Stabilizing Effect of Vitamin C on Sulforaphane Level in A Controlled-Fermented Broccoli Sprouts

Abstract

Anne-Marie Kosi-Kupe and Helena Kleiker

This study investigates the sulforaphane levels in broccoli sprouts samples produced under a controlled-lactic acid fermentation. Such process includes combining broccoli sprouts, a cruciferous vegetable, with twelve selected strains of lactic acid bacteria: Lactobacilli, Streptococci, and Bifidobacteria to form a mixture that undergoes lactic acid fermentation, transforms glucosinolate within the cruciferous vegetable to sulforaphane, and yield a fermented mixture that contains sulforaphane, and subsequently from that fermented mixture manufacturing nutritional food item that can be ingestable and sustainable for humans. pH decrease within the lag phase is the critical and decisive moment for the end product sulforaphane stability.

Purpose Various sulforaphane powders, pills, and probiotics are commercially available. However, sulforaphane powder mixed in water is only stable over a short period and must be consumed as soon as possible, often within thirty minutes of mixing. Accordingly, there is a desire for a convenient and durable source of sulforaphane capable of delivering the nutritional benefits of sulforaphane, aside from the direct consumption of fresh broccoli sprouts. This study provides a process that answers that question and addresses the sulforaphane availability in post-oro-maxillofacial surgery patients.

Methods Lactic acid fermentation of broccoli sprouts triggered by twelve homo- and heterofermentative Lactobacilli strains. Early addition of the vitamin C at lag phase; Cell cultures grow in MRS-broth then on MRS-agar followed by a sulforaphane evaluation using HPLC method.

Results A mixture of twelve selected hetero- and homofermentative Lactobacilli strains employed during controlled-lactic acid fermentation enable the transformation of glucosinolate from broccoli sprouts to a stable sulforaphane level of 0.130 mg/g with a sustainable nutritional value. The mixture's Lactic acid bacteria (LAB) count remained high (2500000 cells/g), and we detected no coliform bacteria. The early addition of vitamin C is essential to stabilizing of sulforaphane content of this study.

Conclusion This study yields a nutritional and microbiological stable sulforaphane-containing product ingestible by humans whose sulforaphane levels survived the processing mechanism and can sustain daily dietary requirements in vitamins, minerals, proteins, and carbohydrates.

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