Occurrence of targeted nutrients and potentially bioactive compounds during in vitro digestion of wheat spaghetti. (May 2018) - Takács, Krisztina
Graphical abstract: Highlights: LT and HT spaghetti contain similar level of RDS and SDS. Gluten exorphins are released in gastric or intestinal digestates of spaghetti. Release of phenolic acids is affected by raw material, processing and digestion. Cooking and digestion modify the antioxidant capacity and AGEs levels of pasta. Coeliac toxicity and inhibition of amylolytic enzymes characterised digestates. Abstract: In vitro digestates of spaghetti, made from durum or common wheat and dried at low or high temperature, were assessed for the occurrence of soluble sugars, gluten exorphins and phenolic acids. Digestates were also studied for coeliac toxicity, antioxidant properties, anti-glycation activity and capacity to inhibit amylolytic enzymes. Level of released sugars depended on the applied drying cycle. The exorphins C5 and A5 were found in all gastric or intestinal digestates, respectively. The fate of individual phenolic acids during cooking and digestion was not unidirectional, but the total content of phenolic acids increased as long as the digestion proceeded. Intestinal digestates presented the highest antioxidant capacity, while they kept coeliac toxicity. Gastric digestates showed potential inhibitory effects on α-amylase and α-glucosidase. These findings indicate that dried pasta, in addition to being a source of nutrients, delivers bioactive compounds and biological features being modulated by heat treatment and digestion process.