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3. Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications

Author

Piazza, I., Carnevali, Paola, Faccini, N., Baronchelli, M., Terzi, V., Morcia, Caterina, Ghizzoni, R., Patrone, Vania, Morelli, Lorenzo, Cervini, Mariasole, Giuberti, Gianluca, Carnevali P., Morcia C., Patrone V. (ORCID:0000-0001-8825-3384), Morelli L. (ORCID:0000-0003-0475-2712), Cervini M., Giuberti G. (ORCID:0000-0002-0135-1609), Piazza, I., Carnevali, Paola, Faccini, N., Baronchelli, M., Terzi, V., Morcia, Caterina, Ghizzoni, R., Patrone, Vania, Morelli, Lorenzo, Cervini, Mariasole, Giuberti, Gianluca, Carnevali P., Morcia C., Patrone V. (ORCID:0000-0001-8825-3384), Morelli L. (ORCID:0000-0003-0475-2712), Cervini M., and Giuberti G. (ORCID:0000-0002-0135-1609)

Abstract

Triticale-based biscuits were formulated with increasing substitution levels (i.e., 0, 25, 50, 75, and 100% w/w) of malted triticale flour (MTF). The products were analyzed for technological and nutritional characteristics, including the evaluation of the in vitro starch digestion. The results indicated that the substitution of triticale flour with MTF increased (p < 0.05) the total dietary fiber and ash contents. Total starch decreased (p < 0.05) when the level of MTF increased in the formulation, causing an increase in reducing sugars and an increase in the starch hydrolysis index and in the in vitro predicted glycemic index (pGI). The hardness and spread ratio values of biscuits decreased (p < 0.05) with increasing levels of MTF in the recipe. The lightness of doughs and biscuits decreased (p < 0.05) with increasing MTF levels. Overall, MTF could be used to formulate biscuits with higher dietary fiber content than native triticale flour and a medium to high in vitro glycemic index value as a function of the substitution level.

Published
2023

4. Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch

Author

Cervini, Mariasole, Gabrielli, Mario, Spigno, Giorgia, Giuberti, Gianluca, Cervini M., Gabrielli M. (ORCID:0000-0002-9313-0140), Spigno G. (ORCID:0000-0003-1636-6851), Giuberti G. (ORCID:0000-0002-0135-1609), Cervini, Mariasole, Gabrielli, Mario, Spigno, Giorgia, Giuberti, Gianluca, Cervini M., Gabrielli M. (ORCID:0000-0002-9313-0140), Spigno G. (ORCID:0000-0003-1636-6851), and Giuberti G. (ORCID:0000-0002-0135-1609)

Abstract

Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice starch (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters and in vitro starch digestion. All the DWRS-containing spaghetti was “high in fibre”, the dietary fiber content being > 6 g/100 g. In addition, spaghetti with the highest level of DWRS showed the highest RS content (p < 0.05), being 11.4 g/100 g dry matter. The starch hydrolysis index decreased (p < 0.05) as the level of DWRS increased, with a reduction of >20% comparing the 15-DWRS pasta to the control. DWRS had a negative impact on quality parameters, especially at higher DWRS levels. The use of DWRS shortened the optimal cooking time and impacted the samples’ cooking loss, firmness, and stickiness. In addition, sensory analysis revealed differences among samples. However, irrespective of the level of DWRS in the recipe, the score for all attributes was > 5, which is considered the limit of acceptability. Substituting part of the semolina flour with DWRS increased the level of RS and the overall nutritional profile and affected the quality of semolina pasta, mainly at higher levels in the recipe.

Published
2023

5. Using pre-gelatinised red lentils in pasta production: connecting starch features and pasta cooking behaviour

Author

Bresciani, A., Giuberti, Gianluca, Cervini, Mariasole, Marti, A., Giuberti G. (ORCID:0000-0002-0135-1609), Cervini M., Bresciani, A., Giuberti, Gianluca, Cervini, Mariasole, Marti, A., Giuberti G. (ORCID:0000-0002-0135-1609), and Cervini M.

Abstract

Considering the high interest in using pulses in the production of staple foods, including pasta, this study aimed at investigating the effect of pre-gelatinisation on the overall quality of pasta from red lentils. Pre-gelatinized flours showed a lower gelatinisation temperature (up to about 57 °C vs. about 65 °C) and higher retrogradation tendency than native flour. Such changes resulted in higher water absorption capacity (up to 1.23 vs. 0.98 g g−1) and higher farinographic torque, but did not impact the cooking quality. Conversely, the resistant starch content of cooked pasta decreased (from 14.79 to 10.4 g/100 g total starch) and the starch hydrolysis index increased (from 48.28 to 67.71) when pre-gelatinised flours were used. In conclusion, pre-gelatinisation impacted starch, hydration and the mixing properties of red lentils flours, without compromising the cooking behaviour of the related pasta.

Published
2023

6. Durum Wheat Fresh Pasta Fortification with Trub, a Beer Industry By-Product

Author

Lomuscio, E., Bianchi, F., Cervini, Mariasole, Giuberti, Gianluca, Simonato, B., Rizzi, Chiara, Cervini M., Giuberti G. (ORCID:0000-0002-0135-1609), Rizzi C., Lomuscio, E., Bianchi, F., Cervini, Mariasole, Giuberti, Gianluca, Simonato, B., Rizzi, Chiara, Cervini M., Giuberti G. (ORCID:0000-0002-0135-1609), and Rizzi C.

Abstract

Trub is a brewing by-product rich in proteins and fibers. We used trub, after a debittering step, at 5, 10, and 15 g/100 g (PT5, PT10, and PT15, respectively) to fortify durum wheat fresh pasta. Technological and physical–chemical properties, in vitro digestibility, and sensorial characteristics of fortified pasta were determined. The technological aspects of the products were peculiar, suggesting the existence of complex interactions between the gluten network and starch with debittered trub powder. The fortified pasta samples showed a lower glucose release than the control at the end of in vitro starch hydrolysis. Furthermore, in vitro protein digestion rose only in PT15. PT5 and PT10 samples overcame the sensory acceptability threshold of 5, while PT15 showed the lowest acceptability. Debittered trub represents a suitable ingredient in fortified fresh pasta formulation with an up to 10% substitution level without compromising the quality and sensory characteristics of the final product.

Published
2022

7. Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties

Author

Rainero, G., Bianchi, F., Rizzi, Chiara, Cervini, Mariasole, Giuberti, Gianluca, Simonato, B., Rizzi C., Cervini M., Giuberti G. (ORCID:0000-0002-0135-1609), Rainero, G., Bianchi, F., Rizzi, Chiara, Cervini, Mariasole, Giuberti, Gianluca, Simonato, B., Rizzi C., Cervini M., and Giuberti G. (ORCID:0000-0002-0135-1609)

Abstract

BACKGROUND: Grape pomace (GP), a wine-making by-product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of baked goods. RESULTS: In the present study, fortified breadsticks samples were obtained by replacing wheat flour with 0, 5 and 10 g 100 g−1 of powdered GP (GPP). The GPP inclusion affected the rheological properties of the doughs by increasing the water absorption and tenacity (P) at the same time as reducing the extensibility (L), with a significant increase in the P/L value and a decrease in the swelling index (G) value and deformation energy (W). Textural characteristics of breadsticks were influenced by the GPP addition, showing a reduction in hardness and fracturability as the amount of GPP increased in the recipe. The GPP fortified breadsticks exhibited decreased pH, volume and specific volume values compared to the control. The TPC and the antioxidant capacity increased in GPP fortified breadsticks, whereas the increased amount of DF allowed the products to benefit from the claim ‘high fiber content’ at the highest level of GPP inclusion. The sensory evaluation revealed that GPP addition increased wine odor, acidity, bitterness, astringency and hardness, and decreased the regularity of alveolation and friability. Finally, the GPP fortified products achieved good sensorial acceptability. CONCLUSION: GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Published
2022

8. Fortification of Durum Wheat Fresh Pasta with Maqui (Aristotelia chilensis) and Its Effects on Technological, Nutritional, Sensory Properties, and Predicted Glycemic Index

Author

Bianchi, F., Giuberti, Gianluca, Cervini, Mariasole, Simonato, B., Giuberti G. (ORCID:0000-0002-0135-1609), Cervini M., Bianchi, F., Giuberti, Gianluca, Cervini, Mariasole, Simonato, B., Giuberti G. (ORCID:0000-0002-0135-1609), and Cervini M.

Abstract

Pasta, a staple food worldwide consumed, was fortified with maqui (Aristotelia chilensis) berry powder (MBP) and the effect of MBP inclusion was evaluated concerning technological, nutritional, and sensory properties. Fresh pasta samples were formulated by replacing 0, 7.5, and 15 g 100 g−1 of durum wheat semolina with MBP. The inclusion of MBP did not affect the moisture content, but the water activity decreased in the fortified samples, while pH values decreased with increasing MBP levels in the recipe. The pasta fully cooking time and the swelling index were reduced, while the cooking loss and the firmness increased with increasing MBP levels. In addition, MBP increased the total dietary fiber, ash, and phenol contents, along with the in vitro antioxidant activities. The starch hydrolysis index and the predicted glycemic index of cooked fresh pasta decreased along with the increase of MBP addition. The MPB addition to fresh pasta could represent a valuable strategy for increasing its nutritional value, maintaining pasta’s technological properties without affecting the sensory acceptability.

Published
2022

9. Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects

Author

Bianchi, F., Cervini, Mariasole, Giuberti, Gianluca, Rocchetti, Gabriele, Lucini, Luigi, Simonato, B., Cervini M., Giuberti G. (ORCID:0000-0002-0135-1609), Rocchetti G. (ORCID:0000-0003-3488-4513), Lucini L. (ORCID:0000-0002-5133-9464), Bianchi, F., Cervini, Mariasole, Giuberti, Gianluca, Rocchetti, Gabriele, Lucini, Luigi, Simonato, B., Cervini M., Giuberti G. (ORCID:0000-0002-0135-1609), Rocchetti G. (ORCID:0000-0003-3488-4513), and Lucini L. (ORCID:0000-0002-5133-9464)

Abstract

Wheat-based vegan muffins were formulated with increasing levels (0, 5 and 10 g per 100 g substitutes to flour) of dried grape pomace powder obtained after distillation (DGPP). The DGPP-muffins showed a greater (P < 0.05) total dietary fibre and a lower (P < 0.05) total starch content to the control. The inclusion of DGPP influenced (P < 0.05) both the batter's rheological properties and the baked muffins' technological characteristics, including the baking loss, the volume, the firmness, the spread ratio and the colour. The in vitro antioxidant activity and the phenolic content increased (P < 0.05) following DGPP inclusion. The untargeted phenolic profiling by UHPLC-HRMS revealed an (P < 0.05) increase of several phenolic classes (i.e. free and bound fractions) following the inclusion of DGPP in the recipe. Flavonoids, mainly anthocyanins, were the most abundant compounds. A quantitative descriptive sensory analysis detected the DGPP-vegan muffins showed good sensory acceptability. The vegan muffin with 5 g per 100 g of DGPP obtained the highest overall acceptability score by the panellists.

Published
2022

11. Pasta from yellow lentils: How process affects starch features and pasta quality

Author

Bresciani, A., Giuberti, Gianluca, Cervini, Mariasole, Marti, A., Giuberti G. (ORCID:0000-0002-0135-1609), Cervini M., Bresciani, A., Giuberti, Gianluca, Cervini, Mariasole, Marti, A., Giuberti G. (ORCID:0000-0002-0135-1609), and Cervini M.

Abstract

The effects of conventional extrusion (CV) and extrusion-cooking (EC) were investigated on 100% yellow lentils (YL). Both the extrusion processes led to pasta with good cooking quality (cooking loss: 7.0–7.1 g/100 g, firmness: 530–608 N), even in overcooking (cooking loss: 7.7–7.9 g/100 g, firmness: 418–513 N). Contrary to what is known for gluten-free cereals, CV is effective in producing pasta from native YL with no need for a pre-gelatinization step. However, pasta from EC showed a higher compression energy (2898 versus 2448 N*mm). In this sample, starch presented a higher degree of gelatinization (75.5 versus 57.6 g/100 g) and lower enthalpy (0.97 versus 1.07 J/g). At the same time, EC promoted a more compact structure that required higher temperature for melting (66.49 versus 63.16 °C) and showing pasting properties (79.1 versus 74.7 °C). Thus, by selecting suitable extrusion conditions it is possible to improve the cooking behavior of 100% pulse pasta.

Published
2021

12. Potential application of resistant starch sorghum in gluten-free pasta: Nutritional, structural and sensory evaluations

Author

Cervini, M., Gruppi, Alice, Bassani, Andrea, Spigno, Giorgia, Giuberti, Gianluca, Gruppi A., Bassani A. (ORCID:0000-0001-8258-4369), Spigno G. (ORCID:0000-0003-1636-6851), Giuberti G. (ORCID:0000-0002-0135-1609), Cervini, M., Gruppi, Alice, Bassani, Andrea, Spigno, Giorgia, Giuberti, Gianluca, Gruppi A., Bassani A. (ORCID:0000-0001-8258-4369), Spigno G. (ORCID:0000-0003-1636-6851), and Giuberti G. (ORCID:0000-0002-0135-1609)

Abstract

Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes.

Published
2021

13. Wheat bread fortification by grape pomace powder: Nutritional, technological, antioxidant, and sensory properties

Author

Tolve, R., Simonato, B., Rainero, G., Bianchi, F., Rizzi, C., Cervini, M., Giuberti, Gianluca, Giuberti G. (ORCID:0000-0002-0135-1609), Tolve, R., Simonato, B., Rainero, G., Bianchi, F., Rizzi, C., Cervini, M., Giuberti, Gianluca, and Giuberti G. (ORCID:0000-0002-0135-1609)

Abstract

Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,20-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.

Published
2021

14. Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient

Author

Cervini, M., Frustace, Antonello, Garrido, G. D., Rocchetti, Gabriele, Giuberti, Gianluca, Frustace A., Rocchetti G. (ORCID:0000-0003-3488-4513), Giuberti G. (ORCID:0000-0002-0135-1609), Cervini, M., Frustace, Antonello, Garrido, G. D., Rocchetti, Gabriele, Giuberti, Gianluca, Frustace A., Rocchetti G. (ORCID:0000-0003-3488-4513), and Giuberti G. (ORCID:0000-0002-0135-1609)

Abstract

Gluten-free (GF) biscuits were prepared by replacing part of a GF flour mix (GFM) with 0, 15, 30 and 45 g/100 g (total flour) with a novel resistant starch-rich ingredient obtained from annealed white sorghum starch (RSWS). The chemical composition, physical characteristics, in vitro starch digestion and sensory evaluation of biscuits, were considered. The chemical composition of samples was influenced by the addition of the RSWS. The highest total dietary fibre and RS contents (p < 0.05) were measured in 45-RSWS biscuits. The starch hydrolysis index values decreased when the level of RSWS increased in the composite. With regard to quality parameters, the use of RSWS influenced the hardness of the biscuits, and the highest value obtained for 45-RSWS. Some of the selected sensory attributes, along with the overall acceptability score, were negatively influenced by the RSWS addition, even if all remained above the limit of acceptability. The use of RSWS in GF biscuit formulation can contribute towards the creation of food products likely having slowly digestible starch properties, and this can be achieved without drastically compromising on the quality and sensory attributes.

Published
2021

15. Impact of grape pomace powder on the phenolic bioaccessibility and on in vitro starch digestibility of wheat based bread

Author

Rocchetti, Gabriele, Rizzi, C., Cervini, M., Rainero, G., Bianchi, F., Giuberti, Gianluca, Lucini, Luigi, Simonato, B., Rocchetti G. (ORCID:0000-0003-3488-4513), Giuberti G. (ORCID:0000-0002-0135-1609), Lucini L. (ORCID:0000-0002-5133-9464), Rocchetti, Gabriele, Rizzi, C., Cervini, M., Rainero, G., Bianchi, F., Giuberti, Gianluca, Lucini, Luigi, Simonato, B., Rocchetti G. (ORCID:0000-0003-3488-4513), Giuberti G. (ORCID:0000-0002-0135-1609), and Lucini L. (ORCID:0000-0002-5133-9464)

Abstract

Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g (w/w) of grape pomace powder (GPP) and were analyzed for the phenolic profile bioaccessibility as well as the in vitro starch digestion during simulated digestion. The free and bound phenolic composition of native GPP and resulting breads were profiled using ultra-high-performance chromatography-quadrupole-time-of-flight (UHPLC-QTOF). The raw GPP was characterized by 190 polyphenols with the anthocyanins representing the most abundant class, ac-counting for 11.60 mg/g of cyanidin equivalents. Regarding the fortified bread, the greatest (p < 0.05) content in phenolic compounds was recorded for the GP10 sample (considering both bound and free fractions) being 127.76 mg/100 g dry matter (DM), followed by the GP5 (106.96 mg/100 g DM), and GP0 (63.76 mg/100 g DM). The use of GPP determined an increase of anthocyanins (considered the markers of the GPP inclusion), recording 20.98 mg/100 g DM in GP5 and 35.82 mg/100 g DM in GP10. The bioaccessibility of anthocyanins increased in both GP5 and GP10 breads when moving from the gastric to the small intestine in vitro digestion phase with an average value of 24%. Both the starch hydrolysis and the predicted glycemic index decreased with the progressive inclusion of GPP in bread. Present findings showed that GPP in bread could promote an antioxidant environment in the digestive tract and influence the in vitro starch digestion.

Published
2021

19. Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics

Author

Giuberti, Gianluca, Bresciani, A., Cervini, M., Frustace, Antonello, Marti, A., Giuberti G. (ORCID:0000-0002-0135-1609), Frustace A., Giuberti, Gianluca, Bresciani, A., Cervini, M., Frustace, Antonello, Marti, A., Giuberti G. (ORCID:0000-0002-0135-1609), and Frustace A.

Abstract

Dried powder from Moringa oleifera L. leaves (MOLP) could be considered a promising naturally gluten-free (GF) ingredient to be added in the formulation of GF food products aiming to improve the overall nutritional characteristics. In this work, GF biscuits were formulated by replacing a commercial GF flour mix with 0, 5, 10, and 15 g/100 g of MOLP. Chemical composition, physical and textural characteristics, starch pasting properties, and the in vitro starch digestibility were considered. Adding MOLP increased the amount of protein and total dietary fibre. Even at the lowest MOLP-substitution level, the biscuits had a total dietary fibre content > 6 g/100 g dry matter. Differences in the chemical composition might account for differences in starch properties in terms of pasting behaviour and in vitro digestibility. Using MOLP decreased the in vitro starch hydrolysis index of biscuits, the lowest value (69.3) obtained at the greatest MOLP inclusion level. In addition, an increase in the resistant starch content was reported, passing from 1.1 to 2.7 g/100 g dry matter for GF biscuits containing 0 to 15 g/100 g of MOLP. Colour, spread ratio, and hardness were affected by MOLP inclusion. Biscuits containing 15 g/100 g of MOLP were characterized by the highest hardness value (41.9 N). Substitution level of 10 g/100 g should be considered the threshold level for obtaining a product with similar spread ratio than the control.

Published
2020

22. Labial capillary microscopy in systemic sclerosis

Author

Grassi, W., Core, P., Carlino, G., Blasetti, P., and Cervini, M.

Subjects
Capillaries -- Medical examination, Microcirculation disorders -- Diagnosis, Lips -- Medical examination, Systemic scleroderma -- Complications, Health
Abstract

Microscopic examination of the capillaries in the lower lip may be a simple method for diagnosis of microvascular disease in patients with systemic sclerosis. Systemic sclerosis is a generalized disorder of the connective tissue characterized by induration and thickening of the skin. Microvascular disease affects the small blood vessels of the body. Researchers compared 13 women between 39 and 77 years old with systemic sclerosis to 11 healthy individuals the same age. Microscopic examination was done of the capillaries at the nailfold and in the lower lip. Ninety-two percent of the scleroderma patients had the type 'scleroderma' pattern at the nailfold. Fifty-four percent had enlarged nailfold capillaries with no capillary loss. Thirty-eight percent had enlarged capillaries with moderate to extreme capillary loss. Ninety-two percent of the scleroderma patients had widespread disorganization of the capillaries of the lower lip, compared with none of the healthy individuals. Microscopic examination of the lower lip is a simple procedure that is noninvasive.

Published
1993

31. Rapid identification of capybara (Hydrochaeris hydrochaeris) using allele-specific PCR

Author

Henrique-Silva, F., primary, Cervini, M., additional, Rios, WM., additional, Lusa, AL., additional, Lopes, A., additional, Gonçalves, D., additional, Fonseca, D., additional, Franzin, F., additional, Damalio, J., additional, Scaramuzzi, K., additional, Camilo, R., additional, Ferrarezi, T., additional, Liberato, M., additional, Mortari, N., additional, and Matheucci Jr., E., additional

Published
2007
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32. ANTHRACYCLINES EFFECTIVE AGAINST EXPERIMENTAL SCRAPIE

Author

Tagliavini, F., primary, McArthur, R. A., additional, Canciani, B., additional, Giaccone, G., additional, Porro, M., additional, Bugiani, M., additional, Lievens, P. M-J., additional, Bugiani, O., additional, Peri, E., additional, DallʼAra, P., additional, Rocchi, M., additional, Poli, G., additional, Forloni, G., additional, Salmona, M., additional, Bandiera, T., additional, Varasi, M., additional, Suarato, A., additional, Cassutti, P., additional, Cervini, M. A., additional, Lansen, J., additional, and Post, C., additional

Published
1997
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36. Biochemical and electrophysiological studies on the mechanism of action of PNU-151774E, a novel antiepileptic compound.

Author

P, Salvati, R, Maj, C, Caccia, A, Cervini M, G, Fornaretto M, E, Lamberti, P, Pevarello, A, Skeen G, S, White H, H, Wolf H, L, Faravelli, M, Mazzanti, E, Mancinelli, M, Varasi, and G, Fariello R

Abstract

PNU-151774E [(S)-(+)-2-(4-(3-fluorobenzyloxy)benzylamino)propanamide methanesulfonate], a new anticonvulsant that displays a wide therapeutic window, has a potency comparable or superior to that of most classic anticonvulsants. PNU-151774E is chemically unrelated to current antiepileptics. In animal seizure models it possesses a broad spectrum of action. In the present study, the action mechanism of PNU-151774E has been investigated using electrophysiological and biochemical assays. Binding studies performed with rat brain membranes show that PNU-151774E has high affinity for binding site 2 of the sodium channel receptor, which is greater than that of phenytoin or lamotrigine (IC50, 8 microM versus 47 and 185 microM, respectively). PNU-151774E reduces sustained repetitive firing in a use-dependent manner without modifying the first action potential in hippocampal cultured neurons. In the same preparation PNU-151774E inhibits tetrodotoxin-sensitive fast sodium currents and high voltage-activated calcium currents under voltage-clamp conditions. These electrophysiological activities of PNU-151774E correlate with its ability to inhibit veratrine and KCl-induced glutamate release in rat hippocampal slices (IC50, 56.4 and 185.5 microM, respectively) and calcium inward currents in mouse cortical neurons. On the other hand, PNU-151774E does not affect whole-cell gamma-aminobutryic acid- and glutamate-induced currents in cultured mouse cortical neurons. These results suggest that PNU-151774E exerts its anticonvulsant activity, at least in part, through inhibition of sodium and calcium channels, stabilizing neuronal membrane excitability and inhibiting transmitter release. The possible relevance of these pharmacological properties to its antiepileptic potential is discussed.

Published
1999

38. Preclinical evaluation of PNU-151774E as a novel anticonvulsant.

Author

G, Fariello R, A, McArthur R, A, Bonsignori, A, Cervini M, R, Maj, P, Marrari, P, Pevarello, H, Wolf H, W, Woodhead J, S, White H, M, Varasi, P, Salvati, and C, Post

Abstract

PNU-151774E [(S)-(+)-2-(4-(3-fluorobenzyloxy) benzylamino) propanamide, methanesulfonate] is a structurally novel anticonvulsant having Na+ channel-blocking and glutamate release-inhibiting properties, as well as being a MAOB inhibitor. Its anticonvulsant activity was evaluated in the maximal electroshock (MES) test and in chemically induced seizures (bicuculline, BIC; picrotoxin, PIC; 3-mercaptopropionic acid, 3-MPA; pentylenetetrazole, PTZ; strychnine, STRYC). Behavioral toxicity was evaluated in the rotorod test with measurements of spontaneous locomotor activity and passive avoidance responding. The anti-MES activity of PNU-151774E in both mice and rats, respectively, produced ED50 values of 4.1 mg/kg and 6.9 mg/kg after i.p. administration or 8.0 mg/kg and 11.8 mg/kg after p.o. administration. Oral anti-MES activity in rats peaked between 1 and 2 h after administration and was evident up to 4 h. This activity was related to brain levels of unchanged drug which peaked at 37 mM within 1 h. Oral ED50 values (mg/kg) effective in blocking tonic extension seizures by chemical convulsants in mice were: BIC (26.9), PIC (60.6), 3-MPA (21.5), STRYC (104.1) and PTZ (26.8). This potency was associated with high therapeutic indices relative to: MES (78.2), BIC (23.3), PIC (10.3), 3-MPA (29.1) and STRYC (6.0). No evidence of tolerance to anti-MES activity after repeated dosing was observed. PNU-151774E did not show anti-absence seizure activity as assessed by i.v. infusion of PTZ. PNU-151774E impaired spontaneous activity in rats only at the oral rotorod ED50 dose of 700 mg/kg p.o. PNU-151774E did not impair passive avoidance responding at doses up to 40 times the oral MES ED50 dose in rats. These results indicate that PNU-151774E is an anticonvulsant effective in various seizure models with a wide therapeutic window, and with a low potential to induce tolerance and locomotor or cognitive side effects.

Published
1998

40. FCE 23884, substrate-dependent interaction with the dopaminergic system. I. Preclinical behavioral studies.

Author

Buonamici, M, Mantegani, S, Cervini, M A, Maj, R, Rossi, A C, Caccia, C, Carfagna, N, Carminati, P, and Fariello, R G

Abstract

FCE 23884, a newly synthetized ergoline derivative, shows dopamine (DA) agonist or antagonist properties depending on the functional state of the biological substrate. The compound behaves as a full DA antagonist in normal animals, but shows full agonist properties in denervated models in the same dose range. In normal animals, FCE 23884 impairs Sidmans avoidance in rats, reduces spontaneous locomotion in mice and monkeys and antagonizes apomorphine-induced climbing behavior in mice, yawning in rats, emesis in dogs and amphetamine-induced toxicity in grouped mice. After experimental procedures resulting in severe DA depletion, FCE 23884 behaves as a powerful DA-agonist mainly at D-1 receptors. FCE 23884 induces contralateral turning behavior in 6-hydroxydopamine-lesioned rats and reverses 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine-induced akinesia in monkeys and reserpine-induced hypokinesia in mice. These results indicate that the antagonist or agonist activity of FCE 23884 is substrate-dependent and mostly related to the presence or absence of DA. This leads to the apparently paradoxical suggestion that the compound could be useful both in psychotic states and extrapyramidal diseases, i.e., in clinical conditions characterized by either excessive or impaired DAergic neurotransmission.

Published
1991

44. Neotropical xenarthrans: a data set of occurrence of xenarthran species in the Neotropics

Author

Guilherme Braga Ferreira, Javier de la Maza, Sandra M. C. Cavalcanti, Samir Gonçalves Rolim, Diana Letícia Kruger Pacheco Carvalho, Juan L. Peña-Mondragón, Jessica Castro-Prieto, Maria Luisa S. P. Jorge, Carlos De Angelo, Micheli Ribeiro Luiz, Daniel H. Thornton, Jesús A. Iglesias, Arthur Francisco Araújo Fernandes, Jonas Sponchiado, Juliani Bruna Zanoni, Lucas Lacerda Toth Quintilham, Thadeu Sobral-Souza, Daniel da Silva Ferraz, Rayana Diniz da Silva, Agustin Manuel Abba, María Eugenia Iezzi, Andreas Kindel, Flávia Regina Miranda, Gabriel Ivan Boaglio, Pamella Gusmão de Goés Brennand, Maurício Eduardo Graipel, Paula Alves Condé, Paulina Arroyo-Gerala, Rogério Cunha de Paula, Sebastián Andrés Costa, Natasha Moraes de Albuquerque, Teresa Cristina Anacleto, Erich Fischer, Adriano Garcia Chiarello, Fernando M. Contreras-Moreno, Roan McNab, André Luis Regolin, Zoila Vega Guarderas, Francesca Belem Lopes Palmeira, Rodrigo de Almeida Nobre, Marcia Maria de Assis Jardim, Diego Queirolo, Erika Castro, Luciano Carramaschi de Alagão Querido, Freddy Pérez-Garduza, Gabriel Favero Massocato, Karine Galisteo Diemer Lopes, Beatriz Fernandes Lima Luciano, Bruno Rodrigo de Albuquerque França, Enrique González, Giordano Ciocheti, Agustin Paviolo, Eleonore Z. F. Setz, Victor Gasperotto Krepschi, Felipe Martello, Juan Pablo Arrabal, Paulo de Tarso Zuquim Antas, Daiane Buscariol, Frederico Gemesio Lemos, Joana Zorzal Nodari, Cristiano Trapé Trinca, Fernanda Santos, Valéria da Cunha Tavares, Luis Renato Rezende Bernardo, Maria Angélica Barbosa Beccato, Juliana F. Ribeiro, Marina Ochoa Favarini, Alexine Keuroghlian, Cesar Rojano, Márcio Leite de Oliveira, Laura K. Honda, Lilian Elaine Rampim, Paloma Marques Santos, Nicolás Cantero, Helena Alves do Prado, Miriam Lucia Lages Perilli, Whaldener Endo, Diego Varela, Mauricio M. Núñez-Regueiro, Ernesto B.Viveiros de Castro, Fábio de Barros, Sebastián A. Ballari, Andreia Magro Moraes, Scarlat Dalva Ferreira, Lerrane de Fatima Cunha, William James Loughry, Ana Cecilia Ochoa, Alexandra Cravino Mol, Milton José de Paula, Igor Pfeifer Coelho, Samuel Eurich Betkowski, Erika de la Peña-Cuéllar, Milene Alves-Eigenheer, Evelyn Beatriz Brítez, Benoit de Thoisy, María Alicia de la Colina, Fabiana Lopes Rocha, Bibiana Gómez-Valencia, Cecília Licarião Luna, Hugo Fernandes-Ferreira, Gustavo Gonsioroski, Jeffrey J. Thompson, Deborah Faria, Izar Aximoff, Katyucha Von Kossel de Andrade Silva, Pierre-Cyril Renaud, Raone Beltrão-Mendes, Carlos Henrique Salvador, Alexandre Casagrande Faustino, Pedro Volkmer de Castilho, Paula Koeler Lira, Natalia Fraguas Versiani, Ricardo Sampaio, Santiago Carvalho, Marina Zanin, Geruza Leal Melo, Anne Karoline de Oliveira, Paulo Afonso Hartmann, Leonardo Carreira Trevelin, Marianela Velilla, Ana Raíssa Cunha Costa, Luiz Flamarion B. Oliveira, Patrício Adriano da Rocha, Carla Danielle de Melo-Soares, Dênis A. Sana, Danielle de Oliveira Moreira, Nivaldo Peroni, Carolina Depolito Melo, Marina Furlan Giubbina, José Julio de Toledo, Fredy Ramírez Pinto, Julio Chacón Pacheco, Javier Hinojosa, Pablo Gerardo Fernández Santiago, Maximiliano Augusto Benedetti, Vinícius Santana Orsini, Patrícia Gonçalves Guedes, Elisandra de Almeida Chiquito, Fabiane Girardi, Douglas de Matos Dias, Layla Reis de Andrade, Soledad de Bustos, Maria João Ramos Pereira, Wellington Hannibal, Mariana Bueno Landis, Juliano André Bogoni, Gindomar Gomes Santana, Eloisa Neves Mendonça, Miguel Coutinho Moretta Monteiro, Andre Monnerat Lanna, Isadora Beraldi Esperandio, Francys E. da Veiga da Costa, Sérgio Lucena Mendes, Wesley Dáttilo, Juan M. Campos Krauer, Sebastián Cirignoli, Fernando Gonçalves, Caryne Braga, Helena Godoy Bergallo, Ariane Teixeira Bertoldi, J. Antonio de la Torre, Luciana Souza Araújo, Paulo Marinho, Carla Cristina Gestich, Magnus Machado Severo, Ludmilla Oliveira Ribeiro, Juliane Pereira-Ribeiro, Jairo José Zocche, Mariana B. Nagy-Reis, Fernanda Zimmermann Teixeira, Fábio D. Mazim, Fernando Ferreira de Pinho, Leandro Perez Godoy, André Valle Nunes, Mozart C. Freitas-Junior, André Luiz Ferreira da Silva, Bruno Leles, Flávio Kulaif Ubaid, Fernando Pedroni, Vilmar Picinatto Filho, Sofia Marques Silva, Allison L. Devlin, Denise Lidoro de Mattia, William Douglas de Carvalho, Juan A. Martínez-Lanfranco, Marcela Alvares Oliveira, Bruna Silva Santos, Jorge Ferreira Lima Neto, Fernando Lima, Emiliano Guijosa-Guadarrama, Amadeo Sánchez, Juan I. Reppucci, Sixto Fernández Ramirez, Simonne Chinem, Ana Yoko Ykeuti Meiga, Vinicius A. G. Bastazini, Omar Correia Neto, Gabriel Lima Aguiar, Camila Cantagallo, Luiz H. Varzinczak, Italo Mourthe, Yamil Edgardo Di Blanco, Lydia Möcklinghoff, Bruna Gomes Oliveira, Stefani Gabrieli Age, Gabriel Preuss, Pryscilla Moura Lombardi, José Maurício Barbanti Duarte, Nicholas Gengler, Paul François Colas-Rosas, Paula Gonzalez Ciccia, Fernanda Guedes da Silva, Claudia Zukeran Kanda, Marcelo Hideki Yamane, Marina Lima da Silva, Gustavo Alvez da Costa Toledo, Cintia Gisele Tellaeche, Guilherme Cavicchioli, Larissa Oliveira Gonçalves, Juliana Silveira dos Santos, Alessandra Bertassoni, Newton Mota Filho, Nila Rássia Costa Gontijo, Maria Augusta Andrade da Silva, Guillermo E. Gil, Cyntia Cavalcante Santos, Alexandre Camargo Martensen, Anelise Montanarin, Barbara Zimbres, Anna Carolina Figueiredo de Albuquerque, Frédéric Delsuc, Mircea Mihart Hidalgo, Fernando R. Tortato, Breno Campelo Lima, Ana Cristina Mendes de Oliveira, Rodolfo Assis Magalhães, Eduardo Marques Santos, Ezequiel Pedó, Danianderson Rodrigues Carvalho, Marcelo Cervini, Antonio M. Mangione, Nereyda Falconi, Jose Roberto de Matos, Roberta Montanheiro Paolino, Mauricio Neves Godoi, Rodrigo Costa Araújo, Tayana Godim, Itiberê P. Bernardi, Daniel M. Casali, Alberto Gonzalez Gallina, Flávia P. Tirelli, Carlos Henrique de Freitas, Marcelo Juliano Rabelo Oliveira, Viviana B. Rojas Bonzi, Fernando A. Perini, Catalina Sánchez-Lalinde, Daniela Rodrigues Vasconcellos, Katia Maria Paschoaletto Micchi de Barros Ferraz, Juarez Carlos Brito Pezzuti, Julia Camara Assis, João Gabriel Ribeiro Giovanelli, Lucía Martínez Retta, Renata Twardowsky Ramalho Bonikowski, Rubem A.P. Dornas, Igor Kintopp Ribeiro, Alvaro García-Olaechea, Ricardo Sartorello, Camila Clozato Lara, Marcos Adriano Tortato, Clinton N. Jenkins, Anderson Feijó, Andrew J. Noss, Roque Lázaro de Gaspari Júnior, Alberto Yanosky, Gabriela Teixeira Duarte, Yaribeth Bravata de la Cruz, Erica Vanessa Maggiorini, Robson Odeli Espíndola Hack, Marcos de Souza Fialho, Noé U. de la Sancha, Camila Silveira Lima, Ricardo S. Bovendorp, Cláudia Bueno de Campos, Fernando Gaspari, Marcelo de Assumpção Pereira da Silva, Alexandre Reis Percequillo, Mauro Galetti, Manoel dos Santos-Filho, Filipe Pereira Rego Santos, Alexandre Martins Costa Lopes, Lucas Neves Perillo, Cindy M. Hurtado, Paula Akkawi, Lilian Bonjorne, Rony García Anleu, Julia Martinez Pardo, Anamélia de Souza Jesus, Ramon Lima Silva, Kena Ferrari Moreira da Silva, Franco L. Souza, Maria Santina de Castro Morini, Arnaud Leonard Jean Desbiez, Caroline Leuchtenberger, João Alves de Oliveira, Ailin Gatica, Luiza Neves Guimarães, Alan N. Costa, Gustavo Gabirele Gaspari, Colleen McDonough, Marcela Figuerêdo Duarte Moraes, Erick Francisco Aguiar, Átilla Colombo Ferreguetti, Denison José Henz, Adryelle Francisca de Souza Moreira, Eduardo G. Carrano, Cristina Jaques da Cunha, Edson Fiedler de Abreu-Júnior, Mariana Sampaio Xavier, Gabriel Selbach Hofmann, Ana Cristyna Reis Lacerda, Ricardo Corassa Arrais, Viviane Maria Guedes Layme, Paulo Ribeiro, Rodrigo Lima Massara, Francisco Grotta-Neto, Jéssica Caroline de Faria Falcão, Gustavo A. Marás, Milton Cezar Ribeiro, Elizandra de Matos Cardoso, Antonio Rossano Mendes Pontes, Armando Muniz Calouro, Tatiane Campos Trigo, Adriana Bocchiglieri, Bernardo Brandão Niebuhr, Otávio Santi Ribeiro, Wilson Roberto Spironello, Emiliano Esterci Ramalho, Ângela Camila Deffaci, Santiago Escobar, Rodrigo Raúl León Pérez, Akyllan Zoppi Medeiro, Ricardo Miranda Braga, Hugo Cabral, Maíra Benchimol, Sean Keuroghlian-Eaton, Juan Carlos Rudolf, Nina Attias, Felipe Moreli Fantacini, Jardel Brandão Seibert, Laura K. Marsh, Sérgio Bazilio, Laís dos Santos Everton, Fernando Cesar Cascelli de Azevedo, Marcelo Passamani, Liana Mara Mendes de Sena, Mario Henrique Alves, Franciane Almeida da Silva, Vinícius Peron de Oliveira Gasparotto, Karl-L. Schuchmann, Ana Carolina Srbek-Araujo, Emerson M. Vieira, Felipe Pedrosa, Clarissa Alves da Rosa, Ricardo Machado, Júlia Beduschi, Júlia Emi de Faria Oshima, Luiz Gustavo R. Oliveira-Santos, Henrique Villas Boas Concone, Alexandre Vogliotti, Leonardo Henrique da Silva, Débora Regina Yogui, Manuela Vieira dos Santos, Carlos Candia-Gallardo, Rafael Souza Cruz Alves, Marcelo Magioli, Adriano Pereira Paglia, Murillo Prado da Silva, Pablo Rodrigues Gonçalves, Marina Rivero, Jose Luis Cartes, Lívia de Almeida Rodrigues, Mayara Guimarães Beltrão, Felipe Bortolotto Peters, Jéssica Helena Mangueira Dias, Josué Santos Almeida, Robert L. Wallace, Ludmila Hufnagel, Daiane Cristina Carreira, Danielle D. Brown, Rogério Grassetto Teixeira da Cunha, Jorge José Cherem, Helio Secco, Pablo G. Perovic, Daniele Barcelos, Ubiratan Piovezan, Caetano Troncoso Oliveira, Elvira D'Bastiani, André Hirsch, Ana Maria de Oliveira Paschoal, Marina Xavier da Silva, Valeria Towns, Edgar Federico Rivadeneira, Marinêz Isaac Marques, Ronaldo Gonçalves Morato, Roxane Schaub, Marcus Vinícius Vieira, Ednaldo Cândido Rocha, Shirley Seixas Pereira Silva, Ingridi Camboim Franceschi, Rodrigo Ayala, Mariana Guenther, Fernando Carvalho, Paula Modenesi Ferreira, John Polisar, Rafael Reyna Hurtado, Burton K. Lim, Alejandro Jesus, Andressa Gatti, Agnis Cristiane de Souza, Pedro Henrique de Faria Peres, Luziene Conceição de Sousa, Gabriela S Oliveira, Alex Bager, Ana Kellen Nogueira Campelo, Marcell Soares Pinheiro, Carlos Eduardo Lustosa Esbérard, Marília A. S. Barros, Marcos Dums, Gabrielle Beca, Daniella Leal Ramos, Bruno Augusto Torres Parahyba Campos, Flavia Caruso, Marcelo Gordo, Diana Friedeberg, Fernanda Delborgo Abra, Luana Marina de Castro Mendonça, Carlos Benhur Kasper, Silvia Benito Santamaría, Fabio de Oliveira Roque, Cinthya Chiva dos Santos, Guilherme Mourão, José Fernando Moreira Ramírez, Rita de Cassia Bianchi, Mario S. Di Bitetti, Nacho Villar, Fernando C. Passos, Flávio Henrique Guimarães Rodrigues, Herbert Duarte, Sabrina Laurito, João Paulo Pandini Favoretti, Paula Cruz, Olivier Pays, Diego Astúa, Pedro Cordeiro Estrela, Saulo Ramos Lima, Cecília Bueno, Tadeu Gomes de Oliveira, Alessandro Rocha, Tainah Cruz Moreira, Laury Cullen, Lucas Lobo Barbosa, Carlos A. Peres, William Bercê, Sara Cortez, Raissa Danielle Praxedes Grangeiro, Rafael Hoogesteijn, Thiago Bernardes Maccarini, María José Andrade-Núñez, Carlos Eduardo Fragoso, Alex Augusto Abreu Bovo, Lucas Leuzinger, Nilton C. Cáceres, Luiz Henrique Medeiros Borges, Joceleia G. Koenemann, Nielson Pasqualotto, Rugieri Juárez, Graziele Oliveira Batista, Micaela Camino, Kathrin Burs, Andrezza Bellotto Nobre, Elildo A.R. Carvalho, Nathália Fernandes Canassa, Donald P. Eaton, Carlos Rodrigo Brocardo, Bráulio A. Santos, Fernanda Cavalcanti de Azevedo, Nicole da Rosa Oliveira, Thiago Ferreira Rodrigues, Verónica Andrea Quiroga, Bernardo Papi, André Luis Moura Botelho, Hugo Fernando del Castillo Cordero, Rosane Vieira Marques, Hugo Reis Medeiros, Gastón Andrés Fernandez Giné, Natalia Mariana Denkiewicz, Vinicius Rodrigues Tonetti, Rafael de Souza Laurindo, Paula Fabiana Pinheiro, Larissa L. Bailey, Martin Roberto Del Valle Alvarez, Ezequiel Vanderhoeven, Vinicius Alberici, Cynthia Elisa Widmer, Claudia Regina Silva, Leonardo Sartorello, Institut des Sciences de l'Evolution de Montpellier (UMR ISEM), École pratique des hautes études (EPHE), Université Paris sciences et lettres (PSL)-Université Paris sciences et lettres (PSL)-Université de Montpellier (UM)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre National de la Recherche Scientifique (CNRS)-Institut de recherche pour le développement [IRD] : UR226, Marcos Santos P., Bocchiglieri A., Garcia Chiarello A., Pereira Paglia A., Moreira A., Souza A.C., Abba A.M., Gatica A., Zoppi Medeiro A., Costa A.N., Gonzalez Gallina A., Yanosky A., Jesus A., Bertassoni A., Rocha A., Abreu Bovo A.A., Bager A., Cravino Mol Alexandra, Universidad de la República (Uruguay). Facultad de Ciencias. Instituto de Ecología y Ciencias Ambientales., Camargo Martensen A., Casagrande Faustino A., Martins Costa Lopes A., Reis Percequillo A., Vogliotti A., Keuroghlian A., Colina M.A., Devlin A., García-Olaechea A., Sánchez A., Srbek-Araujo A.C., Ochoa A.C., Mendes Oliveira A.C., Reis Lacerda A.C., Nogueira Campelo A.N., Oliveira Paschoal A.M., Cunha Costa A.R., Ykeuti Meiga A.Y., Souza Jesus A., Feijó A., Hirsch A., Ferreira da Silva A.F., Moura Botelho A.L., Regolin A.L., Monnerat Lanna A., Valle Nunes A., Kindel A., Magro Moraes A., Gatti A., Noss A., Bellotto Nobre A., Montanarin A., Deffaci A.C., Figueiredo de Albuquerque A.C., Oliveira A.K., Mangione A.M., Rossano Mendes Pontes A., Teixeira Bertoldi A., Muniz Calouro A., Desbiez A., Fernandes A., Colombo Ferreguetti A., Andrade da Silva M.A., Zimbres B., Fernandes Lima Luciano B., Thoisy B., Niebuhr B.B., Papi B., Gómez-Valencia B., Santos B., Campelo Lima B., Gomes Oliveira B., Silva Santos B., Torres Parahyba Campos B.A., Leles B., Albuquerque França B.R., Lim B., Troncoso Oliveira C., Cantagallo C., Clozato Lara C., Silveira Lima C., Gestich C.C., Melo-Soares C.D., Peres C., Benhur Kasper C., Candia-Gallardo C., Angelo C., Fragoso C.E., Freitas C.H., Salvador C.H., Brocardo C.R., Depolito Melo C., Leuchtenberger C., Braga C., Sánchez-Lalinde C., Bueno C., Licarião Luna C., Rojano C., Hurtado C.M., Santos C.C., Tellaeche C., Rosa C., Bueno de Campos C., Silva C.R., Zukeran Kanda C., Jenkins N., McDonough C., Trapé Trinca C., Jaques da Cunha C., Widmer C.E., Santos C., Buscariol D., Carreira D.C., Rodrigues Carvalho D., Silva Ferraz D., Casali D., Thornton D., Rodrigues Vasconcellos D., Barcelos D., Brown D., Leal Ramos D., Oliveira Moreira D., Yogui D.R., Faria D., Sana D.A., Lidoro de Mattia D., Henz D.J., Friedeberg D., Kruger Pacheco Carvalho D.L., Astúa D., Queirolo D., Varela D., Eaton D., Matos Dias D., Rivadeneira E.F., Rocha E.C., Abreu-Júnior E.F., Carrano E., Marques Santos E., Freire Setz E.Z., Alves Ribeiro Carvalho E., Almeida Chiquito E., Matos Cardoso E., Neves Mendonça E., D’Bastiani E., Vieira E., Ramalho E.E., Guijosa-Guadarrama E., González E., Maggiorini E.V., Fischer E., Aguiar E.F., Castro E.P., Peña-Cuéllar E., Viveiros de Castro E., Brítez E.B., Vanderhoeven E.A., Pedó E., Lopes Rocha F., Girardi F., Oliveira Roque F., Dias Mazim F., Monteiro de Barros F., Martello F., Moreli Fantacini F., Pedrosa F., Bortolotto Peters F., Delborgo Abra F., Cavalcanti de Azevedo F., Silva Santos F., Guedes da Silva F., Zimmermann Teixeira F., Araujo Perini F., Passos F., Carvalho F., Cascelli de Azevedo F.C., Ferreira de Pinho F., Gonçalves, Lima F., Contreras-Moreno F., Pedroni F., Tortato F.R., Pereira Rego Santos F., Caruso F., Pereira Tirelli F., Miranda F.R., Guimarães Rodrigues F.H., Kulaif Ubaid F., Lopes Palmeira F.B., Almeida da Silva F., Grotta-Neto F., Souza F.L., Costa F.E., Pérez-Garduza F., Delsuc F., Lemos F.G., Ramirez Pinto F., Boaglio G.I., Fávero Massocato G., Preuss G., Selbach Hofmann G., Lima Aguiar G., Schuck Oliveira G., Teixeira Duarte G., Beca G., Fernandez Giné G.A., Oliveira Batista G., Gil G.E., Gonsioroski G., Secco H., Reis Medeiros H., Pfeifer Coelho I., Camboim Franceschi I., Bernardi I., Torre J.A., Zocche J.J., Seibert J.B., Faria Falcão J.C., Mangueira Dias J.H., Zorzal Nodari J., Alves Oliveira J., Ribeiro Giovanelli J.G., Pandini Favoretti J.P., Polisar J., Sponchiado J., Cherem J.J., Moreira Ramírez J.F., Toledo J.J., Barbanti Duarte J.M., Matos J.R., Arrabal J.R., Faria Oshima J.E., Fernandes Ribeiro J., Bogoni J.A., Chacón Pacheco J.A., Schuchmann K., Ferraz K., Santos Everton L., Bailey L., Oliveira Gonçalves L., Cullen L., Reis de Andrade L., Carreira Trevelin L., Bonjorne L., Almeida Rodrigues L., Leuzinger L., Neves Perillo L., Souza Araújo L., Hufnagel L., Oliveira Ribeiro L., Rezende Bernardo L.R., Rodrigues Oliveira-Santos L.G., Varzinczak L.H., Medeiros Borges L.H., Neves Guimarães L.H., Möcklinghoff L., Alvares Oliveira M., Magioli M., Assis Jardim M.M., Leite de Oliveira M., Tortato M.A., Dums M., Iezzi M.E., Ramos Pereira M.J., Jorge M.J., Castro Morini M.S., Bueno Landis M., Sampaio Xavier M., Barros M., Lima da Silva M., Rivero M., Zanin M., Marques I.M., Alves M.H., Di Bitetti M., Alvarez M., Graipel M.E., Neves Godoi M., Benedetti M.A., Guimarães Beltrão M., Coutinho Moretta Monteiro M., Paula M.J., Lages Perilli M.L., Prado da Silva M., Villar N., Moraes De Albuquerque N., Canassa N., Mota Filho N., Rosa Oliveira N., Pasqualotto N., Cáceres N.C., Attias N., Ochoa Favarini M., Santi Ribeiro O., Rodrigues Gonçalves P., Rocha P.A., Alves Condé P., Akkawi P., Koeler Lira P., Cruz P., Modenesi Ferreira P., Arroyo-Gerala P., Hartmann P.A., Tarso Zuquim Antas P., Marinho P.H., Faria Peres P.H., Peña-Mondragón J.L., Moura Lombardi P., Souza Laurindo R., Souza Cruz Alves R., Praxedes Grangeiro R.D., Lima Silva R., Beltrão-Mendes R., Twardowsky Ramalho Bonikowski R., Reppucci J., Corassa Arrais R., Sampaio R., Sartorello R., Siqueira Bovendorp R., McNab R., Espíndola Hack R.O., Assis Magalhães R., Costa Araújo R., Almeida Nobre R., León Pérez R.R., Lima Massara R., Cunha de Paula R., García Anleu R., Vieira Marques R., Dornas R., Gonçalves Rolim S., Cavalcanti S., Ramos Lima S., Ballari S., Santamaría S.B., Marques Silva S., Age S.G., Godim T., Sobral-Souza T., Bernardes Maccarini T., Ferreira Rodrigues T., Piovezan U., Cunha Tavares V., Quiroga V.A., Gasperotto Krepschi V., Picinatto Filho V., Galvão Bastazini V.A., Oliveira Gasparotto V.P., Santana Orsini V., Guedes Layme V.M., Hannibal W., Dáttilo W., Carvalho W.D., Loughry W.J., Di Blanco Y.E., Núñez-Regueiro M., Furlan Giubbina M., Passamani M., Carramaschi de Alagão Querido L., Alvez da Costa Toledo G., Kintopp Ribeiro I., Quintilham L., Bustos S., Maza J., Ferreira Lima Neto J., Von Kossel de Andrade Silva K., Sartorello L., Rampim L.E., Marás G., Camino M., Freitas-Junior M.C., Perovic P.G., Montanheiro Paolino R., Ferreira S.D., Towns V., Beraldi Esperandio I., Aximoff A., Beduschi J., Guenther M., Cassia Bianchi R., Keuroghlian-Eaton K., Lucena Mendes S., Fatima Cunha L., Cirignoli S., Ciocheti G., Alves do Prado H., Fernandes-Ferreira F., Mendes de Sena L.M., Hideki Yamane M., Brennand P., Silva R.D., Escobar S., Endo W., Reyna Hurtado R., Costa Gontijo R., Marsh L., Machado Severo M., Martinez Pardo J., Costa S.A., Leal Melo G., Gomes Santana G., Miranda Mourão G., Gaspari G.G., Duarte H., Cabral H., Silva L.H., Mendonça L., Barbosa L.L., Vieira dos Santos M., Figuerêdo Duarte Moraes M., Gordo M., Fraguas Versiani N., Cantero N., Pays O., Gonçalves Guedes P., Colas-Rosas P.F., Ribeiro P., Renaud P.C., Hoogesteijn R.J., Ayala R., Grassetto Teixeira da Cunha R., Schaub R., Laurito S., Eurich Betkowski S., Cortez S., Pereira Silva S.S., Gomes de Oliveira T., Spironello W.R., Gengler N., Mihart Hidalgo M., Juárez R., Iglesias J., Anacleto T.C., Souza Fialho M., Cavicchioli G., Barbosa Beccato M.A., Silva M., Correia Neto O., Galisteo Diemer Lopes K., Perez Godoy L., Ribeiro Luiz M., Rojas Bonzi V., Braga Ferreira G., Rabelo Oliveira M.J., Hinojosa J., Barbosa de Oliveira L.F., Nagy-Reis M.B., Fernández Ramirez S., Villas Boas Concone H., Mourthe I., Martínez-Lanfranco J., Zanoni J.B., Cruz Moreira T., Vega Guarderas Z., Bazilio S., Cervini M., Soares Pinheiro M., Gonçalves Morato R., Peroni N., Campos Trigo T., Bomfim Machado R., Gaspari F., Koenemann J., Rudolf J.C., Benchimol M., Vieira M.V., Martínez Retta L., Fernández Santiago P.G., Gonzalez Ciccia P., Cordeiro Estrela P., Carvalho S., Lustosa Esbérard C.E., Bravata-de la Cruz Y., Castro-Prieto J., Miranda Braga R., Cartes J.L., Andrade-Núñez M.J., Denkiewicz N.M., Falconi N., Brito Pezzuti J.C., Castillo Cordero H.E., Conceição de Sousa L., Gaspari Júnior R.L., Santos-Filho M., Almeida J.S., Thompson J., Silveira dos Santos J., Pereira-Ribeiro J., Burs K., Ferrari Moreira da Silva K., Velilla M., Xavier da Silva M., Sancha N., Pinheiro P.F., Volkmer de Castilho P., Bercê W., Camara Assis J., Rodrigues Tonetti V., Alves-Eigenhee M., Chinem S., Honda L., Godoy Bergallo H., Alberici V., Wallace R., Campos Krauer J.M., Ribeiro M.C., and Galetti M.

Subjects
0106 biological sciences, NEOTROPICAL REGION, biodiversity hotspot, xenarthra, habitat loss, Pilosa, HABITAT LOSS, Forest fragmentation, XENARTHRA, 010603 evolutionary biology, 01 natural sciences, purl.org/becyt/ford/1 [https], PILOSA, Ciencias Biológicas, Cingulata, neotropical mammals, purl.org/becyt/ford/1.6 [https], NEOTROPICAL MAMMALS, ComputingMilieux_MISCELLANEOUS, Ecology, Evolution, Behavior and Systematics, forest fragmentation, BIODIVERSITY HOTSPOT, pilosa, biology, Ecology, 010604 marine biology & hydrobiology, Xenarthra, FOREST FRAGMENTATION, Ecología, biology.organism_classification, Biodiversity hotspot, Data set, Geography, Habitat destruction, cingulata, neotropical region, [SDE.BE]Environmental Sciences/Biodiversity and Ecology, CINGULATA, CIENCIAS NATURALES Y EXACTAS
Abstract

Xenarthrans -anteaters, sloths, and armadillos- have essential functions for ecosystem maintenance, such as insect control and nutrient cycling, playing key roles as ecosystem engineers. Because of habitat loss and fragmentation, hunting pressure, and conflicts with domestic dogs, these species have been threatened locally, regionally, or even across their full distribution ranges. The Neotropics harbor 21 species of armadillos, 10 anteaters, and 6 sloths. Our data set includes the families Chlamyphoridae (13), Dasypodidae (7), Myrmecophagidae (3), Bradypodidae (4), and Megalonychidae (2). We have no occurrence data on Dasypus pilosus (Dasypodidae). Regarding Cyclopedidae, until recently, only one species was recognized, but new genetic studies have revealed that the group is represented by seven species. In this data paper, we compiled a total of 42,528 records of 31 species, represented by occurrence and quantitative data, totaling 24,847 unique georeferenced records. The geographic range is from the southern United States, Mexico, and Caribbean countries at the northern portion of the Neotropics, to the austral distribution in Argentina, Paraguay, Chile, and Uruguay. Regarding anteaters, Myrmecophaga tridactyla has the most records (n = 5,941), and Cyclopes sp. Have the fewest (n = 240). The armadillo species with the most data is Dasypus novemcinctus (n = 11,588), and the fewest data are recorded for Calyptophractus retusus (n = 33). With regard to sloth species, Bradypus variegatus has the most records (n = 962), and Bradypus pygmaeus has the fewest (n = 12). Our main objective with Neotropical Xenarthrans is to make occurrence and quantitative data available to facilitate more ecological research, particularly if we integrate the xenarthran data with other data sets of Neotropical Series that will become. Fil: Marques Santos, Paloma. Universidade Federal de Minas Gerais. Instituto de Ciências Biológicas; Brasil Fil: Bocchiglieri, Adriana. Universidade Federal de Sergipe; Brasil Fil: Garcia Chiarello, Adriano. Universidade de Sao Paulo; Brasil Fil: Pereira Paglia, Adriano. Universidade Federal de Minas Gerais. Instituto de Ciências Biológicas; Brasil Fil: Moreira, Adryelle. Amplo Engenharia e Gestão de Projetos ; Brasil Fil: Abba, Agustin Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Estudios Parasitológicos y de Vectores. Universidad Nacional de La Plata. Facultad de Ciencias Naturales y Museo. Centro de Estudios Parasitológicos y de Vectores; Argentina Fil: Paviolo, Agustin Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Biología Subtropical. Universidad Nacional de Misiones. Instituto de Biología Subtropical; Argentina Fil: Gatica, Ailin. Universidad Nacional de San Luis; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina Fil: Ochoa, Ana Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina Fil: de Angelo, Carlos Daniel. Universidad Nacional de Rio Cuarto. Facultad de Cs.exactas Fisicoquimicas y Naturales. Instituto de Ciencias de la Tierra, Biodiversidad y Ambiente. - Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Cordoba. Instituto de Ciencias de la Tierra, Biodiversidad y Ambiente.; Argentina Fil: Tellaeche, Cintia Gisele. Universidad Nacional de Jujuy. Facultad de Ciencias Agrarias. Centro de Estudios Ambientales Territoriales y Sociales; Argentina. Universidad Nacional de Jujuy. Instituto de Ecorregiones Andinas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Ecorregiones Andinas; Argentina Fil: Varela, Diego Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú | Universidad Nacional de Misiones. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú; Argentina Fil: Vanderhoeven, Ezequiel Andres. Ministerio de Salud. Instituto Nacional de Medicina Tropical; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Caruso, María Flavia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Administración de Parques Nacionales. Delegación Regional del Noroeste; Argentina Fil: Arrabal, Juan Pablo. Secretaria de Gobierno de Salud. Instituto Nacional de Medicina Tropical - Sede Puerto Iguazú Misiones; Argentina. Centro de Investigaciones del Bosque Atlántico; Argentina Fil: Iezzi, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú | Universidad Nacional de Misiones. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú; Argentina Fil: Di Bitetti, Mario Santiago. Centro de Investigaciones del Bosque Atlántico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú | Universidad Nacional de Misiones. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú; Argentina Fil: Cruz, Paula Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú | Universidad Nacional de Misiones. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú; Argentina. Centro de Investigaciones del Bosque Atlántico; Argentina Fil: Reppucci, Juan Ignacio. Administración de Parques Nacionales. Delegación Regional del Noroeste; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Benito Santamaria, Silvia. Centro de Investigaciones del Bosque Atlántico; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú | Universidad Nacional de Misiones. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú; Argentina Fil: Quiroga, Verónica Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Diversidad y Ecología Animal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto de Diversidad y Ecología Animal; Argentina Fil: Di Blanco, Yamil Edgardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú | Universidad Nacional de Misiones. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú; Argentina Fil: Marás, Gustavo Arnaldo. Administración de Parques Nacionales. Delegación Regional del Noroeste; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Camino, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Centro de Ecología Aplicada del Litoral. Universidad Nacional del Nordeste. Centro de Ecología Aplicada del Litoral; Argentina Fil: Perovic, Pablo Gastón. Administración de Parques Nacionales. Delegación Regional del Noroeste; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Martínez Pardo, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú | Universidad Nacional de Misiones. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú; Argentina Fil: Costa, Sebastián Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú | Universidad Nacional de Misiones. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú; Argentina Fil: Pinheiro, Fabiana. Universidade Federal do Rio Grande do Sul; Brasil Fil: Volkmer de Castilho, Pedro. Universidade Federal de Santa Catarina; Brasil Fil: Bercê, William. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil Fil: Camara Assis, Julia. Universidade Estadual Paulista Julio de Mesquita Filho. Faculdade de Engenharia.; Brasil Fil: Rodrigues Tonetti, Vinicius. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil Fil: Alves Eigenheer, Milene. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil Fil: Chinem, Simonne. Universidade de Sao Paulo; Brasil Fil: Honda, Laura K.. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil Fil: Bergallo, Helena de Godoy. Universidade do Estado de Rio do Janeiro; Brasil Fil: Alberici, Vinicius. Universidade de Sao Paulo; Brasil Fil: Wallace, Robert. Wildlife Conservation Society; Estados Unidos Fil: Ribeiro, Milton Cezar. Universidade de Sao Paulo; Brasil Fil: Galetti, Mauro. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil

Published
2019

45. Starch and Protein Characteristics of Chestnut Flours and Their Applications in Gluten-Free Products.

Author

Bresciani A, Russo D, Cervini M, Magni C, Giuberti G, and Marti A

Subjects
Fagaceae chemistry, Glutens chemistry, Glutens analysis, Amylose analysis, Amylose chemistry, Dietary Fiber analysis, Flour analysis, Diet, Gluten-Free, Plant Proteins chemistry, Plant Proteins analysis, Starch chemistry
Abstract

In the context of valorizing underutilized crops, this study investigated the starch and protein characteristics of chestnut varieties (Balestrera and Rossera) and their potential for use at 15% and 25% in reformulating gluten-free baked snacks and fresh pasta. Chestnut varieties differ in protein and starch content (Balestrera > Rossera), as well as in amylose, dietary fiber, and lipids (Balestrera < Rossera). Differences in starch and amylose content affected starch gelatinization (Balestrera < Rossera), pasting and retrogradation properties, and water absorption capacity at 90 °C (Balestrera > Rossera). No differences in water and oil absorption capacity and mixing properties were observed, neither in the protein profile nor in the nature of protein aggregates. Both varieties exhibited a good aptitude for producing gluten-free baked snacks and fresh pasta, even at enrichment levels of 25%. Overall, this study could provide valuable information for the development of gluten-free products using sustainable, underutilized crops.

Published
2024
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46. Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications.

Author

Cervini M, Lobuono C, Volpe F, Curatolo FM, Scazzina F, Dall'Asta M, and Giuberti G

Abstract

The use of native and malted triticale (MT) flour in dry pasta has been limited despite the potential of triticale in cereal-based food production. In this study, triticale-based dry spaghetti with increasing levels of substitution (0, 25, 50, and 75 g/100 g w / w ) of MT flour were formulated and analyzed. Samples were analyzed for technological and nutritional traits, including the in vitro starch and protein digestions. The gradual substitution of native triticale flour with MT increased ( p < 0.05) the total dietary fiber content, whereas total starch decreased ( p < 0.05). Adding MT flour increased the cooking loss and the stickiness of cooked pasta ( p < 0.05). Using MT flour modulated the in vitro starch digestion, lowering the slowly digestible and resistant starch contents. The in vitro protein digestibility was positively affected using MT at the highest substitution level. Overall, MT could be used to formulate dry pasta products being the substitution to native triticale up to 50 g/100 g, a good compromise between nutritional quality and technological characteristics.

Published
2024
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47. Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers.

Author

Rocchetti G, Zengin G, Giuberti G, Cervini M, and Lucini L

Abstract

Mealworm, migratory locust, and house cricket have recently been recognized by the European Commission as novel foods, thus being suitable in different food applications. In this work, we tested their powders as meat extenders at 5% ( w / w ) inclusion in beef burgers, considering their ability to vehicle phenolic compounds during simulated in vitro static gastrointestinal digestion (INFOGEST). Insect powders were abundant in different phenolic classes, recording the highest values in locust (LP; 314.69 mg/kg), followed by cricket (CP; 113.3 mg/kg) and mealworm (MWP; 51.9 mg/kg). Following a pan-cooking process, LP burgers were confirmed as the best source of phenolics, with a marked abundance of flavonoids and phenolic acids. Interestingly, the insect powders were found to affect the in vitro gastrointestinal bioaccessibility of phenolic compounds when compared with the CTR burger, likely promoted by the interactions between the phenolic compounds and proteins characterizing the tested insect powders. Among the most discriminant phenolic metabolites at the gastrointestinal level, we found several phenolic acids (mainly hydroxycinnamics), recording the highest content for the digested CP-containing burgers. Finally, stilbenes showed significant correlation values at the intestinal level with both antioxidant and enzymatic activities, while total flavonoids were the most correlated with the inhibition of acetylcholinesterase. Taken together, our preliminary findings demonstrated that insect powders added to beef burgers can promote the bioaccessibility and potential bioavailability of phenolics in the distal tracts of the intestine.

Published
2024
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48. Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation.

Author

García-Pérez P, Tomas M, Rivera-Pérez A, Patrone V, Giuberti G, Cervini M, Capanoglu E, and Lucini L

Subjects
Humans, Fermentation, Pectins pharmacology, Polygalacturonase, Phenols pharmacology, Digestion, Polyphenols analysis, Gastrointestinal Microbiome
Abstract

Interactions between dietary fiber and phenolic compounds in foods can influence their gastrointestinal fate. This study aimed to examine the effect of four types of pectin on the polyphenols of cherry laurel puree and human gut microbiota during a simulated in vitro gastrointestinal digestion and large intestine fermentation. Results revealed that the combined addition of different pectins and pectinase to cherry laurel puree significantly affected the content and bioaccessibility of phenolics. The addition of pectins and pectinase distinctively impacted the phenolic subclasses in both raw and post-digested/fermented cherry laurel puree, suggesting differential interactions due to structural features. Both pectins and pectinase modulated the composition of fecal microbiota after in vitro fermentation, increasing bacterial diversity following pectinase treatment. The combined addition of pectins followed by pectinase had differential impacts on polyphenol bioaccessibility and gut microbiome diversity, hence having a potential outcome in terms of human health., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Published
2024
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49. Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications.

Author

Piazza I, Carnevali P, Faccini N, Baronchelli M, Terzi V, Morcia C, Ghizzoni R, Patrone V, Morelli L, Cervini M, and Giuberti G

Abstract

Triticale-based biscuits were formulated with increasing substitution levels (i.e., 0, 25, 50, 75, and 100% w / w ) of malted triticale flour (MTF). The products were analyzed for technological and nutritional characteristics, including the evaluation of the in vitro starch digestion. The results indicated that the substitution of triticale flour with MTF increased ( p < 0.05) the total dietary fiber and ash contents. Total starch decreased ( p < 0.05) when the level of MTF increased in the formulation, causing an increase in reducing sugars and an increase in the starch hydrolysis index and in the in vitro predicted glycemic index (pGI). The hardness and spread ratio values of biscuits decreased ( p < 0.05) with increasing levels of MTF in the recipe. The lightness of doughs and biscuits decreased ( p < 0.05) with increasing MTF levels. Overall, MTF could be used to formulate biscuits with higher dietary fiber content than native triticale flour and a medium to high in vitro glycemic index value as a function of the substitution level.

Published
2023
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50. The Potential of Wine Lees as a Fat Substitute for Muffin Formulations.

Author

Bianchi F, Cervini M, Giuberti G, and Simonato B

Abstract

The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewiness of the end products were higher. ML25 and ML50 samples reached the highest volume, while the baking loss decreased due to WL's fiber components. ML25, ML50, ML75, and ML100 accounted for caloric reductions of 9, 18, 22, and 26%, respectively, compared to full-fat muffins. Muffins with WL showed a darker crust and crumb as lightness ( L *) decreased. Moreover, a * parameter increased with the increment of WL in the formulation, leading to a redder and less yellow-hued fat-replaced muffin. In conclusion, WL could effectively replace fat in the 25-50% range in muffins, achieving a final product with reduced calories, a higher dietary fiber content, higher volume, and promising sensory aspects.

Published
2023
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