‘Kombucha’-like Beverage of Broccoli By-Products: A New Dietary Source of Bioactive Sulforaphane

The objective of this work is the development of a new fermented beverage (‘kombucha’-like), enriched with broccoli by-products as an ingredient, a source of organosulfur compounds, which could be biotransformed into more bioaccessible, bioavailable, and bioactive metabolites. The new beverages have...

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Detalles Bibliográficos
Autores: Cánovas, Berta María, García-Viguera, Cristina, Medina Escudero, Sonia, Domínguez-Perles, Raúl
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/363139
Acceso en línea:http://hdl.handle.net/10261/363139
Access Level:acceso abierto
Palabra clave:Broccoli by-products
Bioactive compounds
Glucosinolates
Isothiocyanates
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spelling ‘Kombucha’-like Beverage of Broccoli By-Products: A New Dietary Source of Bioactive SulforaphaneCánovas, Berta MaríaGarcía-Viguera, CristinaMedina Escudero, SoniaDomínguez-Perles, RaúlBroccoli by-productsBioactive compoundsGlucosinolatesIsothiocyanatesThe objective of this work is the development of a new fermented beverage (‘kombucha’-like), enriched with broccoli by-products as an ingredient, a source of organosulfur compounds, which could be biotransformed into more bioaccessible, bioavailable, and bioactive metabolites. The new beverages have shown variations in the physicochemical (pH, 3.6–6.3; acidity, 0.65–1.39 g/L; °Brix, 4.63–8.20). Moreover, the phytochemical characterization has demonstrated different degrees of metabolization of the glucosinolates, leached during the infusion of the plant material into isothiocyanates (sulforaphane in concentrations up to 31.39 µg/100 mL) and its metabolic derivatives (sulforaphane-N-acetylcysteine in concentrations up to 5.37 µg/100 mL). Therefore, these results demonstrate that the increase in the concentration of the bioactive compounds concentration would provide higher bioavailability and health benefits. This is especially relevant with regard to anti-inflammatory activity. Reporting additional proof of enhanced biological benefits will boost the development of new functional beveragesThis research was funded by the AGROALNEXT Program, which has been financed by MCIN, with NextGenerationEU funds and the Seneca Foundation, with funds from the Autonomous Community of the Region of Murcia (CARM) both of them via the project PRTR-C17.I1.Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia e Innovación (España)Fundación SénecaGarcía-Viguera, Cristina [0000-0002-4751-3917]Medina Escudero, Sonia [0000-0002-7231-6480]Domínguez-Perles, Raúl [0000-0001-6232-712X]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/363139reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.3390/beverages9040088Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3631392026-05-22T06:33:51Z
dc.title.none.fl_str_mv ‘Kombucha’-like Beverage of Broccoli By-Products: A New Dietary Source of Bioactive Sulforaphane
title ‘Kombucha’-like Beverage of Broccoli By-Products: A New Dietary Source of Bioactive Sulforaphane
spellingShingle ‘Kombucha’-like Beverage of Broccoli By-Products: A New Dietary Source of Bioactive Sulforaphane
Cánovas, Berta María
Broccoli by-products
Bioactive compounds
Glucosinolates
Isothiocyanates
title_short ‘Kombucha’-like Beverage of Broccoli By-Products: A New Dietary Source of Bioactive Sulforaphane
title_full ‘Kombucha’-like Beverage of Broccoli By-Products: A New Dietary Source of Bioactive Sulforaphane
title_fullStr ‘Kombucha’-like Beverage of Broccoli By-Products: A New Dietary Source of Bioactive Sulforaphane
title_full_unstemmed ‘Kombucha’-like Beverage of Broccoli By-Products: A New Dietary Source of Bioactive Sulforaphane
title_sort ‘Kombucha’-like Beverage of Broccoli By-Products: A New Dietary Source of Bioactive Sulforaphane
dc.creator.none.fl_str_mv Cánovas, Berta María
García-Viguera, Cristina
Medina Escudero, Sonia
Domínguez-Perles, Raúl
author Cánovas, Berta María
author_facet Cánovas, Berta María
García-Viguera, Cristina
Medina Escudero, Sonia
Domínguez-Perles, Raúl
author_role author
author2 García-Viguera, Cristina
Medina Escudero, Sonia
Domínguez-Perles, Raúl
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
Fundación Séneca
García-Viguera, Cristina [0000-0002-4751-3917]
Medina Escudero, Sonia [0000-0002-7231-6480]
Domínguez-Perles, Raúl [0000-0001-6232-712X]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Broccoli by-products
Bioactive compounds
Glucosinolates
Isothiocyanates
topic Broccoli by-products
Bioactive compounds
Glucosinolates
Isothiocyanates
description The objective of this work is the development of a new fermented beverage (‘kombucha’-like), enriched with broccoli by-products as an ingredient, a source of organosulfur compounds, which could be biotransformed into more bioaccessible, bioavailable, and bioactive metabolites. The new beverages have shown variations in the physicochemical (pH, 3.6–6.3; acidity, 0.65–1.39 g/L; °Brix, 4.63–8.20). Moreover, the phytochemical characterization has demonstrated different degrees of metabolization of the glucosinolates, leached during the infusion of the plant material into isothiocyanates (sulforaphane in concentrations up to 31.39 µg/100 mL) and its metabolic derivatives (sulforaphane-N-acetylcysteine in concentrations up to 5.37 µg/100 mL). Therefore, these results demonstrate that the increase in the concentration of the bioactive compounds concentration would provide higher bioavailability and health benefits. This is especially relevant with regard to anti-inflammatory activity. Reporting additional proof of enhanced biological benefits will boost the development of new functional beverages
publishDate 2023
dc.date.none.fl_str_mv 2023
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/363139
url http://hdl.handle.net/10261/363139
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/beverages9040088
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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