The Leibniz Junior Research Group OPTIGLUP (Optimization of Glucosinolate Degradation Pathways for Increased Quality and Health Benefit of Brassica Products) is funded by the Leibniz-Gemeinschaft and aims to optimize the glucosinolate degradation in Brassica vegetables, such as broccoli and cabbage. These plant metabolites are precursors of cancer preventing isothiocyanates. However, in these vegetables often other compounds, such as epithionitriles are formed from glucosinolates during vegetable processing. Thus, the goal of the Leibniz Junior Research Group is to optimize the glucosinolate degradation – during pre-harvest as well as during post-harvest- to induce isothiocyanate formation and to decrease the epithionitriles. Additionally, it will be investigated how other secondary plant metabolites affect the thermal degradation of glucosinolates, which occurs during cooking. Together with collaboration partners we will investigate, if newly identified compounds have health preventive effects.
QUALITY.1.JR OPTIGLUP-Optimization of Glucosinolate Degradation Pathways
Head of Junior Research Group QUALITY.1.JR: Dr Franziska S. Hanschen
The degradation pathways of glucosinolates determine the health promoting effects of these secondary plant metabolites. In this context we aim to channel the glucosinolate degradation in a way that the beneficial products are formed preferentially.
Dr. rer. nat.
Franziska S. Hanschen
033701 - 78 250
Head of QUALITY.1.JR
033701 - 78 244
Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra)
Hanschen, F.S., 2020. Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra). Food Chemistry 126694, DOI: 10.1016/j.foodchem.2020.126694
Identification and Characterization of Three Epithiospecifier Protein Isoforms in Brassica oleracea
Witzel, K., Abu Risha, M., Albers, P., Börnke, F., Hanschen, F. S. 2019. Identification and characterization of three epithiospecifier protein isoforms in Brassica oleracea. Frontiers in Plant Science, 10: 1552, DOI: 10.3389/fpls.2019.01552
Boiling and steaming induced changes in secondary metabolites in three different cultivars of pak choi (Brassica rapa subsp. chinensis)
Chen, X., Hanschen, F. S., Neugart, S., Schreiner,M., Vargas,S. A., Gutschmann, B., Baldermann, S. 2019. Boiling and steaming induced changes in secondary metabolites in three different cultivars of pak choi (Brassica rapa subsp. chinensis). Journal of Food Composition and Analysis, 82, 103232, doi:10.1016/j.jfca.2019.06.004