萝卜硫素是一种有机硫植物化学物质，在体外和体内研究中已被证明具有显着的抗癌潜力，其作用机制包括诱导细胞凋亡、抑制细胞增殖和调节癌症发展中涉及的关键信号通路。然而，由于其生物利用度有限，其不稳定性给其临床应用带来了主要障碍。本研究旨在通过冷冻干燥与乳清 (BW) 和豌豆蛋白 (BP) 进行微胶囊化，提高西兰花中萝卜硫素的稳定性，从而提高其生物利用度。 BW 和 BP 通过粒度测量、颜色、红外光谱、扫描电子显微镜、热重分析和差示扫描量热法进行表征。进行动态体外胃肠消化以测量 BP、BW 和干西兰花中萝卜硫素的生物可利用性。使用Caco-2-HT29-MTX-E12肠道吸收模型来测量萝卜硫素的生物利用度。体外动态胃肠道消化显示，BW 的萝卜硫素生物可利用性 (67.7 ± 1.2%) 显着高于 BP (19.0 ± 2.2%) 和干西兰花 (19.6 ± 10.4%) (p < 0.01)。此外，与 BP (9.6 ± 1.2%) 和干西兰花 (15.8 ± 2.2%) 相比，BW 的萝卜硫素生物利用度也显着更高 (54.4 ± 4.0%) (p < 0.01)。将西兰花萝卜硫素与乳清蛋白微胶囊化显着提高了其体外生物可及性和生物利用度。这表明乳清分离蛋白可能是一种有前途的壁材料，可以保护和稳定萝卜硫素，以增强生物活性和应用（例如营养制剂）。

Sulforaphane, an organosulfur phytochemical, has been demonstrated to have significant anticancer potential in both in vitro and in vivo studies, exhibiting mechanisms of action that include inducing apoptosis, inhibiting cell proliferation, and modulating key signalling pathways involved in cancer development. However, its instability presents a major obstacle to its clinical application due to its limited bioavailability. This study aimed to improve the stability and thus the bioavailability of sulforaphane from broccoli by microencapsulation with whey (BW) and pea protein (BP) by freeze-drying. BW and BP were characterised by particle size measurement, colour, infrared spectroscopy, scanning electron microscopy, thermogravimetry, and differential scanning calorimetry. Dynamic in vitro gastrointestinal digestion was performed to measure sulforaphane bioaccessibility, in BP, BW and dried broccoli. A Caco-2-HT29-MTX-E12 intestinal absorption model was used to measure sulforaphane bioavailability. The in vitro dynamic gastrointestinal digestion revealed that sulforaphane bioaccessibility of BW was significantly higher (67.7 ± 1.2%) than BP (19.0 ± 2.2%) and dried broccoli (19.6 ± 10.4%) (p < 0.01). In addition, sulforaphane bioavailability of BW was also significantly greater (54.4 ± 4.0%) in comparison to BP (9.6 ± 1.2%) and dried broccoli (15.8 ± 2.2%) (p < 0.01). Microencapsulation of broccoli sulforaphane with whey protein significantly improved its in vitro bioaccessibility and bioavailability. This suggests that whey protein isolate could be a promising wall material to protect and stabilise sulforaphane for enhanced bioactivity and applications (such as nutraceutical formulations).