Improvement of Antioxidant Activities in Red Cabbage Sprouts by Lactic Acid Bacterial Fermentation

Abstract

In the present study, the influence of three types of lactic acid bacteria (Lactobacillus plantarum ATCC 8014, Lactobacillus acidophilus NCFM, Danisco, and Lactobacillus rhamnosus GG E522 (ATCC 53103)) on antioxidant activities of fermented red cabbage sprouts was determined and compared with those of their unfermented/control counterparts. The fermentation resulted in a significant increase (p < 0.05) of antioxidant functionalities as measured by four assays: 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging, Trolox equivalent antioxidant capacity (TEAC), superoxide dismutase (SOD)-like, and β-carotene/linoleic bleaching. The most considerable shift in the antioxidant activities was observed after 24 h of fermentation. These increases were followed by a decrease in total phenolic compounds, anthocyanins, and L-ascorbic acid and by an increase in flavonoids, flavonols, and several phenolic acids (gallic, chlorogenic, caffeic, syringic, p-coumaric, trans-3-hydroxy-4-methoxycinnamic, and trans-o-hydroxycinnamic acid) content. The relationship between the antioxidant activities and the compositional changes in antioxidant compounds due to LAB fermentation was observed. Fermented red cabbage sprouts inoculated with L. plantarum had the highest antioxidant activities (DPPH scavenging: 70.92%; TEAC: 1.94 mM Trolox equivalent; SOD-like activity: 63.40%, and β-carotene/linoleic bleaching: 44.33%), which was almost two-fold higher than those of unfermented treatments. These results indicated that LAB fermentation could be applied as a method to improve the potent antioxidant activities of red cabbage sprouts.

Keywords:

• antioxidant activity
• red cabbage sprouts
• lactic acid fermentation

ACKNOWLEDGMENTS

Financial supports of this project from Institute of Food Technology and Food Chemistry, TU Berlin, and by a DAAD Scholarship to the first author are gratefully acknowledged. The authors are grateful to Martin Senz from Institute of Biotechnology, TU Berlin, for providing the L. acidophilus, NCFM cultures and Herr Martin Bunzeit and Antje Litzmann from the Department of Food Biotechnology and Process Engineering for preparing the L. plantarum ATCC 8014 and L. rhamnosus GG culture stocks. The authors thank Tan Nie Lee for her technical assistance during preliminary research and A. D. Lestari from Faculty of Pharmacy, Free University Berlin, for her assistance in antioxidant activities determination. The authors would like to thank Anja Kastell and Irene Heimrich for their assistance in HPLC analysis. The authors also give many thanks to other colleagues from TU Berlin for their technical assistance.