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The influence of selenium addition during germination of Brassica seeds on health-promoting potential of sprouts
Abstract
The correlation among selenium uptake, the content of bioactive compounds in sprouts, and biological activities triggered in cultured human cells by sprout extracts was investigated. Seeds of Brassica crops and rye were treated with SeO2 water solution. The selenium levels in sprouts increased from 1.0-4.1 to 53.3-382 μg/g dw with no influence on plant physiology according to the indices used. Neither the composition of glucosinolates (GL) in Brassica sprouts nor the myrosinase activity nor the composition of GL breakdown lipophilic products were significantly affected. In all Brassica sprouts, conversion to health-promoting isothiocyanates (ITC) and indoles corresponded to only 1% of total GLs. Low ITC concentration may explain observed lack of induction of glutathione S-transferases (GST) and quinone oxidoreductase (NQO) detoxifying enzymes in HT29 cells exposed to sprout extracts. The insignificant impact on cell growth and genome function suggests that Brassica sprouts may be safe vehicle of selenium to combat its dietary deficiency.
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Authors (12)
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F.s. Hanschen
- Leibniz-Institute of Vegetable and Ornamental Crops Department of Quality Research
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M. Schreiner
- Leibniz-Institute of Vegetable and Ornamental Crops Department of Quality Research
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- Accepted or Published Version
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- Copyright (2014 Informa UK Ltd.)
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- Category:
- Articles
- Type:
- artykuł w czasopiśmie wyróżnionym w JCR
- Published in:
-
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
no. 65,
edition 6,
pages 692 - 702,
ISSN: 0963-7486 - Language:
- English
- Publication year:
- 2014
- Bibliographic description:
- Piekarska A., Kołodziejski D., Pilipczuk T., Bodnar M., Konieczka P., Kusznierewicz B., Hanschen F., Schreiner M., Cyprys J., Groszewska M., Namieśnik J., Bartoszek-Pączkowska A.: The influence of selenium addition during germination of Brassica seeds on health-promoting potential of sprouts// INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. -Vol. 65, iss. 6 (2014), s.692-702
- DOI:
- Digital Object Identifier (open in new tab) 10.3109/09637486.2014.917148
- Verified by:
- Gdańsk University of Technology
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