• Journal of Digital Policy
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• v.2 no.1
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• pp.31-35
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• 2023

This study was conducted to examine the effect of Broccoli Extract on the proliferation inhibition of human-derived cancer cells and the degree of inhibition. The three cell lines used in the experiment were respiratory system lung cancer cells A549, digestive system liver cancer cells SNU-182 and biliary tract cancer SNU-1196. All cancer cells were derived from the human body, and the CCK-8 method was used to measure the degree of inhibition of cancer cell proliferation. As a result of examining the effect on Broccoli Extract 10ug/mL, 100ug/mL, 1000ug/mL, Broccoli Extract inhibited proliferation in a concentration-dependent manner in most cancer cells, In particular, lung cancer cell A549 and liver cancer cell SNU-182 showed significant proliferation inhibition at 1000ug/mL.As a result, it can be seen that broccoli extract provides potential as a cancer preventive and therapeutic agent for tumor suppression mechanisms proven through cell experiments.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.57-69
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• 2013

Recently, an interest in functional foods has been increasing. It was recommended placing a short definition. Therefore, we performed research on the chemical functions and antioxidant ability of broccoli. This research is vital for preparing the most favorable conditions and environment for highly-functional broccoli. Broccoli produced after applying sprouting and light sources were used for research. The chemical properties of the broccoli, including composition, free sugar, citric acid, mineral and vitamin (A, C, E) content, were analyzed. In addition, the ability of broccoli compounds to reduce total phenolic compounds, SOD-liked activity, EDA (electron donating ability), and hydroxyl radicals were inspected. Total analysis relied on the SAS (statistical analysis system). Broccoli sprouts produced through plant factory system's photosynthesis, treated under different light sources, had superior amounts of crude protein, crude fat, and crude ash, compared to normal sprouts under fluorescent light. Is it a facility or does it refer to the inner metabolism of the cell? Broccoli sprouts under red light had superior amounts of glucose, fructose, malic acid, and oxalic acid, while broccoli sprouts under turquoise light had superior amounts of citric acid. Broccoli sprouts under white light had superior amounts of various minerals, such as potassium, magnesium, and sodium. In terms of antioxidant activity, data from the plant factory system shows an increase in EDA antioxidants (1.63 mg/mL, 30.82%). Sprouts applied with turquoise light had superior amounts of hydroxyl radical scavenging (65.62%), and sprouts applied with white light had superior amounts of activated SOD-like activity (52.69%). Research on dehydrated broccoli sprouts showed that sprouts dehydrated with cold air had superior amount of malic, citric, oxalic acid compared to sprouts dehydrated with hot air. In terms of vitamin levels, sprouts dehydrated with cold air had five times the normal amount of vitamin A and E, whereas sprouts dehydrated with hot air had higher amounts of vitamin C. Dehydration at low temperature also produced a higher amount of activated antioxidants (1.6 mg/mL of activated antioxidant ability, 63.04% of SOD-like activity, and 67.76% of hydroxyl radical scavenging). Our results show that antioxidant ability can vary by the type of photosynthesis and temperature level in which the sprouts are dehydrated. Therefore, thorough foundational data is required to product the most functional broccoli.

• The Korean Journal of Food And Nutrition
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• v.32 no.1
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• pp.1-10
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• 2019

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.

• Food Science and Preservation
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• v.7 no.1
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• pp.33-37
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• 2000

Effects on keeping quality according to the different package environment in cabbage and brccoli were studied. Opened 2 mil LDPE (low density polyethylene) sealed 4 mil LDPE and BA(barrier polyethylene) were used as package films. Weight loss was markedly in opened 2 mil LDPE in cabbage and broccoli as 6 and 28%, respectively. Carbon dioxide was higher in seal-packaging cabbage and broccoli with BA held at 4 $^{\circ}C$ was above 15 and 31% within 15 days, respectively, while oxygen content was depleted to 2% or less after 10 days. The main difference between volatile sulfur-containing compounds produced from cabbage and broccoli were the relative quantities and rates of production of hydrogen sulfide, carbonyl sulfide, methanethiol and dimethyl disulfide in opened 2 mil LDPE , sealed 4 mil LDPE and barrier bags during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1201-1207
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• 1999

To utilize the leaves of broccoli, the shape of which was similar with that of kale leaves, as a vegetable juice, the extracts from two types of vegetable leaves were subjected to the analyses of proximate com ponents, volatile sulfur compounds, vitamin C and minerals. The sensory evaluation of the juices, prepared from kale and broccoli leaves, were performed by duo trio test and scoring test. Among eight varieties of broccoli, four varieties('Pilgrim', 'Greenbelt', 'Salinas' and 'Shasta')were not significantly different from kale(p<0.05), based on the duo trio sensory test. Sulfur and nitrogen compounds present in the dichloromethane extracts of kale and broccoli leaves 'Pilgrim' were identified as 3 butenyl, allyl, butyl and 4 methylsulfinylbutyl isothiocyanate(sulforaphane), 4,5 epithiovalero, 4,5 epithio 3 hydroxyvalero, benzenepropane, 3 hydroxy 4 propene, 4 methylthio butane, 3 hydroxy 3 phenylpropane, 5 methy lsulfinylpentane, 4 methoxyphenyl 3 hydroxypropane nitrile and dimethyl trisulfide by GC/MSD analysis. Proximate components were observed to be relatively similar between kale and broccoli leaves. Vitamin C and sugar content were higher in broccoli leaves(125∼180mg% and 8∼12°Brix) than in kale(101mg% and 7oBrix). In mineral analysis by AA and ICP Mass, 'Pilgrim' showed a higher content of K, Fe, Mn, Zn and Se. In separate experiment, sensory scores of bitter taste and astringent taste were lower and scores of over all taste and over all acceptability, higher in broccoli('1243') juice than those in kale juice.

• Journal of Dairy Science and Biotechnology
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• v.40 no.2
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• pp.76-85
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• 2022

Broccoli sprouts are an excellent source of health-promoting phytochemicals, such as glucosinolates, phenols, and vitamins. In this investigation, oil extracted from broccoli was adjusted to various concentrations (control, 1%, 2%, 3%, 4%, and 5%, respectively) and added directly to dairy products (cow milk, yoghurt, and kefir) and non-dairy products (soy milk), and their organoleptic properties assessed. The results showed that when the amount of broccoli oil was increased, the organoleptic properties (texture, color, and flavor) and overall acceptability tended to decrease. Cow milk, yoghurt, kefir, and soymilk supple-mented with 1% broccoli oil showed the best organoleptic properties when compared to the control group. The fermented products such as yoghurt and kefir with added broccoli oil showed good organoleptic properties. Overall, the results of this study provide evidence for the use of broccoli oil in dairy and non-dairy products. Further research will be required to assess the various physiological active functions of broccoli oil.

• Journal of Animal Reproduction and Biotechnology
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• v.38 no.4
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• pp.189-198
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• 2023

Background: Brassica oleracea var. italica (broccoli), a rich source of antioxidants, can prevent various diseases and improve human health. In this study, we investigated the antioxidative effects of broccoli sprout extract on oxidative stress induced by lipopolysaccharide and cisplatin in cell and organ tissue models. Methods: Antioxidative effect of BSE was evaluated using DPPH and ABTS in RAW 364.7 cells, and effects of BSE on testes were investigated using Cisplatin-induced testicular damage model with an in vitro organ culture system. Results: The DPPH assay showed that the antioxidant activity of the alcoholic broccoli sprout extract was higher than that of the water extract. Additionally, the expression levels of antioxidation-related genes, Nrf2, Gsr, HO-1, and catalase, were significantly increased in broccoli sprout extract-treated RAW 264.7 cells, and the extract suppressed lipopolysaccharide-induced mitochondrial dysfunction. Based on the results in the RAW 264.7 cell culture, the antioxidative effects of the extracts were investigated in a mouse testis fragment culture. The expression of Nrf2, HO-1, and Ddx4 was clearly decreased in cisplatin-treated mouse testis fragments and not in both broccoli sprout extract- and cisplatin-treated mouse testis fragments. In addition, the oxidative marker O-HdG was strongly detected in cisplatin-treated mouse testis fragments, and these signals were reduced by broccoli sprout extract treatment. Conclusions: The results of this study show that broccoli sprout extracts could serve as potential nutraceutical agents as they possess antioxidant effects in the testes.

• Research in Plant Disease
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• v.23 no.4
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• pp.372-378
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• 2017

In this study, we identified the causative agent of post-harvest gray mold on broccoli that was stored on a farmers' cooperative in Pyeongchang, Gangwon Province, South Korea, in September 2016. The incidence of gray mold on broccoli was 10-30% after 3-5 weeks of storage at $3^{\circ}C$. Symptoms included brownish curd and gray-to-dark mycelia with abundant conidia on the infected broccoli curds. The fungus was isolated from infected fruit and cultured on potato dextrose agar. To identify the fungus, we examined the morphological characteristics and sequenced the rDNA of the fungus and confirmed its pathogenicity according to Koch's postulates. The results of the morphological examination, pathogenicity test, and sequencing of the 5.8S rDNA of the internal transcribed spacer regions (ITS1 and ITS4) and three nuclear protein-coding genes, G3PDH, HSP60, and RPB2, revealed that the causal agent of the post-harvest gray mold on broccoli was Botrytis cinerea. To our knowledge, this is the first report of post-harvest gray mold on broccoli in Korea.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.564-569
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• 2009

Antioxidative activities, total phenolic compounds and the sulforaphane contents of cooked broccoli extracts were studied. Total phenolic compounds were determined to be 0.96 mg/g(flower) and 0.76 mg/g(stem) in fresh broccoli extracts. The total phenolic compounds of cooked broccoli extracts showed 0.92 (1 min), 0.79 (3 min), 0.67 (10 min) mg/g when a boiling process was used and 1.27 (1 min) mg/g when a steaming process was used. In the DPPH assay, the steam process showed the highest free radical scavenging capacities. Sulforaphane has been of increasing interest in the nutraceutical and phamaceutical industries due to its anti-cancer effect. Sulforaphane was isolated from fresh and boiled, steamed broccoli using dichloromethane as an extract solvent. The sulforaphane contents of fresh broccoli were higher in the flower (14.78 mg/kg) than in the stem (6.16 mg/kg). The sulforaphane content dramatically decreased after the boiling ($100{\pm}2^{\circ}C$) or steaming ($100{\pm}2^{\circ}C$) processes were used.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.804-810
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• 2010

Sulforphane (SF) is a family of biologically active compound that is distributed widely in broccoli. Although studies in rodents have shown that these compounds are effective and versatile inhibitors of tumorigenesis, the role of dietary SF in protection against human cancers remains to be established. The objective of this study was to explore the quantitative relationship between the dietary intake of cruciferous vegetables and urinary excretion of SF. The effects of dietary broccoli on the body's ability to detoxify were studied in six male subjects between the ages of 22~30 years. Study included administering a glucosinolate-free diet for 8 days (control period). The broccoli diet was further subdivided into two periods; 250 g broccoli was fed per day during the first three days and 500 g broccoli was fed per day during the latter three days. After an 8-day washout period, a second experiment was conducted. The same protocol was used with the exception that uncooked broccoli was consumed. Urinary SF mercapturate was measured to determine the bioavailability of broccoli. The linear trend for mercapturate excretion was dose-dependent, resulting in 3.8- and 1.9-fold increase by the third and six days, respectively, compared to the control. Lower amount of SF-NAC conjugate was detected in cooked broccoli compared to fresh broccoli suggesting cooking may have caused a significant loss in glucosinolates in cruciferous vegetables. Therefore, SF can be used as a biomarker for intake of cruciferous vegetables.