Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivars

被引：105

作者：

Tian, Ming ^{[1
]}

Xu, Xiaoyun ^{[1
]}

Liu, Yanlong ^{[1
]}

Xie, Lin ^{[1
]}

Pan, Siyi ^{[1
]}

机构：

[1] Huazhong Agr Univ, Coll Food Sci & Technol, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan 430070, Peoples R China

来源：

FOOD CHEMISTRY | 2016年 / 190卷

关键词：

Se; Glucosinolates; Sulforaphane; Myrosinase activity; Health-promoting compounds; Broccoli sprouts; SULFORAPHANE FORMATION; PHENOLIC CONTENT; SELENIUM; METHYLSELENOCYSTEINE; BIOAVAILABILITY; OPTIMIZATION; PURIFICATION; ENZYMES; PROFILE; CANCER;

D O I：

10.1016/j.foodchem.2015.05.098

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Broccoli sprouts are natural functional foods for cancer prevention because of their high glucosinolate (GSL) content and high selenium (Se) accumulation capacity. The regulation mechanism of Se on GSL metabolism in broccoli sprouts was explored. In particular, the effects of Se treatment (100 jimol/L selenite and selenate) on the Se, sulfur (S), glucosinolate and sulforaphane contents; myrosinase activity and health-promoting compounds (ascorbic acid, anthocyanin, total phenolics and flavonoids) of three, 5 day old, cultivars were investigated. The treatment did not influence the total GSL and ascorbic acid contents; significantly increased the myrosinase activity and sulforaphane, anthocyanin and flavonoids contents; and decreased the total phenolics content. The increase in sulforaphane during early growth can be primarily attributed to the increased myrosinase activity caused by Se treatment. Broccoli sprouts with suitable selenite and selenate concentrations, in the early growth days, could be desirable for improved human health. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：374 / 380

页数：7

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