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

Faba bean (Vicia faba L.) is an important economic crop rich in (poly)phenols. This study investigated the impact of fermentation on content, composition, biological activities, intestinal flora modulation ability of (poly)phenol-enriched extract from faba bean. The free (poly)phenols content reached a peak of 60.69 mg GAE/100 g DW on day 30. Specific biological activities of free polyphenols of faba bean paste fermented for 30 days (FP-30) were enhanced compared to that without fermentation (FP-0). DPPH and hydroxyl radical scavenging rates of FP-30 were 68.42% and 45.81%. Xanthine oxidase and α-glucosidase inhibition rates as well as cholesterol adsorption rate of FP-30 were 88.30%, 48.96%, 34.87%, respectively. Moreover, FP-0 and FP-30 increased intestinal flora diversity in mice, and FP-30 effectively improved the abundance of beneficial bacteria including Lachnospiraceae and Butyrivibrio sp. These findings provided a reference for the further applications of faba bean (poly)phenols and for optimizing the fermentation process.