Research progress on the formation of sulforaphane and sulforaphene and their affecting factors

  • SUN Xiejun ,
  • QU Yang ,
  • LI Jianrong ,
  • LI Xiuxia ,
  • CUI Fangchao ,
  • YU Zhangfu ,
  • SHEN Ronghu
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  • 1(College of Food Science and Technology, Bohai University,National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China)
    2(Hangzhou Xiaoshan Agricultural Development Co.Ltd., Hangzhou 311200,China)

Received date: 2022-10-11

  Revised date: 2022-11-22

  Online published: 2023-08-31

Abstract

Sulforaphane and sulforaphene were natural isothiocyanate compounds with the highest anticancer activity in cruciferous vegetables such as broccoli and radish, and it is of great significance to understand the formation and detection methods for its processing and utilization. After elucidation of the distribution and content of sulforaphane in several main vegetables and seeds of Raphanus and Brassica, the properties, effects and influencing factors of glucosinolate hydrolase are summarized, the stability and enzymatic preparation of sulforaphane and sulforaphene are further analyzed. The enzymatic properties of glucosinolidase are emphatically summarized. The main factors affecting the hydrolysis of glucosinolate to sulforaphane and sulforaphene by glucosinolate hydrolase, such as temperature, pH and particle size, are summarized. The future development trend of sulforaphane and raphanase preparation is discussed, in order to provide theoretical guidance for the processing and utilization of cruciferous vegetables such as radish and nutrition maintenance technology.

Cite this article

SUN Xiejun , QU Yang , LI Jianrong , LI Xiuxia , CUI Fangchao , YU Zhangfu , SHEN Ronghu . Research progress on the formation of sulforaphane and sulforaphene and their affecting factors[J]. Food and Fermentation Industries, 2023 , 49(15) : 305 -310 . DOI: 10.13995/j.cnki.11-1802/ts.033928

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