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

ABSTRACT: 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

SUBMITTER: Ning H 

PROVIDER: S-EPMC12853043 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature