Physicochemical and Functional Properties of Yeast-Fermented Cabbage

Ahhyeon Chun, So Jeong Paik, Jongbeom Park, Ryeongeun Kim, Sujeong Park, Sung Keun Jung, Soo Rin Kim

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)1329-1336
Number of pages8
JournalJournal of Microbiology and Biotechnology
Volume33
Issue number10
DOIs
StatePublished - Oct 2023

Keywords

  • Anti-inflammatory activity
  • Saccharomyces cerevisiae
  • sulforaphane

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