title: Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli.
abstract: Broccoli is a rich source of the glucosinolate glucoraphanin (GR). After hydrolysis of GR by the endogenous enzyme myrosinase, sulforaphane (SF) or sulforaphane nitrile (SFN) are produced, depending on environmental conditions. How the conversion of GR and bioaccessibility of released breakdown products are affected by steaming (raw, 1min, 2min and 3min steamed) and meal composition (protein or lipid addition) was studied with an in vitro digestion model (mouth, stomach, intestine, but not colonic digestion). The main formation of SF and SFN occurred during in vitro chewing. The contents of GR, SF and SFN did not change after further digestion, as the irreversible inactivated myrosinase under gastric conditions caused no further GR hydrolysis. SF concentrations were up to 10 times higher in raw and 1min steamed broccoli samples after digestion compared to longer-steamed broccoli. Protein or lipid addition had no influence on the formation and bioaccessibility of SF or SFN.
authors: Food Quality and Design Group, Wageningen University, Post Office Box 17, 6700 AA Wageningen, The Netherlands. Electronic address: irmela.kruse@gmail.com.
authors: I
authors: I
authors: Sarvan
authors: Rikilt-Wageningen University & Research Center, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
authors: E
authors: E
authors: Kramer
authors: Rikilt-Wageningen University & Research Center, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
authors: H
authors: H
authors: Bouwmeester
authors: Food Quality and Design Group, Wageningen University, Post Office Box 17, 6700 AA Wageningen, The Netherlands.
authors: M
authors: M
authors: Dekker
authors: Food Quality and Design Group, Wageningen University, Post Office Box 17, 6700 AA Wageningen, The Netherlands.
authors: R
authors: R
authors: Verkerk
mesh_terms: D001937:Brassica / Q000737:chemistry*; D004063:Digestion; D017879:Isothiocyanates / Q000737:chemistry*; D013227:Steam / Q000032:analysis*; D013454:Sulfoxides
chemical_list: D017879:Isothiocyanates; D013227:Steam; D013454:Sulfoxides; C016766:sulforaphane
keywords: Enzymatic hydrolysis; Glucoraphanin; Myrosinase; Processing