Abstract
There is an increased amount of evidence showing that consumption of whole grains and whole-grain-based products is associated with a reduction of the risk of developing many diseases, due mainly to the anti-inflammatory and antioxidative effects of their components.In this study, cookies, baked using different types of flours and fermentation methods, were digested in vitro and supplemented to cultured liver cells. Three different flours (ancient KAMUT® khorasan wheat grown in North America, ancient khorasan wheat grown in Italy, and modern durum wheat) and two different types of fermentation (standard and lactic fermentation) were used. This experimental design allowed us to supplement cells with a real food part of the human diet, and to consider possible differences related to the food matrix (types of flour) and processing (methods of fermentation). Cells were supplemented with the bioaccessible fractions derived from cookies in vitro digestion. Although results herein reported highlight the antioxidant and anti-inflammatory effect of all the supplementations, cookies made with khorasan flours appeared the most effective, particularly when the ancient grain was grown in North America under the KAMUT® brand. In light of the attempts to produce healthier food, this study underlines the importance of the type of grain to obtain baked products with an increased nutritional and functional value.
Highlights
Claudio) flours were obtained from the Department of Agricultural Sciences, University of Bologna (Italy), while North American whole grain KAMUT® khorasan flour was a kind gift of Kamut Enterprises of Europe (Oudenaarde, Belgium)
KAMUT® flour showed the lowest content in water and the highest content in total nitrogen, while no significant differences in
Cells were not supplemented with the food extracts, but with the bioaccessible fractions derived from cookies subjected to in vitro digestion in order to evaluate possible differences resulting from the enzymatic breakdown of organic macromolecules, which more closely mimics the in vivo situation
Summary
⁎ Corresponding author at: Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy. There is much research that suggests the inclusion of whole cereal flours, or mixtures of different grains or their fractions, to increase the nutritional value of products based on refined wheat flour (Sanz-Penella & Haros, 2014). The concentration of WG bioactive components has been reported to be higher in ancient crops and/or minor cereals (e.g. KAMUT® khorasan wheat, barley, spelt, and rye), increasing the interest on the use of ancient grains because of their better health-related composition (Wijngaard & Arendt, 2006). V. Valli et al / Food Research International 88 (2016) 256–262
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