Diabetes and seeds: New horizon to promote human nutrition and anti-diabetics compounds in grains by germination

References

• Abas, A., and D. M. Naguib. 2019. Effect of germination on anticancer activity of Trigonella foenum seeds extract. Biocatalysis and Agricultural Biotechnology. 18:1–6. doi: 10.1016/j.bcab.2019.101067.
   Web of Science ®Google Scholar
• Adhikari, B., S. K. Dhungana, M. W. Ali, A. Adhikari, I. D. Kim, and D. H. Shin. 2018. Resveratrol, total phenolic and flavonoid contents, and antioxidant potential of seeds and sprouts of Korean peanuts. Food Science and Biotechnology 27 (5):1275–84. doi: 10.1007/s10068-018-0364-7.
   PubMed Web of Science ®Google Scholar
• Ahmadi, S., R. Nagpal, S. Wang, J. Gagliano, D. W. Kitzman, S. Soleimanian-Zad, M. Sheikh-Zeinoddin, R. Read, and H. Yadav. 2019. Prebiotics from acorn and sago prevent high-fat-diet-induced insulin resistance via microbiome–gut–brain axis modulation. The Journal of Nutritional Biochemistry 67:1–13. doi:10.1016/j.jnutbio.2019.01.011.
   PubMed Web of Science ®Google Scholar
• Andersson, U., E. S. Dey, C. Holm, and E. Degerman. 2011. Rye bran alkylresorcinols suppress adipocyte lipolysis and hormone-sensitive lipase activity. Molecular Nutrition & Food Research 55 (S2):S290–3. doi:10.1002/mnfr.201100231.
   PubMedGoogle Scholar
• Aisa, H. A. Y. Gao, A. Yili, Q. Ma, and Z. Cheng. 2019. Beneficial role of chickpea (Cicer arietinum L.) functional factors in the intervention of metabolic syndrome and diabetes mellitus. USA: Elsevier Inc.
   Google Scholar
• Ang, X., and X. Ian. 2009. Dynamic changes in phenolic compounds and antioxidant activity in oats (Avena nuda L.) during steeping and germination. Journal of Agricultural and Food Chemistry 57 (21):10392–8. doi: 10.1021/jf902778j
   Google Scholar
• Asao, M., and K. Watanabe. 2010. Functional and bioactive properties of quinoa and amaranth. Food Science and Technology Research 16 (2):163–8. doi: 10.3136/fstr.16.163.
   Web of Science ®Google Scholar
• Bai, Y., X. Zang, J. Ma, and G. Xu. 2016. Anti-diabetic effect of Portulaca oleracea L. Polysaccharideandits mechanism in diabetic rats. International Journal of Molecular Sciences. 17 (8):1201–14.
   PubMed Web of Science ®Google Scholar
• Basto, S., C. Dorca-Fornell, K. Thompson, and M. Rees. 2013. Effect of pH buffer solutions on seed germination of Hypericum pulchrum, Campanula rotundifolia and Scabiosa columbaria. Seed Science and Technology 41 (2):298–302. doi: 10.15258/sst.2013.41.2.12.
   Web of Science ®Google Scholar
• Beitane, I., G., Krumina-Zemture, and M. Sabovics. 2018. Effect of germination and extrusion on the phenolic content and antioxidant activity of raw buckwheat (Fagopyrum esculentum Moench). Agronomy Research 16 (S2):1331–1340. doi: 10.15159/AR.18.005.
   Google Scholar
• Bondia-Pons, I., E. Nordlund, I. Mattila, K. Katina, A. M. Aura, M. Kolehmainen, M. Orešič, H. Mykkänen, and K. Poutanen. 2011. Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread. Nutrition Journal 10:1–10.
   PubMed Web of Science ®Google Scholar
• Camelo-Méndez, G. A., E. Agama-Acevedo, J. Tovar, and L. A. Bello-Pérez. 2017. Functional study of raw and cooked blue maize flour: Starch digestibility, total phenolic content and antioxidant activity. Journal of Cereal Science. 76:179–85. doi: 10.1016/j.jcs.2017.06.009.
   Web of Science ®Google Scholar
• Cavazos, A., and E. Gonzalez de Mejia. 2013. Identification of bioactive peptides from cereal storage proteins and their potential role in prevention of chronic diseases. Comprehensive Reviews in Food Science and Food Safety 12 (4):364–80.
   PubMed Web of Science ®Google Scholar
• Chatterjee, C., S. Gleddie, and C. W. Xiao. 2018. Soybean bioactive peptides and their functional properties. Nutrients 10 (9):1211– doi: 10.3390/nu10091211.
   PubMed Web of Science ®Google Scholar
• Chaubey, P. S., G. Somani, D. Kanchan, S. Sathaye, S. Varakumar, and R. S. Singhal. 2018. Evaluation of debittered and germinated fenugreek (Trigonella foenum graecum L.) seed flour on the chemical characteristics, biological activities, and sensory profile of fortified bread. Journal of Food Processing and Preservation. 42:1-11. doi: 10.1111/jfpp.13395.
   Web of Science ®Google Scholar
• Coelho, M. S., S. S. Fernandes, and M. de las M. Salas-Mellado. 2019. Association between diet, health, and the presence of bioactive compounds in foods. In Bioactive Compounds. doi: 10.1016/b978-0-12-814774-0.00009-8.
   Google Scholar
• Dabbagh Moghaddam, A., Garavand, F. Razavi, S. H. D, and Talatappe, H. 2018. Production of saffron-based probiotic beverage by lactic acid bacteria. Journal of Food Measurement and Characterization 12 (4):2708–17. doi: 10.1007/s11694-018-9888-z.
   Web of Science ®Google Scholar
• Dastmalchi, F., S. H. Razavi, M. Faraji, and M. Labbafi. 2016. Effect of Lactobacillus casei-casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll. Journal of Food Science and Technology 53 (3):1531–9.
   PubMed Web of Science ®Google Scholar
• Donkor, O. N., L. Stojanovska, P. Ginn, J. Ashton, and T. Vasiljevic. 2012. Germinated grains – Sources of bioactive compounds. Food Chemistry. 135 (3):950–9. doi: 10.1016/j.foodchem.2012.05.058.
   PubMed Web of Science ®Google Scholar
• Dravie, E. E., N. K. Kortei, E. K. Essuman, C. O. Tettey, A. A. Boakye, and G. Hunkpe. 2020. Antioxidant, phytochemical and physicochemical properties of sesame seed (Sesamum indicum L). Scientific African 8:e00349. doi: 10.1016/j.sciaf.2020.e00349.
   Google Scholar
• Feng, L., J. Yin, S. Nie, Y. Wan, and M. Xie. 2016. Fractionation, physicochemical property and immunological activity of polysaccharides from Cassia obtusifolia. International Journal of Biological Macromolecules 91:946–53.
   PubMed Web of Science ®Google Scholar
• Frassinetti, S., E. Moccia, L. Caltavuturo, M. Gabriele, V. Longo, L. Bellani, G. Giorgi, and L. Giorgetti. 2018. Nutraceutical potential of hemp (Cannabis sativa L.) seeds and sprouts. Food Chemistry 262:56–66.
   PubMed Web of Science ®Google Scholar
• Gan, R. Y., W. Y. Lui, K. Wu, C. L. Chan, S. H. Dai, Z. Q. Sui, and H. Corke. 2017. Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review. Trends in Food Science & Technology 59:1–14. doi: 10.1016/j.tifs.2016.11.010.
   Web of Science ®Google Scholar
• Gao, Y., Y. Yao, Y. Zhu, and G. Ren. 2015. Isoflavone content and composition in chickpea (Cicer arietinum L.) sprouts germinated under different conditions. Journal of Agricultural and Food Chemistry 63 (10):2701–7. doi: 10.1021/jf5057524.
   PubMed Web of Science ®Google Scholar
• Geraedts, M., F. J. Troost, R. Tinnemans, J. D. Söderholm, R. J. Brummer, and W. Saris. 2010. Release of satiety hormones in response to specific dietary proteins is different between human and murine small intestinal mucosa. Annals of Nutrition & Metabolism 56 (4):308–13.
   PubMed Web of Science ®Google Scholar
• Ghallas, L. A., L. M. Hanna, S. T. Tapozada, and S. M. El-Shebini. 2008. Some complementary hypoglycemic supplements from grains and legumes for the management of type 2 diabetes mellitus. The Journal of Medical Sciences 8 (2):102–108. doi: 10.3923/jms.2008.102.110.
   Google Scholar
• Gharibzahedi, S., Z. Emam-Djomeh, S. H. Razavi, and S. M. Jafari. 2014. Mechanical behavior of lentil seeds in relation to their physicochemical and microstructural characteristics. International Journal of Food Properties. 17 (3):545–58. doi: 10.1080/10942912.2011.642448.
   Web of Science ®Google Scholar
• Gobbetti, M., Angelis, M. De, Cagno, R. Di, Polo, A, and Rizzello, C. G. 2019. The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry. Critical Reviews in Food Science and Nutrition 0:1–16.
   Google Scholar
• Gómez-Favela, M. A., Gutiérrez-Dorado, R. Cuevas-Rodríguez, E. O. Canizalez-Román, V. A. Rosario León-Sicairos, C. del, Milán-Carrillo, J, and Reyes-Moreno, C. 2017. Improvement of chia seeds with antioxidant activity, GABA, essential amino acids, and dietary fiber by controlled germination bioprocess. Plant Foods for Human Nutrition (Dordrecht, Netherlands) 72 (4):345–52.
   PubMed Web of Science ®Google Scholar
• Graf, B. L., A. Poulev, P. Kuhn, M. H. Grace, M. A. Lila, and I. Raskin. 2014. Quinoa seeds leach phytoecdysteroids and other compounds with anti-diabetic properties. Food Chemistry 163:178–85.
   PubMed Web of Science ®Google Scholar
• Grancieri, M., H. Martino, and E. Gonzalez de Mejia. 2019. Chia seed (Salvia hispanica L.) as a source of proteins and bioactive peptides with health benefits: A review. Comprehensive Reviews in Food Science and Food Safety 18 (2):480–99.
   PubMed Web of Science ®Google Scholar
• Gunnarsson, P. T., M. S. Winzell, C. F. Deacon, M. O. Larsen, K. Jelic, R. D. Carr, and B. Ahrén. 2006. Glucose-induced incretin hormone release and inactivation are differently modulated by oral fat and protein in mice. Endocrinology 147 (7):3173–80. doi: 10.1210/en.2005-1442.
   PubMed Web of Science ®Google Scholar
• Gupta, R., and S. Sharma. 2012. Effect of germinated glycine max seeds on glycemic control in STZ + NAD induced type 2 diabetic models: A preliminary study. Journal of Experimental and Integrative Medicine 2 (2):155. doi: 10.5455/jeim.020112.or.021.
   Google Scholar
• Hahm, T. S., Park, S. J. M, and Lo, Y. 2009. Effects of germination on chemical composition and functional properties of sesame (Sesamum indicum L.) seeds. Bioresource Technology 100 (4):1643–7.
   PubMed Web of Science ®Google Scholar
• Hoogenkamp, H. H. Kumagai, and J. Wanasundara. 2017. Rice protein and rice protein products. In Sustainable Protein Sources, 47–65. USA: Elsevier. doi: 10.1016/C2014-0-03542-3.
   Google Scholar
• Hou, D., L. Yousaf, Y. Xue, J. Hu, J. Wu, X. Hu, N. Feng, and Q. Shen. 2019. Mung bean (Vigna radiata L.): Bioactive polyphenols, polysaccharides, peptides, and health benefits. Nutrients 11 (6):1238. doi: 10.3390/nu11061238.
   PubMed Web of Science ®Google Scholar
• Van Hung, P., Maeda, T, and Morita, N. 2015. Improvement of nutritional composition and antioxidant capacity of high-amylose wheat during germination. Journal of Food Science and Technology 52 (10):6756–62.
   PubMed Web of Science ®Google Scholar
• Imam, M. U., and M. Ismail. 2013. Nutrigenomic effects of germinated brown rice and its bioactives on hepatic gluconeogenic genes in type 2 diabetic rats and HEPG2 cells. Molecular Nutrition & Food Research 57 (3):401–11. doi: 10.1002/mnfr.201200429.
   PubMed Web of Science ®Google Scholar
• Ito, Y., A. Mizukuchi, M. Kise, H. Aoto, S. Yamamoto, R. Yoshihara, and J. Yokoyama. 2005. Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects. The Journal of Medical Investigation 52 (3-4):159–64. doi: 10.2152/jmi.52.159.
   PubMedGoogle Scholar
• Kanetro, B. 2018. Amino acid profile of soybean (Glicine max) sprout protein for determining insulin stimulation amino acids. International Food Research Journal 25:2497–502.
   Web of Science ®Google Scholar
• Kartal, D., and N. Özok. 2019. Anti-hyperglycemic effect of Vicia ervilia (L.) Willd (Fabaceae) seed extract and its effect on lipid profile, and hepatic and renal biomarkers in streptozotocin-induced diabetic rats. Tropical Journal of Pharmaceutical 18:1881–7. doi: 10.4314/tjpr.v18i9.14
   Google Scholar
• Kaur, H., and N. Kaur. 2019. Development and sensory evaluation of value added bakery products developed from germinated soybean (Glycine max) varieties. J. Appl. Nat. Sci 11:211–216. doi: 10.31018/jans.v11i1.2019
   Google Scholar
• Khan, F., K. Negi, and T. Kumar. 2018. Effect of sprouted fenugreek seeds on various diseases: A review. Journal of Diabetes, Metabolic Disorders & Control 5 (4):119–25. doi: 10.15406/jdmdc.2018.05.00149.
   Google Scholar
• Khole, S., S. Chatterjee, P. Variyar, A. Sharma, T. Devasagayam, and S. Ghaskadbi. 2014. Bioactive constituents of germinated fenugreek seeds with strong antioxidant potential. Journal of Functional Foods 6:270–9. doi: 10.1016/j.jff.2013.10.016.
   Web of Science ®Google Scholar
• Khosravi, A, and S. H. Razavi. 2021. Therapeutic effects of polyphenols in fermented soybean and black soybean products. Journal of Functional Foods 81:104467 doi:10.1016/j.jff.2021.104467.
   Web of Science ®Google Scholar
• Khosravi, A., and S. H. Razavi. 2020. The role of bioconversion processes to enhance polyphenol bioaccessibility in rice bioaccessibility of polyphenols in rice. Food Bioscience 35: 1–12. doi: 10.1016/j.fbio.2020.100605
   Web of Science ®Google Scholar
• Khosravi, A., S. H. Razavi, and A. M. Fadda. 2020. Advanced assessments on innovative methods to improve the bioaccessibility of polyphenols in wheat. Process Biochemistry. 88:1–14. doi: 10.1016/j.procbio.2019.09.005.
   Web of Science ®Google Scholar
• Kim, H. Y., I. G. Hwang, T. M. Kim, K. S. Woo, D. S. Park, J. H. Kim, D. J. Kim, J. Lee, Y. R. Lee, and H. S. Jeong. 2012. Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chemistry. 134 (1):288–93. doi: 10.1016/j.foodchem.2012.02.138.
   Web of Science ®Google Scholar
• Kishimoto, S., Y. Kinoshita, T. Matsumoto, T. Maruhashi, M. Kajikawa, S. Matsui, H. Hashimoto, Y. Takaeko, Y. Kihara, K. Chayama, et al. 2019. Effects of the dipeptidyl peptidase 4 inhibitor alogliptin on blood pressure in hypertensive patients with type 2 diabetes mellitus. American Journal of Hypertension 32 (7):695–702. doi: 10.1093/ajh/hpz065.
   PubMed Web of Science ®Google Scholar
• Lacroix, I., and E. Li-Chan. 2012. Evaluation of the potential of dietary proteins as precursors of dipeptidyl peptidase (DPP)-IV inhibitors by an in silico approach. Journal of Functional Foods 4 (2):403–22. doi: 10.1016/j.jff.2012.01.008.
   Web of Science ®Google Scholar
• Lacroix, I., and E. Li-Chan. 2016. Food-derived dipeptidyl-peptidase IV inhibitors as a potential approach for glycemic regulation – Current knowledge and future research considerations. Trends in Food Science and Technology. 54:1–16. doi: 10.1016/j.tifs.2016.05.008.
   Web of Science ®Google Scholar
• Laila, O., I. Murtaza, M. Z. Abdin, and S. Showkat. 2016. Germination of fenugreek seeds improves hypoglycaemic effects and normalizes insulin signilling pathway efficiently in diabetes. International Journal of Pharmaceutical Sciences and Research 7 (17):1000–1012.
   Google Scholar
• Lamine, J., Ben, Boujbiha, M. A. Dahane, S. Cherifa, A. B. Khlifi, A. Chahdoura, H. Yakoubi, M. T. Ferchichi, S. Ayeb, N. E. Achour, L, et al. 2019. α-Amylase and α-glucosidase inhibitor effects and pancreatic response to diabetes mellitus on Wistar rats of Ephedra alata areal part decoction with immunohistochemical analyses. Environmental Science and Pollution Research International 26 (10):9739–54.
   PubMed Web of Science ®Google Scholar
• Lappi, J., E. Selinheimo, U. Schwab, K. Katina, P. Lehtinen, H. Mykkänen, M. Kolehmainen, and K. Poutanen. 2010. Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses. Journal of Cereal Science. 51 (1):152–8. doi: 10.1016/j.jcs.2009.11.006.
   Web of Science ®Google Scholar
• Lemmens, E., A. V. Moroni, J. Pagand, P. Heirbaut, A. Ritala, Y. Karlen, L. Kim-Anne, H. V. d. Broeck, F. Brouns, N. D. Brier, et al. 2019. Impact of cereal seed sprouting on its nutritional and technological properties: A critical review. Comprehensive Reviews in Food Science and Food Safety 18 (1):305–28.
   PubMed Web of Science ®Google Scholar
• Lu, Y., P. Lu, Y. Wang, X. Fang, J. Wu, and X. Wang. 2019. A novel dipeptidyl peptidase IV inhibitory tea peptide improves pancreatic β-cell function and reduces α-cell proliferation in streptozotocin-induced diabetic mice. International Journal of Molecular Sciences 20:1–15.
   Web of Science ®Google Scholar
• Luithui, Y., R. Baghya Nisha, and M. S. Meera. 2019. Cereal by-products as an important functional ingredient: Effect of processing. Journal of Food Science and Technology 56 (1):1–11.
   PubMed Web of Science ®Google Scholar
• Maksup, S., S. Pongpakpian, S. Roytrakul, S. Cha‐Um, and K. Supaibulwatana. 2018. Comparative proteomics and protein profile related to phenolic compounds and antioxidant activity in germinated Oryza sativa ‘KDML105’ and Thai brown rice ‘Mali Daeng’ for better nutritional value. Journal of the Science of Food and Agriculture 98 (2):566–73.
   PubMed Web of Science ®Google Scholar
• Maleki, S., and S. H. Razavi. 2020. Pulses’ germination and fermentation: Two bioprocessing against hypertension by releasing ACE inhibitory peptides. Critical Reviews in Food Science and Nutrition 0:1–18.
   Google Scholar
• Mares‐Mares, E., Barboza, Corona, J. E. Sosa‐Morales, M. E. Gutiérrez‐Chávez, A. J. Gutiérrez‐Vargas, S, and León‐Galván, M. F. 2019. Inhibition of dipeptidyl peptidase IV by enzymatic hydrolysates derived from primary and secondary whey of fresh and Oaxaca cheeses. International Journal of Dairy Technology. 70: 1–7. doi: 10.1111/1471-0307.12623
   Google Scholar
• Mir, N. A., C. S. Riar, and S. Singh. 2018. Nutritional constituents of pseudo cereals and their potential use in food systems: A review. Trends in Food Science and Technology. 75:170–80. doi: 10.1016/j.tifs.2018.03.016.
   Web of Science ®Google Scholar
• Moa, L, and E. G. De Mejía. 2016. Optimization of enzymatic production of anti-diabetic peptides from black bean (Phaseolus vulgaris L.) proteins, their characterization and biological potential. Food & Function. 7:713–27.
   PubMed Web of Science ®Google Scholar
• Mochida, T., T. Hira, and H. Hara. 2010. The corn protein, zein hydrolysate, administered into the ileum attenuates hyperglycemia via its dual action on glucagon-like peptide-1 secretion and dipeptidyl peptidase-IV activity in rats. Endocrinology 151 (7):3095–104.
   PubMed Web of Science ®Google Scholar
• Mohamed, R. S., D. A. Marrez, S. H. Salem, A. H. Zaghloul, I. S. Ashoush, A. Farrag, and A. M. Abdel-Salam. 2019. Hypoglycemic, hypolipidemic and antioxidant effects of green sprouts juice and functional dairy micronutrients against streptozotocin-induced oxidative stress and diabetes in rats. Heliyon 5 (2):e01197.
   PubMed Web of Science ®Google Scholar
• Mojica, L., Chen, K. Mejía, and E. G. de. 2015. Impact of commercial precooking of common bean (Phaseolus vulgaris) on the generation of peptides, after pepsin-pancreatin hydrolysis, capable to inhibit dipeptidyl peptidase-IV. Journal of Food Science 80 (1):H188–H198.
   PubMed Web of Science ®Google Scholar
• Mora-Escobedo, R., J. Berrios, and G. F. Gutiérrez-López. 2014. Seeds as functional foods and nutraceuticals: New Frontiers in Food Science. Hauppauge, New York: Nova Science Publishers, Inc.
   Google Scholar
• Nelson, K., L. Stojanovska, T. Vasiljevic, and M. Mathai. 2013. Germinated grains: A superior whole grain functional food? Can. Canadian Journal of Physiology and Pharmacology 91 (6):429–41. doi: 10.1139/cjpp-2012-0351.
   PubMed Web of Science ®Google Scholar
• Ohanenye, I. C., A. Tsopmo, C. Ejike, and C. C. Udenigwe. 2020. Germination as a bioprocess for enhancing the quality and nutritional prospects of Legume proteins. Trends in Food Science and Technology. 101:213–222. doi: 10.1016/j.tifs.2020.05.003.
   Web of Science ®Google Scholar
• Ohizua, E. R., A. A. Adeola, M. A. Idowu, O. P. Sobukola, T. A. Afolabi, R. O. Ishola, S. O. Ayansina, T. O. Oyekale, and A. Falomo. 2017. Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends. Food Science & Nutrition 5 (3):750–62. doi: 10.1002/fsn3.455.
   PubMed Web of Science ®Google Scholar
• Ojha, P., P. Prajapati, and T. B. Karki. 2018. Soaking and germination effect on bioactive components of fenugreek seeds (Trigonella foenum graecum L.). Int. Food Res. J 25:690–4.
   Web of Science ®Google Scholar
• Onwuka, C., C. Ikewuchi, C. Ikewuchi, and O. Ayalogu. 2010. Effect of germination on the performance characteristics of African Yam Bean (Sphenostylis stenocarpa Hochst ex A Rich) seed meal on albino rats. Journal of Applied Sciences and Environmental Management 13:12–4.
   Google Scholar
• Orona-Tamayo, D., M. E. Valverde, and O. Paredes-López. 2019. Bioactive peptides from selected latin american food crops–A nutraceutical and molecular approach. Critical Reviews in Food Science and Nutrition. 59 (12):1949–75. doi: 10.1080/10408398.2018.1434480.
   PubMed Web of Science ®Google Scholar
• Oseguera-Toledo, M. E., E. Gonzalez de Mejia, and S. L. Amaya-Llano. 2015. Hard-to-cook bean (Phaseolus vulgaris L.) proteins hydrolyzed by alcalase and bromelain produced bioactive peptide fractions that inhibit targets of type-2 diabetes and oxidative stress. Food Research International. 76:839–51. doi: 10.1016/j.foodres.2015.07.046.
   PubMed Web of Science ®Google Scholar
• Östman, E. 2003. Fermentation as a means of optimizing the glycaemic index - food mechanisms and metabolic merits with emphasis on lactic acid in cereal products, nutrition and dietetics. PhD Thesis. Lund Institute of Technology.
   Google Scholar
• Owolabi, I. O., B. Saibandith, S. Wichienchot, and C. T. Yupanqui. 2018. Nutritional compositions, polyphenolic profiles and antioxidant properties of pigmented rice varieties and adlay seeds enhanced by soaking and germination conditions. Functional Foods in Health and Disease. 8:561–578. doi: 10.31989/ffhd.v8i12.564.
   Web of Science ®Google Scholar
• Pathak, M. 2005. Soaked and germinated soybean seeds for blood sugar control: A preliminary study. Indian Journal of Natural Products and Resources. 4:405–409.
   Google Scholar
• Paucar-Menacho, L. M., M. A. Berhow, J. Mandarino, Y. K. Chang, and E. d. Mejia. 2010. Effect of time and temperature on bioactive compounds in germinated Brazilian soybean cultivar BRS 258. Food Research International. 43 (7):1856–65. doi: 10.1016/j.foodres.2009.09.016.
   Web of Science ®Google Scholar
• Peñas, E., M. Diana, J. Frias, J. Quílez, and C. Martínez-Villaluenga. 2015. A multistrategic approach in the development of sourdough bread targeted towards blood pressure reduction. Plant Foods for Human Nutrition 70 (1):97–103. doi: 10.1007/s11130-015-0469-6.
   PubMed Web of Science ®Google Scholar
• Prasad, B. J., P. S. Sharavanan, and R. Sivaraj. 2019. Efficiency of Oryza punctata extract on glucose regulation: Inhibition of α-amylase and α-glucosidase activities. Grain & Oil Science and Technology 2 (2):44–8. doi: 10.1016/j.gaost.2019.04.007.
   Google Scholar
• Pal, P., N. Singh, P. Kaur, A. Kaur, A. S. Virdi, and N. Parmar. 2016. Comparison of composition, protein, pasting, and phenolic compounds of brown rice and germinated brown rice from different cultivars. Cereal Chemistry 93: 1–40. doi: 10.1094/CCHEM-03-16-0066-R
   Google Scholar
• Rahaie, S., S. Gharibzahedi, S. H. Razavi, and S. M. Jafari. 2014. Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: A review. Journal of Food Science and Technology 51 (11):2896–906.
   PubMed Web of Science ®Google Scholar
• Randhir, R., Y. I. Kwon, and K. Shetty. 2009. Improved health-relevant functionality in dark germinated Mucuna pruriens sprouts by elicitation with peptide and phytochemical elicitors. Bioresource Technology 100 (19):4507–14.
   PubMed Web of Science ®Google Scholar
• Razzaghi, A., A. A. Naserian, R. Valizadeh, S. H. Ebrahimi, B. Khorrami, M. Malekkhahi, and R. Khiaosa-ard. 2015. Pomegranate seed pulp, pistachio hulls, and tomato pomace as replacement of wheat bran increased milk conjugated linoleic acid concentrations without adverse effects on ruminal fermentation and performance of Saanen dairy goats. Animal Feed Science and Technology. 210:46–55. doi: 10.1016/j.anifeedsci.2015.09.014.
   Web of Science ®Google Scholar
• Salami, M., A. A. Moosavi-Movahedi, M. R. Ehsani, R. Yousefi, T. Haertlé, J. M. Chobert, S. H. Razavi, R. Henrich, S. Balalaie, S. A. Ebadi, et al. 2010. Improvement of the antimicrobial and antioxidant activities of camel and bovine whey proteins by limited proteolysis. Journal of Agricultural and Food Chemistry 58 (6):3297–302.
   PubMed Web of Science ®Google Scholar
• Šaponjac, V. T., G. Ćetković, J. Čanadanović-Brunet, A. Mandić, V. Šeregelj, J. Vulić, and S. Stajčić. 2019. Bioactive characteristics and storage of salt mixtures seasoned with powdered cereal sprouts. Journal of Chemistry. 2019:1–9. doi: 10.1155/2019/7184293.
   Web of Science ®Google Scholar
• Sarkar, D, and K, Shetty. 2018. Advances in Plant Phenolics: From Chemistry to Human Health, American Chemical Society, 1286, 261–81. Metabolic and Microbiome Innovations for Improving Phenolic Bioactives for Health.
   Google Scholar
• Shakerian, M., S. H. Razavi, S. A. Ziai, F. Khodaiyan, M. S. Yarmand, and A. Moayedi. 2015. Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture. Journal of Food Science and Technology 52 (4):2428–33.
   PubMed Web of Science ®Google Scholar
• Sheng, S. 2018. Effect of germination on nutrition quality and phytochemical profiles of common sprouts. Faculty of the Graduate School of Cornell University.
   Google Scholar
• Simsek, S., S. N. El, A. Kancabas Kilinc, and S. Karakaya. 2014. Vegetable and fermented vegetable juices containing germinated seeds and sprouts of lentil and cowpea. Food Chemistry. 156:289–95. doi: 10.1016/j.foodchem.2014.01.095.
   PubMed Web of Science ®Google Scholar
• Singh, A. K., J. Rehal, A. Kaur, and G. Jyot. 2015. Enhancement of attributes of cereals by germination and fermentation: A review. Critical Reviews in Food Science and Nutrition 55 (11):1575–89.
   PubMed Web of Science ®Google Scholar
• Sofi, S. A., J. Singh, N. Chhikara, and A. Panghal. 2019. Effect of incorporation of germinated flour and protein isolate from chickpea on different quality characteristics of rice‐based noodle. Cereal Chemistry. 97: 1–10. doi: 10.1002/cche.10192
   Web of Science ®Google Scholar
• De Souza Rocha, T. d., L. Hernandez, Y. K. Chang, and E. d. Mejía. 2014. Impact of germination and enzymatic hydrolysis of cowpea bean (Vigna unguiculata) on the generation of peptides capable of inhibiting dipeptidyl peptidase IV. Food Research International (Ottawa, Ont.) 64:799–809.
   PubMed Web of Science ®Google Scholar
• De Souza Rocha, T. d., L. Hernandez, L. Mojica, M. H. Johnson, Y. K. Chang, and E. González de Mejía. 2015. Germination of Phaseolus vulgaris and alcalase hydrolysis of its proteins produced bioactive peptides capable of improving markers related to type-2 diabetes in vitro. Food Research International. 76:150–9. doi: 10.1016/j.foodres.2015.04.041.
   Web of Science ®Google Scholar
• Suri, S., V. Kumar, B. Tanwar, A. Goyal, and Y. Gat. 2019. Impact of soaking and germination time on nutritional composition and antioxidant activity of nigella sativa. Current Research in Nutrition and Food Science Journal. 7:142–149.
   Web of Science ®Google Scholar
• Thornberry, N. A., and B. Gallwitz. 2009. Mechanism of action of inhibitors of dipeptidyl-peptidase-4 (DPP-4). Best Practice & Research. Clinical Endocrinology & Metabolism 23 (4):479–86. doi: 10.1016/j.beem.2009.03.004.
   PubMed Web of Science ®Google Scholar
• Torimitsu, M., R. Nagase, M. Yanagi, M. Homma, Y. Sasai, Y. Ito, K. Hayamizu, S. Nonaka, T. Hosono, M. Kise, et al. 2010. Replacing white rice with pre-germinated brown rice mildly ameliorates hyperglycemia and imbalance of adipocytokine levels in type 2 diabetes model rats. Journal of Nutritional Science and Vitaminology 56 (5):287–92. doi: 10.3177/jnsv.56.287.
   PubMed Web of Science ®Google Scholar
• Uchegbu, N. N., and C. N. Ishiwu. 2016. Germinated pigeon pea (Cajanus cajan): A novel diet for lowering oxidative stress and hyperglycemia. Food Science & Nutrition 4 (5):772–7. doi: 10.1002/fsn3.343.
   PubMed Web of Science ®Google Scholar
• Uchegbu, N. N., E. C. Okoli, and E. U. Onwurafor. 2018. Antioxidant properties of steamed paste (moin-moin) made from sprouted pigeon pea flour as influenced by heat treatment. American Journal of Food Technology. 13:42–47. doi: 10.3923/ajft.2018.42.47.
   Google Scholar
• Vadivel, V., and K. Janardhanan. 2000. Nutritional and anti-nutritional composition of velvet bean: An under-utilized food legume in South India. International Journal of Food Sciences and Nutrition 51 (4):279–87.
   PubMed Web of Science ®Google Scholar
• Vadivel, V., C. N. Kunyanga, and H. K. Biesalski. 2012. Antioxidant potential and type ii diabetes-related enzyme inhibition of Cassia obtusifolia L.: Effect of indigenous processing methods. Food and Bioprocess Technology 5 (7):2687–96. doi: 10.1007/s11947-011-0620-9.
   Web of Science ®Google Scholar
• Varnosfaderani, S. M., S. H. Razavi, and A. M. Fadda. 2019. Germination and fermentation of soybeans: Two healthy steps to release angiotensin converting enzyme inhibitory activity compounds. Applied Food Biotechnology 6:201–15.
   Web of Science ®Google Scholar
• Velarde-Salcedo, A. J., A. Barrera-Pacheco, S. Lara-González, G. M. Montero-Morán, A. Díaz-Gois, E. González De Mejia, and A. P. Barba De La Rosa. 2013. In vitro inhibition of dipeptidyl peptidase IV by peptides derived from the hydrolysis of amaranth (Amaranthus hypochondriacus L.) proteins. Food Chemistry 136 (2):758–64.
   PubMed Web of Science ®Google Scholar
• Verma, D. K., and P. P. Srivastav. 2020. Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health. Trends in Food Science and Technology. 97:355–65. doi: 10.1016/j.tifs.2020.01.007.
   Web of Science ®Google Scholar
• Verma, J., C. Awasthi, Q. Jamal, M. H. Siddiqui, G. Wadhwa, and K. K. Kesari. 2018. α-amylase inhibitor’s performance in the control of diabetes mellitus: An application of computational biology. Current Trends in Bioinformatics: An Insight :307–32. doi: 10.1007/978-981-10-7483-7_18.
   Google Scholar
• Wang, B., M. C. Liu, X. Y. Li, X. H. Liu, Q. X. Feng, L. Lu, Z. Zhu, Y. S. Liu, W. Zhao, and Z. N. Gao. 2016. Cutoff point of hba1c for diagnosis of diabetes mellitus in Chinese individuals. PLoS One. 11(11): e0166597. doi: 10.1371/journal.pone.0166597
   PubMed Web of Science ®Google Scholar
• Whang, A., R. Nagpal, and H. Yadav. 2019. Bi-directional drug-microbiome interactions of anti-diabetics. EBioMedicine 39:591–602.
   PubMed Web of Science ®Google Scholar
• Wu, H., X. Rui, W. Li, Y. Xiao, J. Zhou, and M. Dong. 2018. Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation. Food & Function 9 (4):2270–81. doi: 10.1039/C7FO01578J.
   PubMed Web of Science ®Google Scholar
• Wu, W., J. Qiu, A. Wang, and Z. Li. 2019. Impact of whole cereals and processing on type 2 diabetes mellitus: A review. Critical Reviews in Food Science and Nutrition 0:1–28.
   Google Scholar
• Xia, Q., L. Wang, and Y. Li. 2018. Exploring high hydrostatic pressure-mediated germination to enhance functionality and quality attributes of wholegrain brown rice. Food Chemistry. 249:104–10. doi: 10.1016/j.foodchem.2018.01.007.
   PubMed Web of Science ®Google Scholar
• Yang, F., T. K. Basu, and B. Ooraikul. 2001. Studies on germination conditions and antioxidant contents of wheat grain. International Journal of Food Sciences and Nutrition 52 (4):319–30.
   PubMed Web of Science ®Google Scholar
• Yi-Shen, Z., S. Shuai, and R. Fitzgerald. 2018. Mung bean proteins and peptides: Nutritional, functional and bioactive properties. Food & Nutrition Research 62:1–11.
   Web of Science ®Google Scholar
• Zhang, G., Z. Xu, Y. Gao, X. Huang, Y. Zou, and T. Yang. 2014. Effects of germination on the nutritional properties, phenolic profiles, and antioxidant activities of buckwheat. Journal of Food Science. 80:H1–H9. doi: 10.1111/1750-3841.12830.
   Google Scholar
• Zhang, X., P. Shang, F. Qin, Q. Zhou, B. Gao, H. Huang, H. Yang, H. Shi, and L. Lucy Yu. 2013. Chemical composition and antioxidative and anti-inflammatory properties of ten commercial mung bean samples. LWT – Food Science and Technology 54 (1):171–8. doi: 10.1016/j.lwt.2013.05.034.
   Web of Science ®Google Scholar
• Zhu, B., H. He, and T. Hou. 2019. A comprehensive review of corn protein-derived bioactive peptides: Production, characterization, bioactivities, and transport pathways. Comprehensive Reviews in Food Science and Food Safety 18 (1):329–45.
   PubMed Web of Science ®Google Scholar
• Žilić, S., M. Barać, M. Pešić, D. Dodig, and D. Ignjatović-Micić. 2011. Characterization of proteins from grain of different bread and durum wheat genotypes. International Journal of Molecular Sciences 12 (9):5878–94. doi: 10.3390/ijms12095878.
   PubMed Web of Science ®Google Scholar