Influence of Fermentation on the Alleviative Effect of Glucosinolates from Broccoli Florets on Oxidative Stress in Caenorhabditis elegans

Abstract

To investigate the effect of lactic acid bacteria (LAB) fermentation on the antioxidant activity of glucosinolates from broccoli florets, the glucosinolate composition and in vitro antioxidant activity of broccoli florets fermented by Lactobacillus plantarum were determined, and the effect of glucosinolates extracted from fermented broccoli florets on oxidative stress resistance and antioxidant indicators in Caenorhabditis elegans was evaluated. Results showed that LAB fermentation improved the in vitro antioxidant activity of broccoli glucosinolates. Glucosinolates from fermented broccoli could increase the survival rate of C. elegans under heat and oxidative stress, significantly reduce the levels of reactive oxygen species (ROS) and lipofuscin (P < 0.05), and increase the activity of superoxide dismutase (SOD), thereby alleviating oxidative damage in C. elegans. To sum up, LAB fermentation can help to improve the antioxidant activity of broccoli glucosinolate, which will provide a theoretical basis for the development of glucosinolates from cruciferous vegetables.

Keywords

• broccoli glucosinolate; fermentation; caenorhabditis elegans; antioxidant capacity