NUTR 3000 - ANF 2

Flavour of glucosinolates

bitter, hot

Glucosinolates inhibit

iodine uptake to thyroid

Plants in the _____________________ family are glucosinolates

Cruciferae

-cabbage

-cabbage

-mustard

-rapeseed

radish

When consumed, Glucosinolates are converted to____________ compounds

goitrogenic

The taste of Glucosinolates is from

cell wounding in combination with saliva, releasing myrosinase enzyme

Glucosinolate + myrosinase =

isothiocyanates, thiocyanates, nitriles released

processing of glucosinolates

-pre treat/heat in water to deactivate myrosinase, but you will still have secondary end products (isothiocyanates, thiocyanates, nitriles )

-breeding (canola is low Glucosinolate and euricic acid variety)

-consume below tolerance level.

daily tolerance is 1.4-19.3 mmol/kg in rainbow trout. Feed below 3.7 mmol/kg

The derivative products of Glucosinolates impair

-thyroidal iodine uptake (increase iodine requirements)

-growth performance

-liver damage

-feed intake (poultry, swine, rats)

Glucosinolates are not heat labile, but ____________________ is

myrosinase

organosulfur compounds are found in ________________ when crushed or chewed

garlic

organosulfur compounds include

allicin and ajoene

Allicin and ajoene effect

stimulates immune system

thins blood (like warfarin)

lowers blood cholesterol

When might allicin and ajoene be antinutrients,

in cases where stimulating the immune system is negative, like when:

-lupus

-overactive immune system

Processing of allicin and ajoene

acid treatment (vinegar or lemon) stops alliinase which produces allicin

an example of a Glucosinolate that we have bred to be safer

canola