Antioxidant, anti-inflammatory, and anti-adipogenic effects of micronutrient-biofortified chickpea sprouts: a potential functional ingredient for mitigating obesity-related alterations

Obesity, a global health problem, involves excess body fat, inflammation, andoxidative stress. Despite high calorie intake, people with obesity often lack essential nutrients, a phenomenon known as "hidden hunger." Micronutrient supplementation, especially through germination biofortification, can improve micronutrient and antioxidant levels. Chickpeas are effective in this context due to their high isoflavone content, offering antioxidant, anti-inflammatory, and anti-adipogenic properties, with biofortified selenium (Se) and zinc (Zn) enhancing these health benefits. This study aimed to assess the antioxidant, anti-inflammatory, and anti-adipogenic effects of Se and Zn biofortified chickpea flour digests to explore its potential as a functional ingredient for obesity-related improvements. The characterization of the isoflavones present before and after an in vitro digestion process was evaluated, along with the quantification of the concentrations (µg of mineral/ g of flour) and bioaccessibility (%) of minerals present. Also, the evaluation of the antioxidant activity of the chickpea flour digests was assessed. Moreover, the evaluation of nitric oxide production (%) in the RAW 264.7 cell-line was employed as an anti-inflammatory activity indicator. The evaluation of lipid accumulation through Oil Red O staining in the 3T3-L1 cell line was developed to determine an anti-adipogenic effect, the determination of glycerol release was assessed as an indicator of lipolysis, along with cholesterol and triglyceride levels. Finally, mRNA gene expressions were determined through qPCR. The Germinated Control presented higher percentages of mineral bioaccessibility. All treatments presented antioxidant activities from 86% to 90% (ABTS), and 27% to 35% (DPPH). All treatments presented significantly lower productions of nitric oxide, except for ZnSO4+Na2SeO3 (15.625 µg/mL). Cells treated with ZnSO4+Na2SeO3 chickpea digests at both concentrations presented significant lower percentages of

https://orcid.org/0000-0002-8546-6832