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The broccoli derivative sulforaphane extends lifespan by slowing the transcriptional aging clock

ABSTRACT: Sulforaphane (SFN), an organosulfur isothiocyanate derived from cruciferous vegetables, has been shown to inhibit inflammation, oxidative stress, and cancer cell growth; it has also been shown to increase the lifespan of the C. elegans nematode strain N2. Here, we tested the lifespan effects of SFN following the standard experimental procedures of the Caenorhabditis Intervention Testing Program (CITP). The CITP, a multi-institute research consortium, aims to identify chemical interventions that can robustly and reproducibly promote health and lifespan. To investigate the functional targets of SFN, we employed bulk RNA-Seq at a variety of ages to create a “transcriptional aging clock” using control individuals and then tested how global patterns of gene expression are altered under SFN treatment. Multi-dimensional scaling analysis of the transcriptome revealed transcriptional age under SFN treatment was similar to control individuals approximately four days younger, representing a nearly 20% shift relative to overall lifespan. These results support the idea that robust longevity-extending interventions can act via global effects across the organism, as revealed at a functional level via changes in gene expression.

ORGANISM(S): Caenorhabditis elegans

PROVIDER: GSE289233 | GEO | 2025/05/22

REPOSITORIES: GEO

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Effect of sulforaphane on gene expression in Spodoptera exigua and Trichoplusia ni

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Genome-wide transcriptome analysis of the dietary chemopreventive phytochemical sulforaphane on normal and prostate cancer cells.

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2014-07-11 | E-GEOD-48812 | biostudies-arrayexpress

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miRNA expression in H460 cells treated with sulforaphane

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Microwave cooking increases sulforaphane level in broccoli.

Project description:Sulforaphane (SFR), an anticarcinogenic compound, forms from the hydrolysis of glucoraphanin (GLR) in broccoli. Cooking methods have been shown to affect broccoli GLR and SFR levels, but little is known about the effect of lightly cooking processes on them. In this study, the effects of microwave and low-temperature cooking on GLR and SFR contents in broccoli were investigated. Both microwaving and mild heating increased the GLR and SFR levels in broccoli compared to the raw samples (without any treatment). In particular, SFR level was significantly low under 40°C and dramatically increased from 40 to 60°C, but nothing was detected at 70°C. Compared with conventional heating, microwave heating increased the GLR and SFR yield by about 80% at 50 and 60°C. Microwave power level also influenced the SFR contents. At the same temperatures (50 and 60°C), high-power microwave (950 W) with a short time produced over 40% more SFR than low-power microwave treatment (475 W). Hence, mild heating by microwave could increase the GLR and SFR levels in broccoli, and high-power microwave heating with temperature control at 60°C could retain higher bioavailability of these bioactive compounds in broccoli.

| S-EPMC7174218 | biostudies-literature

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