The enzymic and chemically induced decomposition of glucosinolates

被引：479
作者：
Bones, Atle M.
Rossiter, John T.
机构：
[1] Imperial Coll London, Div Biol, Ashford TN25 5AH, Kent, England
[2] Norwegian Univ Sci & Technol, Dept Biol, N-7491 Trondheim, Norway
来源：
PHYTOCHEMISTRY | 2006年 / 67卷 / 11期
基金：
英国生物技术与生命科学研究理事会;
关键词：
myrosinase (EC 3.2.1.147); beta-D-thioglucosidase; epithiospecifier protein; thermal and chemical degradation; microbial products; review;
D O I：
10.1016/j.phytochem.2006.02.024
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
While the myrosinase-glucosinolate system has been reviewed in recent years by a number of authors, little attention has been paid to the enzymic and non-enzymic degradation of glucosinolates. Non-enzymic degradation processes are particularly important in the processing of brassica vegetables with respect to both flavour and in the role of glucosinolates as precursors of anticancer compounds in the diet. This review highlights early empirical work on glucosinolate degradation along with more recent aspects related to current research on mechanism of glucosinolate degradation in plants, microbes and animals. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1053 / 1067
页数：15
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