{"id":"50ffa9b3-a1d0-52f4-95f5-142bb141f629","stable_key":"44eaeae5-557a-552b-8998-884f30462e2a:sulforaphane-myrosinase-formation","predicate":"enables_formation_of","statement":"Myrosinase hydrolysis of glucoraphanin after broccoli tissue disruption enabled sulforaphane formation.","claim_class":"mechanistic","status":"source_derived_draft","evidence_grade":"ungraded","direction":"context_dependent","is_public":true,"mechanism_event_id":"389e80cd-3a81-5b7e-8df3-a0cb079272e8","mechanism_event_label":"The precursor and plant enzyme must come together before this product is formed.","subject":{"id":"8b40a993-546c-5d0d-91f9-3886604a30a8","slug":"broccoli-myrosinase","display_name":"Broccoli myrosinase, study-resolved enzyme","entity_type_key":"protein"},"object":{"id":"67e70215-70c4-546a-84b4-0819fac0b326","slug":"sulforaphane","display_name":"Sulforaphane / SFN, stereochemistry specified per study","entity_type_key":"small_molecule"},"evidence_count":1,"mechanism_event":{"id":"389e80cd-3a81-5b7e-8df3-a0cb079272e8","stable_key":"44eaeae5-557a-552b-8998-884f30462e2a:sulforaphane-myrosinase-formation-event","event_type":"biochemical_relationship","label":"The precursor and plant enzyme must come together before this product is formed.","description":"Myrosinase hydrolysis of glucoraphanin after broccoli tissue disruption enabled sulforaphane formation.","status":"provisional","compartment":null,"participants":[{"entity":{"id":"00d3016d-ac2d-58a7-86b1-3052bd4239fe","slug":"glucoraphanin","display_name":"Glucoraphanin","entity_type_key":"small_molecule"},"role":"substrate","stoichiometry":null,"state_label":"","sequence_order":0,"notes":""},{"entity":{"id":"8b40a993-546c-5d0d-91f9-3886604a30a8","slug":"broccoli-myrosinase","display_name":"Broccoli myrosinase, study-resolved enzyme","entity_type_key":"protein"},"role":"subject","stoichiometry":null,"state_label":"","sequence_order":1,"notes":""},{"entity":{"id":"67e70215-70c4-546a-84b4-0819fac0b326","slug":"sulforaphane","display_name":"Sulforaphane / SFN, stereochemistry specified per study","entity_type_key":"small_molecule"},"role":"target","stoichiometry":null,"state_label":"","sequence_order":2,"notes":""}]},"contexts":[{"dimension":"evidence_span","value_text":"{\"source_cache\": \"artifacts/sulforaphane-research/15184012.abstract.txt\", \"locator\": \"Primary indexed abstract; zero-based, end-exclusive Unicode character offsets\", \"file_sha256\": \"3a1b248b03fcfc77ee38ab6b4189c6c565b24f2071912565f0377ce00e8de0e6\", \"start_char\": 0, \"end_char\": 1665, \"text_sha256\": \"3a1b248b03fcfc77ee38ab6b4189c6c565b24f2071912565f0377ce00e8de0e6\"}","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"experimental_model","value_text":"Food processing and enzyme-activity experiments","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"exposure","value_text":"Heating before homogenization, including 60 and at least 70 degrees C","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"limitations","value_text":"Time, cultivar, food matrix and enzyme heat sensitivities matter; not a universal cooking prescription.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"nutrient_topic","value_text":"Sulforaphane research collection; topical membership is not evidence of a direct dietary effect.","comparator":null,"unit":null,"notes":"","entity":{"slug":"sulforaphane","display_name":"Sulforaphane / SFN, stereochemistry specified per study","entity_type_key":"small_molecule"}},{"dimension":"organism","value_text":"Broccoli florets and sprouts; mouse hepatoma bioassay","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"plain_language","value_text":"The precursor and plant enzyme must come together before this product is formed.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"primary_references","value_text":"[sulforaphane-p15184012] Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli. 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