The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli

Sarvan, Irmela; Klauw, Michelle van der; Oliviero, Teresa; Dekker, Matthijs; Verkerk, Ruud

doi:10.1016/j.jff.2018.04.033

Cited by 8 publications

(11 citation statements)

References 27 publications

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“…Length of chewing time did not significantly affect formation of sulforaphane and sulforaphane nitriles. However, the samples steamed for 2 min led to significantly greater formation of sulforaphane (2‐fold higher) after chewing then the raw broccoli control and the broccoli steamed for 3 min . These results confirm the hypothesis that ESP inactivation prior to MYR inactivation (after low intensity steaming) enhances the formation of ITCs .…”

Section: Extrinsic Factorssupporting

confidence: 73%

“…To study the formation of sulforaphane and sulforaphane nitriles (BDPs of the GL glucoraphanin) during chewing, broccoli samples were steamed for 0.5, 1, 2, and 3 min to obtain broccoli with different MYR and ESP activities. The samples were chewed for various lengths of time by human volunteers for 11–40 s at a standardized rate of 1 chew s −1 . Upon completion of chewing, concentrations of glucoraphanin, sulforaphane, and sulforaphane nitrile concentrations were measured.…”

Section: Extrinsic Factorsmentioning

confidence: 99%

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Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Oliviero

Verkerk

Dekker

2018

Molecular Nutrition Food Res

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The formation of health‐beneficial isothiocyanates (ITCs) from glucosinolates depends on a wide variety of plant‐intrinsic factors (e.g., concentration of glucosinolates, activity of myrosinase, and specifier proteins) and on a multitude of extrinsic postharvest factors such as the conditions used during industrial processing, domestic preparation, mastication, and digestion. All of these factors contribute to a large variability in the formation of ITCs (and other breakdown products), as well as their intake and absorption upon consumption of Brassica vegetables. This uncertainty in ITC intake and absorption is a barrier for the determination of an optimal Brassica vegetable consumption pattern. In this review, the intrinsic and extrinsic factors that affect the formation, intake, and absorption of ITCs are described according to the most recent findings. The focus of this review includes the hydrolysis reaction mechanisms, the elucidation of the primary factors that play a role in the hydrolysis reaction, the influence of processing and cooking conditions, the effect of chewing, and the roles of the gastric and upper intestinal phases, including the effect of the meal composition (e.g., the effect of other meal compounds present during digestion) on the potential formation of ITCs.

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Section: Extrinsic Factorssupporting

confidence: 73%

Section: Extrinsic Factorsmentioning

confidence: 99%

Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Oliviero

Verkerk

Dekker

2018

Molecular Nutrition Food Res

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“…In agreement with our observation, Sarvan et al [ 31 ] reported 80% increase in GR concentration in broccoli after 2 min steaming. Ghawi et al [ 7 ] observed 15, 11, and 5% increase in GR content in broccoli after 4, 8, and 12 min heat treatment at 80 °C.…”

Section: Resultssupporting

confidence: 94%

“…This could be attributed to the inactivation of ESP, thus providing a suitable condition for the synthesis SF from GR as opposed to SF-nitrile and/or increased in situ residual myrosinase activity at elevated temperatures [ 20 ] and increased release and accessibility of GR. In agreement with our results, Sarvan et al [ 31 ] observed a significantly higher SF content in broccoli florets after 2 min steaming (about 85 °C) compared to raw broccoli samples, although the residual myrosinase activity was only 2.5%.…”

Section: Resultssupporting

confidence: 93%

“…In agreement with these observations, Ghawi et al [ 7 ] reported SF formation in broccoli floret increased by 6 times compared to the raw samples, after heating for 12 min at 70 °C, where they used the sous vide cooking method for thermal treatment of broccoli florets. Similar findings were reported by Sarvan et al [ 31 ], Bello et al [ 14 ], Pongmalai et al [ 19 ], Pongmalai et al [ 18 ], and Pérez et al [ 17 ]. Increase in SF content in broccoli subjected to mild heat treatment is commonly attributed to thermal inactivation of the thermolabile epithiospecifier protein (ESP), which acts as non-catalytic cofactor for myrosinase that promotes the formation of SF-nitrile from GR instead of SF [ 11 ].…”

Section: Resultssupporting

confidence: 89%

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Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients

et al. 2021

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A large proportion of broccoli biomass is lost during primary production, distribution, processing, and consumption. This biomass is rich in polyphenols and glucosinolates and can be used for the production of bioactive rich ingredients for food and nutraceutical applications. This study evaluated thermosonication (TS) (18 kHz, 0.6 W/g, 40–60 °C, 3–7 min) for the pre-treatment of broccoli florets to enhance enzymatic conversion of glucoraphanin into the bioactive sulforaphane. TS significantly increased sulforaphane yield, despite a decrease in myrosinase activity with increasing treatment intensity. The highest sulforaphane yield of ~2.9 times that of untreated broccoli was observed for broccoli thermosonicated for 7 min at 60 °C, which was 15.8% higher than the corresponding yield for thermal processing without sonication (TP) at the same condition. This was accompanied by increase in the residual level of glucoraphanin (~1.8 and 2.3 time respectively after TP and TS at 60 °C for 7 min compared to control samples) indicating that treatment-induced release of bound glucoraphanin from the cell wall matrix and improved accessibility could be at least partially responsible for the enhanced sulforaphane yield. The result indicates the potential of TS for the conversion of broccoli biomass into high sulforaphane broccoli-based ingredients.

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Metabolic and biotransformation effects on dietary glucosinolates, their bioavailability, catabolism and biological effects in different organisms

Shakour

Shehab

Gomaa

et al. 2022

Biotechnology Advances

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The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli

Cited by 8 publications

References 27 publications

Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients

Metabolic and biotransformation effects on dietary glucosinolates, their bioavailability, catabolism and biological effects in different organisms

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