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

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, and FP-30 effectively improved the abundance of beneficial bacteria including Lachnospiraceae and Butyrivibrio sp. These findings provided a reference for the further applications of faba bean (poly)phenols and for optimizing the fermentation process. • Free (poly)phenols in faba bean paste reached the peak after 30 days' fermentation. • Antioxidant and enzyme inhibitory capacity of FP-30 enhanced compared to FP-0. • Cholesterol adsorption rate of FP-30 were signally higher than that of FP-0. • Diversity improvement of intestinal flora in mice by FP-30 was observed. • FP-30 enhanced the abundance of Lachnospiraceae and Butyrivibrio sp.