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QUALITY.1.JR OPTIGLUP-Optimization of Glucosinolate Degradation Pathways

Research Domain FUNCT
FUNCT Functional Plant Biology
Research Domain MICRO
MICRO Plant-Microbe Systems
Research Domain MICRO
BIOINF Genomics and bioinformatics in horticulture
Research Domain QUALITY
QUALITY Plant Quality and Food Security
Publications of PA QUALITY, 2016-2019
QUALITY.1 Plant quality for human consumption
QUALITY.1.JR OPTIGLUP-Optimization of Glucosinolate Degradation Pathways
QUALITY.2 Food chemistry and human nutrition
QUALITY.3 Economic development and Food Security
Research Domain HORTSYS
HORTSYS Next-Generation Horticultural Systems
Description
Staff
Partners

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.

Cooperation Partners

NAME
Location
Country
Universitätsklinikum Freiburg, Institut für Infektionsprävention und Krankenhaushygiene
Freiburg
Germany
Universität Hamburg
Hamburg
Germany
University of Copenhagen
Kopenhagen
Denmark
Technische Universität München
München
Germany
Deutsches Institut für Ernährungsforschung Potsdam-Rehbrücke
Potsdam-Rehbrücke
Germany
Max-Planck-Institut für Molekulare Pflanzenphysiologie
Potsdam-Golm
Germany
Universität Hohenheim
Stuttgart
Germany
Wageningen University & Research
Wageningen
Netherlands

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.