ArticleScientific reports2019
Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities.
Article in Scientific reports, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed, 80 citations in OpenAlex.
- Solid-State Fermentation of Legumes: Multi-Scale Structural Modifications to Unlock Techno-Functional Properties.Comprehensive reviews in food science and food safety · 2026Review
- Protein digestibility and bioactive potential of commercial plant-based meat analogues.Food chemistry: X · 2026Article
- Biotechnological Modulation of Legumes via Fermentation: Impacts on Nutrient Bioaccessibility, Glycemic Index, and Antinutrients-A Scoping Review.Foods (Basel, Switzerland) · 2026Review
- Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts.Journal of food science · 2026Review
- The Germination Paradox in Sorghum: A Review.Foods (Basel, Switzerland) · 2026Review
- Antioxidant and Antiproliferative Activities of Hemp Seed Proteins (International journal of molecular sciences · 2025Article
- Advanced Modification Strategies of Plant-Sourced Dietary Fibers and Their Applications in Functional Foods.Foods (Basel, Switzerland) · 2025Review
- Article
- Optimized Fermentation Conditions of Pulses Increase Scavenging Capacity and Markers of Anti-Diabetic Properties.Antioxidants (Basel, Switzerland) · 2025Article
- Enhancing the Nutritional Composition and Phenolic Compound Content of Sprouted Chickpeas Using Sucrose and Chitosan as Elicitors.Molecules (Basel, Switzerland) · 2025Article
- Polyphenolic Compounds in Fabaceous Plants with Antidiabetic Potential.Pharmaceuticals (Basel, Switzerland) · 2025Review
- Pulse protein quality and derived bioactive peptides.Frontiers in plant science · 2025Review
- Formation of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from Jack Bean (Food science and biotechnology · 2024Article
- Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties.Molecules (Basel, Switzerland) · 2023Review
- Production of Dipeptidyl Peptidase-IV Inhibitory Peptides from Germinated Jack Bean [Preventive nutrition and food science · 2023Article
- Germination and Simulated Gastrointestinal Digestion of Chickpea (Antioxidants (Basel, Switzerland) · 2023Article
- Riceberry Rice Germination and UVB Radiation Enhance Protocatechuic Acid and Vanillic Acid to Reduce Cellular Oxidative Stress and Suppress B16F10 Melanogenesis Relating to F-Actin Rearrangement.Plants (Basel, Switzerland) · 2023Article
- Health Beneficial Bioactivities of Faba Bean Gastrointestinal (In Vitro) Digestate in Comparison to Soybean and Pea.International journal of molecular sciences · 2022Article
- Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies.Foods (Basel, Switzerland) · 2022Review
- Impact of germination time on protein solubility and anti-inflammatory properties ofFood chemistry: X · 2022Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Type 2 diabetes mellitus (T2DM) is a leading cause of death globally. T2DM patients experience glucose intolerance, and inhibitors of dipeptidyl peptidase IV (DPP-IV) and α-glucosidase are used as drugs for T2DM management. DPP-IV and α-glucosidase inhibitors are also naturally contained in foods, but their potency can be affected by the food matrix and processing methods. In this study, germination and solid-state fermentation (SSF) were used to alter pulse seed microstructures, to convert compounds into more bioactive forms, and to improve their bioaccessibility. Germination substantially modified the seed microstructure, protein digestibility, contents and profiles of phenolic compounds in all the pulses. It also increased DPP-IV and α-glucosidase inhibitory activities in chickpeas, faba beans and yellow peas. Compared to germination, SSF with Lactobacillus plantarum changed the content and the profile of phenolic compounds mainly in yellow peas and green lentils because of greater disruption of the seed cell wall. In the same pulses, heat treatment and SSF of flour increased DPP-IV and α-glucosidase inhibitory activities. The results of this study suggest that germination and SSF with L. plantarum are effective and simple methods for modulating phenolic and protein profiles of common pulses and improve the action on DPP-IV and α-glucosidase.
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