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Thermally Processing Broccoli Sprouts Impacts the Metabolism of Bioactive Isothiocyanates in Mice

Bricker, Gregory Vincent
http://rave.ohiolink.edu/etdc/view?acc_num=osu1354713351

Abstract Details

2012, Master of Science, Ohio State University, Food Science and Technology.
Broccoli sprouts are a rich source of glucosinolates, a unique group of phytochemicals which may play a role in preventing multiple types of cancer. In order to exert physiologic activity, glucosinolates must be converted to their bioactive form, known as isothiocyanates, by the heat-labile enzyme myrosinase. This study had two objectives: First, to determine how heating broccoli sprouts affects glucosinolate content and subsequent isothiocyanate formation in vitro. Secondly, to understand how these results translate in vivo, by studying the metabolism of glucosinolates and isothiocyanates in mice fed diets containing thermally processed broccoli sprout powders (BSPs). Fresh broccoli sprouts received one of three processing treatments: (1) freeze-dried raw, (2) steamed and freeze-dried, or (3) heated at 60°C and freeze-dried. The sprouts were powdered, and then analyzed for differences in glucosinolate content and conversion to isothiocyanates. Three different mouse diets were prepared, each incorporating one of the BSPs at 4%, and fed for 7 days (n=10 mice/group). An additional group was fed a diet containing the purified isothiocyanate sulforaphane. 24 hours prior to sacrifice, all mice were exposed dorsally to ultraviolet light. Ultra performance liquid chromatography–mass spectrometry was utilized to quantify metabolites of the two predominant isothiocyanates, sulforaphane and erucin, in the plasma, liver, skin, lungs, kidneys, and bladder. Additionally, the activity of myeloperoxidase, a biomarker for inflammation, was measured in the skin. Steamed BSP had the greatest concentration of glucosinolates, followed by raw and 60°C treated BSPs. However, isothiocyanate formation from the raw and 60°C treated BSPs was approximately 5 and 23-fold greater, respectively, than the steamed BSPs, indicating that heating intensity has disparate effects on isothiocyanate formation. Mice fed the steamed BSP diet had the lowest concentrations of isothiocyanate metabolites in plasma and all tissue sites, while consumption of the 60°C-treated BSP diet generally resulted in the highest concentrations. Particularly high levels of isothiocyanate metabolites were detected in the bladder. Interestingly, we observed the isothiocyanates sulforaphane and erucin interconvert in vivo, with erucin being the vastly favored form at several tissue sites, even in mice fed the sulforaphane diet. Dietary administration of the BSPs did not reduce myeloperoxidase activity compared to the control group. In conclusion, in accordance with other studies, we show steaming severely hinders glucosinolate conversion to isothiocyanates upon consumption. Feeding broccoli sprouts treated at 60°C resulted in significantly greater concentrations of isothiocyanates at many organ sites. Lastly, once converted, chemopreventive isothiocyanates were distributed systemically to all tissue types analyzed.
Steven Schwartz, PhD (Advisor)
Tatiana Oberyszyn, PhD (Committee Member)
M. Monica Giusti, PhD (Committee Member)
65 p.
Food Science
Glucosinolates; isothiocyanates; broccoli sprouts; cancer prevention; processing

Recommended Citations

Citations

  • Bricker, G. V. (2012). Thermally Processing Broccoli Sprouts Impacts the Metabolism of Bioactive Isothiocyanates in Mice [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1354713351

    APA Style (7th edition)

  • Bricker, Gregory. Thermally Processing Broccoli Sprouts Impacts the Metabolism of Bioactive Isothiocyanates in Mice. 2012. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1354713351.

    MLA Style (8th edition)

  • Bricker, Gregory. "Thermally Processing Broccoli Sprouts Impacts the Metabolism of Bioactive Isothiocyanates in Mice." Master's thesis, Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1354713351

    Chicago Manual of Style (17th edition)

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This open access ETD is published by The Ohio State University and OhioLINK.