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@article{957260,
author = {Totušek, Jiří and Tříska, Jan and Lefnerová, Danuše and Strohalm, Jan and Vrchotová, Naděžda and Zendulka, Ondřej and Průchová, Jiřina and Chaloupková, Jana and Novotná, Pavla and Houška, Milan},
article_number = {5},
keywords = {cruciferous vegetables; juice; antimutagenic effects; sulforaphane; isothiocyanates},
language = {eng},
issn = {1212-1800},
journal = {Czech Journal of Food Sciences},
title = {Contents of Sulforaphane and Total Isothiocyanates, Antimutagenic Activity, and Inhibition of Clastogenicity in Pulp Juices from Cruciferous Plants},
volume = {29},
year = {2011}
}
TY - JOUR
ID - 957260
AU - Totušek, Jiří - Tříska, Jan - Lefnerová, Danuše - Strohalm, Jan - Vrchotová, Naděžda - Zendulka, Ondřej - Průchová, Jiřina - Chaloupková, Jana - Novotná, Pavla - Houška, Milan
PY - 2011
TI - Contents of Sulforaphane and Total Isothiocyanates, Antimutagenic Activity, and Inhibition of Clastogenicity in Pulp Juices from Cruciferous Plants
JF - Czech Journal of Food Sciences
VL - 29
IS - 5
SP - 548–556
EP - 548–556
SN - 12121800
KW - cruciferous vegetables
KW - juice
KW - antimutagenic effects
KW - sulforaphane
KW - isothiocyanates
N2 - The consumption of Cruciferous vegetables is important for the prevention of cancerous diseases, particularly colorectal cancer. The effects of technological treatments (freezing, pasteurisation, high-pressure treatment) on the content of isothiocyanates, considered to be the active substance, were observed in single-species vegetable juices prepared from cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, white and red cabbage). The contents of sulforaphane and total isothiocyanates were studied relative to the temperature, action period, and time delay after juice pressing. Sulforaphane and total isothiocyanates were determined by HPLC. Sulforaphane content in various parts of fresh broccoli was also assessed. Antimutagenic activity of the juices (frozen, pasteurised, and high-pressure treated) was evaluated using the Ames test and the following mutagens: AFTB1 (aflatoxin B1), IQ (2-amino-3-methyl-3H-imidazo-[ 4,5-f]quinoline), and MNU (2-nitroso-2-methylurea). Clastogenicity inhibition of the mutagens, in response to broccoli juice, as well as of pure sulforaphane, was observed using an in vivo experiment (the micronucleus test). It was shown that in terms of sulforaphane content, it is best to let broccoli juice stand for 60 min after pressing and pH adjustment. Sulforaphane content does not change under heating to 60 deg.C. Its content decreases considerably (compared to fresh juice) with heating to higher temperatures than 60 deg.C. High-pressure treatment preserves mutagenic inhibition to the same degree as juices freezing.
ER -
TOTUŠEK, Jiří, Jan TŘÍSKA, Danuše LEFNEROVÁ, Jan STROHALM, Naděžda VRCHOTOVÁ, Ondřej ZENDULKA, Jiřina PRŮCHOVÁ, Jana CHALOUPKOVÁ, Pavla NOVOTNÁ a Milan HOUŠKA. Contents of Sulforaphane and Total Isothiocyanates, Antimutagenic Activity, and Inhibition of Clastogenicity in Pulp Juices from Cruciferous Plants. \textit{Czech Journal of Food Sciences}. 2011, roč.~29, č.~5, s.~548–556. ISSN~1212-1800.
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