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KMID : 0545120230330101329
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Journal of Microbiology and Biotechnology
2023 Volume.33 No. 10 p.1329 ~ p.1336
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Physicochemical and Functional Properties of Yeast-Fermented Cabbage
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Chun Ah-Hyeon
Paik So-Jeong
Park Jong-Beom
Kim Ryeong-Eun
Park Su-Jeong
Jung Sung-Keun
Kim Soo-Rin
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Abstract
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Microbial fermentation is often used to improve the functionality of plant-based food materials. Herein, we investigated changes in the physicochemical and functional properties of cabbage during yeast fermentation to develop new products using fermented cabbage. Among the 8 types of food-grade yeast, both Saccharomyces cerevisiae and Saccharomyces boulardii fermented 10% cabbage powder solution (w/w) the most effectively, leaving no soluble sugars after 12 h of fermentation. In addition, the yeast fermentation of cabbage resulted in functionally positive outcomes in terms of sulforaphane content, antioxidant properties, and anti-inflammatory activity. Specifically, the yeast-fermented cabbages contained about 500% more sulforaphane. The soluble fraction (5 μg/ml) of yeast-fermented cabbage had no cytotoxicity in murine RAW 264.7 cells, and the radical-scavenging capacity was equivalent to 1 μg/ml of ascorbic acid. Moreover, cabbage fermented with S. boulardii significantly suppressed both lipopolysaccharides (LPS)-induced nitric oxide production and LPS-induced reactive oxygen species production in RAW 264.7 cells, suggesting a potential anti-inflammatory effect. These results support the idea that yeast fermentation is promising for developing functionally improved cabbage products.
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KEYWORD
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Anti-inflammatory activity, Saccharomyces cerevisiae, sulforaphane
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