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.
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Mustard brown extract is also known for its medicinal application in treating somatic and mental disorders due to the presence of the enzyme myrosinase. The tonic obtained from mustard brown extract is used for treating muscular stiffness, foot ulcers, and migraine.
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.
They occurs simultaneously with an endogenous enzyme myrosinase (EC3.2.1.147), which can decompose them into several hydrolysis products when in contact with each other (by freezing injury, sunburn, chewing, cell walls lysing, pest attacks and diseases, and several other injuries during harvesting or during plant grow season) [5, 6].
Holley, "Contribution of endo-genous plant myrosinase to the antimicrobial activity of deodorized mustard against Escherichia coli O157:H7 in fermented dry sausage," International Journal of Food Microbiology, vol.
Studies in both humans and rodents [63-65] have demonstrated that the intake of cruciferous vegetable containing active myrosinase results in a higher production of isothiocyanates than that of cruciferous lacking active myrosinase.
It is produced in plants as a xenobiotic response to predation via vesicular release of the hydrolytic enzyme myrosinase from damaged cells, which converts glucosinolates to isothiocyanates [33].
Glucosinolate Composition of Brassica is Affected by Postharvest, Food Processing and Myrosinase Activity.
In the early 1990's, scientists identified glucoraphanin, the naturally occurring compound in broccoli which converts to the antioxidant sulforaphane by enzymes in broccoli (myrosinase) or gut microflora in the body.
Feeding and growth of Plutella xylostella and Spodoptera eridania on Brassica juncea with varying glucosinolate concentrations and myrosinase activities.
The mixture (pH 5.71) 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.