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International Journal of Food Sciences and Nutrition Volume 65, 2014 - Issue 4
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In vitro and Animal Studies

Effect of NaCl stress on health-promoting compounds and antioxidant activity in the sprouts of three broccoli cultivars

Liping GuoDepartment of Agri-food Processing, College of Food Science and Technology, Nanjing Agricultural University NanjingChina;College of Food Science and Engineering, Qingdao Agricultural University QingdaoChina
,
Runqiang YangDepartment of Agri-food Processing, College of Food Science and Technology, Nanjing Agricultural University NanjingChina
,
Zhiying WangDepartment of Agri-food Processing, College of Food Science and Technology, Nanjing Agricultural University NanjingChina
,
Qianghui GuoDepartment of Agri-food Processing, College of Food Science and Technology, Nanjing Agricultural University NanjingChina
&
Zhenxin GuDepartment of Agri-food Processing, College of Food Science and Technology, Nanjing Agricultural University NanjingChinaCorrespondence[email protected]
Pages 476-481 | Received 29 Mar 2013, Accepted 24 Oct 2013, Published online: 09 Dec 2013

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Simon Okomo Aloo, Fred Kwame Ofosu & Deog-Hwan Oh. (2023) Elicitation: a new perspective into plant chemo-diversity and functional property. Critical Reviews in Food Science and Nutrition 63:20, pages 4522-4540.
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Lizhen Li, Peihua Ma, Satoru Nirasawa & Haijie Liu. (2023) Formation, immunomodulatory activities, and enhancement of glucosinolates and sulforaphane in broccoli sprouts: a review for maximizing the health benefits to human. Critical Reviews in Food Science and Nutrition 0:0, pages 1-31.
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Ye Cao, Yang Tao, Xuhao Zhu, Yongbin Han, Dandan Li, Chunquan Liu, Xiaojun Liao & Pau Loke Show. (2020) Effect of microwave and air-borne ultrasound-assisted air drying on drying kinetics and phytochemical properties of broccoli floret. Drying Technology 38:13, pages 1733-1748.
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Hakan Kibar, Beyhan Kibar & Nezahat Turfan. (2023) Exogenous citric acid, salicylic acid, and putrescine treatments preserve the postharvest quality and physicochemical properties of broccoli ( Brassica oleracea L. var. italica ) during cold storage . Food Science & Nutrition.
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Emilio Corti, Sara Falsini, Cristina Gonnelli, Giuseppe Pieraccini, Besiana Nako & Alessio Papini. (2023) Salt-Affected Rocket Plants as a Possible Source of Glucosinolates. International Journal of Molecular Sciences 24:6, pages 5510.
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T A Vu, C T Kha & T H Phan. (2023) The changes in Gamma-aminobutyric acid and polyphenols in mung beans (Vigna radiata L.) during germination. IOP Conference Series: Earth and Environmental Science 1155:1, pages 012024.
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Wenjing Zeng, Jing Yang, Guochao Yan & Zhujun Zhu. (2022) CaSO4 Increases Yield and Alters the Nutritional Contents in Broccoli (Brassica oleracea L. Var. italica) Microgreens under NaCl Stress. Foods 11:21, pages 3485.
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Insu Lim, Minseo Kang, Byeong Cheol Kim & Jungmin Ha. (2022) Metabolomic and transcriptomic changes in mungbean (Vigna radiata (L.) R. Wilczek) sprouts under salinity stress. Frontiers in Plant Science 13.
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Li Zhuang, Guoqing Huang, Xiaodan Li, Junxia Xiao & Liping Guo. (2022) Effect of different LED lights on aliphatic glucosinolates metabolism and biochemical characteristics in broccoli sprouts. Food Research International 154, pages 111015.
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Anyi Wang, Jingsong Guo, Sibo Wang, Ying Zhang, Fangfang Lu, Jingbin Duan, Zhao Liu & Wei Ji. (2022) BoPEP4, a C-Terminally Encoded Plant Elicitor Peptide from Broccoli, Plays a Role in Salinity Stress Tolerance. International Journal of Molecular Sciences 23:6, pages 3090.
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Chunyu Xie, Juan Tang, Junxia Xiao, Xin Geng & Liping Guo. (2022) Purple light-emitting diode (LED) lights controls chlorophyll degradation and enhances nutraceutical quality of postharvest broccoli florets. Scientia Horticulturae 294, pages 110768.
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Di Zhang, Yanbing Liu, Xiaodan Li, Junxia Xiao, Jingxin Sun & Liping Guo. (2022) Inactivation of Escherichia coli on broccoli sprouts via plasma activated water and its effects on quality attributes. LWT 154, pages 112761.
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Shufang Wang, Xinyue Li, Qiaoe Wang, Pei Wang, Zhenxin Gu & Runqiang Yang. (2021) Effect of soaking and heating stimulation on the formation of isothiocyanates in Eruca sativa Mill. seeds and sprouts. International Food Research Journal 28:4, pages 795-802.
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Zhiyi Zhou, Weiwei He, Dajing Li, Qun Fu, Yadong Xiao, Yihong Bao, Zhongyuan Zhang, Jiangfeng Song & Chunquan Liu. (2021) Accumulation of lutein in broccoli sprouts based on the cultivation conditions of GABA combined with NaCl optimized by response surface methodology. Journal of Food Processing and Preservation 45:7.
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Giulia Conversa, Anna Bonasia, Corrado Lazzizera & Antonio Elia. (2021) Soilless Cultivation System, Electrical Conductivity of Nutrient Solution, and Growing Season on Yield and Quality of Baby-Leaf Oak-Leaf Lettuce. Agronomy 11:6, pages 1220.
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Giulia Conversa, Anna Bonasia, Corrado Lazzizera, Paolo La Rotonda & Antonio Elia. (2021) Reduction of Nitrate Content in Baby-Leaf Lettuce and Cichorium endivia Through the Soilless Cultivation System, Electrical Conductivity and Management of Nutrient Solution. Frontiers in Plant Science 12.
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Dunja Šamec, Ida Linić & Branka Salopek-Sondi. (2021) Salinity Stress as an Elicitor for Phytochemicals and Minerals Accumulation in Selected Leafy Vegetables of Brassicaceae. Agronomy 11:2, pages 361.
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Keqin Xie, Chenghao Wu, Zongyu Chi, Jing Wang, Hongfei Wang, Yingying Wei, Xingfeng Shao & Feng Xu. (2021) Enhancement of γ-aminobutyric acid (GABA) and other health-promoting metabolites in germinated broccoli by mannose treatment. Scientia Horticulturae 276, pages 109706.
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Mian Wang, Yuxuan Ding, Qiaoe Wang, Pei Wang, Yongbin Han, Zhenxin Gu & Runqiang Yang. (2020) NaCl treatment on physio-biochemical metabolism and phenolics accumulation in barley seedlings. Food Chemistry 331, pages 127282.
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Francesco Di Gioia, José Pinela, Antonio de Haro Bailón, Isabel C.F.R. Fereira & Spyridon A. Petropoulos. 2020. Glucosinolates: Properties, Recovery, and Applications. Glucosinolates: Properties, Recovery, and Applications 1 45 .
F M Rajendra, L S Kristiani & S Ariviani. (2019) Elicitation under salinity stress increases flavonoid content and antioxidant activity in cowpea (Vigna unguiculata) sprouts. IOP Conference Series: Materials Science and Engineering 633:1, pages 012034.
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Chaoqun Leng, Yuxuan Zhang, Mian Wang, Pei Wang, Zhenxin Gu & Runqiang Yang. (2019) Dynamic variation of glucosinolates and isothiocyanates in broccoli sprouts during hydrolysis. Scientia Horticulturae 255, pages 128-133.
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Wei Chen, Yan Wang, Liang Xu, Junhui Dong, Xianwen Zhu, Jiali Ying, Qijiao Wang, Lianxue Fan, Cui Li & Liwang Liu. (2019) Methyl jasmonate, salicylic acid and abscisic acid enhance the accumulation of glucosinolates and sulforaphane in radish (Raphanus sativus L.) taproot. Scientia Horticulturae 250, pages 159-167.
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Intira Koodkaew. (2019) NaCl and glucose improve health-promoting properties in mung bean sprouts. Scientia Horticulturae 247, pages 235-241.
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Pei Wang, Xinyue Li, Lu Tian, Zhenxin Gu & Runqiang Yang. (2018) Low salinity promotes the growth of broccoli sprouts by regulating hormonal homeostasis and photosynthesis. Horticulture, Environment, and Biotechnology 60:1, pages 19-30.
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Christoph-Martin GeilfusChristoph-Martin Geilfus. 2019. Controlled Environment Horticulture. Controlled Environment Horticulture 69 80 .
Liping Guo, Yinglian Zhu & Fengwu Wang. (2018) Calcium sulfate treatment enhances bioactive compounds and antioxidant capacity in broccoli sprouts during growth and storage. Postharvest Biology and Technology 139, pages 12-19.
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Youssef Rouphael, Spyridon A. Petropoulos, Mariateresa Cardarelli & Giuseppe Colla. (2018) Salinity as eustressor for enhancing quality of vegetables. Scientia Horticulturae 234, pages 361-369.
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Sun Young Kim, Jai-Eok Park, Eun Ok Kim, Sue Ji Lim, Eui Jeong Nam, Ji Ho Yun, GyHye Yoo, Sang-Rok Oh, Hyoung Seok Kim & Chu Won Nho. (2018) Exposure of kale root to NaCl and Na2SeO3 increases isothiocyanate levels and Nrf2 signalling without reducing plant root growth. Scientific Reports 8:1.
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Beatrice Falcinelli, Paolo Benincasa, Isabella Calzuola, Lilia Gigliarelli, Stanley Lutts & Valeria Marsili. (2017) Phenolic Content and Antioxidant Activity in Raw and Denatured Aqueous Extracts from Sprouts and Wheatgrass of Einkorn and Emmer Obtained under Salinity. Molecules 22:12, pages 2132.
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Liping Guo, Pei Wang, Zhenxin Gu, Xiaolin Jin & Runqiang Yang. (2017) Proteomic analysis of broccoli sprouts by iTRAQ in response to jasmonic acid. Journal of Plant Physiology 218, pages 16-25.
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Runqiang Yang, Liping Guo, Jingru Wang, Zhiying Wang & Zhenxin Gu. (2017) Heat Shock Enhances Isothiocyanate Formation and Antioxidant Capacity of Cabbage Sprouts. Journal of Food Processing and Preservation 41:4, pages e13034.
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Azadeh Esfandiari, Ali Saei, Marian J. McKenzie, Adam J. Matich, Mesbah Babalar & Donald A. Hunter. (2017) Preferentially enhancing anti-cancer isothiocyanates over glucosinolates in broccoli sprouts: How NaCl and salicylic acid affect their formation. Plant Physiology and Biochemistry 115, pages 343-353.
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Liping Guo, Zhenxin Gu, Xiaolin Jin & Runqiang Yang. (2016) iTRAQ - based proteomic and physiological analyses of broccoli sprouts in response to the stresses of heat, hypoxia and heat plus hypoxia. Plant and Soil 414:1-2, pages 355-377.
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Hui Li, Wei Huang, Guang-Long Wang, Wen-Li Wang, Xin Cui & Jing Zhuang. (2017) Transcriptomic analysis of the biosynthesis, recycling, and distribution of ascorbic acid during leaf development in tea plant (Camellia sinensis (L.) O. Kuntze). Scientific Reports 7:1.
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Ming Tian, Xiaoyun Xu, Hao Hu, Yu Liu & Siyi Pan. (2016) Optimisation of enzymatic production of sulforaphane in broccoli sprouts and their total antioxidant activity at different growth and storage days. Journal of Food Science and Technology 54:1, pages 209-218.
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Huiying Miao, Jiansheng Wang, Congxi Cai, Jiaqi Chang, Yanting Zhao & Qiaomei Wang. 2017. Glucosinolates. Glucosinolates 133 162 .
Lu Tian, Xinyue Li, Runqiang Yang & Zhenxin Gu. (2016) NaCl treatment improves reactive oxygen metabolism and antioxidant capacity in broccoli sprouts. Horticulture, Environment, and Biotechnology 57:6, pages 640-648.
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Congxi Cai, Huiying Miao, Hongmei Qian, Leishuan Yao, Bingliang Wang & Qiaomei Wang. (2016) Effects of industrial pre-freezing processing and freezing handling on glucosinolates and antioxidant attributes in broccoli florets. Food Chemistry 210, pages 451-456.
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Liping Guo, Runqiang Yang & Zhenxin Gu. (2016) Cloning of genes related to aliphatic glucosinolate metabolism and the mechanism of sulforaphane accumulation in broccoli sprouts under jasmonic acid treatment. Journal of the Science of Food and Agriculture 96:13, pages 4329-4336.
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Runqiang Yang, Qianru Hui, Zhenxin Gu, Yulin Zhou, Liping Guo, Chang Shen & Wenhua Zhang. (2016) Effects of CaCl2 on the metabolism of glucosinolates and the formation of isothiocyanates as well as the antioxidant capacity of broccoli sprouts. Journal of Functional Foods 24, pages 156-163.
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Fausta Natella, Mariateresa Maldini, Mirella Nardini, Elena Azzini, Maria Stella Foddai, Anna Maria Giusti, Simona Baima, Giorgio Morelli & Cristina Scaccini. (2016) Improvement of the nutraceutical quality of broccoli sprouts by elicitation. Food Chemistry 201, pages 101-109.
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Mizue Okada & Yoshinori Okada. (2016) Potential Properties of Plant Sprout Extracts on Amyloid β . Biochemistry Research International 2016, pages 1-11.
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Ming Tian, Xiaoyun Xu, Yanlong Liu, Lin Xie & Siyi Pan. (2016) Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivars. Food Chemistry 190, pages 374-380.
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Liping Guo, Runqiang Yang, Yulin Zhou & Zhenxin Gu. (2015) Heat and hypoxia stresses enhance the accumulation of aliphatic glucosinolates and sulforaphane in broccoli sprouts. European Food Research and Technology 242:1, pages 107-116.
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Huiying Miao, Jiansheng Wang, Congxi Cai, Jiaqi Chang, Yanting Zhao & Qiaomei Wang. 2016. Glucosinolates. Glucosinolates 1 30 .
Zhiying Wang, Runqiang Yang, Liping Guo, Mengwei Fang, Yulin Zhou & Zhenxin Gu. (2015) Effects of abscisic acid on glucosinolate content, isothiocyanate formation and myrosinase activity in cabbage sprouts. International Journal of Food Science & Technology 50:8, pages 1839-1846.
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Liping Guo, Runqiang Yang, Zhiying Wang & Zhenxin Gu. (2015) Effect of freezing methods on sulforaphane formation in broccoli sprouts. RSC Advances 5:41, pages 32290-32297.
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Runqiang Yang, Liping Guo, Yulin Zhou, Chang Shen & Zhenxin Gu. (2015) Calcium mitigates the stress caused by ZnSO 4 as a sulphur fertilizer and enhances the sulforaphane formation of broccoli sprouts . RSC Advances 5:17, pages 12563-12570.
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