Department of Bioscience, Biotechnology and Environment, University of Bari Aldo Moro, Via Orabona 4, 70125 Bari, Italy.
Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy.
Food Funct. 2024 Aug 12;15(16):8459-8476. doi: 10.1039/d4fo01395f.
Celiac disease - a prevalent food intolerance - requires strict adherence to a lifelong gluten-free (GF) diet as the only effective treatment. However, GF products often lack soluble fibre and have a high glycaemic index. Consequently, there is a pressing need in the food industry to develop GF products with improved nutritional profiles. In this context, the impact of incorporating orange peel flour (OPF) into muffins undergoing sourdough fermentation was examined, focusing on their technological, antioxidant, and nutritional characteristics. The functional properties of OPF were investigated using human colon carcinoma HCT8 cells as a model system. Treatment with OPF extract demonstrated a notable reduction in malignant cell viability and intracellular ROS levels, indicating potent antioxidant capabilities. Western blot analysis revealed significant alterations in key signalling pathways, including increased phosphorylation of NF-kB at serine 536 and reduced intracellular levels of caspase-3, alongside increased phosphorylation of RIPK3 and MLKL, suggesting potential involvement in necroptosis. OPF incorporation in muffins with sourdough increased antioxidant activity, reduced glycaemic index, and affected the volatile profile. Furthermore, based on simulated colonic fermentation, muffins with OPF showed a slight prebiotic effect, supported by the significant increase in bacillus-shaped lactic acid bacteria and population. Overall, OPF-enriched muffins demonstrated considerable antioxidant effects and impacts on cell viability, underscoring their potential as functional ingredients in GF products. These findings signify the prospect of OPF enhancing the nutritional profiles and conferring health benefits of GF muffins.
乳糜泻——一种普遍的食物不耐受症——需要严格遵循终生无麸质 (GF) 饮食，这是唯一有效的治疗方法。然而，GF 产品通常缺乏可溶性纤维，且血糖指数较高。因此，食品行业迫切需要开发具有改善的营养特性的 GF 产品。在这种情况下，研究了将橙皮粉 (OPF) 掺入进行酸面团发酵的松饼中对其技术、抗氧化和营养特性的影响。使用人结肠癌细胞 HCT8 作为模型系统研究了 OPF 的功能特性。OPF 提取物的处理显著降低了恶性细胞活力和细胞内 ROS 水平，表明其具有强大的抗氧化能力。Western blot 分析显示关键信号通路发生显著变化，包括 NF-κB 在丝氨酸 536 处的磷酸化增加和细胞内 caspase-3 水平降低，同时 RIPK3 和 MLKL 的磷酸化增加，表明可能涉及坏死性凋亡。在含有酸面团的松饼中加入 OPF 可提高抗氧化活性、降低血糖指数并影响挥发性成分。此外，基于模拟结肠发酵，OPF 松饼显示出轻微的益生元作用，这得益于杆菌状乳酸菌和 种群的显著增加。总的来说，富含 OPF 的松饼表现出相当大的抗氧化作用，并对细胞活力产生影响，突出了它们作为 GF 产品功能性成分的潜力。这些发现表明 OPF 有可能改善 GF 松饼的营养特性并带来健康益处。
