Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree

Cai, Yan Xue; Wang, Ji Hui; McAuley, Catherine M.; Augustin, Mary Ann; Terefe, Netsanet Shiferaw

doi:10.1016/j.jff.2019.103461

Cited by 37 publications

(29 citation statements)

References 42 publications

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“…The GR content of aqueous and methanolic extracts of untreated broccoli florets after pureeing and incubation were on average 355.5 ± 15.2 and 405.2 ± 41.9 µg/g DW respectively ( Table S1 in Supplementary Materials ), which was a significant decrease compared to the typical amount of ~1500 µg/g DW or ~3.4 µmol/g DW for intact broccoli florets from the same source observed in our previous studies [ 28 , 32 ]. The glucoraphanin content of broccoli is dependent on factors such as cultivar and growing condition and the reported values range from 0.3 to 38.4 µmol/Kg DW [ 33 ].…”

Section: Resultsmentioning

confidence: 54%

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Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients

et al. 2021

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A large proportion of broccoli biomass is lost during primary production, distribution, processing, and consumption. This biomass is rich in polyphenols and glucosinolates and can be used for the production of bioactive rich ingredients for food and nutraceutical applications. This study evaluated thermosonication (TS) (18 kHz, 0.6 W/g, 40–60 °C, 3–7 min) for the pre-treatment of broccoli florets to enhance enzymatic conversion of glucoraphanin into the bioactive sulforaphane. TS significantly increased sulforaphane yield, despite a decrease in myrosinase activity with increasing treatment intensity. The highest sulforaphane yield of ~2.9 times that of untreated broccoli was observed for broccoli thermosonicated for 7 min at 60 °C, which was 15.8% higher than the corresponding yield for thermal processing without sonication (TP) at the same condition. This was accompanied by increase in the residual level of glucoraphanin (~1.8 and 2.3 time respectively after TP and TS at 60 °C for 7 min compared to control samples) indicating that treatment-induced release of bound glucoraphanin from the cell wall matrix and improved accessibility could be at least partially responsible for the enhanced sulforaphane yield. The result indicates the potential of TS for the conversion of broccoli biomass into high sulforaphane broccoli-based ingredients.

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Section: Resultsmentioning

confidence: 54%

“…The extraction and analysis of sulforaphane was conducted as described in Cai et al [ 28 ] with some modification. Briefly, 4 g of frozen sample was mixed with 2 mL of Milli-Q water and vortexed for 1 min.…”

Section: Methodsmentioning

confidence: 99%

Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients

et al. 2021

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“…Mullaney et al [2013] showed that LAB hydrolysed glucosinolates mainly to nitriles, while Entero bacteriaceae hydrolysed them mostly to isothiocyanates. The opposite effect was reported by Cai et al [2019], who observed an increase in sulforaphane, an isothiocyanate derived from glucoraphanine, in LAB-fermented broccoli puree. Sulforaphane, which is considered as one of the strongest anticancer isothiocyanates [Soundararajan & Kim, 2018], was found stable in fermented broccoli puree even up to four months of storage at 4°C [Cai et al, 2019].…”

Section: Glucosinolatesmentioning

confidence: 56%

“…The opposite effect was reported by Cai et al [2019], who observed an increase in sulforaphane, an isothiocyanate derived from glucoraphanine, in LAB-fermented broccoli puree. Sulforaphane, which is considered as one of the strongest anticancer isothiocyanates [Soundararajan & Kim, 2018], was found stable in fermented broccoli puree even up to four months of storage at 4°C [Cai et al, 2019]. The differences in the results obtained by various authors can be related to the stage of fermentation.…”

Section: Glucosinolatesmentioning

confidence: 56%

Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review

Drabińska¹,

Ogrodowczyk²

2021

Pol. J. Food Nutr. Sci.

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Lactic acid (LA) fermentation of plant-based products is a commonly used process all over the world. Recently, except for extending the shelf-life of food and improving its palatability, the popularity of fermented food increased because of their nutritional and health-promoting quality. In this review, the existing knowledge about the effects of LA fermentation in different types of plant-based food matrices on their nutritive and health--promoting potential is presented and discussed based on the most recent studies. Furthermore, the toxicological and unfavorable effects are addressed.This review shows that although the biotransformation of several nutrients and bioactive compounds and the strain-dependent properties need more in-depth elucidation in several matrices, the recently published studies proved that LA-fermented cereals, fruits, vegetables, legumes, and seaweeds are good sources of health-promoting molecules. The obtained products offer a good alternative for a growing number of vegans, vegetarians, and flexitarians, who look for the plant-based, healthy alternatives. However, still more clinical trials evaluating the effect of their consumption on the human health are in demand.

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“…Transformation of plant substrates during fermentation also yields bioactive peptides, short chain fatty acids and polysaccharides while reducing anti-nutritional compounds [3,9]. Some beneficial bioactive molecules that are increased after fermentation of vegetables possess antioxidative and anti-inflammatory effects [10,11].…”

Section: Introductionmentioning

confidence: 99%

Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

Hlaing

Glagovskaia

et al. 2020

Foods

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Carrot juice (straight, 8.5 Brix and concentrated, 15.2 Brix) was fermented by lactic acid bacteria (Lactobacillus gasseri strain DSM 20604 or DSM 20077). Fermentation enhanced the nutritional profile of carrot juice. There was a greater sugar reduction (27%) in fermented straight carrot juices than in the fermented concentrated juices (15%). The sugar reduction was independent of the strain used for fermentation. The two L. gasseri strains synthesised fructosyltransferase enzymes during fermentation of carrot juice samples that enabled conversion of simple sugars primarily into polysaccharides. The level of conversion to polysaccharides was dependent on the L. gasseri strain and juice concentration. Fermentation of carrot juice by L. gasseri enables the production of a nutritionally-enhanced beverage with reduced calorie and prebiotic potential. An additional benefit is the increased carotenoid content observed in straight and concentrated juices fermented by Lactobacillus gasseri DSM 20077 and the concentrated juice fermented by Lactobacillus gasseri DSM 20604.

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Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree

Cited by 37 publications

References 42 publications

Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients

Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients

Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review

Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

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