Abstract

The present study is a systematic review of the scientific literature reporting content, composition and biosynthesis of glucosinolates (GLS), and their derivative compounds in Brassica family. An amended classification of brassica species, varieties and their GLS content, organized for the different plant organs and in uniformed concentration measure unit, is here reported for the first time in a harmonized and comparative manner. In the last years, the studies carried out on the effect of processing on vegetables and the potential benefits for human health has increased rapidly and consistently the knowledge on the topic. Therefore, there was the need for an updated revision of the scientific literature of pre- and post-harvest modifications of GLS content, along with the role of gut microbiota in influencing their bioavailability once they are ingested. After analyzing and standardizing over 100 articles and the related data, the highest GLS content in Brassica, was declared in B. nigra (L.) W. D. J. Koch (201.95 ± 53.36 µmol g⁻¹), followed by B. oleracea Alboglabra group (180.9 ± 70.3 µmol g⁻¹). The authors also conclude that food processing can influence significantly the final content of GLS, considering the most popular methods: boiling, blanching, steaming, the latter can be considered as the most favorable to preserve highest level of GLS and their deriviatives. Therefore, a mild-processing strategic approach for GLS or their derivatives in food is recommended, in order to minimize the loss of actual bioactive impact. Finally, the human gut microbiota is influenced by Brassica-rich diet and can contribute in certain conditions to the increasing of GLS bioavailability but further studies are needed to assess the actual role of microbiomes in the bioavailability of healthy glucosinolate derivatives.

摘要

本研究是对芥菜中硫代葡萄糖苷 (GLS) 及其衍生化合物的科学文献报告内容、组成和生物合成的系统综述。家庭。在此首次以统一和比较的方式报告了针对不同植物器官并以统一的浓度测量单位组织的芸苔属物种、品种及其 GLS 含量的修订分类。在过去几年中，关于加工对蔬菜的影响和对人类健康的潜在益处的研究迅速且持续地增加了有关该主题的知识。因此，需要对 GLS 含量的收获前和收获后修饰的科学文献进行更新修订，以及肠道微生物群在其被摄入后影响其生物利用度的作用。对100多篇文章及相关数据进行分析和标准化后，宣布了芸苔属植物中GLS含量最高的B. nigra (L.) WDJ Koch (201.95 ± 53.36 µmol g ^-1 )，然后是B. oleracea Alboglabra group (180.9 ± 70.3 µmol g ^-1)）。作者还得出结论，食品加工可以显着影响 GLS 的最终含量，考虑到最流行的方法：煮、烫、蒸，后者可以被认为是最有利于保留最高水平 GLS 及其衍生物的方法。因此，建议对食品中的 GLS 或其衍生物采用温和加工战略方法，以尽量减少实际生物活性影响的损失。最后，人类肠道微生物群受富含芸苔属植物的饮食影响，在某些条件下有助于增加 GLS 生物利用度，但需要进一步研究来评估微生物群在健康芥子油衍生物生物利用度中的实际作用。