Effects of probiotic L. plantarum 299v on consumer quality, accumulation of phenolics, antioxidant capacity and biochemical changes in legume sprouts

Abstract

This study evaluated the influence of Lactobacillus plantarum 299v on the consumer quality of legume sprouts. The probiotic‐rich sprouts were produced by soaking the seeds in probiotic water suspension and further sprouting at 25 °C for 4 days. The enrichment of the sprouts with L. plantarum 299v only slightly affected the sensory quality ‐ the overall acceptability of the probiotic‐rich sprouts was usually higher. The probiotic‐rich sprouts exhibited increased activity of polyphenol oxidase (the highest activity in the mung bean preparations ‐ 73.97 U mg−1 of protein). The peroxidase activity was not altered. The probiotic enrichment increased the phenolic content by 25%, 31% and 23% in the soybean, adzuki and mung bean preparations; however, it was not reflected in the antioxidant activities. The changes in the activity of enzymes involved in mobilisation of stored material (starch and proteins) and the increased content of phenolics only slightly modified the bioavailability of nutrients.

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

“…The application of yeasts on sprouts is very intriguing, in light of probiotic benefits that may occur together with the elicitation effects [117][118][119].…”

“…However, to date, elicitors have been generally investigated alone and not in combination, thereby precluding observations about possible additive and synergistic effects that could result from versatile and flexible application of variable conditions and parameters (e.g., type, dose, and application method of abiotic and/or biotic factors). [119] Seeds soaked in distilled water or probiotic water suspension (1 × 10 6 CFU per 1 g of seeds) of Saccharomyces cerevisiae var. boulardii seedlings sprayed daily with 5 mL of Milli-Q water or 5 mL of probiotic water suspension on 1st day of cultivation (1 × 10 6 CFU per 1 g of seeds)…”

Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications

“…As for starch content, the probiotic‐enrichment process did not change the total starch content of the sprouts, but it increased the portion of RS (from 4.0% to 8.4%) (Świeca, Gawlik‐Dziki, et al., 2019). In another study, the sensory evaluation suggested that the L. plantarum ‐rich sprouts exerted higher overall acceptability than the normal sprouts (Złotek et al., 2019). In addition, the L. plantarum ‐enrichment process increased the content of polyphenol oxidase and α‐amylase and decreased the content of protease, which may affect the metabolism of the stored materials (e.g., starch and protein) and modify the bioavailability of phenolics (Złotek et al., 2019).…”

“…However, the contents of starch and protein decreased, probably owing to the uptake of the yeast (Świeca, Kordowska‐Wiater, et al., 2019). Alternatively, adzuki bean seeds could be soaked in the water suspended with L. plantarum 299v (1 × 10 8 colony‐forming unit per 1 g of seeds) for 6−8 h, followed by a germination process at 25°C (Świeca, Gawlik‐Dziki, et al., 2019; Świeca et al., 2020; Złotek et al., 2019). The digestibility of the L. plantarum ‐rich sprout protein (83.4%) was higher than that of normal sprout protein (75.7%) (Świeca, Gawlik‐Dziki, et al., 2019).…”

Designing the Antioxidant Properties of Low-Processed Food

“…Recently, some alternative approaches were been applied, e.g., the use of natural phenolic-rich solutions to improve the phenolic content and antioxidant capacity in stored mung bean sprouts and shredded iceberg lettuce [ 25 , 26 ]. Additionally, functional coatings [ 27 ] or enrichment with probiotics [ 9 , 28 ] turned out to be effective “tools”.…”