Phenolic profile and fermentation patterns of different commercial gluten-free pasta during in vitro large intestine fermentation

作者：Rocchetti Gabriele; Lucini Luigi; Chiodelli Giulia; Giuberti Gianluca; Gallo Antonio; Masoero Francesco; Trevisan Marco

来源：Food Research International, 2017, 97: 78-86.

DOI：10.1016/j.foodres.2017.03.035

• Food metabolomics
• Antioxidant activity
• Gluten-free pasta
• In vitro fermentation
• In vitro gastrointestinal digestion
• Phenolic compounds

The fate of phenolic compounds, along with short-chain fatty acids (SCFAs) production kinetics, was evaluated on six different commercial gluten-free (GF) pasta samples varying in ingredient compositions, focussing on the in vitro faecal fermentation after the gastrointestinal digestion. A general reduction of both total phenolics and reducing power was observed in all samples, together with a substantial change in phenolic profile over 24 h of faecal fermentation, with differences among GF pasta samples. Flavonoids, hydroxycinnamics and lignans degraded over time, with a concurrent increase in low-molecular-weight phenolic acids (hydroxybenzoic acids), alkylphenols, hydroxybenzoketones and tyrosols. Interestingly, discriminant analysis also identified several alkyl derivatives of resorcinol as markers of the changes in phenolic profile during in vitro fermentation. Furthermore, degradation pathways of phenolics by intestinal microbiota have been proposed. Considering the total SCFAs and butyrate production during the in vitro fermentation, different fermentation kinetics were observed among GF pasta post-hydrolysis residues.

• 出版日期2017-7