Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut

摘要

Selenium (Se) has a well-known role in prevention of chronic diseases associated with oxidative stress and inflammation. The objective was to produce Se-enriched sauerkraut and to study the effect of sele-nite addition on indole glucosinolate hydrolysis products, vitamin C, Se biotransformation and microbial quality. The antioxidant activity of sauerkraut and its ability to inhibit NO production in LPS-induced macrophages were also examined. White cabbage was naturally fermented with 0.3 mg of Na_2SeO_3/kg fresh cabbage (NFSe) or without Se addition (NF). Total Se content reached up to 1.29μg/gd.m. (0.11 μg/g f.m.). Selenomethylselenocysteine was the major Se form found in NFSe cabbage. Se addition caused a slight reduction of ascorbigen (6%) and vitamin C (5%) contents in sauerkraut (P≤ 0.05); however, lactic acid bacteria increased (3%), and the formations of indole-3-carbinol and indole-3-acetonitrile were markedly enhanced (74% and 13%, respectively). NFSe cabbage extracts showed higher (P≤ 0.05) antioxidant activity (163 μmol trolox/g d.m.) and inhibition of NO production in LPS-induced macrophages (lC_(50) = 44.μg/ml) than did NF cabbage extracts. Consequently, Se-enriched sauerkraut can be considered as a health-promoting food.