Micro-grinding-based production for sulforaphene-enriched radish seeds extract via facilitating glucosinolates-myrosinase reaction, and evaluation of its anti-adipogenic effects.
Level 5 - mechanism / opinion, no new human data
In vitro cell culture and food chemistry laboratory experiment without human data.
PubMed 37506660 · doi:10.1016/j.foodchem.2023.136864
What was done
Researchers evaluated methods to optimize sulforaphene (SFEN) extraction from radish (*Raphanus sativus*) seeds by comparing roasting (at temperatures above 50 °C) against micro-grinding to different particle sizes (#1 grind ≈179.50 μm vs. #2 grind ≈11.31 μm). They assessed glucoraphenin availability, myrosinase activity, SFEN yield, and evaluated anti-adipogenic activity in 3T3-L1 pre-adipocytes.
What was found
Roasting above 50 °C reduced myrosinase activity and SFEN yield. Micro-grinding to a smaller particle size (#2 grind, ≈11.31 μm) increased SFEN yield compared to larger particles (#1 grind, ≈179.50 μm) by facilitating the release of glucoraphenin and myrosinase. The finer grind extract (#2) also inhibited adipogenesis in 3T3-L1 pre-adipocytes more effectively than the coarser grind (#1). Numerical values for extraction yields, adipogenic inhibition, and statistical significance were not reported in the abstract.
Why it matters
This work identifies micro-grinding as a physical processing method to maximize sulforaphene content from radish seeds without thermal degradation of myrosinase, informing functional food manufacturing processes.
Limits
Findings are limited strictly to benchtop chemical processing and an in vitro murine cell line (3T3-L1), with no in vivo animal or clinical testing. The abstract provides no exact quantitative effect sizes, concentration ranges, or statistical measures for any outcome.
Cited by
- supports Chewing radishes causes myrosinase to convert a glucoraphanin-like glucosinolate into sulforaphene and other isothiocyanates.