Food supplement developed to prevent cancer

  • “Broccoli’s myrosinase enzyme production and encapsulation for its use as a food supplement” That is the name of the Fondef project recently awarded to Alejandro Angulo, a graduate of Universidad de Santiago. In the VIU line (Valorización de la Investigación en la Universidad, in Spanish), the funds will allow to develop a capsule to prevent different cancers.

 

It is well known that eating vegetables provides many health benefits; even more: some of them have disease preventive properties. Like broccoli, for example, that according to different studies, can be a natural anticancer agent.

Based on this idea, Alejandro Angulo, Biotechnology Engineer graduated from Universidad de Santiago, submitted the project “Broccoli’s myrosinase enzyme production and encapsulation for its use as a food supplement” to the IV VIU Contest of Fondef (Fund for the Promotion of Scientific and Technological Development) and he was recently awarded the funds. The initiative has the purpose of developing a capsule to enhance the natural ability of the broccoli to prevent different cancers.

Alejandro Angulo, director of the project, explains that this vegetable is able to produce some antioxidant and anticancer compounds called isothiocyanates, like sulforphane, that is highly powerful. The precursor to this compound, the myrosinase enzyme, is found in broccoli. When you chew it, its tissue breaks down, the enzyme and the substrate react and sulforphane is naturally released. “If we have more optimal or high-activity enzymes, we could maximize the content of these anticancer compounds,” the researcher said.

For the above, he proposes to create a capsule containing purified enzyme that, when eaten with broccoli, increases the sulforphane content in the body, and therefore, its anticancer effect. However, the researcher warns that the product “would allow preventing cancer, but it would not be a treatment for cancer.”

The researcher says that the idea of developing this food supplement arose when he was looking for a topic for his dissertation work and contacted Dr. Andrea Mahn. She was working on a Fondecyt project that sought to transform broccoli into a functional food. “I focused on the broccoli enzyme that acts as a catalyst for the chemical reaction that releases the anticancer compound, and aspect that she was not studying. In my dissertation work I was trying to describe this enzyme to then purify it and leave it ready to be used in the product. It was then when we thought of developing a food supplement,” he remembers.

His idea was one of the 12 proposals submitted by Universidad de Santiago that won the last VIU Contest version, a historical record that ranks our University in the first place this year. The study will have the support of the Department of Technology Transfer (DGT, in Spanish) to move forward to the ultimate goal: to develop the product for market.

The project is at its first stage that includes a business plan and a work plan; then it will be evaluated to continue to the second stage: the project implementation. “In the long term, we expect to meet all the project stages and position the product as a recognized brand. The idea is to position the brand and sell our product,” the researcher concluded.

Translated by Marcela Contreras