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Zdziobek P, Jodłowski GS, Strzelec EA. Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum. Molecules 2023; 28:4594. [PMID: 37375149 DOI: 10.3390/molecules28124594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 06/01/2023] [Accepted: 06/04/2023] [Indexed: 06/29/2023] Open
Abstract
The content of polyphenols, lactic acid, and antioxidant properties in fermented juice increases more at 30 °C than at 35 °C during the lactic fermentation process in butanol extract and broccoli juice. The concentration of polyphenols is expressed by phenolic acid equivalents as gallic acid-Total Phenolic Content (TPC), ferulic acid (CFA), p-cumaric acid (CPA), sinapic acid (CSA), and caffeic acid (CCA). The polyphenols present in fermented juice exhibit antioxidant properties and the ability to reduce free radicals using total antioxidant capacity (TAC) assay, while also the percentage of the DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging activity. Lactic acid concentration (LAC), total flavonoid content as quercetin equivalents (QC), and acidity increases during the work of Lactiplantibacillus plantarum (previously Lactobacillus plantarum) in broccoli juice. The pH was monitored during the process of fermentation in both temperatures (30 °C and 35 °C). Densitometric measurements of lactic bacteria (LAB) showed increasing concentration at 30 °C and 35 °C after 100 h (~4 h), but the value concentration dropped after 196 h. The Gram staining showed only Gram-positive bacilli Lactobacillus plantarum ATCC 8014. The Fourier transform infrared (FTIR) spectrum for the fermented juice showed the characteristic carbon-nitrogen vibrations that may originate from glucosinolates or isothiocyanates. Among the fermentation gases, more CO2 was released from fermenters at 35 °C than at 30 °C. The biopreservation used Lactiplantibacillus plantarum to prevent the problem of food waste of plant origin. The probiotic bacteria used in fermentation have a very beneficial effect on health and the human body.
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Affiliation(s)
- Patryk Zdziobek
- Department of Fuels Technology, Faculty of Energy and Fuels, AGH University of Krakow, 30-059 Kraków, Poland
| | - Grzegorz Stefan Jodłowski
- Department of Fuels Technology, Faculty of Energy and Fuels, AGH University of Krakow, 30-059 Kraków, Poland
| | - Edyta Aneta Strzelec
- Department of Fuels Technology, Faculty of Energy and Fuels, AGH University of Krakow, 30-059 Kraków, Poland
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2
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Plaza-Vinuesa L, Hernandez-Hernandez O, Sánchez-Arroyo A, Cumella JM, Corzo N, Muñoz-Labrador AM, Moreno FJ, Rivas BDL, Muñoz R. Deciphering the Myrosinase-like Activity of Lactiplantibacillus plantarum WCFS1 among GH1 Family Glycoside Hydrolases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15531-15538. [PMID: 36454042 DOI: 10.1021/acs.jafc.2c06240] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The hydrolysis of plant glucosinolates by myrosinases (thioglucosidases) originates metabolites with chemopreventive properties. In this study, the ability to hydrolyze the glucosinolate sinigrin by cultures or protein extracts of Lactiplantibacillus plantarum WCFS1 was assayed. This strain possesses myrosinase-like activity as sinigrin was partly hydrolyzed by induced cultures but not by protein extracts. The 11 glycoside hydrolase GH1 family proteins, annotated as 6-phospho-β-glucosidases, were the proteins most similar to plant myrosinases. The activity of these proteins was assayed against sinigrin and synthetic glucosides. As expected, none of the proteins assayed possessed myrosinase activity against sinigrin or the synthetic β-thio-glucoside derivative or against the β-glucoside. However, all 11 proteins were active on the phosphorylated-β-glucoside derivative. Moreover, only eight of these proteins were active on phospho-β-thioglucose. These results supported that, in L. plantarum WCFS1, glucosinolates may undergo previous phosphorylation, and GH1 proteins are the glycosidases involved in the hydrolysis of phosphorylated glucosinolates.
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Affiliation(s)
- Laura Plaza-Vinuesa
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, José Antonio Novais 10, Madrid 28040, Spain
| | - Oswaldo Hernandez-Hernandez
- Instituto de Investigación en Ciencias de La Alimentación (CIAL), CSIC-UAM, CEI (UAM+CSIC), Nicolás Cabrera 9, Madrid 28049, Spain
| | - Ana Sánchez-Arroyo
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, José Antonio Novais 10, Madrid 28040, Spain
| | - José M Cumella
- Instituto de Química Médica (IQM), CSIC, Juan de la Cierva 3, Madrid 28006, Spain
| | - Nieves Corzo
- Instituto de Investigación en Ciencias de La Alimentación (CIAL), CSIC-UAM, CEI (UAM+CSIC), Nicolás Cabrera 9, Madrid 28049, Spain
| | - Ana M Muñoz-Labrador
- Instituto de Investigación en Ciencias de La Alimentación (CIAL), CSIC-UAM, CEI (UAM+CSIC), Nicolás Cabrera 9, Madrid 28049, Spain
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de La Alimentación (CIAL), CSIC-UAM, CEI (UAM+CSIC), Nicolás Cabrera 9, Madrid 28049, Spain
| | - Blanca de Las Rivas
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, José Antonio Novais 10, Madrid 28040, Spain
| | - Rosario Muñoz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, José Antonio Novais 10, Madrid 28040, Spain
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Szutowska J, Gwiazdowska D, Rybicka I, Pawlak-Lemańska K, Biegańska-Marecik R, Gliszczyńska-Świgło A. Controlled fermentation of curly kale juice with the use of autochthonous starter cultures. Food Res Int 2021; 149:110674. [PMID: 34600676 DOI: 10.1016/j.foodres.2021.110674] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 08/04/2021] [Accepted: 08/25/2021] [Indexed: 01/17/2023]
Abstract
The aim of this paper was to evaluate the influence of different indigenous lactic acid bacteria isolates - as a single culture or bacterial consortium - on the functional and physicochemical properties of fermented curly kale juice. All tested variants exhibited good growth parameters, manifested by efficient pH lowering, increases in acidity, and fructose and glucose metabolism, as well as a significant inhibition of pathogens. A slight increase in total phenolic content was observed, while antioxidant activity remained unchanged. L. sakei and MIX A were associated with an increase in riboflavin and pyridoxine content, while L. plantarum only contributed to an increase in vitamin B6 content. Bioconversion of individual phenolic compounds, carotenoids, and glucosinolates strongly depended on the strain-specific metabolism. In the process, the levels of ferulic acid and other hydroxycinnamic acids were maintained, while the content of 9-cis lutein increased. Considering presented results and our previous research regarding probiotic features of LAB strains, among tested starter cultures - L. plantarum seemed to possess the best characteristics as a potential starter culture for controlled fermentation of curly kale juice.
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Affiliation(s)
- Julia Szutowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland.
| | - Daniela Gwiazdowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
| | - Katarzyna Pawlak-Lemańska
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
| | - Róża Biegańska-Marecik
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Ul. Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Anna Gliszczyńska-Świgło
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
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Tomita S, Watanabe J, Kuribayashi T, Tanaka S, Kawahara T. Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles in nozawana pickle fermentation. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 2:100019. [PMID: 35415626 PMCID: PMC8991705 DOI: 10.1016/j.fochms.2021.100019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 02/15/2021] [Accepted: 03/12/2021] [Indexed: 11/28/2022]
Abstract
Metabolomic characterization of a lactic-fermented pickle of nozawana (Brassica rapa L. var. hakabura) was conducted to evaluate the effects of different starter culture strains on the chemical profiles. We compared the profiles of water-soluble and volatile compounds obtained by non-targeted nuclear magnetic resonance and solid-phase microextraction gas chromatography/mass spectrometry analyses. Principal component analyses indicated that the fermented samples differed significantly in terms of the levels of various compounds, including taste- and aroma-active components, such as water-soluble residual sugars, organic acids, mannitol, ethanol, dihydroxyacetone, ornithine, γ-aminobutyric acid, choline, volatile isothiocyanates, 3,4-epithiobutyl cyanide, 2,3-butanedione, acetoin, ethyl acetate, dimethyl trisulfide, and S-methyl thioacetate. Fermentation with a Latilactobacillus curvatus culture was associated with a unique metabolite profile characterized by higher levels of isothiocyanates and hexanoic acid and lower levels of lactic acid, acetic acid, acetoin, and 2,3-butanedione. These variations in the chemical profile might be associated with different qualities in fermented nozawana pickle products.
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Affiliation(s)
- Satoru Tomita
- Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Jun Watanabe
- Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Takeshi Kuribayashi
- Food Technology Department, Nagano Prefecture General Industrial Technology Center, 205-1 Kurita, Nagano, Nagano 380-0921, Japan
| | - Sachi Tanaka
- Faculty of Agriculture, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan.,Academic Assembly School of Science and Technology, Institute of Agriculture, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan
| | - Takeshi Kawahara
- Faculty of Agriculture, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan.,Academic Assembly School of Science and Technology, Institute of Agriculture, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan
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5
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Ciska E, Honke J, Drabińska N. Changes in glucosinolates and their breakdown products during the fermentation of cabbage and prolonged storage of sauerkraut: Focus on sauerkraut juice. Food Chem 2021; 365:130498. [PMID: 34243119 DOI: 10.1016/j.foodchem.2021.130498] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 06/22/2021] [Accepted: 06/28/2021] [Indexed: 10/21/2022]
Abstract
Sauerkraut juice has not gained much scientific attention to date. Therefore, this study aimed to track changes in glucosinolates (GLS) during fermentation of white cabbage and the formation of corresponding breakdown products in sauerkraut and sauerkraut juice separately and to evaluate their stability during prolonged storage of the final products. The results obtained indicate that both sauerkraut and sauerkraut juice are a good source of bioactive compounds: ascorbigen and isothiocyanates. The stability of individual compounds during storage varied, and the absolute content of phytochemicals depended on the content of native GLS in the raw material and its bacterial composition. The dominant compound was ascorbigen, stable in acidic pH in both sauerkraut and sauerkraut juice, even after prolonged storage. Sauerkraut juice was also found as a rich source of bioactive isothiocyanates. One 250 mL glass of sauerkraut juice (after two weeks) can deliver approx. 75 μmol of bioactive ascorbien and isothiocyanates, hence it can be considered as functional food, delivering beneficial health effects.
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Affiliation(s)
- Ewa Ciska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
| | - Joanna Honke
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland
| | - Natalia Drabińska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
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6
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ALAN Y, YILDIZ N. Effects of Lactobacillus used as the starter culture on naturally fermented pickled cabbage. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.45020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Wu X, Huang H, Childs H, Wu Y, Yu L, Pehrsson PR. Glucosinolates in Brassica Vegetables: Characterization and Factors That Influence Distribution, Content, and Intake. Annu Rev Food Sci Technol 2021; 12:485-511. [PMID: 33467908 DOI: 10.1146/annurev-food-070620-025744] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Glucosinolates (GSLs) are a class of sulfur-containing compounds found predominantly in the genus Brassica of the Brassicaceae family. Certain edible plants in Brassica, known as Brassica vegetables, are among the most commonly consumed vegetables in the world. Over the last three decades, mounting evidence has suggested an inverse association between consumption of Brassica vegetables and the risk of various types of cancer. The biological activities of Brassica vegetables have been largely attributed to the hydrolytic products of GSLs. GSLs can be hydrolyzed by enzymes; thermal or chemical degradation also breaks down GSLs. There is considerable variation of GSLs in Brassica spp., which are caused by genetic and environmental factors. Most Brassica vegetables are consumed after cooking; common cooking methods have a complex influence on the levels of GSLs. The variationof GSLs in Brassica vegetables and the influence of cooking and processing methods ultimately affect their intake and health-promoting properties.
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Affiliation(s)
- Xianli Wu
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, USA;
| | - Hui Huang
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
| | - Holly Childs
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
| | - Yanbei Wu
- China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Liangli Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
| | - Pamela R Pehrsson
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, USA;
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8
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Yuanfeng W, Chengzhi L, Ligen Z, Juan S, Xinjie S, Yao Z, Jianwei M. Approaches for enhancing the stability and formation of sulforaphane. Food Chem 2020; 345:128771. [PMID: 33601652 DOI: 10.1016/j.foodchem.2020.128771] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 11/21/2020] [Accepted: 11/28/2020] [Indexed: 12/15/2022]
Abstract
The isothiocyanate sulforaphane (SF) is one of the most potent naturally occurring Phase 2 enzymes inducers derived from brassica vegetables like broccoli, cabbage, brussel sprouts, etc. Ingestion of broccoli releases SF via hydrolysis of glucoraphanin (GRP) by plant myrosinase and/or intestinal microbiota. However, both SF and plant myrosinase are thermal-labile, and the epithiospecifier protein (ESP) directs the hydrolysis of GRP toward formation of sulforaphane nitrile instead of SF. In addition, bacterial myrosinase has low hydrolyzing efficiency. In this review, we discuss strategies that could be employed to improve the stability of SF, increase SF formation during thermal and non-thermal processing of broccoli, and enhance the myrosinase-like activity of the gut microbiota. Furthermore, new cooking methods or blanching technologies should be developed to maintain myrosinase activity, and novel thermostable myrosinase and/or microbes with high SF producing abilities should also be developed.
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Affiliation(s)
- Wu Yuanfeng
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou, China.
| | - Lv Chengzhi
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou, China.
| | - Zou Ligen
- Hangzhou Academy of Agricultural Sciences, Zhejiang, Hangzhou, China.
| | - Sun Juan
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou, China.
| | - Song Xinjie
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou, China.
| | - Zhang Yao
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou, China.
| | - Mao Jianwei
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang, Hangzhou, China; Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Produces, Zhejiang, Hangzhou, China.
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9
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Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus. Food Chem 2020; 341:128118. [PMID: 33022577 DOI: 10.1016/j.foodchem.2020.128118] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 07/23/2020] [Accepted: 09/13/2020] [Indexed: 12/14/2022]
Abstract
A metabolomics approach was employed to investigate differences and correlations among key odorants and non-volatile metabolites in broccoli juices fermented by plant- and animal-derived Pediococcus pentosaceus. Forty volatile metabolites were identified by headspace solid-phase microextraction/gas chromatography-mass spectrometry. According to orthogonal projections to latent structures-differential analysis, 24 and 21 differential volatiles were detected after fermentation by plant- and animal-derived P. pentosaceus, respectively. The concentrations of 10 odorants (OAV ≥ 1) detected by gas chromatography-olfactometry changed significantly after fermentation by P. pentosaceus. Using ultrahigh-pressure liquid chromatography/quadrupole time-of-flight mass spectrometry, 49.47% of the non-volatile metabolites were classified as lipids and lipid-like molecules. The relative expressions of five non-volatile metabolites that exhibited significant correlations with odorants using Spearman correlation analysis changed significantly after fermentation. Fermentation with animal- and plant-derived P. pentosaceus can therefore change key odorants and non-volatile metabolites in broccoli juice that contribute to the characteristic organoleptic properties of products.
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Key Words
- 1-Hexanol (PubChem CID: 8103)
- 1-Octen-3-ol (PubChem CID: 18827)
- 2,4-Hexadienal, (E,E)- (PubChem CID: 637564)
- 2-Hexen-1-ol, (E)- (PubChem CID: 5,318,042)
- 2-Hexenal, (E)- (PubChem CID: 5281168);
- 3-Hexen-1-ol, (Z)- (PubChem CID: 5281167)
- Dimethyl disulfide (PubChem CID: 12232)
- Dimethyl trisulfide (PubChem CID: 19310)
- Fermented broccoli juice
- Furan, 2-ethyl- (PubChem CID: 18554)
- Furan, 2-pentyl (PubChem CID: 19602)
- Hexanal (PubChem CID: 6184)
- Key odorant
- Non-volatile metabolite
- Pediococcus pentosaceus
- Thiocyanic acid, methyl ester (PubChem CID: 11168)
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Vinicius De Melo Pereira G, De Carvalho Neto DP, Junqueira ACDO, Karp SG, Letti LAJ, Magalhães Júnior AI, Soccol CR. A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630636] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Dão P. De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Ana C. De O. Junqueira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Susan G. Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Luiz A. J. Letti
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | | | - Carlos R. Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
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Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Res Int 2018; 104:86-99. [DOI: 10.1016/j.foodres.2017.09.031] [Citation(s) in RCA: 244] [Impact Index Per Article: 40.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 08/27/2017] [Accepted: 09/09/2017] [Indexed: 12/18/2022]
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12
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PCR-DGGE analysis of population dynamics of lactic acid bacteria in kimchi by addition of bacteriocins. Food Sci Biotechnol 2016; 25:1123-1128. [PMID: 30263384 DOI: 10.1007/s10068-016-0180-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2016] [Revised: 05/30/2016] [Accepted: 05/31/2016] [Indexed: 10/21/2022] Open
Abstract
The effects of two crude bacteriocins (DF01 and K10) on lactic acid bacteria (LAB) communities and pH during kimchi fermentation were analyzed by polymerase chain reactiondenaturing gradient gel electrophoresis (PCR-DGGE). Crude LAB bacteriocins, prepared by ammonium sulfate precipitation, were added at 5 AU/mL, and kimchi was incubated at 20°C for 7 days. The pH and titratable acidity of the kimchies were determined daily, and the amplified 16S rRNA products were analyzed by PCR-DGGE. The common and main LAB were Weissella spp., Leuconostoc spp., and Lactobacillus spp. from both control and bacteriocin-treated samples. Among them, W. koreensis, W. confusa, and Lb. sakei were the predominant microorganisms throughout the fermentation period. Some obligate and facultatively heterofermentative LAB were detected from the bacteriocin-treated samples. The pH of the kimchi samples treated with each bacteriocin was higher (ca. 0.8 unit) than that of the control at day 4 and 5.
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Chi Y, Zhang Q, Chen G, Zhao J, Zhang H, Jia D, Yao K. Survival ofEscherichia coliO157:H7, nitrite content and sensory acceptance of low-salt Chinese paocai fermented by screened lactic acid bacteria. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13197] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Yuanlong Chi
- Department of Food Engineering; Sichuan University; Chengdu 610065 China
- Chengdu Food and Drug Administration Research Institute; Chengdu 610041 China
| | - Qisheng Zhang
- Department of Food Engineering; Sichuan University; Chengdu 610065 China
- Sichuan Academy of Food and Fermentation Industries; Chengdu 611130 China
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute; Meishan 620020 China
| | - Gong Chen
- Sichuan Academy of Food and Fermentation Industries; Chengdu 611130 China
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute; Meishan 620020 China
| | - Jiayuan Zhao
- Department of Food Engineering; Sichuan University; Chengdu 610065 China
| | - Hongmei Zhang
- Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute; Meishan 620020 China
| | - Dongying Jia
- Department of Food Engineering; Sichuan University; Chengdu 610065 China
| | - Kai Yao
- Department of Food Engineering; Sichuan University; Chengdu 610065 China
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14
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Zhang Q, Chen G, Shen W, Wang Y, Zhang W, Chi Y. Microbial safety and sensory quality of instant low-salt Chinese paocai. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.041] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Palani K, Harbaum-Piayda B, Meske D, Keppler JK, Bockelmann W, Heller KJ, Schwarz K. Influence of fermentation on glucosinolates and glucobrassicin degradation products in sauerkraut. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.06.012] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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16
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Fermentation of Chinese sauerkraut in pure culture and binary co-culture with Leuconostoc mesenteroides and Lactobacillus plantarum. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.059] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9104-9] [Citation(s) in RCA: 97] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Hanschen FS, Lamy E, Schreiner M, Rohn S. Reactivity and stability of glucosinolates and their breakdown products in foods. Angew Chem Int Ed Engl 2014; 53:11430-50. [PMID: 25163974 DOI: 10.1002/anie.201402639] [Citation(s) in RCA: 199] [Impact Index Per Article: 19.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2014] [Indexed: 12/25/2022]
Abstract
The chemistry of glucosinolates and their behavior during food processing is very complex. Their instability leads to the formation of a bunch of breakdown and reaction products that are very often reactive themselves. Although excessive consumption of cabbage varieties has been thought for long time to have adverse, especially goitrogenic effects, nowadays, epidemiologic studies provide data that there might be beneficial health effects as well. Especially Brassica vegetables, such as broccoli, radish, or cabbage, are rich in these interesting plant metabolites. However, information on the bioactivity of glucosinolates is only valuable when one knows which compounds are formed during processing and subsequent consumption. This review provides a comprehensive, in-depth overview on the chemical reactivity of different glucosinolates and breakdown products thereof during food preparation.
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Affiliation(s)
- Franziska S Hanschen
- Department of Quality, Leibniz-Institute of Vegetable and Ornamental Crops Großbeeren and Erfurt e.V. Theodor-Echtermeyer-Weg 1, 14979 Großbeeren (Germany) http://www.igzev.de.
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Hanschen FS, Lamy E, Schreiner M, Rohn S. Reaktivität und Stabilität von Glucosinolaten und ihren Abbauprodukten in Lebensmitteln. Angew Chem Int Ed Engl 2014. [DOI: 10.1002/ange.201402639] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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20
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Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.12.033] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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21
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22
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Sarvan I, Valerio F, Lonigro SL, de Candia S, Verkerk R, Dekker M, Lavermicocca P. Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.065] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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23
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Hunaefi D, Gruda N, Riedel H, Akumo DN, Saw NMMT, Smetanska I. Improvement of Antioxidant Activities in Red Cabbage Sprouts by Lactic Acid Bacterial Fermentation. FOOD BIOTECHNOL 2013. [DOI: 10.1080/08905436.2013.836709] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Rao Y, Chang W, Xiang W, Li M, Che Z, Tang J. Screening and Performance of L
actobacillus plantarum
E11 with Bacteriocin-Like Substance Secretion as Fermentation Starter of Sichuan Pickle. J Food Saf 2013. [DOI: 10.1111/jfs.12075] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Yu Rao
- School of Bioengineering; Xihua University; Chengdu China
| | - Wei Chang
- School of Bioengineering; Xihua University; Chengdu China
| | - Wenliang Xiang
- School of Bioengineering; Xihua University; Chengdu China
| | - Mingyuan Li
- School of Bioengineering; Xihua University; Chengdu China
| | - Zhenming Che
- School of Bioengineering; Xihua University; Chengdu China
| | - Jie Tang
- School of Bioengineering; Xihua University; Chengdu China
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25
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Jaiswal AK, Gupta S, Abu-Ghannam N. Optimisation of lactic acid fermentation of York cabbage for the development of potential probiotic products. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03010.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Martinez-Villaluenga C, Peñas E, Sidro B, Ullate M, Frias J, Vidal-Valverde C. White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.023] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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27
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Lara-Lledó M, Olaimat A, Holley RA. Inhibition of Listeria monocytogenes on bologna sausages by an antimicrobial film containing mustard extract or sinigrin. Int J Food Microbiol 2012; 156:25-31. [PMID: 22424932 DOI: 10.1016/j.ijfoodmicro.2012.02.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2011] [Revised: 02/17/2012] [Accepted: 02/23/2012] [Indexed: 11/18/2022]
Abstract
The ability of Listeria (L.) monocytogenes to convert glucosinolates into antimicrobial isothiocyanates was investigated. Mustard glucosinolates in pure (sinigrin) or extract forms (sinigrin, oriental; sinalbin, yellow mustard) were used in broth media and in a polyvinyl polyethylene glycol graft copolymer (PPG) packaging film with bologna to examine their value as antimicrobial precursors for the control of L. monocytogenes viability and extension of bologna shelf-life at 4 °C. During broth tests with deodorized (myrosinase-inactivated) mustard extracts (10 d at 20 °C) or with purified sinigrin (21 d at 20 °C) L. monocytogenes was only inhibited when exogenous myrosinase was added. None the less, the organism was able to hydrolyze almost half the pure sinigrin by 21 d in tests without added enzyme. Reductions in sinigrin levels were measured by reversed-phase liquid chromatography, and in the absence of L. monocytogenes or added myrosinase the glucosinolate was stable. When pure sinigrin, oriental or yellow mustard extracts were incorporated in PPG films containing 3, 5 and 6% (w/w) of the corresponding glucosinolate and used to package bologna inoculated with 4 log CFU/g L. monocytogenes, the pathogen became undetectable in bologna packed with the oriental mustard extract at 52 d storage and remained undetectable at 70 d. The yellow mustard extract was less inhibitory and the pure sinigrin was not antimicrobial. L. monocytogenes numbers reached >7 log CFU/g in the film and untreated controls at 17 d storage. At 35 d storage, samples packed with control film contained sufficient numbers of lactic acid bacteria (LAB) (>7 log CFU/g) to be considered spoiled, whereas treatments containing mustard or sinigrin remained <7 log CFU/g LAB for ≤ 70 d. L. monocytogenes played a key role in exerting control over its own viability in bologna by hydrolysis of the glucosinolate in the oriental mustard film, but other antimicrobials in treatments may have contributed.
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Affiliation(s)
- Marta Lara-Lledó
- Materials and Packaging System Department, Packaging, Transport & Logistics Research Centre-ITENE, 46980 Paterna-Valencia, Spain
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28
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Gupta S, Abu-Ghannam N. Probiotic Fermentation of Plant Based Products: Possibilities and Opportunities. Crit Rev Food Sci Nutr 2012; 52:183-99. [DOI: 10.1080/10408398.2010.499779] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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29
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Jung JY, Lee SH, Lee HJ, Seo HY, Park WS, Jeon CO. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation. Int J Food Microbiol 2011; 153:378-87. [PMID: 22189023 DOI: 10.1016/j.ijfoodmicro.2011.11.030] [Citation(s) in RCA: 179] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2011] [Revised: 11/20/2011] [Accepted: 11/28/2011] [Indexed: 12/20/2022]
Abstract
Kimchi fermentation usually relies upon the growth of naturally-occurring various heterofermentative lactic acid bacteria (LAB). This sometimes makes it difficult to produce kimchi with uniform quality. The use of Leuconostoc mesenteroides as a starter has been considered to produce commercial fermented kimchi with uniform and good quality in Korea. In this study, a combination of a barcoded pyrosequencing strategy and a (1)H NMR technique was used to investigate the effects of Leu. mesenteroides strain B1 as a starter culture for kimchi fermentation. Baechu (Chinese cabbage) and Chonggak (radish) kimchi with and without Leu. mesenteroides inoculation were prepared, respectively and their characteristics that included pH, cell number, bacterial community, and metabolites were monitored periodically for 40 days. Barcoded pyrosequencing analysis showed that the numbers of bacterial operational taxonomic units (OTU) in starter kimchi decreased more quickly than that in non-starter kimchi. Members of the genera Leuconostoc, Lactobacillus, and Weissella were dominant LAB regardless of the kimchi type or starter inoculation. Among the three genera, Leuconostoc was the most abundant, followed by Lactobacillus and Weissella. The use of Leu. mesenteroides as a starter increased the Leuconostoc proportions and decreased the Lactobacillus proportions in both type of kimchi during kimchi fermentation. However, interestingly, the use of the kimchi starter more highly maintained the Weissella proportions of starter kimchi compared to that in the non-starter kimchi until fermentation was complete. Metabolite analysis using the (1)H NMR technique showed that both Baechu and Chonggak kimchi with the starter culture began to consume free sugars earlier and produced a little greater amounts of lactic and acetic acids and mannitol. Metabolite analysis demonstrated that kimchi fermentation using Leu. mesenteroides as a starter was completed earlier with more production of kimchi metabolites compared to that not using a starter, which coincided with the decreases in pH and the increases in bacterial cell number. The PCA strategy using all kimchi components including carbohydrates, amino acids, organic acids, and others also showed that starter kimchi fermented faster with more organic acid and mannitol production. In conclusion, the combination of the barcoded pyrosequencing strategy and the (1)H NMR technique was used to effectively monitor microbial succession and metabolite production and allowed for a greater understanding of the relationships between the microbial community and metabolite production in kimchi fermentation.
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Affiliation(s)
- Ji Young Jung
- School of Biological Sciences, Chung-Ang University, Seoul, 156-756, Republic of Korea
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Beganović J, Pavunc AL, Gjuračić K, Spoljarec M, Sušković J, Kos B. Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954. J Food Sci 2011; 76:M124-9. [PMID: 21535775 DOI: 10.1111/j.1750-3841.2010.02030.x] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
UNLABELLED Probiotic strain Lactobacillus plantarum L4 and strain Leuconostoc mesenteroides LMG 7954 were applied for the controlled fermentation of cabbage heads. The parameters of the controlled and spontaneous fermentations, including antimicrobial effect of cabbage brines obtained at the end of both fermentations, were monitored. To check out the influence of starter culture strains, 10 randomly chosen lactic acid bacteria, isolated at the end of controlled cabbage heads fermentation were identified by API 50 CHL test, and the presence of the probiotic culture was confirmed by Pulsed Field Gel Electrophoresis. The starter cultures applied for cabbage heads fermentation allowed lowering of NaCl concentrations from 4.0% to 2.5% (w/v), considerably accelerated fermentation process by 14 d, and improved the product quality. The produced sauerkraut heads are considered probiotic product as viable probiotic cells count in final product was higher than 10(6) colony-forming units (CFU) per gram of product. PRACTICAL APPLICATION The results of this research could be applied in the production of fermented cabbage heads with added functional (probiotic) value and with lower NaCl concentration with expected shortened fermentation time. This could not only be of economic but also of ecological importance.
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Affiliation(s)
- Jasna Beganović
- Dept of Biochemical Engineering, Faculty of Food Technology and Biotechnology, Univ of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia
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Douieb H, Benlemlih M, Errachidi F. Improvement of the lactic acid fermentation of capers through an experimental factorial design ( Capparis spinosa L). GRASAS Y ACEITES 2010. [DOI: 10.3989/gya.010510] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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33
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Al-Gendy A, El-gindi O, Hafez A, Ateya A. Glucosinolates, volatile constituents and biological activities of Erysimum corinthium Boiss. (Brassicaceae). Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.05.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Verkerk R, Schreiner M, Krumbein A, Ciska E, Holst B, Rowland I, De Schrijver R, Hansen M, Gerhäuser C, Mithen R, Dekker M. Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health. Mol Nutr Food Res 2009; 53 Suppl 2:S219. [PMID: 19035553 DOI: 10.1002/mnfr.200800065] [Citation(s) in RCA: 340] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Glucosinolates (GLSs) are found in Brassica vegetables. Examples of these sources include cabbage, Brussels sprouts, broccoli, cauliflower and various root vegetables (e.g. radish and turnip). A number of epidemiological studies have identified an inverse association between consumption of these vegetables and the risk of colon and rectal cancer. Animal studies have shown changes in enzyme activities and DNA damage resulting from consumption of Brassica vegetables or isothiocyanates, the breakdown products (BDP) of GLSs in the body. Mechanistic studies have begun to identify the ways in which the compounds may exert their protective action but the relevance of these studies to protective effects in the human alimentary tract is as yet unproven. In vitro studies with a number of specific isothiocyanates have suggested mechanisms that might be the basis of their chemoprotective effects. The concentration and composition of the GLSs in different plants, but also within a plant (e.g. in the seeds, roots or leaves), can vary greatly and also changes during plant development. Furthermore, the effects of various factors in the supply chain of Brassica vegetables including breeding, cultivation, storage and processing on intake and bioavailability of GLSs are extensively discussed in this paper.
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Affiliation(s)
- Ruud Verkerk
- Product Design and Quality Management Group, Wageningen University, Wageningen, The Netherlands.
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Tanganurat W, Quinquis B, Leelawatcharamas V, Bolotin A. Genotypic and phenotypic characterization of Lactobacillus plantarum strains isolated from Thai fermented fruits and vegetables. J Basic Microbiol 2009; 49:377-85. [PMID: 19219901 DOI: 10.1002/jobm.200800185] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Ten Lactobacillus strains originally isolated from Thai fruits and vegetables fermentation were characterized by various phenotypic and genotypic methods. The phenotypic analysis using the method of carbohydrate fermentation patterns (API50CHL) revealed that the isolates belonged to the L. plantarum species. This was further confirmed by 16S rRNA gene sequencing. Multilocus sequence typing (MLST) revealed a strongly clonal population structure and a low genotypic diversity in this collection. However, the analyzed L. plantarum population demonstrated a higher level of diversification after API50CHL that reflects the role of available carbohydrate sources in bacterial evolution. Our results support the postulate that a combination of conventional biochemical and genotyping methods allows a thorough characterization and identification of isolates. We propose that genotypic characterization could be complemented by biochemical characterization to discriminate L. plantarum strains.
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Affiliation(s)
- Winee Tanganurat
- Department of Biotechnology, Kasetsart University, Bangkok, Thailand
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36
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Kusznierewicz B, Śmiechowska A, Bartoszek A, Namieśnik J. The effect of heating and fermenting on antioxidant properties of white cabbage. Food Chem 2008; 108:853-61. [DOI: 10.1016/j.foodchem.2007.11.049] [Citation(s) in RCA: 85] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2007] [Revised: 10/18/2007] [Accepted: 11/21/2007] [Indexed: 11/16/2022]
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ARSLAN DERYA, ÜNVER AHMET, ÖZCAN MUSA. DETERMINATION OF OPTIMUM FERMENTATION QUALITY OF CAPERS (CAPPARIS OVATA DESF. VAR. CANESCENS) IN DIFFERENT BRINE CONDITIONS. J FOOD PROCESS PRES 2008. [DOI: 10.1111/j.1745-4549.2007.00175.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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38
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Graumann GH, Holley RA. Inhibition of Escherichia coli O157:H7 in ripening dry fermented sausage by ground yellow mustard. J Food Prot 2008; 71:486-93. [PMID: 18389690 DOI: 10.4315/0362-028x-71.3.486] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Compounds generated by the enzymatic hydrolysis of glucosinolates naturally present in mustard powder are potently bactericidal against Escherichia coli O157:H7. Because E. coli O157:H7 can survive the dry fermented sausage manufacturing process, 2, 4, and 6% (wt/wt) nondeheated (hot) mustard powder or 6% (wt/wt) deheated (cold) mustard powder were added to dry sausage batter inoculated with E. coli O157:H7 at about 7 log CFU/g to evaluate the antimicrobial effectiveness of the powders. Reductions in E. coli O157:H7 populations, changes in pH and water activity (aw), effects on starter culture (Pediococcus pentosaceus and Staphylococcus carnosus) populations, and effects of mustard powder on sausage texture (shear) were monitored during ripening. Nondeheated mustard powder at 2, 4, and 6% in dry sausage (0.90 aw) resulted in significant reductions in E. coli O157:H7 (P < 0.05) of 3.4, 4.4, and 6.9 log CFU/g, respectively, within 30 days of drying. During fermentation and drying, mustard powder did not affect P. pentosaceus and S. carnosus activity in any of the treatments. Extension of drying to 36 and 48 days reduced E. coli O157:H7 by >5 log CFU/g in the 4 and 2% mustard powder treatments, respectively. The 6% deheated mustard powder treatment provided the most rapid reductions of E. coli O157:H7 (yielding <0.20 log CFU/g after 24 days) by an unknown mechanism and was the least detrimental (P < 0.05) to sausage texture.
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Affiliation(s)
- Gary H Graumann
- Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
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Johanningsmeier S, McFeeters RF, Fleming HP, Thompson RL. Effects of Leuconostoc mesenteroides Starter Culture on Fermentation of Cabbage with Reduced Salt Concentrations. J Food Sci 2007; 72:M166-72. [DOI: 10.1111/j.1750-3841.2007.00372.x] [Citation(s) in RCA: 78] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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