Brassica vegetables contain glucosinolates and S-methyl-l-cysteine sulfoxide, which can be enzymatically hydrolyzed to form bioactive compounds. Glucosinolate hydrolysis can result in formation of health-promoting isothiocyanates, however often less desirable nitriles and epithionitriles are formed due to presence of specifier proteins. Also, S-methyl-l-cysteine sulfoxide yields beneficial volatile organosulfur compounds (VOSC), such as S-methyl methanethiosulfinate. To optimize the nutritional value of Brassica oleracea vegetables, the outcome of these hydrolysis pathways was monitored over the harvest seasons of different cultivars in three consecutive years. Strong seasonal shifts in glucosinolate hydrolysis were observed only in red cabbages. They formed up to 40-fold more isothiocyanates in summer than in autumn, when nitriles and epithionitriles increased due to the induction of epithiospecifier proteins. Further, higher VOSC levels were found in autumn red cabbage. By elucidating the impact of abiotic growth factors on the regulation of the hydrolyses, the health value of Brassica vegetables can be improved.

中文翻译：

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芸苔属植物中硫代葡萄糖苷和 S-甲基-L-半胱氨酸亚砜含量及其水解的季节依赖性变化


芸苔属蔬菜含有硫代葡萄糖苷和 S-甲基-l-半胱氨酸亚砜，它们可以被酶解形成生物活性化合物。硫代葡萄糖苷水解可导致形成促进健康的异硫氰酸盐，但由于存在说明蛋白，通常会形成不太理想的腈和表硫腈。此外，S-甲基-l-半胱氨酸亚砜产生有益的挥发性有机硫化合物 （VOSC），例如 S-甲基甲烷硫代亚磺酸盐。为了优化甘蓝蔬菜的营养价值，连续 3 年在不同品种的收获季节监测这些水解途径的结果。仅在红甘蓝中观察到硫代葡萄糖苷水解的强烈季节性变化。它们在夏季形成的异硫氰酸盐比秋季多 40 倍，秋季由于表层说明蛋白的诱导，腈和表硫腈增加。此外，在秋红甘蓝中发现较高的 VOSC 水平。通过阐明非生物生长因子对水解调节的影响，可以提高芸苔属蔬菜的健康价值。