Nutritional and pro-health quality of lentil and adzuki bean sprouts enriched with probiotic yeast Saccharomyces cerevisiae var. boulardii

Świeca, Michał; Kordowska‐Wiater, Monika; Pytka, Monika; Gawlik‐Dziki, Urszula; Sęczyk, Łukasz; Złotek, Urszula; Kapusta, Ireneusz

doi:10.1016/j.lwt.2018.10.081

Cited by 37 publications

(30 citation statements)

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“…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].…”

Section: Delving Into Elicitorsmentioning

confidence: 99%

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

et al. 2020

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Sprouts and microgreens have attracted tremendous interest across multiple disciplines in recent years. Here, we critically review the most recent advances to underscore research prospects and niches, and related challenges, not yet addressed or fully pursued. In particular, we report a number of themes that merit special attention as a result of their relevance to plant science, nutrition, health, and zootechnics: (1) species not yet or inadequately investigated, such as wild plants, and fruit tree strains; (2) abiotic and biotic factors, and biostimulants, for elicitation strategies and metabolic engineering; (3) sanitization and processing technologies to obtain high-quality products; (4) digestive fate and impact of bioactive elements, antinutrients, and allergens on human nutrition; (5) experimental challenges to researching health benefits; (6) the opportunity to generate natural product libraries for drug discovery; and (7) sprouts in animal feeding to improve both animal health and the nutritional value of animal products for the human diet. The convergence of different themes involving interdisciplinary competencies advocate fascinating research pursuits, for example, the elicitation of metabolic variants to generate natural product collections for identification and selection of bioactive chemicals with a role as nutraceuticals, key constituents of functional foods, or interactive partners of specific drugs.

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“…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].…”

Section: Delving Into Elicitorsmentioning

confidence: 99%

“…Lens culinaris-lentil; Vigna angularis-adzuki bean 4 ≈ phenolics and antioxidant activities [118] Seeds soaked in distilled water or a Lactobacillus plantarum 299 V water suspension (1 × 10 8 CFU per 1 g of seeds) for 4 h…”

Section: Delving Into Elicitorsmentioning

confidence: 99%

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

et al. 2020

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“…Surprisingly, in the present study, there was a statistically significant increase in the capacity of neutralisation of superoxide anion radicals only in the case of adzuki bean sprouts, while there was no enhancement of the antioxidant properties in the other cases. The lack of a positive correlation between the induction of the content of phenolic compounds and the tested antioxidant properties may result from the fact that the phenolic compounds present in the sprouts operate according to mechanisms other than those examined in this study (Swieca et al ., ). It may also be suggested that the amount of phenolic compounds may interact with starch and proteins, which seems to confirm the results of the relative digestibility of nutrients.…”

Section: Discussionmentioning

confidence: 97%

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

Złotek

Świeca

Reguła

et al. 2019

Int J of Food Sci Tech

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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.

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“…Pérez-Balibrea et al [ 7 ] showed that chitosan, methyl jasmonate, salicylic acid, and yeast extract applications increased the content of phenolics, glucosinolates, and ascorbic acid in broccoli sprouts. Elicitation effectively improved antioxidant content in legumes [ 8 , 9 , 10 ], cereals [ 11 , 12 ], and cruciferous sprouts [ 13 , 14 ]. The final effect of elicitation can be additionally supported by precursor feeding, i.e., supplementation of growing plants with metabolite precursors of natural antioxidants.…”

mentioning

confidence: 99%

“…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”.…”

mentioning

confidence: 99%