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标题：Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads
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作者：Fabiana Antognoni ; Roberto Mandrioli ; Alessandra Bordoni 等
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2017
卷号：9
期号：11
页码：1232
DOI：10.3390/nu9111232
语种：English
出版社：MDPI Publishing
摘要：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.
关键词：einkorn; wheat; carotenoids; bread; phenolic acids; sourdough fermentation; in vitro digestion; Caco-2 cells; anti-inflammatory effect einkorn ; wheat ; carotenoids ; bread ; phenolic acids ; sourdough fermentation ; in vitro digestion ; Caco-2 cells ; anti-inflammatory effect