Cooked Broccoli Alters Cecal Microbiota and Impacts Microbial Metabolism of Glucoraphanin in Lean and Obese Mice

Scope: Brassica vegetables contain unique compounds known as glucosinolates (GSLs), which, when hydrolyzed by plant or microbial myrosinase, form bioactive isothiocyanates (ITCs) that offer health benefits to the host. The present study evaluated the impact of cooked broccoli (broccoli myrosinase inactivated) consumption on cecal microbial metabolism of glucoraphanin (GRP) in lean and obese mice and characterized the changes in cecal microbiota following broccoli-containing diets. Methods and results: Twenty lean and 20 diet-induced obese (DIO) mice were randomized to consume control or cooked broccoli supplemented diets for 7 days. Cooked broccoli consumption increased ex vivo microbial GRP hydrolysis by cecal contents collected from lean and obese mice, led to increased production of sulforaphane (SF), sulforaphane-cysteine (SF-CYS), total ITC, and colonic NAD(P)H: Quinone Oxidoreductase (NQO1) activity. Further investigation revealed increased abundance of health-promoting gut microbiota, including Lachnospiraceae NK4A136 group and Dubosiella newyorkensis, following broccoli-containing diets. The Peptococcaseae family, the Blautia genus, and an amplicon sequence variation (ASV) from the Oscillospiraceae family exhibited negative correlation with total ITC production. Conclusion: These finding suggest that cooked broccoli consumption enhances microbial GRP hydrolysis to produce more bioactive ITCs and inform future strategies toward altering microbial GSL metabolism to promote gut health in both lean and obese individuals.