十字花科蔬菜中萝卜硫素含量的影响因素

流行病学研究发现,提高十字花科蔬菜的摄入量能够显著降低癌症发病率,其中萝卜硫素发挥了重要作用.文中对影响十字花科蔬菜中萝卜硫素含量变化的生长、加工以及贮藏等条件进行了综述,以期为十字花科蔬菜中萝卜硫素含量的调控提供参考.     

萝卜硫素对肥胖的干预作用研究进展

萝卜硫素（sulforaphane, SFE）又称莱菔硫烷,广泛存在于十字花科蔬菜中,具有抗菌、抗炎、降低心脑血管风险等功效。同时,萝卜硫素也是蔬菜中抗癌效果最好的天然活性物质之一,能够有效抑制乳腺癌、肝癌等。随着生活水平的提高,我国肥胖患病率逐年增长。现有研究发现萝卜硫素能够通过调节脂质代谢,影响脂肪细胞合成,改善氧化应激水平及调节肠道菌群等多种途径改善调控肥胖,是一种潜在预防或治疗肥胖症的辅助剂。本文结合国内外相关研究对萝卜硫素在肥胖领域的机制进行了系统介绍,为萝卜硫素的科学研究及膳食应用提供参考。     

萝卜硫素功能性及其机制研究进展

萝卜硫素是一种异硫氰酸酯类化合物，又称莱菔硫烷，是硫代葡萄糖苷在内源芥子酶作用下水解产生，广泛存在于十字花科蔬菜中。萝卜硫素具有多种功效，引起了国内外学者的广泛关注。萝卜硫素具有抗菌功能，通过影响菌体核酸和蛋白质合成等方式抑制细菌生长；萝卜硫素通过参与相应的NF-κB信号通路来减轻或抑制炎症；同时，萝卜硫素是蔬菜中抗癌效果最好、效力最强的天然活性物质，它对乳腺癌、肝癌、结肠癌等有很好的抑制作用。该文综述了萝卜硫素的抑菌、抗氧化、抗炎症、抗癌等功能，对其作用机制进行了系统介绍，探讨了其研究前景，为萝卜硫素的应用与科学研究提供借鉴和参考。     

高效液相色谱法测定十字花科蔬菜中萝卜硫素的含量

该文建立了高效液相色谱法测定十字花科蔬菜中萝卜硫素含量的分析方法。利用单因素实验,对西兰花中萝卜硫素的提取条件和酶解条件进行选择,确定最佳前处理条件为pH=3.0,盐酸水溶液25℃,水解0.5 h,乙酸乙酯涡旋提取。色谱条件:C 18色谱柱(150 mm×4.6 mm,5μm),柱温30℃,流动相为乙腈-水(20∶80,体积比),流速1 mL/min,检测波长201 nm。结果表明,萝卜硫素在2.00~100.00μg/mL范围内与峰面积有良好线性关系,西兰花和圆红萝卜中萝卜硫素精密度的相对标准偏差均小于5%,表明方法精密度高,西兰花和圆红萝卜中萝卜硫素的平均回收率分别为100.09%和96.16%,相对标准偏差均小于5%,表明方法添加回收率高,相对标准偏差小。实验建立的方法重复性好、准确度高,可以准确定量十字花科蔬菜中萝卜硫素的含量。     

萝卜硫素和莱菔素提取、纯化及检测方法研究进展

流行病学研究表明,西兰花、萝卜等十字花科蔬菜具有抗炎、抗癌、预防心血管疾病等功能作用,主要是由于这类蔬菜富含硫代葡萄糖苷类化合物,被切碎或咀嚼后水解生成异硫氰酸酯类物质。萝卜硫素和莱菔素是抗癌活性最高的天然异硫氰酸酯类化合物,文中阐明了萝卜属和芸薹属的几种主要蔬菜及种子中萝卜硫素及莱菔素的提取纯化方法,着重概述了常用的萝卜硫素和莱菔素的溶剂萃取法及现代提取技术;比较了1,2-苯二硫醇（BDT）比色法、高效液相色谱法（HPLC）、超高压液相色谱法（UPLC）和气相色谱-质谱联用技术（GC-MS）等萝卜硫素和莱菔素定量分析方法;分析了开口柱色谱层析、固相微萃取（SPE）、高速逆流色谱分析（HSCCC）、制备液相色谱法等纯化方法的优缺点;并对各类提取检测、分离纯化方法进行了分析和总结,讨论了萝卜硫素和莱菔素提取纯化技术的未来发展趋势,以期对萝卜等十字花科蔬菜的加工利用及营养保持技术提供理论参考。     

12种十字花科蔬菜种子中萝卜硫素含量研究

采用HPLC测定十二种常见十字花科蔬菜种子中萝卜硫素含量,该十二种十字花科蔬菜种子中萝卜硫素含量是芸薹属萝卜属;芸薹属中西兰花种子的萝卜硫素含量最高,为10.02 mg/g,大头菜种子中含量最低为17.4μg/g;萝卜属中胡萝卜种子中的萝卜硫素含量最高,为144.4μg/g,白萝卜种子的含量最低,为8.7μg/g。     

吃西兰花有助预防关节炎

<正>英国一项最新研究发现,西兰花等十字花科蔬菜中富含的一种化合物可有效预防最常见的一类关节炎,并减缓因关节炎导致的软骨损伤等。英国东英吉利大学等机构研究人员近日报告说,这种被称作萝卜硫素的化合物会遏制一种可引发关节炎症的酶发挥作用,从而减缓软骨损伤并缓解关节疼痛。萝卜硫素普遍存在于西兰花、甘蓝等十字花科     

外源一氧化氮熏蒸处理对芥兰采后品质及抗氧化酶系的影响

以绿叶蔬菜芥兰(Brassica alboglabra Bailey)为试材,在确定适宜熏蒸时间的基础上,观测了不同浓度NO(60、100μl/L)气体对芥兰采后失重、开花率、黄化率及抗氧化酶系的影响。结果表明：利用外源NO 处理芥兰的适宜处理时间是30min,芥兰的存在能够控制贮藏环境中NO 氧化产物NO2 的积累。外源NO 处理对芥兰采后失重率无显著影响,但是能够显著抑制芥兰采后开花及叶片黄化。外源NO 处理能够抑制芥兰采后SOD、CAT 活性的下降,并能控制芥兰组织中MDA 含量的上升。     

潮汕咸菜和菜脯在腌制过程中萝卜硫素的变化研究

针对芥菜、白萝卜在腌制过程中萝卜硫素是否存在损失的问题开展讨论。通过模拟民间咸菜(腌芥菜)、菜脯(腌萝卜干)的腌制工艺,每隔3天取样1次,连续腌制18天,测定腌制过程中蔬菜中萝卜硫素的含量随时间的变化情况。结果表明:咸菜、菜脯中萝卜硫素的含量分别约为70,55μmol/g,且2种蔬菜中的萝卜硫素含量随腌制时间无明显变化,说明2种蔬菜中的活性生物成分保留较好。     

二氧化硫调控亚硫酸盐代谢对葡萄采后灰霉病的抑制作用

为了探明二氧化硫(SO₂)调控亚硫酸盐代谢途径对鲜食葡萄采后灰霉病的抑制作用,以新疆木纳格葡萄为试材,采用200 μL/L SO₂熏蒸处理后损伤接种灰葡萄孢,测定贮藏期间果实品质相关参数,分析亚硫酸盐代谢途径中代谢物含量、相关酶活性变化趋势及相关基因的表达量,研究外源SO₂处理对葡萄采后亚硫酸盐代谢途径的作用方式,探讨亚硫酸盐代谢水平与果实抗灰霉病之间的关系。结果表明:SO₂熏蒸能延缓果实的发病率,降低贮藏期间果实的失重率,保持其硬度,延缓可溶性固形物和可滴定酸含量的下降,诱导亚硫酸盐含量的上升。外源SO₂显著提高了果实中硫化氢(H2S)和半胱氨酸(Cys)的含量,增强了亚硫酸盐还原酶(SiR)、丝氨酸乙酰转移酶(SAT)和乙酰丝氨酸裂解酶(OAS-TL)的活性,并诱导了VvSiR1、VvSAT1、VvSAT2、VvSAT5和VvOAS-TL基因的表达,说明外源SO₂通过对亚硫酸盐代谢途径的调控来增强葡萄采后对灰霉病的抗性。     

Chemopreventive functions of sulforaphane: A potent inducer of antioxidant enzymes and apoptosis

Epidemiological and dietary studies have revealed an association between high intake of cruciferous vegetables and decreased cancer risk cancer. Sulforaphane, a phytochemical constituent of cruciferous vegetables, has received much attention as a potential cancer chemopreventive compound. Recent advances in the cellular and molecular biology of cancer have shed light on components of intracellular signaling cascades that can be molecular targets of chemoprevention by various anti-cancer agents. Metallothionein (MT), a primary antioxidant enzyme involved in the metabolism and detoxification of heavy metal, has been recognized as a molecular target for chemoprevention by natural anti-cancer agents, but the cellular signaling mechanisms that associate MT gene regulation are not yet clearly understood. Recent studies suggest that Nrf2-mediated signaling, which controls the expression of many of genes responsible for carcinogen detoxification and protection against oxidative stress, is regulated by sulforaphane. This contribution focuses on Nrf2-mediated signaling pathways, particularly in relation to MT gene induction and the apoptosis-inducing effects of sulforaphane.     

Relationship of Total Sulfur to Initial and Retained Ascorbic Acid in Selected Cruciferous and Noncruciferous Vegetables

Selected cruciferous (including six cultivars of broccoli) and noncruciferous vegetables were analyzed for ascorbic acid, total sulfur, moisture contents and pH. Vegetables were assayed initially after harvest and after three weeks storage at 2°C and 95–100% relative humidity. During storage ascorbic acid retention in cruciferous vegetables ranged from 75–98%, whereas non-cruciferous vegetables ranged from 16–75% retention. Initial ascorbic acid content correlated with sulfur content (r = 0.925) when comparing cruciferous and noncruciferous vegetables. A correlation coefficient of 0.230 was obtained for the initial ascorbic acid content versus total sulfur content within six broccoli cultivars.     

萝卜硫素提取纯化及其抗癌功能研究进展

硫代葡萄糖苷是十字花科蔬菜中一类重要的含硫阴离子亲水性天然产物,其在内源黑芥子酶的催化下,可以水解生成具有抗癌、抗氧化、抑菌等多种功效的活性物质,引起研究者们的广泛关注。萝卜硫素是目前发现的抗癌效果最好、效力最强的一种硫代葡萄糖单体,作为药品或功能食品的有效成分,具有较高的研究价值和广阔的应用前景。本研究概述了萝卜硫素的来源、结构性质、功能活性,系统介绍了其提取工艺、分离纯化方法和抗癌应用等相关研究进展,并对其研究前景进行了探讨与展望,以期为萝卜硫素功能成分的研发和高附加值利用提供研究基础和技术支撑。     

Induction of Detoxification Enzymes by Feeding Unblanched Brussels Sprouts Containing Active Myrosinase to Mice for 2 Wk

Abstract: In cruciferous vegetables, myrosinase metabolizes the relatively inactive glucosinolates into isothiocyanates and other products that have the ability to increase detoxification enzyme expression. Thus, maintaining myrosinase activity during food preparation may be critical to receiving the maximum benefit of consumption of Brussels sprouts or other cruciferous vegetables. To test the importance of maintaining myrosinase activity for maximizing bioactivity, experimental diets containing 20% unblanched (active myrosinase) or 20% blanched (inactivated myrosinase) freeze-dried Brussels sprouts and a nutrient-matched control diet were evaluated in vitro and in vivo for their ability to induce detoxification enzymes. Treatment of immortalized HepG2 human hepatoma cells with the unblanched Brussels sprout diet caused a greater increase quinone activity compared to the blanched Brussels sprout diet. C3H/HeJ mice fed the unblanched Brussels sprout diets for 2 wk had significantly higher plasma sulforaphane concentrations. Liver expression of CYP1A1 and epoxide hydrolase, measured using real-time PCR, was correlated with the plasma concentration of sulforaphane. In the lung, expression of epoxide hydrolase, thioredoxin reductase, UDP glucuronosyltransferase, quinone reductase, heme oxygenase, CYP1A1, CYP1A2, and CYP1B1 were also correlated with the plasma concentration of sulforaphane. Together these data demonstrate that, as predicted by the in vitro experiment, in vivo exposure to Brussels sprouts with active myrosinase resulted in greater induction of both phase I and phase II detoxification enzymes in the liver and the lungs that correlated with plasma sulforaphane concentrations.     

Health Functionality of Organosulfides: A Review

Phytonutrients are chemicals that are derived from plants and aid in both human health as well as the prevention of chronic disease. One type of phytonutrient classification is organosulfides which includes mostly cruciferous vegetables, as well as garlic. Allium, sulforaphane, glutathione, and isothiocyanates are organosulfides that are examined in this current review of literature for their anti-carcinogenic, anti-thrombotic, anti-atherosclerotic, anti-inflammatory, anti-microbial, and anti-oxidative effects. The following review will also focus on specific research examining the effects of organosulfides on health outcomes such as prostate cancer, breast cancer, gastric cancer, colorectal cancer, diabetes, and hypertension.     

鲜切果蔬机械伤害刺激信号分子转导及 防御反应的研究进展

鲜切果蔬在加工过程中会使果蔬受到机械损伤,组织结构遭到破坏,极易发生褐变与受到微生物侵染,从而加速果蔬组织的衰老和腐败。机械伤害刺激信号分子的产生、运转、感知、接受和转导,以激活受伤害诱导的防卫基因表达,进而诱发鲜切果蔬整体协调产生防御反应。茉莉酸类、水杨酸、乙烯、脱落酸和系统素信号分子诱导果蔬防御反应可减轻机械损伤对鲜切果蔬品质的影响,能够有效抑制微生物对受伤部位的侵染以及果蔬组织内部的酶促褐变,改善果蔬贮藏品质。本文从机械伤害刺激信号分子茉莉酸类、水杨酸、乙烯、脱落酸和系统素的产生及转导方面综述了鲜切果蔬对机械伤害防御反应机制,并从伤害防御方面介绍了外源施用茉莉酸类、水杨酸和乙烯的作用机制与保鲜效果。     

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

Isothiocyanates (ITCs), such as sulforaphane (SFN), exhibit powerful biological functions in fighting cancers, and cardiovascular and neurodegenerative diseases. They normally exist as glucosinolates (GLSs) in cruciferous vegetables, which are not themselves bioactive until they are degraded by myrosinase to form ITCs. Myrosinase coexists in the same plants but is normally kept apart from GLSs in different apparatus. A key point is that myrosinase is temperature sensitive and can be inactivated upon exposure to temperatures over 60 °, as typically occurs during cooking. However, studies using animal models and population trials have suggested that human gut bacteria might act like an ‘organ’ in that they can secrete their own myrosinase. In this review, the hydrolysis of GLS by myrosinase is discussed, with an important focus on the gut microflora and their myrosinase‐producing roles. © 2017 Society of Chemical Industry