Fatty acids profile, atherogenic and thrombogenic health lipid indices of lyophilized buckwheat sprouts modified with the addition of Saccharomyces cerevisiae var. boulardii.

BACKGROUND

The study aims to present an assessment of the effect on the composition of fatty acids of a modification of buckwheat sprouts Fagopyrum esculentum Moench by the addition of the probiotic strain of yeast Saccharomyces cerevisiae var. boulardii. The study is innovative.

METHODS

Seeds, control and modified buckwheat sprouts lyophilisates constituted the research material. Fat analyses were performed using the standards methods. However, the determination of fatty acids was carried out following the AOCS Ce 2-66 methodology.

RESULTS

The results indicated that the germination process increased the total fat content of the sprouts as well as changed the fatty acid profile. Statistically significant differences were found in the content of palmitic, arachidic, ginkgolic, oleic, eicosenoic and linoleic acids between the control and probiotic-rich sprouts. It was also found that the quality indicators of buckwheat lipids, such as atherogenic and thrombogenic, are optimal in terms of nutritional value.

CONCLUSIONS

Buckwheat sprouts modified by adding probiotic yeast might be a new functional product that can be used as part of a diet that reduces the risk of cardiovascular disease.