Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of <i<Triticum dicoccum</i<

The fermentation process has been widely used to improve plant-based foods’ nutritional and nutraceutical properties. This study aimed to investigate and compare the impact of sourdough fermentation on the bioactive content and profile, antioxidant and antihypertensive activities, as well as the ant...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Morena Gabriele [verfasserIn] Nafiou Arouna [verfasserIn] Július Árvay [verfasserIn] Vincenzo Longo [verfasserIn] Laura Pucci [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	sourdough fermentation bioactive compounds antioxidant activity HPLC-DAD CAA-RBC

Übergeordnetes Werk:	In: International Journal of Molecular Sciences - MDPI AG, 2003, 24(2023), 7, p 6283
Übergeordnetes Werk:	volume:24 ; year:2023 ; number:7, p 6283

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.3390/ijms24076283

Katalog-ID:	DOAJ08937469X

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allfields	10.3390/ijms24076283 doi (DE-627)DOAJ08937469X (DE-599)DOAJcbcc769643714c2e9c81c45c200c32b6 DE-627 ger DE-627 rakwb eng QH301-705.5 QD1-999 Morena Gabriele verfasserin aut Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of <i<Triticum dicoccum</i< 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The fermentation process has been widely used to improve plant-based foods’ nutritional and nutraceutical properties. This study aimed to investigate and compare the impact of sourdough fermentation on the bioactive content and profile, antioxidant and antihypertensive activities, as well as the anti-inflammatory properties of fermented (FS) and non-fermented (NFS) flour from Tuscan <i<Triticum dicoccum</i< wheat (spelt) on tumor necrosis factor-alpha (TNF-α)-inflamed human intestinal epithelial cells (HT-29). FS showed significantly higher total phenolic and flavonoid content, in vitro and ex vivo antioxidant activities, and ACE-inhibitory activities than NFS. Gallic acid was identified by HPLC-DAD as the most representative polyphenol, followed by rutin, trans-ferulic acid, iso-quercitrin, and quercetin, in the fermented spelt sample. Instead, rutin and gallic acid were identified as the predominant compounds in the non-fermented ones. Moreover, FS exhibited a better protective effect on inflamed HT-29 cells by significantly counteracting the TNFα-induced alterations, lowering the expression of IL-8, COX-2, and ICAM-1 inflammatory mediator while enhancing antioxidant enzyme HO-1 gene expression. In conclusion, sourdough fermentation positively affected the nutraceutical and functional properties of spelt, which may represent a valuable ingredient for the formulation of functional foods and a key product for managing hypertension and inflammatory intestinal diseases. <i<Triticum dicoccum</i< sourdough fermentation bioactive compounds antioxidant activity HPLC-DAD CAA-RBC Biology (General) Chemistry Nafiou Arouna verfasserin aut Július Árvay verfasserin aut Vincenzo Longo verfasserin aut Laura Pucci verfasserin aut In International Journal of Molecular Sciences MDPI AG, 2003 24(2023), 7, p 6283 (DE-627)316340715 (DE-600)2019364-6 14220067 nnns volume:24 year:2023 number:7, p 6283 https://doi.org/10.3390/ijms24076283 kostenfrei https://doaj.org/article/cbcc769643714c2e9c81c45c200c32b6 kostenfrei https://www.mdpi.com/1422-0067/24/7/6283 kostenfrei https://doaj.org/toc/1661-6596 Journal toc kostenfrei https://doaj.org/toc/1422-0067 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 24 2023 7, p 6283
spelling	10.3390/ijms24076283 doi (DE-627)DOAJ08937469X (DE-599)DOAJcbcc769643714c2e9c81c45c200c32b6 DE-627 ger DE-627 rakwb eng QH301-705.5 QD1-999 Morena Gabriele verfasserin aut Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of <i<Triticum dicoccum</i< 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The fermentation process has been widely used to improve plant-based foods’ nutritional and nutraceutical properties. This study aimed to investigate and compare the impact of sourdough fermentation on the bioactive content and profile, antioxidant and antihypertensive activities, as well as the anti-inflammatory properties of fermented (FS) and non-fermented (NFS) flour from Tuscan <i<Triticum dicoccum</i< wheat (spelt) on tumor necrosis factor-alpha (TNF-α)-inflamed human intestinal epithelial cells (HT-29). FS showed significantly higher total phenolic and flavonoid content, in vitro and ex vivo antioxidant activities, and ACE-inhibitory activities than NFS. Gallic acid was identified by HPLC-DAD as the most representative polyphenol, followed by rutin, trans-ferulic acid, iso-quercitrin, and quercetin, in the fermented spelt sample. Instead, rutin and gallic acid were identified as the predominant compounds in the non-fermented ones. Moreover, FS exhibited a better protective effect on inflamed HT-29 cells by significantly counteracting the TNFα-induced alterations, lowering the expression of IL-8, COX-2, and ICAM-1 inflammatory mediator while enhancing antioxidant enzyme HO-1 gene expression. In conclusion, sourdough fermentation positively affected the nutraceutical and functional properties of spelt, which may represent a valuable ingredient for the formulation of functional foods and a key product for managing hypertension and inflammatory intestinal diseases. <i<Triticum dicoccum</i< sourdough fermentation bioactive compounds antioxidant activity HPLC-DAD CAA-RBC Biology (General) Chemistry Nafiou Arouna verfasserin aut Július Árvay verfasserin aut Vincenzo Longo verfasserin aut Laura Pucci verfasserin aut In International Journal of Molecular Sciences MDPI AG, 2003 24(2023), 7, p 6283 (DE-627)316340715 (DE-600)2019364-6 14220067 nnns volume:24 year:2023 number:7, p 6283 https://doi.org/10.3390/ijms24076283 kostenfrei https://doaj.org/article/cbcc769643714c2e9c81c45c200c32b6 kostenfrei https://www.mdpi.com/1422-0067/24/7/6283 kostenfrei https://doaj.org/toc/1661-6596 Journal toc kostenfrei https://doaj.org/toc/1422-0067 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 24 2023 7, p 6283
allfields_unstemmed	10.3390/ijms24076283 doi (DE-627)DOAJ08937469X (DE-599)DOAJcbcc769643714c2e9c81c45c200c32b6 DE-627 ger DE-627 rakwb eng QH301-705.5 QD1-999 Morena Gabriele verfasserin aut Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of <i<Triticum dicoccum</i< 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The fermentation process has been widely used to improve plant-based foods’ nutritional and nutraceutical properties. This study aimed to investigate and compare the impact of sourdough fermentation on the bioactive content and profile, antioxidant and antihypertensive activities, as well as the anti-inflammatory properties of fermented (FS) and non-fermented (NFS) flour from Tuscan <i<Triticum dicoccum</i< wheat (spelt) on tumor necrosis factor-alpha (TNF-α)-inflamed human intestinal epithelial cells (HT-29). FS showed significantly higher total phenolic and flavonoid content, in vitro and ex vivo antioxidant activities, and ACE-inhibitory activities than NFS. Gallic acid was identified by HPLC-DAD as the most representative polyphenol, followed by rutin, trans-ferulic acid, iso-quercitrin, and quercetin, in the fermented spelt sample. Instead, rutin and gallic acid were identified as the predominant compounds in the non-fermented ones. Moreover, FS exhibited a better protective effect on inflamed HT-29 cells by significantly counteracting the TNFα-induced alterations, lowering the expression of IL-8, COX-2, and ICAM-1 inflammatory mediator while enhancing antioxidant enzyme HO-1 gene expression. In conclusion, sourdough fermentation positively affected the nutraceutical and functional properties of spelt, which may represent a valuable ingredient for the formulation of functional foods and a key product for managing hypertension and inflammatory intestinal diseases. <i<Triticum dicoccum</i< sourdough fermentation bioactive compounds antioxidant activity HPLC-DAD CAA-RBC Biology (General) Chemistry Nafiou Arouna verfasserin aut Július Árvay verfasserin aut Vincenzo Longo verfasserin aut Laura Pucci verfasserin aut In International Journal of Molecular Sciences MDPI AG, 2003 24(2023), 7, p 6283 (DE-627)316340715 (DE-600)2019364-6 14220067 nnns volume:24 year:2023 number:7, p 6283 https://doi.org/10.3390/ijms24076283 kostenfrei https://doaj.org/article/cbcc769643714c2e9c81c45c200c32b6 kostenfrei https://www.mdpi.com/1422-0067/24/7/6283 kostenfrei https://doaj.org/toc/1661-6596 Journal toc kostenfrei https://doaj.org/toc/1422-0067 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 24 2023 7, p 6283
allfieldsGer	10.3390/ijms24076283 doi (DE-627)DOAJ08937469X (DE-599)DOAJcbcc769643714c2e9c81c45c200c32b6 DE-627 ger DE-627 rakwb eng QH301-705.5 QD1-999 Morena Gabriele verfasserin aut Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of <i<Triticum dicoccum</i< 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The fermentation process has been widely used to improve plant-based foods’ nutritional and nutraceutical properties. This study aimed to investigate and compare the impact of sourdough fermentation on the bioactive content and profile, antioxidant and antihypertensive activities, as well as the anti-inflammatory properties of fermented (FS) and non-fermented (NFS) flour from Tuscan <i<Triticum dicoccum</i< wheat (spelt) on tumor necrosis factor-alpha (TNF-α)-inflamed human intestinal epithelial cells (HT-29). FS showed significantly higher total phenolic and flavonoid content, in vitro and ex vivo antioxidant activities, and ACE-inhibitory activities than NFS. Gallic acid was identified by HPLC-DAD as the most representative polyphenol, followed by rutin, trans-ferulic acid, iso-quercitrin, and quercetin, in the fermented spelt sample. Instead, rutin and gallic acid were identified as the predominant compounds in the non-fermented ones. Moreover, FS exhibited a better protective effect on inflamed HT-29 cells by significantly counteracting the TNFα-induced alterations, lowering the expression of IL-8, COX-2, and ICAM-1 inflammatory mediator while enhancing antioxidant enzyme HO-1 gene expression. In conclusion, sourdough fermentation positively affected the nutraceutical and functional properties of spelt, which may represent a valuable ingredient for the formulation of functional foods and a key product for managing hypertension and inflammatory intestinal diseases. <i<Triticum dicoccum</i< sourdough fermentation bioactive compounds antioxidant activity HPLC-DAD CAA-RBC Biology (General) Chemistry Nafiou Arouna verfasserin aut Július Árvay verfasserin aut Vincenzo Longo verfasserin aut Laura Pucci verfasserin aut In International Journal of Molecular Sciences MDPI AG, 2003 24(2023), 7, p 6283 (DE-627)316340715 (DE-600)2019364-6 14220067 nnns volume:24 year:2023 number:7, p 6283 https://doi.org/10.3390/ijms24076283 kostenfrei https://doaj.org/article/cbcc769643714c2e9c81c45c200c32b6 kostenfrei https://www.mdpi.com/1422-0067/24/7/6283 kostenfrei https://doaj.org/toc/1661-6596 Journal toc kostenfrei https://doaj.org/toc/1422-0067 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 24 2023 7, p 6283
allfieldsSound	10.3390/ijms24076283 doi (DE-627)DOAJ08937469X (DE-599)DOAJcbcc769643714c2e9c81c45c200c32b6 DE-627 ger DE-627 rakwb eng QH301-705.5 QD1-999 Morena Gabriele verfasserin aut Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of <i<Triticum dicoccum</i< 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The fermentation process has been widely used to improve plant-based foods’ nutritional and nutraceutical properties. This study aimed to investigate and compare the impact of sourdough fermentation on the bioactive content and profile, antioxidant and antihypertensive activities, as well as the anti-inflammatory properties of fermented (FS) and non-fermented (NFS) flour from Tuscan <i<Triticum dicoccum</i< wheat (spelt) on tumor necrosis factor-alpha (TNF-α)-inflamed human intestinal epithelial cells (HT-29). FS showed significantly higher total phenolic and flavonoid content, in vitro and ex vivo antioxidant activities, and ACE-inhibitory activities than NFS. Gallic acid was identified by HPLC-DAD as the most representative polyphenol, followed by rutin, trans-ferulic acid, iso-quercitrin, and quercetin, in the fermented spelt sample. Instead, rutin and gallic acid were identified as the predominant compounds in the non-fermented ones. Moreover, FS exhibited a better protective effect on inflamed HT-29 cells by significantly counteracting the TNFα-induced alterations, lowering the expression of IL-8, COX-2, and ICAM-1 inflammatory mediator while enhancing antioxidant enzyme HO-1 gene expression. In conclusion, sourdough fermentation positively affected the nutraceutical and functional properties of spelt, which may represent a valuable ingredient for the formulation of functional foods and a key product for managing hypertension and inflammatory intestinal diseases. <i<Triticum dicoccum</i< sourdough fermentation bioactive compounds antioxidant activity HPLC-DAD CAA-RBC Biology (General) Chemistry Nafiou Arouna verfasserin aut Július Árvay verfasserin aut Vincenzo Longo verfasserin aut Laura Pucci verfasserin aut In International Journal of Molecular Sciences MDPI AG, 2003 24(2023), 7, p 6283 (DE-627)316340715 (DE-600)2019364-6 14220067 nnns volume:24 year:2023 number:7, p 6283 https://doi.org/10.3390/ijms24076283 kostenfrei https://doaj.org/article/cbcc769643714c2e9c81c45c200c32b6 kostenfrei https://www.mdpi.com/1422-0067/24/7/6283 kostenfrei https://doaj.org/toc/1661-6596 Journal toc kostenfrei https://doaj.org/toc/1422-0067 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 24 2023 7, p 6283
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callnumber-first	Q - Science
author	Morena Gabriele
spellingShingle	Morena Gabriele misc QH301-705.5 misc QD1-999 misc <i<Triticum dicoccum</i< misc sourdough fermentation misc bioactive compounds misc antioxidant activity misc HPLC-DAD misc CAA-RBC misc Biology (General) misc Chemistry Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of <i<Triticum dicoccum</i<
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topic_title	QH301-705.5 QD1-999 Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of <i<Triticum dicoccum</i< <i<Triticum dicoccum</i< sourdough fermentation bioactive compounds antioxidant activity HPLC-DAD CAA-RBC
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title	Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of <i<Triticum dicoccum</i<
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title_full	Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of <i<Triticum dicoccum</i<
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title_sort	sourdough fermentation improves the antioxidant, antihypertensive, and anti-inflammatory properties of <i<triticum dicoccum</i<
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title_auth	Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of <i<Triticum dicoccum</i<
abstract	The fermentation process has been widely used to improve plant-based foods’ nutritional and nutraceutical properties. This study aimed to investigate and compare the impact of sourdough fermentation on the bioactive content and profile, antioxidant and antihypertensive activities, as well as the anti-inflammatory properties of fermented (FS) and non-fermented (NFS) flour from Tuscan <i<Triticum dicoccum</i< wheat (spelt) on tumor necrosis factor-alpha (TNF-α)-inflamed human intestinal epithelial cells (HT-29). FS showed significantly higher total phenolic and flavonoid content, in vitro and ex vivo antioxidant activities, and ACE-inhibitory activities than NFS. Gallic acid was identified by HPLC-DAD as the most representative polyphenol, followed by rutin, trans-ferulic acid, iso-quercitrin, and quercetin, in the fermented spelt sample. Instead, rutin and gallic acid were identified as the predominant compounds in the non-fermented ones. Moreover, FS exhibited a better protective effect on inflamed HT-29 cells by significantly counteracting the TNFα-induced alterations, lowering the expression of IL-8, COX-2, and ICAM-1 inflammatory mediator while enhancing antioxidant enzyme HO-1 gene expression. In conclusion, sourdough fermentation positively affected the nutraceutical and functional properties of spelt, which may represent a valuable ingredient for the formulation of functional foods and a key product for managing hypertension and inflammatory intestinal diseases.
abstractGer	The fermentation process has been widely used to improve plant-based foods’ nutritional and nutraceutical properties. This study aimed to investigate and compare the impact of sourdough fermentation on the bioactive content and profile, antioxidant and antihypertensive activities, as well as the anti-inflammatory properties of fermented (FS) and non-fermented (NFS) flour from Tuscan <i<Triticum dicoccum</i< wheat (spelt) on tumor necrosis factor-alpha (TNF-α)-inflamed human intestinal epithelial cells (HT-29). FS showed significantly higher total phenolic and flavonoid content, in vitro and ex vivo antioxidant activities, and ACE-inhibitory activities than NFS. Gallic acid was identified by HPLC-DAD as the most representative polyphenol, followed by rutin, trans-ferulic acid, iso-quercitrin, and quercetin, in the fermented spelt sample. Instead, rutin and gallic acid were identified as the predominant compounds in the non-fermented ones. Moreover, FS exhibited a better protective effect on inflamed HT-29 cells by significantly counteracting the TNFα-induced alterations, lowering the expression of IL-8, COX-2, and ICAM-1 inflammatory mediator while enhancing antioxidant enzyme HO-1 gene expression. In conclusion, sourdough fermentation positively affected the nutraceutical and functional properties of spelt, which may represent a valuable ingredient for the formulation of functional foods and a key product for managing hypertension and inflammatory intestinal diseases.
abstract_unstemmed	The fermentation process has been widely used to improve plant-based foods’ nutritional and nutraceutical properties. This study aimed to investigate and compare the impact of sourdough fermentation on the bioactive content and profile, antioxidant and antihypertensive activities, as well as the anti-inflammatory properties of fermented (FS) and non-fermented (NFS) flour from Tuscan <i<Triticum dicoccum</i< wheat (spelt) on tumor necrosis factor-alpha (TNF-α)-inflamed human intestinal epithelial cells (HT-29). FS showed significantly higher total phenolic and flavonoid content, in vitro and ex vivo antioxidant activities, and ACE-inhibitory activities than NFS. Gallic acid was identified by HPLC-DAD as the most representative polyphenol, followed by rutin, trans-ferulic acid, iso-quercitrin, and quercetin, in the fermented spelt sample. Instead, rutin and gallic acid were identified as the predominant compounds in the non-fermented ones. Moreover, FS exhibited a better protective effect on inflamed HT-29 cells by significantly counteracting the TNFα-induced alterations, lowering the expression of IL-8, COX-2, and ICAM-1 inflammatory mediator while enhancing antioxidant enzyme HO-1 gene expression. In conclusion, sourdough fermentation positively affected the nutraceutical and functional properties of spelt, which may represent a valuable ingredient for the formulation of functional foods and a key product for managing hypertension and inflammatory intestinal diseases.
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title_short	Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of <i<Triticum dicoccum</i<
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This study aimed to investigate and compare the impact of sourdough fermentation on the bioactive content and profile, antioxidant and antihypertensive activities, as well as the anti-inflammatory properties of fermented (FS) and non-fermented (NFS) flour from Tuscan <i<Triticum dicoccum</i< wheat (spelt) on tumor necrosis factor-alpha (TNF-α)-inflamed human intestinal epithelial cells (HT-29). FS showed significantly higher total phenolic and flavonoid content, in vitro and ex vivo antioxidant activities, and ACE-inhibitory activities than NFS. Gallic acid was identified by HPLC-DAD as the most representative polyphenol, followed by rutin, trans-ferulic acid, iso-quercitrin, and quercetin, in the fermented spelt sample. Instead, rutin and gallic acid were identified as the predominant compounds in the non-fermented ones. Moreover, FS exhibited a better protective effect on inflamed HT-29 cells by significantly counteracting the TNFα-induced alterations, lowering the expression of IL-8, COX-2, and ICAM-1 inflammatory mediator while enhancing antioxidant enzyme HO-1 gene expression. In conclusion, sourdough fermentation positively affected the nutraceutical and functional properties of spelt, which may represent a valuable ingredient for the formulation of functional foods and a key product for managing hypertension and inflammatory intestinal diseases.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a"><i<Triticum dicoccum</i<</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">sourdough fermentation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">bioactive compounds</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">antioxidant activity</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">HPLC-DAD</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">CAA-RBC</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Biology (General)</subfield></datafield><datafield 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Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of <i<Triticum dicoccum</i<

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