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

Gabriele Rocchetti, Luigi Lucini*, Giulia Chiodelli, Gianluca Giuberti, Antonio Gallo, Francesco Masoero, Marco Trevisan

*Autore corrispondente per questo lavoro

Risultato della ricerca: Contributo in rivistaArticolopeer review

34 Citazioni (Scopus)

Abstract

The fate of phenolic compounds, along with short-chain fatty acids (SCFAs) production kinetics, was evaluated on six different commercial gluten-free (GF) pasta samples varying in ingredient compositions, focussing on the in vitro faecal fermentation after the gastrointestinal digestion. A general reduction of both total phenolics and reducing power was observed in all samples, together with a substantial change in phenolic profile over 24 h of faecal fermentation, with differences among GF pasta samples. Flavonoids, hydroxycinnamics and lignans degraded over time, with a concurrent increase in low-molecular-weight phenolic acids (hydroxybenzoic acids), alkylphenols, hydroxybenzoketones and tyrosols. Interestingly, discriminant analysis also identified several alkyl derivatives of resorcinol as markers of the changes in phenolic profile during in vitro fermentation. Furthermore, degradation pathways of phenolics by intestinal microbiota have been proposed. Considering the total SCFAs and butyrate production during the in vitro fermentation, different fermentation kinetics were observed among GF pasta post-hydrolysis residues.
Lingua originaleInglese
pagine (da-a)78-86
Numero di pagine9
RivistaFood Research International
Volume97
DOI
Stato di pubblicazionePubblicato - 2017

Keywords

  • Antioxidant activity
  • Food Science
  • Food metabolomics
  • Gluten-free pasta
  • In vitro fermentation
  • In vitro gastrointestinal digestion
  • Phenolic compounds

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