The soluble dietary fiber inulin can influence the bioaccessibility of enniatins

Giuseppe, Meca; Annarita, Giri; Sagratini, Gianni; Vittori, Sauro; Guillermina, Font; Jordi, Mañes

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Enniatins (ENs) are bioactive compounds produced by the secondary metabolism of several Fusarium strains and are known to have various biological activities, such as acting as enzyme inhibitors, antifungal antibacterial agents, and immunomodulatory substances. This study investigated the bioaccessibility of the ENs in wheat crispy breads produced with three different inulin concentrations (1, 5 and 10%). The mean bioaccessibility data of the four ENs (A, A1, B and B1) ranged from 68.67% to 84.67 in the experiments carried out without inulin, whereas the data ranged from 51.00 to 74.00% in the experiments carried out with the wheat crispy bread produced with 5 and 10% of the inulin.

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Titolo:	The soluble dietary fiber inulin can influence the bioaccessibility of enniatins
Autori:	Giuseppe Meca Annarita Giri SAGRATINI, Gianni VITTORI, Sauro Guillermina Font Jordi Mañes mostra contributor esterni nascondi contributor esterni
Data di pubblicazione:	2012
Rivista:	FOOD & FUNCTION
Abstract:	Enniatins (ENs) are bioactive compounds produced by the secondary metabolism of several Fusarium strains and are known to have various biological activities, such as acting as enzyme inhibitors, antifungal antibacterial agents, and immunomodulatory substances. This study investigated the bioaccessibility of the ENs in wheat crispy breads produced with three different inulin concentrations (1, 5 and 10%). The mean bioaccessibility data of the four ENs (A, A1, B and B1) ranged from 68.67% to 84.67 in the experiments carried out without inulin, whereas the data ranged from 51.00 to 74.00% in the experiments carried out with the wheat crispy bread produced with 5 and 10% of the inulin.
Handle:	http://hdl.handle.net/11581/285182
Appare nelle tipologie:	Articolo

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