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Sulforaphane-enriched extracts from glucoraphanin-rich broccoli exert antimicrobial activity against gut pathogens in vitro and innovative cooking methods increase in vivo intestinal delivery of sulforaphane
- Source :
- European Journal of Nutrition
- Publication Year :
- 2020
- Publisher :
- Springer Science and Business Media LLC, 2020.
-
Abstract
- Purpose Studies on broccoli (Brassica oleracea var. italica) indicate beneficial effects against a range of chronic diseases, commonly attributed to their bioactive phytochemicals. Sulforaphane, the bioactive form of glucoraphanin, is formed by the action of the indigenous enzyme myrosinase. This study explored the role that digestion and cooking practices play in bioactivity and bioavailability, especially the rarely considered dose delivered to the colon. Methods The antimicrobial activity of sulforaphane extracts from raw, cooked broccoli and cooked broccoli plus mustard seeds (as a source myrosinase) was assessed. The persistence of broccoli phytochemicals in the upper gastrointestinal tract was analysed in the ileal fluid of 11 ileostomates fed, in a cross-over design, broccoli soup prepared with and without mustard seeds. Results The raw broccoli had no antimicrobial activity, except against Bacillus cereus, but cooked broccoli (with and without mustard seeds) showed considerable antimicrobial activity against various tested pathogens. The recovery of sulforaphane in ileal fluids post soup consumption was Escherichia coli K12, no inhibitory effects were observed. Analysis of glucosinolates composition in ileal fluids revealed noticeable inter-individual differences, with six “responding” participants showing increases in glucosinolates after broccoli soup consumption. Conclusions Sulforaphane-rich broccoli extracts caused potent antimicrobial effects in vitro, and the consumption of sulforaphane-enriched broccoli soup may inhibit bacterial growth in the stomach and upper small intestine, but not in the terminal ileum or the colon.
- Subjects :
- 0301 basic medicine
Bioavailability
Glucosinolates
Bacillus cereus
Medicine (miscellaneous)
Brassica
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Anti-Infective Agents
Isothiocyanates
Oximes
medicine
Humans
Cooking
Food science
Glucoraphanin
Cross-Over Studies
Nutrition and Dietetics
biology
Plant Extracts
Ileostomy
Myrosinase
food and beverages
Original Contribution
04 agricultural and veterinary sciences
biology.organism_classification
Antimicrobial
040401 food science
Small intestine
030104 developmental biology
medicine.anatomical_structure
chemistry
Sulfoxides
Beneforté
Digestion
Sulforaphane
Subjects
Details
- ISSN :
- 14366215 and 14366207
- Volume :
- 60
- Database :
- OpenAIRE
- Journal :
- European Journal of Nutrition
- Accession number :
- edsair.doi.dedup.....83067f17a39786376f1778a2f2a26e36