engleski

In vitro enzymatic digestion of glucosinolates and isothiocyanates of Lepidium latifolium L.

Lepidium is a genus of plants in the mustard family Brassicaceae, native to southern Europe, Mediterranean countries and Asia. This family is strikingly characterized by glucosinolates (GLs) as molecular tags which breakdown products, isothiocyanates are known to possess various biological activities. Lepidium latifolium L. (perennial pepperweed) has been extensively used in traditional medicine for over 2000 years. In France, known as the Plant of Maylis, it is traditionally cultivated by monks in their gardens of medicinal plants since the ninth century, where today it is produced in two forms: depurative tea, and capsules of food supplements. It is also one of the preferred phytofoods in the cold arid region of Ladakh (India), contributing significantly to people’s diet in that area of the Himalayas. In this study, the gastrointestinal stability of GLs, extracted from leaves of L. latifolioum was investigated. GLs were characterized indirectly by GC-MS using their breakdown products, mostly isothiocyanates (ITCs). The main GL was sinigrin, accompanied by glucotropaeolin. Extracted GL fractions and pure sinigrin, as well as allyl ITC (sinigrin degradation product), and benzyl ITC (glucotropaeolin degradation product) were submitted to a two-phase in vitrodigestion process using human gastrointestinal enzymes. In addition, the effect of pH (2.5 and 7.5) on GLs and ITCs stability was investigated. Quantifications of the investigated GLs were carried out by HPLC analysis of desulfoglucosinolates, while ITCs were quantified by GC-FID. The in vitro digestion showed the instability of sinigrin during duodenal digestion. The allyl ITC and benzyl ITC showed to be stable during digestion process and acidic pH, while it showed to be very unstable on pH 7.5.

glucosinolates, isothiocyanates, sinigrin, in vitro digestion

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