myrosinase


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thi·o·glu·co·si·dase

(thī'ō-glū-kō'si-dās),
An enzyme in mustard seed that converts thioglycosides into thiols plus sugars.

myrosinase

the enzyme in mustard that releases the toxic allyl isothiocyanate from the nontoxic glycoside that occurs in the plant.
References in periodicals archive ?
When insect herbivory or tissue damage brings glucosinolates and myrosinase together hydrolysis of glucosinolates into thiocyanates, isothiocyanates, nitriles, oxazolidine-2-thiones and epithionitriles is facilitated [8].
Scientists at the University of Illinois showed that pairing broccoli with a spicy food that contains the enzyme myrosinase (found in radishes, mustard greens, horse-radish, wasabi, cabbage and broccoli sprouts) improves the absorption of sulforaphane, the anti-cancer compound present in broccoli.
Feeding and growth of Plutella xylostella and Spodoptera eridania on Brassica juncea with varying glucosinolate concentrations and myrosinase activities.
71) was either directly incubated at 37[degrees]C for 30 min at 100 rpm or after myrosinase inactivation by treatment at 100[degrees]C/10min and subsequent incubation at 37[degrees]C for 30 min.
Instead, plants of Brassica genus contain a biologically inactive precursor compound, glucoraphanin (GRN), which is contained within a plant cell vacuole together with an enzyme, myrosinase (MYR), which is separately compartmentalized [39].
Canola have some anti nutrients factors, mainly glucosinolates that hydrolyzed by myrosinase iso- enzymes (Shahidi 1990).
Pond,"we developed an all-broccoli product that is low in micros, yet with significant amounts of the myrosinase enzyme activity essential to obtain the greatest benefit from broccoli/'Innovation is the key to future growth and sustainability in the market, according to Sabinsa's Mr.
High Pressure (HP) has the potential to retain the intact glucosinolates in CV by providing a mild processing method for a controlled myrosinase inactivation (enzyme that degrades glucosinolates) not previously used in industry for CV.
Chopping or chewing cruciferous vegetables releases myrosinase, an enzyme that breaks down glucosinolates into biologically active compounds that inhibit the development of cancers of the bladder, breast, colon, liver, lung, and stomach," according to Jackie Topol, RD, a dietitian at Weill Cornell Medical Center.
Upon tissue disruption, the myrosinase hydrolyzes the GSLs to form a number of hydrolysis products, a dynamic evolutionary link that has led to the term 'glucosinolate-myrosinase system' [8].
Instead sulforaphane's precursor, glucoraphanin, is present along with an enzyme called myrosinase.