4.6 Review

Glucosinolates, a natural chemical arsenal: More to tell than the myrosinase story

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Plant Sciences

Seed Priming with Pomegranate Peel Extract Improves Growth, Glucosinolates Metabolism and Antimicrobial Potential of Brassica oleraceae Varieties

Turki M. Dawoud et al.

Summary: The study investigated the effects of Punica granatum L. Peel (PoPe) extracts on the growth, nutritive values, and biological activities of Brassica oleraceae. The results showed that the phytochemical composition and antioxidant activity of PoPe extracts had positive impacts on the growth and nutritive values of Brassica oleraceae sprouts. However, there were also negative effects observed on the antibacterial activities.

JOURNAL OF PLANT GROWTH REGULATION (2023)

Article Medicine, General & Internal

Global burden of bacterial antimicrobial resistance in 2019: a systematic analysis

Christopher J. L. Murray et al.

Summary: Antimicrobial resistance (AMR) poses a significant threat to global human health, and this study provides the most comprehensive estimates of AMR burden to date. By estimating deaths and disability-adjusted life-years (DALYs) associated with bacterial AMR in 204 countries and territories in 2019, the study highlights the impact of resistance and the leading pathogen-drug combinations contributing to it.

LANCET (2022)

Article Biology

Sulforaphane exhibits antiviral activity against pandemic SARS-CoV-2 and seasonal HCoV-OC43 coronaviruses in vitro and in mice

Alvaro A. Ordonez et al.

Summary: This study evaluated the antiviral activity of sulforaphane (SFN) against SARS-CoV-2 and found that SFN can inhibit the replication of multiple strains of SARS-CoV-2 and seasonal coronaviruses. Prophylactic SFN treatment can reduce viral load, lung injury, and immune cell activation in infected mice.

COMMUNICATIONS BIOLOGY (2022)

Review Food Science & Technology

The glucosinolates and their bioactive derivatives inBrassica: a review on classification, biosynthesis and content in plant tissues, fate during and after processing, effect on the human organism and interaction with the gut microbiota

Kalina Sikorska-Zimny et al.

Summary: This study systematically reviewed the content, composition, and biosynthesis of glucosinolates (GLS) in the Brassica family, and summarized the impact of processing methods on their levels in vegetables. It recommended a mild-processing strategy to preserve the bioactive impact of GLS or their derivatives in food, highlighting the potential role of gut microbiota in enhancing their bioavailability.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

Review Multidisciplinary Sciences

Phytochemical characterization of turnip greens (Brassica rapa ssp. rapa): A systematic review

Gordana M. Dejanovic et al.

Summary: This systematic review evaluates the profile and quantity of phytochemicals commonly found in Turnip greens. The study found Turnip to be a substantial source of diverse bioactive compounds, such as glucosinolates, isothiocyanates, organic acids, and polyphenolic compounds. Further research on the bioavailability, metabolism, and biological activity of these compounds is crucial for developing dietary recommendations on the effective dosage and consumption of Turnip greens for nutrition and health.

PLOS ONE (2021)

Article Multidisciplinary Sciences

Enzyme systems involved in glucosinolate metabolism in Companilactobacillus farciminis KB1089

Hiroko Watanabe et al.

Summary: This study elucidated the enzymes possibly involved in glucosinolate metabolism in lactic acid bacteria, and revealed a pathway for glucosinolate degradation.

SCIENTIFIC REPORTS (2021)

Article Food Science & Technology

NATURAL FOOD PRESERVATION SYSTEM AS ALLYL ISOTHIOCYANATE AND EDIBLE BROWN SEAWEED LAMINARIA JAPONICA AGAINST SELECTED ANAEROBIC FOODBORNE BACTERIA: CLOSTRIDIUM PERFRINGENS AND CAMPYLOBACTER JEJUNI

Reham A. El Fayoumy

Summary: Allyl isothiocyanate (AITC) is a compound with antimicrobial properties against foodborne pathogens, but its use in the food industry is limited by volatility and poor water solubility. However, experiments show that AITC has bactericidal effects against Clostridium perfringens and Campylobacter jejuni, and when combined with de-oiled L. japonica powder, it can be used as a natural food preservation system.

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES (2021)

Review Biochemistry & Molecular Biology

Glucosinolate structural diversity, identification, chemical synthesis and metabolism in plants

Ivica Blazevic et al.

PHYTOCHEMISTRY (2020)

Article Biochemistry & Molecular Biology

Biological Effects of Glucosinolate Degradation Products from Horseradish: A Horse that Wins the Race

Marijana Popovic et al.

BIOMOLECULES (2020)

Review Food Science & Technology

Phytochemistry and biological activity of mustard (Brassica juncea): a review

Yan Tian et al.

CYTA-JOURNAL OF FOOD (2020)

Article Food Science & Technology

Broccoli ingestion increases the glucosinolate hydrolysis activity of microbiota in the mouse gut

Yuanfeng Wu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2019)

Review Microbiology

Antimicrobial Activity of Polyphenols and Alkaloids in Middle Eastern Plants

Leen Othman et al.

FRONTIERS IN MICROBIOLOGY (2019)

Article Food Science & Technology

Effect of pretreatment on bioactive compounds in wild rocket juice

Elzbieta Radziejewska-Kubzdela et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Review Agriculture, Multidisciplinary

Microbiota: a mediator to transform glucosinolate precursors in cruciferous vegetables to the active isothiocyanates

Sicong Tian et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Article Agriculture, Multidisciplinary

Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli

Yuanfeng Wu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Review Food Science & Technology

Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds

Luke Bell et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2018)

Review Biochemistry & Molecular Biology

Isothiocyanates: An Overview of Their Antimicrobial Activity against Human Infections

Letizia Romeo et al.

MOLECULES (2018)

Article Food Science & Technology

A mathematical model for tailoring antimicrobial packaging material containing encapsulated volatile compounds

Mia Kurek et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

Article Microbiology

Phytochemicals for human disease: An update on plant-derived compounds antibacterial activity

Ramona Barbieri et al.

MICROBIOLOGICAL RESEARCH (2017)

Article Microbiology

Glucosinolate and Desulfo-glucosinolate Metabolism by a Selection of Human Gut Bacteria

Vijitra Luang-In et al.

CURRENT MICROBIOLOGY (2016)

Article Biotechnology & Applied Microbiology

Relationship between Chemical Structure and Antimicrobial Activities of Isothiocyanates from Cruciferous Vegetables against Oral Pathogens

Mi-Ok Ko et al.

JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2016)

Article Food Science & Technology

Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables

Joanna Kapusta-Duch et al.

JOURNAL OF FUNCTIONAL FOODS (2016)

Review Nutrition & Dietetics

Bioavailability of Glucosinolates and Their Breakdown Products: impact of Processing

Francisco J. Barba et al.

FRONTIERS IN NUTRITION (2016)

Review Microbiology

The antibacterial properties of isothiocyanates

Virginie Dufour et al.

MICROBIOLOGY-SGM (2015)

Article Plant Sciences

Myrosinase in Brassicaceae: the most important issue for glucosinolate turnover and food quality

Maria del Carmen Martinez-Ballesta et al.

PHYTOCHEMISTRY REVIEWS (2015)

Article Food Science & Technology

Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles

Ewa Ciska et al.

JOURNAL OF FUNCTIONAL FOODS (2015)

Article Biotechnology & Applied Microbiology

In Vitro Activity of Glucosinolates and Their Degradation Products against Brassica-Pathogenic Bacteria and Fungi

T. Sotelo et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2015)

Article Food Science & Technology

Antibacterial activity and mode of action of selected glucosinolate hydrolysis products against bacterial pathogens

Anabela Borges et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Chemistry, Medicinal

Long-chain Glucosinolates from Arabis turrita: Enzymatic and Non-enzymatic Degradations

Ivica Blazevic et al.

NATURAL PRODUCT COMMUNICATIONS (2015)

Article Biotechnology & Applied Microbiology

Evaluation of the effects of selected phytochemicals on quorum sensing inhibition and in vitro cytotoxicity

Anabela Borges et al.

BIOFOULING (2014)

Article Chemistry, Medicinal

Glucosinolates of Lunaria annua: thermal, enzymatic, and chemical degradation

I. Blazevic et al.

CHEMISTRY OF NATURAL COMPOUNDS (2014)

Article Biotechnology & Applied Microbiology

The action of selected isothiocyanates on bacterial biofilm prevention and control

Anabela Borges et al.

INTERNATIONAL BIODETERIORATION & BIODEGRADATION (2014)

Article Biochemistry & Molecular Biology

Antimicrobial Activity of Isothiocyanates from Cruciferous Plants against Methicillin-Resistant Staphylococcus aureus (MRSA)

Carla Dias et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2014)

Article Food Science & Technology

Release of Allyl Isothiocyanate from Mustard Seed Meal Powder

Ruyan Dai et al.

JOURNAL OF FOOD SCIENCE (2014)

Article Biotechnology & Applied Microbiology

Insights into the Mode of Action of Benzyl Isothiocyanate on Campylobacter jejuni

Virginie Dufour et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)

Article Biotechnology & Applied Microbiology

Food as a Source for Quorum Sensing Inhibitors: Iberin from Horseradish Revealed as a Quorum Sensing Inhibitor of Pseudomonas aeruginosa

Tim Holm Jakobsen et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)

Article Environmental Sciences

The bactericidal effects of allyl isothiocyanate in water

F. Mushantaf et al.

ENVIRONMENTAL TECHNOLOGY (2012)

Article Food Science & Technology

Modelling the fate of glucosinolates during thermal processing of Brassica vegetables

Irmela Sarvan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2012)

Article Chemistry, Applied

Antimicrobial activities of phenethyl isothiocyanate isolated from horseradish

Hongxia Chen et al.

NATURAL PRODUCT RESEARCH (2012)

Article Engineering, Chemical

Mesoporous silica SBA-15 for natural antimicrobial delivery

Sun-Young Park et al.

POWDER TECHNOLOGY (2012)

Article Immunology

Antimicrobial activities of isothiocyanates against Campylobacter jejuni isolates

Virginie Dufour et al.

FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY (2012)

Article Biochemistry & Molecular Biology

Glucosinolate Profiling and Antimicrobial Screening of Aurinia leucadea (Brassicaceae)

Ivica Blazevic et al.

CHEMISTRY & BIODIVERSITY (2011)

Article Biotechnology & Applied Microbiology

Influence of NaCl and NaNO3 on Sinigrin Hydrolysis by Foodborne Bacteria

S. Herzallah et al.

JOURNAL OF FOOD PROTECTION (2011)

Article Agricultural Engineering

Diffusion and sorption of allyl isothiocyanate in the process of fumigation of maize

Juliana L. Paes et al.

REVISTA BRASILEIRA DE ENGENHARIA AGRICOLA E AMBIENTAL (2011)

Review Chemistry, Analytical

Glucosinolates, structures and analysis in food

Don Brian Clarke

ANALYTICAL METHODS (2010)

Article Biochemistry & Molecular Biology

Glucoraphanin hydrolysis by microbiota in the rat cecum results in sulforaphane absorption

Ren-Hau Lai et al.

FOOD & FUNCTION (2010)

Article Food Science & Technology

Enzymatic inhibition by allyl isothiocyanate and factors affecting its antimicrobial action against Escherichia coli O157:H7

Fernando B. Luciano et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)

Review Agriculture, Multidisciplinary

Application of Natural Antimicrobials for Food Preservation

Brijesh K. Tiwari et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Biochemistry & Molecular Biology

Nitrile-specifier Proteins Involved in Glucosinolate Hydrolysis in Arabidopsis thaliana

Ralph Kissen et al.

JOURNAL OF BIOLOGICAL CHEMISTRY (2009)

Review Plant Sciences

The chemistry behind redox regulation with a focus on sulphur redox systems

Claus Jacob et al.

PHYSIOLOGIA PLANTARUM (2008)

Article Biotechnology & Applied Microbiology

Substrate specificity of a long-chain alkylamine-degrading Pseudomonas sp isolated from activated sludge

Cornelis G. van Ginkel et al.

BIODEGRADATION (2008)

Article Pharmacology & Pharmacy

In vitro antimicrobial activity and the mode of action of indole-3-carbinol against human pathogenic microorganisms

Woo Sang Sung et al.

BIOLOGICAL & PHARMACEUTICAL BULLETIN (2007)

Article Food Science & Technology

Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables

Lijiang Song et al.

FOOD AND CHEMICAL TOXICOLOGY (2007)

Article Nutrition & Dietetics

Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates

Vanessa Rungapamestry et al.

PROCEEDINGS OF THE NUTRITION SOCIETY (2007)

Article Biochemistry & Molecular Biology

Glucosinolate hydrolysis in Lepidium sativum -: identification of the thiocyanate-forming protein

Meike Burow et al.

PLANT MOLECULAR BIOLOGY (2007)

Review Biochemistry & Molecular Biology

Tipping the scales - Specifier proteins in glucosinolate hydrolysis

Ute Wittstock et al.

IUBMB LIFE (2007)

Article Biotechnology & Applied Microbiology

Activity of Brassica oleracea leaf juice on foodborne pathogenic bacteria

Giorgio Brandi et al.

JOURNAL OF FOOD PROTECTION (2006)

Article Chemistry, Applied

Thermal degradation of glucosinolates in red cabbage

K Oerlemans et al.

FOOD CHEMISTRY (2006)

Review Biochemistry & Molecular Biology

The enzymic and chemically induced decomposition of glucosinolates

Atle M. Bones et al.

PHYTOCHEMISTRY (2006)

Article Evolutionary Biology

Evolution of a microbial nitrilase gene family: a comparative and environmental genomics study

M Podar et al.

BMC EVOLUTIONARY BIOLOGY (2005)

Review Food Science & Technology

Essential oils: their antibacterial properties and potential applications in foods - a review

S Burt

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)

Article Food Science & Technology

Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori

IS Shin et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)

Article Biochemistry & Molecular Biology

Catalysis in the nitrilase superfamily

C Brenner

CURRENT OPINION IN STRUCTURAL BIOLOGY (2002)

Article Multidisciplinary Sciences

Sulforaphane inhibits extracellular, intracellular, and antibiotic-resistant strains of Helicobacter pylori and prevents benzo[a]pyrene-induced stomach tumors

JW Fahey et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2002)

Review Multidisciplinary Sciences

Plant pathogens and integrated defence responses to infection

JL Dangl et al.

NATURE (2001)

Article Plant Sciences

Genetic control of natural variation in Arabidopsis glucosinolate accumulation

DJ Kliebenstein et al.

PLANT PHYSIOLOGY (2001)

Article Food Science & Technology

The effect of cooking on the glucosinolates content in white cabbage

E Ciska et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)

Review Biochemistry & Molecular Biology

The chemical diversity and distribution of glucosinolates and isothiocyanates among plants

JW Fahey et al.

PHYTOCHEMISTRY (2001)

Article Biotechnology & Applied Microbiology

Antibacterial mechanism of allyl isothiocyanate

CM Lin et al.

JOURNAL OF FOOD PROTECTION (2000)

Review Biochemistry & Molecular Biology

Myrosinase: gene family evolution and herbivore defense in Brassicaceae

L Rask et al.

PLANT MOLECULAR BIOLOGY (2000)

Article Biotechnology & Applied Microbiology

Bactericidal activity of isothiocyanate against pathogens on fresh produce

CM Lin et al.

JOURNAL OF FOOD PROTECTION (2000)