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European Food Research and Technology

, Volume 243, Issue 4, pp 547–554 | Cite as

Glucoraphenin, sulforaphene, and antiproliferative capacity of radish sprouts in germinating and thermal processes

  • Ruimin Li
  • Dan Song
  • Frank Vriesekoop
  • Li Cheng
  • Qipeng Yuan
  • Hao LiangEmail author
Original Paper

Abstract

Glucoraphenin, the predominant glucosinolate in radish sprouts, is hydrolyzed by myrosinase to sulforaphene that is implicated to exert anticancerogenic effects. The effects of germination and subsequent cooking processes on the levels of glucoraphenin and its hydrolysis products were investigated in this research. HPLC analysis revealed that the levels of glucoraphenin and sulforaphene decreased with germination time. In agreement with the above results, the antiproliferation activity of radish sprouts extracts on human lung cancer cells was also found to decline gradually in line with the germination process. Furthermore, when we applied three traditional cooking treatments to radish sprouts, the glucoraphenin and sulforaphene were markedly decreased; while the antiproliferation activity of cooked radish sprouts was considerably decreased. This research showed that 3-day-old radish sprouts are an excellent source of bioactive compounds that could potentially benefit human health, while any cooking process appears to cause the devastation of beneficial attributes in radish sprouts.

Keywords

Radish sprouts Glucoraphenin Sulforaphene Degradation Antiproliferation 

Notes

Acknowledgments

The authors acknowledge financial support from the Beijing Natural Science Foundation (2162030), China Scholarship Council, the Fundamental Research Funds for the Central Universities (YS1407), and the National High Technology Research and Development Program of China (863 Program, Grant No. 2014AA021705).

Compliance with ethical standards

Conflict of interest

The research has no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2016

Authors and Affiliations

  • Ruimin Li
    • 1
  • Dan Song
    • 1
    • 2
  • Frank Vriesekoop
    • 3
  • Li Cheng
    • 1
  • Qipeng Yuan
    • 1
  • Hao Liang
    • 1
    Email author
  1. 1.State Key Laboratory of Chemical Resource EngineeringBeijing University of Chemical TechnologyBeijingPeople’s Republic of China
  2. 2.Department of Pharmaceutical EngineeringTianjin Vocational College of BioengineeringTianjinPeople’s Republic of China
  3. 3.Department of Food ScienceHarper Adams UniversityNewportEngland, UK

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