In this work, 18 gluten-free flours (prepared from cereals, pseudocereals and legumes), differing in pigmentation, were screened for their phenolic profiles, cooked and, then, subjected to digestion and large intestinal fermentation in vitro. A combined targeted/untargeted metabolomic approach was used to elucidate the microbial biotransformation processes of polyphenols following digestion. This preliminary work demonstrated an increase in 3,5-dihydroxybenzoic acid (on average from 0.67 up to 1.30 μmol/g dry matter) throughout large intestinal fermentation of pseudocereals (esp. quinoa), due to their high alkylresorcinol contents. Isoflavones were converted into equol- or O-desmethylangolensin- derivatives, whereas anthocyanins were degraded into lower-molecular-weight phenolics (i.e., protocatechuic aldehyde and 4-hydroxybenzoic acid, with the latter exhibiting the highest increase over time). A decreasing trend was observed for antioxidant activities (i.e., FRAP and ORAC values) moving from digested to faecal fermented samples. These findings highlight that gluten-free flours are able to deliver bioaccessible polyphenols to the colon.

Rocchetti, G., Lucini, L., Giuberti, G., Bhumireddy, S. R., Mandal, R., Trevisan, M., Wishart, D. S., Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation, <<FOOD CHEMISTRY>>, 2019; (298): 125068-N/A. [doi:10.1016/j.foodchem.2019.125068] [http://hdl.handle.net/10807/141743]

Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation

Rocchetti, Gabriele;Lucini, Luigi;Giuberti, Gianluca;Trevisan, Marco;
2019

Abstract

In this work, 18 gluten-free flours (prepared from cereals, pseudocereals and legumes), differing in pigmentation, were screened for their phenolic profiles, cooked and, then, subjected to digestion and large intestinal fermentation in vitro. A combined targeted/untargeted metabolomic approach was used to elucidate the microbial biotransformation processes of polyphenols following digestion. This preliminary work demonstrated an increase in 3,5-dihydroxybenzoic acid (on average from 0.67 up to 1.30 μmol/g dry matter) throughout large intestinal fermentation of pseudocereals (esp. quinoa), due to their high alkylresorcinol contents. Isoflavones were converted into equol- or O-desmethylangolensin- derivatives, whereas anthocyanins were degraded into lower-molecular-weight phenolics (i.e., protocatechuic aldehyde and 4-hydroxybenzoic acid, with the latter exhibiting the highest increase over time). A decreasing trend was observed for antioxidant activities (i.e., FRAP and ORAC values) moving from digested to faecal fermented samples. These findings highlight that gluten-free flours are able to deliver bioaccessible polyphenols to the colon.
2019
Inglese
Rocchetti, G., Lucini, L., Giuberti, G., Bhumireddy, S. R., Mandal, R., Trevisan, M., Wishart, D. S., Transformation of polyphenols found in pigmented gluten-free flours during in vitro large intestinal fermentation, <<FOOD CHEMISTRY>>, 2019; (298): 125068-N/A. [doi:10.1016/j.foodchem.2019.125068] [http://hdl.handle.net/10807/141743]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/141743
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