Unlocking the potential health improving properties of sprouted wheat.

Sprouting can enhance the bioavailability and stimulate the production of health-promoting compounds. This research explored the potential health benefits of wheat sprouting, focusing on underexplored areas in existing literature such as alterations in phenylalanine ammonia-lyase (PAL) activity and glutathione levels during wheat sprouting. Furthermore, special attention was directed toward asparagine (Asn), the main precursor of acrylamide formation, as regulatory agencies are actively seeking to impose limitations on the presence of acrylamide in baked products. The results demonstrate elevated levels of PAL (4.5-fold at 48 h of sprouting), antioxidants, and total phenolics (1.32 mg gallic acid equivalent/g dry matter at 72 h of sprouting), coupled with a reduction in Asn (i.e. 11-fold at 48 h of sprouting) and glutathione concentrations, after wheat sprouting. These findings suggest that sprouting can unlock health-promoting properties in wheat. Optimizing the sprouting process to harness these benefits, however, may have implications for the techno-functionality of wheat flour in food processing. [Display omitted] • Study underscores whole wheat and controlled sprouting for enhanced nutrition. • Research explores overlooked aspects in wheat sprouting. • Sprouting increased the phenylalanine-ammonia lyase activity levels of wheat. • The highest level of free glutathione was found in the raw wheat samples. • A reduction was observed in the free Asn level as a function of sprouting time. [ABSTRACT FROM AUTHOR]