Volume 28, Issue 3 (October 2021)
J Birjand Univ Med Sci. 2021, 28(3): 236-247 |
Back to browse issues page
Research code: 1586341
Ethics code: Ir.ausmt.rec.1400.08
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Ghanbari Hassan Kiadeh S, Rahaiee S, Azizi H, Govahi M. Evaluation of biological activities of raw and cooked Brassica oleracea sprout extracts rich in bioactive compound Sulforaphane. J Birjand Univ Med Sci. 2021; 28 (3) :236-247
URL: http://journal.bums.ac.ir/article-1-3021-en.html
URL: http://journal.bums.ac.ir/article-1-3021-en.html
1- Department of Microbial Biotechnology, Faculty of Biotechnology, Amol University of Special Modern Technologies, Amol, Iran
2- Department of Microbial Biotechnology, Faculty of Biotechnology, Amol University of Special Modern Technologies, Amol, Iran , s.rahaiee@ausmt.ac.ir
3- Department of Nano Biotechnology, Faculty of Biotechnology, Amol University of Special Modern Technologies, Amol, Iran
2- Department of Microbial Biotechnology, Faculty of Biotechnology, Amol University of Special Modern Technologies, Amol, Iran , s.rahaiee@ausmt.ac.ir
3- Department of Nano Biotechnology, Faculty of Biotechnology, Amol University of Special Modern Technologies, Amol, Iran
Keywords: Antibacterial activity, Antioxidant activity, Bioactive compounds, Broccoli sprout extract, Sulforaphane
Full-Text [PDF 831 kb]
(413 Downloads)
| Abstract (HTML) (1794 Views)
Full-Text: (564 Views)
ABSTRACT
Background and Aims: Broccoli sprout extract (Brassica oleracea) has extensive biological activities that are mainly attributed to the presence of bioactive compounds, such as sulforaphane. This study aimed to investigate the antioxidant and antibacterial activities of cooked and raw extracts of broccoli sprouts.
Materials and Methods: The amount of sulforaphane in broccoli sprout extract was evaluated by high-performance liquid chromatography (HPLC). Moreover, the amount of phenolic and flavonoid compounds and antioxidant capacity were investigated by the DPPH free radical scavenging method. In addition, the antibacterial activity of raw and cooked sprout extracts on some bacteria was explored using disk diffusion assay and minimum inhibitory concentration (MIC) by macro dilution method. Significant differences were analyzed by one-way analysis of variance (ANOVA) through Duncan's multiple range test.
Results: Based on the results obtained by HPLC, the amount of sulforaphane in the raw broccoli sprout extract was determined to be 787.46 μg/mL. Moreover, the antioxidant activity of raw and cooked sprout extracts depicted a higher antioxidant activity with an increase in concentration. Furthermore, the antibacterial study showed that cooked sprout extract had higher antimicrobial activity, compared to the raw sprout extract (at a significance level of 0.05). The highest growth inhibition zone was found against Gram-positive Bacillus cereus strain with a diameter of 18±0.6 mm; moreover, the lowest amounts of MIC and MBC were obtained at 0.39 and 0.78 mg/mL, respectively.
Conclusion: In general, the results show that cooked broccoli sprout extract has significant antioxidant and antibacterial activities, compared to the raw sprout. Accordingly, it can be utilized in food, health, and medical products as a highly promising source. However, further studies are required to be conducted in this regard.
Background and Aims: Broccoli sprout extract (Brassica oleracea) has extensive biological activities that are mainly attributed to the presence of bioactive compounds, such as sulforaphane. This study aimed to investigate the antioxidant and antibacterial activities of cooked and raw extracts of broccoli sprouts.
Materials and Methods: The amount of sulforaphane in broccoli sprout extract was evaluated by high-performance liquid chromatography (HPLC). Moreover, the amount of phenolic and flavonoid compounds and antioxidant capacity were investigated by the DPPH free radical scavenging method. In addition, the antibacterial activity of raw and cooked sprout extracts on some bacteria was explored using disk diffusion assay and minimum inhibitory concentration (MIC) by macro dilution method. Significant differences were analyzed by one-way analysis of variance (ANOVA) through Duncan's multiple range test.
Results: Based on the results obtained by HPLC, the amount of sulforaphane in the raw broccoli sprout extract was determined to be 787.46 μg/mL. Moreover, the antioxidant activity of raw and cooked sprout extracts depicted a higher antioxidant activity with an increase in concentration. Furthermore, the antibacterial study showed that cooked sprout extract had higher antimicrobial activity, compared to the raw sprout extract (at a significance level of 0.05). The highest growth inhibition zone was found against Gram-positive Bacillus cereus strain with a diameter of 18±0.6 mm; moreover, the lowest amounts of MIC and MBC were obtained at 0.39 and 0.78 mg/mL, respectively.
Conclusion: In general, the results show that cooked broccoli sprout extract has significant antioxidant and antibacterial activities, compared to the raw sprout. Accordingly, it can be utilized in food, health, and medical products as a highly promising source. However, further studies are required to be conducted in this regard.
1- Le TN, Luong HQ, Li HP, Chiu CH, Hsieh PC. Broccoli (Brassica oleracea L. var. italica) sprouts as the potential food source for bioactive properties: a comprehensive study on in vitro disease models. Foods. 2019; 8(11): 532. DOI: 10.3390/foods8110532
2- Subedi L, Cho K, Park YU, Choi HJ, Kim SY. Sulforaphane-enriched broccoli sprouts pretreated by pulsed electric fields reduces neuroinflammation and ameliorates scopolamine-induced amnesia in mouse brain through its antioxidant ability via Nrf2-HO-1 activation. Oxid Med Cell Longev. 2019; 2019. DOI: 10.1155/2019/3549274
3- Vale AP, Santos J, Melia N, Peixoto V, Brito NV, Oliveira MB. Phytochemical composition and antimicrobial properties of four varieties of Brassica oleracea sprouts. Food Control. 2015; 55: 248-56. DOI: 10.1016/j.foodcont.2015.01.051
4- Cartea ME, Francisco M, Soengas P, Velasco P. Phenolic compounds in Brassica vegetables. Molecules. 2011; 16(1): 251-80. DOI: 10.3390/molecules16010251
5- Palliyaguru DL, Yuan JM, Kensler TW, Fahey JW. Isothiocyanates: Translating the power of plants to people. Mol Nutr Food Res. 2018; 62(18): 1700965. DOI: 10.1002/mnfr.201700965
6- Fahey JW, Wade KL, Stephenson KK, Panjwani AA, Liu H, Cornblatt G, et al. Bioavailability of sulforaphane following ingestion of glucoraphanin-rich broccoli sprout and seed extracts with active myrosinase: A pilot study of the effects of proton pump inhibitor administration. Nutrients. 2019; 11(7): 1489. DOI: 10.3390/nu11071489
7- Aires A, Mota VR, Saavedra MJ, Rosa EA, Bennett RN. The antimicrobial effects of glucosinolates and their respective enzymatic hydrolysis products on bacteria isolated from the human intestinal tract. J Appl Microbiol. 2009; 106(6): 2086-95. DOI: 10.1111/j.1365-2672.2009.04180.x
8- Juge N, Mithen RF, Traka M. Molecular basis for chemoprevention by sulforaphane: a comprehensive review. Cell Mol Life Sci. 2007; 64(9): 1105-27. DOI: 10.1007/s00018-007-6484-5
9- Moreira-Rodríguez M, Nair V, Benavides J, Cisneros-Zevallos L, Jacobo-Velázquez DA. UVA, UVB light, and methyl jasmonate, alone or combined, redirect the biosynthesis of glucosinolates, phenolics, carotenoids, and chlorophylls in broccoli sprouts. Int J Mol Sci. 2017; 18(11): 2330. DOI: 10.3390/ijms18112330
10- Baenas N, Gómez-Jodar I, Moreno DA, García-Viguera C, Periago PM. Broccoli and radish sprouts are safe and rich in bioactive phytochemicals. Postharvest Biol Technol. 2017 1; 127: 60-7. DOI: 10.1016/j.postharvbio.2017.01.010
11- Castillejo N, Martínez‐Zamora L, Gómez PA, Pennisi G, Crepaldi A, Fernández JA, et al. Postharvest LED lighting: effect of r ed, b lue and f ar r ed on quality of minimally processed broccoli sprouts. J Sci Food Agric. 2021; 101(1): 44-53. DOI: 10.1002/jsfa.10820
12- Abukhabta S, Ghawi SK, Karatzas KA, Charalampopoulos D, McDougall G, Allwood JW, et al. Sulforaphane-enriched extracts from glucoraphanin-rich broccoli exert antimicrobial activity against gut pathogens in vitro and innovative cooking methods increase in vivo intestinal delivery of sulforaphane. Eur J Nutr. 2021; 60(3): 1263-1276. . DOI: 10.1007/s00394-020-02322-0
13- Wu X, Zhao Y, Haytowitz DB, Chen P, Pehrsson PR. Effects of domestic cooking on flavonoids in broccoli and calculation of retention factors. Heliyon. 2019; 5(3): e01310. DOI: 10.1016/j.heliyon.2019.e01310
14- Sadeghi AR, Pourahmad R, Mokhtare M. Enrichment of probiotic yogurt with broccoli sprout extract and its effect on Helicobacter pylori. Appl Food Biotechnol. 2017; 4(1): 53-7 DOI: 10.22037/afb.v4i1.13828
15- Ke YY, Shyu YT, Wu SJ. Evaluating the Anti-Inflammatory and Antioxidant Effects of Broccoli Treated with High Hydrostatic Pressure in Cell Models. Foods. 2021; 10(1): 167. DOI: 10.3390/foods10010167
16- Shabaani M, Rahaiee S, Zare M. Evaluation of Antibacterial and Antioxidant Activities of Biosynthesized Zinc oxide Nanoparticles using Aqueous Extract of Eriobotrya Japonica Seeds. J Ilam Univ Med Sci. 2020; 28(5): 21-32. DOI: 10.29252/sjimu.28.5.21
17- CLSI, Performance Standards for Antimicrobial Disk Susceptibility Tests, Approved Standard, 7th ed., CLSI document M02-A11. Clinical and Laboratory Standards Institute, 950 West Valley Road, Suite 2500, Wayne, Pennsylvania 19087, USA, 2012. Link
18- CLSI. Methods for Dilution Antimicrobial Susceptibility Tests for Bacteria That Grow Aerobically. 11th ed. CLSI document M07. Wayne, PA: Clinical and Laboratory Standards Institute; 2018. Link
19- Paśko P, Tyszka-Czochara M, Galanty A, Gdula-Argasińska J, Żmudzki P, Bartoń H, et al. Comparative study of predominant phytochemical compounds and proapoptotic potential of broccoli sprouts and florets. Plant Foods Hum Nutr. 2018; 73(2): 95-100. DOI: 10.1007/s11130-018-0665-2
20- de la Fuente B, López-García G, Máñez V, Alegría A, Barberá R, Cilla A. Evaluation of the bioaccessibility of antioxidant bioactive compounds and minerals of four genotypes of Brassicaceae microgreens. Foods. 2019; 8(7): 250. DOI: 10.3390/foods8070250
21- Severini C, Giuliani R, De Filippis A, Derossi A, De Pilli T. Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli. J Food Sci Technol. 2016 1; 53(1):501-10. DOI: 10.1007/s13197-015-1878-0
22- Hwang ES. Effect of cooking method on antioxidant compound contents in cauliflower. Prev Nutr Food Sci.. 2019; 24(2): 210. DOI: 10.3746/pnf.2019.24.2.210
23- Hinds L, Kenny O, Hossain MB, Walsh D, Sheehy E, Evans P, et al. Evaluating the antibacterial properties of polyacetylene and glucosinolate compounds with further identification of their presence within various carrot (Daucus carota) and Broccoli (Brassica oleracea) cultivars using high-performance liquid chromatography with a diode array detector and ultra performance liquid chromatography–tandem mass spectrometry analyses. J Agric Food Chem. 2017; 65(33):7186-91. DOI: 10.1021/acs.jafc.7b02029
24- Pacheco‐Cano RD, Salcedo‐Hernández R, López‐Meza JE, Bideshi DK, Barboza‐Corona JE. Antimicrobial activity of broccoli (Brassica oleracea var. italica) cultivar Avenger against pathogenic bacteria, phytopathogenic filamentous fungi and yeast. J Appl Microbiol. 2018; 124(1):126-35. DOI: 10.1111/jam.13629
25- Sanz-Puig M, Pina-Pérez MC, Criado MN, Rodrigo D, Martínez-López A. Antimicrobial potential of cauliflower, broccoli, and okara byproducts against foodborne bacteria. Foodborne Pathog Dis. 2015 1; 12(1): 39-46. DOI: 10.1089/fpd.2014.1801
26- Saavedra MJ, Dias CS, Martinez-Murcia A, Bennett RN, Aires A, Rosa EA. Antibacterial effects of glucosinolate-derived hydrolysis products against enterobacteriaceae and enterococci isolated from pig ileum segments. Foodborne Pathog Dis. 2012; 9(4): 338-45. DOI: 10.1089/fpd.2011.1035
27- Nowicki D, Rodzik O, Herman-Antosiewicz A, Szalewska-Pałasz A. Isothiocyanates as effective agents against enterohemorrhagic Escherichia coli: insight to the mode of action. Sci Rep. 2016; 6(1): 1-2. DOI: 10.1038/srep22263
28- Le Lay J, Bahloul H, Sérino S, Jobin M, Schmitt P. Reducing activity, glucose metabolism and acid tolerance response of Bacillus cereus grown at various pH and oxydo-reduction potential levels. Food Microbiol. 2015; 46: 314-21. DOI: 10.1016/j.fm.2014.07.007
29- Adzitey F, Ekli R, Abu A. Prevalence and antibiotic susceptibility of Staphylococcus aureus isolated from raw and grilled beef in Nyankpala community in the Northern Region of Ghana. Cogent food agric. 2019; 5(1): 1671115. DOI: 10.1080/23311932.2019.1671115
2- Subedi L, Cho K, Park YU, Choi HJ, Kim SY. Sulforaphane-enriched broccoli sprouts pretreated by pulsed electric fields reduces neuroinflammation and ameliorates scopolamine-induced amnesia in mouse brain through its antioxidant ability via Nrf2-HO-1 activation. Oxid Med Cell Longev. 2019; 2019. DOI: 10.1155/2019/3549274
3- Vale AP, Santos J, Melia N, Peixoto V, Brito NV, Oliveira MB. Phytochemical composition and antimicrobial properties of four varieties of Brassica oleracea sprouts. Food Control. 2015; 55: 248-56. DOI: 10.1016/j.foodcont.2015.01.051
4- Cartea ME, Francisco M, Soengas P, Velasco P. Phenolic compounds in Brassica vegetables. Molecules. 2011; 16(1): 251-80. DOI: 10.3390/molecules16010251
5- Palliyaguru DL, Yuan JM, Kensler TW, Fahey JW. Isothiocyanates: Translating the power of plants to people. Mol Nutr Food Res. 2018; 62(18): 1700965. DOI: 10.1002/mnfr.201700965
6- Fahey JW, Wade KL, Stephenson KK, Panjwani AA, Liu H, Cornblatt G, et al. Bioavailability of sulforaphane following ingestion of glucoraphanin-rich broccoli sprout and seed extracts with active myrosinase: A pilot study of the effects of proton pump inhibitor administration. Nutrients. 2019; 11(7): 1489. DOI: 10.3390/nu11071489
7- Aires A, Mota VR, Saavedra MJ, Rosa EA, Bennett RN. The antimicrobial effects of glucosinolates and their respective enzymatic hydrolysis products on bacteria isolated from the human intestinal tract. J Appl Microbiol. 2009; 106(6): 2086-95. DOI: 10.1111/j.1365-2672.2009.04180.x
8- Juge N, Mithen RF, Traka M. Molecular basis for chemoprevention by sulforaphane: a comprehensive review. Cell Mol Life Sci. 2007; 64(9): 1105-27. DOI: 10.1007/s00018-007-6484-5
9- Moreira-Rodríguez M, Nair V, Benavides J, Cisneros-Zevallos L, Jacobo-Velázquez DA. UVA, UVB light, and methyl jasmonate, alone or combined, redirect the biosynthesis of glucosinolates, phenolics, carotenoids, and chlorophylls in broccoli sprouts. Int J Mol Sci. 2017; 18(11): 2330. DOI: 10.3390/ijms18112330
10- Baenas N, Gómez-Jodar I, Moreno DA, García-Viguera C, Periago PM. Broccoli and radish sprouts are safe and rich in bioactive phytochemicals. Postharvest Biol Technol. 2017 1; 127: 60-7. DOI: 10.1016/j.postharvbio.2017.01.010
11- Castillejo N, Martínez‐Zamora L, Gómez PA, Pennisi G, Crepaldi A, Fernández JA, et al. Postharvest LED lighting: effect of r ed, b lue and f ar r ed on quality of minimally processed broccoli sprouts. J Sci Food Agric. 2021; 101(1): 44-53. DOI: 10.1002/jsfa.10820
12- Abukhabta S, Ghawi SK, Karatzas KA, Charalampopoulos D, McDougall G, Allwood JW, et al. Sulforaphane-enriched extracts from glucoraphanin-rich broccoli exert antimicrobial activity against gut pathogens in vitro and innovative cooking methods increase in vivo intestinal delivery of sulforaphane. Eur J Nutr. 2021; 60(3): 1263-1276. . DOI: 10.1007/s00394-020-02322-0
13- Wu X, Zhao Y, Haytowitz DB, Chen P, Pehrsson PR. Effects of domestic cooking on flavonoids in broccoli and calculation of retention factors. Heliyon. 2019; 5(3): e01310. DOI: 10.1016/j.heliyon.2019.e01310
14- Sadeghi AR, Pourahmad R, Mokhtare M. Enrichment of probiotic yogurt with broccoli sprout extract and its effect on Helicobacter pylori. Appl Food Biotechnol. 2017; 4(1): 53-7 DOI: 10.22037/afb.v4i1.13828
15- Ke YY, Shyu YT, Wu SJ. Evaluating the Anti-Inflammatory and Antioxidant Effects of Broccoli Treated with High Hydrostatic Pressure in Cell Models. Foods. 2021; 10(1): 167. DOI: 10.3390/foods10010167
16- Shabaani M, Rahaiee S, Zare M. Evaluation of Antibacterial and Antioxidant Activities of Biosynthesized Zinc oxide Nanoparticles using Aqueous Extract of Eriobotrya Japonica Seeds. J Ilam Univ Med Sci. 2020; 28(5): 21-32. DOI: 10.29252/sjimu.28.5.21
17- CLSI, Performance Standards for Antimicrobial Disk Susceptibility Tests, Approved Standard, 7th ed., CLSI document M02-A11. Clinical and Laboratory Standards Institute, 950 West Valley Road, Suite 2500, Wayne, Pennsylvania 19087, USA, 2012. Link
18- CLSI. Methods for Dilution Antimicrobial Susceptibility Tests for Bacteria That Grow Aerobically. 11th ed. CLSI document M07. Wayne, PA: Clinical and Laboratory Standards Institute; 2018. Link
19- Paśko P, Tyszka-Czochara M, Galanty A, Gdula-Argasińska J, Żmudzki P, Bartoń H, et al. Comparative study of predominant phytochemical compounds and proapoptotic potential of broccoli sprouts and florets. Plant Foods Hum Nutr. 2018; 73(2): 95-100. DOI: 10.1007/s11130-018-0665-2
20- de la Fuente B, López-García G, Máñez V, Alegría A, Barberá R, Cilla A. Evaluation of the bioaccessibility of antioxidant bioactive compounds and minerals of four genotypes of Brassicaceae microgreens. Foods. 2019; 8(7): 250. DOI: 10.3390/foods8070250
21- Severini C, Giuliani R, De Filippis A, Derossi A, De Pilli T. Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli. J Food Sci Technol. 2016 1; 53(1):501-10. DOI: 10.1007/s13197-015-1878-0
22- Hwang ES. Effect of cooking method on antioxidant compound contents in cauliflower. Prev Nutr Food Sci.. 2019; 24(2): 210. DOI: 10.3746/pnf.2019.24.2.210
23- Hinds L, Kenny O, Hossain MB, Walsh D, Sheehy E, Evans P, et al. Evaluating the antibacterial properties of polyacetylene and glucosinolate compounds with further identification of their presence within various carrot (Daucus carota) and Broccoli (Brassica oleracea) cultivars using high-performance liquid chromatography with a diode array detector and ultra performance liquid chromatography–tandem mass spectrometry analyses. J Agric Food Chem. 2017; 65(33):7186-91. DOI: 10.1021/acs.jafc.7b02029
24- Pacheco‐Cano RD, Salcedo‐Hernández R, López‐Meza JE, Bideshi DK, Barboza‐Corona JE. Antimicrobial activity of broccoli (Brassica oleracea var. italica) cultivar Avenger against pathogenic bacteria, phytopathogenic filamentous fungi and yeast. J Appl Microbiol. 2018; 124(1):126-35. DOI: 10.1111/jam.13629
25- Sanz-Puig M, Pina-Pérez MC, Criado MN, Rodrigo D, Martínez-López A. Antimicrobial potential of cauliflower, broccoli, and okara byproducts against foodborne bacteria. Foodborne Pathog Dis. 2015 1; 12(1): 39-46. DOI: 10.1089/fpd.2014.1801
26- Saavedra MJ, Dias CS, Martinez-Murcia A, Bennett RN, Aires A, Rosa EA. Antibacterial effects of glucosinolate-derived hydrolysis products against enterobacteriaceae and enterococci isolated from pig ileum segments. Foodborne Pathog Dis. 2012; 9(4): 338-45. DOI: 10.1089/fpd.2011.1035
27- Nowicki D, Rodzik O, Herman-Antosiewicz A, Szalewska-Pałasz A. Isothiocyanates as effective agents against enterohemorrhagic Escherichia coli: insight to the mode of action. Sci Rep. 2016; 6(1): 1-2. DOI: 10.1038/srep22263
28- Le Lay J, Bahloul H, Sérino S, Jobin M, Schmitt P. Reducing activity, glucose metabolism and acid tolerance response of Bacillus cereus grown at various pH and oxydo-reduction potential levels. Food Microbiol. 2015; 46: 314-21. DOI: 10.1016/j.fm.2014.07.007
29- Adzitey F, Ekli R, Abu A. Prevalence and antibiotic susceptibility of Staphylococcus aureus isolated from raw and grilled beef in Nyankpala community in the Northern Region of Ghana. Cogent food agric. 2019; 5(1): 1671115. DOI: 10.1080/23311932.2019.1671115
Type of Study: Original Article |
Subject:
Microbiology- Bacteria
Received: 2021/05/24 | Accepted: 2021/09/11 | ePublished ahead of print: 2021/09/13 | ePublished: 2021/09/18
Received: 2021/05/24 | Accepted: 2021/09/11 | ePublished ahead of print: 2021/09/13 | ePublished: 2021/09/18
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
Attribution-NoneCommercial CC BY-NC