The fate of phenolic compounds, along with short-chain fatty acids (SCFAs) production kinetics, was evaluated on six different commercial gluten-free (GF) pasta samples varying in ingredient compositions, focussing on the in vitro faecal fermentation after the gastrointestinal digestion. A general reduction of both total phenolics and reducing power was observed in all samples, together with a substantial change in phenolic profile over 24 h of faecal fermentation, with differences among GF pasta samples. Flavonoids, hydroxycinnamics and lignans degraded over time, with a concurrent increase in low-molecular-weight phenolic acids (hydroxybenzoic acids), alkylphenols, hydroxybenzoketones and tyrosols. Interestingly, discriminant analysis also identified several alkyl derivatives of resorcinol as markers of the changes in phenolic profile during in vitro fermentation. Furthermore, degradation pathways of phenolics by intestinal microbiota have been proposed. Considering the total SCFAs and butyrate production during the in vitro fermentation, different fermentation kinetics were observed among GF pasta post-hydrolysis residues.

Rocchetti, G., Lucini, L., Chiodelli, G., Giuberti, G., Gallo, A., Masoero, F., Trevisan, M., Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation, <<FOOD RESEARCH INTERNATIONAL>>, 2017; 97 (97): 78-86. [doi:10.1016/j.foodres.2017.03.035] [http://hdl.handle.net/10807/110700]

Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation

Rocchetti, Gabriele
Primo
;
Lucini, Luigi
;
Chiodelli, Giulia;Giuberti, Gianluca;Gallo, Antonio;Masoero, Francesco
Penultimo
;
Trevisan, Marco
Ultimo
2017

Abstract

The fate of phenolic compounds, along with short-chain fatty acids (SCFAs) production kinetics, was evaluated on six different commercial gluten-free (GF) pasta samples varying in ingredient compositions, focussing on the in vitro faecal fermentation after the gastrointestinal digestion. A general reduction of both total phenolics and reducing power was observed in all samples, together with a substantial change in phenolic profile over 24 h of faecal fermentation, with differences among GF pasta samples. Flavonoids, hydroxycinnamics and lignans degraded over time, with a concurrent increase in low-molecular-weight phenolic acids (hydroxybenzoic acids), alkylphenols, hydroxybenzoketones and tyrosols. Interestingly, discriminant analysis also identified several alkyl derivatives of resorcinol as markers of the changes in phenolic profile during in vitro fermentation. Furthermore, degradation pathways of phenolics by intestinal microbiota have been proposed. Considering the total SCFAs and butyrate production during the in vitro fermentation, different fermentation kinetics were observed among GF pasta post-hydrolysis residues.
2017
Inglese
Rocchetti, G., Lucini, L., Chiodelli, G., Giuberti, G., Gallo, A., Masoero, F., Trevisan, M., Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation, <<FOOD RESEARCH INTERNATIONAL>>, 2017; 97 (97): 78-86. [doi:10.1016/j.foodres.2017.03.035] [http://hdl.handle.net/10807/110700]
File in questo prodotto:
Non ci sono file associati a questo prodotto.

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: https://hdl.handle.net/10807/110700
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 50
  • ???jsp.display-item.citation.isi??? 48
social impact