Cicer arietinum L. Sprouts’ Influence on Mineralization of Saos-2 and Migration of MCF-7 Cells

Abstract

In the present study, we investigated the biological activity of four extracts obtained from Cicer arietinum L. sprouts. The fermentation of the sprouts with Lactobacillus casei and their incubation with β-glucosidase elevated the concentrations of isoflavonoids, especially coumestrol, formononetin and biochanin A. To study the biological activity of C. arietinum, the human osteosarcoma Saos-2 and human breast cancer MCF-7 cell lines were used. The extracts obtained from fermented sprouts exhibited the strongest ability to decrease intracellular oxidative stress in both types of cells. They augmented mineralization and alkaline phosphatase activity in Saos-2 cells, as well as diminished the secretion of interleukin-6 and tumor necrosis factor α. Simultaneously, the extracts, at the same doses, inhibited the migration of MCF-7 cells. On the other hand, elevated concentrations of C. arietinum induced apoptosis in estrogen-dependent MCF-7 cells, while lower doses stimulated cell proliferation. These results are important for carefully considering the use of fermented C. arietinum sprouts as a dietary supplement component for the prevention of osteoporosis.

Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

“…Moreover, the osteocalcin levels in the three groups remained non-significantly different after the intervention and may be due to variations in equol production by gut bacteria. This production from dietary phytoestrogens varies significantly in individuals mainly due to intestinal microbial composition, notably in elderly subjects with low intestinal colonization and the possible correlation among the three kinds of phytoestrogens and dietary components [11,34]. Each individual's ability to produce equol differs depending on their gut bacteria capacity to create equol.…”

“…Oligosaccharides present in soybeans, especially stachyose, are able to stimulate the growth of bifidobacteria, therefore they are characterized as prebiotics [10]. Furthermore, the high content of isoflavones resembling the estrogen structure has the potential of reducing the risk of osteoporosis, menopausal symptoms, and breast cancer [7,11]. What is more, the nutritional value and concentration of bioactive compounds in soybeans can be increased through fermentation.…”