Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands.
Theor Appl Genet. 2013 Sep;126(9):2323-34. doi: 10.1007/s00122-013-2138-1. Epub 2013 Jun 9.
Epidemiological and mechanistic studies show health-promoting effects of glucosinolates and their breakdown products. In literature, differences in non-enzymatic glucosinolate degradation rates during food processing between different vegetables are described, which provide the basis for studying the genetic effects of this trait and breeding vegetables with high glucosinolate retention during food processing. Non-enzymatic glucosinolate degradation, induced by heat, was studied in a publicly available Brassica oleracea doubled haploid population. Data were modeled to obtain degradation rate constants that were used as phenotypic traits to perform quantitative trait loci (QTL) mapping. Glucosinolate degradation rate constants were determined for five aliphatic and two indolic glucosinolates. Degradation rates were independent of the initial glucosinolate concentration. Two QTL were identified for the degradation rate of the indolic glucobrassicin and one QTL for the degradation of the aliphatic glucoraphanin, which co-localized with one of the QTL for glucobrassicin. Factors within the plant matrix might influence the degradation of different glucosinolates in different genotypes. In addition to genotypic effects, we demonstrated that growing conditions influenced glucosinolate degradation as well. The study identified QTL for glucosinolate degradation, giving the opportunity to breed vegetables with a high retention of glucosinolates during food processing, although the underlying mechanisms remain unknown.
流行病学和机制研究表明，硫代葡萄糖苷及其分解产物具有促进健康的作用。文献中描述了不同蔬菜在食品加工过程中非酶促硫代葡萄糖苷降解率的差异，这为研究该性状的遗传效应以及培育在食品加工过程中保留高硫代葡萄糖苷的蔬菜提供了依据。在一个公开的甘蓝型油菜双单倍体群体中，研究了热诱导的非酶促硫代葡萄糖苷降解。对数据进行建模，以获得降解速率常数，将其用作表型性状，进行数量性状位点 (QTL) 作图。测定了五种脂肪族和两种吲哚族硫代葡萄糖苷的降解速率常数。降解速率与初始硫代葡萄糖苷浓度无关。鉴定到两个吲哚型葡萄糖硫苷降解率的 QTL 和一个脂肪族萝卜硫素降解率的 QTL，它们与葡萄糖硫苷的一个 QTL 共定位。植物基质内的因素可能会影响不同基因型中不同硫代葡萄糖苷的降解。除了基因型效应外，我们还证明了生长条件也会影响硫代葡萄糖苷的降解。该研究鉴定了硫代葡萄糖苷降解的 QTL，为培育在食品加工过程中保留高硫代葡萄糖苷的蔬菜提供了机会，尽管其潜在机制尚不清楚。
