Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 506627
Title Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli
Author(s) Sarvan-Kruse, Irmela; Kramer, E.; Bouwmeester, Hans; Dekker, Matthijs; Verkerk, R.
Source Food Chemistry 214 (2017). - ISSN 0308-8146 - p. 580 - 586.
DOI https://doi.org/10.1016/j.foodchem.2016.07.111
Department(s) Food Quality and Design
RIKILT - BU Toxicology Bioassays & Novel Foods
VLAG
Sub-department of Toxicology
Publication type Refereed Article in a scientific journal
Publication year 2017
Keyword(s) Enzymatic hydrolysis - Glucoraphanin - Myrosinase - Processing
Abstract

Broccoli is a rich source of the glucosinolate glucoraphanin (GR). After hydrolysis of GR by the endogenous enzyme myrosinase, sulforaphane (SF) or sulforaphane nitrile (SFN) are produced, depending on environmental conditions. How the conversion of GR and bioaccessibility of released breakdown products are affected by steaming (raw, 1 min, 2 min and 3 min steamed) and meal composition (protein or lipid addition) was studied with an in vitro digestion model (mouth, stomach, intestine, but not colonic digestion). The main formation of SF and SFN occurred during in vitro chewing. The contents of GR, SF and SFN did not change after further digestion, as the irreversible inactivated myrosinase under gastric conditions caused no further GR hydrolysis. SF concentrations were up to 10 times higher in raw and 1 min steamed broccoli samples after digestion compared to longer-steamed broccoli. Protein or lipid addition had no influence on the formation and bioaccessibility of SF or SFN.

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