Myrosinase

Myrosinase is an enzyme that hydrolyzes glucosinolates, especially when plant tissue is damaged. This reaction releases products that help plants deter herbivores and pathogens.

Glucosinolate: A sulfur- and nitrogen-containing plant metabolite that can be hydrolyzed into biologically active products. These are myrosinase’s substrates, stored separately from the enzyme in intact tissue.
Glycoside hydrolase family 1: A family of enzymes that hydrolyze glycosidic bonds and includes many plant myrosinases. Myrosinases belong to this enzyme family and share its glycoside-cleaving framework.
Mustard: A condiment made from seeds or other parts of mustard plants, often pungent because of glucosinolate breakdown products. Crushing mustard seeds brings myrosinase into contact with glucosinolates and generates sharp flavors.
Arabidopsis thaliana: A small flowering plant in the mustard family widely used as a model organism in plant biology. Its well-studied myrosinase system has clarified glucosinolate-mediated defense.
Myrosinase–glucosinolate system: A plant defense system in which tissue damage brings glucosinolates into contact with myrosinase. It describes the broader defensive arrangement that makes the enzyme’s activity consequential.
Glycosidic bond: A covalent bond joining a sugar to another group or molecule. Myrosinase cleaves the bond linking glucosinolate’s glucose to its sulfur-containing remainder.
Broccoli: A cultivated form of Brassica oleracea whose florets and stems are eaten as vegetables. Chopping or chewing broccoli allows myrosinase to generate glucosinolate-derived compounds.
Brassica oleracea: A plant species that includes cabbage, broccoli, cauliflower, kale, and several other cultivated vegetables. Its diverse crops contain glucosinolates whose breakdown depends on myrosinase.
Isothiocyanate: A chemical group of compounds containing the functional group –N=C=S, often formed when glucosinolates are hydrolyzed. These pungent products arise from myrosinase reactions with many glucosinolates.
Glucose: A six-carbon monosaccharide that serves as a major energy source and structural unit in biology. The enzyme releases glucose from the glucosinolate substrate during hydrolysis.

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