{"id":"5d34403c-15c3-588e-8444-bbb7b2f17cd7","stable_key":"44eaeae5-557a-552b-8998-884f30462e2a:sulforaphane-heat-esp","predicate":"lost_activity_during_processing_that_increased","statement":"Heating to 60 degrees C before homogenization reduced ESP activity and nitrile formation while increasing sulforaphane yield.","claim_class":"mechanistic","status":"source_derived_draft","evidence_grade":"ungraded","direction":"context_dependent","is_public":true,"mechanism_event_id":"bf5da0ad-8be1-5eb3-ad50-0de9fdef85ea","mechanism_event_label":"Mild heating can suppress a competing route before destroying all useful enzyme activity.","subject":{"id":"38c3086b-4fbf-571f-8da8-6baaa8527333","slug":"broccoli-esp","display_name":"Broccoli epithiospecifier protein / ESP","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":"bf5da0ad-8be1-5eb3-ad50-0de9fdef85ea","stable_key":"44eaeae5-557a-552b-8998-884f30462e2a:sulforaphane-heat-esp-event","event_type":"biochemical_relationship","label":"Mild heating can suppress a competing route before destroying all useful enzyme activity.","description":"Heating to 60 degrees C before homogenization reduced ESP activity and nitrile formation while increasing sulforaphane yield.","status":"provisional","compartment":null,"participants":[{"entity":{"id":"ce51acba-6caf-5d46-bc3d-8803fca880d8","slug":"sulforaphane-nitrile","display_name":"Sulforaphane nitrile","entity_type_key":"small_molecule"},"role":"alternative_product","stoichiometry":null,"state_label":"","sequence_order":0,"notes":""},{"entity":{"id":"38c3086b-4fbf-571f-8da8-6baaa8527333","slug":"broccoli-esp","display_name":"Broccoli epithiospecifier protein / ESP","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":"Mild heating can suppress a competing route before destroying all useful enzyme activity.","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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