What specific enzyme acts upon glucosinolate when freshly grating Wasabia japonica to create the active Isothiocyanates (ITCs)?
Answer
Myrosinase
The creation of the beneficial ITCs from the precursor compound glucosinolate is an enzymatic reaction triggered by grating the fresh rhizome. The enzyme responsible for catalyzing this crucial transformation is called myrosinase. This activation process is immediate and explains why freshly prepared wasabi delivers the most potent health impact; once the active ITCs are formed, they begin to degrade quickly. If the paste is pre-processed or has been sitting out for an extended period, the myrosinase has already done its work, and the resulting ITCs will have diminished significantly.
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