This paper demonstrates the role of curly kale fermentation by autochthonous lactic acid bacteria in the formation of bioactive derivatives of phenolic compounds which may have anticancer properties. LC-MS and HPLC analyses were performed and the content of polyphenols in curly kale before and during fermentation were determined. Bioactive properties of salicylic and gentisic acids were tested in experiments on tumor (HT29, SW620) and normal (CCD841CoTr) epithelial cell lines. In this study, gentisic and salicylic acids were thoroughly examined. Gentisic acid has not been detected in Brasssicaceae vegetables so far, and the presence of both these acids was noted in fermented curly kale for the first time. Our results indicated that both salicylic and gentisic acids decreased the number of HT29 cells simultaneously with reduction of the intercellular interactions between these cells. Moreover, immunomodulatory and anti-inflammatory activity of gentisic acid was observed.

本文证明了自发性乳酸菌羽衣甘蓝发酵在形成酚类化合物生物活性衍生物中的作用，该酚类化合物可能具有抗癌特性。进行LC-MS和HPLC分析，并测定发酵前和发酵过程中羽衣甘蓝中多酚的含量。在肿瘤（HT29，SW620）和正常（CCD841CoTr）上皮细胞系的实验中测试了水杨酸和龙胆酸的生物活性。在这项研究中，龙胆酸和水杨酸被彻底检查。在十字花科中未检测到龙胆酸到目前为止，这种蔬菜都是首次出现在发酵的羽衣甘蓝中，而这两种酸都存在。我们的结果表明，水杨酸和龙胆酸都减少了HT29细胞的数量，同时减少了这些细胞之间的细胞间相互作用。此外，观察到龙胆酸的免疫调节和抗炎活性。