Antioxidant capacity of broccoli sprouts subjected to gastrointestinal digestion

Joanna Rychlik, Anna Olejnik, Mariola Olkowicz, Katarzyna Kowalska, Wojciech Juzwa, Kamila Myszka, Radoslaw Dembczyński, Mary Pat Moyer, Wlodzimierz Grajek

Research output: Contribution to journalArticlepeer-review

20 Scopus citations

Abstract

BACKGROUND: Broccoli is a common vegetable recognized as a rich source of antioxidants. To date, research on the antioxidant properties of broccoli, predominantly conducted on extracts, has not considered the lesions of composition and this activity after gastrointestinal digestion. Here the stability of antioxidants during gastrointestinal digestion was evaluated in conjunction with the protective effects of broccoli sprouts (BS) against oxidative stress in human colon cells. RESULTS: The obtained data suggest that, among the biocompounds identified in BS, glucosinolates were mainly degraded under gastrointestinal digestion, while phenolics, particularly hydroxycinnamic acid derivatives, were the most resistant constituents. The antioxidant capacity of BS extract subjected to gastrointestinal digestion was similar to or higher than that determined for non-digested BS. Gastrointestinal digested BS extract exhibited reactive oxygen species (ROS)-inhibitory capacity in NCM460 human colon cells, with 1 mg mL-1 showing an ROS clearance of 76.59%. A 57.33% reduction in oxidative DNA damage in NCM460 cells due to treatment with digested BS extract was observed. CONCLUSION: The results lend support to the possible application of BS as a rich source of antioxidants to improve the defensive system against oxidative stress in the human colon mucosa.

Original languageEnglish (US)
Pages (from-to)1892-1902
Number of pages11
JournalJournal of the Science of Food and Agriculture
Volume95
Issue number9
DOIs
StatePublished - Jul 1 2015
Externally publishedYes

Keywords

  • Antioxidant capacity
  • Broccoli sprouts
  • Colon mucosa
  • Gastrointestinal digestion

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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