title: Influence of fermentation on glucosinolates and glucobrassicin degradation products in sauerkraut.
abstract: A systematic investigation was carried out on the influence of fermentation on glucosinolates and their degradation products from fresh raw cabbage, throughout fermentation at 20 °C and storage at 4 °C. Glucosinolates were degraded dramatically between Day 2 and 5 of fermentation and by Day 7 there was no detectable amount of glucosinolates left. Fermentation led to formation of potential bioactive compounds ascorbigen (13.0 μmol/100 g FW) and indole-3-carbinol (4.52 μmol/100g FW) with their higher concentrations from Day 5 to Day 9. However, during storage indole-3-carbinol slowly degraded to 0.68 μmol/100 g FW, while ascorbigen was relatively stable from Week 4 until Week 8 at 6.78 μmol/100 g FW. In contrast, the content of indole-3-acetonitrile decreased rapidly during fermentation from 3.6 to 0.14 μmol/100 g FW. The results imply a maximum of health beneficial compounds after fermentation (7-9 days) in contrast to raw cabbage or stored sauerkraut.
authors.affiliation: Division of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany. Electronic address: info@foodtech.uni-kiel.de.
authors.forename: Kalpana
authors.initials: K
authors.lastname: Palani
authors.affiliation: Division of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
authors.forename: Britta
authors.initials: B
authors.lastname: Harbaum-Piayda
authors.affiliation: Department of Microbiology and Biotechnology, Max Rubner-Institut (Federal Research Institute of Nutrition and Food), Hermann-Weigmann-Str. 1, D-24103 Kiel, Germany.
authors.forename: Diana
authors.initials: D
authors.lastname: Meske
authors.affiliation: Division of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
authors.forename: Julia Katharina
authors.initials: JK
authors.lastname: Keppler
authors.affiliation: Department of Microbiology and Biotechnology, Max Rubner-Institut (Federal Research Institute of Nutrition and Food), Hermann-Weigmann-Str. 1, D-24103 Kiel, Germany.
authors.forename: Wilhelm
authors.initials: W
authors.lastname: Bockelmann
authors.affiliation: Department of Microbiology and Biotechnology, Max Rubner-Institut (Federal Research Institute of Nutrition and Food), Hermann-Weigmann-Str. 1, D-24103 Kiel, Germany.
authors.forename: Knut J
authors.initials: KJ
authors.lastname: Heller
authors.affiliation: Division of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Heinrich-Hecht-Platz 10, 24118 Kiel, Germany.
authors.forename: Karin
authors.initials: K
authors.lastname: Schwarz
mesh_terms: D001937:Brassica / Q000737:chemistry*; D005285:Fermentation; D005961:Glucosinolates / Q000737:chemistry*; D007211:Indoles / Q000737:chemistry*
chemical_list: D005961:Glucosinolates; D007211:Indoles; C016516:indole-3-acetonitrile; C016517:indole-3-carbinol; C048308:glucobrassicin
keywords: Ascorbigen; Bioactive compounds; Fermentation; Glucobrassicin degradation products; Glucosinolates; Indole-3-acetonitrile; Indole-3-carbinol; Lactic acid bacteria; Sauerkraut; White cabbage