Microwave pretreatment enhances the formation of cabbage sulforaphane and its bioaccessibility as shown by a novel dynamic soft rat stomach model
| Autor: | Xiao Dong Chen, Somchart Soponronnarit, Sakamon Devahastin, Naphaporn Chiewchan, Nan Fu, Patsaporn Pongmalai |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Nutrition and Dietetics
Chromatography Chemistry Glucoraphanin Nutrition. Foods and food supply In vitro digestion Medicine (miscellaneous) Myrosinase activity 04 agricultural and veterinary sciences equipment and supplies 040401 food science chemistry.chemical_compound 0404 agricultural biotechnology Digestion (alchemy) Shaking flask Cabbage TX341-641 Rat Stomach Microstructure Food Science Sulforaphane |
| Zdroj: | Journal of Functional Foods, Vol 43, Iss, Pp 186-195 (2018) |
| ISSN: | 1756-4646 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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