School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea.
J Microbiol Biotechnol. 2023 Oct 28;33(10):1329-1336. doi: 10.4014/jmb.2302.02025. Epub 2023 Jun 20.
Microbial fermentation is often used to improve the functionality of plant-based food materials. Herein, we investigated changes in the physicochemical and functional properties of cabbage during yeast fermentation to develop new products using fermented cabbage. Among the 8 types of food-grade yeast, both and fermented 10% cabbage powder solution (w/w) the most effectively, leaving no soluble sugars after 12 h of fermentation. In addition, the yeast fermentation of cabbage resulted in functionally positive outcomes in terms of sulforaphane content, antioxidant properties, and anti-inflammatory activity. Specifically, the yeast-fermented cabbages contained about 500% more sulforaphane. The soluble fraction (5 μg/ml) of yeast-fermented cabbage had no cytotoxicity in murine RAW 264.7 cells, and the radical-scavenging capacity was equivalent to 1 μg/ml of ascorbic acid. Moreover, cabbage fermented with significantly suppressed both lipopolysaccharides (LPS)-induced nitric oxide production and LPS-induced reactive oxygen species production in RAW 264.7 cells, suggesting a potential anti-inflammatory effect. These results support the idea that yeast fermentation is promising for developing functionally improved cabbage products.
微生物发酵常用于改善植物性食品材料的功能性。在此，我们研究了白菜在酵母发酵过程中理化性质和功能特性的变化，旨在利用发酵白菜开发新产品。在 8 种食品级酵母中， 和 最有效地发酵 10%的白菜粉溶液（w/w），发酵 12 小时后没有可溶糖。此外，白菜的酵母发酵在硫代葡萄糖苷含量、抗氧化性能和抗炎活性方面产生了积极的效果。具体来说，酵母发酵的白菜含有约 500%更多的萝卜硫素。酵母发酵白菜的可溶部分（5μg/ml）在小鼠 RAW 264.7 细胞中没有细胞毒性，自由基清除能力相当于 1μg/ml 的抗坏血酸。此外， 显著抑制了 RAW 264.7 细胞中脂多糖（LPS）诱导的一氧化氮产生和 LPS 诱导的活性氧产生，表明其具有潜在的抗炎作用。这些结果支持了酵母发酵有望开发功能性改良白菜产品的观点。
