Abukhabta Salah, Khalil Ghawi Sameer, Karatzas Kimon Andreas, Charalampopoulos Dimitris, McDougall Gordon, Allwood J Will, Verrall Susan, Lavery Siobhan, Latimer Cheryl, Pourshahidi L Kirsty, Lawther Roger, O'Connor Gloria, Rowland Ian, Gill Chris I R
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, P. O. Box 226, Reading, RC6 6AP, UK.
Environmental and Biochemical Sciences Group, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, Scotland, UK.
Eur J Nutr. 2021 Apr;60(3):1263-1276. doi: 10.1007/s00394-020-02322-0. Epub 2020 Jul 10.
Studies on broccoli (Brassica oleracea var. italica) indicate beneficial effects against a range of chronic diseases, commonly attributed to their bioactive phytochemicals. Sulforaphane, the bioactive form of glucoraphanin, is formed by the action of the indigenous enzyme myrosinase. This study explored the role that digestion and cooking practices play in bioactivity and bioavailability, especially the rarely considered dose delivered to the colon.
The antimicrobial activity of sulforaphane extracts from raw, cooked broccoli and cooked broccoli plus mustard seeds (as a source myrosinase) was assessed. The persistence of broccoli phytochemicals in the upper gastrointestinal tract was analysed in the ileal fluid of 11 ileostomates fed, in a cross-over design, broccoli soup prepared with and without mustard seeds.
The raw broccoli had no antimicrobial activity, except against Bacillus cereus, but cooked broccoli (with and without mustard seeds) showed considerable antimicrobial activity against various tested pathogens. The recovery of sulforaphane in ileal fluids post soup consumption was < 1% but the addition of mustard seeds increased colon-available sulforaphane sixfold. However, when sulforaphane was extracted from the ileal fluid with the highest sulforaphane content and tested against Escherichia coli K12, no inhibitory effects were observed. Analysis of glucosinolates composition in ileal fluids revealed noticeable inter-individual differences, with six "responding" participants showing increases in glucosinolates after broccoli soup consumption.
Sulforaphane-rich broccoli extracts caused potent antimicrobial effects in vitro, and the consumption of sulforaphane-enriched broccoli soup may inhibit bacterial growth in the stomach and upper small intestine, but not in the terminal ileum or the colon.
对西兰花（Brassica oleracea var. italica）的研究表明，其对一系列慢性疾病具有有益作用，这通常归因于其生物活性植物化学物质。萝卜硫素是萝卜硫苷的生物活性形式，由内源性酶黑芥子酶作用形成。本研究探讨了消化和烹饪方式对生物活性和生物利用度的作用，特别是很少被考虑的输送到结肠的剂量。
评估了生西兰花、煮熟的西兰花以及煮熟的西兰花加芥菜种子（作为黑芥子酶来源）中萝卜硫素提取物的抗菌活性。采用交叉设计，对11名回肠造口者饮用添加和不添加芥菜种子制备的西兰花汤后回肠液中的西兰花植物化学物质持久性进行了分析。
生西兰花除对蜡样芽孢杆菌外无抗菌活性，但煮熟的西兰花（添加和不添加芥菜种子）对多种受试病原体显示出相当强的抗菌活性。饮用汤后回肠液中萝卜硫素的回收率<1%，但添加芥菜种子使可到达结肠的萝卜硫素增加了六倍。然而，当从萝卜硫素含量最高的回肠液中提取萝卜硫素并针对大肠杆菌K12进行测试时，未观察到抑制作用。对回肠液中硫代葡萄糖苷成分的分析揭示了个体间的显著差异，六名“有反应”的参与者在饮用西兰花汤后硫代葡萄糖苷增加。
富含萝卜硫素的西兰花提取物在体外具有强大的抗菌作用，饮用富含萝卜硫素的西兰花汤可能会抑制胃和小肠上段的细菌生长，但对回肠末端或结肠无此作用。
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