Nutritional quality of fresh and stored legumes sprouts - Effect of Lactobacillus plantarum 299v enrichment.
- 2019-08
- Food chemistry 288
- Michal Swieca
- Urszula Gawlik-Dziki
- Anna Jakubczyk
- Justyna Bochnak
- Małgorzata Sikora
- Joanna Suliburska
- PubMed: 30902300
- DOI: 10.1016/j.foodchem.2019.02.135
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.
Research Insights
| Supplement | Health Outcome | Effect Type | Effect Size |
|---|---|---|---|
| Lactobacillus plantarum 299v | Improved Digestibility | Beneficial | Small |
| Lactobacillus plantarum 299v | Maintained Food Quality | Beneficial | Small |