Peptidomics Mapping of Proteolysis Highlights Triple Activation of Sprouted Seeds by Germination, Homogenisation and Species Mixture

ABSTRACT We investigated how seed proteolysis was enhanced by germination, by subsequent homogenisation (disrupting sprout compartments), and by co-incubation of homogenates from different species. Mass spectrometry of released peptides tracked proteolytic signatures from chickpea, lentil, mung and broccoli proteins, in soaked seeds, in sprouted seeds, and after sprout homogenisation followed by incubation alone or in mixture with other sprouts. The proteolytic signatures differed markedly among the four species, and in the different treatment conditions. After homogenisation, legumain-like cleavage (after asparagine) increased in lentil, and proline-rich peptides increased in broccoli. For co-incubated homogenised sprouts, each species’ homogenate significantly contributed 6 to 57% of proteolytic patterns in peptides of other species, with chickpea and broccoli homogenates notably releasing metabolic protein peptides from mung and lentil. Thus, germination, homogenisation and homogenate species mixtures can each contribute to proteolysis of seed peptides, potentially increasing digestibility and reducing allergenicity. HIGHLIGHTS Proteolysis motifs in soaked seeds and sprouts very diverse among species Seed germination proteolysis altered by homogenisation Seed germination proteolysis altered by co-incubation of different species Foods based on homogenised sprout mixtures may release more digestible peptides