Department for Life Quality Studies, University of Bologna, Corso Augusto 237, 47921 Rimini, Italy.
Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
Nutrients. 2017 Nov 11;9(11):1232. doi: 10.3390/nu9111232.
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.
如今，人们已经认识到全谷物的高营养价值，并且越来越关注古老品种，以生产具有增强营养特性的全麦食品。在古老的作物中，一粒小麦可能是一种有效的替代品。在这项工作中，分析了一粒小麦面粉中的类胡萝卜素和游离及结合态酚酸的含量，并与小麦面粉进行了比较。最有前途的面粉被用于生产传统和酸面团发酵面包。对面包进行体外消化，并在消化前后进行特性分析。选择具有最佳特性的四种面包，并使用 Caco-2 细胞评估其消化产物的抗炎效果。我们的结果证实，一粒小麦中的类胡萝卜素含量高于现代小麦，而且尽管与大气氧的接触时间更长，但酸面团发酵仍能有效地维持这些水平。此外，在培养细胞中，一粒小麦面包表现出抗炎作用，尽管被消化液的作用所掩盖。这项研究首次对基于一粒小麦的烘焙产品与基于小麦的烘焙产品的潜在健康益处进行了综合评估，为我们对古老谷物的认识做出了贡献。
