Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043

Influence of fermentation on glucosinolates and glucobrassicin degradation products in sauerkraut

“…The most predominant aliphatic glucosinolate in cv. Storema was found to be singrin with a concentration of 60.4 lmol/100 g FW followed by glucoiberin at 46.0 lmol/100 g Ratcliffe, 2006) or glucoiberin (Peñas et al, 2011;Sarvan et al, 2013). The other dominating glucosinolates in Storema were glucobrassicin, glucoraphanin and 4-methoxy-glucobrassicin.…”

Lactobacillus paracasei-Enriched Vegetables Containing Health Promoting Molecules

“…Indeed, fortification with a L. paracasei probiotic strain was demonstrated for several vegetable types and extensively verified using table olives, artichokes, and cabbage with the realization of new probiotic vegetable products (Lavermicocca et al, 2005;Sarvan et al, 2013;Valerio et al, 2006). Probiotic strains used as starter culture may combine the positive image of fermented foods with the functional appeal of the probiotic.…”

“…For acidified ready-to-eat vegetable-or fruit-based products (foods to which acids have been added), even if the risk of pathogens' growth is considered not significant due to the low pH value (below 4.6), pathogenic microorganisms can adapt to acidic conditions and survive during shelf life (Gandhi and Chikindas, 2007;Uyttendaele et al, 2009). Moreover, the probiotic L. paracasei IMPC2.1 was further successfully applied to cabbage fermentation leading to a functional food characterized by a high content of bioactive molecules and live probiotic bacterial cells (Sarvan et al, 2013) (see Section 2). enterica, and Escherichia coli avoiding a pasteurization step.…”

“…From the damaged vegetable cells, GSs as well as myrosinase, can diffuse and the enzyme can get into contact with GSs and will hydrolyse them (Verkerk et al, 2009). Actually, the probiotic L. paracasei IMPC2.1 has been used for this having the advantage that not only the GS content will be retained, but also the probiotic can add health benefits to the final fermented food (Sarvan et al, 2013). In order to develop a fermented cabbage still containing GSs, it seems necessary to inactivate the myrosinase activity prior to the fermentation process.…”

“…This has been shown to be detrimental for the amounts of GSs in the final fermented products (Martinez-Villaluenga et al, 2009;Tolonen et al, 2002). Figure 24.1 shows the total GSs content after the different processing steps: raw, blanched, and fermented by the probiotic starter, with respect to the content in traditional sauerkraut (Sarvan et al, 2013). A thermal treatment like a mild blanching step can be used for this.…”