Phenolics and anthocyanins present in the outermost fractions of the pigmented varieties of common grains were collected by debranning and used for preparing nutritionally enriched pasta. Analytical profiling of the phenolics in bran components/fractions separated by these physical techniques was carried out by advanced LC methods. The immunomodulating effects of selected fractions from the separation procedures were assessed by using cytokine-stimulated biosynthesis of a luciferase-labeled reporter of gene activation in properly transformed Caco-2 cells. The outermost fraction from debranning of pigmented grains was found to be a very rich and convenient source of both phenolics and fiber. The immunosuppressive activity of the fractions used for pasta making was found to be dose-dependent, and was much higher than that of reference antocyanins. Enriched pasta was produced from wheat flour and from purple wheat bran, with fiber content in excess of 10%, and a content in anthocyanins in the 100 mg/kg range. Enrichment in specific bioactive compounds of staple foods through physical methods will allow further studies on the effects of their consumption on the gut microbiota and on stress markers.
Pigmented grains as a source of immunomodulating bioactives
M. Marengo
2016-01-01
Abstract
Phenolics and anthocyanins present in the outermost fractions of the pigmented varieties of common grains were collected by debranning and used for preparing nutritionally enriched pasta. Analytical profiling of the phenolics in bran components/fractions separated by these physical techniques was carried out by advanced LC methods. The immunomodulating effects of selected fractions from the separation procedures were assessed by using cytokine-stimulated biosynthesis of a luciferase-labeled reporter of gene activation in properly transformed Caco-2 cells. The outermost fraction from debranning of pigmented grains was found to be a very rich and convenient source of both phenolics and fiber. The immunosuppressive activity of the fractions used for pasta making was found to be dose-dependent, and was much higher than that of reference antocyanins. Enriched pasta was produced from wheat flour and from purple wheat bran, with fiber content in excess of 10%, and a content in anthocyanins in the 100 mg/kg range. Enrichment in specific bioactive compounds of staple foods through physical methods will allow further studies on the effects of their consumption on the gut microbiota and on stress markers.
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