College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Beijing Vegetable Research Center, National Engineering Research Center for Vegetables, Beijing 100045, China.
Food Res Int. 2021 Dec;150(Pt B):110807. doi: 10.1016/j.foodres.2021.110807. Epub 2021 Nov 8.
This study evaluated the effects of CaCl-HCl electrolyzed water (CHEW) with different calcium chloride concentrations on broccoli sprouts. CHEW treatment reduced the malondialdehyde (MDA) and HO contents of broccoli sprouts. The results showed that 10 kinds of glucosinolates were detected, and glucoraphanin was the dominant component. After hydrolysis, three kinds of isothiocyanates and two kinds of nitriles were detected in broccoli sprouts; however, the corresponding nitrile 4-isothiocyanato-1-butene was not detectable. The sulforaphane content of broccoli sprouts in the 10CHEW (Electrolyte of 10 mM CaCl acidic solution) treatment increased by 34.4%, and the content of sulforaphane nitrile decreased by 53.3% compared with that of the tap water treatment. CHEW changed the metabolism of glucosinolates in broccoli sprouts by promoting the synthesis of glucoraphanin, increasing the activity of myrosinase and decreasing the activity of epithiospecifier protein (ESP) for the generation of more bioactive isothiocyanates. In addition, compared to the tap water treatment, the calcium content in broccoli sprouts treated with 25CHEW (Electrolyte of 25 mM CaCl acidic solution) was dramatically enhanced from 15.8 to 49.7 mg/g DW. CHEW can be a useful tool for enhancing the amount of secondary metabolites and calcium content in broccoli sprouts intended for fresh consumption as a functional food.
本研究评估了不同氯化钙浓度的 CaCl-HCl 电解水（CHEW）对西兰花芽的影响。CHEW 处理降低了西兰花芽中的丙二醛（MDA）和羟基自由基（HO）含量。结果表明，检测到 10 种硫代葡萄糖苷，且萝卜硫素是主要成分。水解后，在西兰花芽中检测到三种异硫氰酸酯和两种腈，但不可检测到相应的腈 4-异硫氰酸基-1-丁烯。与自来水处理相比，10CHEW（10 mM CaCl 酸性溶液电解质）处理的西兰花芽中萝卜硫素含量增加了 34.4%，萝卜硫素腈含量降低了 53.3%。CHEW 通过促进萝卜硫苷的合成、增加黑芥子酶的活性以及降低生成更多生物活性异硫氰酸酯的表硫代特指定蛋白（ESP）的活性，改变了西兰花芽中硫代葡萄糖苷的代谢。此外，与自来水处理相比，25CHEW（25 mM CaCl 酸性溶液电解质）处理的西兰花芽中的钙含量从 15.8 增加到 49.7 mg/g DW，显著提高。CHEW 可以作为一种有用的工具，用于增强新鲜食用的西兰花芽中次生代谢物和钙含量，作为一种功能性食品。
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