Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli

卷:214

Sarvan, I. ; Kramer, E. ; Bouwmeester, H. ; Dekker, M. ; Verkerk, R.

Wageningen Univ

关键词: Glucoraphanin;    Myrosinase;    Processing;    Enzymatic hydrolysis;   

DOI  :  10.1016/j.foodchem.2016.07.111

学科分类：食品科学和技术

【 摘 要 】

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, 1 min, 2 min and 3 min 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 1 min 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. (C) 2016 Elsevier Ltd. All rights reserved.