From seed to bioactive: unveiling sprouting-driven changes in chickpeas via targeted metabolomics and in silico modelling.

Sprouting is a widely practiced food processing method, particularly in Western countries. Chickpeas (Cicer arietinum) have been traditionally used in various cuisines worldwide for centuries. Their versatility and nutritional value make them a staple ingredient in many traditional dishes. This study investigated the impact of sprouting chickpea seeds on their phytochemical profile and anticancer properties. Chickpea seeds were germinated under light and dark conditions for eight days, with samples collected on intervals. Extracts were analyzed using UPLC-MS/MS and tested for cytotoxic activity against two different breast cancer cell lines, namely; MDA-MB-231 (triple-negative breast cancer) and HeLa (uterine cervical cancer). UPLC-MS/MS detected 117 metabolites, primarily flavonoids, phenolic acids, and amino acids. Germination affected phytochemical composition and sprout length, with longer sprouts in darkness. Metabolite abundance peaked on day eight, while cytotoxicity was highest on day six. An OPLS model linked cytotoxic effects on HeLa and MDA-MB-231 cells to key metabolites, identified via coefficient plots. Caffeoylquinic acid, naringenin, and biochanin B were major contributors against MDA-MB-231, while hydroxybenzoic acid hexoside, orobol, and biochanin A hexoside were prominent in HeLa cells. Molecular docking of the top three metabolites with IL2 and ABCB1 genes, revealed as common genes between bioactive compounds' genes and cancer genes, showed hydroxybenzoic acid hexoside and naringenin as top binders, aligning with OPLS findings. Although the results demonstrate promising in vitro anticancer potential, further in vivo and mechanistic studies are required to confirm efficacy, safety, and bioavailability before establishing chickpea sprouts as a functional food or a chemo-preventive agent.