Effect of Germination on Alfalfa and Buckwheat: Phytochemical Profiling by UHPLC-ESI-QTOF-MS/MS, Bioactive Compounds, and In-Vitro Studies of Their Diabetes and Obesity-Related Functions

Abstract

Germination can be used to enhance nutritional value and health functions of edible seeds. Sprouts are considered healthier than raw seeds because they are richer in the basic nutritional components (carbohydrates, protein, vitamins, and minerals) and also contain more bioactive components responsible for various biological activities. The effect of sprouting on the antioxidant, antidiabetic, antiobesity activities, and metabolite profiles of alfalfa and buckwheat seeds was investigated in this study. DPPH radical scavenging activity was highest in buckwheat sprouts followed by alfalfa sprout, buckwheat seed, and alfalfa seed, respectively. ABTS radical scavenging potential showed a similar trend as DPPH with buckwheat sprouts exerting the best scavenging capacity. Alfalfa sprout and buckwheat seed exhibited the highest percentage inhibitory activity of α-glucosidase (96.6 and 96.5%, respectively). Alfalfa sprouts demonstrated the strongest inhibitory activity against pancreatic lipase (57.12%) while alfalfa seed showed the highest advanced glycation end products (AGEs) formation inhibitory potential (28.7%). Moreover, thirty-three (33) metabolites were characterized in the seed and sprout samples. Sprouts demonstrated a higher level of metabolites compared to raw seeds. Hence, depending on the type of seed and the target activity, sprouting is a good technique to alter the secondary metabolites and functional properties of edible seeds.

Hypoglycemic and Antioxidant Properties of Extracts and Fractions from Polygoni Avicularis Herba

“…The metabolic enzymes such as α -glucosidase and α -amylase are significant enzymes in diabetes since they are involved in food hydrolyzing activities that regulate postprandial blood glucose levels [ 50 , 51 ]. The α -glucosidase inhibition assay was carried out on the basis of Zhao et al [ 52 ], with minor modifications.…”

Sprouts Use as Functional Foods. Optimization of Germination of Wheat (Triticum aestivum L.), Alfalfa (Medicago sativa L.), and Radish (Raphanus sativus L.) Seeds Based on Their Nutritional Content Evolution

“…Once germinated, sprouts can be consumed raw, or even cooked since their preservation is brief due to microbial deterioration. These sprouts are known to have a higher nutritional value and a better digestibility than their corresponding seeds [1][2][3]. In fact, germination is the process during which a vegetable seed, a legume, or a cereal grows into a seedling.…”

“…Numerous authors worked on different varieties of wheat [12][13][14][15][16], whereas fewer studied mung beans, buckwheat, broccoli, radish, alfalfa, chickpeas, brown rice, etc. [1,[17][18][19][20][21][22][23].…”

Profiling of polyphenols for in-depth understanding of Tartary buckwheat sprouts: Correlation between cultivars and active components, dynamic changes and the effects of ultraviolet B stress

“…During sprouting, carbohydrates, lipids and proteins stored in the seeds are broken down to provide energy and synthesize substrates for the early stages of seed germination ( Ikram et al, 2021 ). Meanwhile, an increased level of secondary metabolites with various health benefits is often observed during germination in various sprouts, such as Alfalfa and Buckwheat ( Aloo, Ofosu, & Oh, 2021 ). In this study, 30 differential compounds except for compound 6, 16 and 38 were all at a higher level in 3-day-old sprouts, comparing to 8-day-old sprouts.…”