The combined impact of sauerkraut with Leuconostoc mesenteroides to enhance immunomodulatory activity in Escherichia coli-infected mice

This study investigated the combined impact of sauerkraut and Leuconostoc mesenteroides culture on immunomodulatory activity in experimental animal. The in vivo immunomodulatory activity of Escherichia coli-infected Balb-C mice was ascertained in fermented sauerkrauts [test vs. control]. Both sauerkrauts enhanced the adaptive immune response [evidenced by an increase in CD4+ CD8+ IFN-γ, TNFα] and innate immune response [represented by a decrease of CD68-IL-6]. Nev- ertheless, the in vivo immunomodulatory activity of sauerkraut combined with L. mesenteroides was higher than that shown in sauerkraut control solely

Preliminary studies on using LAB strains isolated from spontaneous sauerkraut fermentation in combination with mineral salt, herbs and spices in sauerkraut and sauerkraut juice fermentations

The use of mineral salt, herbs and spices in combination with isolated lactic acid bacteria strains in sauerkraut fermentation was studied. Mineral salt differs from ordinary salt because NaCl is partially replaced by KCl. The mineral salt contains 28% KCl and 57% NaCl. The final NaCl content in the sliced white cabbage mixture was 0.5%. In approximately 20 hours the pH dropped to the desired level. All the pressed sauerkraut juices had a good microbiological quality. The sensory quality of all pressed juices was found to be either good or acceptable.;Tutkimuksen tavoitteena oli alustavasti selvittää voidaanko tuottaa hyvää hapankaalia ja hapankaalimehua yhdistämällä fermentoinneissa alhaista suolamäärää, yrttejä, mausteita ja starttereita. Fermentoinneissa käytetyn mineraalisuolan määrä oli 0.9 %, joka vastaa 0.5 % NaCl. Tässä tutkimuksessa käytetyt yrtit ja mausteet olivat anis, fenkoli, kumina, tilli, valkosipuli ja minttu. Starttereina käytettiin Leuconostoc mesenteroides ja Pediococcus dextrinicus yhdistelmää tai Leuconostoc mesenteroides ja Pediococcus spp. No. 4 yhdistelmää. Maitohappobakteerit oli eristetty spontaaneista hapankaalifermentoinneista. Fermentoinnin jälkeen puristettujen hapankaalimehujen aistinvarainen laatu arvioitiin.Tämän tutkimuksen perusteella voitiin todeta, että käyttämällä mineraalisuolaa, yrttejä, mausteita ja eristettyjä maitohappobakteereita on mahdollista tuottaa hyvälaatuisia hapankaalimehuja. Mehujen mikrobiologinen ja aistinvarainen laatu oli hyvä

White cabbage (Brassica oleracea var. capitata f. alba) : botanical, phytochemical and pharmacological overview

White cabbage (Brassica oleraceae var. capitata f. alba) is a cruciferous vegetable used worldwide as a food and in traditional medicine. Due to its common availability in local markets, affordability, and consumer preference, it represents a significant source of phytonutrients in the human diet. This review provides an overview of white cabbage origin, taxonomy, geographical distribution, botanical characteristics, and contemporary and traditional uses, as well as its phytochemicals and pharmacology. Special emphasis is placed on a health-promoting phytochemicals such as glucosinolates, polyphenols, and vitamins, as well as anticancerogenic, antioxidant, anti- inflamantory and cardioprotective effects. The majority of so far published research on white cabbage was focused on qualitative determination of phytochemicals (targeted analysis), while only few recent papers published data based on untargeted metabolomic profiling. Hence, this review discusses and emphasizes a further need of studying the white cabbage phytochemicals using modern metabolomics platforms which will enable scientists to pinpoint the exact bioactive metabolites which are responsible for certain bioactivity