Buckwheat sprouts (BS) becomes popular due to its' health-promoting properties as food product. The effects of fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on antioxidant and hypolipidemic activities as well as functional composition in common BS cultivated in maifanite mineral water were investigated here. DPPH and ·OH results showed higher antioxidant potential in fermented BS compared to unfermented BS, due to the higher rutin, orientin, isoorientin, vitexin, isovitexin, and total phenolic and flavonoid contents. The S. cerevisiae-fermented BS also exhibited 113% and 110% higher DPPH and ·OH scavenging activities than the L. plantarum-fermented BS, respectively. In hyperlipidemic mice, blood lipid parameters were improved as dose-dependent manner when supplemented the food with S. cerevisiae-fermented BS. Fermented BS also restored liver antioxidant levels significantly. The fermented BS had greater effect on different parameters than those of unfermented BS. Therefore, fermentation is a valuable method to enhance the bioactive potential of BS.

中文翻译：

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发酵对麦饭石矿物水培荞麦新芽抗氧化和降血脂性能的影响。

荞麦芽（BS）由于其作为食品的促进健康特性而广受欢迎。研究了用酿酒酵母和植物乳杆菌发酵对麦饭石矿泉水中普通BS的抗氧化和降血脂活性以及功能组成的影响。DPPH和·OH结果显示，与未发酵的BS相比，发酵的BS中的抗氧化潜力更高，这是因为芦丁，Orientin，isoorientin，vitexin，isovitexin以及总酚和类黄酮含量更高。酿酒酵母发酵的BS还显示出比植物乳杆菌发酵的BS分别高113％和110％的DPPH和·OH清除活性。在高脂血症小鼠中，当食物中添加啤酒酵母发酵的BS时，血脂参数以剂量依赖性方式得到改善。发酵的BS还可以显着恢复肝脏抗氧化水平。发酵的BS对不同参数的影响比未发酵的BS大。因此，发酵是提高BS生物活性潜力的有价值的方法。