Effects of in vitro metabolism of a broccoli leachate, glucosinolates and S -methylcysteine sulphoxide on the human faec
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ORIGINAL CONTRIBUTION
Effects of in vitro metabolism of a broccoli leachate, glucosinolates and S‑methylcysteine sulphoxide on the human faecal microbiome Lee Kellingray1 · Gwénaëlle Le Gall2 · Joanne F. Doleman1 · Arjan Narbad3 · Richard F. Mithen1 Received: 27 April 2020 / Accepted: 2 October 2020 © The Author(s) 2020
Abstract Purpose Brassica are an important food source worldwide and are characterised by the presence of compounds called glucosinolates. Studies indicate that the glucosinolate derived bioactive metabolite sulphoraphane can elicit chemoprotective benefits on human cells. Glucosinolates can be metabolised in vivo by members of the human gut microbiome, although the prevalence of this activity is unclear. Brassica and Allium plants also contain S-methylcysteine sulphoxide (SMCSO), that may provide additional health benefits but its metabolism by gut bacteria is not fully understood. Methods We examined the effects of a broccoli leachate (BL) on the composition and function of human faecal microbiomes of five different participants under in vitro conditions. Bacterial isolates from these communities were then tested for their ability to metabolise glucosinolates and SMCSO. Results Microbial communities cultured in vitro in BL media were observed to have enhanced growth of lactic acid bacteria, such as lactobacilli, with a corresponding increase in the levels of lactate and short-chain fatty acids. Members of Escherichia isolated from these faecal communities were found to bioconvert glucosinolates and SMCSO to their reduced analogues. Conclusion This study uses a broccoli leachate to investigate the bacterial-mediated bioconversion of glucosinolates and SMCSO, which may lead to further products with additional health benefits to the host. We believe that this is the first study that shows the reduction of the dietary compound S-methylcysteine sulphoxide by bacteria isolated from human faeces. Keywords Broccoli · Glucosinolates · S-methylcysteine sulphoxide · Human gut microbiome · Lactobacilli · Short chain fatty acids Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00394-020-02405-y) contains supplementary material, which is available to authorized users. * Lee Kellingray [email protected] Gwénaëlle Le Gall g.le‑[email protected] Joanne F. Doleman [email protected] Arjan Narbad [email protected] Richard F. Mithen [email protected] 1
Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, UK
2
Analytical Sciences Unit, Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, UK
3
Gut Microbes and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, UK
Introduction The structure of the human gut microbiome is influenced by multiple factors, such as mode of birth [1], age [2], host genotype [3], antibiotic treatment [4], environmental factors [5] and diet [6, 7]. As such, a large variation in the gut microbiome has been observe
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