Scientists from the Institute of Animal Reproduction and Food Research at the Polish Academy of Sciences in Olsztyn looked at biologically active compounds capable of inhibiting the process of protein glycation. This process, which occurs in the course of diabetes, leads to the intensive combination of sugar with proteins, which are then deposited in cells, negatively affecting their function.

According to the institute's press release, this is the first study to show a link between the content of individual bioactive compounds (phenolic acids, flavonoids, anthocyanins and betalains) and antiglycation properties following spontaneous fermentation of beetroot and red cabbage.

'We have shown that the fermentation of these vegetables has a beneficial effect on the content of those components that have the ability to inhibit protein glycation. After all, the accumulation of Advanced Glycation End-products (AGEs) is one of the key mechanisms leading to diabetic complications, such as nephropathy and diabetic retinopathy', says lead researcher Dr. Małgorzata Starowicz.

Beetroot and red cabbage are popular in Poland not only because of culinary tradition, but also due to their numerous health benefits. Rich in antioxidants, vitamins, minerals and fibre, they support the health of the heart, cardiovascular, immune or digestive systems, making them valuable components of a healthy diet.

Beetroot owes its characteristic colour to betalains and red cabbage - to anthocyanins, natural pigments which, in addition to their colouring properties, have numerous health-promoting effects, including the fact that they are powerful antioxidants (neutralising harmful free radicals that have a negative impact on the body, e.g. by contributing to faster ageing).

Another property of antioxidants is that they do not cause sugar to combine with proteins (glycation), resulting in excessive sugar accumulation in the body. This process intensifies during hyperglycaemia - one of the features of pre-diabetes or diabetes.

Connecting these issues, the researchers wanted to test whether the fermentation process of beetroot and red cabbage increases their anti-glycation properties. And they demonstrated that this was indeed the case.

According to the study co-author, Dr. Natalia Płatosz, fermentation of vegetables has significantly increased the bioavailability and thus the biological activity of key bioactive compounds.

She explains that raw vegetables have a naturally high content of bioactive compounds, but their bioavailability in the human body is limited by, among other things, the tight bonds between these compounds and the plant cell structure. The fermentation process breaks down these structures, releasing the bioactive compounds. Furthermore, the fermentation process leads to the formation of new beneficial metabolites. As a result, fermented beetroot and red cabbage have stronger antioxidant and anti-inflammatory properties, making them more effective in diabetes diet therapy, compared to their raw counterparts. It is important to understand these processes in order to be able to optimise the fermentation conditions to increase the health benefits of the final products, Dr. Płatosz adds.

The researchers explain that fermentation, which is one of the longest known natural methods of food preservation, is becoming very popular again. In addition to the most popular pickled cucumbers or sauerkraut in Poland, we are opening up to new flavours, such as kimchi.

The research results were published in the journal Foods (https://www.mdpi.com/2304-8158/13/12/1791). It is basic research, conducted in vitro. However, the authors do not rule out continuing and conducting further stages of research, including studies with the participation of humans. (PAP)

PAP - Science in Poland

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