Fermentation-driven function enhancement of faba bean (poly)phenols: Bioactivity augmentation and intestinal flora...

Area of Science:

• Agricultural Science
• Food Science
• Biochemistry

Background:

• Faba bean (Vicia faba L.) is a valuable crop, recognized for its rich (poly)phenol content.
• Polyphenols possess significant biological activities and influence gut microbiota.
• Fermentation is a traditional method that can modify the composition and properties of food components.

Purpose of the Study:

• To investigate the effects of fermentation on the (poly)phenol content and composition of faba bean extract.
• To evaluate the changes in biological activities, including antioxidant and enzyme inhibitory properties, after fermentation.
• To assess the impact of fermented faba bean extract on intestinal flora modulation in a mouse model.

Main Methods:

• Faba bean paste was fermented for 30 days.
• Free (poly)phenol content was quantified using spectrophotometric methods.
• Biological activities were assessed through DPPH and hydroxyl radical scavenging assays, xanthine oxidase and α-glucosidase inhibition assays, and cholesterol adsorption measurements.
• Intestinal flora diversity and composition were analyzed in mice treated with fermented and unfermented extracts.

Main Results:

• The free (poly)phenol content in faba bean paste peaked at 60.69 mg GAE/100 g DW on day 30 of fermentation.
• Fermented faba bean paste (FP-30) exhibited enhanced DPPH (68.42%) and hydroxyl radical (45.81%) scavenging activities compared to unfermented paste (FP-0).
• FP-30 showed significantly higher inhibition rates for xanthine oxidase (88.30%) and α-glucosidase (48.96%), and a cholesterol adsorption rate of 34.87%.
• Both FP-0 and FP-30 increased intestinal flora diversity in mice, with FP-30 notably enhancing the abundance of beneficial bacteria like Lachnospiraceae and Butyrivibrio sp.

Conclusions:

• Fermentation for 30 days optimizes the (poly)phenol content and enhances the biological activities of faba bean extract.
• Fermented faba bean extract demonstrates potential as a prebiotic agent, improving gut microbiota composition.
• These findings support the application of fermented faba bean (poly)phenols and provide insights for process optimization.