Isothiocyanate containing brassicaceae products and method of preparation thereof

An isothiocyanate and cruciferous technology, which is applied in the field of isothiocyanate-containing cruciferous products and their preparation, and can solve the problems of reducing ability, glucosinolate loss and the like

Pending Publication Date: 2020-08-28
COMMONWEALTH SCI & IND RES ORG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] These methods can result in the loss of glucosinolates or reduce the ability of myrosinase to convert glucosinolates to isothiocyanates

Method used

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  • Isothiocyanate containing brassicaceae products and method of preparation thereof
  • Isothiocyanate containing brassicaceae products and method of preparation thereof
  • Isothiocyanate containing brassicaceae products and method of preparation thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0233] Example 1 - Method

[0234] Chemicals and Reagents

[0235] HPLC grade methanol, sodium dihydrogen phosphate, sodium hydroxide (NaOH) and hydrochloric acid (HCl) were purchased from Merck (Damstadt, Germany). Folin-Ciocalteu reagent, sodium carbonate (Na 2 CO 3 ), gallic acid, fluorescein sodium salt, and dipotassium hydrogen phosphate were purchased from Sigma Aldrich (St. Louis, MO, USA). Sodium dihydrogen phosphate, 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (trolox), 2,20-azobis(2-methylpropionamidine) Dihydrochloride (AAPH) was purchased from Sapphire Bioscience (Redfern, NSW, Australia).

[0236] Lactic acid bacteria

[0237] The lactic acid bacteria used in the fermentation process are selected from one or more of the following:

[0238] LP: Lactobacillus plantarum ATCC8014;

[0239] LGG: Lactobacillus rhamnosus ATCC53103;

[0240] B1: Lactobacillus plantarum isolated from broccoli deposited at the Australian National Metrology Institute on Se...

Embodiment 2

[0280] Microbial analysis of broccoli florets fermented by lactic acid bacteria of embodiment 2-

[0281] Fermentation of the broccoli puree was performed as described in the fermentation section of Example 1. As shown in Table 1, total lactic acid bacteria counts were lower in raw broccoli compared to inoculated broccoli. After 4 days of fermentation, when the pH of the sample reached 4.04, the fermentation was stopped, and the fermentation sample before the storage experiment was used as the sample on day 0. From Table 1 and figure 1 C clearly shows a significant increase in total lactic acid bacteria counts (8 log CFU / g) in the day 0 sample compared to the raw broccoli. During the first two weeks of storage, the viable numbers of total lactic acid bacteria increased to a maximum of 9 log CFU / g for samples stored at 25°C and 4°C (Tables 1 and 2). During storage at 25°C, total lactic acid bacteria counts increased to 9 log CFU / g on day 10 and slowly decreased to 5 log CFU / ...

Embodiment 3

[0287] Example 3 - Assessment of pH and titratable acidity of broccoli florets fermented by lactic acid bacteria after storage

[0288] Raw broccoli, fermented broccoli after storage at 25°C and 4°C, and fermented broccoli were analyzed for pH and titratable acidity (TA) as described in Example 1. The determination of TA was used to estimate the amount of lactic acid and acetic acid (the main acids produced by lactic acid bacteria) during fermentation. During fermentation, the acid produced by the lactic acid bacteria lowers the pH of the sample. As shown in Table 1, TA increased to 10.7 g / L in the day 0 samples. When stored at 25°C, the pH dropped to 3.87 after 10 days during storage, while the TA value increased significantly to 14.4 g / L (p<0.05; see Table 1). The results showed that at the initial stage of storage, there were still substrates for lactic acid bacteria to consume and further produce acid. Neither pH nor TA values ​​changed significantly during the remainin...

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Abstract

The present invention relates to methods for producing isothiocyanate containing products from Brassicaceae material and lactic acid bacteria for use in such methods. The present invention also relates to isothiocyanate containing products from Brassicaceae material produced by such methods.

Description

technical field [0001] The present invention relates to a method for producing isothiocyanate-containing products from cruciferous materials and lactic acid bacteria used in the method. The invention also relates to isothiocyanate-containing products produced from Brassicaceae material by such a process. Background technique [0002] Members of the Brassicaceae family are rich in glucosinolates, which can be converted by myrosinase into isothiocyanates, which have been noted to have beneficial effects on some types of cancer (Moktari et al., 2017; Capuano et al., 2017 ; Kim and Park et al., 2016). For example, sulforaphane has been found to reduce hepatic glucose production and improve glucose control in obese patients with type 2 diabetes (Axelsson et al., 2017). However, many members of the cruciferous family are highly perishable after harvest, and if the produce is poorly stored, the quality and quantity of nutrients rapidly decline. [0003] Cruciferous plants are of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P11/00C12P13/00A23L33/135C12N1/20
CPCA23L33/135C12P13/00C12P11/00A23B7/105A61K35/744A61K35/747A61K36/31C12Y302/01147C12N9/2402A23V2200/3204A23L19/01C12R2001/25C12N1/205C12R2001/225A23V2400/321A23V2400/169C12N1/20A23L33/105C12P39/00C12R2001/01
Inventor M·A·奥古斯丁N·希费劳特雷费
Owner COMMONWEALTH SCI & IND RES ORG
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