Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts

Exogenous brassinolide treatment regulates phenolic accumulation in mung bean sprouts through the modulation of sugar and energy metabolism

BACKGROUND

The effects of exogenous brassinolide (BR) treatment (3.0 μmol L-1 ) on phenolic biosynthesis in mung bean sprouts were investigated. This investigation included the analysis of sugar content, substrates within the phenylpropane pathway, energy substances, enzymatic activity within the phenylpropane pathway, sugar metabolism and energy metabolism.

RESULTS

Results showed that BR treatment significantly increased the levels of total phenolics, p-hydroxybenzoic acid, p-coumaric acid, gallic acid, fumalic acid and caffeic acid. This enhancement was accomplished through the elevation of l-phenylalanine levels and the activation of enzymes associated with the phenylpropane pathway in mung bean sprouts, including phenylalanine ammonia-lyase, cinnamate 4-hydroxylase and 4-coumarate CoA ligase. Furthermore, BR treatment induced alterations in sugar metabolism in mung bean sprouts as evidenced by the increased levels of glucose, fructose, sucrose and phosphoenolpyruvate. Moreover, increased activity was observed for enzymes linked to sucrose metabolism and glycolysis in the BR-treated group. Concurrently, BR treatment bolstered the levels of adenosine triphosphate and energy charge in mung bean sprouts, which was attributed to the activation of H+ -adenosine triphosphatase, Ca2+ -adenosine triphosphatase and succinic dehydrogenase.

CONCLUSION

These results suggest that BR treatment can accelerate the accumulation of phenolic compounds in mung bean sprouts. This effect is achieved not only through the activation of the phenylpropane pathway, but also through the modulation of sugar and energy metabolism. The modulation provides ample energy and a substrate for the biosynthesis of phenolics. © 2023 Society of Chemical Industry.

Sprouts as probiotic carriers: A new trend to improve consumer nutrition

Over the past few decades, efforts to eradicate hunger in the world have led to the generation of sustainable development goals to reduce poverty and inequality. It is estimated that the current coronavirus pandemic could add between 83 and 132 million to the total number of undernourished people in the world by 2021. Food insecurity is a contributing factor to the increase in malnutrition, overweight and obesity due to the quality of diets to which people have access. It is therefore necessary to develop functional foods that meet the needs of the population, such as the incorporation of sprouts in their formulation to enhance nutritional quality. Germination of grains and seeds can be used as a low-cost bioprocessing technique that provides higher nutritional value and better bioavailability of nutrients. Consequently, the manuscript describes relevant information about the germination process in different seeds, the changes caused in their nutritional value and the use of techniques within the imbibition phase to modify the metabolic profiles within the sprouts such as inoculation with lactic acid bacteria and yeasts, to generate a functional symbiotic food.

Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition

Due to the global rise in food insecurity, micronutrient deficiency, and diet-related health issues, the United Nations (UN) has called for action to eradicate hunger and malnutrition. Grains are the staple food worldwide; hence, improving their nutritional quality can certainly be an appropriate approach to mitigate malnutrition. This review article aims to collect recent information on developing nutrient-dense grains using a sustainable and natural process known as "sprouting or germination" and to discuss novel applications of sprouted grains to tackle malnutrition (specifically undernutrition). This article discusses applicable interventions and strategies to encourage biochemical changes in sprouting grains further to boost their nutritional value and health benefits. It also explains opportunities to use spouted grains at home and in industrial food applications, especially focusing on domestic grains in regions with prevalent malnutrition. The common challenges for producing sprouted grains, their future trends, and research opportunities have been covered. This review article will benefit scientists and researchers in food, nutrition, and agriculture, as well as agrifood businesses and policymakers who aim to develop nutrient-enriched foods to enhance public health.

Effect of Cooking and Domestic Storage on the Antioxidant Activity of Lenticchia di Castelluccio di Norcia, an Italian PGI Lentil Landrace

The aim of this work was to characterise Lenticchia di Castelluccio di Norcia (an Italian PGI lentil landrace) and assess the impact of cooking and storage on antioxidant activity. After opening the package (T₀), samples were analysed using a set of chemical assays (i.e., total phenolic content, DPPH, ABTS, and ORAC assays). Analyses were also conducted on boiled, pressure-cooked, and 6-month-stored (T₁) products. At both T₀ and T₁, raw Lenticchia di Castelluccio di Norcia PGI showed higher total phenolic content (T₀: 9.08 mg GAE/g, T₁: 7.76 mg GAE/g) and antioxidant activity (DPPH T₀: 33.02 µmol TE/g, T₁: 29.23 µmol TE/g; ABTS T₀: 32.12 µmol CE/g, T₁: 31.77 µmol CE/g; ORAC T₀: 3.58 μmol TE/g, T₁: 3.60 μmol TE/g) than boiled and pressure-cooked samples. Overall, pressure-cooking led to a smaller decline in total phenolic content and antioxidant activity than the common boiling procedure. Domestic storage led to a significant reduction in total phenolic content-both in raw and cooked products-but not in antioxidant activity. In summary, these results highlighted interesting amounts of phenols and antioxidant properties of this product, showing the impact of routine procedures. Given the relevance of pulses as sustainable plant-based meat alternatives and their importance in the prevention of non-communicable diseases, health professionals should consider these aspects in the context of correct nutrition education and scientific communication.

Phenolics and Volatile Compounds of Fennel (Foeniculum vulgare) Seeds and Their Sprouts Prevent Oxidative DNA Damage and Ameliorates CCl4-Induced Hepatotoxicity and Oxidative Stress in Rats

Researchers recently focused on studying the nutritional and functional qualities of sprouts generated from seeds. The current study investigated the total phenolic content (TPC), total flavonoids (TF), total flavonols (TFL), antioxidant activity (AOA), specific phenolic acids, and volatile chemicals in fennel seeds (FS) and fennel seed sprouts (FSS). The oxidative DNA damage prevention activity of selected FS and FSS extracts against DNA was examined. Consequently, the antioxidative stress potential of FS and FSS extracts at 300 and 600 mg kg^-1 on CCl₄-induced hepatotoxicity and oxidative stress in rats weas investigated. The liver's functions and oxidative stress biomarkers in rat blood were examined. FSS exhibited rich phytochemical content such as TPC, TF, TFL, and AOA with altered phenolics and volatiles. HPLC identified nineteen compounds of phenolic acids and their derivatives in FS. Thirteen phenolics and six flavonoids were predominantly identified as Vanillic acid and Kaempferol, respectively. GC-MS analysis identified fifty and fifty-one components in FS and FSS, respectively. The predominant component was Benzene, [1-(2-propenyloxy)-3-butenyl] (trans-Anethole) (38.41%), followed by trans-Anethole (Benzene, 1-methoxy-4-(2-propenyl)) (23.65%), Fenchone (11.18%), and 1,7-Octadiene, 2-methyl-6-methylene- Cyclohexene (7.17%). Interestingly, α-Pinene, Fenchone, trans-Anethole (Benzene, 1-methoxy-4-(2-propenyl)), 4-Methoxybenzaldehyde (4-Anisaldehyde), Benzeneacetic acid, α-hydroxy-4-methoxy, and Nonacosane contents were increased. While Dillapiole, 7-Octadecenoic acid, and methyl ester were newly identified and quantified in FSS. The oxidative DNA damage prevention capability of FSS and FS extracts indicated remarkable DNA protection. Administrating FS and FSS extracts at 300 and 600 mg kg^-1 ameliorated AST, ALT, and ALP, as well as GSH, CAT, MDA, and SOD, in a dose-dependent manner. The most efficient treatment of FS or FSS was using a dose of 600 mg Kg^-1, which recorded an improvement rate of 20.77 and 24.17, 20.36 and 24.92, and 37.49 and 37.90% for ALT, AST, and ALP, respectively. While an improvement rate of 40.08 and 37.87%, 37.17 and 46.52%, 114.56 and 154.13%, and 66.05 and 69.69% for GSH, DMA, CAT, and SOD compared to the CCl₄-group, respectively. The observed protection is associated with increased phenolics and volatiles in F. vulgare. Therefore, FS and FSS are recommended as functional foods with bioactive functionality, health-promoting properties, and desired prevention capabilities that may help prevent oxidative stress-related diseases.

Antioxidative potential and ameliorative effects of green lentil (Lens culinaris M.) sprouts against CCl4-induced oxidative stress in rats

The present study is aimed to investigate the antioxidative potential and ameliorative effects of Lens culinaris Medikus sprouts hydroalcoholic extract (LSHE) on CCl4-induced oxidative stress in rats. The research has been carried out in two successive stages. Firstly, the highest phenolic content and antioxidant activity of L. culinaris sprouts were assessed at 20 ± 1°C and 90-93% RH during sprouting. Total phenolic content (TPC), total carotenoids (TC), total flavonoids (TF), total flavonols (TFL), DPPH-RSA, and vitamin C contents of L. culinaris seeds and 6-days sprouts were determined. Subsequently, phenolics by HPLC analysis of L. culinaris seeds, 3rd and 6th-day sprouts were identified and quantified. Results indicated that 6th-day sprouts contained considerable phenolics with superior antioxidant capacity, thus selected to be examined for biological activity in a rat's module consisting of five groups. G1, normal rats orally received distilled water. G2 received 1.0 mL kg-1 of CCl4 and olive oil (1:1) intraperitoneally (i.p.) twice a week. G3 received CCl4 (i.p.) and 50 mg GAE kg-1 of LSHE daily/orally. G4 received CCl4 (i.p.) 100 mg kg-1 of LSHE orally/daily. G5 (reference group) treated by intramuscular injection (i.m.) of vit. E+Selenium (Vit. E+Se, 50 mg kg-1 twice a week). The weight gain, relative weight of organs, hypoglycemic and hypolipidemic efficiencies, liver's and kidneys' functions, and antioxidant biomarkers were examined. LSHE enhanced the weight gain recovery % and significantly reduced fasting blood glucose. The hypolipidemic effect of LSHE was dramatically reduced triglycerides (TG), total cholesterol (CHO), high- and low-density lipoproteins (HDL-c and LDL-c), and very-low-density lipoproteins (VLDL-c). Administration of 50 and 100 LSHE mg kg-1 ameliorated liver and kidney function in dose-dependent manure. Intriguingly, LSHE considerably reduced malondialdehyde (MDA) while significantly raising reduced glutathione (GSH), superoxide dismutase (SOD), and catalase (CAT) in a dose-dependent manner. In conclusion, biochemical examinations confirmed the therapeutic efficacy of LSHE as a functional product. It encouraged us to recommend L. culinaris sprout production for attenuating hepatotoxicity and nephrotoxicity, as well as being beneficial and profitable for controlling oxidative stress complications.

Morphological, Molecular, and Biochemical Characterization of a Unique Lentil (Lens culinaris Medik.) Genotype Showing Seed-Coat Color Anomalies Due to Altered Anthocyanin Pathway

This study reports the identification of a unique lentil (Lens culinaris Medik.) genotype L4717-NM, a natural mutant (NM) derived from a variety L4717, producing brown, black, and spotted seed-coat colored seeds in a single plant, generation after generation, in different frequencies. The genetic similarity of L4717 with that of L4717-NM expressing anomalous seed-coat color was established using 54 SSR markers. In addition, various biochemical parameters such as TPC (total phenolic content), TFC (total flavonoid content), DPPH (2,2-diphenyl-1-picrylhydrazyl), FRAP (ferric reducing antioxidant power), H2O2 (peroxide quantification), TCC (total carotenoids content), TAC (total anthocyanin content), and TAA (total ascorbic acid) were also studied in the seeds, sprouts, and seedlings of L4717, brown, black, and spotted seed-coat colored seeds. Stage-specific variations for the key biochemical parameters were recorded, and seedling stage was found the best for many parameters. Moreover, seeds with black seed coat showed better nutraceutical values for most of the studied traits. A highly significant (p ≤ 0.01) and positive correlation was observed between DPPH and TPC, TAA, TFC, etc., whereas, protein content showed a negative correlation with the other studied parameters. The seed coat is maternal tissue and we expect expression of seed-coat color as per the maternal genotype. However, such an anomalous seed-coat expression, which seems to probably be governed by some transposable element in the identified genotype, warrants more detailed studies involving exploitation of the anthocyanin pathway.

Sprout Caffeoylquinic Acid Profiles as Affected by Variety, Cooking, and Storage

Various health-promoting properties inherent to plant-based foods have been attributed to their rich bioactive compounds, including caffeoylquinic acids (CQAs). The potential health benefits of CQAs have been well-documented. While sprouts are widely recognized as health-promoting foods owing to their high phytonutrient content, our knowledge regarding the effect of cooking and storage, commonly practiced by consumers, on the CQA content remains limited. First, sunflower sprouts were found to have the highest total CQA content (~ 22 mg/g dry weight) out of 11 commonly available sprouts. Then, the effect of variety, cooking, and low-temperature storage on the CQA profile of sunflower sprouts was investigated. Among the four different varieties of sunflower sprouts, variety 1 harbored the highest total CQA content. Notably, cooking adversely affected the CQA content of sunflower sprouts relative to the uncooked samples in a time-dependent manner, possibly due to the heat sensitivity of CQAs. Under simulated home-refrigeration storage conditions, we observed a significant decline in the content of major CQA compounds (5-monoCQA and 3,5-diCQA) at days 10 and 13 of storage. The results obtained herein provide consumers and food industrialists with increased insight into the effect of cooking and refrigeration on the CQA content of sunflower sprouts.

Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess

Germination is an efficient and natural strategy that allows the modification of the nutritional value and the nutraceutical properties of seeds, enabling one to tailor the process according to its final use. This study aimed at optimization of germination conditions to produce novel lentil flours with improved nutritional and functional features. Response Surface Methodology (RSM) was applied to model the effect of temperature (15-27 °C) and time (1-5 days) on different nutritional and quality parameters of lentil flours including proximate composition, content and profile of fatty acids, content of phytic acid, ascorbic acid and γ-aminobutyric acid (GABA), content and profile of phenolic compounds, antioxidant activity, expected glycemic index (GI) and color during germination. As shown by RSM polynomial models, sprouting promoted the reduction of phytic acid content and enhanced the levels of ascorbic acid, GABA, insoluble phenolic compounds, antioxidant activity and expected GI, and modified the color of the resultant lentil flours. RSM optimization of germination temperature and time using desirability function revealed that the optimal process conditions to maximize the nutritional, bioactive and quality properties of sprouted lentil flours were 21 °C for 3.5 days.

V, Tontang MT, Stobdan T, Sangwan S, Aski M, Singh A, Kumar RR, Tripathi K, Kumar S, Nair RM, Praveen S. Diversity in Phytochemical Composition, Antioxidant Capacities, and Nutrient Contents Among Mungbean and Lentil Microgreens When Grown at Plain-Altitude Region (Delhi) and High-Altitude Region (Leh-Ladakh), India

Mungbeans and lentils are relatively easily grown and cheaper sources of microgreens, but their phytonutrient diversity is not yet deeply explored. In this study, 20 diverse genotypes each of mungbean and lentil were grown as microgreens under plain-altitude (Delhi) and high-altitude (Leh) conditions, which showed significant genotypic variations for ascorbic acid, tocopherol, carotenoids, flavonoid, total phenolics, DPPH (1, 1-diphenyl-2-picrylhydrazyl), FRAP (ferric-reducing antioxidant power), peroxide activity, proteins, enzymes (peroxidase and catalase), micronutrients, and macronutrients contents. The lentil and mungbean genotypes L830 and MH810, respectively, were found superior for most of the studied parameters over other studied genotypes. Interestingly, for most of the studied parameters, Leh-grown microgreens were found superior to the Delhi-grown microgreens, which could be due to unique environmental conditions of Leh, especially wide temperature amplitude, photosynthetically active radiation (PAR), and UV-B content. In mungbean microgreens, total phenolics content (TPC) was found positively correlated with FRAP and DPPH, while in lentil microgreens, total flavonoid content (TFC) was found positively correlated with DPPH. The most abundant elements recorded were in the order of K, P, and Ca in mungbean microgreens; and K, Ca, and P in the lentil microgreens. In addition, these Fabaceae microgreens may help in the nutritional security of the population residing in the high-altitude regions of Ladakh, especially during winter months when this region remains landlocked due to heavy snowfall.

Plant sprout foods: Biological activities, health benefits, and bioavailability

Plant sprout foods exhibit a lot of biological activities including anti-inflammatory, antioxidative, anticancer, antidiabetes, anti-infection, and antiviral activities. Up to the present moment, plant sprout foods have received much attention due to their abundance, good bioavailability, and health benefits for human. This review highlights the biological activities of different plant sprout foods (viz., broccoli sprout, buckwheat sprout, wheat sprout, mung bean sprout, soybean sprout, and adkuzi bean sprout) using in vitro model, animal model, and human model. Furthermore, the bioavailability of plant sprout foods is also discussed. PRACTICAL APPLICATIONS: A review of the literature was conducted to biological activities of plant sprout foods, in addition to a summary of health benefits and bioavailability of sprout foods. Several biological activities of plant sprout foods with in vitro and in vivo evidence are currently unexplored in clinical trials, because the effects of sprout foods on human tissues and cells measured by tube test do not recapitulate the actual in vivo effects. Moreover, the safety of chemoprevention strategies using sprout foods that to protect against environmental exposures and other oxidative stress-related pathologies is important. Further research is warranted to evaluate bioavailability of individual forms.

Potentially Bioaccessible Phenolic and Antioxidant Potential of Fresh and Stored Lentil Sprouts-Effect of Lactobacillus plantarum 299v Enrichment

The phenolic and antioxidant potential of potentially bioaccessible fractions of lentil sprouts was studied. Sprouts were cocultivated with a probiotic to obtain a new functional product and further stored in cool conditions. The fraction obtained after buffer extraction and gastric digestion had higher content of phenolics compared to the control (by 20% and 46%, respectively); however, a 9% decrease was observed in samples obtained after gastrointestinal digestion. After gastrointestinal digestion, the highest content of phenolics (278 µg/g d.w.) was determined in the fresh control sprouts. Compounds neutralizing ABTS and hydroxyl radicals, chelating metal ions, and exhibiting strong reducing power were effectively released after gastrointestinal digestion (e.g., the values of the gastrointestinal digestibility index for chelating power and ability to quench hydroxyl radicals significantly exceeded 1 in all studied samples). It was proved that the enrichment of sprouts with a probiotic and further storage significantly improved the antioxidant potential; compared to the fresh control sprouts, an increase by 45% and 10% was determined after the gastric and gastrointestinal digestion, respectively. Lentil sprouts enriched with L. plantarum 299v may be a new functional product characterized by the high antioxidant capacity of the potentially bioaccessible fraction.

Spicy Herb Extracts as a Potential Improver of the Antioxidant Properties and Inhibitor of Enzymatic Browning and Endogenous Microbiota Growth in Stored Mung Bean Sprouts

The quality and shelf life of sprouts can be improved by postharvest application of water herb extracts. The effect of water infusions of marjoram, oregano, basil, and thyme on the phenolic content, antioxidant potential, and the microbiological and consumer quality of stored mung bean sprouts was studied. Compared to the control, the treatments increased total phenolic content. The highest amounts were determined in sprouts soaked in the thyme extract (6.8 mg/g d.m.). The infusions also inhibited the activity of enzymes utilizing phenolics, and marjoram and oregano were found to be the most effective. The increase in the level of phenolics was reflected in enhanced antioxidant properties (ability to quench cation radical ABTS^•+, reducing and chelating power). Both total phenolics and flavonoids, as well as antioxidant capacities, were highly bioaccessible in vitro. All the natural extracts effectively reduced the growth of total mesophilic bacteria, coliforms, and molds (they were more effective than ascorbic and kojic acids). The treatments did not exert a negative influence on the sensory properties or nutritional value of the sprouts, and even improved starch and protein digestibility. These results are very promising and may suggest a wider used of natural extracts as preservatives of minimally processed food.

Effect of plant density on yield and Quality of perilla sprouts

Growth and nutraceutical quality of perilla sprouts is strongly dependent on planting density. This study explored the influence of planting density on growth, photosynthetic parameters, antioxidant capacity, main secondary metabolites, soluble sugar and soluble protein contents of ready-to-eat sprouts. Planting at a density of 1450 plants m⁻² significantly increased yield, improved the activities of antioxidant enzymes SOD and CAT, enhanced the generation of reactive oxygen species, increased the content of total chlorophyll and net photosynthetic rate, and decreased the content of MDA in perilla sprouts. The content of flavonoids, volatile oil, soluble sugar and soluble proteins was highest when the density was 1450 plants m⁻² compared to other groups. The relative contents of RA and anthocyanin in perilla sprouts reached the maximum value at planting density of 1887 plants m⁻².

Quality of New Functional Powdered Beverages Enriched with Lyophilized Fruits—Potentially Bioaccessible Antioxidant Properties, Nutritional Value, and Consumer Analysis

This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.

Effect of Instant Controlled Pressure-Drop on the Non-Nutritional Compounds of Seeds and Sprouts of Common Black Bean (Phaseolus vulgaris L.)

The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23-29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4-14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.

Nutritional quality of fresh and stored legumes sprouts - Effect of Lactobacillus plantarum 299v enrichment

Nutrient content and digestibility as well as factors with a potentially negative effect on these parameters were studied in legume sprouts enriched with L. plantarum 299v. The nutrient digestibility and contents were not strongly affected by the co-culture of the probiotic and sprouts. The highest digestibility of starch was observed for adzuki bean preparations (from 91.6% to 95.5%), while the lowest value was noted for soybean preparations (from 49.6% to 60.8%). A slight decrease in starch digestibility was observed in adzuki and soybean sprouts enriched with the probiotic (by about 5% and 7% respectively). An increase in starch digestibility was noted in lentil and mung bean sprouts. A key influence on protein digestibility was exerted by the activity of trypsin and chymotrypsin inhibitors. Generally, there was no negative effect of the studied factors on starch digestibility. Most importantly, the control and probiotic-rich sprouts retained high quality after cold storage.

Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestion

Probiotics improve consumers' health and additionally may positively influence the microbiological and organoleptic quality of food. In the study, legume sprouts were inoculated with Lactobacilllus plantarum 299V to produce a new functional product ensuring the growth and survival of the probiotic and high microbiological quality of the final product. Legume sprouts, which are an excellent source of nutrients, were proposed as alternative carriers for the probiotic. The key factors influencing the production of probiotic-rich sprouts include the temperature (25°C) of sprouting and methods of inoculation (soaking seeds in a suspension of probiotics). Compared to the control sprouts, the sprouts enriched with the probiotic were characterized by lower mesophilic bacterial counts. In the case of fresh and stored probiotic-rich sprouts, lactic acid bacteria (LAB) accounted for a majority of total microorganisms. The Lb. plantarum population was also stable during the cold storage. The high count of LAB observed in the digest confirmed the fact that the studied sprouts are effective carriers for probiotics and ensure their survival in the harmful conditions of the digestive tract in an in vitro model. Enrichment of legume sprouts with probiotics is a successful attempt and yields products for a new branch of functional foods.

Obesity and neurological disorders: Dietary perspective of a global menace

Obesity is considered a major public health concern throughout the world among children, adolescents, as well as adults and several therapeutic, preventive and dietary interventions are available. In addition to life style changes and medical interventions, significant milestones have been achieved in the past decades in the development of several functional foods and dietary regimens to reduce this menace. Being a multifactorial phenomenon and related to increased fat mass that adversely affects health, obesity has been associated with the development of several other co-morbidities. A great body of research and strong scientific evidence identifies obesity as an important risk factor for onset and progression of several neurological disorders. Obesity induced dyslipidaemia, metabolic dysfunction, and inflammation are attributable to the development of a variety of effects on central nervous system (CNS). Evidence suggests that neurological diseases such as Parkinson's disease and Alzheimer's disease could be initiated by various metabolic changes, related to CNS damage, caused by obesity. These metabolic changes could alter the synaptic plasticity of the neurons and lead to neural death, affecting the normal physiology of CNS. Dietary intervention in combination with exercise can affect the molecular events involved in energy metabolism and synaptic plasticity and are considered effective non-invasive strategy to counteract cognitive and neurological disorders. The present review gives an overview of the obesity and related neurological disorders and the possible dietary interventions.

Polyphenol-Rich Lentils and Their Health Promoting Effects

Polyphenols are a group of plant metabolites with potent antioxidant properties, which protect against various chronic diseases induced by oxidative stress. Evidence showed that dietary polyphenols have emerged as one of the prominent scientific interests due to their role in the prevention of degenerative diseases in humans. Possible health beneficial effects of polyphenols are measured based on the human consumption and their bioavailability. Lentil (Lens culinaris; Family: Fabaceae) is a great source of polyphenol compounds with various health-promoting properties. Polyphenol-rich lentils have a potential effect on human health, possessing properties such as antioxidant, antidiabetic, anti-obesity, anti-hyperlipidemic, anti-inflammatory and anticancer. Based on the explorative study, the current comprehensive review aims to give up-to-date information on nutritive compositions, bioactive compounds and the health-promoting effect of polyphenol-rich lentils, which explores their therapeutic values for future clinical studies. All data of in vitro, in vivo and clinical studies of lentils and their impact on human health were collected from a library database and electronic search (Science Direct, PubMed and Google Scholar). Health-promoting information was gathered and orchestrated in the suitable place in the review.

Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata)

This research evaluated effect of germination period and acid pretreatment on chemical composition and antioxidant activity of rice bean sprouts. Moisture, total phenolics, reducing sugar and B vitamins (thiamine, riboflavin, and niacin) content of steamed sprouts increased with increasing germination time (p⩽0.05). Pretreatment with 1% (w/v) citric acid for 6h significantly increased the total phenolic content. The 18-h-germinated rice beans showed the highest crude protein content, as determined using the Kjeldahl method. During germination, acid pretreatment led to a significant decrease in the intensity of the 76-kDa band. Germination caused a significant increase in radical scavenging activity and ferric reducing antioxidant power, especially in sprouts from citric acid-treated seeds. The antioxidant activities of the ethanolic extracts from both pretreated beans and the control were 1.3-1.6 times higher than those obtained from the water extracts. Major phenolics found in both 0-h and 18-h-germinated rice beans were catechin and rutin.