Sprouting alters metabolite and peptide contents in the gastrointestinal digest of soybean and enhances in-vitro anti-inflammatory activity

Emerson Nolasco; Inga Krassovskaya; Kelvin Hong; Kali Hansen; Sophie Alvarez; Toshihiro Obata; Kaustav Majumder

Journal of Functional Foods (Oct 2023)

Sprouting alters metabolite and peptide contents in the gastrointestinal digest of soybean and enhances in-vitro anti-inflammatory activity

Emerson Nolasco,
Inga Krassovskaya,
Kelvin Hong,
Kali Hansen,
Sophie Alvarez,
Toshihiro Obata,
Kaustav Majumder

Affiliations

Emerson Nolasco: Department of Food Science and Technology, University of Nebraska, 1901 N 21st Street, Lincoln, NE 68588-6205, USA
Inga Krassovskaya: Department of Biochemistry and Center for Plant Science Innovation, University of Nebraska, 1901 Vine Street, Lincoln, NE 68588-0664, USA
Kelvin Hong: Department of Biochemistry and Center for Plant Science Innovation, University of Nebraska, 1901 Vine Street, Lincoln, NE 68588-0664, USA
Kali Hansen: Department of Food Science and Technology, University of Nebraska, 1901 N 21st Street, Lincoln, NE 68588-6205, USA; Department of Biochemistry and Center for Plant Science Innovation, University of Nebraska, 1901 Vine Street, Lincoln, NE 68588-0664, USA
Sophie Alvarez: Proteomics and Metabolomics Facility, Nebraska Center for Biotechnology, University of Nebraska-Lincoln, Lincoln, NE 68588-0665, USA
Toshihiro Obata: Department of Biochemistry and Center for Plant Science Innovation, University of Nebraska, 1901 Vine Street, Lincoln, NE 68588-0664, USA; Corresponding authors at: E321 Beadle Center, Department of Biochemistry, 1901 Vine Street, University of Nebraska-Lincoln, Lincoln, NE 68588-0664, USA.
Kaustav Majumder: Department of Food Science and Technology, University of Nebraska, 1901 N 21st Street, Lincoln, NE 68588-6205, USA; Corresponding authors at: E321 Beadle Center, Department of Biochemistry, 1901 Vine Street, University of Nebraska-Lincoln, Lincoln, NE 68588-0664, USA.

Journal volume & issue: Vol. 109
p. 105780

Abstract

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Sprouting of soybeans can enhance the release of health-beneficial bioactive compounds, especially peptides, and metabolites, while gastrointestinal (GI) digestion alters their biotransformation and bioaccessibility. The present study aimed to evaluate the effect of soybean sprouting and GI digestion in modulating its anti-inflammatory activity. Soybeans were soaked in water overnight (Day 0) and sprouted for two and four days, subjected to simulated GI digestion, and human intestinal epithelial cells (Caco-2) were pretreated (2 h) with soybean sprout digest (SSD: 1000 μg/mL) before inflammation induction with IL-1β. Pre-treatment with Day 4 SSD specifically reduced the secretion of cytokine IL-8 by 19.5%. Sprouting for four days and GI digestion significantly increased the abundance of metabolites, including valine, isoleucine, citrulline, and trigonelline. Furthermore, the abundance of peptides with polar-hydrophilic and charged amino acids was explicitly accumulated in the Day 4 SSD up to 6-fold. These metabolites and peptides are potentially responsible for the observed anti-inflammatory effects.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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