White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages
Consumption of foods rich in dietary antioxidants and anti-inflammatory compounds is becoming a key strategy to lower oxidative stress and inflammation. The objective of this work was to study the effect of fermentation and starter culture on ascorbigen (ABG) and vitamin C content, as well as antioxidant and anti-inflammatory properties of white cabbage (Brassica oleracea var. capitata cv. Megaton). Lactobacillus plantarum CECT 748 (LP), Leuconostoc mesenteroides CECT 219 (LM) or a mixed culture of both strains at 1:1 ratio (LPM) were used as starter cultures in sauerkraut manufacture. Microbiological and sensorial quality of sauerkraut was also examined. White cabbage fermentation increased (P < 0.05) ABG content (up to 12-fold), oxygen radical absorbance capacity (ORAC) values (up to 2-fold) and NO production inhibitory potency (up to 2.6-fold). Vitamin C content slightly decreased (P < 0.05) up to 1.4-fold during fermentation. LM sauerkraut showed the highest (P < 0.05) ABG concentration (204.8 μmol/100 g d.w.), ORAC values (164.0 μmol Trolox/g d.w.) and NO inhibitory potency (IC50 = 60.8 μg extract/mL). The microbiological quality of LM, LP and LPM sauerkrauts was satisfactory. Experimental sauerkrauts showed higher overall acceptability (P < 0.05) compared to commercial products. Consequently, selection of starter culture is of great importance in the manufacture of sauerkraut with improved content of bioactive compounds and health-promoting potential.
| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2012-04
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| Subjects: | Starter culture, Sauerkraut, Ascorbigen, Antioxidant activity, Anti-inflammatory activity, |
| Online Access: | http://hdl.handle.net/10261/61552 http://dx.doi.org/10.13039/501100007273 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003339 |
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