Kinetics of sulforaphane in mice after consumption of sulforaphane-enriched broccoli sprout preparation.
Kinetics of sulforaphane in mice after consumption of sulforaphane-enriched broccoli sprout preparation.
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DOI：
10.1002/mnfr.201300210
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发表时间：
2013-12
影响因子：
5.2
通讯作者：
Sun, Duxin
中科院分区：
文献类型：
--
作者：
Li, Yanyan;Zhang, Tao;Li, Xiaoqin;Zou, Peng;Schwartz, Steven J.;Sun, Duxin
萝卜硫素是西兰花芽中的一种天然异硫氰酸盐，具有癌症化学预防活性。本研究旨在采用不同的方法制备西兰花芽制剂，比较其对萝卜硫素在小鼠体内的传递能力，并评价萝卜硫素的动力学和生物分布。速蒸+黑芥子酶处理两步法富萝卜硫素芽制剂中萝卜硫素含量最高，分别是冻干西兰花芽和速蒸+冻干西兰花芽的11倍和5倍。口服2.5 mg/g体重的西兰花芽制剂后，萝卜硫素被迅速吸收并分布在组织中。富萝卜硫素制剂的暴露量最高，血浆萝卜硫素浓度峰值为337 ng/ml，分别是其他两种制剂的6.0倍和2.6倍。一个基于全身生理的药代动力学模型（用ADAPT 5软件开发）表明，萝卜硫素在所有器官的分布都受到灌注限制。本研究提供了一种可以作为萝卜硫素良好来源的西兰花芽制剂，该模型可用于指导西兰花芽制剂用于化学预防的剂量设计。
Sulforaphane is a natural isothiocyanate in broccoli sprouts with cancer chemopreventive activity. This study is aimed to to use different methods to develop broccoli sprout preparations to compare their ability to deliver sulforaphane to the mice and to evaluate the kinetics and biodistribution of sulforaphane. The sulforaphane-enriched sprout preparation generated by two-step procedure (quick-steaming followed by myrosinase treatment) contained the highest level of sulforaphane, which was 11 and 5 times higher than the freeze-dried fresh broccoli sprouts and the quick-steamed, freeze-dried broccoli sprouts, respectively. After oral administration of 2.5 mg/g body weight of the broccoli sprout preparations, sulforaphane was quickly absorbed and distributed throughout the tissues. The sulforaphane-rich preparation resulted in the highest exposure, with peak plasma sulforaphane concentration of 337 ng/ml, which is 6.0 times and 2.6 times higher compared to the other two preparations. A whole body physiologically-based pharmacokinetic model (developed with ADAPT 5 software) suggests that distribution of sulforaphane is perfusion-limited in all organs. This study provides a broccoli sprout preparation that can serve as a good source of sulforaphane, and the model can be utilized to guide the dose design for the use of broccoli sprout preparation in chemoprevention.
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影响因子：
3.7
作者：
Rodova M;Fu J;Watkins DN;Srivastava RK;Shankar S
通讯作者：
Shankar S
影响因子：
6.1
作者：
Lai, Ren-Hau;Miller, Michael J.;Jeffery, Elizabeth
通讯作者：
Jeffery, Elizabeth
DOI：
10.1158/1078-0432.ccr-09-2937
发表时间：
2010-05-01
期刊：
Clinical cancer research : an official journal of the American Association for Cancer Research
影响因子：
--
作者：
Li Y;Zhang T;Korkaya H;Liu S;Lee HF;Newman B;Yu Y;Clouthier SG;Schwartz SJ;Wicha MS;Sun D
通讯作者：
Sun D
影响因子：
6.1
作者：
Matusheski, NV;Swarup, R;Jeffery, EH
通讯作者：
Jeffery, EH
影响因子：
6.2
作者：
Lacy, PD;Kennedy, JT;Piccirillo, JF
通讯作者：
Piccirillo, JF