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Viacheslav
Liato, Kateryna Kusnetsova
Odessa National Academy of Food Technologies
The development of production technology for prophylactic canned foods
from the cabbage
The pharmacological effects of
glucosinolates as protectiveagents against carcinogens
were recently established to block the beginning of the formation of tumors in
various decaying tissues such as liver, colon, breast, pancreas, etc. They
inhibit the activation of enzymes and changes in the metabolism of steroid
hormones and protect against oxidative damage. [1,2,3]
So far, it was managed to isolate
indolesfrom plants of the cabbage family, which have an antitumor effect:
ascorbigen, indole-3 carbinol, diindolilmetan and isothiocyanate, the most
active of which issulphoraphane(Figure 1).
Figure 1. The overall structure of sulphoraphane
It
was found that only undistorted glucosinolates show the pharmacological effect
in humans.These glucosinolateslater areconverted into sulphoraphaneunder the
influence of liver enzyme system. [4]
It
was found that sulphoraphaneis the most powerful amplifier of those enzymes
which stimulate the ability of animal cells to resist diseases. [5,6]
Sulphoraphaneis
found in cruciferous vegetables such as broccoli and different kinds of
cabbage. In its initial form (before the cellis damaged) sulphoraphaneappears
in the form of an indirect antioxidant. [4]
Sulphoraphaneinduces
the activity ofenzymes of detoxification. These enzymes act as a protective
mechanism. They cause antioxidant activity that neutralizes free radicals to
prevent cell damage that can lead to mutations which leads to cancer. In
addition, the consequences of these indirect antioxidants remain even after
they have reacted, unlike direct antioxidants, which neutralize only one
molecule radical during the process and then immediately disintegrate. Indirect
effect of antioxidants islong-term in nature and it causes an ongoing process
that remains efficient and can last for several days [5].
Cabbage
vegetables are widely used in technology of preserving fruits and vegetables.
Therefore the purpose of work is the developmentof production technology for
canned foods from the cabbage withtherapeutic and prophylactic purpose.
During theprocessingof raw materialwhichcontains glucosinolatesin itsstructureat the time of
grinding enzymatic destruction takes place. This happens because ofmyrosinasein
raw material, which turns glucosinolatesinto isothiocyanates, nitriles or
thiocyanates. [4.2]
The
hydrolysis of glucosinolatesby myrosinaseresembles the hydrolysis of
glucosidesby β-glucosidase. The difference lies in the presence of glucosinolates in
the substrate - sulfur, β-glucoside oxygen. Aglycone fragment formed during the reaction may be
an inhibitor or activator of the enzyme. [7,8]
The
main feature of myrosinaseis its high stability, and this is related to its
role in the mechanism of plant protection.
In
plant tissue glucosinolates are separated from myrosinaseand exhibit hydrolytic
effect only after tissue (cells) is damaged. This reaction is important for
protecting plants from pests. Isothiocyanatesformedduring the hydrolysis of
glucosinolatesare detrimental for pests. [9, 10]
Unlike
other enzymes, the formation (synthesis) which occurs in response to the needs
of the cell, myrosinaseis always present in an active, free form.
One
of the features of β-glucosidases is their reaction to
transglycosylationwhilemyrosinaselacks this ability.
The
activator for myrosinaseis L-ascorbic acid, forβ-glucosidases,
it acts as an inhibitor.
Myrosinaseparticipates
in the catalytic conversion of the aglycone. During the detachment of
HSO4-(sulfate) under the influence of thiosulphatase,the activity
ofmyrosinasereduces (stops) due to a possible rearrangement of the aglycone and
the loss thioglucosidaseactivity. In the primary abstraction of glucose, the
activityof myrosinasedoes not change [8].
In
order to prevent the spontaneous hydrolysis of glucosinolatesamong other
possibleof inhibition of enzymes used in canning
technology we can applythe method of thermal inactivation or inhibition of
enzyme by changingpH.
We
found that the enzyme myrosinaseis most active at pH 7. By reducing the acidity
of the medium to 3 the enzyme is completely inactivated. (Fig. 2)
Figure 2.Dependence of myrosulphatase at different pH
values
Thethermaloptimum
of the enzyme myrosinasewas investigated by (Fig. 3). With an increase in
temperature, the inactivation ofmyrosinaseoccurs at 70 ° C. Applying the
temperature of inactivation will be effective at very rapid heating of raw
materials up to 80 ° C - it can be implemented in a steam-thermal unit (which is
used to clean beet)
Figure 3. Dependence of temperature on myrosinase
Thus,
on the basis of these studies it has become possible to develop the technology
for products from cabbage vegetables: juices, concentrated juice, dry powders
(dietary fiber with adsorbed glucosinolates), mashed potatoes, etc.
Reference
1.
J. P. Wathelet, P. J Wagstaffe., A. Boenke (1991): The certification of the
total glucosinolate and sulphur contents of three rapeseeds (colza) CRMs 190,
366, 367. EUR 13339EN
2.
Rosa,E.A., Heaney,R., Fenwick,G.R. and Portas,C.A.M. (1997) Glucosinolates in
crop plants. In Janick,J. (ed.) Horticultural Reviews. John Wiley,
Oxford, pp. 99–215.
3.
Srinibas Das, Amrish Kumar Tyagi and Harjit Kaur (2000). "Cancer
modulation by glucosinolates: A review"
4. Burow,
M; Bergner, A; Gershenzon, J; Wittstock, U (2007). "Glucosinolate
hydrolysis in Lepidium sativum-identification of the thiocyanate-forming
protein.". Plant molecular biology 63 (1): 49–61.
doi:10.1007/s11103-006-9071-5. PMID 17139450.
5. Zhang Y, Talalay P, Cho CG, Posner
GH (March 1992). "A major inducer of anticarcinogenic protective
enzymes from broccoli: isolation and elucidation of structure". Proc. Natl. Acad. Sci.
U.S.A. 89 (6): 2399–403.
6.
Matusheski,N.V. and Jeffery,E.H. (2001) Comparison of the bioactivity of two
glucoraphanin hydrolysis products found in broccoli, sulforaphane and
sulforaphane nitrile.J. Agric. Food Chem., 49, 5743–5749.