Adzuki and Mung Bean Sprouts Enriched with Probiotic Lactiplantibacillus plantarum 299v Improve Body Mass Gain and Antioxidant Status and Reduce the Undesirable Enzymatic Activity of Microbiota in Healthy Rats
Michał Świeca1 · Julita Reguła2 · Marta Molska2,4 · Piotr Jarocki3 · Jakub Murat1 · Monika Pytka3 · Joanna Wessely-Szponder5
1 Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, Lublin 20-704, Poland
2 Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego Str. 31, Poznań 60-624, Poland
3 Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Lublin, Poland
4 Department of Dietetics, Faculty of Physical Culture in Gorzów Wlkp, Poznan University of Physical Education, Estkowskiego 13, Gorzów Wielkopolski 66-400, Poland
5 Sub-Department of Pathophysiology, Department of Preclinical Veterinary Sciences, Faculty of Veterinary Medicine, University of Life Sciences, Akademicka 12, Lublin 20-033, Poland
Abstract
Introducing and establishing new food requires a detailed evaluation of its safety, nutritional value and functionality, thus the control and probiotic-rich adzuki and mung bean sprouts were studied in an in vivo rats model. However, the total feed intake did not differ significantly between the groups, the highest body weight gain and body weight change were recorded in the control AIN diet. At the same time, the addition of legume sprouts caused a reduction of these parameters (up to 25% in the variant with probiotic-rich adzuki bean sprouts). There was no significant effect on serum morphology, except white blood cells (ca. 20% reduction in the control sprout-supplemented diets). Serum and liver antiradical properties were significantly elevated by consuming mung bean sprouts (no effect of the probiotics). The faecal lactic acid bacteria were already increased by the control sprouts (a 2.8- and 2.1-fold increase for adzuki and mung bean sprouts, respectively). The probiotic-rich sprouts further improved this parameter. The diets enriched with mung bean sprouts significantly decreased the urease (by ca. 65%) and β-glucuronidase activities (by ca. 30%). All the tested diets caused also a significant reduction of faecal tryptophanase activity (the effect was intensified by Lactiplantibacillus plantarum 299v). The functional components did not affect negatively the nutritional parameters and blood morphological characteristics. They improved also the antioxidant potential and significantly decreased the activities of colon cancer-related enzymes (urease and tryptophanase). The results confirmed that these new probiotic carriers may be a valuable, safe and functional element of a healthy diet.
Keywords: Legume sprouts · Dietary intervention · Anticancer properties · in vivo studies
Plant Foods Hum Nutr (2024). https://doi.org/10.1007/s11130-024-01157-y
