Influence of cooking duration of cabbage and presence of colonic microbiota on the excretion of N-acetylcysteine conjugates of allyl isothiocyanate and bioactivity of phase 2 enzymes in F344 rats

Vanessa Rungapamestry, Sylvie Rabot, Zoe Fuller, Brian Ratcliffe, Alan J Duncan

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15 Citations (Scopus)

Abstract

Isothiocyanates have been implicated in the cancer-protective effects of brassica vegetables. When cabbage is consumed, sinigrin is hydrolysed by plant or microbial myrosinase partly to allyl isothiocyanate (AITC), which is mainly excreted as N-acetylcysteine conjugates (NAC) of AITC in urine. The effect of cooking cabbage on the excretion of NAC of AITC, and glutathione-S-transferase (GST) and uridine 5'-diphospho-glucuronosyl transferase (UGT) activity in rat liver and colon was investigated. Germ-free (GF) and human faecal microbiota-associated (HFM) rats were fed a control diet containing 20% raw, lightly cooked, or fully cooked cabbage for 14d. When plant myrosinase was present, excretion of NAC of AITC/24h was increased by 1.4 and 2.5 times by the additional presence of microbial myrosinase after consumption of raw and lightly cooked cabbage respectively. When plant myrosinase was absent, as after consumption of fully cooked cabbage, excretion of the AITC conjugate was almost zero in GF and HFM rats. None of the cabbage diets modified hepatic GST activity. When microbiota was absent, colonic GST was 1.3-fold higher after fully cooked cabbage, and hepatic UGT was increased by 1.4-1.8-fold after all cabbage diets, compared with the control feed. There were no differences in GST or UGT following cabbage consumption when microbiota was present. It is possible that other constituents of cabbage, rather than metabolites of glucosinolates per se, may be responsible for changes in phase 2 enzyme activity. The main effect of cooking cabbage and altering colonic microbiota was on excretion of NAC of AITC.
Original languageEnglish
Pages (from-to)773-781
Number of pages9
JournalBritish Journal of Nutrition
Volume99
Issue number4
DOIs
Publication statusPublished - Apr 2008

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Brassica
Microbiota
Inbred F344 Rats
Acetylcysteine
Cooking
Enzymes
Glutathione Transferase
Uridine
Transferases
Diet
allyl isothiocyanate
Liver
Isothiocyanates
Glucosinolates
Vegetables
Colon
Urine

Keywords

  • cooking
  • myrosinase
  • allyl isothiocyanate
  • human colonic microbiota
  • phase 2 enzymes
  • xenobiotic-metabolizing enzymes
  • glutathione S-transferase
  • small intestinal-mucosa
  • germ-free rats
  • cruciferous vegetables
  • myrosinase activity
  • brussels-sprouts
  • brassica vegetables
  • gnotobiotic-rats
  • fecal flora

Cite this

@article{6d65f374007344ea8b5ba40a6e9c3ecb,
title = "Influence of cooking duration of cabbage and presence of colonic microbiota on the excretion of N-acetylcysteine conjugates of allyl isothiocyanate and bioactivity of phase 2 enzymes in F344 rats",
abstract = "Isothiocyanates have been implicated in the cancer-protective effects of brassica vegetables. When cabbage is consumed, sinigrin is hydrolysed by plant or microbial myrosinase partly to allyl isothiocyanate (AITC), which is mainly excreted as N-acetylcysteine conjugates (NAC) of AITC in urine. The effect of cooking cabbage on the excretion of NAC of AITC, and glutathione-S-transferase (GST) and uridine 5'-diphospho-glucuronosyl transferase (UGT) activity in rat liver and colon was investigated. Germ-free (GF) and human faecal microbiota-associated (HFM) rats were fed a control diet containing 20{\%} raw, lightly cooked, or fully cooked cabbage for 14d. When plant myrosinase was present, excretion of NAC of AITC/24h was increased by 1.4 and 2.5 times by the additional presence of microbial myrosinase after consumption of raw and lightly cooked cabbage respectively. When plant myrosinase was absent, as after consumption of fully cooked cabbage, excretion of the AITC conjugate was almost zero in GF and HFM rats. None of the cabbage diets modified hepatic GST activity. When microbiota was absent, colonic GST was 1.3-fold higher after fully cooked cabbage, and hepatic UGT was increased by 1.4-1.8-fold after all cabbage diets, compared with the control feed. There were no differences in GST or UGT following cabbage consumption when microbiota was present. It is possible that other constituents of cabbage, rather than metabolites of glucosinolates per se, may be responsible for changes in phase 2 enzyme activity. The main effect of cooking cabbage and altering colonic microbiota was on excretion of NAC of AITC.",
keywords = "cooking, myrosinase, allyl isothiocyanate, human colonic microbiota, phase 2 enzymes , xenobiotic-metabolizing enzymes, glutathione S-transferase, small intestinal-mucosa, germ-free rats, cruciferous vegetables, myrosinase activity, brussels-sprouts, brassica vegetables, gnotobiotic-rats, fecal flora",
author = "Vanessa Rungapamestry and Sylvie Rabot and Zoe Fuller and Brian Ratcliffe and Duncan, {Alan J}",
year = "2008",
month = "4",
doi = "10.1017/S0007114507841134",
language = "English",
volume = "99",
pages = "773--781",
journal = "British Journal of Nutrition",
issn = "0007-1145",
publisher = "Cambridge Univ. Press.",
number = "4",

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TY - JOUR

T1 - Influence of cooking duration of cabbage and presence of colonic microbiota on the excretion of N-acetylcysteine conjugates of allyl isothiocyanate and bioactivity of phase 2 enzymes in F344 rats

AU - Rungapamestry, Vanessa

AU - Rabot, Sylvie

AU - Fuller, Zoe

AU - Ratcliffe, Brian

AU - Duncan, Alan J

PY - 2008/4

Y1 - 2008/4

N2 - Isothiocyanates have been implicated in the cancer-protective effects of brassica vegetables. When cabbage is consumed, sinigrin is hydrolysed by plant or microbial myrosinase partly to allyl isothiocyanate (AITC), which is mainly excreted as N-acetylcysteine conjugates (NAC) of AITC in urine. The effect of cooking cabbage on the excretion of NAC of AITC, and glutathione-S-transferase (GST) and uridine 5'-diphospho-glucuronosyl transferase (UGT) activity in rat liver and colon was investigated. Germ-free (GF) and human faecal microbiota-associated (HFM) rats were fed a control diet containing 20% raw, lightly cooked, or fully cooked cabbage for 14d. When plant myrosinase was present, excretion of NAC of AITC/24h was increased by 1.4 and 2.5 times by the additional presence of microbial myrosinase after consumption of raw and lightly cooked cabbage respectively. When plant myrosinase was absent, as after consumption of fully cooked cabbage, excretion of the AITC conjugate was almost zero in GF and HFM rats. None of the cabbage diets modified hepatic GST activity. When microbiota was absent, colonic GST was 1.3-fold higher after fully cooked cabbage, and hepatic UGT was increased by 1.4-1.8-fold after all cabbage diets, compared with the control feed. There were no differences in GST or UGT following cabbage consumption when microbiota was present. It is possible that other constituents of cabbage, rather than metabolites of glucosinolates per se, may be responsible for changes in phase 2 enzyme activity. The main effect of cooking cabbage and altering colonic microbiota was on excretion of NAC of AITC.

AB - Isothiocyanates have been implicated in the cancer-protective effects of brassica vegetables. When cabbage is consumed, sinigrin is hydrolysed by plant or microbial myrosinase partly to allyl isothiocyanate (AITC), which is mainly excreted as N-acetylcysteine conjugates (NAC) of AITC in urine. The effect of cooking cabbage on the excretion of NAC of AITC, and glutathione-S-transferase (GST) and uridine 5'-diphospho-glucuronosyl transferase (UGT) activity in rat liver and colon was investigated. Germ-free (GF) and human faecal microbiota-associated (HFM) rats were fed a control diet containing 20% raw, lightly cooked, or fully cooked cabbage for 14d. When plant myrosinase was present, excretion of NAC of AITC/24h was increased by 1.4 and 2.5 times by the additional presence of microbial myrosinase after consumption of raw and lightly cooked cabbage respectively. When plant myrosinase was absent, as after consumption of fully cooked cabbage, excretion of the AITC conjugate was almost zero in GF and HFM rats. None of the cabbage diets modified hepatic GST activity. When microbiota was absent, colonic GST was 1.3-fold higher after fully cooked cabbage, and hepatic UGT was increased by 1.4-1.8-fold after all cabbage diets, compared with the control feed. There were no differences in GST or UGT following cabbage consumption when microbiota was present. It is possible that other constituents of cabbage, rather than metabolites of glucosinolates per se, may be responsible for changes in phase 2 enzyme activity. The main effect of cooking cabbage and altering colonic microbiota was on excretion of NAC of AITC.

KW - cooking

KW - myrosinase

KW - allyl isothiocyanate

KW - human colonic microbiota

KW - phase 2 enzymes

KW - xenobiotic-metabolizing enzymes

KW - glutathione S-transferase

KW - small intestinal-mucosa

KW - germ-free rats

KW - cruciferous vegetables

KW - myrosinase activity

KW - brussels-sprouts

KW - brassica vegetables

KW - gnotobiotic-rats

KW - fecal flora

U2 - 10.1017/S0007114507841134

DO - 10.1017/S0007114507841134

M3 - Article

VL - 99

SP - 773

EP - 781

JO - British Journal of Nutrition

JF - British Journal of Nutrition

SN - 0007-1145

IS - 4

ER -