ISHS Acta Horticulturae 706: IV International Symposium on Brassicas and XIV Crucifer Genetics Workshop
EFFECT OF SULFUR COMPOUNDS FROM FRESH AND FERMENTED CRUCIFEROUS VEGETABLES ON GST INDUCTION |
| Authors: | M.R. Kim, K.J. Lee, D.E. Sok |
| Keywords: | gluthathione S-transferase (GST), induction, Brassica vegetables, isothiocyanates, kimchi |
| Abstract:
To investigate the effect of various kinds of fresh Brassica vegetables and several types of kimchi on the induction of hepatic glutathione S-transferase activity of mice, extract of fresh vegetable or kimchi was administered to ICR female mice via gavage for 5 days. Separately, volatile sulfur compounds in the extract of fresh vegetable or kimchi were analyzed by GC/MS as well as sulforaphane by GC/MS/SIM. The amount of isothiocyanates including sulforaphane decreased significantly in the extract of turnip kimchi or red cabbage kimchi, compared to that of fresh. Meanwhile there was a small decrease of sulfides in green onion kimchi where isothiocyanates were not detected. Fresh Brassica vegetables containing a higher level of sulforaphane showed higher GST induction, while onion family vegetables with higher sulfides induced higher GST activity, compared to control. Kimchi extract with a lower isothiocyanate level also induced GST activity in mice: 1.64-fold for green onion kimchi, 1.49-fold for turnip kimchi, and 1.37-fold for red cabbage kimchi. GST induction rate is affected by cultivar, processing method and administration route. Our present studies indicate that the processing of Brassica vegetables does not markedly reduce GST induction in mice. | |
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