We are delighted to share new research published in the leading Elsevier food journal, 𝙁𝙤𝙤𝙙 𝘾𝙝𝙚𝙢𝙞𝙨𝙩𝙧𝙮 by Co-Centre for Sustainable Food Systems researchers, Dr Indrani Bera, PhD, and Prof. Denis Shields.

This newly published open-access paper, “Peptidomics mapping of proteolysis highlights triple activation of sprouted seeds by germination, homogenisation and species mixture”, explores how germination, homogenisation of sprouted seeds, and combining different sprouted seed species can dramatically enhance proteolysis in plant proteins.

Proteolysis is the natural process by which proteins are broken down into smaller peptides and amino acids, helping make their nutrients easier to digest and more biologically accessible.

The study demonstrates that:
Germination activates seed protein breakdown.
Homogenisation of sprouted seeds further alters and enhances it.
Mixing different sprouted species lets them share their protein breakdown abilities.

These combined processing steps may help increase protein digestibility and potentially reduce allergenicity in plant-based foods. This research opens exciting new possibilities for developing more functional, nutritious, and consumer-friendly plant-based ingredients and foods.

Dr Bera established the project during a Marie Skłodowska-Curie and Enterprise Ireland (CAREER-FIT) fellowship in Dublin. There, she worked with University College Dublin’s experts in food science and mass spectrometry and with the Wicklow-based health food company, The Happy Pear. She then completed her data analysis in the Co-Centre for Sustainable Food Systems.

Congratulations to Dr Bera, Professor Shields, and all co-authors on this important contribution to food science innovation.