Yılmaz Tuncel Neşe, Polat Kaya Havva, Sakarya Fatma Betül, Andaç Ali Emre, Korkmaz Fatma, Ozkan Gulay, Tuncel Necati Barış, Capanoglu Esra
Faculty of Applied Sciences, Department of Food Technology Çanakkale Onsekiz Mart University Çanakkale Türkiye.
Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering Istanbul Technical University Istanbul Türkiye.
Food Sci Nutr. 2025 May 8;13(5):e70103. doi: 10.1002/fsn3.70103. eCollection 2025 May.
The objective of this study was to investigate the impact of 24- and 48-h germination on antinutrient levels (phytic acid, trypsin inhibitors, saponins, and tannins), in vitro starch and protein digestibility, and the content and bioaccessibility of phenolic compounds and antioxidants in chickpeas, peas, mung beans, and lentils. Germination resulted in reductions of phytic acid by up to 75.65% and trypsin inhibitor activity by up to 39.20% in the pulses studied. In contrast, saponin levels showed a significant increase, rising nearly threefold with germination, while mung beans exhibited an exceptional 27-fold increase. Tannins decreased in lentils (2.6-fold) and mung beans (5.8-fold), increased in peas (1.6-fold), and remained unchanged in chickpeas following germination. In vitro protein digestibility generally increased with germination, reaching up to 4.40%, except in peas, where a decline was observed. Germination significantly enhanced total digestible starch content while reducing resistant starch in all pulses except chickpeas. Mung beans exhibited the highest total phenolic content and antioxidant capacity, followed by lentils. Although germination significantly elevated total phenolic content in all pulses, this increase did not always align with antioxidant capacity outcomes. Additionally, germination led to a decline in the bioaccessibility of phenolics. However, the amount of phenolic compounds progressively increased during gastric and intestinal digestion, with intestinal digestion further enhancing the total antioxidant capacity of the pulses.
本研究的目的是调查24小时和48小时发芽对鹰嘴豆、豌豆、绿豆和小扁豆中抗营养因子水平（植酸、胰蛋白酶抑制剂、皂苷和单宁）、体外淀粉和蛋白质消化率以及酚类化合物和抗氧化剂的含量及生物可及性的影响。在所研究的豆类中，发芽使植酸含量降低了75.65%，胰蛋白酶抑制剂活性降低了39.20%。相比之下，皂苷水平显著增加，发芽后几乎增加了两倍，而绿豆的皂苷水平更是异常增加了27倍。发芽后，小扁豆（2.6倍）和绿豆（5.8倍）中的单宁含量降低，豌豆中的单宁含量增加（1.6倍），鹰嘴豆中的单宁含量保持不变。除豌豆外，发芽通常会使体外蛋白质消化率增加，最高可达4.40%，而豌豆的蛋白质消化率则有所下降。发芽显著提高了所有豆类（除鹰嘴豆外）的总可消化淀粉含量，同时降低了抗性淀粉含量。绿豆的总酚含量和抗氧化能力最高，其次是小扁豆。虽然发芽显著提高了所有豆类的总酚含量，但这种增加并不总是与抗氧化能力的结果一致。此外，发芽导致酚类化合物的生物可及性下降。然而，在胃和肠道消化过程中，酚类化合物的量逐渐增加，肠道消化进一步提高了豆类的总抗氧化能力。
