Effects of CaCl2 on the metabolism of glucosinolates and the formation of isothiocyanates as well as the antioxidant capacity of broccoli sprouts

Runqiang Yang; Qianru Hui; Zhenxin Gu; Yulin Zhou; Liping Guo; Chang Shen; Wenhua Zhang

Journal of Functional Foods (Jun 2016)

Effects of CaCl2 on the metabolism of glucosinolates and the formation of isothiocyanates as well as the antioxidant capacity of broccoli sprouts

Runqiang Yang,
Qianru Hui,
Zhenxin Gu,
Yulin Zhou,
Liping Guo,
Chang Shen,
Wenhua Zhang

Affiliations

Runqiang Yang: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
Qianru Hui: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
Zhenxin Gu: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Corresponding author. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Tel.: +86 025 84396293; fax: +86 025 84396293.
Yulin Zhou: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
Liping Guo: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
Chang Shen: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
Wenhua Zhang: College of Life Sciences, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; Corresponding author. College of Life Sciences, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Tel.: +86 025 84396293; fax: +86 025 84396293.

Journal volume & issue: Vol. 24
pp. 156 – 163

Abstract

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The effects of CaCl2 on metabolism of glucosinolates (GLs) and formation of isothiocyanates (ITCs), as well as the antioxidant capacity of broccoli sprouts, were investigated. The results showed that CaCl2 treatment enhanced BrST5b (sulfotransferase 5b) and limited AOP2 (2-oxoglutarate-dependent dioxygenase 2) expression, which increased GLs biosynthesis. CaCl2 also promoted the gene expression of myrosinase (MYR) and its activity, and thus increased ITCs formation. Three ITCs and two nitriles were found in the hydrolysate of broccoli sprouts. CaCl2 treatment increased the content of 1-isothiocyanato butane significantly. Then, CaCl2 increased the formation of ITCs by regulating gene expression and enzyme activity. After CaCl2 treatment, the antioxidant capacity of sprouts increased and the formed ITCs mainly contributed to total antioxidant capacity and DPPH• scavenging capacity.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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