期刊
FRONTIERS IN NUTRITION
卷 8, 期 -, 页码 -出版社
FRONTIERS MEDIA SA
DOI: 10.3389/fnut.2021.748433
关键词
bacteria; broccoli sprouts; cruciferous vegetables; glucosinolate; isothiocyanate; microbiome; sulforaphane; sulforaphane nitrile
资金
- United States Department of Agriculture National Institute of Food and Agriculture [NIFA-2020-67001-31214]
- National Institute of Health [P30 ES03028]
- Oregon Agricultural Experimental Station [W4002, OR00735]
The gut microbiome plays a key role in influencing the metabolic fate and activity of isothiocyanates (ITCs) from cruciferous vegetables. Variations in gut microbiome composition among individuals can lead to differences in ITC absorption and excretion, impacting the potential use of these compounds in disease prevention and treatment. Understanding the interplay between gut microbiome and ITC formation through novel omics technologies is essential for optimizing the health benefits of phytochemicals.
Robust evidence shows that phytochemicals from cruciferous vegetables, like broccoli, are associated with numerous health benefits. The anti-cancer properties of these foods are attributed to bioactive isothiocyanates (ITCs) and indoles, phytochemicals generated from biological precursor compounds called glucosinolates. ITCs, and particularly sulforaphane (SFN), are of intense interest as they block the initiation, and suppress the progression of cancer, through genetic and epigenetic mechanisms. The efficacy of these compounds is well-demonstrated in cell culture and animal models, however, high levels of inter-individual variation in absorption and excretion of ITCs is a significant barrier to the use of dietary glucosinolates to prevent and treat disease. The source of inter-individual ITC variation has yet to be fully elucidated and the gut microbiome may play a key role. This review highlights evidence that the gut microbiome influences the metabolic fate and activity of ITCs. Human feeding trials have shown inter-individual variations in gut microbiome composition coincides with variations in ITC absorption and excretion, and some bacteria produce ITCs from glucosinolates. Additionally, consumption of cruciferous vegetables can alter the composition of the gut microbiome and shift the physiochemical environment of the gut lumen, influencing the production of phytochemicals. Microbiome and diet induced changes to ITC metabolism may lead to the decrease of cancer fighting phytochemicals such as SFN and increase the production of biologically inert ones like SFN-nitrile. We conclude by offering perspective on the use of novel omics technologies to elucidate the interplay of the gut microbiome and ITC formation.
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