富含小麦副产品的全特性实验面食的可口性和胃肠道蠕动反应

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-11-26 DOI:10.1016/j.jff.2024.106598

Mirco Vacca , Mohamad Khalil , Antonio Rampino , Giuseppe Celano , Elisa Lanza , Giusy R. Caponio , Felice Ungaro , Alessandro Bertolino , Agostino Di Ciaula , Maria De Angelis , Piero Portincasa

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引用次数: 0

摘要

意大利面是地中海地区的一种主食，如果富含硬质小麦胚芽（WG）和小麦麸皮（WB）等健康成分，就能提高人们的健康水平。我们研究了用去油 WG、WB 和微胶囊硬质小麦油（mWO）制成的四种实验面食（EP1-EP4）与用水和粗面粉团制成的对照面食的营养和临床反应。添加 WG 能明显提高总酚和自由基清除活性。模拟结肠发酵显示，富含 WG 的意大利面提高了短链脂肪酸的产量。通过半定量感官量表、胃和胆囊动力学功能超声波检查以及口腔转运时间呼气测试，研究了 70 名健康受试者对意大利面的临床反应。感官分析表明，两者在气味、回味和整体愉悦度方面存在差异，尤其是在 EP2 中。各种面食的胃肠道蠕动相似，但 EP3 的转运时间较短，结肠发酵程度较高。这项研究表明，富含小麦副产品的面食具有营养保健作用、可口性、易消化性和可持续性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products

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Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products

Pasta, a Mediterranean diet staple, enhances well-being when enriched with healthy ingredients like durum wheat-germ (WG) and wheat-bran (WB). We studied the nutritional and clinical responses to four experimental pastas (EP1-EP4) made with de-oiled WG, WB, and microencapsulated durum wheat-oil (mWO), compared to a control pasta of water and semolina dough. WG addition significantly boosted total phenols and radical scavenging activity. Simulated colonic fermentation showed WG-enriched pasta enhanced short-chain fatty acids production.

The clinical response to pasta was studied in 70 healthy subjects by semiquantitative scales of sensory perception, functional ultrasonography of gastric and gallbladder kinetics, and breath test for orocecal transit time. Sensory analysis revealed differences in odor, aftertaste, and overall pleasantness, especially in EP2. Gastrointestinal motility was similar across pastas, but EP3 had a shorter transit time and higher colonic fermentation. This study suggests that wheat by-products enriched pastas offer nutraceutical benefits, agreeability, digestibility, and sustainability.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.