Unlocking the functional potential of sprouts: A scientific exploration on simulated gastrointestinal digestion and colonic fermentation
Juliana Delvizio Vidal, Carolina Beres, Flávia Oliveira Brito, Lília Zago, Roberta Fontanive Miyahira
Abstract
Sprouts have been considered foods with functional properties and high nutritional value. High nutritional value does not guarantee the release of compounds from the food matrix during the digestion process. Simulated in vitro digestion has been used to evaluate digestibility and bioaccessibility of nutrients and phytochemicals in foods, and to evaluate the impact of modulating intestinal microbiota. This review explores the impact of the seed germination process on the digestibility and bioaccessibility of nutrients and phytochemicals and on the modulation of the intestinal microbiota. Germination increased the digestibility of proteins and starch, and the bioaccessibility of iron, zinc, and phenolic compounds in sprouts such as wheat, rice, and beans compared to non-germinated grains. Studies on colonic fermentation after exposure to sprouts showed that sprouts were able to increase the diversity and richness of the microbiota. To prove the bioactivity of compounds in sprouts, more clinical studies should be carried out.