanates are released into the systemic circulation and metabolized by the mercapturic acid (MA) pathway in the liver. Isothiocyanates initially form conjugates with glutathione, then undergo enzymic modification and are excreted in urine as their corresponding N-acetylcysteine conjugates or MA (Brüsewitz et al 1977;Mennicke et al 1983). Urinary isothiocyanate MA excretion therefore partially reflects isothiocyanate absorption in vivo, although variation in pre-and postabsorptive recovery may also be important.…”
Section: Digestive and Post-absorptive Fate Of Glucosinolates After Imentioning
confidence: 99%
“…An understanding of the digestive and absorptive fate of dietary glucosinolates and their isothiocyanate metabolites has emerged mostly from mechanistic studies in animal models such as rats and hamsters (Brüsewitz et al 1977;Mennicke et al 1983;Michaelsen et al 1994;Duncan et al 1997;Elfoul et al 2001). The low recoveries of intact glucosinolates and their metabolites in faeces of animals fed glucosinolates or isothiocyanates suggest that a substantial proportion of ingested glucosinolates and isothiocyanates are metabolised in vivo (Slominski et al 1988;Bollard et al 1997;Rouzaud et al 2003).…”
Section: Digestive and Post-absorptive Fate Of Glucosinolates After Imentioning
The protective effects of brassica vegetables against cancer may be partly related to their glucosinolate content. Glucosinolates are hydrolysed by plant myrosinase following damage of plant tissue. Isothiocyanates are one of the main groups of metabolites of glucosinolates and are implicated in the preventive effect against cancer. During cooking of brassica the glucosinolate–myrosinase system may be modified as a result of inactivation of plant myrosinase, loss of enzymic cofactors such as epithiospecifier protein, thermal breakdown and/or leaching of glucosinolates and their metabolites or volatilisation of metabolites. Cooking brassica affects the site of release of breakdown products of glucosinolates, which is the upper gastrointestinal tract following consumption of raw brassica containing active plant myrosinase. After consumption of cooked brassica devoid of plant myrosinase glucosinolates are hydrolysed in the colon under the action of the resident microflora. Feeding trials with human subjects have shown that hydrolysis of glucosinolates and absorption of isothiocyanates are greater following ingestion of raw brassica with active plant myrosinase than after consumption of the cooked plant with denatured myrosinase. The digestive fate of glucosinolates may be further influenced by the extent of cell rupture during ingestion, gastrointestinal transit time, meal composition, individual genotype and differences in colonic microflora. These sources of variation may partly explain the weak epidemiological evidence relating consumption of brassica to prevention against cancer. An understanding of the biochemical changes occurring during cooking and ingestion of brassica may help in the design of more robust epidemiological studies to better evaluate the protective effects of brassica against cancer.
“…Isothiocyanates ITCs (R-N=C=S) are electrophilic compounds and are known to react predominantly with thiols, and to a much lesser extent with NH2 and OH groups (Drobinica et al, 1965;Brusewitz et al, 1977). Therefore, the major route of metabolism and elimination of ITCs from the body is the mercapturic acid pathway i.e.…”
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