Intensifying sulforaphane formation in broccoli sprouts by using other cruciferous sprouts additions

  • Hao Liang
  • Yongqin Wei
  • Ruimin Li
  • Li Cheng
  • Qipeng Yuan
  • Fuping Zheng
Article
  • 8 Downloads

Abstract

Sulforaphane is a significant chemopreventive compound which is the predominant glucosinolate in broccoli sprouts. However, the existence of the epithiospecifier protein could direct the hydrolysis of glucosinolates toward sulforaphane nitrile formation instead of sulforaphane. Therefore, the study aimed on improving the yielding of sulforaphane in broccoli sprouts with a new method of the united hydrolysis of cruciferous sprouts. According to the results, the addition of radish, rocket and rape sprouts to broccoli sprouts could promote the hydrolysis of the glucoraphanin to anticancer effective sulforaphane to 2.03, 2.32 and 1.95-fold, respectively, compared to single broccoli sprouts. Meanwhile, the formation of non-bioactive sulforaphane nitrile in these three groups decreased greatly. However, the addition of mustard sprouts had no positive effect. These observations could make a contribution to the potential chemoprotective effects of broccoli sprouts.

Keywords

Broccoli sprouts Sulforaphane Glucoraphanin Addition Hydrolysis 

Abbreviations

ESP

Epithiospecifier protein

TFA

Trifluoroacetic acid

HPLC/Q-TOF/MS

High performance liquid chromatography/quadrupole-time of flight mass spectrometer

GC

Gas chromatography

Notes

Acknowledgements

This work was supported by the fund of the Beijing Laboratory for Food Quality and Safety (Beijing Technology and Business University), the Beijing Natural Science Foundation (2162030), the Beijing Natural Science Foundation-Beijing Municipal Education Commission Joint Funding project (KZ201710020014), the National Natural Science Foundation of China (21606014), the Double First-rate Program (ylkxj03) and the 111 Project (B13005).

Supplementary material

10068_2018_347_MOESM1_ESM.docx (214 kb)
Supplementary material 1 (DOCX 214 kb)

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Hao Liang
    • 1
  • Yongqin Wei
    • 1
  • Ruimin Li
    • 1
  • Li Cheng
    • 1
  • Qipeng Yuan
    • 1
  • Fuping Zheng
    • 2
  1. 1.State Key laboratory of Chemical Resource EngineeringBeijing University of Chemical TechnologyBeijingPeople’s Republic of China
  2. 2.Beijing Laboratory for Food Quality and SafetyBeijing Technology and Business UniversityBeijingPeople’s Republic of China

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