Glucosinolate-derived amine formation in Brassica oleracea vegetables

• 全文链接

甘蓝蔬菜中硫代葡萄糖苷衍生的胺的形成

关键词：

来源：

Food Chemistry

全文链接：

//agri.nais.net.cn/topic/downloadFile/6f33fe52-aedf-43a1-a826-b55ee60053a0

来源地址：

https://www.sciencedirect.com/science/article/pii/S0308814622028692?via%3Dihub

资源所属：

蔬菜育种专题

类型：

学术文献

语种：

英语

原文发布日期：

2022-11-12

摘要：

Glucosinolates are precursors of bioactive and health-promoting isothiocyanates (ITCs). Upon enzymatic hy-drolysis, Brassica vegetables, such as cabbage, also often yield nitriles and epithionitriles as main products next to ITCs. Here, we show that amines can be additional main enzymatic hydrolysis products of glucosinolates in Brassica vegetables. We propose that a plant endogenous ITC hydrolase (ITCase) is responsible for the enzymatic-like conversion of ITCs to amines in cabbage samples. This ITCase seems to have high activity towards alkenyl ITCs like allyl ITC and lower activity towards methylthioalkyl ITCs, and not to converting methyl-sulfinylalkyl ITCs like sulforaphane. In contrast, during heat treatment of homogenized cabbage material, methyl-sulfinylalkylamine levels increased by 400 % after 2 h of heating, which is likely due to thermal decomposition of ITCs, whereas alkenyl amine levels did not change due to heat treatment. The results show that amines from glucosinolates are part of the human diet.