Page 129 - Petelin, Ana. 2020. Ed. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Proceedings. Koper: University of Primorska Press.
P. 129
years. To obtain the data on the knowledge and eating habits of sauerkraut sauerkraut and sour turnip consumption habits in slovenia 127
and sour turnip among Slovene people, an online questionnaire was prepared.
The obtained data were processed using Microsoft Excel and SPSS Statistics
26.0 (IBM, Armonk, NY, USA).
Results
The health benefits of fermented vegetables can be associated with their prebi-
otic and/or probiotic potential, due to the presence of live microorganisms and
their metabolites, such as bioactive peptides, short-chain fatty acids or polysac-
charides (Septembre-Malaterre, et al., 2018; Şanlier et al., 2017). Probiotics are
live microorganisms that, when consumed in sufficient amounts, may confer
a health benefit for the host (FAO/WHO, 2002). They help maintain good bal-
ance and composition of the intestinal flora, preventing the invasion of path-
ogenic microorganisms (Tripathi and Giri, 2014), improve immunity and cal-
cium absorption, reduce the risk of intestinal diseases (Homayouni, Pavahoo
and Azizi, 2012), lower serum cholesterol and blood pressure (Rašić, 2003).
Most of the commercially used probiotics belong to LAB group, including Lac-
tobacillus, Leuconostoc, Streptococcus, and Enterococcus genera (Yadav, 2017).
To achieve positive effects, foods should contain the required minimum num-
ber of live microorganisms with a probiotic effect at the time of ingestion. The
recommended standard for probiotics live cell counts is at least 106 CFU mL-1 of
the product (Neffe-Skocińska, Rzepkowska, Szydłowska and Kołożyn-Krajew-
ska, 2018). Furthermore, many LAB species have antimicrobial activity due to
the production of antimicrobial active metabolites, such as organic acids, hy-
drogen peroxide and other compounds, such as bacteriocins and antifungal
peptides (Reis, Paula, Casarotti and Penna, 2012). Moreover, produced bioac-
tive peptides are known for the functional properties, such as immunomodula-
tory, antithrombic and antihypertensive effect (Tamang et. al., 2016).
In the present study, we focused mainly on sauerkraut and sour turnip,
both a result of LAB fermentation. In data analysis of a questionnaire-based
survey 175 individuals were included (24 M; 151 W). Based on the study results,
the majority of the participants showed excessive knowledge about fermented
foods and their health benefits (Table 1). To begin with, half of the participants
prepare fermented foods at home. The majority (> 60 %) of them agreed with
statements as follows: (i) salt addition inhibits the action of unwanted microor-
ganisms and allows the reproduction of the desired ones; (ii) temperature is an
important factor in the fermentation process; (iii) an anaerobic environment
must be established for fermentation; (iv) sugars are converted to acids during
fermentation and (v) that the pH of the food before and after fermentation var-
ies. Although, the majority of them knew that fermented foods have an extend-
ed shelf life (81 %), only half of them agreed that fermented foods are more mi-
crobiologically safe.
and sour turnip among Slovene people, an online questionnaire was prepared.
The obtained data were processed using Microsoft Excel and SPSS Statistics
26.0 (IBM, Armonk, NY, USA).
Results
The health benefits of fermented vegetables can be associated with their prebi-
otic and/or probiotic potential, due to the presence of live microorganisms and
their metabolites, such as bioactive peptides, short-chain fatty acids or polysac-
charides (Septembre-Malaterre, et al., 2018; Şanlier et al., 2017). Probiotics are
live microorganisms that, when consumed in sufficient amounts, may confer
a health benefit for the host (FAO/WHO, 2002). They help maintain good bal-
ance and composition of the intestinal flora, preventing the invasion of path-
ogenic microorganisms (Tripathi and Giri, 2014), improve immunity and cal-
cium absorption, reduce the risk of intestinal diseases (Homayouni, Pavahoo
and Azizi, 2012), lower serum cholesterol and blood pressure (Rašić, 2003).
Most of the commercially used probiotics belong to LAB group, including Lac-
tobacillus, Leuconostoc, Streptococcus, and Enterococcus genera (Yadav, 2017).
To achieve positive effects, foods should contain the required minimum num-
ber of live microorganisms with a probiotic effect at the time of ingestion. The
recommended standard for probiotics live cell counts is at least 106 CFU mL-1 of
the product (Neffe-Skocińska, Rzepkowska, Szydłowska and Kołożyn-Krajew-
ska, 2018). Furthermore, many LAB species have antimicrobial activity due to
the production of antimicrobial active metabolites, such as organic acids, hy-
drogen peroxide and other compounds, such as bacteriocins and antifungal
peptides (Reis, Paula, Casarotti and Penna, 2012). Moreover, produced bioac-
tive peptides are known for the functional properties, such as immunomodula-
tory, antithrombic and antihypertensive effect (Tamang et. al., 2016).
In the present study, we focused mainly on sauerkraut and sour turnip,
both a result of LAB fermentation. In data analysis of a questionnaire-based
survey 175 individuals were included (24 M; 151 W). Based on the study results,
the majority of the participants showed excessive knowledge about fermented
foods and their health benefits (Table 1). To begin with, half of the participants
prepare fermented foods at home. The majority (> 60 %) of them agreed with
statements as follows: (i) salt addition inhibits the action of unwanted microor-
ganisms and allows the reproduction of the desired ones; (ii) temperature is an
important factor in the fermentation process; (iii) an anaerobic environment
must be established for fermentation; (iv) sugars are converted to acids during
fermentation and (v) that the pH of the food before and after fermentation var-
ies. Although, the majority of them knew that fermented foods have an extend-
ed shelf life (81 %), only half of them agreed that fermented foods are more mi-
crobiologically safe.
