Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Physicochemical and Functional Properties of Yeast-Fermented Cabbage

  • Ahhyeon Chun (School of Food Science and Biotechnology, Kyungpook National University) ;
  • So Jeong Paik (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Jongbeom Park (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Ryeongeun Kim (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Sujeong Park (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Sung Keun Jung (School of Food Science and Biotechnology, Kyungpook National University) ;
  • Soo Rin Kim (School of Food Science and Biotechnology, Kyungpook National University)
  • Received : 2023.02.20
  • Accepted : 2023.06.12
  • Published : 2023.10.28
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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 ㎍/ml) of yeast-fermented cabbage had no cytotoxicity in murine RAW 264.7 cells, and the radical-scavenging capacity was equivalent to 1 ㎍/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.

Keywords

Acknowledgement

This research was financially supported by the Ministry of Small and Medium-sized Enterprises (SMEs) and Startups (MSS), Korea, under the "Regional Specialized Industry Development Plus Program (R&D, S3273067)" supervised by the Korea Technology and Information Promotion Agency for SMEs (TIPA).

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