In vitro digestates of spaghetti, made from durum or common wheat and dried at low or high temperature, were assessed for the occurrence of soluble sugars, gluten exorphins and phenolic acids. Digestates were also studied for coeliac toxicity, antioxidant properties, anti-glycation activity and capacity to inhibit amylolytic enzymes. Level of released sugars depended on the applied drying cycle. The exorphins C5 and A5 were found in all gastric or intestinal digestates, respectively. The fate of individual phenolic acids during cooking and digestion was not unidirectional, but the total content of phenolic acids increased as long as the digestion proceeded. Intestinal digestates presented the highest antioxidant capacity, while they kept coeliac toxicity. Gastric digestates showed potential inhibitory effects on alpha-amylase and alpha-glucosidase. These findings indicate that dried pasta, in addition to being a source of nutrients, delivers bioactive compounds and biological features being modulated by heat treatment and digestion process.

Occurrence of targeted nutrients and potentially bioactive compounds during in vitro digestion of wheat spaghetti / K. Takács, W. Wiczkowski, S. Cattaneo, E. Szerdahelyi, M. Stuknytė, M.C. Casiraghi, S. Nehir El, I. De Noni. - In: JOURNAL OF FUNCTIONAL FOODS. - ISSN 1756-4646. - 44(2018 May), pp. 118-126. [10.1016/j.jff.2018.03.001]

Occurrence of targeted nutrients and potentially bioactive compounds during in vitro digestion of wheat spaghetti

S. Cattaneo;M. Stuknytė;M.C. Casiraghi;I. De Noni
Ultimo
2018-05

Abstract

In vitro digestates of spaghetti, made from durum or common wheat and dried at low or high temperature, were assessed for the occurrence of soluble sugars, gluten exorphins and phenolic acids. Digestates were also studied for coeliac toxicity, antioxidant properties, anti-glycation activity and capacity to inhibit amylolytic enzymes. Level of released sugars depended on the applied drying cycle. The exorphins C5 and A5 were found in all gastric or intestinal digestates, respectively. The fate of individual phenolic acids during cooking and digestion was not unidirectional, but the total content of phenolic acids increased as long as the digestion proceeded. Intestinal digestates presented the highest antioxidant capacity, while they kept coeliac toxicity. Gastric digestates showed potential inhibitory effects on alpha-amylase and alpha-glucosidase. These findings indicate that dried pasta, in addition to being a source of nutrients, delivers bioactive compounds and biological features being modulated by heat treatment and digestion process.
Bioactive property; In vitro digestion; Peptide; Protein; Spaghetti; Sugar
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore BIO/09 - Fisiologia
Article (author)
File in questo prodotto:
File Dimensione Formato  
JFF(2018)Vol44,118-26_Pasta_COST-WG1-cereals.pdf

accesso riservato

Tipologia: Publisher's version/PDF
Dimensione 368.34 kB
Formato Adobe PDF
368.34 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/566185
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 8
  • ???jsp.display-item.citation.isi??? 8
social impact