Caponio Giusy Rita, Difonzo Graziana, Troilo Marica, Marcotuli Ilaria, Gadaleta Agata, Tamma Grazia, Gargano Maria Letizia, Cirlincione Fortunato
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.
Antioxidants (Basel). 2025 May 3;14(5):550. doi: 10.3390/antiox14050550.
In this study, a portion of whole durum wheat semolina was replaced with powder (PeP) at concentrations of 5% and 10% (w/w) to produce two taralli variants, TPE5 and TPE10. The impact of PeP on the technological, chemical, physical, and sensory properties of taralli was evaluated. The functional characteristics of the enriched taralli were assessed employing HCT8 human colon carcinoma cells as the experimental model. The inclusion of PeP in taralli increased total dietary fiber, meeting the "high fiber" criteria under Regulation 1924/2006 while also enhancing the total phenol content. The higher fiber and polyphenol content in the enriched samples contributed to a significant reduction in glycemic index and starch hydrolysis. Treatment with PeP-enriched taralli resulted in a notable decrease in intracellular ROS levels in HCT8 cells, demonstrating strong antioxidant potential. Furthermore, TPE5 exerted beneficial effects by reducing inflammation-evidenced by a significant decrease in NFkB phosphorylation at serine 536-and by promoting apoptosis. These effects are likely mediated through the regulation of intracellular oxidative states. Overall, these findings indicate that PeP enrichment enhances the nutritional profile of taralli and provides potential health benefits, reinforcing its role as a valuable functional ingredient.
在本研究中，用浓度为5%和10%（w/w）的粉末（PeP）替代了一部分全麦硬粒小麦粗粉，以生产两种塔拉利变体，即TPE5和TPE10。评估了PeP对塔拉利的工艺、化学、物理和感官特性的影响。以HCT8人结肠癌细胞为实验模型，评估了强化塔拉利的功能特性。在塔拉利中添加PeP增加了总膳食纤维，符合2006/1924号法规规定的“高纤维”标准，同时还提高了总酚含量。强化样品中较高的纤维和多酚含量显著降低了血糖指数和淀粉水解。用富含PeP的塔拉利处理导致HCT8细胞内活性氧水平显著降低，显示出强大的抗氧化潜力。此外，TPE5通过减少炎症（丝氨酸536处NFkB磷酸化显著降低证明）和促进细胞凋亡发挥有益作用。这些作用可能是通过调节细胞内氧化状态介导的。总体而言，这些发现表明，PeP强化提高了塔拉利的营养成分，并提供了潜在的健康益处，强化了其作为有价值的功能成分的作用。
