This study investigates the synergistic impact of fermenting kale juice with Limosilactobacillus strains on its antioxidant and anti-inflammatory properties. Kale's rich nutrient profile, especially its flavonoids, offers potential health benefits. Probiotic lactic acid bacteria are employed in kale fermentation to enhance nutrient bioavailability and generate bioactive compounds. Kale juices fermented with L. reuteri EFEL6901 or L. fermentum EFEL6800 exhibited superior microbial growth. Free sugars and amino acids were converted to alcohols and organic acids, affecting the organoleptic and health-related properties of product. In addition, fermentation increased quercetin and kaempferol content, indicating improved availability. Furthermore, the fermented juice exhibited notable antioxidant activity and suppressed NO production, revealing anti-inflammatory potential. Gene expression analysis confirmed reduced pro-inflammatory markers and elevated anti-inflammatory cytokines. This research highlights the promising potential of fermented kale juice, enriched with Limosilactobacillus strains, as a functional food with combined antioxidant and anti-inflammatory benefits.

Brassica vegetables has demonstrated many health benefits over the years due to its composition of phenolic, flavonoid, and glucosinolate content. However, these bioactive molecules can be easily depleted during gastronomic operations. Therefore, a sustainable method which improves the phenolic content and antioxidant activity is required at large for the processors and consumers. Thermal processing has demonstrated as a method to improve the phenolic content and antioxidant status of Brassica vegetables. In the current study four different thermal processing methods, including freeze drying, sauteing, steam and air frying, were employed for five different Brassica vegetables, including kale, broccoli sprout, brussels sprout, red cabbage, and green cabbage. Total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities were assessed using radical scavenging activity (DPPH and ABTS•+), reducing power (FRAP), and chelating ability of the metal ions. Among tested, air frying at 160oC for 10 minutes showed the highest TPC, TFC, and antioxidant activity of the Brassica vegetables, while sautéing showed the lowest. Steam treatment was preferred over the freeze-drying treatment. Within the vegetables tested, both kale and broccoli sprout contained higher antioxidants properties in most processing treatment employed. Results also indicated that there is a strong correlation between TPC, TFC, and the antioxidant activity (p<0.05). This study indicates that air frying could be a choice of sustainable thermal processing method for improving biomolecules for Brassica vegetables.

Ornamental kale (Brassica oleracea var. acephala) is an attractive ornamental plant with a range of leaf colors and shapes. Breeding new varieties of ornamental kale has proven challenging due to its lengthy breeding cycle and the limited availability of genetic markers. Microspore culture is an effective approach to generate new materials and genetic maps are a prerequisite for quantitative trait loci analysis, MAS, fine gene mapping, and genome sequence assembly. In this study, a F1DH ornamental kale population comprising 300 DH lines was constructed using microspore culture. A high-density genetic map was developed by conducting whole-genome sequencing on 150 individuals from the F1DH population. The genetic map contained 1,696 bin-markers with 982,642 single-nucleotide polymorphisms (SNPs) spanning a total distance of 775.81 cM on all nine chromosomes with an average distance between markers of 0.46 cM. The ornamental kale genetic map contained substantially more SNP markers compared with published genetic maps for other B. oleracea crops. The F1DH progenies provide an excellent resource for germplasm innovation and breeding new varieties of ornamental kale. The high-density genetic map provides crucial insights for gene mapping and unraveling the molecular mechanisms behind important agronomic traits in ornamental kale.