Formation of Sulforaphane and Iberin Products from Thai Cabbage Fermented by Myrosinase-Positive Bacteria

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.

Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods

“…In uncooked kale samples, the iberin content (0.8 mg 100 g −1 F.W.) was similar to that reported for cabbage [48] and higher than for turnip [49]. This ITC was better conserved when cooked under stir-frying conditions, showing a loss of only 17% of the total (Figure 1b).…”

Effect of cold plasma and elicitors on bioactive contents, antioxidant activity and cytotoxicity of Thai rat‐tailed radish microgreens

“…Seven‐day‐old RTR microgreens were freeze‐dried as described previously 21 and the dried samples (250 mg) were added to 4 mL of 0.1 mol L –1 citrate–phosphate buffer (pH 7.0) and placed in a shaking incubator at 37 °C for 1 h at 250 rpm. The extracted solution was mixed with dichloromethane (DCM) at a ratio of 1:1 and then incubated at 37 °C for 30 min at 250 rpm.…”

Cabbage and fermented vegetables: from death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID-19

“…79 Sulforaphane [1-isothiocyanato-4-(methylsulfinyl)butane] is an isothiocyanate occurring in a stored form such as glucoraphanin in cruciferous vegetables 80,81 . Sulphoraphanes are also found in fermented cabbage 28,82 . Present in the plant as its precursor, glucoraphanin, sulforaphane is formed through the actions of myrosinase, a β-thioglucosidase present in either the plant tissue or the mammalian microbiome 83,84 .…”