Health Promoting vs Anti-nutritive Aspects of Kohlrabi Sprouts, a Promising Candidate for Novel Functional Food
2021
Paśko, Paweł | Galanty, Agnieszka | Tyszka-Czochara, Małgorzata | Żmudzki, Paweł | Zagrodzki, Paweł | Gdula-Argasińska, Joanna | Prochownik, Ewelina | Gorinstein, Shela
Kohlrabi sprouts are just gaining popularity as the new example of functional food. The study was focused on the influence of germination time and light conditions on glucosinolates, phenolic acids, flavonoids, and fatty acids content in kohlrabi sprouts, in comparison to the bulbs. The effect of kohlrabi products on SW480, HepG2 and BJ cells was also determined. The length of sprouting time and light availability significantly influenced the concentrations of the phenolic compounds. Significant differences in progoitrin concentrations were observed between the sprouts harvested in light and in the darkness, with significantly lower content for darkness conditions. Erucic acid was the dominant fatty acid found in sprouts (14.5–34.5%). Sprouts and bulbs were less toxic to normal than to cancer cells. The sprouts stimulated necrosis (56.4%) more than apoptosis (34.1%) in SW480 cells, while the latter effect was predominant for the bulbs. Both sprouts and bulbs caused rather necrosis (45.5 and 63.9%) than apoptosis (32 and 32.5%) in HepG2 cells.
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