## 3 Results and Discussion
The digests tested in lower concentrations (mimicking physiological contents) had no effect or only a slightly reduced proliferation of AGS cells. The high activity was also exhibited by the anthocyanins-rich fraction from the beverages based on the sprouted flour (proliferation reduced by 73%); this effect was also observed in the beverages containing the AGF and FSG. It was proved that anthocyanins are accumulated by AGS cells and induce apoptosis by the elevation of the Bax/Bcl-2 ratio and direct activation of caspase-3 [58]. The analysis of the samples from the beverages based on the AGS (without the addition of lyophilized supplements) showed that this matrix released the compounds effectively, limiting the growth of AGS. Additionally, this positive effect was enhanced by the incorporation of FSG. A comparison of the results for the digests and their phenolics fraction may suggest that in this case, other compounds than phenolics are responsible for the activity. It may be supposed that a key role is played by peptides realized from the lentil proteins. Previously, [PERSON] and [PERSON] showed that peptides from legumes interact with matrix metalloproteinases, cause the loss of mitochondrial membrane potential and induce DNA damage [59]. On the other hand, phenolics seemed to be responsible for the antiproliferative activity in the CF beverages (supplemented with lyophilized fruit). Surprisingly, this positive effect was significantly reduced in the beverages based on AGF; more enrichment with FSG caused a further reduction in the activity. A decrease in the antiproliferative activity of phenolics (caffeic acid, quercetin, catechin) studied in model systems (breast (MCF7), liver (HePG2) and colon (HCT116)) was previously reported and associated with their interactions with peptides and proteins (casein, whey protein isolates) [60]. Except for the beverages based on AGF and enriched with lyophilized fruit, the application of digests at lower concentrations did not cause a significant reduction in HT-29 proliferation. More, the beverages containing the sprouted lentil flour seemed to promote the growth of cells. It may be supposed that \"nutrient-dense\" digests provided glucose and free amino acids which offset an antiproliferative activity of phenolics. This explanation supports the results obtained for the purified phenolics fraction where a strong, dose-dependent effect was observed. Previously, a similar phenomenon was reported during the study of potentially bioaccessible fractions from adzuki and mung bean sprouts [61]. The highest antiproliferative activity was recorded for the purified phenolics applied in the higher studied concentrations; however, a key role was played by phenolics released from FSG whose activity was supported only by those released from green-leafy vegetables. An important factor affecting the consumer acceptance of powdered beverages is their stability after rehydration. In our study, a method describing the kinetics of sedimentation was employed to assay the stability of beverages (Figure 3). Additionally, based on the obtained results some parameters were proposed to better characterize the process (Table 2). It was proved that the replacement of sprouted lentil flour with the AGS significantly decreased stability. This undesirable effect was defuncted by the incorporation of FSG which is confirmed by the changes in optical density in time visible on the descent curves. Compared to the beverages based on the sprouted lentil flour those with the AGF were characterized by a significantly higher optical density after rehydration. A change in absorbance in time (\(\uplambda\)660) provides information about a range of sedimentation. Figure 2: \(Cont\). Figure 3: Effect of the flaxseeds gum (FSG) and lentil proteins (AGS) on the stability of the beverage. C—beverages based on lentil sprouts; P—beverages based on lentil proteins; V—lyophilized parsley and broccoli sprouts; F—lyophilized strawberry and raspberry; 0–15—amounts of flaxseeds gum (%).