Phytochemicals in broccoli transcriptionally induce thioredoxin reductase

Previous studies have demonstrated transcriptional induction of thioredoxin reductase (TR) by sulforaphane (SF) purified from broccoli; the mechanism of induction is via an antioxidant response element (ARE) in the promoter region of the gene. The purpose of the present study was to further characterize the induction of TR by compounds in broccoli and to determine if SF is the primary compound responsible for this induction. Aqueous extracts were made from broccoli with low or high concentrations of selenium (Se) and/or SF and tested in a TR/luciferase reporter gene system in cultured cells. Phenolic acids commonly found in broccoli (sinapic, caffeic, ferulic, and protocatechuic) and ascorbic acid were also tested. At SF concentrations of < or =2 microM, broccoli extracts and purified SF activated transcription equally well, but 4 microM SF in broccoli extracts resulted in almost twice as much induction as 4 microM purified SF (P < 0.05). All broccoli extracts significantly increased TR and quinone reductase activity relative to controls (P < 0.05), but only extracts highest in Se increased glutathione peroxidase activity (P < 0.05). No phenolic acids tested induced transcription, but ascorbic acid resulted in modest dose-dependent induction between 0 and 120 microM (P < 0.001). These data suggest that SF accounts for most of the ARE-activated transcriptional induction of antioxidant genes by broccoli.