Supplementation of the Diet by Exogenous Myrosinase via Mustard Seeds to Increase the Bioavailability of Sulforaphane in Healthy Human Subjects after the Consumption of Cooked Broccoli

• Published in: Molecular nutrition & food research 2018-09, Vol.62 (18), p.e1700980-n/a
• Main Authors: Okunade, Olukayode, Niranjan, Keshavan, Ghawi, Sameer K., Kuhnle, Gunter, Methven, Lisa
• Format: Article
• Language: English
• Subjects: Acetylcysteine; Adolescent; Adult; Adults; Bioavailability; Biological Availability; Brassica; Broccoli; Consumption; Cooking; Creatinine; Creatinine - urine; Cross-Over Studies; Crossovers; Diet; Dietary supplements; Glucosinolates - administration & dosage; Glucosinolates - pharmacokinetics; Glycoside Hydrolases - administration & dosage; High-performance liquid chromatography; Humans; Imidoesters - administration & dosage; Imidoesters - pharmacokinetics; In vivo methods and tests; Isothiocyanate; isothiocyanates; Isothiocyanates - administration & dosage; Isothiocyanates - pharmacokinetics; Isothiocyanates - urine; Liquid chromatography; Middle Aged; Mustard; Mustard Plant - chemistry; Mustard Plant - enzymology; myrosinase; Powder; Powders; Protein Denaturation; Seeds; Seeds - chemistry; Seeds - enzymology; Sulforaphane; Urine; Vegetables; Young Adult
• ISSN: 1613-4125; 1613-4133
• DOI: 10.1002/mnfr.201700980

Scope Broccoli contains glucosinolate glucoraphanin, which, in the presence of myrosinase, can hydrolyze to isothiocyanate sulforaphane, reported to have anticarcinogenic activity. However, the myrosinase enzyme is denatured on cooking. Addition of an active source of myrosinase, such as from powdered mustard seed, to cooked Brassica vegetables can increase the release of health beneficial isothiocyanates; however, this has not previously been proven in vivo. Methods and results The concentration of sulforaphane metabolite (sulforaphane N‐acetyl‐l‐cysteine [SF‐NAC]) in 12 healthy adults after the consumption of 200 g cooked broccoli, with and without 1 g powdered brown mustard, was studied in a randomized crossover design. During the 24‐h period following the consumption of the study sample, all urine was collected. SF‐NAC content was assayed by HPLC. When study subjects ingested cooked broccoli alone, mean urinary SF‐NAC excreted was 9.8 ± 5.1 μmol per g creatinine, and when cooked broccoli was consumed with mustard powder, this increased significantly to 44.7 ± 33.9 μmol SF‐NAC per gram creatinine. Conclusion These results conclude that when powdered brown mustard is added to cooked broccoli, the bioavailability of sulforaphane is over four times greater than that from cooked broccoli ingested alone. Addition of an active source of myrosinase to cooked Brassica vegetables can increase the release of health‐beneficial isothiocyanates; however, this has not previously been proven in vivo. In this study, subjects consumed cooked broccoli both with and without powdered brown mustard, a source of myrosinase, in a crossover design. Through measuring the concentration of sulforaphane metabolite (sulforaphane N‐acetyl‐l‐cysteine) in urine, it is concluded that there is a fourfold increase in bioavailability of sulforaphane on consuming cooked broccoli with mustard.