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The Development, Sensory Evaluation and Interconversion of Bioactive Isothiocyanates in a Tomato-Soy-Arugula Seed Beverage

Lee, Michelle C.
http://rave.ohiolink.edu/etdc/view?acc_num=osu1437667922

Abstract Details

2015, Master of Science, Ohio State University, Food Science and Technology.
The relationship between tomato, soy, and cruciferous vegetables with lower risk of prostate cancer has been investigated in several prospective epidemiological studies. It is hypothesized that the combination of these foods reduces the risk of prostate cancer to a greater extent than any single food alone. Cruciferous vegetables, such as arugula, are rich in a group of compounds called glucosinolates. Upon chewing or tearing of the plant, the endogenous plant enzyme myrosinase is released and hydrolyzes the glucosinolates to isothiocyanates. Isothiocyanates are bioactive and have been shown to be chemopreventive in animal and human studies. However, isothiocyanates are not stable in processed food products, and to deliver high levels of isothiocyanates in a food product, they must be converted from glucosinolates immediately before consumption. This study consists of three objectives: First, to develop a tomato-soy-arugula seed beverage with maximal and consistent delivery of the bioactive isothiocyanates for future prostate cancer clinical trials, by altering the hydrolysis temperatures, duration, matrices, pHs and pretreatment of 60°C to inactivate epithiospecifier protein, if present. Second, for a long-term clinical trial, sensory acceptability including the overall likings, bitterness (pungency) from the arugula seeds and willingness for consumption needs to be understood mainly in the prostate cancer cohort (n=27) as compared to the healthy cohort (n=50). Lastly, we sought to understand the metabolism and interconversion of the two main bioactive isothiocyanates, sulforaphane and erucin, in human urine (n=6) after ingestion of a 6 ounce portion of the tomato-soy-arugula seed beverage by collection of post-consumption urine hourly for 8 hours. Ultra performance liquid chromatography with mass spectrometry was used to detect and estimate the amount of isothiocyanate metabolites in urine. As a result, we observed that high temperature and low pH does not favor the formation of erucin, and isothiocyanate formation occurs rapidly upon hydrolysis with the presence of water. In addition, epithiospecifier protein may be absent in the arugula seeds, thus 60°C pretreatment does not elevate isothiocyanate formation. In addition, both the healthy and prostate cancer cohort thought the beverage was acceptable with positive ratings in taste, and with willingness to consume in a long-term clinical trial. Furthermore, we were able to demonstrate the ability of interconversion from erucin to sulforaphane in humans. Inter-subject variations on the bioavailability and conversion rate were observed. Sulforaphane became predominant metabolite in vivo while mostly erucin was delivered in the beverage. In conclusion, by optimizing different conditions of glucosinolate hydrolysis, we were able to deliver maximal and consistent amounts of isothiocyanates in the tomato-soy-arugula seed beverages, with acceptable sensory characteristics. Also, consumption of the tomato-soy-arugula seed beverage delivers a significant amount of isothiocyanates and can be detected in the urine with interconversion reactions driving sulforaphane formation from erucin.
Steven Schwartz (Advisor)
Luis Rodriguez-Saona (Committee Member)
Christopher Simons (Committee Member)
135 p.
Food Science
Isothiocyanates, Glucosinolates, Sulforaphane, Erucin, Cruciferous Vegetables, Interconversion, Arugula, Sensory evaluation, Prostate cancer

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Citations

  • Lee, M. C. (2015). The Development, Sensory Evaluation and Interconversion of Bioactive Isothiocyanates in a Tomato-Soy-Arugula Seed Beverage [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1437667922

    APA Style (7th edition)

  • Lee, Michelle. The Development, Sensory Evaluation and Interconversion of Bioactive Isothiocyanates in a Tomato-Soy-Arugula Seed Beverage. 2015. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1437667922.

    MLA Style (8th edition)

  • Lee, Michelle. "The Development, Sensory Evaluation and Interconversion of Bioactive Isothiocyanates in a Tomato-Soy-Arugula Seed Beverage." Master's thesis, Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1437667922

    Chicago Manual of Style (17th edition)

osu1437667922
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