This study aimed to investigate the in-vitro cytotoxicity activity against two cancer cell lines, α-amylase and α-glucosidase inhibitions, ACE-inhibition, antioxidant and proteolytic activities of whole-grain lupin, quinoa and wheat fermented by three species of Bifidobacterium spp. B. animalis, B. breve and B. longum were employed in solid-state fermentation (SSF) 37 °C for 72 h. The ranges of total phenolic contents in fermented lupin (FL), quinoa (FQ) and wheat (FW) were ∼17.0 to 44.0, ∼11.0 to 36.0, ∼5.0–29.0 mg GAE/g, respectively, relative to the unfermented control. α-Glucosidase inhibition increased significantly (p < 0.05) in FL and FQ after 24 h of fermentation. The cereals fermented by B. breve and B. longum had markedly increased ACE-inhibition activities. The magnitude of the cytotoxicity activities in FL was greater (p < 0.05) by approximately 5-fold and 3-fold against colon cancer cell (Caco-2) and breast cancer cell (MCF-7), respectively than in FQ and FW. The findings suggest that health properties of grains could be enhanced by probiotic fermentation and such enhancements depend on grain type and probiotic species. The inclusion of grains fermented by probiotics into foods could improve health benefits of these product.

这项研究旨在研究三种谷物双歧杆菌发酵对两种癌细胞系的体外细胞毒性活性，α-淀粉酶和α-葡萄糖苷酶抑制，ACE抑制，全谷物羽扇豆，藜麦和小麦的ACE抑制，抗氧化和蛋白水解活性。 。将动物双歧杆菌，短双歧杆菌和长双歧杆菌用于37°C的固态发酵（SSF）72小时。相对于未发酵对照，发酵羽扇豆（FL），藜麦（FQ）和小麦（FW）中总酚含量的范围分别为〜17.0至44.0，〜11.0至36.0，〜5.0–29.0 mg GAE / g。 发酵24小时后，FL和FQ中的α-葡萄糖苷酶抑制作用显着增加（p <0.05）。谷物发酵短双歧杆菌和长双歧杆菌已显着增加了ACE抑制活性。 与FQ和FW相比，FL对结肠癌细胞（Caco-2）和乳腺癌细胞（MCF-7）的细胞毒性活性强度分别高（p <0.05）约5倍和3倍。这些发现表明，通过益生菌发酵可以增强谷物的健康特性，而这种增强取决于谷物类型和益生菌种类。将益生菌发酵的谷物添加到食品中可以改善这些产品的健康益处。