Bioactivated Glucoraphanin Modulates Genes Involved in Necroptosis on Motor-Neuron-like Nsc-34: A Transcriptomic Study. https://doi.org/10.3390/antiox13091111 #Glucosinolates #Isothiocyanates #TranscriptomicAnalysis #PathwayAnalysis #OxidativeStress
Bioactivated Glucoraphanin Modulates Genes Involved in Necroptosis on Motor-Neuron-like Nsc-34: A Transcriptomic Study

Research on bioactive compounds has grown recently due to their health benefits and limited adverse effects, particularly in reducing the risk of chronic diseases, including neurodegenerative conditions. According to these observations, this study investigates the activity of sulforaphane (RS-GRA) on an in vitro model of differentiated NSC-34 cells. We performed a transcriptomic analysis at various time points (24 h, 48 h, and 72 h) and RS-GRA concentrations (1 µM, 5 µM, and 10 µM) to identify molecular pathways influenced by this compound and the effects of dosage and prolonged exposure. We found 39 differentially expressed genes consistently up- or downregulated across all conditions. Notably, Nfe2l2, Slc1a5, Slc7a11, Slc6a9, Slc6a5, Sod1, and Sod2 genes were consistently upregulated, while Ripk1, Glul, Ripk3, and Mlkl genes were downregulated. Pathway perturbation analysis showed that the overall dysregulation of these genes results in a significant increase in redox pathway activity (adjusted p-value 1.11 × 10−3) and a significant inhibition of the necroptosis pathway (adjusted p-value 4.64 × 10−3). These findings suggest RS-GRA’s potential as an adjuvant in neurodegenerative disease treatment, as both increased redox activity and necroptosis inhibition may be beneficial in this context. Furthermore, our data suggest two possible administration strategies, namely an acute approach with higher dosages and a chronic approach with lower dosages.

MDPI

Mustard gets its spicy kick from a chemical reaction between an enzyme called myrosinase and compounds known as glucosinolates, which are stored separately in mustard seeds. When mustard seeds are crushed and mixed with water, this enzymatic reaction produces a compound called allyl isothiocyanate which is responsible for the sharp, hot sensation mustard produces in the mouth.

#science #sciencefacts #mustard #myrosinase #glucosinolates #allylisothiocayanate #hotdog #hotdogisnotasandwich

Guten Morgen! Was war gestern schön was hat euch gefreut? Es sind die kleinen Dinge die zählen.

Hier: Bunte Radieschen aus dem Garten. Ein Zusammenspiel aus Senfölglykosiden und einem Enzym führt zum typischen scharfen Geschmack, der als Fraßschutz v.a. gegen Insekten dient. #naturefact #diekleinendinge #Radieschen #radish #garden #biodiversity #glucosinolates #colorfulveg

Mechanism of purple color and flavor of HongShanCaiTai, the imperial dish of China, revealed

Brassica has long been of paramount importance to agriculture and human nutrition, containing diverse popular crops such as kale, cauliflower, rapeseed, turnip, pak choi, cabbage, mustard, and choy sum, which are of high economic value worldwide. Till now, the genomes of more than 20 Brassica rapa crops have been assembled. However, fully complete genomes of B. rapa have yet to be assembled.

Phys.org

Specialised metabolites allow plants to survive abiotic and biotic stresses, but how are these important pathways regulated? Find out in our expert view:

'Is specialized metabolite regulation specialized?' by Daniel J Kliebenstein

https://doi.org/10.1093/jxb/erad209

#glucosinolates #Brassicales

First harvest of arugula from the garden - grown from seed indoors, and replanted outside in a raised bed.
Used in a simple salad with eggs, avocado and lemon vinaigrette dressing.
Gotta love those glucosinolates!

#arugula #glucosinolates #cruciferous

Researchers close to unleashing rapeseed's protein power for human consumption

Half of plant proteins in the EU come from rapeseed plants. Until now, the plant has only been used for oil and animal feed, as it is both bitter and unsafe for human consumption. In a new study published in Nature, University of Copenhagen researchers have gotten closer to removing the plant's bitter substances, and in doing so, are paving the way for a new protein source to support the green transition.

Phys.org