Glucosinolates and Their Biotransformation: Metabolism, Plant Roles, and Human Health

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2025-09-01 DOI:10.26599/fshw.2025.9250740

Hao Sha, Ruiling Liu, Ben Niu, Huizhi Chen, Mohamed A. Farag, Hangjun Chen, Xiangjun Fang, Weijie Wu, Haiyan Gao

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引用次数: 0

Abstract

Glucosinolates (GLS), sulfur-rich phytochemicals found in cruciferous vegetables, have gained attention for their multifunctional roles in plant defense and human health. This review outlines the biosynthesis, transport, and hydrolysis pathways of GLS and their conversion into bioactive metabolites, especially isothiocyanates (ITC) like sulforaphane (SFN). We explore the genetic and environmental regulation of GLS, microbial-mediated transformations, and their biological functions in plants, including insect resistance and sulfur balance. In humans, ITC exhibit antioxidant, anti-inflammatory, anticancer, neuroprotective, and antimicrobial effects. The impact of food processing on GLS stability, along with encapsulation technologies, is also discussed. Emerging strategies include breeding for tailored GLS profiles, gut microbiota modulation to enhance ITC production, advanced delivery systems to improve bioavailability, and novel processing methods to optimize ITC yields. This comprehensive review provides insight into optimizing GLS utilization for plant resilience, functional food innovation, and chronic disease prevention through personalized nutrition and translational applications.

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硫代葡萄糖苷及其生物转化：代谢、植物作用和人类健康

硫代葡萄糖苷（Glucosinolates， GLS）是一种在十字花科蔬菜中发现的富含硫的植物化学物质，因其在植物防御和人体健康中的多功能作用而受到关注。本文综述了GLS的生物合成、转运和水解途径及其转化为生物活性代谢物，特别是异硫氰酸酯（ITC）如萝卜硫素（SFN）。我们探讨了GLS的遗传和环境调控、微生物介导的转化及其在植物中的生物学功能，包括抗虫性和硫平衡。在人体中，ITC具有抗氧化、抗炎、抗癌、神经保护和抗菌作用。还讨论了食品加工对GLS稳定性的影响，以及封装技术。新兴的策略包括定制GLS的育种，调节肠道微生物群以提高ITC的产量，先进的输送系统以提高生物利用度，以及优化ITC产量的新处理方法。这篇综述为通过个性化营养和转化应用优化GLS在植物抗逆性、功能食品创新和慢性疾病预防方面的利用提供了深入的见解。

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.