Influence of the addition of chia seeds and germinated seeds and sprouts on the nutritional and beneficial properties of yogurt

Abstract

This study aims to determine changes in protein profiles of plain yogurt (PY) and yogurt containing chia seeds (CY), yogurt containing germinated seeds and sprouts of lentils and cowpeas (GY), and yogurt containing both chia seeds and germinated seeds and sprouts of lentils and cowpeas (CGY) before and after in vitro digestion and to evaluate how these ingredients affect the production of short-chain fatty acids. The addition of chia seeds and germinated seeds and sprouts caused an increase in protein content. However, increase in fat content was only determined for those containing chia (CY and CGY). Protein contents of PY, CY, GY, CGY were 4.04 ± 0.14%, 4.42 ± 0.07%, 4.37 ± 0.07%, 4.68 ± 0.08% respectively. The fat content of CY and CGY (4.32 ± 0.16%, 4.34 ± 0.16%, respectively) were higher than that of PY and GY. The addition of chia seeds caused the detection of α-linolenic and linoleic acids in CY and CGY. Interestingly, the α-lactalbumin (α-lac) band did not disappear after in vitro gastric and intestinal digestion. The application of protease and carbohydrase to the undigested fraction of PY caused the release of acetic, butyric, and propionic acids. Propionic acid was not found in the enzyme-treated undigested fractions of CY, GY, and CGY. In addition, in silico digestion showed that the PY proteins exhibited a dipeptidyl peptidase IV inhibitory activity.