ArticleScientific reports2017
Optimizing isothiocyanate formation during enzymatic glucosinolate breakdown by adjusting pH value, temperature and dilution in Brassica vegetables and Arabidopsis thaliana.
Article in Scientific reports, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 41 papers, 1 of them a synthesis that pooled it.
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Who cites it
41 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Systematic Review on the Metabolic Interest of Glucosinolates and Their Bioactive Derivatives for Human Health.Nutrients · 2023Pooled it
- From Glucosinolate Content to Isothiocyanate Yield: RethinkingNutrients · 2026Review
- Dietary cauliflower (Brassica oleracea var. botrytis) mitigates benzo[a]pyrene-induced oxidative stress, immune dysfunction, and tissue damage in Nile tilapia.Scientific reports · 2026Article
- Biochemical characterization of twoFrontiers in plant science · 2026Article
- Temperature and Light Regimes Shape Seasonal Variation in Glucosinolate Hydrolysis in Red Cabbage.Journal of agricultural and food chemistry · 2025Article
- Glucosinolate and Sugar Profiles in Space-Grown Radish.Plants (Basel, Switzerland) · 2025Article
- Brassicaceae Isothiocyanate-Mediated Alleviation of Soil-Borne Diseases.Plants (Basel, Switzerland) · 2025Review
- Glucosinolates in Human Health: Metabolic Pathways, Bioavailability, and Potential in Chronic Disease Prevention.Foods (Basel, Switzerland) · 2025Review
- Volatile Profile of Bee Pollens: Optimization of Sampling Conditions for Aroma Analysis, Identification of Potential Floral Markers, and Establishment of the Flavor Wheel.Food science & nutrition · 2025Article
- Optimizing Recovery of High-Added-Value Compounds from Complex Food Matrices Using Multivariate Methods.Antioxidants (Basel, Switzerland) · 2024Review
- Glucosinolate structural diversity shapes recruitment of a metabolic network of leaf-associated bacteria.Nature communications · 2024Article
- How long can you store vitamins? Stability of tocopherols and tocotrienol during different storage conditions in broccoli and blueberries.Food chemistry: X · 2024Article
- Myrosinase isogenes in wasabi (Wasabia japonica Matsum) and their putative roles in glucosinolate metabolism.BMC plant biology · 2024Article
- Genome-Wide Identification and Expression Analysis of ESPs and NSPs Involved in Glucosinolate Hydrolysis and Insect Attack Defense in Chinese Cabbage (Plants (Basel, Switzerland) · 2023Article
- Interplay of broccoli/broccoli sprout bioactives with gut microbiota in reducing inflammation in inflammatory bowel diseases.The Journal of nutritional biochemistry · 2023Review
- Role of Sulfur Compounds in Vegetable and Mushroom Aroma.Molecules (Basel, Switzerland) · 2022Review
- Anti-Obesogenic Effects of Sulforaphane-Rich Broccoli (Nutrients · 2022Article
- A new source of bacterial myrosinase isolated from endophytic Bacillus sp. NGB-B10, and its relevance in biological control activity.World journal of microbiology & biotechnology · 2022Article
- Maximization of Sulforaphane Content in Broccoli Sprouts by Blanching.Foods (Basel, Switzerland) · 2022Article
- Assessment of Methodological Pipelines for the Determination of Isothiocyanates Derived from Natural Sources.Antioxidants (Basel, Switzerland) · 2022Review
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6 authors.
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Abstract
Consumption of glucosinolate-rich Brassicales vegetables is associated with a decreased risk of cancer with enzymatic hydrolysis of glucosinolates playing a key role. However, formation of health-promoting isothiocyanates is inhibited by the epithiospecifier protein in favour of nitriles and epithionitriles. Domestic processing conditions, such as changes in pH value, temperature or dilution, might also affect isothiocyanate formation. Therefore, the influences of these three factors were evaluated in accessions of Brassica rapa, Brassica oleracea, and Arabidopsis thaliana. Mathematical modelling was performed to determine optimal isothiocyanate formation conditions and to obtain knowledge on the kinetics of the reactions. At 22 °C and endogenous plant pH, nearly all investigated plants formed nitriles and epithionitriles instead of health-promoting isothiocyanates. Response surface models, however, clearly demonstrated that upon change in pH to domestic acidic (pH 4) or basic pH values (pH 8), isothiocyanate formation considerably increases. While temperature also affects this process, the pH value has the greatest impact. Further, a kinetic model showed that isothiocyanate formation strongly increases due to dilution. Finally, the results show that isothiocyanate intake can be strongly increased by optimizing the conditions of preparation of Brassicales vegetables.
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