Biotransformation of glucosinolates from a bacterial perspective

Epidemiological studies have shown an association between the consumption of cruciferous vegetables and a reduced risk of certain types of cancers, in particular, pancreatic, bladder and colorectal. This is thought to be the result of the conversion of glucosinolates (GSLs) present in the vegetables into bioactive isothiocyanates (ITCs) that in turn stimulate a host response involving detoxification pathways. Conversion of GSLs is catalysed by the enzyme myrosinase, co-produced by the plant but stored in separate tissue compartments and brought together when the tissue is damaged. Myrosinase activity can be lost during storage of vegetables and is often inactivated by cooking. In the absence of active plant myrosinase the host's gut bacteria are capable of carrying out a myrosinase-like activity on GSLs in the lower gut. Several micro-organisms are known to be capable of metabolizing GSLs leading to the production of ITCs and nitriles, and this review examines the bacterial biotransformation of GSLs and a role for the microbiota in their biotransformation