Variation in glucosinolates and the formation of functional degradation products in two Brassica species during spontaneous fermentation
文献类型： 外文期刊
作者： Qinghang, Wu 1 ; Zhang, Chengcheng 2 ; Zhang, Jianming 2 ; Xin, Xiaoting 2 ; Li, Ting 2 ; He, Chengyun 1 ; Zhao, Shengming 1 ; Liu, Daqun 2 ;
作者机构： 1.Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Peoples R China
2.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou 310021, Peoples R China
3.Minist Agr & Rural Affairs, Coconstruct Minist & Prov, Key Lab Postharvest Preservat & Proc Vegetables, Hangzhou 310021, Peoples R China
关键词： Fermentation; Cauliflower; Broccoli; Glucosinolates; Degradation
期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.3； 五年影响因子：6.3 ）
ISSN：
年卷期： 2023 年 6 卷
页码：
收录情况： SCI
摘要： Vegetables from the Brassica species are excellent sources of glucosinolates (GLSs), the precursors of healthpromoting isothiocyanates (ITCs). Fermentation enhances the biotransformation of GLSs into potential bioactive ITCs. To explore the biotransformation of GLSs during Brassica fermentation, the changes in GLSs during the fermentation of two Brassica species (i.e., cauliflower and broccoli); the formation of corresponding breakdown products; and the shifts in physicochemical parameters, bacterial communities, and myrosinase activities involved in GLSs degradation were systematically investigated. Nine aliphatic, three indolic, and two benzenic GLSs were identified in fermented cauliflower (FC) and fermented broccoli (FB). Aliphatic glucoiberin and glucoraphanin were the major forms of GLS in FC and FB, respectively; indolic glucobrassicin was also abundant in both FC and FB. The total GLS content decreased by 85.29% and 65.48% after 3 d of fermentation in FC and FB, respectively. After 2 d of fermentation, a significant increase in bioactive GLS degradation products (P < 0.05), including sulforaphane (SFN), iberin (IBN), 3,3-diindolylmethane (DIM), and ascorbigen (ARG), was observed in FC and FB compared to in fresh cauliflower and broccoli. Moreover, variations in pH value and titratable acidity in FC and FB correlated with Brassica fermentation and were accomplished by lactic acid bacteria, including Weissella, Lactobacillus-related genera, Leuconostoc, Lactococcus, and Streptococcus. These changes may enhance the biotransformation of GSLs to ITCs. Overall, our results indicate fermentation leads to the degradation of GLSs and the accumulation of functional degradation products in FC and FB.
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