Broccoli consumption affects the human gastrointestinal microbiota

Diet Affects the Gastrointestinal Microbiota and Health

“…Plants, including fruits, vegetables, whole grains, nuts, and legumes, have been known for decades to contain fibers that have varied physicochemical properties, including their solubility, viscosity, and fermentability, which influence bacterial fermentation profiles in the gastrointestinal tract. 46,47 The molecular approaches now available are not only confirming these past findings but also providing a more detailed understanding of how specific foods, like broccoli 48 and walnuts, 49 affect human gut microbes. Microbes within the human gut possess a range of carbohydrate-binding modules and an extensive set of enzymes, including glycoside hydrolases, glycosyltransferases, polysaccharide lyases, and carbohydrate esterases, which allow for the hydrolysis of a wide variety of available substrates in the gastrointestinal tract.…”

Intestinal Organoids: A Tool for Modelling Diet–Microbiome–Host Interactions

“…Several observational studies have reported significant associations between a high intake of cruciferous vegetables and lower risk of several types of GI cancer [63,64]. The potential health benefits of consuming cruciferous vegetables are attributed to compounds such as indole-3carbinol (I3C), which was recently studied in small intestine mouse organoids [65].…”

“…However, the acidic environment of the stomach can merge I3C molecules with each other to form a complex mixture of polycyclic aromatic compounds, known as acid condensation products, such as 3,3'-diindolylmethane (DIM), and the biological activities of such products may differ from those of I3C. By contrast, during the transit of glucosinolates, formation of I3C may still occur, but to a lesser degree, in the large intestine, due to the myrosinase activity of colonic bacteria [63,66]. Thus, the low, temporal amount of I3C expected to reach the intestine could have a marginal impact on Wnt and Notch pathways.…”

Use of elicitation in the cultivation of Bimi® for food and ingredients

“…Isothiocyanates (ITCs) are produced by the hydrolysis of GLSs, catalyzed by myrosinase (EC 3.2.1.147), after mechanical disruption of the cell tissue – for instance, due to chopping or chewing by herbivores . In broccoli, the ITC that has been studied most is sulforaphane (SFN), an inductor of Nrf2 transcription factor and of phase II detoxification enzymes, with anti‐carcinogenic properties . More recently, additional roles of the bioactives in Brassica species, in relation to diabetes and obesity, have been reported in preclinical studies and in nutritional interventions .…”

“…10 In broccoli, the ITC that has been studied most is sulforaphane (SFN), an inductor of Nrf2 transcription factor and of phase II detoxification enzymes, with anti-carcinogenic properties. [11][12][13][14][15] More recently, additional roles of the bioactives in Brassica species, in relation to diabetes and obesity, have been reported in preclinical studies 16,17 and in nutritional interventions. 18 Furthermore, not only the ingredient by itself, but also Brassica-derived extracts are being used in the food industry as nutraceuticals, for food storage, or as prototype ingredients in the cosmetic industry.…”