The Experts below are selected from a list of 285 Experts worldwide ranked by ideXlab platform
Pari Madloo - One of the best experts on this subject based on the ideXlab platform.
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role of major glucosinolates in the defense of kale against sclerotinia sclerotiorum and xanthomonas campestris pv campestris
Phytopathology, 2019Co-Authors: Margarita Lema, Pari Madloo, Marta Francisco, Pilar SoengasAbstract:Glucosinolates (GSLs) are secondary metabolites present in Brassicaceae species implicated in their defense against plant pathogens. When a pathogen causes tissue damage, the enzyme myrosinase hydrolyzes GSLs into diverse products that exhibit antimicrobial activity against a wide range of bacteria and fungi in vitro. It was demonstrated that modulation of GSL content in vivo affects plant resistance to infection by pathogens in Arabidopsis. However, the roles of specific metabolites and how they interact with pathogens are poorly understood in Brassica crops. We previously developed a set of populations of Brassica oleracea var. acephala L. (kale) differing in content of three GSLs: the aliphatics sinigrin (2-propenyl [SIN]) and Glucoiberin (3-methylsulphinylpropyl [GIB]) and the indolic glucobrassicin (3-indolylmethyl [GBS]). These populations can be used to study the effects of major GSLs in kale, with the advantage that genotypes within each selection have the same genetic background. This research aimed to explore the role of SIN, GIB, and GBS in the defense of kale against the necrotrophic fungus Sclerotinia sclerotiorum and the bacterium Xanthomonas campestris pv. campestris. Results showed that increasing the amount of a particular GSL did not always result in disease resistance. The effects of GSLs were apparently dependent on the pathogen and the type of GSL. Thus, the aliphatic SIN was inhibitory to infection by S. sclerotiorum and the indolic GBS was inhibitory to infection by X. campestris pv. campestris. Other factors, including the quantity and proportion of other metabolites modified during the pathogen infection process, could also modulate the degree of inhibition to the pathogen.
Ruud Verkerk - One of the best experts on this subject based on the ideXlab platform.
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Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates
Plant Foods for Human Nutrition, 2017Co-Authors: Probo Y. Nugrahedi, Jenneke K. Heising, Teresa Oliviero, Matthijs Dekker, Ruud VerkerkAbstract:Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables are tasty. However, the retention of phytochemicals like the health-beneficial glucosinolates in Brassica vegetables is less explored for stir-frying in comparison to other cooking methods. This study investigates the retention of glucosinolates in Chinese cabbage (Brassica rapa ssp. pekinensis) and pakchoi (Brassica rapa ssp. chinensis) as affected by stir-frying at various cooking durations and temperatures. Stir-frying experiments were performed at set pan temperatures ranging from 160 to 250 °C for a duration of 1 to 8 min. Results showed that aliphatic glucobrassicanapin is the most abundant glucosinolate identified in fresh Chinese cabbage and pakchoi, contributing for 48 and 63% of the total glucosinolate content, respectively, followed by Glucoiberin and gluconapin. Stir-frying retains the glucosinolates even at the highest temperature applied. Such retention is explained by the quick inactivation of the glucosinolate-hydrolytic enzyme myrosinase during the first minutes of frying, and by the thermal stability of the glucosinolates at those temperature/time conditions. Moreover, due to the absence of a separate water phase, leaching losses did not occur, in contrast to what is observed when boiling Brassica vegetables. These results show that stir-frying may be a suitable health-beneficial cooking option that prevents the loss of glucosinolates.
Sabino Aurelio Bufo - One of the best experts on this subject based on the ideXlab platform.
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investigation of glucosinolate profile and qualitative aspects in sprouts and roots of horseradish armoracia rusticana using lc esi hybrid linear ion trap with fourier transform ion cyclotron resonance mass spectrometry and infrared multiphoton disso
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Rosa Agneta, Giulio Sarli, Anna Rita Rivelli, Emanuela Ventrella, Filomena Lelario, Sabino Aurelio BufoAbstract:Within the family of Brassicaceae, an important source of glucosinolates (GLSs) is represented by horseradish (Armoracia rusticana P. Gaertner, B. Meyer & Scherbius), cultivated for its roots, which are grated fresh or processed into a sauce and used as a condiment. The characteristic pungent flavor of the root depends on the abundance of the bioactive GLS molecules. In crude plant extracts (sprouts and roots) of an accession of horseradish largely diffused in the Basilicata region (southern Italy), which develops many sprouts and produces white, fiery, and sharp-flavored marketable roots, we characterized the GLS profile by LC-ESI-LTQ-FTICR-MS and IRMPD. In sprouts and roots we identified 16 and 11 GLSs, respectively. We confirmed the presence of sinigrin, 4-hydroxyglucobrassicin, glucobrassicin, gluconasturtin, and 4-methoxyglucobrassicin and identified Glucoiberin, gluconapin, glucocochlearin, glucoconringianin, glucosativin, glucoibarin, 5-hydroxyglucobrassicin, glucocapparilinearisin or glucobrassica...
Ewa Ciska - One of the best experts on this subject based on the ideXlab platform.
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stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage
Food Chemistry, 2016Co-Authors: Ewa Ciska, Natalia Drabinska, Agnieszka Narwojsz, Joanna HonkeAbstract:The aim of the study was to investigate the effect of storage on the contents of glucosinolates (GLS) and their degradation products in a boiled white cabbage. A 24h storage at 4 °C resulted in a decrease in GLS content (20-40%, depending on the cooking time applied) in the edible parts. The most significant losses were observed for sinigrin (20-45%), and the least for glucobrassicin (12-32%). Storage had a diversified effect on GLS breakdown products (indole-3-acetonitrile, indole-3-carbinol, ascorbigen and 3,3'-diindolylmethane released from glucobrassicin and 4-methylsulfinylbutanenitrile released from Glucoiberin) in the boiled cabbage. The increase in the content of indole-3-acetonitrile, especially considerable within the first 24h of storage (and a simultaneous decrease in glucobrassicin) clearly indicates that degradation of GLS may occur during storage or cooling to 4 °C.
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influence of fermentation conditions on glucosinolates ascorbigen and ascorbic acid content in white cabbage brassica oleracea var capitata cv taler cultivated in different seasons
Journal of Food Science, 2009Co-Authors: Cristina Martinezvillaluenga, Ewa Ciska, Halina Kozlowska, Elena Penas, Juana Frias, Joanna Honke, Mariusz K Piskula, C VidalvalverdeAbstract:The content of glucosinolates (GLS), ascorbigen, and ascorbic acid in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons (summer and winter) was determined, before and after spontaneous and starter-induced fermentation. Different salt concentrations (0.5% NaCl or 1.5% NaCl) were used for sauerkraut production. Glucoiberin, sinigrin, and glucobrassicin were dominating in raw white cabbage cultivated either in winter or summer seasons. Ascorbigen precursor, glucobrassicin, was found higher in cabbage cultivated in winter (2.54 micromol/g dw) than those grown in summer (1.83 micromol/g dw). Cabbage fermented for 7 d was found to contain only traces of some GLS irrespective of the fermentation conditions used. Ascorbigen synthesis occurred during white cabbage fermentation. Brining cabbage at low salt concentration (0.5% NaCl) improved ascorbigen content in sauerkraut after 7 d of fermentation at 25 degrees C. The highest ascorbigen concentration was observed in low-sodium (0.5% NaCl) sauerkraut produced from cabbage cultivated in winter submitted to either natural (109.0 micromol/100 g dw) or starter-induced fermentation (108.3 and 104.6 micromol/100 g dw in cabbages fermented by L. plantarum and L. mesenteroides, respectively). Ascorbic acid content was found higher in cabbage cultivated in summer and fermentation process led to significant reductions. Therefore, the selection of cabbages with high glucobrassicin content and the production of low-sodium sauerkrauts may provide enhanced health benefits towards prevention of chronic diseases.
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the effect of cooking on the glucosinolates content in white cabbage
European Food Research and Technology, 2001Co-Authors: Ewa Ciska, Halina KozlowskaAbstract:The effect of different cooking times on the GLS content in white cabbage (Brassica oleracea L. var. capitata f. alba) was determined. Cooking of cabbage for 5–30 min caused a gradual decrease in the GLS content. The most efficient reduction of the GLS content (by about 35%) occurred during the first minutes of cooking. As the cooking time was extended by another 5 min, each time the GLS content decreased by 10–15%. Higher losses in indole GLS, as compared to those of aliphatic ones, resulted from more efficient diffusion of those compounds to cooking water. The GLS content in cooking water, irrespective of the cooking time of white cabbage, remained rather stable, whereas the content of indole GLS was between 3.5- and 4-fold higher in comparison to that of aliphatic GLS. Taking into consideration the rate of changes in the content of particular GLS in cabbage and the GLS content in cooking water, it can be stated that Glucoiberin was more thermolabile than other GLS.
Pilar Soengas - One of the best experts on this subject based on the ideXlab platform.
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role of major glucosinolates in the defense of kale against sclerotinia sclerotiorum and xanthomonas campestris pv campestris
Phytopathology, 2019Co-Authors: Margarita Lema, Pari Madloo, Marta Francisco, Pilar SoengasAbstract:Glucosinolates (GSLs) are secondary metabolites present in Brassicaceae species implicated in their defense against plant pathogens. When a pathogen causes tissue damage, the enzyme myrosinase hydrolyzes GSLs into diverse products that exhibit antimicrobial activity against a wide range of bacteria and fungi in vitro. It was demonstrated that modulation of GSL content in vivo affects plant resistance to infection by pathogens in Arabidopsis. However, the roles of specific metabolites and how they interact with pathogens are poorly understood in Brassica crops. We previously developed a set of populations of Brassica oleracea var. acephala L. (kale) differing in content of three GSLs: the aliphatics sinigrin (2-propenyl [SIN]) and Glucoiberin (3-methylsulphinylpropyl [GIB]) and the indolic glucobrassicin (3-indolylmethyl [GBS]). These populations can be used to study the effects of major GSLs in kale, with the advantage that genotypes within each selection have the same genetic background. This research aimed to explore the role of SIN, GIB, and GBS in the defense of kale against the necrotrophic fungus Sclerotinia sclerotiorum and the bacterium Xanthomonas campestris pv. campestris. Results showed that increasing the amount of a particular GSL did not always result in disease resistance. The effects of GSLs were apparently dependent on the pathogen and the type of GSL. Thus, the aliphatic SIN was inhibitory to infection by S. sclerotiorum and the indolic GBS was inhibitory to infection by X. campestris pv. campestris. Other factors, including the quantity and proportion of other metabolites modified during the pathogen infection process, could also modulate the degree of inhibition to the pathogen.
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Modification of leaf glucosinolate contents in Brassica oleracea by divergent selection and effect on expression of genes controlling glucosinolate pathway
Frontiers Media S.A., 2016Co-Authors: Tamara Sotelo, Pilar Soengas, Pablo Velasco, Victor Manuel Rodriguez, María Elena CarteaAbstract:Modification of the content of secondary metabolites opens the possibility of obtaining vegetables enriched in these compounds related to plant defense and human health. We report the first results of a divergent selection for glucosinolate (GSL) content of the three major GSL in leaves: sinigrin (SIN), Glucoiberin (GIB), and glucobrassicin (GBS) in order to develop six kale genotypes (Brassica oleracea var. acephala) with high (HSIN, HIGIB, HGBS) and low (LSIN, LGIB, LGBS) content. The aims were to determine if the three divergent selections were successful in leaves, how each divergent selection affected the content of the same GSLs in flower buds and seeds and to determine which genes would be involved in the modification of the content of the three GSL studied. The content of SIN and GIB after three cycles of divergent selection increased 52.5% and 77.68%, and decreased 51.9% and 45.33%, respectively. The divergent selection for GBS content was only successful and significant for decreasing the concentration, with a reduction of 39.04%. Mass selection is an efficient way of modifying the concentration of individual GSLs. Divergent selections realized in leaves had a side effect in the GSL contents of flower buds and seeds due to the novo synthesis in these organs and/or translocation from leaves. The results obtained suggest that modification in the SIN and GIB concentration by selection is related to the GSL-ALK locus. We suggest that this locus could be related with the indirect response found in the GBS concentration. Meantime, variations in the CYP81F2 gene expression could be the responsible of the variations in GBS content. The genotypes obtained in this study can be used as valuable materials for undertaking basic studies about the biological effects of the major GSLs present in kales
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Position and characteristics of consensus QTLs found in BolTBDH mapping population.
2014Co-Authors: Tamara Sotelo, Pilar Soengas, Pablo Velasco, Víctor M. Rodríguez, María Elena CarteaAbstract:Aliphatic glucosinolates: GIV, Glucoiberverin; GIB,Glucoiberin; SIN, Sinigrin; GER, Glucoerucin; GRA,Glucoraphanin; GNA, Gluconapin; PRO, Progoitrin; ALY, Glucoalyssin; GBN, Glucobrassicanapin. Indolic glucosinolates: OHGBS, 4-hydroxyglucobrassicin; GBS, Glucobrassicin; NeoGBS, Neoglucobrassicin. Aromatic glucosinolate: GNT, Gluconasturtiin.
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An epistatic network including all the significant relationships of QTL9.2 (GSL-ALK) with other QTLs.
2014Co-Authors: Tamara Sotelo, Pilar Soengas, Pablo Velasco, Víctor M. Rodríguez, María Elena CarteaAbstract:Aliphatic glucosinolates: GIV, Glucoiberverin; GIB, Glucoiberin; SIN, Sinigrin; GER, Glucoerucin; GRA, Glucoraphanin; GNA, Gluconapin; PRO, Progoitrin; ALY, Glucoalyssin; GBN, Glucobrassicanapin; ALIPH: sum of aliphatic GSLs; Indolic glucosinolate: GBS, Glucobrassicin; TOTAL: sum of total GSLs. Organs: L, Leaves; F: Flower buds; S: seeds. Continuous lines represent positive epistatic interactions while dashed lines represent negative epistatic interactions.