Genetic and biotechnological approaches for reducing glucosinolates from rapeseed-mustard meal

Abstract

The seed meal of oleiferous brassicas is an excellent feed concentrate whose nutritional value is impaired by glucosinolates. Glucosinolates and the products of their hydrolytic cleavage are toxic, goitrogenic and reduce palatability because of their pungency. Efforts to develop low-glucosinolate varieties have not been very successful since the genetics of total glucosinolate biosynthesis is complex and highly regulated. This review summarizes information from genetic and plant breeding studies on identification and mapping of the genetic determinants for glucosinolate biosynthesis in Brassicas. Additional options offered by plant biotechnology using genetic engineering tools such as antisense technology and metabolic pathway engineering that could bring down the seed glucosinolate levels have also been highlighted.