TY - JOUR
T1 - Non-enzymatic transformations of dietary 2-hydroxyalkenyl and aromatic glucosinolates in teh stomach of monogastrics
AU - Frandsen, Heidi Blok
AU - Sørensen, Jens Christian
AU - Jensen, Søren K.
AU - Markedal, Keld Ejdrup
AU - Joehnke, Marcel Skejovic
AU - Maribo, Hanne
AU - Sørensen, Susanne
AU - Sørensen, Hilmer
PY - 2019/9/1
Y1 - 2019/9/1
N2 - Monogastric animals exhibit different biological responses to structurally diverse glucosinolates and their transformation products, depending on the dietary levels. The transformations of 2-hydroxyalkenyl and aromatic glucosinolates were examined in vitro under gastric conditions, ex vivo in ligated porcine stomachs and in vivo in a rat model. Intact glucosinolates were almost completely transformed in vitro within 1 h at pH 3 (73–88%) and at pH 5 (97–100%) upon addition of Fe 2+ ranging from two-fold molar excess. Glucosinolate transformations reached 78–99% when incubated ex vivo in ligated porcine stomachs. Rat in vivo feeding trials showed major reductions (81–84%) in the intact glucosinolate contents upon passage through the gastrointestinal (GI) tract. Non-enzymatic transformations of glucosinolates occur in the stomach, where pH and the level of Fe 2+ are primary determinants. This is the first study to show a complex formation between iron-progoitrin and iron-sinalbin, facilitating the transformation into nitriles and thionamides.
AB - Monogastric animals exhibit different biological responses to structurally diverse glucosinolates and their transformation products, depending on the dietary levels. The transformations of 2-hydroxyalkenyl and aromatic glucosinolates were examined in vitro under gastric conditions, ex vivo in ligated porcine stomachs and in vivo in a rat model. Intact glucosinolates were almost completely transformed in vitro within 1 h at pH 3 (73–88%) and at pH 5 (97–100%) upon addition of Fe 2+ ranging from two-fold molar excess. Glucosinolate transformations reached 78–99% when incubated ex vivo in ligated porcine stomachs. Rat in vivo feeding trials showed major reductions (81–84%) in the intact glucosinolate contents upon passage through the gastrointestinal (GI) tract. Non-enzymatic transformations of glucosinolates occur in the stomach, where pH and the level of Fe 2+ are primary determinants. This is the first study to show a complex formation between iron-progoitrin and iron-sinalbin, facilitating the transformation into nitriles and thionamides.
U2 - 10.1016/j.foodchem.2019.03.136
DO - 10.1016/j.foodchem.2019.03.136
M3 - Journal article
C2 - 31006474
SN - 0308-8146
VL - 291
SP - 77
EP - 86
JO - Food Chemistry
JF - Food Chemistry
ER -