6533b7d4fe1ef96bd1261f70
RESEARCH PRODUCT
The soluble dietary fiber inulin can influence the bioaccessibility of enniatins.
Gianni SagratiniGuillermina FontAnnarita GiriGiuseppe MecaSauro VittoriJordi Mañessubject
AntifungalFusariumDietary Fibermedicine.drug_classDuodenumInulinBiological AvailabilityIn Vitro TechniquesSoluble dietary fiberchemistry.chemical_compoundFusariumDepsipeptidesmedicineHumansFood scienceSecondary metabolismSalivaTriticumchemistry.chemical_classificationbiologyChemistryInulinfood and beveragesGeneral MedicineBreadbiology.organism_classificationPepsin ABody FluidsEnzymeBiochemistryDigestionFood Sciencedescription
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, A(1), B and B(1)) 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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2012-05-25 | Foodfunction |