Legume seeds and sprouts are a rich source of phytoestrogens in the form of isoflavonoids. For the first time, lactic acid fermentation of four types of legume sprouts was used to increase the content of isoflavonoids and microbiological safety. After germination, the highest content of isoflavonoids was observed in the clover and chickpea sprouts, which amounted to 1.1 g/100 g dw., whereas the lactic acid fermentation allowed the increase to as much as 5.5 g/100 g dw. The most beneficial properties were shown by fermented chickpea sprouts germinated in blue light. During fermentation the number of lactic acid bacteria increased by 2 Log CFU/mL (LU), whereas mold decreased by 1 LU, E. coli and Klebsiella sp. by 2 LU, Salmonella sp. and Shigella sp. did not occur after fermentation, similar to Staphylococcus epidermidis, while S. aureus and S. saprophyticus decreased by 3 LU and in some trials were not detected.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.foodchem.2019.01.178DOI Listing

Publication Analysis

Top Keywords

lactic acid
16
acid fermentation
12
content isoflavonoids
8
chickpea sprouts
8
fermentation
5
sprouts
5
lactic
4
fermentation legume
4
legume seed
4
seed sprouts
4

Similar Publications

Probiotic active gel promotes diabetic wound healing through continuous local glucose consumption and antioxidant.

J Nanobiotechnology

January 2025

Shandong Key Laboratory of Proteins and Peptides Pharmaceutical Engineering, Shandong Universities Key Laboratory of Biological Medicine, School of Life Science and Technology, Shandong Second Medical University, 7166 # Baotong West Street, Weifang, Shandong, 261053, People's Republic of China.

Background: Diabetic foot ulcers (DFU) are severe complications of diabetes, posing significant health and societal challenges. Accumulation of reactive oxygen species (ROS) and elevated glucose levels are primary factors affecting diabetic wound healing. Achieving effective treatment by reducing ROS alone is challenging, as high glucose levels continuously drive ROS production.

View Article and Find Full Text PDF

Previous studies showed that the female genital tract microbiome plays a crucial role in regulating the host's immune defense mechanisms. Our previous research has shown that Lactobacillus gasseri LGV03 (L. gasseri LGV03) isolated from cervico-vagina of HPV-cleared women contributes to clearance of HPV infection and beneficially regulate immune response.

View Article and Find Full Text PDF

Background: To investigate the antibiofilm effect and mechanism of the silver nanowire (AgNW)-modified glass ionomer cement (GIC) against multi-species oral biofilm, and to examine the mechanical and biochemical properties of this novel GIC material.

Methods: Conventional GIC was incorporated with different concentrations of AgNW and silver nanoparticles (AgNP). Multi-species biofilms of Streptococcus mutans, Streptococcus sobrinus, Lactobacillus fermentum, and Lactobacillus rhamnosus were cultured for 72 h on GIC specimens.

View Article and Find Full Text PDF

Mechanistic study of the effect of a high-salt diet on the intestinal barrier.

Sci Rep

January 2025

School of Health Preservation and Rehabilitation, Chengdu University of TCM, Shierqiao Road, Chengdu, 610075, Sichuan, People's Republic of China.

Despite the established link between chronic high salt diet (HSD) and an increase in gut inflammation, the effect of HSD on the integrity of the intestinal barrier remains understudied. The present study aims to investigate the impact of HSD on the intestinal barrier in rats, encompassing its mechanical, mucous, and immune components. Expression levels of intestinal tight junction proteins and mucin-2 (MUC2) in SD rats were analyzed using immunofluorescence.

View Article and Find Full Text PDF

Proteomic and peptidomic profiling of spirulina-fortified probiotic powder formulations during in vitro digestion.

Int J Biol Macromol

January 2025

Environmenal Research and Innovation (ERIN) department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts Fourneaux, L4362 Esch-sur-Alzette, Luxembourg. Electronic address:

This study reports on the influence of lactic acid fermentation on the proteomic and peptidomic profiles of spirulina protein isolate (SPI)-fortified, freeze-dried powders containing living Lacticaseibacillus rhamnosus GG (LGG) cells during in vitro digestion. For comparison, powders fortified with whey protein isolate (WPI) and pea protein isolate (PPI) were also evaluated. Prior to freeze-drying, the powder precursors were either non-treated or fermented.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!