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Gabriele M, Arouna N, Árvay J, Longo V, Pucci L. Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum. Int J Mol Sci 2023; 24:ijms24076283. [PMID: 37047259 PMCID: PMC10094579 DOI: 10.3390/ijms24076283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/17/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
The fermentation process has been widely used to improve plant-based foods’ nutritional and nutraceutical properties. This study aimed to investigate and compare the impact of sourdough fermentation on the bioactive content and profile, antioxidant and antihypertensive activities, as well as the anti-inflammatory properties of fermented (FS) and non-fermented (NFS) flour from Tuscan Triticum dicoccum wheat (spelt) on tumor necrosis factor-alpha (TNF-α)-inflamed human intestinal epithelial cells (HT-29). FS showed significantly higher total phenolic and flavonoid content, in vitro and ex vivo antioxidant activities, and ACE-inhibitory activities than NFS. Gallic acid was identified by HPLC-DAD as the most representative polyphenol, followed by rutin, trans-ferulic acid, iso-quercitrin, and quercetin, in the fermented spelt sample. Instead, rutin and gallic acid were identified as the predominant compounds in the non-fermented ones. Moreover, FS exhibited a better protective effect on inflamed HT-29 cells by significantly counteracting the TNFα-induced alterations, lowering the expression of IL-8, COX-2, and ICAM-1 inflammatory mediator while enhancing antioxidant enzyme HO-1 gene expression. In conclusion, sourdough fermentation positively affected the nutraceutical and functional properties of spelt, which may represent a valuable ingredient for the formulation of functional foods and a key product for managing hypertension and inflammatory intestinal diseases.
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Affiliation(s)
- Morena Gabriele
- Italian National Research Council, Institute of Agricultural Biology and Biotechnology, Via Moruzzi 1, 56124 Pisa, Italy; (V.L.); (L.P.)
- Correspondence: ; Tel.: +39-050-6212752
| | - Nafiou Arouna
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Naples, Italy;
| | - Július Árvay
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovakia;
| | - Vincenzo Longo
- Italian National Research Council, Institute of Agricultural Biology and Biotechnology, Via Moruzzi 1, 56124 Pisa, Italy; (V.L.); (L.P.)
| | - Laura Pucci
- Italian National Research Council, Institute of Agricultural Biology and Biotechnology, Via Moruzzi 1, 56124 Pisa, Italy; (V.L.); (L.P.)
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Bioactive, Antioxidant and Antidiabetic Properties of Cooked and Uncooked Irish Potato (Solanum Tuberosum). ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Potatoes are considered very important staple and antioxidant-rich tubers in human diet. The present study evaluated the bioactive, antioxidant, antidiabetic and inhibition of lipid peroxidation properties of cooked and uncooked Irish potatoes. The samples were subjected to total phenolic (TPC), total antioxidant capacity (TAC), total flavonoids (TFC), ascorbic acid (AsA) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity analyses using spectrophotometric method. Also Fe2+-induced lipid peroxidation, α-glucosidase and α-amylase inhibition were assayed. The results revealed that there is no significant (p < 0.05) difference in TPC and TAC of the potatoes samples but there was a significant (p < 0.05) enhancement in TFC and reduction in AsA of the cooked potatoes. There is also dose-dependent inhibition in DPPH and α-glucosidase and α-amylase enzymes. The IC50 revealed that cooked sample has significant higher (p < 0.05) inhibition in the enzymes assay. The lipid peroxidation was also reduced upon incubation with Irish potato samples but higher inhibition was exhibited by the cooked potato. In conclusion, this study has shown that Irish potato can be a good functional food in the management of diseases.
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