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。Seed Priming with Pomegranate Peel Extract Improves Growth, Glucosinolates Metabolism and Antimicrobial Potential of Brassica oleraceae Varieties
Turki M. Dawoud et al.
JOURNAL OF PLANT GROWTH REGULATION (2023)
Global burden of bacterial antimicrobial resistance in 2019: a systematic analysis
Christopher J. L. Murray et al.
LANCET (2022)
Sulforaphane exhibits antiviral activity against pandemic SARS-CoV-2 and seasonal HCoV-OC43 coronaviruses in vitro and in mice
Alvaro A. Ordonez et al.
COMMUNICATIONS BIOLOGY (2022)
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.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
Phytochemical characterization of turnip greens (Brassica rapa ssp. rapa): A systematic review
Gordana M. Dejanovic et al.
PLOS ONE (2021)
Enzyme systems involved in glucosinolate metabolism in Companilactobacillus farciminis KB1089
Hiroko Watanabe et al.
SCIENTIFIC REPORTS (2021)
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
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES (2021)
Using particle size and fat content to control the release of Allyl isothiocyanate from ground mustard seeds for its application in antimicrobial packaging
Nur Alim Bahmid et al.
FOOD CHEMISTRY (2020)
Glucosinolate structural diversity, identification, chemical synthesis and metabolism in plants
Ivica Blazevic et al.
PHYTOCHEMISTRY (2020)
Biological Effects of Glucosinolate Degradation Products from Horseradish: A Horse that Wins the Race
Marijana Popovic et al.
BIOMOLECULES (2020)
Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra)
Franziska S. Hanschen
FOOD CHEMISTRY (2020)
Human, Animal and Plant Health Benefits of Glucosinolates and Strategies for Enhanced Bioactivity: A Systematic Review
Sylvia Maina et al.
MOLECULES (2020)
Phytochemistry and biological activity of mustard (Brassica juncea): a review
Yan Tian et al.
CYTA-JOURNAL OF FOOD (2020)
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)
Structural diversification during glucosinolate breakdown: mechanisms of thiocyanate, epithionitrile and simple nitrile formation
Daniela Eisenschmidt-Boenn et al.
PLANT JOURNAL (2019)
Inhibitory effect of the glucosinolate-myrosinase system on Phytophthora cinnamomi and Pythium spiculum
Francisco T. Arroyo et al.
PLANT PROTECTION SCIENCE (2019)
Antimicrobial Activity of Polyphenols and Alkaloids in Middle Eastern Plants
Leen Othman et al.
FRONTIERS IN MICROBIOLOGY (2019)
Effect of pretreatment on bioactive compounds in wild rocket juice
Elzbieta Radziejewska-Kubzdela et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
The Glucosinolates: A Sulphur Glucoside Family of Mustard Anti-Tumour and Antimicrobial Phytochemicals of Potential Therapeutic Application
James Melrose
BIOMEDICINES (2019)
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)
Leaching and degradation kinetics of glucosinolates during boiling of Brassica oleracea vegetables and the formation of their breakdown products
Franziska S. Hanschen et al.
FOOD CHEMISTRY (2018)
Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli
Yuanfeng Wu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds
Luke Bell et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2018)
Isothiocyanates: An Overview of Their Antimicrobial Activity against Human Infections
Letizia Romeo et al.
MOLECULES (2018)
Natural isothiocyanates express antimicrobial activity against developing and mature biofilms of Pseudomonas aeruginosa
Stefan J. Kaiser et al.
FITOTERAPIA (2017)
A mathematical model for tailoring antimicrobial packaging material containing encapsulated volatile compounds
Mia Kurek et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Evaluating the Antibacterial Properties of Polyacetylene and Glucosinolate Compounds with Further Identification of Their Presence within Various Carrot (Daucus carota) and Broccoli (Brassica oleracea) Cultivars Using High-Performance Liquid Chromatography with a Diode Array Detector and Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry Analyses
L. Hinds et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Phytochemicals for human disease: An update on plant-derived compounds antibacterial activity
Ramona Barbieri et al.
MICROBIOLOGICAL RESEARCH (2017)
Dietary Broccoli Alters Rat Cecal Microbiota to Improve Glucoraphanin Hydrolysis to Bioactive Isothiocyanates
Xiaoji Liu et al.
NUTRIENTS (2017)
Rapid Separation of Indole Glucosinolates in Roots of Chinese Cabbage (Brassica rapa Subsp Pekinensis) by High-Performance Liquid Chromatography with Diode Array Detection
Alfredo Aires et al.
INTERNATIONAL JOURNAL OF ANALYTICAL CHEMISTRY (2017)
Role of Sulforaphane in Protection of Gastrointestinal Tract Against H-pylori and NSAID-Induced Oxidative Stress
Akinori Yanaka
CURRENT PHARMACEUTICAL DESIGN (2017)
Glucosinolate and Desulfo-glucosinolate Metabolism by a Selection of Human Gut Bacteria
Vijitra Luang-In et al.
CURRENT MICROBIOLOGY (2016)
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)
Glucosinolate composition of Colombian accessions of mashua (Tropaeolum tuberosum Ruiz & Pavon), structural elucidation of the predominant glucosinolate and assessment of its antifungal activity
Jenny Carolina Martin et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Glucosinolates profile, volatile constituents, antimicrobial, and cytotoxic activities of Lobularia libyca
Amal A. Al-Gendy et al.
PHARMACEUTICAL BIOLOGY (2016)
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)
Isothiocyanates as effective agents against enterohemorrhagic Escherichia coli: insight to the mode of action
Dariusz Nowicki et al.
SCIENTIFIC REPORTS (2016)
Bioavailability of Glucosinolates and Their Breakdown Products: impact of Processing
Francisco J. Barba et al.
FRONTIERS IN NUTRITION (2016)
The antibacterial properties of isothiocyanates
Virginie Dufour et al.
MICROBIOLOGY-SGM (2015)
Myrosinase in Brassicaceae: the most important issue for glucosinolate turnover and food quality
Maria del Carmen Martinez-Ballesta et al.
PHYTOCHEMISTRY REVIEWS (2015)
Boiled Brussels sprouts: A rich source of glucosinolates and the corresponding nitriles
Ewa Ciska et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Glucosinolate-derived isothiocyanates impact mitochondrial function in fungal cells and elicit an oxidative stress response necessary for growth recovery
Benoit Calmes et al.
FRONTIERS IN PLANT SCIENCE (2015)
Myrosinase-dependent and -independent formation and control of isothiocyanate products of glucosinolate hydrolysis
Donato Angelino et al.
FRONTIERS IN PLANT SCIENCE (2015)
In Vitro Activity of Glucosinolates and Their Degradation Products against Brassica-Pathogenic Bacteria and Fungi
T. Sotelo et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2015)
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)
Long-chain Glucosinolates from Arabis turrita: Enzymatic and Non-enzymatic Degradations
Ivica Blazevic et al.
NATURAL PRODUCT COMMUNICATIONS (2015)
Evaluation of the effects of selected phytochemicals on quorum sensing inhibition and in vitro cytotoxicity
Anabela Borges et al.
BIOFOULING (2014)
Glucosinolates of Lunaria annua: thermal, enzymatic, and chemical degradation
I. Blazevic et al.
CHEMISTRY OF NATURAL COMPOUNDS (2014)
Brown seaweed (Saccharina japonica) as an edible natural delivery matrix for allyl isothiocyanate inhibiting food-borne bacteria
Evi Amelia Siahaan et al.
FOOD CHEMISTRY (2014)
A metabolomics approach to identify factors influencing glucosinolate thermal degradation rates in Brassica vegetables
K. Hennig et al.
FOOD CHEMISTRY (2014)
Comparison of the degradation and leaching kinetics of glucosinolates during processing of four Brassicaceae (broccoli, red cabbage, white cabbage, Brussels sprouts)
Irmela Sarvan et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
The action of selected isothiocyanates on bacterial biofilm prevention and control
Anabela Borges et al.
INTERNATIONAL BIODETERIORATION & BIODEGRADATION (2014)
Antimicrobial Activity of Isothiocyanates from Cruciferous Plants against Methicillin-Resistant Staphylococcus aureus (MRSA)
Carla Dias et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2014)
Release of Allyl Isothiocyanate from Mustard Seed Meal Powder
Ruyan Dai et al.
JOURNAL OF FOOD SCIENCE (2014)
Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance
Radhika Bongoni et al.
PLANT FOODS FOR HUMAN NUTRITION (2014)
Insights into the Mode of Action of Benzyl Isothiocyanate on Campylobacter jejuni
Virginie Dufour et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)
Antimicrobial Activity of Isothiocyanates (ITCs) Extracted from Horseradish (Armoracia rusticana) Root against Oral Microorganisms
HO-WON PARK et al.
BIOCONTROL SCIENCE (2013)
In vitro efficacies of various isothiocyanates from cruciferous vegetables as antimicrobial agents against foodborne pathogens and spoilage bacteria
Adjele Eli Wilson et al.
FOOD CONTROL (2013)
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)
The bactericidal effects of allyl isothiocyanate in water
F. Mushantaf et al.
ENVIRONMENTAL TECHNOLOGY (2012)
Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica)
Teresa Oliviero et al.
FOOD CHEMISTRY (2012)
Isothiocyanate concentrations and interconversion of sulforaphane to erucin in human subjects after consumption of commercial frozen broccoli compared to fresh broccoli
Shikha Saha et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2012)
Modelling the fate of glucosinolates during thermal processing of Brassica vegetables
Irmela Sarvan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Antimicrobial activities of phenethyl isothiocyanate isolated from horseradish
Hongxia Chen et al.
NATURAL PRODUCT RESEARCH (2012)
Influence of dietary blueberry and broccoli on cecal microbiota activity and colon morphology in mdr1a-/- mice, a model of inflammatory bowel diseases
Gunaranjan Paturi et al.
NUTRITION (2012)
Mesoporous silica SBA-15 for natural antimicrobial delivery
Sun-Young Park et al.
POWDER TECHNOLOGY (2012)
Antimicrobial activities of isothiocyanates against Campylobacter jejuni isolates
Virginie Dufour et al.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY (2012)
Glucosinolate Profiling and Antimicrobial Screening of Aurinia leucadea (Brassicaceae)
Ivica Blazevic et al.
CHEMISTRY & BIODIVERSITY (2011)
Influence of NaCl and NaNO3 on Sinigrin Hydrolysis by Foodborne Bacteria
S. Herzallah et al.
JOURNAL OF FOOD PROTECTION (2011)
Benzyl Isothiocyanate, a Major Component from the Roots of Salvadora Persica Is Highly Active against Gram-Negative Bacteria
Abier Sofrata et al.
PLOS ONE (2011)
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)
Glucosinolates, structures and analysis in food
Don Brian Clarke
ANALYTICAL METHODS (2010)
Glucosinolates, glycosidically bound volatiles and antimicrobial activity of Aurinia sinuata (Brassicaceae)
Ivica Blazevic et al.
FOOD CHEMISTRY (2010)
Glucosinolates, volatile constituents and biological activities of Erysimum corinthium Boiss. (Brassicaceae)
A. A. Al-Gendy et al.
FOOD CHEMISTRY (2010)
Evaluation of Antibacterial Activity of 3-Butenyl, 4-Pentenyl, 2-Phenylethyl, and Benzyl Isothiocyanate in Brassica Vegetables
Miran Jang et al.
JOURNAL OF FOOD SCIENCE (2010)
Antimicrobial Activity of Phenolics and Glucosinolate Hydrolysis Products and their Synergy with Streptomycin against Pathogenic Bacteria
Maria J. Saavedra et al.
MEDICINAL CHEMISTRY (2010)
Glucoraphanin hydrolysis by microbiota in the rat cecum results in sulforaphane absorption
Ren-Hau Lai et al.
FOOD & FUNCTION (2010)
Dietary Sulforaphane-Rich Broccoli Sprouts Reduce Colonization and Attenuate Gastritis in Helicobacter pylori-Infected Mice and Humans
Akinori Yanaka et al.
CANCER PREVENTION RESEARCH (2009)
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)
Application of Natural Antimicrobials for Food Preservation
Brijesh K. Tiwari et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
The antimicrobial effects of glucosinolates and their respective enzymatic hydrolysis products on bacteria isolated from the human intestinal tract
A. Aires et al.
JOURNAL OF APPLIED MICROBIOLOGY (2009)
Initial in vitro evaluations of the antibacterial activities of glucosinolate enzymatic hydrolysis products against plant pathogenic bacteria
A. Aires et al.
JOURNAL OF APPLIED MICROBIOLOGY (2009)
Nitrile-specifier Proteins Involved in Glucosinolate Hydrolysis in Arabidopsis thaliana
Ralph Kissen et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2009)
The Genetic Basis of Constitutive and Herbivore-Induced ESP-Independent Nitrile Formation in Arabidopsis
Meike Burow et al.
PLANT PHYSIOLOGY (2009)
Characterization of calcium alginate and chitosan-treated calcium alginate gel beads entrapping allyl isothiocyanate
Won-Tae Kim et al.
CARBOHYDRATE POLYMERS (2008)
Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp capitata f. rubra)
Jon Volden et al.
FOOD CHEMISTRY (2008)
The chemistry behind redox regulation with a focus on sulphur redox systems
Claus Jacob et al.
PHYSIOLOGIA PLANTARUM (2008)
Substrate specificity of a long-chain alkylamine-degrading Pseudomonas sp isolated from activated sludge
Cornelis G. van Ginkel et al.
BIODEGRADATION (2008)
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)
Effect of meal composition and cooking duration on the fate of sulforaphane following consumption of broccoli by healthy human subjects
Vanessa Rungapamestry et al.
BRITISH JOURNAL OF NUTRITION (2007)
Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables
Lijiang Song et al.
FOOD AND CHEMICAL TOXICOLOGY (2007)
Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates
Vanessa Rungapamestry et al.
PROCEEDINGS OF THE NUTRITION SOCIETY (2007)
Glucosinolate hydrolysis in Lepidium sativum -: identification of the thiocyanate-forming protein
Meike Burow et al.
PLANT MOLECULAR BIOLOGY (2007)
Tipping the scales - Specifier proteins in glucosinolate hydrolysis
Ute Wittstock et al.
IUBMB LIFE (2007)
Activity of Brassica oleracea leaf juice on foodborne pathogenic bacteria
Giorgio Brandi et al.
JOURNAL OF FOOD PROTECTION (2006)
Thermal degradation of glucosinolates in red cabbage
K Oerlemans et al.
FOOD CHEMISTRY (2006)
The enzymic and chemically induced decomposition of glucosinolates
Atle M. Bones et al.
PHYTOCHEMISTRY (2006)
Analysis of glucosinolates, isothiocyanates, and amine degradation products in vegetable extracts and blood plasma by LC-MS/MS
LJ Song et al.
ANALYTICAL BIOCHEMISTRY (2005)
Evolution of a microbial nitrilase gene family: a comparative and environmental genomics study
M Podar et al.
BMC EVOLUTIONARY BIOLOGY (2005)
Evaluation of the antimicrobial effects of several isothiocyanates on Helicobacter pylori
X Haristoy et al.
PLANTA MEDICA (2005)
Analysis of the isothiocyanates present in cabbage leaves extract and their potential application to control Alternaria rot in bell peppers
R Troncoso et al.
FOOD RESEARCH INTERNATIONAL (2005)
In vitro digestion of sinigrin and glucotropaeolin by single strains of Bifidobacterium and identification of the digestive products
DL Cheng et al.
FOOD AND CHEMICAL TOXICOLOGY (2004)
Essential oils: their antibacterial properties and potential applications in foods - a review
S Burt
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori
IS Shin et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Efficacy of sulforaphane in eradicating Helicobacter pylori in human gastric xenografts implanted in nude mice
X Haristoy et al.
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY (2003)
Influence of plant and bacterial myrosinase activity on the metabolic fate of glucosinolates in gnotobiotic rats
G Rouzaud et al.
BRITISH JOURNAL OF NUTRITION (2003)
Catalysis in the nitrilase superfamily
C Brenner
CURRENT OPINION IN STRUCTURAL BIOLOGY (2002)
Metabolism of sinigrin (2-propenyl glucosinolate) by the human colonic microflora in a dynamic in vitro large-intestinal model
C Krul et al.
CARCINOGENESIS (2002)
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)
Plant pathogens and integrated defence responses to infection
JL Dangl et al.
NATURE (2001)
Genetic control of natural variation in Arabidopsis glucosinolate accumulation
DJ Kliebenstein et al.
PLANT PHYSIOLOGY (2001)
Study of the role of antimicrobial glucosinolate-derived isothiocyanates in resistance of arabidopsis to microbial pathogens
KFMJ Tierens et al.
PLANT PHYSIOLOGY (2001)
Formation of allyl isothiocyanate from sinigrin in the digestive tract of rats monoassociated with a human colonic strain of Bacteroides thetaiotaomicron
L Elfoul et al.
FEMS MICROBIOLOGY LETTERS (2001)
The effect of cooking on the glucosinolates content in white cabbage
E Ciska et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)
The chemical diversity and distribution of glucosinolates and isothiocyanates among plants
JW Fahey et al.
PHYTOCHEMISTRY (2001)
Antibacterial mechanism of allyl isothiocyanate
CM Lin et al.
JOURNAL OF FOOD PROTECTION (2000)
Evidence implicating a novel thiol methyltransferase in the detoxification of glucosinolate hydrolysis products in Brassica oleracea L.
J Attieh et al.
PLANT CELL AND ENVIRONMENT (2000)
Myrosinase: gene family evolution and herbivore defense in Brassicaceae
L Rask et al.
PLANT MOLECULAR BIOLOGY (2000)
Bactericidal activity of isothiocyanate against pathogens on fresh produce
CM Lin et al.
JOURNAL OF FOOD PROTECTION (2000)