1. Engineering Brassica Crops to Optimize Delivery of Bioactive Products Postcooking
- Author
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Barnum, Collin R, Cho, Myeong-Je, Markel, Kasey, and Shih, Patrick M
- Subjects
Biochemistry and Cell Biology ,Bioinformatics and Computational Biology ,Biological Sciences ,Complementary and Integrative Health ,Dietary Supplements ,Nutrition ,Prevention of disease and conditions ,and promotion of well-being ,3.3 Nutrition and chemoprevention ,Humans ,Brassica ,Glucosinolates ,Cooking ,Crops ,Agricultural ,Glycoside Hydrolases ,Isothiocyanates ,myrosinase ,enzyme thermostability ,plant syntheticbiology ,glucosinolate ,plant synthetic biology ,Medicinal and Biomolecular Chemistry ,Biomedical Engineering ,Biochemistry and cell biology ,Bioinformatics and computational biology - Abstract
Glucosinolates are plant-specialized metabolites that can be hydrolyzed by glycosyl hydrolases, called myrosinases, creating a variety of hydrolysis products that benefit human health. While cruciferous vegetables are a rich source of glucosinolates, they are often cooked before consumption, limiting the conversion of glucosinolates to hydrolysis products due to the denaturation of myrosinases. Here we screen a panel of glycosyl hydrolases for high thermostability and engineer the Brassica crop, broccoli (Brassica oleracea L.), for the improved conversion of glucosinolates to chemopreventive hydrolysis products. Our transgenic broccoli lines enabled glucosinolate hydrolysis to occur at higher cooking temperatures, 20 °C higher than in wild-type broccoli. The process of cooking fundamentally transforms the bioavailability of many health-relevant bioactive compounds in our diet. Our findings demonstrate the promise of leveraging genetic engineering to tailor crops with novel traits that cannot be achieved through conventional breeding and improve the nutritional properties of the plants we consume.
- Published
- 2024