Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043

Food Research International

Volumn 54, Issue 1, 2013, Pages 706-710

  Sarvan, Irmela ^a   Valerio, Francesca ^b   Lonigro, S Lisa ^b   de Candia, Silvia ^b   Verkerk, Ruud ^a   Dekker, Matthijs ^a   Lavermicocca, Paola ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Biopreservation; Brassica vegetable; Fermentation; Glucosinolates; Lactobacillus paracasei; Probiotics

Indexed keywords

BIOPRESERVATION; BRASSICA VEGETABLES; GLUCOSINOLATES; LACTOBACILLUS PARACASEI; PROBIOTICS;

BACILLI; BLANCHING; DERIVATIVES;

FERMENTATION;

EID: 84883641267     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.065     Document Type: Article

References (33)

1. Baranyi J., Roberts T.A. A dynamic approach to predicting bacterial growth in food. International Journal of Food Microbiology 1994, 23:277-294.
2. Castro A., Airea A., Rosa E., Bloea E., Stulen I., de Kok L.J. Distribution of glucosinolates in Brassica oleracea cultivars. Phyton 2004, 44:133-143.
3. Ciska E., Kozłowska H. The effect of cooking on the glucosinolates content in white cabbage. European Food Research and Technology 2001, 212:582-587.
4. Ciska E., Martyniak-Przybyszewska B., Kozlowska H. Content of glucosinolates in cruciferous vegetables grown at the same site for two years under different climatic conditions. Journal of Agricultural and Food Chemistry 2000, 48:2862-2867.
5. De Bellis P., Valerio F., Sisto A., Lonigro S.L., Lavermicocca P. Probiotic table olives: Microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant. International Journal of Food Microbiology 2010, 140:6-13.
6. Dekker M., Verkerk R., Jongen W.M.F. Predictive modelling of health aspects in the food production chain: A case study on glucosinolates in cabbage. Trends in Food Science & Technology 2001, 11:174-181.
7. Dinkova-Kostova A.T., Kostov R.V. Glucosinolates and isothiocyanates in health and disease. Trends in Molecular Medicine 2012, 18:337-347.
8. Fahey J.W., Wehage S.L., Holtzclaw W.D., Kensler T.W., Egner P.A., Shapiro T.A., et al. Protection of humans by plant glucosinolates: Efficiency of conversion of glucosinolates to isothiocyanates by the gastrointestinal microflora. Cancer Prevention Research 2012, 5:603-611.
9. Gardner N.J., Savard T., Obermeier P., Caldwell G., Champagne C.P. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures. International Journal of Food Microbiology 2001, 64:261-275.
10. Gupta S., Abu-Ghannamn N. Probiotic fermentation of plant based products. Possibilities and opportunities. Critical Reviews in Food Science and Nutrition 2012, 52:183-199.
11. Hayes J.D., Kelleher M.O., Eggleston I.M. The cancer chemopreventive actions of phytochemicals derived from glucosinolates. European Journal of Nutrition 2008, 47:73-88.
12. Kim M.K., Park J.H.Y. Cruciferous vegetable intake and the risk of human cancer: Epidemiological evidence. Symposium on nutrition and health 2009, 68:103-110.
13. Kissen R., Rossiter J.T., Bones A.M. The "mustard oil bomb": Not so easy to assemble? Localization, expression and distribution of the components of the myrosinase system. Phytochemistry Reviews 2009, 8:69-86.
14. Kun S., Rezessy-Szabo J.M., Nguyen Q.D., Hoschke A. Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochemistry 2008, 43:816-821.
15. Lavermicocca, P., Lombardelli, D., Berciga, F., Caldini, S., Lonigro, S.L., & Valerio, F., (2012). Carciofo con microrganismi probiotici immune e protetto dall'alterazione microbiologica e fisico-chimica, dotato di impedimenti all'adesione di microrganismi alterativi e microrganismi patogeni. Domanda di brevetto per invenzione industriale MI2012A001991 (22/11/2012).
16. Leverentz B., Conway W.S., Janisiewicz W., Abadias M., Kurtzman C.P., Camp M.J. Biocontrol of the foodborne pathogens Listeria monocytogenes and Salmonella enterica serovar Poona on fresh-cut apples with naturally occurring bacteria and yeast antagonists. Applied and Environmental Microbiology 2006, 72:1135-1140.
17. Martinez-Villaluenga C., Peñas E., Frias J., Ciska E., Honke J., Piskula M.K., et al. Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons. Journal of Food Sciences 2009, 74:C62-C67.
18. Mithen R.F., Dekker M., Verkerk R., Rabot S., Johnson I.T. The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods. Journal of the Science of Food and Agriculture 2000, 80:967-984.
19. Oerlemans K., Barrett D.M., Bosch Suades C., Verkerk R., Dekker M. Thermal degradation of glucosinolates in red cabbage. Food Chemistry 2006, 95:19-29.
20. Rosa E.A.S., Heaney R.K. The effect of cooking and processing on the glucosinolate content: Studies on 4 varieties of Portuguese cabbage and hybrid white cabbage. Journal of the Science of Food and Agriculture 1993, 62:259-265.
21. Sarvan I., Verkerk R., Dekker M. Modelling the fate of glucosinolates during thermal processing of Brassica vegetables. LWT- Food Science and Technology 2012, 49:178-183.
22. Sisto A., De Bellis P., Visconti A., Morelli L., Lavermicocca P. Development of a PCR assay for the strain-specific identification of the probiotic strain Lactobacillus paracasei IMPC2.1. International Journal of Food Microbiology 2009, 136:59-65.
23. Steinbrecher A., Nimptsch K., Hüsing A., Rohrmann S., Linseisen J. Dietary glucosinolate intake and risk of prostate cancer in the EPIC-Heidelberg cohort study. International Journal of Cancer 2009, 125:2179-2186.
24. Tolonen M., Rajaniemi S., Pihlava J.-M., Johanson T., Saris P.E.J., Ryhänen E.L. Formation of nisin, plant-derived biomolecules and antimicrobial activity in starter culture fermentations of sauerkraut. Food Microbiology 2004, 21:167-179.
25. Tolonen M., Taipale M., Viander B., Pihlava J.-M., Korhonen H., Ryhänen E.-L. Plant-derived biomolecules in fermented cabbage. Journal of Agricultural and Food Chemistry 2002, 50:6798-6803.
26. Traka M., Mithen R. Glucosinolates, isothiocyanates and human health. Phytochemistry Reviews 2009, 8:269-282.
27. Trias R., Bañeras L., Badosa E., Montesinos E. Bioprotection of Golden Delicious apples and Iceberg lettuce against foodborne bacterial pathogens by lactic acid bacteria. International Journal of Food Microbiology 2008, 123:50-60.
28. Valerio F., De Bellis P., Lonigro S.L., Morelli L., Visconti A., Lavermicocca P. In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. Applied and Environmental Microbiology 2006, 72:3042-3045.
29. Verkerk R., Dekker M., Jongen W.M.F. Post-harvest increase of indolyl glucosinolates in response to chopping and storage of Brassica vegetables. Journal of the Science of Food and Agriculture 2001, 81:953-958.
30. Verkerk R., Schreiner M., Krumbein A., Ciska E., Holst B., Rowland I., et al. Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health. Molecular Nutrition & Food Research 2009, 53:219-265.
31. Wennberg M., Ekvall J., Olsson K., Nyman M. Changes in carbohydrate and glucosinolate composition in white cabbage (Brassica oleracea var. capitata) during blanching and treatment with acetic acid. Food Chemistry 2006, 95:226-236.
32. Xu H., He X., Gou J., Lee H.-Y., Ahn J. Kinetic evaluation of physiological heterogeneity in bacterial spores during thermal inactivation. Journal of General and Applied Microbiology 2009, 55:295-299.
33. Yoon K.Y., Woodams E.E., Hang Y.D. Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technology 2006, 97:1427-1430.