Sadowska-Rociek Anna, Doniec Joanna, Kusznierewicz Barbara, Dera Tomasz, Filipiak-Florkiewicz Agnieszka, Florkiewicz Adam
Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 31-120 Krakow, Poland.
Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, 80-233 Gdansk, Poland.
Foods. 2024 Sep 20;13(18):2988. doi: 10.3390/foods13182988.
Cruciferous vegetables represent a valuable source of bioactive compounds. However, there is currently a deficiency of information regarding the extent to which these compounds remain bioaccessible to the body following thermal treatment and digestion processes within the digestive tract. Accordingly, the aim of this study was to evaluate the impact of heat treatment and in vitro digestion on the level of selected bioactive compounds in Brussels sprouts. The Brussels sprouts samples were subjected to a range of thermal processing techniques, which were then followed by a simulated in vitro digestion. The investigated compounds were analyzed using UV-Vis spectrometry and liquid chromatography coupled with mass spectrometry (LC-MS). The findings revealed that the sous-vide method of cooking Brussels sprouts resulted in significantly higher losses of glucosinolates (GLS) in comparison to conventional cooking methods. No significant differences were observed with regard to isothiocyanates and indoles. The analysis of GLS following digestion revealed that the process was more effective after sous vide and traditional cooking, and slightly less effective after steam cooking. With regard to individual compounds, glucoraphanin (GRA), glucoraphenin (GIV), and gluconasturtiin (GNS) were found to be completely degraded, whereas methoxyglucobrassicin (metGBS) was the most resistant to digestion in both the sous vide and steamed Brussels sprouts. The results indicated that the process of simulating digestion had no significant impact on isothiocyanates and indoles. This suggests that, if present in the heat-treated samples, these compounds remained stable during the in vitro digestion procedure.
十字花科蔬菜是生物活性化合物的宝贵来源。然而，目前关于这些化合物在经过热处理和消化道内的消化过程后，对人体仍具有生物可及性的程度的信息不足。因此，本研究的目的是评估热处理和体外消化对抱子甘蓝中选定生物活性化合物水平的影响。对抱子甘蓝样品进行了一系列热加工技术处理，然后进行模拟体外消化。使用紫外可见光谱法和液相色谱-质谱联用（LC-MS）对所研究的化合物进行分析。研究结果表明，与传统烹饪方法相比，低温慢煮法烹饪抱子甘蓝导致硫代葡萄糖苷（GLS）的损失显著更高。在异硫氰酸盐和吲哚方面未观察到显著差异。消化后对GLS的分析表明，低温慢煮和传统烹饪后该过程更有效，而蒸制后则略低效。就个别化合物而言，发现葡萄糖萝卜硫素（GRA）、葡萄糖菜素（GIV）和葡萄糖水苏碱（GNS）完全降解，而甲氧基葡萄糖芸苔素（metGBS）在低温慢煮和蒸制的抱子甘蓝中对消化的抵抗力最强。结果表明，模拟消化过程对异硫氰酸盐和吲哚没有显著影响。这表明，如果这些化合物存在于热处理样品中，它们在体外消化过程中保持稳定。
