Method for Consuming Dried Broccoli Sprout Powder After Pre-Generated Sulforaphane Formation

Abstract

The present invention relates to a method of generating sulforaphane in vitro by mixing dried broccoli sprout powder with water at 45–75°C and allowing it to naturally react for 20–250 minutes, followed by consuming the generated liquid and powder together or just the liquid. By controlling the mixing ratio, temperature, reaction time, and oxidation prevention conditions, this invention provides a method for effectively increasing the intake of sulforaphane.

Description

Technology Field

[0001] The present invention relates to a method of inducing the production of sulforaphane in vitro using dried broccoli sprout powder and then consuming the result. Background Technology

[0002] Broccoli sprouts contain glucosinolates and myrosinase, an enzyme that activates them. Glucosinolates react with the myrosinase enzyme to produce sulforaphane, which is known to have physiological effects such as cancer prevention, antioxidant properties, and neuroprotection. However, when broccoli sprouts are consumed raw or directly in the form of dried powder, the fluid environment within the body after consumption makes it difficult for glucosinolates and the myrosinase enzyme to meet, resulting in a low probability of reaction and a significantly lower production of sulforaphane in the body. Accordingly, a method of pre-generating sulforaphane outside the body before consumption has become necessary. The problem to be solved

[0003] If glucosinolates and myrosinase enzymes do not react effectively within the body after consuming broccoli sprouts, a problem arises in which the amount of sulforaphane produced decreases. This is because the fluid environment within the body makes it difficult for the two components to meet sufficiently, and the reaction does not occur optimally. To solve this problem, the present invention aims to increase the intake of sulforaphane by generating sulforaphane outside the body before the consumer consumes broccoli sprouts, and to enable consumption in a more convenient and practical manner. means of solving the problem

[0004] The present invention provides a method for producing sulforaphane by mixing dried broccoli sprout powder with water at a specific temperature, allowing it to react naturally for a certain period of time, or shaking it periodically to induce a reaction between glucosinolates and myrosinase enzymes in vitro, and consuming the resulting sulforaphane. The intake of sulforaphane can be effectively increased by consuming only the liquid containing the produced sulforaphane or by consuming it together with broccoli sprout powder.

[0005] In addition, since sulforaphane can be easily oxidized, the antioxidant vitamin C is selectively added to prevent oxidation and maintain stability. This allows consumers to consume sulforaphane in a more stable state after it has been sufficiently produced externally, whereas it is likely to be incompletely generated within the body. Effects of the invention

[0006] According to the present invention, the sulforaphane content can be effectively increased by enabling the glucosinolates contained in broccoli sprouts to react smoothly in vitro with the myrosinase enzyme. Through this, users can stably and efficiently consume a larger amount of sulforaphane compared to conventional methods of directly consuming dried broccoli sprout powder or fresh sprouts, thereby increasing the absorption of sulforaphane in the body. Since this enables consumption with a high sulforaphane content, the present invention provides a more practical method of consumption.

[0007] In addition, since sulforaphane is susceptible to oxidation, the present invention allows sulforaphane to be consumed in a more stable state by selectively adding the antioxidant vitamin C. Brief explanation of the drawing

[0008] Figure 1 is a flowchart showing the step-by-step process of consuming the dried broccoli sprout powder of the present invention. FIG. 2 is a schematic diagram illustrating the process of consuming a liquid produced by mixing dried broccoli sprout powder and water and then leaving it for a certain period of time in an embodiment of the present invention. Specific details for implementing the invention

[0009] As an embodiment of the present invention, a 50 mL container, a container lid, 1.5 g of dried broccoli sprout powder, and 45 mL of water at 70 °C are prepared (Fig. 2a). Then, 1.5 g of dried broccoli sprout powder is placed into the 50 mL container (Fig. 2b), 45 mL of water at approximately 70 °C is added (Fig. 2c), the container is sealed (Fig. 2d), and the powder and water are shaken sufficiently to uniformly mix them (Fig. 2e). Typically, shaking for about 60 seconds results in homogenization of the powder and water. Afterward, the mixture is left for 150 minutes without further intentional stirring (Fig. 2f) to induce a reaction between the glucosinolates and the myrosinase enzyme within the broccoli sprouts in vitro, thereby generating sulforaphane (Fig. 2g).

[0010] Based on the results of internal experiments by the inventors, it was confirmed that when dried broccoli sprout powder is mixed with water at approximately 70°C, the sulforaphane content in the container gradually increases for up to approximately 180 minutes, but beyond that point, the amount produced begins to decrease due to factors such as oxidation or decomposition. Although the results of the experiment are not presented in specific charts or graphs in this specification, it was determined through these internal experiments that there is an "optimal consumption time." In particular, considering the situation where consumers cannot strictly measure the exact time in their daily lives and consume conveniently, it was concluded that if left for about 20 minutes or less, the sulforaphane production reaction does not proceed sufficiently, and if left for a long time of 250 minutes or more, a significant loss of already produced sulforaphane begins to occur.

[0011] After generating sulforaphane in vitro through a reaction over a certain period of time as described above, the liquid containing the generated sulforaphane can be consumed alone or together with broccoli sprout powder. (Fig. 2h) Consuming it as quickly as possible after generation is advantageous for maintaining a high content by minimizing the natural loss of sulforaphane. Additionally, if vitamin C, an antioxidant, is selectively added during this process, the oxidation of sulforaphane can be inhibited, thereby slowing down the rate of loss and further enhancing stability.

[0012] To verify the effectiveness of the present method, the presence of sulforaphane was analyzed when the method according to the example was applied. The results are shown in Table 1 below.

[0013] Dried broccoli sprout powder and fresh broccoli sprouts contain only glucosinolates and myrosinase, which are precursors of sulforaphane, and do not contain sulforaphane in their natural state. On the other hand, when the embodiment of the present invention was applied, it was confirmed that a reaction between glucosinolates and myrosinase enzymes was induced to produce sulforaphane.

[0014] Broccoli sprout shape Usage (g) Amount of sulforaphane (mg) before intake raw broccoli sprouts Use 20g 0 Dried broccoli sprout powder Use 1.5g 0 Dried broccoli sprout powder to which this embodiment was applied Use 1.5g 2.46 mg

[0015] The generated sulforaphane content can be measured according to a general high-performance liquid chromatography (HPLC) analysis method.

Claims

Claim 1 A method for consuming broccoli sprouts after generating sulforaphane in vitro, characterized by comprising:

1. a step of placing dried broccoli sprout powder and water into a container and mixing them so that a reaction between glucosinolates and myrosinase within the dried broccoli sprout powder occurs inside the container; 2. a step of leaving the mixture for a certain period of time to induce the generation of sulforaphane; and 3. a step of consuming only the liquid containing the generated sulforaphane or consuming it together with the dried broccoli sprout powder. Claim 2 A method for consuming dried broccoli sprout powder according to claim 1, characterized in that, in step (1), the dried broccoli sprout powder is mixed with water having a temperature in the range of 45 to 75°C to facilitate the initiation of the reaction between glucosinolate and myrosinase. Claim 3 A method for consuming dried broccoli sprout powder according to claim 1, characterized in that, in step (2), the mixture is shaken to disperse it uniformly, and then left to stand for 20 to 250 minutes without additional intentional stirring to allow sulforaphane to be naturally generated. Claim 4 A method for consuming dried broccoli sprout powder, characterized in that, in the first step, additional vitamin C is added to ensure that the generated sulforaphane is not oxidized and remains stable. Claim 5 A method for consuming dried broccoli sprout powder according to claim 1, characterized by including an example in which 1.5g of dried broccoli sprout powder and 45mL of water at 70℃ are mixed in a 50mL container, the container is shaken for 60 seconds to mix, and then left to stand for 150 minutes to produce sulforaphane.

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