1
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Nissen L, Casciano F, Chiarello E, Di Nunzio M, Bordoni A, Gianotti A. Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model. Food Chem 2024; 436:137633. [PMID: 37839115 DOI: 10.1016/j.foodchem.2023.137633] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 09/27/2023] [Accepted: 09/28/2023] [Indexed: 10/17/2023]
Abstract
In this work, the impact of gluten free (GF) breads enriched with spirulina on the ecology of the colon microbiota of non-celiac volunteers was investigated. Simulation of digestion of GF breads was conducted with an in vitro gut model. Microbiomics and metabolomics analyses were done during colon fermentations to study the modulation of the microbiota. From the results, a general increase in Proteobacteria and no reduction of detrimental microbial metabolites were observed in any conditions. Notwithstanding, algae enriched sourdough breads showed potential functionalities, as the improvement of some health-related ecological indicators, like i) microbiota eubiosis; ii) production of bioactive volatile organic fatty acids; iii) production of bioactives terpenes. Our results indicate that a sourdough fermentation and algae enrichment can mitigate the negative effect of GF breads on gut microbiota of non-celiac consumers.
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Affiliation(s)
- Lorenzo Nissen
- DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CIRI - Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CRBA, Centre for Applied Biomedical Research, Alma Mater Studiorum - University of Bologna, Policlinico di Sant'Orsola, Bologna 40100, Italy.
| | - Flavia Casciano
- DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CRBA, Centre for Applied Biomedical Research, Alma Mater Studiorum - University of Bologna, Policlinico di Sant'Orsola, Bologna 40100, Italy.
| | - Elena Chiarello
- DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy.
| | - Mattia Di Nunzio
- Department of Food, Environmental and Nutritional Sciences (DEFENS), University of Milan, via Celoria 2, 20133 Milan, Italy.
| | - Alessandra Bordoni
- DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CIRI - Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy.
| | - Andrea Gianotti
- DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CIRI - Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy; CRBA, Centre for Applied Biomedical Research, Alma Mater Studiorum - University of Bologna, Policlinico di Sant'Orsola, Bologna 40100, Italy.
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2
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Cattivelli A, Nissen L, Casciano F, Tagliazucchi D, Gianotti A. Impact of cooking methods of red-skinned onion on metabolic transformation of phenolic compounds and gut microbiota changes. Food Funct 2023; 14:3509-3525. [PMID: 37014170 DOI: 10.1039/d3fo00085k] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
Herein, we investigated the stability and bioaccessibility of phenolics in differently cooked red-skinned onion (RSO) and consequently their impact on the gut microbiota and metabolism of phenolics. In fact, the different processes used to cook vegetables can modify and re-arrange the molecular profiles of bioactive compounds, such as phenolics in phenolic-rich vegetables, such as RSO. Fried and grilled RSO were compared to raw RSO and a blank control and subjected to oro-gastro-intestinal digestion and subsequent colonic fermentation. For upper gut digestion, the INFOGEST protocol was used, and for lower gut fermentation, a short-term batch model, namely, MICODE (multi-unit in vitro colon gut model), was employed. During the process, phenolic compound profile (through high-resolution mass spectrometry) and colon microbiomics (qPCR of 14 core taxa) analyses were performed. According to the results, the degradation driven by the colon microbiota of RSO flavonols resulted in the accumulation of three main metabolites, i.e., 3-(3'-hydroxyphenyl)propanoic acid, 3-(3'-hydroxyphenyl)acetic acid and 3-(3',4'-dihydroxyphenyl)acetic acid. Also, colonic fermentation of raw onions resulted in a substantial increase in beneficial taxa, which was larger compared to the heat-treated onions, particularly Lactobacillales and beneficial clostridia. Also, a higher level of inhibition of opportunistic bacteria was seen for the raw onion samples, namely, Clostridium perfringens group and Escherichia coli. Thus, our results showed that RSO, and especially the raw one, is an excellent dietary source of flavonols that are strongly metabolized by gut bacteria and can positively modulate the gut microbiota. Although additional in vivo studies are necessary, this work is one of the first to explore how RSO processed with different cooking methods can differently impact the phenolic metabolism and microbiota composition in the large intestine of humans, fine-tuning the antioxidant nature of foods.
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Affiliation(s)
- Alice Cattivelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2 - Pad. Besta, 42100 Reggio Emilia, Italy
| | - Lorenzo Nissen
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy.
- Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum - University of Bologna, Piazza G. Goidanich 60, 47521 Cesena (FC), Italy
- Centre for Applied Biomedical Research - CRBA, Alma Mater Studiorum - Università di Bologna, Policlinico di Sant'Orsola, Via Massarenti 9, 40138 Bologna, Italy
| | - Flavia Casciano
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy.
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola, 2 - Pad. Besta, 42100 Reggio Emilia, Italy
| | - Andrea Gianotti
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy.
- Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum - University of Bologna, Piazza G. Goidanich 60, 47521 Cesena (FC), Italy
- Centre for Applied Biomedical Research - CRBA, Alma Mater Studiorum - Università di Bologna, Policlinico di Sant'Orsola, Via Massarenti 9, 40138 Bologna, Italy
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Nissen L, Casciano F, Di Nunzio M, Galaverna G, Bordoni A, Gianotti A. Effects of the replacement of nitrates/nitrites in salami by plant extracts on colon microbiota. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
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Casciano F, Nissen L, Chiarello E, Di Nunzio M, Bordoni A, Gianotti A. In vitro
assessment of the effect of lactose‐free milk on colon microbiota of lactose intolerant adults. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Flavia Casciano
- DiSTAL ‐ Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna P.za G. Goidanich, 60 47521 Cesena Italy
- CRBA, Centre for Applied Biomedical Research, Alma Mater Studiorum – University of Bologna, Policlinico di Sant’Orsola Bologna Italy
| | - Lorenzo Nissen
- DiSTAL ‐ Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna P.za G. Goidanich, 60 47521 Cesena Italy
- CIRI ‐ Interdepartmental Centre of Agri‐Food Industrial Research, Alma Mater Studiorum – University of Bologna P.za G. Goidanich, 60 47521 Cesena Italy
- CRBA, Centre for Applied Biomedical Research, Alma Mater Studiorum – University of Bologna, Policlinico di Sant’Orsola Bologna Italy
| | - Elena Chiarello
- DiSTAL ‐ Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna P.za G. Goidanich, 60 47521 Cesena Italy
- CIRI ‐ Interdepartmental Centre of Agri‐Food Industrial Research, Alma Mater Studiorum – University of Bologna P.za G. Goidanich, 60 47521 Cesena Italy
| | - Mattia Di Nunzio
- DeFENS, Department of Food, Environmental and Nutritional Sciences University of Milan via Celoria 2 20133 Milan Italy
| | - Alessandra Bordoni
- DiSTAL ‐ Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna P.za G. Goidanich, 60 47521 Cesena Italy
- CIRI ‐ Interdepartmental Centre of Agri‐Food Industrial Research, Alma Mater Studiorum – University of Bologna P.za G. Goidanich, 60 47521 Cesena Italy
| | - Andrea Gianotti
- DiSTAL ‐ Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna P.za G. Goidanich, 60 47521 Cesena Italy
- CIRI ‐ Interdepartmental Centre of Agri‐Food Industrial Research, Alma Mater Studiorum – University of Bologna P.za G. Goidanich, 60 47521 Cesena Italy
- CRBA, Centre for Applied Biomedical Research, Alma Mater Studiorum – University of Bologna, Policlinico di Sant’Orsola Bologna Italy
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Nissen L, Aniballi C, Casciano F, Elmi A, Ventrella D, Zannoni A, Gianotti A, Bacci ML. Maternal amoxicillin affects piglets colon microbiota: microbial ecology and metabolomics in a gut model. Appl Microbiol Biotechnol 2022; 106:7595-7614. [PMID: 36239764 PMCID: PMC9666337 DOI: 10.1007/s00253-022-12223-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 09/27/2022] [Accepted: 09/28/2022] [Indexed: 11/24/2022]
Abstract
Abstract The first weeks of life represent a crucial stage for microbial colonization of the piglets’ gastrointestinal tract. Newborns’ microbiota is unstable and easily subject to changes under stimuli or insults. Nonetheless, the administration of antibiotics to the sow is still considered as common practice in intensive farming for pathological conditions in the postpartum. Therefore, transfer of antibiotic residues through milk may occurs, affecting the piglets’ colon microbiota. In this study, we aimed to extend the knowledge on antibiotic transfer through milk, employing an in vitro dedicated piglet colon model (MICODE—Multi Unit In vitro Colon Model). The authors’ focus was set on the shifts of the piglets’ microbiota composition microbiomics (16S r-DNA MiSeq and qPCR—quantitative polymerase chain reaction) and on the production of microbial metabolites (SPME GC/MS—solid phase micro-extraction gas chromatography/mass spectrometry) in response to milk with different concentrations of amoxicillin. The results showed an effective influence of amoxicillin in piglets’ microbiota and metabolites production; however, without altering the overall biodiversity. The scenario is that of a limitation of pathogens and opportunistic taxa, e.g., Staphylococcaceae and Enterobacteriaceae, but also a limitation of commensal dominant Lactobacillaceae, a reduction in commensal Ruminococcaceae and a depletion in beneficial Bifidobactericeae. Lastly, an incremental growth of resistant species, such as Enterococcaceae or Clostridiaceae, was observed. To the authors’ knowledge, this study is the first evaluating the impact of antibiotic residues towards the piglets’ colon microbiota in an in vitro model, opening the way to include such approach in a pipeline of experiments where a reduced number of animals for testing is employed. Key points • Piglet colon model to study antibiotic transfer through milk. • MICODE resulted a robust and versatile in vitro gut model. • Towards the “3Rs” Principles to replace, reduce and refine the use of animals used for scientific purposes (Directive 2010/63/UE). Graphical abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1007/s00253-022-12223-3.
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Affiliation(s)
- Lorenzo Nissen
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum University of Bologna: Universita Di Bologna, P.za Goidanich 60, 47521, Cesena, Italy.,Interdepartmental Centre of Agri-Food Industrial Research (CIRI-AGRO), Alma Mater Studiorum University of Bologna: Universita Di Bologna, Via Q. Bucci 336, 47521, Cesena, Italy
| | - Camilla Aniballi
- Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna: Universita Di Bologna, via Tolara di Sopra 50, 40064, Ozzano dell'Emilia (BO), Italy
| | - Flavia Casciano
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum University of Bologna: Universita Di Bologna, P.za Goidanich 60, 47521, Cesena, Italy
| | - Alberto Elmi
- Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna: Universita Di Bologna, via Tolara di Sopra 50, 40064, Ozzano dell'Emilia (BO), Italy
| | - Domenico Ventrella
- Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna: Universita Di Bologna, via Tolara di Sopra 50, 40064, Ozzano dell'Emilia (BO), Italy.
| | - Augusta Zannoni
- Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna: Universita Di Bologna, via Tolara di Sopra 50, 40064, Ozzano dell'Emilia (BO), Italy.,Health Sciences and Technologies-Interdepartmental Center for Industrial Research (CIRI-SDV), Alma Mater Studiorum University of Bologna: Universita Di Bologna, 40126, Bologna, Italy
| | - Andrea Gianotti
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum University of Bologna: Universita Di Bologna, P.za Goidanich 60, 47521, Cesena, Italy.,Interdepartmental Centre of Agri-Food Industrial Research (CIRI-AGRO), Alma Mater Studiorum University of Bologna: Universita Di Bologna, Via Q. Bucci 336, 47521, Cesena, Italy
| | - Maria Laura Bacci
- Department of Veterinary Medical Sciences, Alma Mater Studiorum University of Bologna: Universita Di Bologna, via Tolara di Sopra 50, 40064, Ozzano dell'Emilia (BO), Italy.,Health Sciences and Technologies-Interdepartmental Center for Industrial Research (CIRI-SDV), Alma Mater Studiorum University of Bologna: Universita Di Bologna, 40126, Bologna, Italy
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6
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Nissen L, Cattivelli A, Casciano F, Gianotti A, Tagliazucchi D. Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model. Food Res Int 2022; 160:111702. [DOI: 10.1016/j.foodres.2022.111702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 07/09/2022] [Accepted: 07/15/2022] [Indexed: 12/01/2022]
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7
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Ferri M, Tedeschi T, Prandi B, Michelini E, Calabretta MM, Babini E, Graen-Heedfeld J, Bretz K, Raddadi N, Gianotti A, Lamborghini M, Tassoni A. Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment. Front Plant Sci 2022; 13:929918. [PMID: 35909767 PMCID: PMC9335147 DOI: 10.3389/fpls.2022.929918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 06/24/2022] [Indexed: 06/15/2023]
Abstract
One of the major challenges for the modern society, is the development of a sustainable economy also aiming at the valorization of agro-industrial by-products in conjunction with at a significant reduction of generated residues from farm to retail. In this context, the present study demonstrates a biotechnological approach to yield bioactive peptides from a protein fraction obtained as a by-product of the rice starch production. Enzymatic hydrolysis, with the commercial proteases Alcalase and Protamex, were optimized in bioreactor up to 2 L of volume. The two best digestates, selected with respect to peptide release and extract antioxidant capacity, were further fractionated (cut-offs of 10, 5, and 1 kDa) via cross-flow filtration. Amino acid composition indicated that most of the fractions showed positive nutritional characteristics, but a putative bitter taste. A fraction obtained with Alcalase enzyme (retentate 8 kDa) exerted anti-inflammatory potential, while the smaller molecular weight fractions (retentate 1-5 kDa and permeate < 1 kDa) were more active in tyrosinase inhibition. The latter were further sub-fractionated by size-exclusion chromatography. From the 15 most anti-tyrosinase sub-fractions, 365 peptide sequences were identified via liquid chromatography coupled with high resolution mass spectrometry. The present data support the possible exploitation of bioactive peptide from rice starch by-product as ingredients into food, nutraceutical, pharmaceutical, and cosmetic formulations.
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Affiliation(s)
- Maura Ferri
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
| | - Tullia Tedeschi
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Barbara Prandi
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Elisa Michelini
- Department of Chemistry “G. Ciamician”, University of Bologna, Bologna, Italy
| | | | - Elena Babini
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre of Agri-Food Industrial Research, University of Bologna, Cesena, Italy
| | - Jürgen Graen-Heedfeld
- Fraunhofer Institute for Environmental, Safety, and Energy Technology, Oberhausen, Germany
| | - Karlheinz Bretz
- Fraunhofer Institute for Environmental, Safety, and Energy Technology, Oberhausen, Germany
| | - Noura Raddadi
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Bologna, Italy
| | - Andrea Gianotti
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
- Interdepartmental Centre of Agri-Food Industrial Research, University of Bologna, Cesena, Italy
| | | | - Annalisa Tassoni
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Bologna, Italy
- Interdepartmental Centre of Agri-Food Industrial Research, University of Bologna, Cesena, Italy
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Nissen L, Casciano F, Babini E, Gianotti A. The Exploitation of a Hempseed Byproduct to Produce Flavorings and Healthy Food Ingredients by a Fermentation Process. Microorganisms 2021; 9:microorganisms9122418. [PMID: 34946020 PMCID: PMC8707447 DOI: 10.3390/microorganisms9122418] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/19/2021] [Accepted: 11/22/2021] [Indexed: 11/16/2022] Open
Abstract
Following the One Health principles in food science, the challenge to valorize byproducts from the industrial sector is open. Hemp (Cannabis sativa subsp. sativa) is considered an important icon of sustainability and as an alternative food source. Hemp seed bran, in particular, is a byproduct of industrial hemp seed processing, which is not yet valorized. The success, and a wider market diffusion of hemp seed for food applications, is hindered by its unpleasant taste, which is produced by certain compounds that generally overwhelm the pleasant bouquet of the fresh product. This research concerns the exploration of hemp seed bran through fermentation using beneficial lactobacilli, focusing on the sensorial and bioactive traits of the products when they are subjected to bacterial transformation. By studying of the aromatic profile formation during the fermentation process the aim was to modulate it in order to reduce off-odors without affecting the presence of healthy volatile organic compounds (VOCs). Applying multivariate analyses, it was possible to target the contribution of processing parameters to the generation of flavoring and bioactive compounds. To conclude, the fermentation process proposed was able to reduce unpleasant VOCs, whilst at the same time keeping the healthy ones, and it also improved nutritional quality, depending on time and bacterial starters. The fermentation proposed was a sustainable biotechnological approach that fitted perfectly with the valorization of hemp byproducts from the perspective of a green-oriented industrial process that avoids synthetic masking agents.
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Affiliation(s)
- Lorenzo Nissen
- CIRI (Interdepartmental Centre of Agri-Food Industrial Research), Alma Mater Studiorum—University of Bologna, P.za Goidanich 60, 47521 Cesena, Italy; (L.N.); (E.B.)
- DISTAL (Department of Agricultural and Food Sciences), Alma Mater Studiorum—University of Bologna, V. le Fanin 44, 40127 Bologna, Italy;
| | - Flavia Casciano
- DISTAL (Department of Agricultural and Food Sciences), Alma Mater Studiorum—University of Bologna, V. le Fanin 44, 40127 Bologna, Italy;
| | - Elena Babini
- CIRI (Interdepartmental Centre of Agri-Food Industrial Research), Alma Mater Studiorum—University of Bologna, P.za Goidanich 60, 47521 Cesena, Italy; (L.N.); (E.B.)
- DISTAL (Department of Agricultural and Food Sciences), Campus of Food Sciences, Alma Mater Studiorum—University of Bologna, P.za Goidanich 60, 47521 Cesena, Italy
| | - Andrea Gianotti
- CIRI (Interdepartmental Centre of Agri-Food Industrial Research), Alma Mater Studiorum—University of Bologna, P.za Goidanich 60, 47521 Cesena, Italy; (L.N.); (E.B.)
- DISTAL (Department of Agricultural and Food Sciences), Alma Mater Studiorum—University of Bologna, V. le Fanin 44, 40127 Bologna, Italy;
- DISTAL (Department of Agricultural and Food Sciences), Campus of Food Sciences, Alma Mater Studiorum—University of Bologna, P.za Goidanich 60, 47521 Cesena, Italy
- Correspondence:
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Nissen L, Casciano F, Babini E, Gianotti A. Prebiotic potential and bioactive volatiles of hemp byproduct fermented by lactobacilli. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112201] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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10
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Casciano F, Nissen L, Gianotti A. Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina ( Arthrospira platensis). Food Funct 2021; 12:10226-10238. [PMID: 34542123 DOI: 10.1039/d1fo01239h] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Gluten free (GF) foods, designed and marketed for the needs of people who are unable to metabolize gluten, in recent years have aroused growing interest that has led to the conquest of important market segments, with a strongly growing trend. Given the low protein content of standard GF flours, it is particularly important to fortify GF foods, and to study the effect that this process exerts on functional and sensorial characteristics. In this work, fortification of GF bakery goods was done with the addition of Arthrospira platensis (spirulina) flour. Two different dough formulations (with and without fortification) were fermented by four different processes, including spontaneous, single strains and sourdough starters. The baked products were then subjected to "consumer's tests". During the process, fermentation performances, prebiotic activity, and the VOC (Volatile Organic Compound) profiles were analyzed and compared through robust multivariate statistics. The results obtained evidenced that fortification led to a product with more abundant (medium organic acids) and exclusive bioactives (thymol, borneol, and nicotinic acid), which were correlated to the prebiotic activity of spirulina breads. This work, for the first time indicates that spirulina can be used to fortify GF bakery, improving also its functional potential.
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Affiliation(s)
- Flavia Casciano
- DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Campus of Food Science, P.za G. Goidanich, 60, 47521 Cesena, FC, Italy
| | - Lorenzo Nissen
- CIRI - Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, FC, Italy.
| | - Andrea Gianotti
- DiSTAL - Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Campus of Food Science, P.za G. Goidanich, 60, 47521 Cesena, FC, Italy.,CIRI - Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, FC, Italy.
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11
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Samaei S, Martini S, Tagliazucchi D, Gianotti A, Babini E. Antioxidant and Angiotensin I-Converting Enzyme (ACE) Inhibitory Peptides Obtained from Alcalase Protein Hydrolysate Fractions of Hemp ( Cannabis sativa L.) Bran. J Agric Food Chem 2021; 69:9220-9228. [PMID: 34353019 PMCID: PMC8389806 DOI: 10.1021/acs.jafc.1c01487] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 07/17/2021] [Accepted: 07/26/2021] [Indexed: 06/02/2023]
Abstract
Proteins from hemp bran (HPB), a byproduct of the hemp seed food-processing chain, were chemically extracted, hydrolyzed by Alcalase, and separated by membrane ultrafiltration into four fractions (MW <1, 1-3, 3-5, and >5 kDa). The antioxidant and antihypertensive properties of the initial extract and the fractions were evaluated by in vitro assays for their ability to scavenge radical species, bind with metal ions, reduce ferric ions, and inhibit angiotensin-converting enzyme (ACE) activity. Bioactive peptides were identified by high-resolution mass spectrometry and sequence comparison with BIOPEP and BioPep DB databases. The hydrolysate was strongly antioxidant and ACE-inhibiting; the most bioactive peptides were further concentrated by ultrafiltration. Of the 239 peptides identified, 47 (12 antioxidant and 35 ACE-inhibitory) exhibited structural features correlated with the specific bioactivity. These results highlight the promise of hydrolysate and size-based HPB fractions as natural functional ingredients for the food or pharmaceutical industry.
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Affiliation(s)
- Seyedeh
P. Samaei
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Serena Martini
- Department
of Life Sciences (DSV), University of Modena
and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Davide Tagliazucchi
- Department
of Life Sciences (DSV), University of Modena
and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Andrea Gianotti
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
- CIRI
(Interdepartmental Centre of Agri-Food Industrial Research), Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
| | - Elena Babini
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
- CIRI
(Interdepartmental Centre of Agri-Food Industrial Research), Alma Mater Studiorum, University of Bologna, Via Quinto Bucci 336, 47521 Cesena (FC), Italy
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12
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Nissen L, Casciano F, Gianotti A. Intestinal fermentation in vitro models to study food-induced gut microbiota shift: an updated review. FEMS Microbiol Lett 2021; 367:5854534. [PMID: 32510557 DOI: 10.1093/femsle/fnaa097] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 06/06/2020] [Indexed: 12/12/2022] Open
Abstract
In vitro gut fermentation models were firstly introduced in nutrition and applied microbiology research back in the 1990s. These models have improved greatly during time, mainly over the resemblance to the complexity of digestion stages, the replication of experimental conditions, the multitude of ecological parameters to assay. The state of the science is that the most competitive models shall include a complex gut microbiota, small working volumes, distinct interconnected compartments and rigorous bio-chemical and ecological settings, controlled by a computer, as well as a free-hands accessibility, not to contaminate the mock microbiota. These models are a useful tool to study the impact of a given diet compound, e.g. prebiotics, on the human gut microbiota. The principal application is to focus on the shift of the core microbial groups and selected species together with their metabolites, assaying their diversity, richness and abundance in the community over time. Besides, it is possible to study how a compound is digested, which metabolic pathways are triggered, and the type and quantity of microbial metabolites produced. Further prospective should focus on challenges with pathogens as well as on ecology of gut syndromes. In this minireview an updated presentation of the most used intestinal models is presented, basing on their concept, technical features, as well as on research applications.
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Affiliation(s)
- Lorenzo Nissen
- CIRI-Interdepartmental Centre of Agri-Food Industrial Research, University of Bologna, P.za G. Goidanich 60, 47521 Cesena, FC, Italy
| | - Flavia Casciano
- DiSTAL-Department of Agricultural and Food Sciences, University of Bologna, V.le Fanin 50, 40127 Bologna, Italy
| | - Andrea Gianotti
- CIRI-Interdepartmental Centre of Agri-Food Industrial Research, University of Bologna, P.za G. Goidanich 60, 47521 Cesena, FC, Italy.,DiSTAL-Department of Agricultural and Food Sciences, University of Bologna, V.le Fanin 50, 40127 Bologna, Italy
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Abstract
Plant-based drinks as a substitute for animal milk consumption are crucial products in the food industry. Soy and rice drinks are the most successful milk substitutes but are low in fiber and protein contents, respectively, whilst being rich in sugars. Generally, an improvement is foreseen; thus, apart from supplement addition, a natural occurring strategy is functionalizing the drinks by beneficial bacteria fermentation. The aim of this work is to develop novel plant-based drinks assessing different mixtures of soy and rice milks fermented with single or multi-strain probiotics (Lactobacillus fermentum, L. plantarum, L. helveticus, Bifidobacterium bifidum, and B. longum). The drinks were characterized to study bacterial performances, by means of culture-dependent and -independent techniques, and their volatilome, by means of solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis. Through multivariate analysis, these features were investigated and correlated to define accurate descriptors of the produced functional drinks. The results showed that combined drinks and multi-strain fermentation generated higher-value products. For example, combined drinks in comparison with single ones had a lower amount of toxic 2-acetyl-3,5-dimethylfuran and higher abundances of desirable compounds such as 2-butanone, 3-hydroxy and butanoic acid. Multivariate analysis of volatile metabolites and physiological parameters could offer a novel approach to assess the quality of functional plant-based drinks and result in a decisional tool for industrial applications.
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Affiliation(s)
- Lorenzo Nissen
- CIRI-CIRI-Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum - University of Bologna, P.za G. Goidanich 60, 47521 Cesena, Italy.
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14
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Nissen L, Casciano F, Gianotti A. Plant Volatiles of Lettuce and Chicory Cultivated in Aquaponics Are Associated to Their Microbial Community. Microorganisms 2021; 9:microorganisms9030580. [PMID: 33808993 PMCID: PMC7998580 DOI: 10.3390/microorganisms9030580] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/01/2021] [Accepted: 03/09/2021] [Indexed: 12/24/2022] Open
Abstract
In this work, an aquaponic cultivation system for Lactuca sativa (L.) and Chicorium intybus (L.) was compared to a hydroponic one, focusing on the main microbial populations related to food safety and their volatile compounds (VOCs), concluding with Spearman correlations among the microbes and VOCs. Different sections of both systems were sampled at the end of the commercial development of the plants. Plants cultivated in aquaponics were in general more contaminated than those from hydroponics, while for the cultivation waters a higher contamination of the hydroponics than aquaponics system was unexpectedly observed. Furthermore, the chicory exhibited higher levels of all microbial groups compared to lettuce grown under the same cultivation system. The results obtained also showed correlations between the distribution of some VOCs and microbial groups in the phyllosphere, while some examples of positive correlations between 2-nonanone (a positive phytostimulant compound) and anaerobic bacilli of the rhizosphere in lettuce were reported. So far, multivariate analysis of VOCs was able to discriminate on the basis of varieties but not on the cultivation systems. In conclusion, the microbial characteristics of the two ecosystems depended both on plant variety and cultivation method but further studies will need to deeply investigate the variables influencing the microbial quality of vegetable foods obtained by aquaponics. On the other hand, the analysis of the VOCs was more related to the microbial community of each plant variety considered, whatever the cultivation system. In precision agriculture, metabolomics may represent an opportunity to study the holobiome and through it the interactions between plants and their microbial populations, to possibly provide for a tool to assess the microbiological quality of vegetable foods obtained by aquaponic systems.
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Affiliation(s)
- Lorenzo Nissen
- CIRI—Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy;
| | - Flavia Casciano
- DiSTAL—Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy;
| | - Andrea Gianotti
- CIRI—Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum—University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy;
- DiSTAL—Department of Agricultural and Food Sciences, Alma Mater Studiorum—University of Bologna, P.za G. Goidanich, 60, 47521 Cesena, Italy;
- Correspondence:
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15
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Nissen L, Casciano F, Chiarello E, Di Nunzio M, Bordoni A, Gianotti A. Colonic In Vitro Model Assessment of the Prebiotic Potential of Bread Fortified with Polyphenols Rich Olive Fiber. Nutrients 2021; 13:nu13030787. [PMID: 33673592 PMCID: PMC7997273 DOI: 10.3390/nu13030787] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 02/19/2021] [Accepted: 02/23/2021] [Indexed: 02/07/2023] Open
Abstract
The use of olive pomace could represent an innovative and low-cost strategy to formulate healthier and value-added foods, and bakery products are good candidates for enrichment. In this work, we explored the prebiotic potential of bread enriched with Polyphenol Rich Fiber (PRF), a defatted olive pomace byproduct previously studied in the European Project H2020 EcoProlive. To this aim, after in vitro digestion, the PRF-enriched bread, its standard control, and fructo-oligosaccharides (FOS) underwent distal colonic fermentation using the in vitro colon model MICODE (multi-unit colon gut model). Sampling was done prior, over and after 24 h of fermentation, then metabolomic analysis by Solid Phase Micro Extraction Gas Chromatography Mass Spectrometry (SPME GCMS), 16S-rDNA genomic sequencing of colonic microbiota by MiSeq, and absolute quantification of main bacterial species by qPCR were performed. The results indicated that PRF-enriched bread generated positive effects on the host gut model: (i) surge in eubiosis; (ii) increased abundance of beneficial bacterial groups, such as Bifidobacteriaceae and Lactobacillales; (iii) production of certain bioactive metabolites, such as low organic fatty acids; (iv) reduction in detrimental compounds, such as skatole. Our study not only evidenced the prebiotic role of PRF-enriched bread, thereby paving the road for further use of olive by-products, but also highlighted the potential of the in vitro gut model MICODE in the critical evaluation of functionality of food prototypes as modulators of the gut microbiota.
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Affiliation(s)
- Lorenzo Nissen
- CIRI-Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (M.D.N.); (A.B.); (A.G.)
- Correspondence: ; Tel.: +39-0547-338-146
| | - Flavia Casciano
- DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (F.C.); (E.C.)
| | - Elena Chiarello
- DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (F.C.); (E.C.)
| | - Mattia Di Nunzio
- CIRI-Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (M.D.N.); (A.B.); (A.G.)
- DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (F.C.); (E.C.)
| | - Alessandra Bordoni
- CIRI-Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (M.D.N.); (A.B.); (A.G.)
- DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (F.C.); (E.C.)
| | - Andrea Gianotti
- CIRI-Interdepartmental Centre of Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (M.D.N.); (A.B.); (A.G.)
- DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Piazza G. Goidanich, 60, 47521 Cesena (FC), Italy; (F.C.); (E.C.)
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16
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Murabito A, Sala V, Caci E, Gianotti A, Quinney N, Gentzsch M, Pedemonte N, Hirsch E, Ghigo A. WS07.2 A PI3Kγ-peptide promotes Cl− secretion through activation of both CFTR - dependent and independent currents. J Cyst Fibros 2021. [DOI: 10.1016/s1569-1993(21)00952-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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Setti L, Samaei SP, Maggiore I, Nissen L, Gianotti A, Babini E. Comparing the Effectiveness of Three Different Biorefinery Processes at Recovering Bioactive Products from Hemp (Cannabis sativa L.) Byproduct. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02550-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
AbstractHemp (Cannabis sativa L.) seeds are considered a nutritional powerhouse, rich in proteins and unsaturated fatty acids. The market for hemp seed food products is growing, due to the loosening of constraints in industrial cultivation. During the food processing chain, the external part of the seed is discarded, although it contains a significant amount of proteins. Converting this material into value-added products with a biorefinery approach could meet the ever-increasing need for sustainable protein sources while reducing food waste. In this study, creating value from hemp byproducts was pursued with three different approaches: (i) chemical extraction followed by enzymatic digestion, (ii) liquid fermentation by strains of Lactobacillus spp., and (iii) solid-state fermentation by Pleurotus ostreatus. The resulting products exhibited a range of in vitro antioxidant and antihypertensive activity, depending on the proteases used for enzymatic digestion, the bacterial strain, and the length of time of the two fermentation processes. These byproducts could be exploited as functional ingredients in the food, pharmaceutical, and cosmetic industries; the suggested biorefinery processes thus represent potential solutions for the development of other protein-containing byproducts or wastes.
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Samaei SP, Ghorbani M, Tagliazucchi D, Martini S, Gotti R, Themelis T, Tesini F, Gianotti A, Gallina Toschi T, Babini E. Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice. Food Chem 2020; 330:127120. [DOI: 10.1016/j.foodchem.2020.127120] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2019] [Revised: 05/18/2020] [Accepted: 05/20/2020] [Indexed: 12/18/2022]
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Coda R, Gianotti A, Gomes A, Rizzello CG. Editorial: The Sustainability Challenge: New Perspectives on the Use of Microbial Approaches and Their Impact on Food and Feed. Front Nutr 2020; 7:118. [PMID: 32984394 PMCID: PMC7479811 DOI: 10.3389/fnut.2020.00118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Accepted: 06/23/2020] [Indexed: 11/28/2022] Open
Affiliation(s)
- Rossana Coda
- Department of Food and Nutrition, HELSUS Institute of Sustainability Science, Helsinki, Finland
| | - Andrea Gianotti
- Department of Agricultural and Food Sciences - DISTAL, Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Cesena, Italy
| | - Ana Gomes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Carlo G Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
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20
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Babini E, Taneyo-Saa DL, Tassoni A, Ferri M, Kraft A, Grän-Heedfeld J, Bretz K, Roda A, Michelini E, Calabretta MM, Guillon F, Tagliazucchi D, Martini S, Nissen L, Gianotti A. Microbial Fermentation of Industrial Rice-Starch Byproduct as Valuable Source of Peptide Fractions with Health-Related Activity. Microorganisms 2020; 8:E986. [PMID: 32630107 PMCID: PMC7409224 DOI: 10.3390/microorganisms8070986] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 06/02/2020] [Accepted: 06/30/2020] [Indexed: 12/17/2022] Open
Abstract
The rice-starch processing industry produces large amounts of a protein-rich byproducts during the conversion of broken rice to powder and crystal starch. Given the poor protein solubility, this material is currently discarded or used as animal feed. To fully exploit rice's nutritional properties and reduce this waste, a biotechnological approach was adopted, inducing fermentation with selected microorganisms capable of converting the substrate into peptide fractions with health-related bioactivity. Lactic acid bacteria were preferred to other microorganisms for their safety, efficient proteolytic system, and adaptability to different environments. Peptide fractions with different molecular weight ranges were recovered from the fermented substrate by means of cross-flow membrane filtration. The fractions displayed in vitro antioxidant, antihypertensive, and anti-tyrosinase activities as well as cell-based anti-inflammatory and anti-aging effects. In the future, the peptide fractions isolated from this rice byproduct could be directly exploited as health-promoting functional foods, dietary supplements, and pharmaceutical preparations. The suggested biotechnological process harnessing microbial bioconversion may represent a potential solution for many different protein-containing substrates currently treated as byproducts (or worse, waste) by the food industry.
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Affiliation(s)
- Elena Babini
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, Italy; (E.B.); (D.L.T.-S.); (L.N.)
| | - Danielle Laure Taneyo-Saa
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, Italy; (E.B.); (D.L.T.-S.); (L.N.)
| | - Annalisa Tassoni
- Department of Biological Geological and Environmental Sciences (BIGeA), Alma Mater Studiorum—University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (A.T.); (M.F.)
| | - Maura Ferri
- Department of Biological Geological and Environmental Sciences (BIGeA), Alma Mater Studiorum—University of Bologna, Via Irnerio 42, 40126 Bologna, Italy; (A.T.); (M.F.)
- Department of Civil, Chemical, Environmental and Materials Engineering (DICAM), Alma Mater Studiorum-University of Bologna, Via Terracini 28, 40131 Bologna, Italy
| | - Axel Kraft
- Fraunhofer Institute for Environmental, Safety and Energy Technology (UMSICHT), Osterfelder Str. 3, 46047 Oberhausen, Germany; (A.K.); (J.G.-H.); (K.B.)
| | - Jürgen Grän-Heedfeld
- Fraunhofer Institute for Environmental, Safety and Energy Technology (UMSICHT), Osterfelder Str. 3, 46047 Oberhausen, Germany; (A.K.); (J.G.-H.); (K.B.)
| | - Karlheinz Bretz
- Fraunhofer Institute for Environmental, Safety and Energy Technology (UMSICHT), Osterfelder Str. 3, 46047 Oberhausen, Germany; (A.K.); (J.G.-H.); (K.B.)
| | - Aldo Roda
- Department of Chemistry “Giacomo Ciamician” (CHIM), Alma Mater Studiorum—University of Bologna, Via Selmi 2, 40126 Bologna, Italy; (A.R.); (E.M.); (M.M.C.)
| | - Elisa Michelini
- Department of Chemistry “Giacomo Ciamician” (CHIM), Alma Mater Studiorum—University of Bologna, Via Selmi 2, 40126 Bologna, Italy; (A.R.); (E.M.); (M.M.C.)
| | - Maria Maddalena Calabretta
- Department of Chemistry “Giacomo Ciamician” (CHIM), Alma Mater Studiorum—University of Bologna, Via Selmi 2, 40126 Bologna, Italy; (A.R.); (E.M.); (M.M.C.)
| | - Fabien Guillon
- Sterlab, Cell Culture Laboratory, Ch. St-Bernard 2720, 06224 Vallauris Cedex, France;
| | - Davide Tagliazucchi
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (D.T.); (S.M.)
| | - Serena Martini
- Department of Life Sciences (DSV), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (D.T.); (S.M.)
| | - Lorenzo Nissen
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, Italy; (E.B.); (D.L.T.-S.); (L.N.)
| | - Andrea Gianotti
- Department of Agricultural and Food Sciences (DiSTAL), Alma Mater Studiorum—University of Bologna, V.le Fanin 44, 40127 Bologna, Italy; (E.B.); (D.L.T.-S.); (L.N.)
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Nissen L, Samaei SP, Babini E, Gianotti A. Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization. Food Chem 2020; 333:127410. [PMID: 32682227 DOI: 10.1016/j.foodchem.2020.127410] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 05/04/2020] [Accepted: 06/21/2020] [Indexed: 12/29/2022]
Abstract
Insects represent a novel source of edible high nutritional value proteins which are gaining increasing interest as an alternative to traditional animal foods. In this work, cricket flour was used to produce gluten-free sourdough breads, suitable for celiac people and "source of proteins". The doughs were fermented by different methods and pH and microbial growth, volatile compounds, protein profile, and antioxidant activity, before and after baking, were analyzed and compared to standard gluten-free doughs. The results showed that cricket-enriched doughs and the standard had similar fermentation processes. Cricket enrichment conferred to the breads a typical flavoring profile, characterized by a unique bouquet of volatile compounds, made by nonanoic acid, 2,4-nonadienal (E,E), 1-hexanol, 1-heptanol, and 3-octen-2-one, expressed in different amounts depending on the type of inoculum. Finally, antioxidant activities were significantly enhanced in cricket breads, indicating that cricket powder provides to bakery gluten-free goods high nutritional value proteins and antioxidant properties.
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Affiliation(s)
- Lorenzo Nissen
- Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum - University of Bologna, P.za G. Goidanich 60, 47521 Cesena (FC), Italy.
| | - Seyedeh Parya Samaei
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy.
| | - Elena Babini
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy.
| | - Andrea Gianotti
- Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum - University of Bologna, P.za G. Goidanich 60, 47521 Cesena (FC), Italy; Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy.
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Nissen L, Bordoni A, Gianotti A. Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach. Nutrients 2020; 12:nu12041050. [PMID: 32290149 PMCID: PMC7230689 DOI: 10.3390/nu12041050] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 04/01/2020] [Accepted: 04/07/2020] [Indexed: 02/08/2023] Open
Abstract
Hemp seed flour represents a potential ingredient for protein enrichment of gluten-free bakery products, the nutritional value of which could be further increased by fermentation with sourdough or with beneficial lactic acid bacteria strains. In this study, a metabolomic approach was used to evaluate the effect of hemp seed flour addition and sourdough fermentation on the production of flavoring and health-related volatile organic compounds (VOCs) in a gluten-free bread. Multivariate analysis of VOCs provided an in-depth description of the effects of hemp seed flour addition and sourdough fermentation on flavoring and bioactive compounds. In particular, an increased concentration of antimicrobial compounds, a larger spectrum of bioactive VOCs and a typical flavoring profile was evidenced in comparison to standard products. Furthermore, an increase of fermentation metabolites was observed in comparison to a standard dough, relating to abundances of 2-butanone-3-hydroxy, acetic acid, ethanol, and 1,4-butanediol. This study provides new insights on the evolution of flavoring and bioactive hemp seed flour constituents during sourdough fermentation, evidencing their retention in baked goods, and describes a new approach that could guide the formulation of innovative, fermented food with enhanced nutritional value.
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Affiliation(s)
- Lorenzo Nissen
- CIRI - Interdepartamental Centre of Agri-Food Industrial Research, Alma Mater Studiorum University of Bologna, P.za G. Goidanich 60, 47521 Cesena, FC, Italy; (L.N.); (A.G.)
| | - Alessandra Bordoni
- CIRI - Interdepartamental Centre of Agri-Food Industrial Research, Alma Mater Studiorum University of Bologna, P.za G. Goidanich 60, 47521 Cesena, FC, Italy; (L.N.); (A.G.)
- DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Piazza Goidanich, 60–47521 Cesena (FC), Italy
- Correspondence:
| | - Andrea Gianotti
- CIRI - Interdepartamental Centre of Agri-Food Industrial Research, Alma Mater Studiorum University of Bologna, P.za G. Goidanich 60, 47521 Cesena, FC, Italy; (L.N.); (A.G.)
- DiSTAL-Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna, Piazza Goidanich, 60–47521 Cesena (FC), Italy
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Nissen L, di Carlo E, Gianotti A. Prebiotic potential of hemp blended drinks fermented by probiotics. Food Res Int 2020; 131:109029. [PMID: 32247454 DOI: 10.1016/j.foodres.2020.109029] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 01/17/2020] [Accepted: 01/21/2020] [Indexed: 01/01/2023]
Abstract
Plant-based drinks as substitute for milk consumption are raising striking interest in the food industry. Soy and rice drinks are the most studied and successful milk substitutes. An untapped source is hemp seed, which is a powerhouse of nutrients bearing bioactive compounds, but the production of derived drink is limited. The present work is about introducing new formulations of commercial hemp seed-derived drink to be fermented with probiotics (Lactobacillus fermentum, Lb. plantarum and Bifidobacterium bifidum). In this work for the first time the prebiotic activity of different hemp seed drinks was assessed by cultural and quantitative PCR methods. In addition, to better describe the prebiotic potential, VOCs alkenes and volatile organic acids were characterized by a metabolomic approach via GC-MS SPME. Obtained results showed that the hemp seed drinks had strong prebiotic activity, ability to support probiotics growth and to increase the content of some bioactive compounds. These outputs are in part due to the presence of different terpenes that inhibit the growth of enteropathogens and to high levels of acetate, propionate and butyrate produced during fermentation that support the growth of probiotics. Although the health potential of hemp seed is well known, derived drinks are hitherto scarcely transformed and distributed, thus this work could provide some basics to produce prebiotic and probiotic fermented hemp seed drinks.
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Affiliation(s)
- Lorenzo Nissen
- Alma Mater Studiorum - University of Bologna, DISTAL (Dept. of Agricultural and Food Sciences), V.le Fanin 44, 40127 Bologna, Italy.
| | - Emanuele di Carlo
- Alma Mater Studiorum - University of Bologna, DISTAL (Dept. of Agricultural and Food Sciences), V.le Fanin 44, 40127 Bologna, Italy.
| | - Andrea Gianotti
- Alma Mater Studiorum - University of Bologna, DISTAL (Dept. of Agricultural and Food Sciences), V.le Fanin 44, 40127 Bologna, Italy.
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Di Nunzio M, Picone G, Pasini F, Chiarello E, Caboni MF, Capozzi F, Gianotti A, Bordoni A. Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects. Food Res Int 2019; 131:108940. [PMID: 32247504 DOI: 10.1016/j.foodres.2019.108940] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 12/19/2019] [Accepted: 12/20/2019] [Indexed: 01/11/2023]
Abstract
Nowadays, the strong demand for adequate nutrition is accompanied by concern about environmental pollution and there is a considerable emphasis on the recovery and recycling of food by-products and wastes. In this study, we focused on the exploitation of olive pomace as functional ingredient in biscuits and bread. Standard and enriched bakery products were made using different flours and fermentation protocols. After characterization, they were in vitro digested and used for supplementation of intestinal cells (Caco-2), which underwent exogenous inflammation. The enrichment caused a significant increase in the phenolic content in all products, particularly in the sourdough fermented ones. Sourdough fermentation also increased tocol concentration. The increased concentration of bioactive molecules did not reflect the anti-inflammatory effect, which was modulated by the baking procedure. Conventionally fermented bread enriched with 4% pomace and sourdough fermented, not-enriched bread had the greatest anti-inflammatory effect, significantly reducing IL-8 secretion in Caco-2 cells. The cell metabolome was modified only after supplementation with sourdough fermented bread enriched with 4% pomace, probably due to the high concentration of tocopherol that acted synergistically with polyphenols. Our data highlight that changes in chemical composition cannot predict changes in functionality. It is conceivable that matrices (including enrichment) and processing differently modulated bioactive bioaccessibility, and consequently functionality.
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Affiliation(s)
- Mattia Di Nunzio
- Department of Agricultural and Food Sciences - DISTAL (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Gianfranco Picone
- Department of Agricultural and Food Sciences - DISTAL (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Federica Pasini
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Elena Chiarello
- Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences - DISTAL (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Francesco Capozzi
- Department of Agricultural and Food Sciences - DISTAL (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Andrea Gianotti
- Department of Agricultural and Food Sciences - DISTAL (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Alessandra Bordoni
- Department of Agricultural and Food Sciences - DISTAL (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Centre for Industrial Agri-Food Research (CIRI), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
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25
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Antognoni F, Mandrioli R, Potente G, Taneyo Saa DL, Gianotti A. Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains. Food Chem 2019; 292:211-216. [PMID: 31054667 DOI: 10.1016/j.foodchem.2019.04.061] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 03/08/2019] [Accepted: 04/16/2019] [Indexed: 10/27/2022]
Abstract
Amongst the processing technologies able to improve the functional features of cereal-based foods, sourdough fermentation using Lactic Acid Bacteria (LAB) has been recently rediscovered for its beneficial effects. Wheat (Triticum aestivum L.) bread doughs were prepared using LAB strains belonging to different Lactobacillus species and changes in phenolic acid, carotenoid content and antioxidant capacity were evaluated. Two L. plantarum strains out of six were able to significantly increase carotenoid content in the dough, suggesting that a higher mobilization/solubilisation of these antioxidant compounds occurs. Within different fractions (free, soluble-conjugated, insoluble-bound), the relative distribution of ferulic acid and antioxidant activity changes depending on the specific strain. Overall, results indicate that some LAB strains cause in situ changes, significantly increasing the content of functional compounds in doughs during fermentation. This, in turn, could improve the functional features of bakery foods characterised by a high content in carotenoids and other bioactive compounds.
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Affiliation(s)
- Fabiana Antognoni
- Department for Life Quality Studies, University of Bologna, Corso d'Augusto 237, 47921 Rimini, Italy.
| | - Roberto Mandrioli
- Department for Life Quality Studies, University of Bologna, Corso d'Augusto 237, 47921 Rimini, Italy.
| | - Giulia Potente
- Department for Life Quality Studies, University of Bologna, Corso d'Augusto 237, 47921 Rimini, Italy
| | - Danielle Laure Taneyo Saa
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Andrea Gianotti
- Department of Agricultural and Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
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26
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Saa DLT, Nissen L, Gianotti A. Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products. Food Res Int 2019; 119:510-516. [PMID: 30884683 DOI: 10.1016/j.foodres.2019.01.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 12/21/2018] [Accepted: 01/10/2019] [Indexed: 02/06/2023]
Abstract
Metabolomic approaches applied to fermented foods are at the state of the science and represent a robust and reliable approach to identify, quantify and characterise the biochemical profiles of raw materials and transformed products. The outcomes so far obtained are cornerstones to understand mainly nutritional and sensorial inherent features. Formulations of new bakery products with increased nutritional values is trending the market, but sensorial attributes still need to be improved to reach a wider audience. The present work describes the application of gas chromatography-mass spectrometry (GC-MS) and electronic nose analyses, to investigate over the volatilome of different bakery products, obtained from mature and immature grains (KAMUT® khorasan and durum wheat) and transformed by a sourdough made of Lactobacillus spp. and Saccharomyces cerevisiae. From the recipient results has emerged that the sensors used can distinguish the KAMUT® khorasan doughs fermented industrially at the fully ripe stage, the same doughs at the milky stage and KAMUT® khorasan sourdough at the fully ripe stage. Electronic nose allowed discriminating between different types of flours and GC-MS indicated the volatilome of sourdough KAMUT® khorasan case as the most promising. Thus, the combination of different independent variables in the bread process to improve the sensorial quality of the product, when is backed by metabolomics, represents an effective approach to study, characterise and exploit the sensorial quality of breads.
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Affiliation(s)
- Danielle Laure Taneyo Saa
- Department of Agricultural and Food Science and Technology (DISTAL), University of Bologna, Via Fanin, 50, 40127 Bologna, Italy.
| | - Lorenzo Nissen
- Department of Agricultural and Food Science and Technology (DISTAL), University of Bologna, Via Fanin, 50, 40127 Bologna, Italy
| | - Andrea Gianotti
- Department of Agricultural and Food Science and Technology (DISTAL), University of Bologna, Via Fanin, 50, 40127 Bologna, Italy
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27
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Bryszewska MA, Tomás-Cobos L, Gallego E, Villalba M, Rivera D, Taneyo Saa DL, Gianotti A. In vitro bioaccessibility and bioavailability of iron from breads fortified with microencapsulated iron. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.071] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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28
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Barone F, Laghi L, Gianotti A, Ventrella D, Saa DLT, Bordoni A, Forni M, Brigidi P, Bacci ML, Turroni S. In Vivo Effects of Einkorn Wheat (Triticum monococcum) Bread on the Intestinal Microbiota, Metabolome, and on the Glycemic and Insulinemic Response in the Pig Model. Nutrients 2018; 11:nu11010016. [PMID: 30577558 PMCID: PMC6356388 DOI: 10.3390/nu11010016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 12/14/2018] [Accepted: 12/14/2018] [Indexed: 01/08/2023] Open
Abstract
Einkorn wheat (Triticum monococcum) is characterized by high content of proteins, bioactive compounds, such as polyunsaturated fatty acids, fructans, tocols, carotenoids, alkylresorcinols, and phytosterols, and lower α-, β-amylase and lipoxygenase activities compared to polyploid wheat. These features make einkorn flour a good candidate to provide healthier foods. In the present study, we investigated the effects of einkorn bread (EB) on the intestinal physiology and metabolism of the pig model by characterizing the glycemic and insulinemic response, and the microbiota and metabolome profiles. Sixteen commercial hybrid pigs were enrolled in the study; four pigs were used to characterize postprandial glycemic and insulinemic responses and twelve pigs underwent a 30-day dietary intervention to assess microbiota and metabolome changes after EB or standard wheat bread (WB) consumption. The postprandial insulin rise after an EB meal was characterized by a lower absolute level, and, as also observed for glucose, by a biphasic shape in contrast to that in response to a WB meal. The consumption of EB led to enrichment in short-chain fatty acid producers (e.g., Blautia, Faecalibacterium, and Oscillospira) in the gut microbiota and to higher metabolic diversity with lower content of succinate, probably related to improved absorption and therefore promoting intestinal gluconeogenesis. The observed changes, at both a compositional and metabolic scale, strongly suggest that EB consumption may support a health-promoting configuration of the intestinal ecosystem.
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Affiliation(s)
- Francesca Barone
- Department of Veterinary Medical Science, University of Bologna, 40064 Ozzano dell'Emilia, Italy.
| | - Luca Laghi
- Department of Agro-Food Science and Technology, University of Bologna, 47521 Cesena, Italy.
| | - Andrea Gianotti
- Department of Agro-Food Science and Technology, University of Bologna, 47521 Cesena, Italy.
| | - Domenico Ventrella
- Department of Veterinary Medical Science, University of Bologna, 40064 Ozzano dell'Emilia, Italy.
| | | | - Alessandra Bordoni
- Department of Agro-Food Science and Technology, University of Bologna, 47521 Cesena, Italy.
| | - Monica Forni
- Department of Veterinary Medical Science, University of Bologna, 40064 Ozzano dell'Emilia, Italy.
| | - Patrizia Brigidi
- Department of Pharmacy and Biotechnology, University of Bologna, 40126 Bologna, Italy.
| | - Maria Laura Bacci
- Department of Veterinary Medical Science, University of Bologna, 40064 Ozzano dell'Emilia, Italy.
| | - Silvia Turroni
- Department of Pharmacy and Biotechnology, University of Bologna, 40126 Bologna, Italy.
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29
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Di Nunzio M, Bordoni A, Aureli F, Cubadda F, Gianotti A. Sourdough Fermentation Favorably Influences Selenium Biotransformation and the Biological Effects of Flatbread. Nutrients 2018; 10:nu10121898. [PMID: 30513976 PMCID: PMC6316522 DOI: 10.3390/nu10121898] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 11/26/2018] [Accepted: 11/28/2018] [Indexed: 01/04/2023] Open
Abstract
Although selenium is of great importance for the human body, in several world regions the intake of this essential trace element does not meet the dietary reference values. To achieve optimal intake, fortification of bread by using selenium-enriched flour has been put forward. Less is known on the potential effect of sourdough fermentation, which might be worth exploring as the biological effects of selenium strongly depend on its chemical form and sourdough fermentation is known to cause transformations of nutrients and phytochemicals, including the conversion of inorganic selenium into organic selenocompounds. Here we investigated the bio transformation of selenium by sourdough fermentation in a typical Italian flatbread (piadina) made with standard (control) or selenium-enriched flour. The different piadina were submitted to in vitro digestion, and the biological activity of the resulting hydrolysates was tested by means of cultured human liver cells exposed to an exogenous oxidative stress. The use of selenium-enriched flour and sourdough fermentation increased the total content of bioaccessible selenium in organic form, compared to conventional fermentation, and led to protective effects counteracting oxidative damage in cultured cells. The present study suggests that selenium-rich, sourdough-fermented bakery products show promise for improving human selenium nutrition whenever necessary.
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Affiliation(s)
- Mattia Di Nunzio
- Department of Agri-Food Sciences and Technologies (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Alessandra Bordoni
- Department of Agri-Food Sciences and Technologies (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Federica Aureli
- Department of Food Safety, Nutrition, and Veterinary Public Health, Istituto Superiore di Sanità-Italian National Institute of Health, Viale Regina Elena 299, 00161 Rome, Italy.
| | - Francesco Cubadda
- Department of Food Safety, Nutrition, and Veterinary Public Health, Istituto Superiore di Sanità-Italian National Institute of Health, Viale Regina Elena 299, 00161 Rome, Italy.
| | - Andrea Gianotti
- Department of Agri-Food Sciences and Technologies (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
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30
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Di Nunzio M, Picone G, Pasini F, Caboni MF, Gianotti A, Bordoni A, Capozzi F. Olive oil industry by-products. Effects of a polyphenol-rich extract on the metabolome and response to inflammation in cultured intestinal cell. Food Res Int 2018; 113:392-400. [DOI: 10.1016/j.foodres.2018.07.025] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 07/09/2018] [Accepted: 07/14/2018] [Indexed: 01/03/2023]
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31
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Federici S, Serrazanetti DI, Guerzoni ME, Campana R, Ciandrini E, Baffone W, Gianotti A. Development of a rapid PCR protocol to detect Vibrio parahaemolyticus in clams. J Food Sci Technol 2017; 55:749-759. [PMID: 29391640 DOI: 10.1007/s13197-017-2986-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/06/2017] [Accepted: 12/07/2017] [Indexed: 11/25/2022]
Abstract
Vibrio parahaemolyticus is part of the natural microflora of estuarine and coastal marine waters and can be also present in seafood, especially shellfish and bivalve molluscs. In this study we compared the reference cultural method ISO 6887-3 with two molecular methods, multiplex PCR and real-time PCR, for the detection of two distinct genetic markers (tlh species-specific gene and tdh virulence gene) of V. parahaemolyticus in bivalve mollusc. The analyses were performed on clams inoculated with V. parahaemolyticus ATCC 43996 at T0 and after a 3 and 6 h of pre-enrichment in alkaline saline peptone water. Counts on agar plates were largely inaccurate, probably due to other Vibrio species grown on the TCBS selective agar. Multiplex PCR assays, performed using primers pairs for tdh and tlh genes, showed a detection limit of 104 CFU/g of shell stock within 6 h of pre-enrichment, respecting however the action level indicated by the National Seafood Sanitation Program guideline. Detection by tdh gene in real-time PCR reached the definitely highest sensitivity in shorter times, 101 CFU/g after 3 h of pre-enrichment, while the sensitivity for the tlh gene was not promising, detecting between 105 and 106 CFU/g after 6 h of pre-enrichment. Our findings provide a rapid routine method of detection of V. parahaemolyticus based on tdh gene by real-time PCR for commercial seafood analysis to identify the risk of gastrointestinal diseases.
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Affiliation(s)
- Sara Federici
- 1Department of Biomolecular Sciences, Division of Toxicological, Hygienic and Environmental Sciences, University of Urbino "Carlo Bo", Via S. Chiara 27, 61029 Urbino, Italy
| | - Diana I Serrazanetti
- 2Inter-departmental Centre for Industrial Agri-Food Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - M Elisabetta Guerzoni
- 3Department of Food Science, Alma Mater Studiorum, University of Bologna, Viale Fanin 46, 40127 Bologna, Italy
| | - Raffaella Campana
- 1Department of Biomolecular Sciences, Division of Toxicological, Hygienic and Environmental Sciences, University of Urbino "Carlo Bo", Via S. Chiara 27, 61029 Urbino, Italy
| | - Eleonora Ciandrini
- 1Department of Biomolecular Sciences, Division of Toxicological, Hygienic and Environmental Sciences, University of Urbino "Carlo Bo", Via S. Chiara 27, 61029 Urbino, Italy
| | - Wally Baffone
- 1Department of Biomolecular Sciences, Division of Toxicological, Hygienic and Environmental Sciences, University of Urbino "Carlo Bo", Via S. Chiara 27, 61029 Urbino, Italy
| | - Andrea Gianotti
- 2Inter-departmental Centre for Industrial Agri-Food Research, Alma Mater Studiorum, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.,3Department of Food Science, Alma Mater Studiorum, University of Bologna, Viale Fanin 46, 40127 Bologna, Italy.,4Dipartimento di Scienze e Tecnologie Agro-Alimentari (DISTAL), Department of Agricultural and Food Science, Alma Mater Studiorum, Università di Bologna, Via Fanin 50, 40127 Bologna, Italy.,Unità Organizzativa di Cesena, Piazza Goidanich 60, Cesena, FC Italy
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32
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Antognoni F, Mandrioli R, Bordoni A, Di Nunzio M, Viadel B, Gallego E, Villalba MP, Tomás-Cobos L, Taneyo Saa DL, Gianotti A. Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads. Nutrients 2017; 9:nu9111232. [PMID: 29137113 PMCID: PMC5707704 DOI: 10.3390/nu9111232] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2017] [Revised: 11/06/2017] [Accepted: 11/09/2017] [Indexed: 11/16/2022] Open
Abstract
Nowadays the high nutritional value of whole grains is recognized, and there is an increasing interest in the ancient varieties for producing wholegrain food products with enhanced nutritional characteristics. Among ancient crops, einkorn could represent a valid alternative. In this work, einkorn flours were analyzed for their content in carotenoids and in free and bound phenolic acids, and compared to wheat flours. The most promising flours were used to produce conventional and sourdough fermented breads. Breads were in vitro digested, and characterized before and after digestion. The four breads having the best characteristics were selected, and the product of their digestion was used to evaluate their anti-inflammatory effect using Caco-2 cells. Our results confirm the higher carotenoid levels in einkorn than in modern wheats, and the effectiveness of sourdough fermentation in maintaining these levels, despite the longer exposure to atmospheric oxygen. Moreover, in cultured cells einkorn bread evidenced an anti-inflammatory effect, although masked by the effect of digestive fluid. This study represents the first integrated evaluation of the potential health benefit of einkorn-based bakery products compared to wheat-based ones, and contributes to our knowledge of ancient grains.
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Affiliation(s)
- Fabiana Antognoni
- Department for Life Quality Studies, University of Bologna, Corso Augusto 237, 47921 Rimini, Italy.
| | - Roberto Mandrioli
- Department for Life Quality Studies, University of Bologna, Corso Augusto 237, 47921 Rimini, Italy.
| | - Alessandra Bordoni
- Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Mattia Di Nunzio
- Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Blanca Viadel
- Department of New Products and Department of Bioassays, AINIA Technological Centre, c/Benjamín Franklin 5-11, Paterna, 46980 Valencia, Spain.
| | - Elisa Gallego
- Department of New Products and Department of Bioassays, AINIA Technological Centre, c/Benjamín Franklin 5-11, Paterna, 46980 Valencia, Spain.
| | - María Paz Villalba
- Department of New Products and Department of Bioassays, AINIA Technological Centre, c/Benjamín Franklin 5-11, Paterna, 46980 Valencia, Spain.
| | - Lidia Tomás-Cobos
- Department of New Products and Department of Bioassays, AINIA Technological Centre, c/Benjamín Franklin 5-11, Paterna, 46980 Valencia, Spain.
| | - Danielle Laure Taneyo Saa
- Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Andrea Gianotti
- Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
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Saa DT, Di Silvestro R, Dinelli G, Gianotti A. Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.071] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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34
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Babini E, Tagliazucchi D, Martini S, Dei Più L, Gianotti A. LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins. Food Chem 2017; 228:186-196. [DOI: 10.1016/j.foodchem.2017.01.143] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 01/30/2017] [Accepted: 01/30/2017] [Indexed: 02/08/2023]
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35
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Bryszewska MA, Laghi L, Zannoni A, Gianotti A, Barone F, Taneyo Saa DL, Bacci ML, Ventrella D, Forni M. Bioavailability of Microencapsulated Iron from Fortified Bread Assessed Using Piglet Model. Nutrients 2017; 9:nu9030272. [PMID: 28335378 PMCID: PMC5372935 DOI: 10.3390/nu9030272] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 03/06/2017] [Accepted: 03/09/2017] [Indexed: 12/14/2022] Open
Abstract
The aim of this study was to investigate the influence of oral iron supplementation, in the form of fortified breads, on the growth performance, health, iron status parameters, and fecal metabolome of anemic piglets. A study was conducted on 24 hybrid (Large White × Landrace × Duroc) piglets. From day 44, the post-natal 12 piglets were supplemented with 100 g of one of two experimental breads, each fortified with 21 mg of ferrous sulphate, either encapsulated or not. After one week of oral supplementation, hematological parameters (hematocrit value, hemoglobin, and red blood cells) showed statistically significant differences (p ≤ 0.05). Piglets fed with the fortified breads had higher iron concentrations in the heart, liver, and intestinal mucosa compared to anemic piglets fed with control bread. Gene expression of hepcidin, iron exporter ferroportin (IREG1), and divalent metal transporter 1 (DMT1), together with concentrations of plasma ferritin, showed no significant statistical differences between groups. Both fortified breads could be used as sources of bioavailable iron. The seven-day intervention trial showed microencapsulation to have only a mild effect on the effectiveness of iron supplementation in the form of fortified bread.
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Affiliation(s)
- Malgorzata A Bryszewska
- Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Lodz 90-924, Poland.
| | - Luca Laghi
- Department of Agro-Food Science and Technology, University of Bologna, Cesena 47521, Italy.
| | - Augusta Zannoni
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell'Emilia 40064, Italy.
| | - Andrea Gianotti
- Department of Agro-Food Science and Technology, University of Bologna, Cesena 47521, Italy.
| | - Francesca Barone
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell'Emilia 40064, Italy.
| | - Danielle L Taneyo Saa
- Department of Agro-Food Science and Technology, University of Bologna, Cesena 47521, Italy.
| | - Maria L Bacci
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell'Emilia 40064, Italy.
| | - Domenico Ventrella
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell'Emilia 40064, Italy.
| | - Monica Forni
- Department of Veterinary Medical Sciences, University of Bologna, Ozzano dell'Emilia 40064, Italy.
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36
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Rizzello CG, Tagliazucchi D, Babini E, Sefora Rutella G, Taneyo Saa DL, Gianotti A. Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.09.023] [Citation(s) in RCA: 134] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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37
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Ferri M, Serrazanetti DI, Tassoni A, Baldissarri M, Gianotti A. Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.08.044] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Valli V, Danesi F, Gianotti A, Di Nunzio M, Taneyo Saa DL, Bordoni A. Antioxidative and anti-inflammatory effect of in vitro digested cookies baked using different types of flours and fermentation methods. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Chaves-López C, Serio A, Gianotti A, Sacchetti G, Ndagijimana M, Ciccarone C, Stellarini A, Corsetti A, Paparella A. Diversity of food-borne Bacillus
volatile compounds and influence on fungal growth. J Appl Microbiol 2015; 119:487-99. [DOI: 10.1111/jam.12847] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2015] [Revised: 04/02/2015] [Accepted: 05/04/2015] [Indexed: 11/29/2022]
Affiliation(s)
- C. Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment; University of Teramo; Mosciano Stazione Italy
| | - A. Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment; University of Teramo; Mosciano Stazione Italy
| | - A. Gianotti
- Department of Agri-Food Science and Technology (DISTAL); University of Bologna; Bologna Italy
| | - G. Sacchetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment; University of Teramo; Mosciano Stazione Italy
| | - M. Ndagijimana
- Department of Agricultural, Food and Nutritional Science (AFNS); Faculty of Agricultural, Life and Environmental Sciences (ALES); 4-10 Agriculture/Forestry Centre; University of Alberta; Edmonton AB Canada
| | - C. Ciccarone
- Department of Agro-Environmental, Chemistry and Crop-Protection; Faculty of Agricultural Science; University of Foggia; Foggia Italy
| | - A. Stellarini
- Faculty of Bioscience and Technology for Food, Agriculture and Environment; University of Teramo; Mosciano Stazione Italy
| | - A. Corsetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment; University of Teramo; Mosciano Stazione Italy
| | - A. Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment; University of Teramo; Mosciano Stazione Italy
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Carnevali A, Gianotti A, Benedetti S, Tagliamonte MC, Primiterra M, Laghi L, Danesi F, Valli V, Ndaghijimana M, Capozzi F, Canestrari F, Bordoni A. Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.065] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Taneyo Saa D, Turroni S, Serrazanetti DI, Rampelli S, Maccaferri S, Candela M, Severgnini M, Simonetti E, Brigidi P, Gianotti A. Impact of Kamut® Khorasan on gut microbiota and metabolome in healthy volunteers. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Di Silvestro R, Di Loreto A, Marotti I, Bosi S, Bregola V, Gianotti A, Quinn R, Dinelli G. Effects of flour storage and heat generated during milling on starch, dietary fibre and polyphenols in stoneground flours from two durum-type wheats. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12536] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Raffaella Di Silvestro
- Department of Agricultural Sciences; University of Bologna; Viale Giuseppe Fanin 44 Bologna 40127 Italy
| | - Alessandro Di Loreto
- Department of Agricultural Sciences; University of Bologna; Viale Giuseppe Fanin 44 Bologna 40127 Italy
| | - Ilaria Marotti
- Department of Agricultural Sciences; University of Bologna; Viale Giuseppe Fanin 44 Bologna 40127 Italy
| | - Sara Bosi
- Department of Agricultural Sciences; University of Bologna; Viale Giuseppe Fanin 44 Bologna 40127 Italy
| | - Valeria Bregola
- Department of Agricultural Sciences; University of Bologna; Viale Giuseppe Fanin 44 Bologna 40127 Italy
| | - Andrea Gianotti
- Department of Food and Agricultural Sciences and Technologies; University of Bologna; Viale Giuseppe Fanin 44 Bologna 40127 Italy
| | - Robert Quinn
- Kamut International; 333 Kamut Lane Big Sandy MT 59520 USA
| | - Giovanni Dinelli
- Department of Agricultural Sciences; University of Bologna; Viale Giuseppe Fanin 44 Bologna 40127 Italy
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Dei Piu' L, Tassoni A, Serrazanetti DI, Ferri M, Babini E, Tagliazucchi D, Gianotti A. Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins. Food Chem 2014; 155:199-206. [PMID: 24594175 DOI: 10.1016/j.foodchem.2014.01.055] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2013] [Revised: 12/16/2013] [Accepted: 01/19/2014] [Indexed: 10/25/2022]
Abstract
Small peptides show higher antioxidant capacity than native proteins and may be absorbed in the intestine without further digestion. In our study, a protein by-product from rice starch industry was hydrolyzed with commercial proteolytic enzymes (Alcalase, Neutrase, Flavourzyme) and microbial whole cells of Bacillus spp. and the released peptides were tested for antioxidant activity. Among enzymes, Alcalase was the most performing, while microbial proteolytic activity was less efficient. Conversely, the antioxidant activity was higher in the samples obtained by microbial hydrolysis and particularly with Bacillus pumilus AG1. The sequences of low molecular weight antioxidant peptides were determined and analyzed for aminoacidic composition. The results obtained so far suggest that the hydrolytic treatment of this industrial by-product, with selected enzymes and microbial systems, can allow its exploitation for the production of functional additives and supplements rich in antioxidant peptides, to be used in new food formulas for human consumption.
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Affiliation(s)
- Lucilla Dei Piu'
- Department of Agri-Food Science and Technology (DISTAL), University of Bologna, Via Fanin, 50, 40127 Bologna, Italy
| | - Annalisa Tassoni
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy
| | - Diana Isabella Serrazanetti
- Inter-departmental Center of Industrial Agri-Food Research (CIRI Agroalimentare), Piazza Goidanich 60, 47521 Cesena, Italy
| | - Maura Ferri
- Department of Biological, Geological and Environmental Sciences, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy
| | - Elena Babini
- Department of Agri-Food Science and Technology (DISTAL), University of Bologna, Via Fanin, 50, 40127 Bologna, Italy; Inter-departmental Center of Industrial Agri-Food Research (CIRI Agroalimentare), Piazza Goidanich 60, 47521 Cesena, Italy
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, via Amendola 2, 42122 Reggio Emilia, Italy
| | - Andrea Gianotti
- Department of Agri-Food Science and Technology (DISTAL), University of Bologna, Via Fanin, 50, 40127 Bologna, Italy; Inter-departmental Center of Industrial Agri-Food Research (CIRI Agroalimentare), Piazza Goidanich 60, 47521 Cesena, Italy.
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Ferri M, Gianotti A, Tassoni A. Optimisation of assay conditions for the determination of antioxidant capacity and polyphenols in cereal food components. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2013.02.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Zegarra-Moran O, Gianotti A, Melani R, Caci E, Galietta L. 55A Combined approaches to restore airways hydration in cystic fibrosis. J Cyst Fibros 2012. [DOI: 10.1016/s1569-1993(12)60225-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Benedetti S, Primiterra M, Tagliamonte MC, Carnevali A, Gianotti A, Bordoni A, Canestrari F. Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat). Nutrition 2011; 28:436-41. [PMID: 22129853 DOI: 10.1016/j.nut.2011.08.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2011] [Revised: 07/12/2011] [Accepted: 08/19/2011] [Indexed: 10/14/2022]
Abstract
OBJECTIVE We previously demonstrated in rat plasma the antioxidant protective effect of whole-grain bread, particularly when made from Kamut brand khorasan wheat. In the present study, we investigated the effects of the same experimental breads in rat liver using two different bread-making procedures (baker's yeast and sourdough fermentation). METHODS Rats were examined in the basal condition and after the administration of doxorubicin, a pro-oxidative agent. The following parameters were measured in liver homogenates: glutathione peroxidase and thioredoxin reductase activities, as antioxidant enzymes containing selenium; glutathione, α-tocopherol and β-carotene, as major non-enzymatic cell antioxidants; malondialdehyde and advanced oxidation protein products, as markers of oxidative damage to lipids and proteins, respectively. A histologic evaluation of liver tissue was also conducted. RESULTS In agreement with our previous work, we observed a lower oxidative status and a different activity of glutathione peroxidase and thioredoxin reductase in rats fed the whole-grain Kamut khorasan bread than in rats fed the modern whole-grain durum wheat bread. Histologic evaluation of the hepatic tissue showed the onset of inflammation in response to doxorubicin only in rats fed the modern durum wheat bread. CONCLUSION Our data confirm that bread made from whole-grain Kamut khorasan protects rats from oxidative stress better than bread made from whole-grain durum wheat. This is consistent with their different antioxidant profiles. The type of wheat used for bread-making appeared to be the main determinant of the observed protective effect.
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Affiliation(s)
- Serena Benedetti
- Department of Biomolecular Sciences, Section of Clinical Biochemistry, University of Urbino Carlo Bo, Urbino, Italy
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Gianotti A, Danesi F, Verardo V, Serrazanetti DI, Valli V, Russo A, Riciputi Y, Tossani N, Caboni MF, Guerzoni ME, Bordoni A. Role of cereal type and processing in whole grain in vivo protection from oxidative stress. Front Biosci (Landmark Ed) 2011; 16:1609-18. [PMID: 21196251 DOI: 10.2741/3808] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The reduced risk of chronic diseases related to whole grain consumption is in part attributed to their high antioxidant content. Many studies have been performed on the in vitro antioxidant capacity of cereals, but in vivo studies are necessary. We have evaluated and compared the effect of whole grain durum wheat bread and whole grain Kamut khorasan bread on the oxidative status in rats. Two different bread-making processes were used for whole grain Kamut khorasan, sourdough and baker's yeast. After 7 weeks on the experimental diets rats were divided into two subgroups, one receiving an oxidative stress by doxorubicin injection. Our results evidenced both wheat durum and Kamut khorasan as good sources of antioxidants, and a lower oxidative state in rats fed the cereal-based diets. Furthermore, Kamut khorasan bread fed animals had a better response to stress than wheat durum fed, especially when a sourdough bread was supplied. Although further studies are needed, data herein reported suggest whole grains, particularly whole ancient grains, as a safe and convenient way of increasing antioxidant protection.
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Affiliation(s)
- Andrea Gianotti
- Department of Food Sciences, University of Bologna, Viale Fanin 44, 40127 Bologna, BO, Italy
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Gianotti A, Iucci L, Guerzoni ME, Lanciotti R. Effect of acidic conditions on fatty acid composition and membrane fluidity ofEscherichia coli strains isolated from Crescenza cheese. ANN MICROBIOL 2009. [DOI: 10.1007/bf03175152] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Gianotti A, Serrazanetti D, Sado Kamdem S, Guerzoni ME. Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes. Int J Food Microbiol 2008; 123:9-17. [DOI: 10.1016/j.ijfoodmicro.2007.11.039] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2006] [Revised: 02/06/2007] [Accepted: 11/12/2007] [Indexed: 11/17/2022]
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Guerzoni ME, Vernocchi P, Ndagijimana M, Gianotti A, Lanciotti R. Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions. Food Microbiol 2007; 24:139-48. [PMID: 17008156 DOI: 10.1016/j.fm.2006.07.007] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The effects of the interaction between Saccharomyces cerevisiae LBS and Lactobacillus sanfranciscensis LSCE1 and of their responses to acid, oxidative or osmotic stress on alcohol and aroma production were assessed. The exposure of S. cerevisiae LBS and L. sanfranciscensis LSCE1 cells to oxidative, acid or osmotic sub-lethal stress gave rise to a common or specific responses. Gamma-decalactone, 2(5H)-furanones and aldehydes were overproduced by LAB following oxidative stress. The acid stress induced both in yeasts and LAB, as well as in their co-cultures, a relevant accumulation of isovaleric and acetic acids and higher alcohols. A cross-exposure of yeasts and LAB to their preconditioned media, generated in S. cerevisiae a release of esters including esters of long-chain unsaturated fatty acids coming from membrane phospholipids. These esters were excreted also by yeasts following a pressure stress.
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Affiliation(s)
- M E Guerzoni
- Dipartimento di Scienze degli Alimenti, Alma Mater Studiorum, University of Bologna, Via Fanin, 46, 40127 Bologna, Italy.
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