Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University, Khamriang, Kantarawichai, Mahasarakham 44150, Thailand.
Department of Biology and Biochemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK.
Molecules. 2018 Apr 19;23(4):955. doi: 10.3390/molecules23040955.
Myrosinase-positive bacteria from local fermented foods and beverages in Thailand with the capacity to metabolize glucosinolate and produce isothiocyanates (ITCs) were isolated and used as selected strains for Thai cabbage fermentation. 4A-2A3.1 (EX) from fermented fish and SB2X2 (EC) from fermented cabbage were the two highest ITC producers among seventeen strains identified by 16S rRNA technique. EC and EX were used to ferment Thai cabbage ( L. var. capitata) containing glucoiberin, glucoraphanin and 4-hydroxyglucobrassicin at 430.5, 615.1 and 108.5 µmol/100 g DW, respectively for 3 days at 25 °C. Different amounts of iberin nitrile, iberin, sulforaphane and indole 3-acetonitrile were produced by spontaneous, EX- and EC-induced cabbage fermentations, and significantly higher ITCs were detected ( < 0.01) with increased antioxidant activities. Iberin and sulforaphane production in EX-induced treatment peaked on day 2 at 117.4 and 294.1 µmol/100 g DW, respectively, significantly higher than iberin at 51.7 µmol/100 g DW but not significantly higher than sulforaphane at 242.6 µmol/100 g DW in EC-induced treatment at day 2. Maximum health-promoting benefits from this functional food can be obtained from consumption of a liquid portion of the fermented cabbage with higher ITC level along with a solid portion.
从泰国当地发酵食品和饮料中分离出具有代谢硫代葡萄糖苷并产生异硫氰酸酯 (ITC) 能力的黑芥子酶阳性细菌，并将其用作泰国白菜发酵的选定菌株。 通过 16S rRNA 技术鉴定的 17 株菌中，发酵鱼的 4A-2A3.1 (EX) 和发酵白菜的 SB2X2 (EC) 是两种最高的 ITC 产生菌。EC 和 EX 用于在 25°C 下发酵含有葡萄糖苷、葡萄糖芸薹素和 4-羟基葡萄糖异硫氰酸盐的泰国白菜（L. var. capitata），分别为 430.5、615.1 和 108.5 µmol/100 g DW，持续 3 天。在自发、EX 和 EC 诱导的白菜发酵中产生了不同量的异丁腈、异丁烯、萝卜硫素和吲哚 3-乙腈，并且随着抗氧化活性的增加，检测到更高水平的 ITC（<0.01）。EX 诱导处理中异丁烯和萝卜硫素的产量在第 2 天达到峰值，分别为 117.4 和 294.1 µmol/100 g DW，明显高于 EC 诱导处理中第 2 天的 51.7 µmol/100 g DW，但明显低于 242.6 µmol/100 g DW 的萝卜硫素。从这种功能性食品中获得最大的健康益处可以通过食用发酵白菜的液体部分获得，该部分具有更高的 ITC 水平，并搭配固体部分。
