Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates
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...
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| Veröffentlicht in: | Proceedings of the Nutrition Society 2007-02, Vol.66 (1), p.69-81 |
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| description | 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. |
| doi_str_mv | 10.1017/S0029665107005319 |
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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.</description><identifier>ISSN: 0029-6651</identifier><identifier>EISSN: 1475-2719</identifier><identifier>DOI: 10.1017/S0029665107005319</identifier><identifier>PMID: 17343774</identifier><identifier>CODEN: PNUSA4</identifier><language>eng</language><publisher>Cambridge, UK: Cambridge University Press</publisher><subject>anticarcinogenic activity ; Biological and medical sciences ; Brassica ; Brassica - chemistry ; Brassica - enzymology ; Breakdown ; Cancer ; Cell cycle ; Cofactors ; Colon ; Consumption ; cooked foods ; Cooking ; Cooking - methods ; enzymatic hydrolysis ; Epidemiology ; Feeding trials ; Feeding. Feeding behavior ; Food ; food preparation ; food storage ; Fundamental and applied biological sciences. Psychology ; Gastrointestinal system ; Gastrointestinal tract ; Genotypes ; Glucosinolates ; Glucosinolates - metabolism ; Glycoside Hydrolases - metabolism ; Hot Temperature ; Humans ; Hydrolysis ; Inactivation ; Ingestion ; isothiocyanates ; Isothiocyanates - metabolism ; Leaching ; Metabolism ; Metabolites ; Microflora ; neoplasms ; Neoplasms - prevention & control ; Plant tissues ; protective effect ; raw foods ; thioglucosidase ; Time Factors ; Transit time ; Vegetables ; Vertebrates: anatomy and physiology, studies on body, several organs or systems ; volatilization</subject><ispartof>Proceedings of the Nutrition Society, 2007-02, Vol.66 (1), p.69-81</ispartof><rights>Copyright © The Authors 2007</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c516t-83e7efaa684aff26653a435be1da33c96bc7eebffe5f0072d68caa363e59e62f3</citedby><cites>FETCH-LOGICAL-c516t-83e7efaa684aff26653a435be1da33c96bc7eebffe5f0072d68caa363e59e62f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.cambridge.org/core/product/identifier/S0029665107005319/type/journal_article$$EHTML$$P50$$Gcambridge$$H</linktohtml><link.rule.ids>164,309,310,314,780,784,789,790,23930,23931,25140,27924,27925,55628</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18603260$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17343774$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Rungapamestry, Vanessa</creatorcontrib><creatorcontrib>Duncan, Alan J.</creatorcontrib><creatorcontrib>Fuller, Zoë</creatorcontrib><creatorcontrib>Ratcliffe, Brian</creatorcontrib><title>Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates</title><title>Proceedings of the Nutrition Society</title><addtitle>Proc Nutr Soc</addtitle><description>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.</description><subject>anticarcinogenic activity</subject><subject>Biological and medical sciences</subject><subject>Brassica</subject><subject>Brassica - chemistry</subject><subject>Brassica - enzymology</subject><subject>Breakdown</subject><subject>Cancer</subject><subject>Cell cycle</subject><subject>Cofactors</subject><subject>Colon</subject><subject>Consumption</subject><subject>cooked foods</subject><subject>Cooking</subject><subject>Cooking - methods</subject><subject>enzymatic hydrolysis</subject><subject>Epidemiology</subject><subject>Feeding trials</subject><subject>Feeding. Feeding behavior</subject><subject>Food</subject><subject>food preparation</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gastrointestinal system</subject><subject>Gastrointestinal tract</subject><subject>Genotypes</subject><subject>Glucosinolates</subject><subject>Glucosinolates - metabolism</subject><subject>Glycoside Hydrolases - metabolism</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>Hydrolysis</subject><subject>Inactivation</subject><subject>Ingestion</subject><subject>isothiocyanates</subject><subject>Isothiocyanates - metabolism</subject><subject>Leaching</subject><subject>Metabolism</subject><subject>Metabolites</subject><subject>Microflora</subject><subject>neoplasms</subject><subject>Neoplasms - prevention & control</subject><subject>Plant tissues</subject><subject>protective effect</subject><subject>raw foods</subject><subject>thioglucosidase</subject><subject>Time Factors</subject><subject>Transit time</subject><subject>Vegetables</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><subject>volatilization</subject><issn>0029-6651</issn><issn>1475-2719</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kVFr1TAUx4M43PXqB_BFA6JvnUnTJO3jGFMHgz3MPZfT9KTrbJuZ0wr325tyCxcUH0Ig53f-_E4OY--kuJBC2i_3QuSVMVoKK4RWsnrBdrKwOsutrF6y3VrO1vo5e030JIQ0RWlesXNpVaGsLXasu_Ye3cyD5y6En_3U8SYCUe-A_8YOZ2gGJB4mPj8ip6Uh_LXgNPPHQxvDcKCeOEwtH1cyDL3jHmZc47phcYH6KQzpgd6wMw8D4dvt3rOHr9c_rr5nt3ffbq4ubzOnpZmzUqFFD2DKArzPk7uCQukGZQtKuco0ziI2yVl7IWzemtIBKKNQV2hyr_bs8zH3OYYkSnM99uRwGGDCsFBtRa4qbVQCP_4FPoUlTsmtzk1RKGkrLRMlj5SLgSiir59jP0I81FLU6w7qf3aQet5vyUszYnvq2D49AZ82AMjB4CNMrqcTVxqh8nT27MOR8xBq6GJiHu5zIVWavBS6WAm16cHYxL7t8DTF_wX_AOR1qDk</recordid><startdate>20070201</startdate><enddate>20070201</enddate><creator>Rungapamestry, Vanessa</creator><creator>Duncan, Alan J.</creator><creator>Fuller, Zoë</creator><creator>Ratcliffe, Brian</creator><general>Cambridge University Press</general><general>Cambridge Univesity Press</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RV</scope><scope>7T5</scope><scope>7TK</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8C1</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>NAPCQ</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>RC3</scope><scope>7X8</scope></search><sort><creationdate>20070201</creationdate><title>Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates</title><author>Rungapamestry, Vanessa ; Duncan, Alan J. ; Fuller, Zoë ; Ratcliffe, Brian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c516t-83e7efaa684aff26653a435be1da33c96bc7eebffe5f0072d68caa363e59e62f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>anticarcinogenic activity</topic><topic>Biological and medical sciences</topic><topic>Brassica</topic><topic>Brassica - chemistry</topic><topic>Brassica - enzymology</topic><topic>Breakdown</topic><topic>Cancer</topic><topic>Cell cycle</topic><topic>Cofactors</topic><topic>Colon</topic><topic>Consumption</topic><topic>cooked foods</topic><topic>Cooking</topic><topic>Cooking - methods</topic><topic>enzymatic hydrolysis</topic><topic>Epidemiology</topic><topic>Feeding trials</topic><topic>Feeding. Feeding behavior</topic><topic>Food</topic><topic>food preparation</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gastrointestinal system</topic><topic>Gastrointestinal tract</topic><topic>Genotypes</topic><topic>Glucosinolates</topic><topic>Glucosinolates - metabolism</topic><topic>Glycoside Hydrolases - metabolism</topic><topic>Hot Temperature</topic><topic>Humans</topic><topic>Hydrolysis</topic><topic>Inactivation</topic><topic>Ingestion</topic><topic>isothiocyanates</topic><topic>Isothiocyanates - metabolism</topic><topic>Leaching</topic><topic>Metabolism</topic><topic>Metabolites</topic><topic>Microflora</topic><topic>neoplasms</topic><topic>Neoplasms - prevention & control</topic><topic>Plant tissues</topic><topic>protective effect</topic><topic>raw foods</topic><topic>thioglucosidase</topic><topic>Time Factors</topic><topic>Transit time</topic><topic>Vegetables</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><topic>volatilization</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rungapamestry, Vanessa</creatorcontrib><creatorcontrib>Duncan, Alan J.</creatorcontrib><creatorcontrib>Fuller, Zoë</creatorcontrib><creatorcontrib>Ratcliffe, Brian</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Nursing & Allied Health Database</collection><collection>Immunology Abstracts</collection><collection>Neurosciences Abstracts</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Nursing & Allied Health Premium</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Proceedings of the Nutrition Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rungapamestry, Vanessa</au><au>Duncan, Alan J.</au><au>Fuller, Zoë</au><au>Ratcliffe, Brian</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates</atitle><jtitle>Proceedings of the Nutrition Society</jtitle><addtitle>Proc Nutr Soc</addtitle><date>2007-02-01</date><risdate>2007</risdate><volume>66</volume><issue>1</issue><spage>69</spage><epage>81</epage><pages>69-81</pages><issn>0029-6651</issn><eissn>1475-2719</eissn><coden>PNUSA4</coden><abstract>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.</abstract><cop>Cambridge, UK</cop><pub>Cambridge University Press</pub><pmid>17343774</pmid><doi>10.1017/S0029665107005319</doi><tpages>13</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | anticarcinogenic activity Biological and medical sciences Brassica Brassica - chemistry Brassica - enzymology Breakdown Cancer Cell cycle Cofactors Colon Consumption cooked foods Cooking Cooking - methods enzymatic hydrolysis Epidemiology Feeding trials Feeding. Feeding behavior Food food preparation food storage Fundamental and applied biological sciences. Psychology Gastrointestinal system Gastrointestinal tract Genotypes Glucosinolates Glucosinolates - metabolism Glycoside Hydrolases - metabolism Hot Temperature Humans Hydrolysis Inactivation Ingestion isothiocyanates Isothiocyanates - metabolism Leaching Metabolism Metabolites Microflora neoplasms Neoplasms - prevention & control Plant tissues protective effect raw foods thioglucosidase Time Factors Transit time Vegetables Vertebrates: anatomy and physiology, studies on body, several organs or systems volatilization |
| title | Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates |
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