Microwave pretreatment enhances the formation of cabbage sulforaphane and its bioaccessibility as shown by a novel dynamic soft rat stomach model
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Author list: Pongmalai P., Fu N., Soponronnarit S., Chiewchan N., Devahastin S., Chen X.D.
Publisher: Elsevier
Publication year: 2018
Journal: Journal of Functional Foods (1756-4646)
Volume number: 43
Start page: 186
End page: 195
Number of pages: 10
ISSN: 1756-4646
Languages: English-Great Britain (EN-GB)
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Abstract
Microwave (MW) pretreatment was used to increase the sulforaphane content in cabbages. In vitro digestion in rat stomach and shaking flask was then investigated to monitor the bioaccessible sulforaphane content in the pretreated cabbages. Microstructural changes of cabbages were observed and used to support the pretreatment and digestion results. MW treatment at 26.40 W/g for 15 s increased the sulforaphane content by 6.23 times compared with that in the fresh samples. Bioaccessible sulforaphane content after rat-stomach digestion increased 3.48–4.19 times compared with that in the pretreated samples before digestion. This increase was similar to that after shaking-flask digestion, probably because cabbage tissues are soft and can be easily digested even in a simplified batch in vitro digestion system. Nevertheless, sulforaphane concentration in the digested mixture during rat-stomach digestion became constant after 15 min, while that in the shaking flask reached the same concentration only after 75 min. © 2018 Elsevier Ltd
Keywords
Glucoraphanin, Myrosinase activity, Shaking flask
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