In order to examine the functionality of broccoli sprout (Brassica oleracea, BS), solvent extracts were prepared and their anti-oxidative and immunomodulating activities were compared with those of broccoli (B). EtOH extracts (E) were potently higher than hot-water extracts (HW) in the antioxidant contents and radical scavenging activity. In particular, the total polyphenolic contents in addition to ABTS and DPPH radical scavenging activity were significantly higher in EtOH extract of broccoli sprout (BS-E; 9.15 mg GAE/g, 4.52 mg AEAC/g, and 1.14 mg AEAC/g) compared with that of broccoli (B-E; 7.83 mg GAE/g, 3.63 mg AEAC/g, and 0.97 mg/AEAC/g). Whereas, total flavonoid content was significantly higher in B-E (1.60 mg QE/g) than BS-E (1.43 mg QE/g). Anti-inflammatory activity was investigated using LPS-induced cell line model at a concentration of 10~100 μg/mL, in which all solvent extracts of both broccoli sprouts and broccoli were not toxic to RAW 264.7 cell lines. In anti-inflammatory activity of broccoli sprouts, EtOH extracts also showed significantly more potent activity than hot-water extracts in all sample concentrations tested. In addition, BS-E (100 μg/mL) inhibited nitric oxide (NO) and IL-6 production to 60.9% and 68.9% compared with the LPS inflammation group (without extracts), whereas B-E inhibited 49.6% and 54.9%. On the other hand, in immunostimulating activity by splenocytes and macrophages, hot-water extract showed significantly higher activity than EtOH extract. Especially, BS-HW stimulated the splenocyte proliferation (1.2-fold against saline group) and IFN-γ production (264.39 pg/mL) at 100 μg/mL, and the production of IL-6 (1.33-fold), IL-12 (1.09-fold) and TNF-α (1.49-fold) from macrophages was also significantly enhanced over broccoli. In conclusion, broccoli sprouts showed more potent anti-oxidative, anti-inflammatory and immunostimulating activity than broccoli, suggesting the possibility of using broccoli sprouts as functional food materials.

Abstract
 서 론
 재료 및 방법
  1. 재료 및 방법
  2. 브로콜리 새싹 용매추출물의 제조
  3. 브로콜리 새싹 용매추출물의 항산화 활성
  4. 브로콜리 새싹 용매추출물의 항염증 활성
  5. 브로콜리 새싹 용매추출물의 면역활성
  6. 통계처리
 결과 및 고찰
  1. 브로콜리 새싹의 용매추출물 조제
  2. 브로콜리 새싹 용매추출물의 항산화 활성
  3. 브로콜리 새싹 용매추출물의 항염증 활성
  4. 브로콜리 새싹 용매추출물의 면역활성
 요약 및 결론
 References

• 고종호(한국폴리텍대학 바이오캠퍼스 바이오식품분석학과) | Jong-Ho Koh (Dept. of Bio Food Analysis, Korea Bio-Polytechnic University)
• 김 훈(경희대학교 피부생명공학센터, 고려대학교 생물신소재연구소) | Hoon Kim (Skin Biotechnology Center, Kyung Hee University, Institute of Biomaterials, Korea University)
• 황종현(한국교통대학교 식품영양학과) | Jong-Hyun Hwang (Dept. of Food and Nutrition, Korea National University of Transportation)
• 유광원(한국교통대학교 식품영양학과) | Kwang-Won Yu (Dept. of Food and Nutrition, Korea National University of Transportation) Corresponding author