![]() ![]() ![]() ![]() PEF processing of broccoli purée and juice showed that the myrosinase activities resulted in nearly total glucosinolate transformations as result of autolysis during puréeing and juice making prior to the PEF processing. Treatment at 700 MPa and 20C for 10 min was found to inactivate myrosinase activity, but also pressure treatments at 300 MPa and 20C were able to maintain a high level of intact glucosinolates present in the untreated broccoli florets. Certain conditions applied in HP/HT processing of broccoli florets were able to maintain a high level of intact glucosinolates. Specific focus was given to effects of HP/HT and PEF processing on the content of glucosinolates and activities of myrosinase isoenzymes (EC.3.2.1.147) in the broccoli preparations. The present experiments were performed on broccoli (Brassica oleracea var. However, effects on various food components due to autolysis and fast reactions prior to the applied HP/HT or PEF need to be considered as the total contribution of processing steps affects the obtained food quality. Introduction of new processing techniques with fast and gentle processing steps may reveal new possibilities for preservation of healthy bioactive compounds in processed food. High pressure/high temperature (HP/HT) and pulsed electric field (PEF) treatment of food are among the novel processing techniques considered as alternatives to conventional thermal food processing. The mechanisms responsible for these anti-proliferative responses are discussed. Isothiocyanates and indoles are also capable of affecting cell cycle arrest and stimulating apoptosis. Isothiocyanates appear to alter gene expression through modification of critical thiols in regulatory proteins such as Keap1 (Kelch-like ECH-associated protein 1) or IKK (IκB kinase), causing activation of Nrf2 and inactivation of NF-κB, respectively. In particular, their abilities to induce cytoprotective genes, mediated by the Nrf2 (NF-E2 related factor 2) and AhR (arylhydrocarbon receptor) transcription factors, and their abilities to repress NF-κB (nuclear factor-κB) activity, inhibit histone deacetylase, and inhibit cytochrome P450 are outlined. ![]() The various biological activities displayed by these phytochemicals are described. It describes how isothiocyanates, thiocyanates, nitriles, cyano-epithioalkanes and indoles are produced from glucosinolates through the actions of myrosinase, epithiospecifier protein and epithiospecifier modifier protein released from cruciferous vegetables during injury to the plant. This article reviews the mechanisms by which glucosinolate breakdown products are thought to inhibit carcinogenesis. ![]()
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February 2023
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