Influence of Probiotic Fermentation on the Bioactive Compounds, Glucosinolates Content and Antioxidant Properties of Brassica oleracea

Symbiotic include the combination of prebiotics and probiotics, which promote good gut health and maintain balance of biological activity in the body. Brassica vegetable enriched with various health promoting compounds especially high level isothiocyanate that have been reported with good anticancer activities in cancer diseases and immunity enhancement. In this study, the use of cabbage as prebiotic coupling with probiotics strains had been investigate under fermentation process for optimal yield of total flavonoid (TFC), phenolic (TPC), glucosinolates (TGLs) and antioxidant activity. The power of single or combination strains of probiotic bacteria in the production of probiotic fermented cabbage (PFC) that yielding high bioactive compounds had been investigated. The addition of probiotic showed significant improvement of the bioactive compounds such as flavonoid, phenolic, glucosinolates contents and antioxidant activity compared to raw and fermented cabbage without probiotic bacteria. The PFC that consisting of 8 probiotics showed highest TFC (818.6 mg QE/ 100 g) and TGLs content (25.097 mg / 100 g). The fermentation of single probiotic strain of Lactobacills fermentus SK324 showed highest TFC (642.08 mg QE /100 g) and TPC (389.743 mg GA/ 100g). However, there is no significant different on antioxidant activity among single or combination probiotic in the cabbage fermentation. The symbiotic PFC could offer high nutritional value and bioactive compounds that benefit for health. As such simple, cheap and easy to apply functional food could be developed to reduce the occurrence of cancer, in addition holds great promise for the future of medicine.