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Kinetics of sulforaphane in mice after consumption of sulforaphane‐enriched broccoli sprout preparation
Author(s) -
Li Yanyan,
Zhang Tao,
Li Xiaoqin,
Zou Peng,
Schwartz Steven J.,
Sun Duxin
Publication year - 2013
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201300210
Subject(s) - sulforaphane , chemistry , glucoraphanin , myrosinase , food science , steaming , isothiocyanate , glucosinolate , biochemistry , botany , brassica , biology
Scope Sulforaphane ( SF ) is a natural isothiocyanate in broccoli sprouts with cancer chemopreventive activity. This study is aimed to use different methods to develop broccoli sprout preparations to compare their ability to deliver SF to the mice and to evaluate the kinetics and biodistribution of SF . Methods and results The SF ‐enriched sprout preparation generated by two‐step procedure (quick‐steaming followed by myrosinase treatment) contained the highest level of SF , which was 11 and 5 times higher than the freeze‐dried fresh broccoli sprouts and the quick‐steamed, freeze‐dried broccoli sprouts, respectively. After oral administration of 2.5 mg/g body weight of the broccoli sprout preparations, SF was quickly absorbed and distributed throughout the tissues. The SF ‐rich preparation resulted in the highest exposure, with peak plasma SF concentration of 337 ng/mL, which is 6.0 times and 2.6 times higher compared to the other two preparations. A whole body physiologically based pharmacokinetic model (developed with ADAPT 5 software) suggests that distribution of SF is perfusion‐limited in all organs. Conclusion This study provides a broccoli sprout preparation that can serve as a good source of SF , and the model can be utilized to guide the dose designed for the use of broccoli sprout preparation in chemoprevention.