Approaches for enhancing the stability and formation of sulforaphane.
提高萝卜硫素稳定性与生成的方法
📄 英文摘要 English Abstract
The isothiocyanate sulforaphane (SF) is one of the most potent naturally occurring Phase 2 enzymes inducers derived from brassica vegetables like broccoli, cabbage, brussel sprouts, etc. Ingestion of broccoli releases SF via hydrolysis of glucoraphanin (GRP) by plant myrosinase and/or intestinal microbiota. However, both SF and plant myrosinase are thermal-labile, and the epithiospecifier protein (ESP) directs the hydrolysis of GRP toward formation of sulforaphane nitrile instead of SF. In addition, bacterial myrosinase has low hydrolyzing efficiency. In this review, we discuss strategies that could be employed to improve the stability of SF, increase SF formation during thermal and non-thermal processing of broccoli, and enhance the myrosinase-like activity of the gut microbiota. Furthermore, new cooking methods or blanching technologies should be developed to maintain myrosinase activity, and novel thermostable myrosinase and/or microbes with high SF producing abilities should also be developed.
📄 中文摘要 Chinese Abstract
📋 英文结构化总结 English Structured Summary
摘要整理
Header:
Background: The isothiocyanate sulforaphane (SF) is one of the most potent naturally occurring Phase 2 enzymes inducers derived from brassica vegetables like broccoli, cabbage, brussel sprouts, etc. Ingestion of broccoli releases SF via hydrolysis of glucoraphanin (GRP) by plant myrosinase and/or intestinal microbiota. However, both SF and plant myrosinase are thermal-labile, and the epithiospecifier protein (ESP) directs the hydrolysis of GRP toward formation of sulforaphane nitrile instead of SF. In addition, bacterial myrosinase has low hydrolyzing efficiency.
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Methods: N/A - Review article
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Results: In this review, we discuss strategies that could be employed to improve the stability of SF, increase SF formation during thermal and non-thermal processing of broccoli, and enhance the myrosinase-like activity of the gut microbiota.
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Data Summary: No quantitative results or key statistics are provided in the text.
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Conclusions: Furthermore, new cooking methods or blanching technologies should be developed to maintain myrosinase activity, and novel thermostable myrosinase and/or microbes with high SF producing abilities should also be developed.
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Practical Significance: Improve the stability of SF, increase SF formation during thermal and non-thermal processing of broccoli, and enhance the myrosinase-like activity of the gut microbiota.
📋 中文结构化总结 Chinese Structured Summary
背景:
异硫氰酸酯萝卜硫素（SF）是从西兰花、卷心菜、球芽甘蓝等十字花科蔬菜中提取的最有效的天然II相酶诱导剂之一。摄入西兰花后，通过植物黑芥子酶和/或肠道微生物水解萝卜硫苷（GRP）释放SF。然而，SF和植物黑芥子酶都是热不稳定的，并且表硫代亚磺酸酯蛋白（ESP）引导GRP水解生成萝卜硫腈而非SF。此外，细菌黑芥子酶的水解效率较低。
方法:
不适用 - 综述文章
结果:
在本综述中，我们讨论了可用于提高SF稳定性、增加西兰花热加工和非热加工过程中SF形成以及增强肠道微生物黑芥子酶样活性的策略。
数据总结:
文本中未提供定量结果或关键统计数据。
结论:
此外，应开发新的烹饪方法或焯水技术以保持黑芥子酶活性，并开发新型耐热黑芥子酶和/或具有高SF产生能力的微生物。
实际意义:
提高SF的稳定性，增加西兰花热加工和非热加工过程中SF的形成，并增强肠道微生物的黑芥子酶样活性。