scholarly journals Interspecific hybridization, polyploidization and backcross of Brassica oleracea var. alboglabra with B. rapa var. purpurea morphologically recapitulate the evolution of Brassica vegetables

2016 ◽  
Vol 6 (1) ◽  
Author(s):  
Xiaohui Zhang ◽  
Tongjin Liu ◽  
Xixiang Li ◽  
Mengmeng Duan ◽  
Jinglei Wang ◽  
...  
Keyword(s):  
Brassica Oleracea ◽  
Interspecific Hybridization ◽  
Brassica Vegetables

scholarly journals Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 257 ◽  
Author(s):  
Nieves Baenas ◽  
Javier Marhuenda ◽  
Cristina García-Viguera ◽  
Pilar Zafrilla ◽  
Diego Moreno
Keyword(s):  
Brassica Oleracea ◽  
The Other ◽  
Cooking Methods ◽  
Fresh Weight ◽  
Good Source ◽  
Cooking Method ◽  
Brassica Spp ◽  
Brassica Vegetables ◽  
Cooking Practices ◽  
Health Promoting

Brassica vegetables are of great interest due to their antioxidant and anti-inflammatory activity, being responsible for the glucosinolates (GLS) and their hydroxylated derivatives, the isothiocyanates (ITC). Nevertheless, these compounds are quite unstable when these vegetables are cooked. In order to study this fact, the influence of several common domestic cooking practices on the degradation of GLS and ITC in two novel Brassica spp.: broccolini (Brassica oleracea var italica Group x alboglabra Group) and kale (Brassica oleracea var. sabellica L.) was determined. On one hand, results showed that both varieties were rich in health-promoter compounds, broccolini being a good source of glucoraphanin and sulforaphane (≈79 and 2.5 mg 100 g−1 fresh weight (F.W.), respectively), and kale rich in glucoiberin and iberin (≈12 and 0.8 mg 100 g−1 F.W., respectively). On the other hand, regarding cooking treatments, stir-frying and steaming were suitable techniques to preserve GLS and ITC (≥50% of the uncooked samples), while boiling was deleterious for the retention of these bioactive compounds (20–40% of the uncooked samples). Accordingly, the appropriate cooking method should be considered an important factor to preserve the health-promoting effects in these trending Brassica.

In vitro calcium availability from brassica vegetables (Brassica oleracea L.) and as consumed in composite dishes

1999 ◽  
Vol 64 (4) ◽  
pp. 519-523 ◽  
Author(s):  
M Lucarini ◽  
R Canali ◽  
M Cappelloni ◽  
G Di Lullo ◽  
G Lombardi-Boccia
Keyword(s):  
Brassica Oleracea ◽  
Brassica Vegetables ◽  
Calcium Availability ◽  
Brassica Oleracea L

scholarly journals Validation of a novel associative transcriptomics pipeline in Brassica oleracea: Identifying candidates for vernalisation response

2020 ◽  
Author(s):  
Shannon Woodhouse ◽  
Zhesi He ◽  
Hugh Woolfenden ◽  
Burkhard Steuernagel ◽  
Wilfried Haerty ◽  
...  
Keyword(s):  
Brassica Oleracea ◽  
Genetic Basis ◽  
Genome Wide Association Study ◽  
Rapid Identification ◽  
Floral Transition ◽  
Crop Species ◽  
Genome Wide ◽  
A Genome ◽  
Brassica Vegetables ◽  
Expression Marker

AbstractAssociative transcriptomics has been used extensively in Brassica napus to enable the rapid identification of markers correlated with traits of interest. However, within the important vegetable crop species, Brassica oleracea, the use of associative transcriptomics has been limited due to a lack of fixed genetic resources and the difficulties in generating material due to self-incompatibility. Within Brassica vegetables, the harvestable product can be vegetative or floral tissues and therefore synchronisation of the floral transition is an important goal for growers and breeders. Vernalisation is known to be a key determinant of the floral transition, yet how different vernalisation treatments influence flowering in B. oleracea is not well understood.Here, we present results from phenotyping a diverse set of 69 B. oleracea accessions for heading and flowering traits under different environmental conditions. We developed a new associative transcriptomics pipeline, and inferred and validated a population structure, for the phenotyped accessions. A genome-wide association study identified miR172D as a candidate for the vernalisation response. Gene expression marker association identified variation in expression of BoFLC.C2 as a further candidate for vernalisation response.This study provides insights into the genetic basis of vernalisation response in B. oleracea through associative transcriptomics and confirms its characterisation as a complex G x E trait. Candidate leads were identified in miR172D and BoFLC.C2. These results could facilitate marker-based breeding efforts to produce B. oleracea lines with more synchronous heading dates, potentially leading to improved yields.

scholarly journals Validation of a novel associative transcriptomics pipeline in Brassica oleracea: identifying candidates for vernalisation response

BMC Genomics ◽  
2021 ◽  
Vol 22 (1) ◽  
Author(s):  
Shannon Woodhouse ◽  
Zhesi He ◽  
Hugh Woolfenden ◽  
Burkhard Steuernagel ◽  
Wilfried Haerty ◽  
...  
Keyword(s):  
Brassica Oleracea ◽  
Genetic Basis ◽  
Genome Wide Association Study ◽  
Rapid Identification ◽  
Floral Transition ◽  
Crop Species ◽  
Genome Wide ◽  
A Genome ◽  
Brassica Vegetables ◽  
Expression Marker

Abstract Background Associative transcriptomics has been used extensively in Brassica napus to enable the rapid identification of markers correlated with traits of interest. However, within the important vegetable crop species, Brassica oleracea, the use of associative transcriptomics has been limited due to a lack of fixed genetic resources and the difficulties in generating material due to self-incompatibility. Within Brassica vegetables, the harvestable product can be vegetative or floral tissues and therefore synchronisation of the floral transition is an important goal for growers and breeders. Vernalisation is known to be a key determinant of the floral transition, yet how different vernalisation treatments influence flowering in B. oleracea is not well understood. Results Here, we present results from phenotyping a diverse set of 69 B. oleracea accessions for heading and flowering traits under different environmental conditions. We developed a new associative transcriptomics pipeline, and inferred and validated a population structure, for the phenotyped accessions. A genome-wide association study identified miR172D as a candidate for the vernalisation response. Gene expression marker association identified variation in expression of BoFLC.C2 as a further candidate for vernalisation response. Conclusions This study describes a new pipeline for performing associative transcriptomics studies in B. oleracea. Using flowering time as an example trait, it provides insights into the genetic basis of vernalisation response in B. oleracea through associative transcriptomics and confirms its characterisation as a complex G x E trait. Candidate leads were identified in miR172D and BoFLC.C2. These results could facilitate marker-based breeding efforts to produce B. oleracea lines with more synchronous heading dates, potentially leading to improved yields.

scholarly journals The Impact of Domestic Cooking Methods on Myrosinase Stability, Glucosinolates and Their Hydrolysis Products in Different Cabbage (Brassica oleracea) Accessions

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2908
Author(s):  
Omobolanle O. Oloyede ◽  
Carol Wagstaff ◽  
Lisa Methven
Keyword(s):  
Brassica Oleracea ◽  
Residual Activity ◽  
Cooking Methods ◽  
Hydrolysis Products ◽  
Brassica Vegetables ◽  
Glucosinolate Concentration ◽  
Health Promoting ◽  
The Impact ◽  
Myrosinase Activity

Glucosinolate hydrolysis products are responsible for the health-promoting properties of Brassica vegetables. The impact of domestic cooking on the myrosinase stability, glucosinolates and hydrolysis products in 18 cabbage accession was investigated. Cabbages were steamed, microwaved, and stir-fried before analysis. Cooking significantly affected myrosinase stability and glucosinolate concentrations within and between cabbage morphotypes. Myrosinase was most stable after stir-frying, with up to 65% residual activity. Steaming and microwaving resulted in over 90% loss of myrosinase activity in some accessions. Stir-frying resulted in the greatest decrease in glucosinolate concentration, resulting in up to 70% loss. Steamed cabbages retained the highest glucosinolates after cooking (up to 97%). The profile and abundance of glucosinolate hydrolysis products detected varied across all cooking methods studied. Cooking reduced the amounts of nitriles and epithionitriles formed compared to raw samples. Steaming led to a significant increase in the concentration of beneficial isothiocyanates present in the cabbage and a significantly lower level of nitriles compared to other samples. Microwaving led to a reduction in the concentrations of both nitriles and isothiocyanates when compared to other cooking methods and raw cabbage. The results obtained help provide information on the optimal cooking methods for cabbage, suggesting that steaming may be the best approach to maximising beneficial isothiocyanate production.

scholarly journals Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 758
Author(s):  
Yu-Chun Chiu ◽  
Kristen Matak ◽  
Kang-Mo Ku
Keyword(s):  
Methyl Jasmonate ◽  
Brassica Oleracea ◽  
Cooking Methods ◽  
Negative Effects ◽  
Hydrolysis Products ◽  
Meja Treatment ◽  
Brassica Vegetables ◽  
Glucosinolate Concentration ◽  
Methyl Jasmonate Treatment

Exogenous methyl jasmonate (MeJA) treatment was known to increase the levels of neoglucobrassicin and their bioactive hydrolysis products in broccoli (Brassica oleracea var. italica), but the fate of MeJA-induced glucosinolates (GSLs) after various cooking methods was unknown. This study measured the changes in GSLs and their hydrolysis compounds in broccoli treated with MeJA and the interaction between MeJA and cooking treatments. All cooked MeJA-treated broccoli contained significantly more GSLs than untreated broccoli (p < 0.05). After 5 min of cooking (boil, steam, microwave), MeJA-treated broccoli still contained 1.6- to 2.3-fold higher GSL content than untreated broccoli. Neoglucobrassicin hydrolysis products were also significantly greater in steamed and microwaved MeJA-treated broccoli. The results show that exogenous MeJA treatment increases neoglucobrassicin and its hydrolysis compounds in broccoli even after cooking. Once the positive and negative effects of these compounds are better understood, the results of this experiment can be a valuable tool to help food scientists, nutrition scientists, and dieticians determine how to incorporate raw or cooked broccoli and Brassica vegetables in the diet.

scholarly journals Anaerobic Production of Methanethiol and Other Compounds by Brassica Vegetables

HortScience ◽  
1999 ◽  
Vol 34 (4) ◽  
pp. 696-699 ◽  
Author(s):  
Charles F. Forney ◽  
Michael A. Jordan
Keyword(s):  
Brassica Oleracea ◽  
Brassica Rapa ◽  
Dimethyl Disulfide ◽  
Anaerobic Conditions ◽  
Brussels Sprouts ◽  
Pak Choi ◽  
Brassica Vegetables ◽  
Headspace Concentration ◽  
Highly Correlated ◽  
Anaerobic Production

Methanethiol (MT) is a volatile compound responsible for the unpleasant odor evolved when fresh broccoli (Brassica oleracea L., Italica group) is held under anaerobic conditions. Inductive atmospheres can develop in storage, transportation containers, or modified atmosphere packages, resulting in reduced quality. To determine if related vegetables are capable of producing MT, 12 different vegetables from the genus Brassica were cut into ready-to-eat forms. Fifty-gram samples were sealed in 500-mL glass jars and flushed with N2. After 24 h in the dark at 20 °C, headspace samples from the jars were analyzed for MT and other volatiles. Headspace concentration of MT was greatest in broccoli florets, followed by pak choi (Brassica rapa L., Chinensis group) leaf blades, savoy cabbage (Brassica oleracea L., Capitata group), broccoflower (Brassica oleracea L., Botrytis group), and green and red cabbage (Brassica oleracea L., Capitata group). Broccoli stems, kale (Brassica oleracea L., Acephala group), Brussels sprouts (Brassica oleracea L., Gemmifera group), pak choi petioles, rutabaga (Brassica napus L., Napobrassica group) root, cauliflower (Brassica oleracea L., Botrytis group) florets, Chinese cabbage (Brassica rapa L., Pekinensis group), and kohlrabi (Brassica oleracea L., Gongylodes group) tubers produced <3% of the MT produced by broccoli florets. Green tissues appeared to have a greater capacity to produce MT than nongreen tissues. Anaerobic production of CO2 and ethanol did not relate to the vegetable's ability to produce MT. The production of dimethyl disulfide (DMDS) and dimethyl trisulfide (DMTS) were also induced by the anaerobic conditions. Green cabbage produced the greatest concentration of DMDS, followed by savoy cabbage and broccoli florets. Production of DMTS was similar to the pattern observed for MT, but DMDS production was not highly correlated with MT production.

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