Article
Agriculture, Multidisciplinary
Dingting Zhou, Zhen Ma, Xinzhong Hu
Summary: Resistant starches with different structural features exhibit varying effects on microbial communities and short-chain fatty acids during in vitro fermentation, providing important insights for the rational design of foods with targeted health benefits.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Microbiology
June Teichmann, Darrell W. Cockburn
Summary: Dietary resistant starch can lead to butyrate production in the large intestine, but the response varies among gut microbiomes, indicating individual differences in butyrate levels. The composition of the microbiome, rather than the abundance of RS degraders and butyrate producers, determines the RS sources that increase butyrate levels for a specific microbiome.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Chemistry, Applied
Zhi-tao Li, Guo-ao Hu, Li Zhu, Zhi-chao Zhao, Yun Jiang, Min-jie Gao, Xiao-bei Zhan
Summary: The study found that highly resistant starch rice (HRSR) processed into rice cake had the highest resistant starch content, which can be beneficial in preventing diabetes mellitus and obesity, and improving colonic health.
Article
Chemistry, Applied
Qiyong Guo, Bo Zheng, Deyi Yang, Ling Chen
Summary: This study investigated the characteristics of chestnut starch-lipid complexes induced by heat moisture treatment through simulated digestion and fermentation processes. The results showed that compared to chestnut starch, starch-lipid complexes can promote the growth of healthy gut bacteria and produce more beneficial short-chain fatty acids during fermentation.
FOOD HYDROCOLLOIDS
(2024)
Article
Biotechnology & Applied Microbiology
Qingtao Gao, Kai Li, Ruqing Zhong, Cheng Long, Lei Liu, Liang Chen, Hongfu Zhang
Summary: This study investigated the effect of adding glycerol to the inoculum on in vitro fermentation and the use of an enhanced buffer solution to maintain pH stability. The results showed that adding glycerol decreased the pH of the fermentation broth, but the modified medium could alleviate this decrease. Additionally, adding glycerol changed the fermentation patterns and altered the composition of the microbial community.
FERMENTATION-BASEL
(2022)
Article
Microbiology
Salvatore Galgano, Helen Kettle, Andrew Free, Jos G. M. Houdijk
Summary: The swine gut microbiota is a complex ecosystem that can be influenced by both external and internal factors. Targeting the core microbiota could lead to more precise and long-lasting effects, but the metabolic role and relationship with other microbial communities are currently unclear.
Article
Microbiology
Qingtao Gao, Guangming Sun, Jiujun Duan, Chengzeng Luo, Cidan Yangji, Ruqing Zhong, Liang Chen, Yanbin Zhu, Basang Wangdui, Hongfu Zhang
Summary: This study found that feeding Tibetan pigs alfalfa supplementation can increase the abundance of fiber-degrading bacteria and production of short-chain fatty acids in the hindgut, as well as enhance the fermentation capacity of the fecal microbiota.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Pritha Biswas, Priyadharshini Jayaseelan, Mohan Das, Antara Sikder, Koel Chaudhury, Rintu Banerjee
Summary: This study aims to increase the resistant starch content of semolina flour through enzymatic process, and the results show that the modified semolina flour has the potential to be used as a functional ingredient.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Jiaying Liu, Feitong Liu, Seda Arioglu-Tuncil, Zhuqing Xie, Xiong Fu, Qiang Huang, Bin Zhang
Summary: In this study, A- and B-type polymorph-resistant starch spherulites with different crystallinities were prepared and their relation to faecal microbial fermentation outcomes was elucidated. While A- and B-type RSSs displayed similar fermentation rates, they had different effects on acetate and butyrate production, as well as distinct microbial community structures and key bacteria species. These findings provide insights for the design and manufacture of starch-based functional ingredients for enhanced gut health.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Carmen M. S. Ambrosio, Izabella D. Alvim, Caifang Wen, Ruth Gomez Exposito, Steven Aalvink, Carmen J. Contreras Castillo, Eduardo M. Da Gloria, Hauke Smidt
Summary: This study evaluated the effects of citrus essential oils on pig gut microbiota and found that both unprotected and microencapsulated oils had similar effects on bacterial copies in the stomach, while they had more pronounced effects on the microbiota in the ileum and colon. Microencapsulated oils also stimulated lactate production in the ileum and overall short-chain fatty acids production in the colon.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Chemistry, Applied
Weiyan Xiong, Lavaraj Devkota, Bernadine M. Flanagan, Zhipeng Gu, Bin Zhang, Sushil Dhital
Summary: This research investigated the influence of different types of plant cell wall fibres on in vitro faecal fermentation profiles and gut microbiota composition. It was found that the content of lignin and pectin in cell walls significantly affected the gut microbiota and fermentation outcomes. Cell walls high in lignin but low in pectin (cereal) had lower fermentation rates and less short-chain fatty acid production compared to cell walls high in pectin (legume and tuber). This research highlights the importance of cell wall composition in shaping the microbial community during fermentation and has practical implications for functional food development and dietary interventions.
CARBOHYDRATE POLYMERS
(2023)
Article
Nutrition & Dietetics
Palni Kundra, Annelies Geirnaert, Benoit Pugin, Paola Morales Martinez, Christophe Lacroix, Anna Greppi
Summary: This study investigated the B12 production of human fecal microbiota and the effects of different levels of B12 on composition and activity. The results showed that healthy human gut microbial communities have the capacity to produce B12 independently of dietary intake, and supplementation of exogenous B12 may have limited impact on the gut microbial community composition and function.
FRONTIERS IN NUTRITION
(2022)
Article
Agriculture, Dairy & Animal Science
K. V. Almeida, G. T. Santos, J. L. P. Daniel, C. Nino-de-Guzman, F. X. Amaro, H. Sultana, K. G. Arriola, R. C. Araujo, D. Vyas
Summary: This study evaluated the effects of different nitrate sources on feed degradability, gas production, and ruminal fermentation parameters. The results showed that nitrate supplementation reduced methane production but increased nitrous oxide emissions. Additionally, high-moisture corn diets improved feed degradability and propionate production.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Ranran Chang, Hao Lu, Xiliang Bian, Yaoqi Tian, Zhengyu Jin
Summary: In this study, ultrasound assisted annealing treatment was used to prepare RS3 from fractionated debranched starch, increasing its RS content and enhancing crystallinity and enthalpy changes. This dual modification approach opens up new pathways for regulating digestibility properties of RS3 and developing low glycemic response food products.
FOOD HYDROCOLLOIDS
(2021)
Article
Nutrition & Dietetics
Teresa Demuth, Veronica Edwards, Lea Bircher, Christophe Lacroix, Laura Nystrom, Annelies Geirnaert
Summary: The study found that the structural alterations of soluble arabinoxylan (AX) from wheat bran and rye flour can affect in vitro human colon fermentation, with wheat bran AX fermenting faster than rye flour AX. Increased levels of bound phenolic acids resulting from processing were identified as inhibiting factors for AX fermentation kinetics.
FRONTIERS IN NUTRITION
(2021)
Article
Agriculture, Multidisciplinary
Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato
Summary: Fortifying baked goods with grape pomace improves nutritional values and changes rheology of dough and technological properties of breadsticks, while maintaining good sensory acceptability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Gabriele Rocchetti, Luigi Lucini, Barbara Simonato
Summary: The addition of DGPP to wheat-based vegan muffins affected the nutritional composition, rheological properties, and sensory acceptability. It increased the dietary fiber and phenolic content, improved antioxidant activity, and maintained good sensory quality.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Gabriele Rocchetti, Serena Bocchi, Biancamaria Senizza, Gianluca Giuberti, Marco Trevisan, Luigi Lucini
Summary: The untargeted metabolomic profiling of five pigmented whole rice varieties revealed that cooking and in vitro digestion had variety-dependent effects on the rice compounds. Cooked Violet rice showed the lowest starch hydrolysis index and highest resistant starch content compared to the other samples.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Francesca Ghilardelli, Mario Barbato, Antonio Gallo
Summary: In this study, corn silage samples were analyzed for mycotoxin concentrations and scanned using a NIR spectrometer. Random Forest classification models were developed to classify samples based on mycotoxin concentration or count. Different cut-off values were applied to achieve accurate classification.
Article
Food Science & Technology
Elisabetta Lomuscio, Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Barbara Simonato, Corrado Rizzi
Summary: Debittered trub can be a suitable ingredient in fortified fresh pasta formulation with up to 10% substitution level without compromising the quality and sensory characteristics of the final product.
Article
Agriculture, Dairy & Animal Science
Samantha Sigolo, Francesco Fancello, Francesca Ghilardelli, Martina Mosconi, Aldo Prandini, Francesco Masoero, Xianjun Yuan, Antonio Gallo
Summary: This study monitored the concentrations of volatile organic compounds (VOC) in silage and haylage using the GC/FID system and examined the relationships among different end-fermentation products through multivariate analysis. 46 compounds were quantified in a single chromatographic run. The repeatability and reproducibility coefficients of variation were found to be low, indicating good precision. The VOC profile of ensiled products provides valuable information for evaluating their fermentative quality.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Andrea Bresciani, Gianluca Giuberti, Mariasole Cervini, Alessandra Marti
Summary: This study aimed to investigate the effect of pre-gelatinisation on the overall quality of pasta from red lentils. Pre-gelatinized flours showed different gelatinisation properties compared to native flour, resulting in changes in water absorption capacity and farinographic torque. However, the cooking quality of the pasta remained unaffected. The use of pre-gelatinised flours also affected the resistant starch content and starch hydrolysis index of the cooked pasta.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mariasole Cervini, Mario Gabrielli, Giorgia Spigno, Gianluca Giuberti
Summary: Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS) were analyzed for chemical composition, quality, sensory parameters, and in vitro starch digestion. The use of DWRS increased the fiber content and RS level, while decreasing the starch hydrolysis index. However, higher levels of DWRS had a negative impact on quality parameters and cooking characteristics. Despite this, all the DWRS-containing spaghetti samples had acceptable sensory scores of > 5.
Article
Food Science & Technology
Margherita Ferrante, Alfina Grasso, Gianluca Giuberti, Margherita Dall ' Asta, Edoardo Puglisi, Giovanni Arena, Angelo Nicosia, Maria Fiore, Chiara Copat
Summary: This study investigates the behaviour and biopersistence rate of metallic nanoparticles (Ag-NPs, TiO2-NPs, ZnO-NPs) naturally occurring in canned seafood during in vitro digestion. The findings show that agglomeration and dispersion occur depending on the digestive phase and sample matrix. Ag-NPs have lower biopersistence than ZnO and TiO2-NPs, but the investigated naturally occurring NPs cannot be considered readily degradable as their biopersistence rates exceed the recommended limit set by EFSA.
FOOD AND CHEMICAL TOXICOLOGY
(2023)
Article
Chemistry, Applied
Pascual Garcia-Perez, Gabriele Rocchetti, Gianluca Giuberti, Franco Lucchini, Luigi Lucini
Summary: This study comprehensively investigated the phenolic compounds in quebracho, yellow maize, and violet rice extracts, as well as the effects of in vitro digestion and colonic fermentation on their bioaccessibility and bioavailability. Different matrices exhibited distinct profiles, potentially affecting starch digestion under cooking conditions. After in vitro gastrointestinal digestion and faecal fermentation, phenolics showed a differential bioavailability trend at every digestion level, with matrix-dependent behavior. Metabolism during colonic fermentation mainly yielded tyrosols, phenolic acids, and lignans, which were partially absorbed by Caco-2 cells. By combining metabolomics with in vitro cellular methods, this research provides new insights into the fate of these phytochemicals in the gut and comprehensive data on their consumption in food matrices.
Article
Food Science & Technology
Walter Mancino, Paola Carnevali, Valeria Terzi, Pascual Garcia Perez, Leilei Zhang, Gianluca Giuberti, Lorenzo Morelli, Vania Patrone, Luigi Lucini
Summary: A multi-omics approach was used to investigate the impact of lactic acid fermentation and seed germination on the composition and physicochemical properties of rye doughs. The study found that fermentation increased acidity and dough rise, regardless of the flour used. Germination had a strong impact on the bacterial community profile of sprouted rye flour, with different types of bacteria present in doughs made with germinated and native rye.
Article
Engineering, Environmental
Filippo Vaccari, Leilei Zhang, Gianluca Giuberti, Alfina Grasso, Francesca Bandini, Pascual Garcia-Perez, Chiara Copat, Luigi Lucini, Margherita Dall'Asta, Margherita Ferrante, Edoardo Puglisi
Summary: Metallic nanoparticles (MNPs) are pervasive environmental contaminants, especially in food preparations, and pose a growing concern for human health. This study investigated the impact of three common MNPs, zinc oxide (ZnO), titanium dioxide (TiO2), and silver (Ag), on the human gut metabolome and microbiome using in-vitro digestion and fermentation models. The results showed that MNPs could modulate the composition of gut microbial communities and disrupt metabolic pathways associated with protein metabolism. TiO2 nanoparticles specifically led to an increase in a proinflammatory lipid mediator and altered the relative abundance of certain bacterial species. Interestingly, lower concentrations of MNPs appeared to be less harmful, suggesting that MNP aggregation could mitigate adverse effects on living cells.
JOURNAL OF HAZARDOUS MATERIALS
(2023)
Article
Food Science & Technology
Alessandro Catellani, Francesca Ghilardelli, Erminio Trevisi, Alessio Cecchinato, Vittoria Bisutti, Francesca Fumagalli, H. V. L. N. Swamy, Yanming Han, Sandra van Kuijk, Antonio Gallo
Summary: This study aimed to evaluate a commercially available mycotoxin mitigation product on the performance of lactating dairy cows fed a Fusarium mycotoxin-contaminated diet, and the results showed that the product played a positive role in alleviating the negative effects of mycotoxins on milk yield and quality.
Article
Food Science & Technology
Isabella Piazza, Paola Carnevali, Nadia Faccini, Marina Baronchelli, Valeria Terzi, Caterina Morcia, Roberta Ghizzoni, Vania Patrone, Lorenzo Morelli, Mariasole Cervini, Gianluca Giuberti
Summary: This study investigated the effects of substituting different levels of malted triticale flour for triticale flour on the technological and nutritional characteristics of biscuits. The results showed that substituting triticale flour with malted triticale flour increased the total dietary fiber and ash contents, while decreasing the total starch content. Additionally, increasing levels of malted triticale flour resulted in lower hardness and spread ratio values of the biscuits, as well as decreased lightness of the doughs and biscuits.
Article
Agriculture, Dairy & Animal Science
A. Gallo, C. Valsecchi, M. Masseroni, A. Cannas, F. Ghilardelli, F. Masoero, A. S. Atzori
Summary: This study investigated the impact of different nutritional approaches on dairy cow feed, and found that different feed composition strategies have different effects on milk yield and economic benefits.
ITALIAN JOURNAL OF ANIMAL SCIENCE
(2022)