Biogenic amines and HL60 citotoxicity of alfalfa and fenugreek sprouts

Abstract

The use of germinated seeds as food originated in far east countries and has recently spread to the western world where they are seen as fresh and healthy ingredients. While sprouted alfalfa is widely consumed, sprouted fenugreek seeds are not commonly produced, yet could be active ingredients for blood glucose and cholesterol control. As part of a safety evaluation of sprouted alfalfa and fenugreek flours, as novel ingredients for use in functional foods, their contents of biogenic amines and HL60 cytotoxicity were studied. Alfalfa (Medicago sativa) and fenugreek (Trigonella foenum-graecum) were germinated or 4 days at 20 °C and 30 °C, with and without light. Ungerminated seeds contained putrescine, cadaverine, histamine, tyramine, spermidine and spermine. Bioactive amine levels found in alfalfa sprouts were twice higher than those found in raw seeds and germination at 20 °C without light provided the lowest levels of total biogenic amines. In sprouted fenugreek, only putrescine and cadaverine increased during germination and temperature and light exposure brought about little change. The amount of biogenic amines in sprout seeds was always below acceptable healthy levels. Results obtained in HL60 leukemic cells showed apoptosis, cell proliferation and cell viability values similar to those found for distilled water and no toxic effects were found. The results provide support for the use of germinated alfalfa and fenugreek seeds as ingredients in functional foods.