FAIR-CT96-3029 Effects of food-borne glucosinolates in human health

Contacts




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Biotechnology : FAIR Area 3 - Generic Science and Advanced Technologies for Nutritious Foods : Pharmaceuticals/Cosmetics

	Proposal No:	FAIR-CT96-3029
	Date Prepared:	January 1998
	Source:	Proposal Abstract

Abstract:
Glucosinolates are natural constituents of Brassica vegetables. During processing, cooking and digestion, glucosinolates are broken down by enzymes produced either by the plant, or by the colonic microflora, to give biologically active but often short-lived reaction products. Of these the isothiocyanates are of great importance because they have been shown to be highly effective inhibitors of chemically-induced tumours. Studies with cultured tissues have established that isothiocyanates alter the balance of Phase I and Phase II enzyme metabolism in such a way that the activation of carcinogens is reduced and their rate of detoxification is increased. Certain isothiocyanates have also been shown to inhibit the promotion of tumours by enhancing programmed cell death in chemically damaged tissues, and hence accelerating the deletion of initiated cells. The anticarcinogenic activity of isothiocyanates may be exploitable through the human food chain. The project would test this proposition by exploring the level and bioavailability of glucosinolate breakdown products released from human food, measuring their effects on the relevant biochemical pathways in human subjects, and assessing the opportunities for selecting and breeding Brassica vegetables with optimum glucosinolate content. This project is innovative in that it embraces the plant, food and nutritional/clinical sciences, and is seeking to relate levels of individual secondary metabolites to biological endpoints associated with cancer occurrence in humans. The project will also establish a new multidisciplinary network of European researchers to determine:

• The levels of isothiocyanates and intact glucosinolates available to the human alimentary tract after preparation and consumption of defined Brassica vegetables
• The quantities of isothiocyanates reaching various regions of the intestinal mucosa, and their availability for absorption and metabolic activity, using defined food sources.
• The dose-response relationship for selected biologically active isothiocyanates in vitro, in experimental animals, and as far as possible in human volunteers.

It will be possible for the first time to relate the levels of glucosinolate breakdown products available from food, to those required to produce a significant anticarcinogenic effect in humans. This will benefit both agro-food industries and consumers. It will become possible for the former to assess and optimise biochemical strategies for genetic manipulation to develop nutritionally improved varieties of Brassica vegetables, and to optimise the processing of such vegetables to deliver enhanced nutritional value. Consumers will also benefit from a more precise targeting of nutritional advice relating to Brassica vegetable consumption.

Contacts

Coordinator

• Dr Ian JOHNSON / Institute of Food Research, Norwich BBSRC / UNITED KINGDOM

EC Scientific Officer

• Nicole BOUNAGA / European Commission BELGIUM