Sauerkraut: A Probiotic Superfood

Abstract

Background: Sauerkraut could potentially be a probiotic superfood. Sauerkraut does not require the use of a starter culture to cultivate these beneficial bacteria. All that is needed is a measure of salt and the cabbage. Naturally made, unprocessed sauerkraut contains probiotic microorganisms called Lactic Acid Bacteria (LAB). LAB is one of the most significant organisms and has established benefits. For example, Lactic Acid Bacteria has established benefits with the treatment of diarrhea, constipation, irritable bowel syndrome, infections (urogenital, urinary and candida). LAB have also been shown to enhance immune system function to help prevent various illnesses and promote lactose digestion. Nevertheless, there is very little conclusive evidence on how much LAB is in sauerkraut and if there is enough present to confer benefits. Purpose: Determine if various serving sizes of homemade sauerkraut (2 Tbsp., 1⁄2 cup, & 1 cup) meets the recommended CFU range in comparison to a control (supplement probiotic). Methods: Sauerkraut was prepared with no starter culture. Modified Lactobacillus Media was used to culture LAB. The capsule serving (0.8g) was diluted with 99.2g PBS (1/100) and 10g of sauerkraut was diluted with 90g PBS (1/10). For serial dilutions, 1mL of each of the samples was diluted into 9 mL MRS broth for the dilutions (10-1-10-10). Then 1mL from each test tube is transferred into corresponding petri dishes. Melted Lactobacillus MRS agar is then mixed into each of the petri dishes. All petri dishes are then placed into a candle light jar and placed in an incubator at 37 degrees Celsius (98.6oF) for 5 days. After five days, the petri dishes with 25-250 visible cultures were counted. The number counted was multiplied by the dilution which gave the total number CFUs/g. The LAB concentration of the sauerkraut was calculated by multiplying the CFU/g times the serving size. Results: The results were calculated as the mean of CFUs recorded from the 3 trials for both the control (supplement) and the sauerkraut. The control group was calculated as a mean of 4.3x107 CFUs with a Relative Standard Deviation (RSD) of 3.5% CFUs. The sauerkraut averages were calculated for each of the serving sizes. The 2 Tbsp. serving has a mean of 1.5x106 (RSD= 32%), the 1⁄2 cup has a mean of 5.9x106 (RSD= 31%), and the 1 cup serving has a mean of 1.2x107 (RSD= 30%). Conclusion: The study concludes that sauerkraut (even the two Tbsp. serving) meets the recommended CFU range. Based on these findings, sauerkraut can be considered a “probiotic superfood”. Keywords: Sauerkraut, probiotic superfood, supplement probiotic, Lactobacillus

Eating Fermented: Health Benefits of LAB-Fermented Foods

“…Strains of Lactiplantibacillus paraplantarum, L. brevis, and others Lactobacillus strains isolated from sauerkrauts showed adhesion to Caco-2-cells and inhibitory activity towards pathogenic microorganisms [107]. Nielsen et al [112] reported that the effect of sauerkraut consumption on irritable bowel syndrome (IBS) affected a patient and reported that consumption of sauerkrauts, both fresh and pasteurized, led to a reduction of symptoms after 6 weeks, with a change in microbial composition of faecal matters of participants. Also, the high presence of dietary fibers seems to be involved in alleviating IBS symptoms [112].…”

“…Nielsen et al [112] reported that the effect of sauerkraut consumption on irritable bowel syndrome (IBS) affected a patient and reported that consumption of sauerkrauts, both fresh and pasteurized, led to a reduction of symptoms after 6 weeks, with a change in microbial composition of faecal matters of participants. Also, the high presence of dietary fibers seems to be involved in alleviating IBS symptoms [112]. Cabbages are also rich in phytochemicals with multiple possible bioactivities, but these compounds, mainly glucosinolates, are normally not bioavailable in the fresh product.…”

“…In this optic, fermentation of sauerkrauts leading to glucosinolates breakdown can increase the bioactivity of this fermented food. Also, cells breakdown and liberation in para-probiotics media can contribute to the health-related positive effects of fermented cabbages [112]. Further experiments in this field should consider unpasteurized cabbage to estimate precisely the effect of fermentation with respect to unfermented product [116].…”

The bioactive compounds of probiotic foods/supplements and their application in managing mental disorders

“…For example, Li et al experimented with the bacteria Bifidobacterium breve in yogurt and found that it showed good stability in vitro and an increased survival rate, even when encapsulated with low methoxyl pectin [12]. Davras et al found that the high probiotic content of kefir enabled modulation of many immunological mechanisms such as regulating IgA, IgG, IL-4, IL-10, and IL-12 levels [20]. On the other end of the spectrum, others have also observed that many probiotic foods failed to survive in high quantity, limiting their effectiveness as functional foods.…”

“…In sauerkraut, 114 isolates of bacteria were discovered, and 85% of those isolates belonged to the Lactobacillus and Leuconostoc genera [15]. Other studies found that despite low initial relative abundance, sauerkraut fermentation resulted in a stable and rapidly established community of lactic acid bacteria that certainly met the recommended CFU range for probiotics [19,20]. In fermented tuna viscera, H. elongata, a bacterium able to remove heavy metals in hypersaline environments and T. halophilus, a lactic acid bacterium, together were capable of the removal of heavy metals, such as Cd, Pb, and Hg, in SNB and MRS broth [21].…”