Probiotic-rich bean sprouts alleviate oxidative stress and inflammation induced by a diet with an increased fat-to-carbohydrate energy ratio

Abstract The rat's model evaluated the function of sprouted beans enriched with probiotic Lactiplantibacillus plantarum 299v in alleviating dyslipidaemia, inflammation and disturbed redox homeostasis caused by a high-lard diet. Sprouted beans improved the total antioxidant capacity of serum and liver, regardless of whether the feeds had a higher content of low-molecular antioxidants or were additionally enriched with probiotics. The reduction of inflammation (lowered level of C-reactive protein) and restoration of triglycerides and total cholesterol to the levels recorded in the control group (AIN-93M) were especially observed in the group supplemented with the control adzuki bean. Introducing sprouted legumes (both the control and probiotic-rich) improved microbiota activity affected by a high-lard diet. The highest, desirable reduction of urease (by 80%) and tryptophanase (by 78%) activity was found in the groups fed with probiotic-rich adzuki and mung bean sprouts respectively. Sprouted beans improve the metabolism of individuals subjected to a diet with an increased fat-to-carbohydrate energy ratio, especially concerning oxidative stress injury and microbiota activity.