Sulforaphane-Enriched Broccoli Sprouts Pretreated by Pulsed Electric Fields Reduces Neuroinflammation and Ameliorates Scopolamine-Induced Amnesia in Mouse Brain through Its Antioxidant Ability via Nrf2-HO-1 Activation

Figure 1

Pulsed electric field (PEF) and enzyme activity increased sulforaphane content in broccoli sprouts. Broccoli sprout was treated with PEF and extracted followed by the treatment of myrosinase for increased enzyme activity to convert glucoraphane to sulforaphane. High-performance liquid chromatography (HPLC) evaluation of different broccoli extracts was performed. (a, b) Quantitative evaluations of sulforaphane in adult broccoli (AB), broccoli sprouts (SB), broccoli and induced enzyme activity (SB-Enz), sprout broccoli with PEF (SB-PEF), and sprout broccoli with PEF and induced enzyme activity (SB-PEF + Enz), and pure sulforaphane compound samples, using HPLC. (c, d) Amount of sulforaphane in broccoli plants, particularly in the hypocotyls, cotyledons, or radicle, following different PEF concentrations, with or without enzyme activity. All data are presented as error of the mean of three independent experiments.

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