Isolation of bioactive peptides and multiple nutraceuticals of antidiabetic and antioxidant functionalities through sprouting: Recent advances

Abstract

The employment of proteases directly from enzymes or indirectly from microorganisms during fermentation for the purpose of proteolysis of food proteins has been the conventional trend for the derivation of bioactive peptides from food matrices. However, recent studies have shown that inherent protease enzymes can be activated for this activity for vegetable foods using the sprouting process. The benefits of ease of operation, and reduced processing costs are formidable advantages for the optimal consideration of this technique. On another note, the demand for functional foods with therapeutic health effects has increased in recent years. Globally, plant foods are perceived as dietetic choices bearing sufficient quantities of concomitant nutraceuticals. In this manuscript, the sprouting route for the isolation of peptides and glucosinolates, and for the enhancement of total phenolic contents, polyunsaturated fatty acid profiles, and other bioactive constituents was explored. Advances regarding the phytochemical transformations in the course of sprouting, the therapeutic functionalities, and microbiological safety concerns of vegetable sprouts are delineated. In addition, consumption of vegetable sprouts has been shown to be more efficient in supplying nutraceutical components relative to their unsprouted counterparts. Biochemical mechanisms involving the inhibition of digestive enzymes such as α‐amylase, β‐glucosidase, and dipeptidyl peptidase IV (DPP‐IV), single electron transfer, and metal chelation, for impartation of health benefits, have been reported to occur from bioactive components isolated from vegetable sprouts. Practical applications Sprouting initiates proteolysis of vegetable proteins for the release of bioactive peptides. Abiotic stresses can be used as elicitors during the sprouting process to achieve enhanced phytochemical profiles of sprouts. Sprouting is a relatively more convenient approach to the improvement of the health benefits of vegetable foods. Vegetable sprouts are potential for the management of metabolic syndrome disorders.

Mitigation of Acetamiprid Residue Disruption on Pea Seed Germination by Selenium Nanoparticles and Lentinans

“…They exhibit multiple effects, such as antioxidant, anti-inflammatory, anticancer, antimicrobial, and hypoglycemic activities [43,44]. Additionally, polyphenols in plant edible sprouts can regulate blood lipid and blood pressure levels, improve immunity, promote gastrointestinal health, and prevent cardiovascular diseases [45][46][47]. The disruption of the biosynthesis of plant polyphenols by pesticides has been frequently reported [33,48].…”

Exploring the effects of diluted plasma activated water (PAW) on various sprout crops and its role in autophagy regulation

“…Sprout vegetables, including wheat, barley, radish, and broccoli sprouts, serve as an edible food source and can be cultivated in smart farms [14,15]. Sprouts are rich in bioactive compounds such as antioxidants and vitamins [14,16,17]. They are characterized by a short lifespan, high nutritional value, and relative simplicity, as they are closely related to many other crops.…”