Modulation of gut inflammation by durum wheat pasta produced using different drying diagrams

Introduction. Cereal grains are primary staples and contribute a major portion of daily human calorie intake. Some studies suggested that daily consumption of wheat products and other related cereal grains contribute to the manifestation of chronic inflammation, others indicated that cereal grains have potential in the prevention of inflammation-related chronic diseases. In addition to the type of grain and the degree of grinding, which are the main determinants of the anti- or pro-inflammatory effect, processing may also play a role. Pasta production includes several phases, such as milling, extraction, and drying, which affect the nutrient composition and bioavailability. Durum wheat pasta can be produced with different drying diagrams, which can influence phenolic bioavailability therefore enhancing or reducing the anti-inflammatory effects. Objectives. This study investigated in vitro how pasta production methods modulate gut inflammation. Methods. Durum wheat pasta was produced in a pilot plant using whole wheat semolina with two protein levels (12% and 15%) and dried at either low (60°C) or high (90°C) temperatures. The four pasta types underwent standardized in vitro digestion (INFOGEST static model) to simulate gastrointestinal conditions. Digested samples were ultrafiltered, and the <3kDa fractions were supplemented to Caco-2 intestinal cells. The optimal concentration for supplementation was determined in preliminary experiments. In some experiments, cells were treated with the pro-inflammatory agent IL-1β. After supplementation, the medium was collected and the production of the anti-inflammatory cytokine IL-8 was quantified using the Conferma® ELISA immunoassay. Results. Experiments are underway, and preliminary results suggest that the drying temperature modulate the anti-inflammatory effect probably due to a different retention of bioactive compounds. Conclusions. Understanding how production technologies modulate the food-gut interaction is essential for improving the quality of the diet. These findings may drive industry stakeholders to adopt healthier pasta production methods, benefiting consumers. Acknowledgments: This study is part of the Italian PRIN 2020 project (Grant Number 2022SCYHWK).