Anticancer and antioxidant activity of bread enriched with broccoli sprouts.

Urszula Gawlik-Dziki,Jarosław Czyż,Kinga Kaszuba,Dariusz Dziki,Łukasz Sęczyk,Michał Świeca,Urszula Złotek,Renata Różyło,Damian Ryszawy

doi:10.1155/2014/608053

Urszula Gawlik-Dziki, Jarosław Czyż + Show 7 more

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https://doi.org/10.1155/2014/608053

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Abstract

This study is focused on antioxidant and anticancer capacity of bread enriched with broccoli sprouts (BS) in the light of their potential bioaccessibility and bioavailability. Generally, bread supplementation elevated antioxidant potential of product (both nonenzymatic and enzymatic antioxidant capacities); however, the increase was not correlated with the percent of BS. A replacement up to 2% of BS gives satisfactory overall consumers acceptability and desirable elevation of antioxidant potential. High activity was especially found for extracts obtained after simulated digestion, which allows assuming their protective effect for upper gastrointestinal tract; thus, the anticancer activity against human stomach cancer cells (AGS) was evaluated. A prominent cytostatic response paralleled by the inhibition of AGS motility in the presence of potentially mastication-extractable phytochemicals indicates that phenolic compounds of BS retain their biological activity in bread. Importantly, the efficient phenolics concentration was about 12 μM for buffer extract, 13 μM for extracts after digestion in vitro, and 7 μM for extract after absorption in vitro. Our data confirm chemopreventive potential of bread enriched with BS and indicate that BS comprise valuable food supplement for stomach cancer chemoprevention.

Highlights

Stomach cancer, the second most common cancer in the world, represents a very important health problem with about 900,000 new cases diagnosed every year
The sensory characteristics linking results indicated that a partial replacement of wheat flour in bread with up to 2% ground broccoli sprouts (BS) powder gives satisfactory overall consumer acceptability
We showed that a partial replacement of wheat flour in bread with up to 2% ground BS powder gives satisfactory overall consumer acceptability

Summary

Introduction

The second most common cancer in the world, represents a very important health problem with about 900,000 new cases diagnosed every year. Despite advances in diagnosis and treatment, the 5-year survival rate of stomach cancer is only 25% [1]. The etiology of stomach cancer is multifactorial and predominantly dietary. There are some reports stating that their anticarcinogenic effects are linked with a high antioxidant capacity (abilities to scavenge reactive oxygen species (ROS) and modulate enzymatic antioxidant defense) [1,2,3]. The group of secondary plant metabolites with welldocumented biological activity is phenolic compounds [4]. Many epidemiological studies proved that consumption of food with high phenolics content is associated with the prevention of many pathological disorders, for example, coronary disease and cancer [5, 6]. The biological activity is strongly determined by interactions

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