Abstract
A colored and fiber-rich fraction from the debranning of purple wheat was incorporated at 25% into semolina- and flour-based pasta produced on a pilot-plant scale, with the aim of increasing anthocyanin and total phenolic content with respect to pasta obtained from whole pigmented grains. The debranning fraction impaired the formation of disulfide-stabilized protein networks in semolina-based systems. Recovery of phenolics was impaired by the pasta making process, and cooking decreased the phenolic content in both enriched samples. Cooking-related losses in anthocyanins and total phenolics were similar, but anthocyanins in the cooked semolina-based pasta were around 20% of what was expected from the formulation. HPLC (High Performance Liquid Chromatography) profiling of phenolics was carried out on extracts from either type of enriched pasta both before and after cooking and indicate possible preferential retention of specific compounds in each type of enriched pasta. Extracts from cooked samples of either enriched pasta were tested as inhibitors of enzymes involved in glucose metabolism and uptake, as well as for their capacity of suppressing the response to inflammatory stimuli. Results of both biological tests indicate that the phenolics in extracts from both cooked pasta samples had inhibitory capacities higher than extracts of the original debranning fraction at identical concentrations of total bioactives.
Highlights
Many studies have shown that anthocyanins and other polyphenolic compounds have anti-inflammatory and antioxidant properties that may play a positive effect in preventing chronic diseases ranging from cardiovascular diseases to metabolic syndrome
Thedata data glucosidase inhibition extracts from either of cooked are reported lower panel of Figure and indicate that brush border alpha glucosidase is less sensitive to phenolics the lower panel of Figure 1 and indicate that brush border alpha glucosidase is less sensitive to inphenolics the HCl-ethanol extracts (and to the(and reference acarbose) pancreatic alpha-amylase, in the HCl-ethanol extracts to thedrug, reference drug, than acarbose) than pancreatic alphaconfirming a number of previous reports
Pilot-plant scale incorporation of a phenolics- and fiber-rich fraction into both semolina- and flour-based pasta was tested at 25% content of the debranning fraction, an amount suitable for avoiding excessive changes in the pasta-making process itself, as well as (1) preserving structural integrity of the product, (2) ensuring some attractive color characters in pasta, and (3) providing added value by incorporating nutritionally relevant amounts of both dietary
Summary
Many studies have shown that anthocyanins and other polyphenolic compounds have anti-inflammatory and antioxidant properties that may play a positive effect in preventing chronic diseases ranging from cardiovascular diseases to metabolic syndrome. Numerous studies have demonstrated that anthocyanins can exert the beneficial effects in diabetes by acting on various molecular targets and regulate different signaling pathways in multiple organs and tissues such as liver, pancreas, kidney, adipose, skeletal muscle, and brain [6]. A critical aspect of most of the reported bioactivities for this class of chemical species relates to the poor absorption of several phenolics that impairs their presence at high enough concentration in biological fluids [7,8]. Many of the health benefits associated with anthocyanins bioactivity relate to the effects these molecules reportedly exert on proteins in the intestine. Among the significant targets that do not require a transit of phenolics across the gastrointestinal epithelia are enzymes involved in glucose metabolism, such as pancreatic amylases involved in the starch enzymatic breakdown and the brush-border alpha-glucosidase relevant to glucose uptake [9,10,11,12,13,14]
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