Indole Carbinol: a Glucosinolate Derivative from Cruciferous
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Bioavailability of Sulforaphane from Two Broccoli Sprout Beverages: Results of a Short-Term, Cross-Over Clinical Trial in Qidong, China
Cancer Prevention Research Article Research Bioavailability of Sulforaphane from Two Broccoli Sprout Beverages: Results of a Short-term, Cross-over Clinical Trial in Qidong, China Patricia A. Egner1, Jian Guo Chen2, Jin Bing Wang2, Yan Wu2, Yan Sun2, Jian Hua Lu2, Jian Zhu2, Yong Hui Zhang2, Yong Sheng Chen2, Marlin D. Friesen1, Lisa P. Jacobson3, Alvaro Muñoz3, Derek Ng3, Geng Sun Qian2, Yuan Rong Zhu2, Tao Yang Chen2, Nigel P. Botting4, Qingzhi Zhang4, Jed W. Fahey5, Paul Talalay5, John D Groopman1, and Thomas W. Kensler1,5,6 Abstract One of several challenges in design of clinical chemoprevention trials is the selection of the dose, formulation, and dose schedule of the intervention agent. Therefore, a cross-over clinical trial was undertaken to compare the bioavailability and tolerability of sulforaphane from two of broccoli sprout–derived beverages: one glucoraphanin-rich (GRR) and the other sulforaphane-rich (SFR). Sulfor- aphane was generated from glucoraphanin contained in GRR by gut microflora or formed by treatment of GRR with myrosinase from daikon (Raphanus sativus) sprouts to provide SFR. Fifty healthy, eligible participants were requested to refrain from crucifer consumption and randomized into two treatment arms. The study design was as follows: 5-day run-in period, 7-day administration of beverages, 5-day washout period, and 7-day administration of the opposite intervention. Isotope dilution mass spectrometry was used to measure levels of glucoraphanin, sulforaphane, and sulforaphane thiol conjugates in urine samples collected daily throughout the study. Bioavailability, as measured by urinary excretion of sulforaphane and its metabolites (in approximately 12-hour collections after dosing), was substantially greater with the SFR (mean ¼ 70%) than with GRR (mean ¼ 5%) beverages. -
Anthocyanin and Glucosinolate Nutrients
ANTHOCYANIN AND GLUCOSINOLATE NUTRIENTS: AN EXPLORATION OF THE MOLECULAR BASIS AND IMPACT OF COLORFUL PHYTOCHEMICALS ON HUMAN HEALTH Abstract: Can eating food of an assortment of colors help one stay healthy? In this study, a randomized con- trolled trial helped evaluate the impact of a colorful diet on 8 healthy human adults (age 20-60) with similar demographic and dietary backgrounds. One of the daily meals of the volunteers was substituted with a hand- picked ration consisting of all colors of the rainbow in the form of a Rainbow Diet Pack (RDP). Fruits and vegeta- bles were chosen based on the exclusive molecular structure and chemical composition of the most prevalent phytonutrient(s) in each. RDP was administered daily to the intervention group (n=5) over a 10-wk interven- tion period. Weight loss, waist circumference, hand grip strength, and stress levels were measured. Analyses re- vealed that eating raspberries, oranges, carrots, broccoli, blueberries, and bananas balanced stress levels and led to weight loss, but did not impact hand-grip strength, demonstrating the healthy outcomes of a colorful diet.. BY AKSHARA SREE CHALLA1 AND JNANA ADITYA CHALLA2 LAYOUT OUT BY ANNALISE KAMEGAWA, EDNA STEWART, CAMERON MANDLEY, JENNY KIM INTRODUCTION precursors.7 Anthocyanins are also found in raspberries, which Te idea that one should be eating healthy to stay healthy is not are high in dietary fber and vitamin C and have a low glycemic a debate. Numerous studies show how particular foods indi- index because they contain 6% fber and only 4% sugar per total vidualistically efect human health, but none thus far, to our weight.8 Higher quantities of fber in the fruit, when consumed, knowledge, have investigated about the combined impact of a helps lower the levels of low-density lipoprotein (LDL) or the specifc diet on the human body as a whole.1-5 It is critical for us ‘unhealthy’ cholesterol to enhance the functionality of our heart to understand which kinds of things we should eat and the ways and potentially induce weight loss. -
Broccoli Or Sulforaphane: Is It the Source Or Dose That Matters?
molecules Review Broccoli or Sulforaphane: Is It the Source or Dose That Matters? Yoko Yagishita 1, Jed W. Fahey 2,3,4, Albena T. Dinkova-Kostova 3,4,5 and Thomas W. Kensler 1,4,* 1 Translational Research Program, Fred Hutchinson Cancer Research Center, Seattle, WA 98109, USA; [email protected] 2 Department of Medicine, Division of Clinical Pharmacology, Johns Hopkins School of Medicine, Baltimore, MD 21205, USA; [email protected] 3 Department of Pharmacology and Molecular Sciences, Johns Hopkins School of Medicine, Baltimore, MD 21205, USA 4 Cullman Chemoprotection Center, Johns Hopkins School of Medicine, Baltimore, MD 21205, USA 5 Jacqui Wood Cancer Centre, Division of Cellular Medicine, Ninewells Hospital and Medical School, University of Dundee, Dundee DD1 9SY, Scotland DD1 9SY, UK; [email protected] * Correspondence: [email protected]; Tel.: +1-206-667-6005 Academic Editor: Gary D. Stoner Received: 24 September 2019; Accepted: 2 October 2019; Published: 6 October 2019 Abstract: There is robust epidemiological evidence for the beneficial effects of broccoli consumption on health, many of them clearly mediated by the isothiocyanate sulforaphane. Present in the plant as its precursor, glucoraphanin, sulforaphane is formed through the actions of myrosinase, a β-thioglucosidase present in either the plant tissue or the mammalian microbiome. Since first isolated from broccoli and demonstrated to have cancer chemoprotective properties in rats in the early 1990s, over 3000 publications have described its efficacy in rodent disease models, underlying mechanisms of action or, to date, over 50 clinical trials examining pharmacokinetics, pharmacodynamics and disease mitigation. This review evaluates the current state of knowledge regarding the relationships between formulation (e.g., plants, sprouts, beverages, supplements), bioavailability and efficacy, and the doses of glucoraphanin and/or sulforaphane that have been used in pre-clinical and clinical studies. -
THE Glucosinolates & Cyanogenic Glycosides
THE Glucosinolates & Cyanogenic Glycosides Assimilatory Sulphate Reduction - Animals depend on organo-sulphur - In contrast, plants and other organisms (e.g. fungi, bacteria) can assimilate it - Sulphate is assimilated from the environment, reduced inside the cell, and fixed to sulphur containing amino acids and other organic compounds Assimilatory Sulphate Reduction The Glucosinolates The Glucosinolates - Found in the Capparales order and are the main secondary metabolites in cruciferous crops The Glucosinolates - The glucosinolates are a class of organic compounds (water soluble anions) that contain sulfur, nitrogen and a group derived from glucose - Every glucosinolate contains a central carbon atom which is bond via a sulfur atom to the glycone group, and via a nitrogen atom to a sulfonated oxime group. In addition, the central carbon is bond to a side group; different glucosinolates have different side groups The Glucosinolates Central carbon atom The Glucosinolates - About 120 different glucosinolates are known to occur naturally in plants. - They are synthesized from certain amino acids: methionine, phenylalanine, tyrosine or tryptophan. - The plants contain the enzyme myrosinase which, in the presence of water, cleaves off the glucose group from a glucosinolate The Glucosinolates -Post myrosinase activity the remaining molecule then quickly converts to a thiocyanate, an isothiocyanate or a nitrile; these are the active substances that serve as defense for the plant - To prevent damage to the plant itself, the myrosinase and glucosinolates -
How Glucosinolates Affect Generalist Lepidopteran Larvae: Growth, Development and Glucosinolate Metabolism
How glucosinolates affect generalist lepidopteran larvae growth, development and glucosinolate metabolism Jeschke, Verena; Kearney, Emily E.; Schramm, Katharina; Kunert, Grit; Shekhov, Anton; Gershenzon, Jonathan; Vassao, Daniel G. Published in: Frontiers in Plant Science DOI: 10.3389/fpls.2017.01995 Publication date: 2017 Document version Publisher's PDF, also known as Version of record Citation for published version (APA): Jeschke, V., Kearney, E. E., Schramm, K., Kunert, G., Shekhov, A., Gershenzon, J., & Vassao, D. G. (2017). How glucosinolates affect generalist lepidopteran larvae: growth, development and glucosinolate metabolism. Frontiers in Plant Science, 8, [1995]. https://doi.org/10.3389/fpls.2017.01995 Download date: 27. sep.. 2021 fpls-08-01995 November 18, 2017 Time: 15:47 # 1 ORIGINAL RESEARCH published: 21 November 2017 doi: 10.3389/fpls.2017.01995 How Glucosinolates Affect Generalist Lepidopteran Larvae: Growth, Edited by: Development and Glucosinolate Stanislav Kopriva, University of Cologne, Germany Metabolism Reviewed by: † † † Brian Traw, Verena Jeschke , Emily E. Kearney , Katharina Schramm , Grit Kunert, Anton Shekhov, University of Pittsburgh, United States Jonathan Gershenzon and Daniel G. Vassão* Tamara Gigolashvili, Department of Biochemistry, Max Planck Institute for Chemical Ecology, Jena, Germany University of Cologne, Germany *Correspondence: Daniel G. Vassão Multiple lepidopteran larvae feed successfully on plants containing glucosinolates [email protected] despite the diverse array of toxic and deterrent breakdown products, such as † Present address: isothiocyanates (ITCs), formed upon plant damage. While much is known about how Verena Jeschke, DynaMo Center of Excellence, specialist lepidopterans metabolize and tolerate glucosinolates, there is little information Department of Plant about the metabolic fate of these plant defense compounds in specialized herbivores. -
Assessing the Fate and Bioavailability of Glucosinolates in Kale
Article Cite This: J. Agric. Food Chem. 2019, 67, 9492−9500 pubs.acs.org/JAFC Assessing the Fate and Bioavailability of Glucosinolates in Kale (Brassica oleracea) Using Simulated Human Digestion and Caco‑2 Cell Uptake Models † ‡ ∥ § ∥ Eun-Sun Hwang, Gail M. Bornhorst, , Patricia I. Oteiza, and Alyson E. Mitchell*, † Department of Nutrition and Culinary Science, Hankyong National University, 327 Chungang-Ro, Anseong-Si, Kyonggi-do 17579, Korea ‡ Department of Biological and Agricultural Engineering, Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California 95616, United States § Department of Nutrition and Department of Environmental Toxicology, University of California, Davis, One Shields Avenue, Davis, California 95616, United States ∥ Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California 95616, United States ABSTRACT: Glucosinolates and their hydrolysis products were characterized in fresh and in in vitro gastric and intestinal digesta of Dinosaur kale (Brassica oleracea L var. palmifolia DC). In fresh kale, glucoraphanin, sinigrin, gluconapin, gluconasturtiin, glucoerucin, glucobrasscin, and 4-methoxylglucobrassicin were identified. After 120 min of gastric digestion, the levels of glucoraphanin, sinigrin, and gluconapin decreased, and no glucoerucin or glucobrasscin was detected. However, a concomitant increase in the glucosinolate hydrolysis products allyl nitrile, 3-butenyl isothiocyanate, phenylacetonitrile, and sulforaphane was observed. This trend continued through intestinal digestion. After 120 min, the levels of allyl nitrile, 3-butenyl isothiocyanate, phenylacetonitrile, and sulforaphane were 88.19 ± 5.85, 222.15 ± 30.26, 129.17 ± 17.57, and 13.71 ± 0.62 pmol/g fresh weight, respectively. Intestinal digesta were then applied to Caco-2 cell monolayers to assess the bioavailability. -
Polyphenols, Glucosinolates, Dietary Fibre and Colon Cancer
Nutrition and Aging 2 (2013/2014) 45–67 45 DOI 10.3233/NUA-130029 IOS Press Polyphenols, glucosinolates, dietary fibre and colon cancer: Understanding the potential of specific types of fruit and vegetables to reduce bowel cancer progression Noura Eid, Gemma Walton, Adele Costabile, Gunter G.C. Kuhnle and Jeremy P.E. Spencer∗ School of Chemistry, Food and Pharmacy, Department of Food and Nutritional Sciences, University of Reading, Reading, UK Abstract. Colorectal cancer is the third most prevalent cancer worldwide and the most common diet-related cancer, influenced by diets rich in red meat, low in plant foods and high in saturated fats. Observational studies have shown that fruit and vegetable intake may reduce colorectal cancer risks, although the precise bioactive components remain unclear. This review will outline the evidence for the role of polyphenols, glucosinolates and fibres against cancer progression in the gastrointestinal tract. Those bioactive compounds are considered protective agents against colon cancer, with evidence taken from epidemiological, human clinical, animal and in vitro studies. Various mechanisms of action have been postulated, such as the potential of polyphenols and glucosinolates to inhibit cancer cell growth and the actions of insoluble fibres as prebiotics and the evidence for these actions are detailed within. In addition, recent evidence suggests that polyphenols also have the potential to shift the gut ecology in a beneficial manner. Such actions of both fibre and polyphenols in the gastrointestinal tract and through interaction with gut epithelial cells may act in an additive manner to help explain why certain fruits and vegetables, but not all, act to differing extents to inhibit cancer incidence and progression. -
Glucosinolates As Undesirable Substances in Animal Feed1
The EFSA Journal (2008) 590, 1-76 Glucosinolates as undesirable substances in animal feed1 Scientific Panel on Contaminants in the Food Chain (Question N° EFSA-Q-2003-061) Adopted on 27 November 2007 PANEL MEMBERS Jan Alexander, Guðjón Atli Auðunsson, Diane Benford, Andrew Cockburn, Jean-Pierre Cravedi, Eugenia Dogliotti, Alessandro Di Domenico, Maria Luisa Férnandez-Cruz, Peter Fürst, Johanna Fink-Gremmels, Corrado Lodovico Galli, Philippe Grandjean, Jadwiga Gzyl, Gerhard Heinemeyer, Niklas Johansson, Antonio Mutti, Josef Schlatter, Rolaf van Leeuwen, Carlos Van Peteghem and Philippe Verger. SUMMARY Glucosinolates (alkyl aldoxime-O-sulphate esters with a β-D-thioglucopyranoside group) occur in important oil- and protein-rich agricultural crops, including among others Brassica napus (rapeseed of Canola), B. campestris (turnip rape) and Sinapis alba (white mustard), all belonging to the plant family of Brassicaceae. They are present in all parts of these plants, with the highest concentrations often found in seeds. Several of these Brassica species are important feed ingredients and some species are also commonly used in human nutrition such as cauliflower, cabbages, broccoli and Brussels sprouts. Glucosinolates and their breakdown products determine the typical flavour and (bitter) taste of these vegetables. 1For citation purposes: Opinion of the Scientific Panel on Contaminants in the Food Chain on a request from the European Commission on glucosinolates as undesirable substances in animal feed, The EFSA Journal (2008) 590, 1- 76 © European Food Safety Authority, 2008 Glucosinolates as undesirable substances in animal feed The individual glucosinolates vary in structure and the configuration of their side chain. They are hydrophilic and rather stable and remain in the press cake of oilseeds when these are processed and de-oiled. -
Sulforaphane Glucosinolate Monograph
amr Monograph Sulforaphane Glucosinolate Monograph Introduction of a basic structure consisting of a β-D-thioglucose Intake of broccoli sprouts, a rich source of the group, a sulphonated oxime group, and an amino glucosinolate glucoraphanin, has been associated acid-derived side chain.17 Glucosinolates must be with decreased incidence, multiplicity, and tumor enzymatically hydrolyzed to their associated growth in animal cancer models.1-3 In 1992, Paul isothiocyanate to become active.18 Sulforaphane Talalay, MD, and colleagues at Johns Hopkins (molecular formula C6H11NOS2) is the biologically University identified the isothiocyanate, sulfora- active isothiocyanate produced when glucora- phane, a biologically active metabolite of glucora- phanin is metabolized by the enzyme myrosinase phanin, as the compound in broccoli responsible (Figure 1).19 for many of its health benefits.4 Since that time, more than 500 studies have been conducted on the Pharmacokinetics mechanisms and biological activity of sulforaphane Glucoraphanin in broccoli is enzymatically and its precursor, glucoraphanin.5 Glucoraphanin, hydrolyzed by myrosinase, an enzyme compart- also referred to as sulforaphane glucosinolate mentally separated from glucoraphanin in plant (SGS), is the most potent naturally-occurring cells. Myrosinase is released when the plant is inducer of phase 2 detoxification enzymes4,6 and is chewed or processed.20 Heating broccoli partially an indirect, long-acting antioxidant.7-9 denatures and inactivates myrosinase, leaving the Sulforaphane also -
The Role and Effects of Glucosinolates of Brassica Species – a Review
The role and effects of glucosinolates of Brassica species a review H. Zukalová, J. Vaák Czech University of Agriculture in Prague, Czech Republic ABSTRACT Glucosinolates are the substituted esters of thio amino acids and their synthesis is based on the corresponding amino acids. Methionine and cysteine are the natural donors in the case of the Brassica plants and L-tryptophane in the indole glucosinolates, respectively. In Brassica genus, alkenyl glucosinolates are mostly present and their content and composi- tion differ as far as the development stage and the part of the plant are concerned. The indole glucosinolates are present in a minority level. Their role of sulphur supply is questioned by their very low content between 2% in the beginning of vegetation and 0.1% in its end. Glucosinolates are discussed mostly from the aspect of their anti-nutrition, anti-microbial, anti-fungicidal, and anti-bacterial effects and as being natural bio-fumigants. Their decomposition products have the men- tioned properties. The products originate by prepared passive protection by the two-component system. From the as- pect of these properties, it is useful to divide them into the following three groups according to the characters of their decomposition products. The first group (I.), whose hydrolysis in the neutral and alkaline environment creates iso-thio- cyanates. These bioactive compounds form the natural protection of the plant with bio-fumigatory effects particularly. Their anti-nutritive effects can be compensated by iodine, contrary to the second group (II.). This group is created by hydroxy-glucosinolates, whose decomposition products – iso-thio-cyanates – are not stable and they cycle while produc- ing substituted 2-oxazolidinethione (goitrine – VTO). -
Project No 10 the Insect Mustard Oil Bomb
Project no 10 The insect mustard oil bomb: a chemical weapon against predators and pathogens? Supervisors: Dr. Franziska Beran Research Group Detoxification and Sequestration in Insects, Max Planck Institute for Chemical Ecology Dr. Hannah Rowland Research Group Predators and Prey, Max Planck Institute for Chemical Ecology Background: Plants and animals are well-known to use chemical weapons to defend themselves against enemies. When this chemical defence is produced by the organism itself, a major challenge is to store the toxin safely, but ready for action when needed. Plants have solved this problem by developing two-component defence systems (1). The best studied example is the so-called 'mustard- oil bomb' in crucifers, where high amounts of non-toxic mustard-oil glucosides (glucosinolates) are stored in all plant tissues but separately from a specific β-thioglucosidase enzyme known as myrosinase (2). When the plant tissue is damaged by herbivore feeding, mustard oil glucosides are rapidly degraded to toxic mustard oils (isothiocyanates). These are responsible for the sharp taste of mustard and wasabi. Due to their high reactivity, mustard oils have broad activity against bacteria, fungi, nematodes, and small herbivores. We have previously shown that Phyllotreta flea beetles emit toxic mustard-oils, and that this emission is independent from mustard-oil glucosides in the current food plant (3). We discovered that Phyllotreta beetles accumulate and store mustard-oil glucosides in their body up to a level of 2% of their body weight. The beetles also produce their own myrosinase enzyme (4). Furthermore, recent results revealed that all life stages of Phyllotreta contain mustard oil glucosides, and that high myrosinase activity is present in both larvae and adults. -
For Peer Review 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60
View metadata, citation and similar papers at core.ac.uk brought to you by CORE Phytochemical Analysis provided by Digital.CSIC PhytochemicalFor fingerprinting Peer ofReview vegetable Brassica oleracea and Brassica napus by simultaneous identification of glucosinolates and phenolics Journal: Phytochemical Analysis Manuscript ID: Draft Wiley - Manuscript type: Research Article Date Submitted by the Author: Complete List of Authors: Velasco, Pablo; Misión Biológica de Galicia (CSIC), Plant Genetics Francisco, Marta Moreno, Diego Ferreres, Federico Garcia-Viguera, Cristina Cartea, Elena; Mision Biologica de Galicia (CSIC), Plant Genetics Brassica oleracea, Brassica napus, glucosinolates, phenolic Keywords: compounds, LC/UV-PAD/ESI-MSn John Wiley & Sons Page 1 of 26 Phytochemical Analysis 1 2 3 1 Phytochemical fingerprinting of vegetable Brassica oleracea and Brassica napus by 4 5 6 2 simultaneous identification of glucosinolates and phenolics 7 8 3 9 10 4 Pablo Velasco a*, Marta Francisco a, Diego A. Moreno b, Federico Ferreres b, Cristina García- 11 12 b a 13 5 Viguera , María Elena Cartea 14 15 6 16 17 7 18 a. Misión Biológica de Galicia (CSIC), PO Box 28, E-36080 Pontevedra, Spain 19 20 8 b. Department of FoodFor Science andPeer Technology, Review CEBAS-CSIC, Campus Universitario de 21 22 9 Espinardo-Edificio 25, PO Box 164, Espinardo, E-30100 Murcia, Spain 23 24 10 25 * Corresponding author: 26 27 11 Pablo Velasco 28 29 12 Address: Misión Biológica de Galicia (CSIC), PO Box 28, E-36080· Pontevedra, Spain 30 31 32 13 Tel: 0034-986854800 33 34 14 Fax: 0034-986841362 35 36 15 E-mail: [email protected] 37 38 39 16 40 41 17 Abstract 42 43 18 44 For the first time, intact glucosinolates and phenolic compounds were simultaneously 45 46 19 identified in kale, cabbage and leaf rape by LC-UV (PAD)-(ESI) MSn.