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dc.contributor.author
Siano, Francesco  
dc.contributor.author
Mamone, Gianfranco  
dc.contributor.author
Vasca, Ermanno  
dc.contributor.author
Puppo, Maria Cecilia  
dc.contributor.author
Picariello, Gianluca  
dc.date.available
2023-12-26T11:18:14Z  
dc.date.issued
2023-05  
dc.identifier.citation
Siano, Francesco; Mamone, Gianfranco; Vasca, Ermanno; Puppo, Maria Cecilia; Picariello, Gianluca; Pasta fortified with C-glycosides-rich carob (Ceratonia siliqua L.) seed germ flour: Inhibitory activity against carbohydrate digesting enzymes; Elsevier Science; Food Research International; 170; 5-2023; 1-9  
dc.identifier.issn
0963-9969  
dc.identifier.uri
http://hdl.handle.net/11336/221314  
dc.description.abstract
Carob (Ceratonia siliqua L.) seed germ flour (SGF) is a by-product resulting from the extractionextraction of locust bean gum (E410), which is a texturing and thickening ingredient used for food, pharmaceutical and cosmetic preparations. SGF is a protein-rich edible matrix and contains relatively high amounts of apigenin 6,8-C-di- and poly-glycosylated derivatives. In this work, we prepared durum wheat pasta containing 5 and 10 % (w/w) of SGF and carried out inhibition assays against type-2 diabetes relevant carbohydrate hydrolysing enzymes, namely porcine pancreatic α-amylase and α-glycosidases from jejunal brush border membranes. Nearly 70–80% of the SGF flavonoids were retained in the pasta after cooking in boiling water. Extracts from cooked pasta fortified with 5 or 10% SGF inhibited either α-amylase by 53% and 74% or α-glycosidases by 62 and 69%, respectively. The release of reducing sugars from starch was delayed in SGF-containing pasta compared to the full-wheat counterpart, as assessed by simulated oral-gastric-duodenal digestion. By effect of starch degradation, the SGF flavonoids were discharged in the water phase of the chyme, supporting a possible inhibitory activity against both duodenal α-amylase and small intestinal α-glycosidases in vivo. SGF is a promising functional ingredient obtained from an industrial by-product for producing cereal-based foods with reduced glycaemic index.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier Science  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/  
dc.subject
APIGENIN 6,8-C-DIGLYCOSIDES  
dc.subject
CAROB SEED GERM FLOUR  
dc.subject
FORTIFIED PASTA  
dc.subject
IN VITRO STARCH DIGESTION  
dc.subject
Α-AMYLASE INHIBITION  
dc.subject
Α-GYCOSIDASE INHIBITION  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Pasta fortified with C-glycosides-rich carob (Ceratonia siliqua L.) seed germ flour: Inhibitory activity against carbohydrate digesting enzymes  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2023-12-22T11:33:51Z  
dc.journal.volume
170  
dc.journal.pagination
1-9  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Siano, Francesco. Consiglio Nazionale delle Ricerche; Italia  
dc.description.fil
Fil: Mamone, Gianfranco. Consiglio Nazionale delle Ricerche; Italia  
dc.description.fil
Fil: Vasca, Ermanno. Universita di Salerno; Italia  
dc.description.fil
Fil: Puppo, Maria Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.description.fil
Fil: Picariello, Gianluca. Consiglio Nazionale delle Ricerche; Italia  
dc.journal.title
Food Research International  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996923005070  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2023.112962