The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Anti-oxidative and Immunomodulating Activities of Solvent Extracts from Broccoli (Brassica oleracea) Sprouts

브로콜리 새싹 용매 추출물의 항산화 및 면역조절 활성

  • Koh, Jong-Ho (Dept. of Bio Food Analysis, Korea Bio-Polytechnic University) ;
  • Kim, Hoon (Skin Biotechnology Center, Kyung Hee University) ;
  • Hwang, Jong-Hyun (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Yu, Kwang-Won (Dept. of Food and Nutrition, Korea National University of Transportation)
  • 고종호 (한국폴리텍대학 바이오캠퍼스 바이오식품분석학과) ;
  • 김훈 (경희대학교 피부생명공학센터) ;
  • 황종현 (한국교통대학교 식품영양학과) ;
  • 유광원 (한국교통대학교 식품영양학과)
  • Received : 2018.11.22
  • Accepted : 2018.12.31
  • Published : 2019.02.28
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Abstract

In order to examine the functionality of broccoli sprout (Brassica oleracea, BS), solvent extracts were prepared and their anti-oxidative and immunomodulating activities were compared with those of broccoli (B). EtOH extracts (E) were potently higher than hot-water extracts (HW) in the antioxidant contents and radical scavenging activity. In particular, the total polyphenolic contents in addition to ABTS and DPPH radical scavenging activity were significantly higher in EtOH extract of broccoli sprout (BS-E; 9.15 mg GAE/g, 4.52 mg AEAC/g, and 1.14 mg AEAC/g) compared with that of broccoli (B-E; 7.83 mg GAE/g, 3.63 mg AEAC/g, and 0.97 mg/AEAC/g). Whereas, total flavonoid content was significantly higher in B-E (1.60 mg QE/g) than BS-E (1.43 mg QE/g). Anti-inflammatory activity was investigated using LPS-induced cell line model at a concentration of $10{\sim}100{\mu}g/mL$, in which all solvent extracts of both broccoli sprouts and broccoli were not toxic to RAW 264.7 cell lines. In anti-inflammatory activity of broccoli sprouts, EtOH extracts also showed significantly more potent activity than hot-water extracts in all sample concentrations tested. In addition, BS-E ($100{\mu}g/mL$) inhibited nitric oxide (NO) and IL-6 production to 60.9% and 68.9% compared with the LPS inflammation group (without extracts), whereas B-E inhibited 49.6% and 54.9%. On the other hand, in immunostimulating activity by splenocytes and macrophages, hot-water extract showed significantly higher activity than EtOH extract. Especially, BS-HW stimulated the splenocyte proliferation (1.2-fold against saline group) and IFN-${\gamma}$ production (264.39 pg/mL) at $100{\mu}g/mL$, and the production of IL-6 (1.33-fold), IL-12 (1.09-fold) and TNF-${\alpha}$ (1.49-fold) from macrophages was also significantly enhanced over broccoli. In conclusion, broccoli sprouts showed more potent anti-oxidative, anti-inflammatory and immunostimulating activity than broccoli, suggesting the possibility of using broccoli sprouts as functional food materials.

Keywords

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Fig. 1. Antioxidative component content of solvent extract from broccoli sprout and broccoli.

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Fig. 2. Antioxidant activity of solvent extract from broccoli sprout and broccoli.

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Fig. 3. Macrophage (RAW 264.7 cell line) viability of solvent extract from broccoli sprout and broccoli.

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Fig. 4. Anti-inflammatory activity of solvent extract from broccoli sprout and broccoli in LPS-induced RAW 264.7 cell.

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Fig. 5. Splenocyte mitogenic activity of solvent extract from broccoli sprout and broccoli.

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Fig. 6. Macrophage stimulating activity of solvent extract from broccoli sprout and broccoli.

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