Chemical Compositions of Cold-Pressed Broccoli, Carrot, and Cucumber Seed Flours and Their in Vitro Gut Microbiota Modulatory, Anti-inflammatory, and Free Radical Scavenging Properties

Abstract

Carrot, cucumber, and broccoli seed flours were extracted with 50% acetone and evaluated for their phytochemical compositions along with their potential gut microbiota modulating, free radical scavenging, and anti-inflammatory capacities. Nine and ten compounds were detected in the broccoli and carrot seed flour extracts, with kaempferol-3- O-rutinoside and glucoraphanin as the primary component of each, respectively. All three seed flour extracts enhanced total number of gut bacteria and altered the abundance of specific bacterial phylum or genus in vitro. The broccoli seed flour extract had the greatest relative DPPH radical scavenging capacity, oxygen radical absorbing capacity, and hydroxyl radical (HO) scavenging capacity values of 85, 634, and 270 μmol trolox equivalent (TE)/g, respectively. Carrot seed flour extract showed the greatest ABTS scavenging capacity of 250 μmol TE/g. Also, three seed flour extracts suppressed LPS induced IL-1β and COX-2 mRNA expressions in J774A.1 cells. The results might be used to promote the value-added utilization of these vegetable seed flours in improving human health.

Chemical composition of cold‐pressed blackberry seed flour extract and its potential health‐beneficial properties

“…Previous studies suggest that together with Bifidobacteria , Lactobacilli can lower the concentration of carcinogenetic enzymes in colon flora through normalizing intestinal permeability and microflora balance as well as the production of antimutagenic organic acids and enhancing the host immune system (Kumar et al, ). The result from the current study is consistent with our previous studies that extracts rich in polyphenols decreased the abundance of both Bifidobacterium and Lactobacillus genera (Choe et al, , ). Also, the result was supported by the observation of the previous study using grape seed extracts by Tabasco and others (Tabasco et al, ).…”

“…Lactobacillus genera (Choe et al, 2018(Choe et al, , 2019. Also, the result was supported by the observation of the previous study using grape seed extracts by Tabasco and others (Tabasco et al, 2011).…”

“…Together, the results suggested the possible contribution of phenolics in the blackberry seed flour extract in increasing Akkermansia genus (Figure a). However, our previous studies found that polyphenols found in broccoli, carrot, cucumber, and milk thistle seeds decreased the abundance of Akkermansia genus (Choe et al, , ), suggesting the specificity of the individual polyphenolic compound in interacting with a selected bacterial species.…”

The chemical composition, antioxidant activity, and antiproliferative activity of selected seed flours

“…Previous studies have demonstrated that vegetable seed flours contain various antioxidant phytochemicals. Phenolic compounds have been found in broccoli, carrot, and milk thistle seed flours, including quercetin-3-glucoside, luteolin, and silymarin, respec-tively (Choe et al, 2018;Omar et al, 2012). Phenolic compounds possess the ability to donate hydrogen atoms and chelate metal ions, which gives them antioxidant activity (Balasundram et al, 2006).…”

“…The components of vegetable seed flours have previously demonstrated health enhancing properties. Glucoraphanin is one major glucosinolate found both in the broccoli and its seed flour (Choe et al, 2018;Moreno et al, 2006). It can be converted to sulforaphane by myrosinases in the plant or by other myrosinases and microbials in the colon (Juge et al, 2007).…”