Process of preparation of nutritional supplement containing sulforaphane
Processes for producing a nutritional supplement that contains sulforaphane, and supplements formed thereby. Such a process includes combining a cruciferous vegetable, for example, broccoli sprouts, with strains of Lactobacillus, Streptococcus and Bifidobacterium to form a mixture, causing the mixture to undergo lactic acid fermentation, transform a glucosinolate within the cruciferous vegetable to sulforaphane, and yield a fermented mixture that contains sulforaphane, and then producing from the fermented mixture a supplement that can be ingested by an individual.
1. A process for producing a sulforaphane-containing nutritional supplement, the process comprising:
combining a cruciferous vegetable with strains of Lactobacillus, Streptococcus and Bifidobacterium to form a mixture, wherein the strains of Lactobacillus, Streptococcus and Bifidobacterium comprise each of B. bifidum, B. lactis, B. infantis, B. longum, L. acidophilus, L. brevis, L. bulgaricus, L. paracasei, L. plantarum, L. rhamnosus, L. salivaricus , and Streptococcus thermophilus;
causing the mixture to undergo lactic acid fermentation in a container, transform a glucosinolate within the cruciferous vegetable to sulforaphane, and yield a fermented mixture that contains sulforaphane; and
producing from the fermented mixture a supplement that can be orally ingested by an individual into the gastrointestinal tract, wherein the fermented mixture has an undetectable amount of coliform bacteria after at least two months refrigerator storage and has a shelf life of more than two months at a temperature of about 10 degrees to about 15 degrees Celsius.
2. The process according to claim 1 , wherein the cruciferous vegetable is broccoli sprouts.
3. The process according to claim 2 , further comprising adding at least a second cruciferous vegetable other than broccoli sprouts to the mixture prior to the lactic acid fermentation thereof.
4. The process according to claim 1 , wherein the mixture has an acidic pH during the lactic acid fermentation of the mixture.
5. The process according to claim 4 , wherein the acidic pH is obtained by adding salt to the mixture.
6. The process according to claim 1 , wherein the lactic acid fermentation is conducted in an anaerobic and dark environment at about 20° C.
7. The process according to claim 1 , wherein the supplement is a consumer food item.
8. The process according to claim 7 , wherein the consumer food item is fermented broccoli sprouts.
9. The process according to claim 1 , wherein the supplement is a pill or powder.
10. The process according to claim 1 , wherein the supplement is a sulforaphane-probiotics hybrid product that further contains the strains of Lactobacillus, Streptococcus and Bifidobacterium.