Abstract
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. Enterobacter xiangfangensis 4A-2A3.1 (EX) from fermented fish and Enterococcus casseliflavus 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 (Brassica oleracea 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 (p < 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.
Highlights
IntroductionNon-communicable diseases (NCDs) are the leading causes of deaths in the country [1,2,3]
Over the past 30 years, the public health landscape in Thailand has changed dramatically.Currently, non-communicable diseases (NCDs) are the leading causes of deaths in the country [1,2,3].These include cancer, cardiovascular disease, emphysema, diabetes and cirrhosis which are thought to be associated with free radical induced oxidative damage [4]
When sinigrin was metabolized by bacterial myrosinase, the degradation product i.e., ITC namely allyl isothiocyanate (AITC) 6 was expected
Summary
Non-communicable diseases (NCDs) are the leading causes of deaths in the country [1,2,3]. These include cancer, cardiovascular disease, emphysema, diabetes and cirrhosis which are thought to be associated with free radical induced oxidative damage [4]. Attention has focused on the development of antioxidative supplements or foods containing antioxidants as an effective and natural way to diminish oxidative damage and exert a beneficial effect on human health [5,6]. Thai fermented cabbage (a.k.a. ka-lum-plee-dong) is a popular traditional Thai dish made from shredded white cabbage White cabbage is enriched with glucosinolates (GSLs) 1 that differ between varieties, climatic and growth conditions [11]
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