Bioaccessibility of glucoraphanin from broccoli using anin vitrogastrointestinal digestion model

Abstract

This study investigated the effect of cooking methods on the degradation of glucoraphanin (GR) in broccoli and the bioaccessibility of this compound through simulated gastrointestinal digestion. Broccoli was cooked using three different techniques: boiling, steaming and microwave cooking. Then, GR was extracted and quantified by liquid chromatography coupled with tandem mass spectrometry (LC-MS/ MS). In addition, the cooked samples were added to a system that simulates the digestion characteristics of the mouth, stomach and duodenum. Samples were drawn before and after the digestion, and GR bioaccessibility was calculated. GR losses were higher when broccoli was boiled (47.03%), followed by steaming (31.96%) and microwaving (11.87%). However, steamed broccoli presented the highest bioaccessibility (94.59%), followed by boiled (89.69%) and microwaved (60.88%). Taking into consideration the levels of remaining GR after cooking and its bioaccessibility after simulated digestion, steaming can be considered the best method and may result in the highest levels of this bioactive glucosinolate after broccoli intake.El estudio investiga el efecto de diferentes métodos de cocción sobre la degradación de la Glucorafanina (GR) en brócoli y la bioaccesibilidad de este compuesto mediante un modelo de digestión gastrointestinal simulada. Los brócoli fueron cocidos usando tres diferentes técnicas: ebullición, cocción al vapor y mediante microondas. La GR se extrajo y se cuantificó mediante cromatografía líquida acoplada a espectrometría de masas en tándem (CL-EM/EM). Además las muestras cocidas se trataron con un sistema de digestión simulada incluyendo las fases de: boca, estomago e intestino delgado. El contenido en GR se analizó antes y después de las digestiones. Las pérdidas de la GR fueron mayores en los brócoli hervidos (47,03%), seguidos por los tratados al vapor (31,96%) y con microondas (11,87%). Los brócolis tratados al vapor presentaron los valores más altos de bioaccesibilidad (94,59%), seguidos por las muestras hervidas (89,69%) y las tratadas con microondas (60,88%). Teniendo en consideración los niveles de GR después de la cocción y su valor de bioaccesibilidad tras la digestión simulada, se puede concluir que el tratamiento al vapor fue el mejor método de cocción y las muestras así tratadas fueron las que contenían los niveles más altos del compuesto bioactivo después de la ingesta de los broccoli.

The Influence of Red Cabbage Extract Nanoencapsulated with Brassica Plasma Membrane Vesicles on the Gut Microbiome of Obese Volunteers

“…Furthermore, the high increase observed in the nanoencapsulated treatment after the colonic fermentation may also be due to the myrosinase activity of some enzymes from the colonic bacteria [ 66 ]. In addition, although many studies exist on the bioconversion between glucoraphanin and SFN, and its bioaccessibility [ 61 , 67 , 68 ], little information is available about the performance of other ITCs under GI digestion and colonic fermentation.…”

Assessment of Methodological Pipelines for the Determination of Isothiocyanates Derived from Natural Sources

“…Therefore, it is necessary to establish a simple and convenient method for the selective extraction and separation of SFN from various cruciferous vegetable sources, including broccoli. In most studies, the isolation of SFN is accompanied with the hydrolysis of its precursor GSL (i.e., glucoraphane) by treating the plant (or parts of the plant) with water, at pH 6.0-7.0, under various temperatures (e.g., 25-37 • C), followed by a further extraction step with a solvent of medium polarity such as dichloromethane [29,128,[140][141][142][143][144][145][146][147][148][149][150], ethyl acetate [151,152], or chloroform [153,154]. In a few studies, liquid-liquid extraction was employed in order to extract SFN from various plant sources such as broccoli seeds after being defatted with light petroleum [155,156].…”

A review on the effect on phytochemical compounds relevant to human health by broccoli processing technologies

“…Several researchers have conducted in vivo and in vitro studies [15,26] , to demonstrate that bioactive compounds present in brassicas and in particular in broccoli (ascorbic acid, phenolic compounds, dietary fibra, carotenoids and glucosinolates), could be responsible in the control of chronic diseases, such as metabolic syndrome (Figure 3).…”