Microbiota: a mediator to transform glucosinolate precursors in cruciferous vegetables to the active isothiocyanates.
Level 5 - mechanism / opinion, no new human data
Narrative review of mechanisms and prior studies with no new empirical human data or systematic methodology.
PubMed 28869285 · doi:10.1002/jsfa.8654
What was done
This narrative review synthesized literature from animal models and population studies on the enzymatic hydrolysis of dietary glucosinolates (GLSs) into bioactive isothiocyanates (ITCs, including sulforaphane) by plant and microbial myrosinases.
What was found
The abstract reports no quantitative measurements, sample sizes, or effect estimates. It notes that plant myrosinase is inactivated by cooking temperatures exceeding 60 °C and highlights evidence that human gut bacteria produce functional myrosinase capable of mediating GLS hydrolysis.
Why it matters
It describes a mechanism by which human gut bacteria enable the bioavailability of health-promoting isothiocyanates from cooked cruciferous vegetables when plant enzymes are destroyed by heat.
Limits
As a narrative review, it presents no primary experimental data, quantitative conversion rates, or systematic search criteria in the abstract. Inter-individual variation in gut microbiota composition and conversion efficiency is not detailed.
Cited by
- supports Human gut bacteria contain the enzyme myrosinase, which hydrolyzes glucoraphanin to form sulforaphane.