Phytochemical Composition and Anti-Inflammatory Activity of Extracts from the Whole-Meal Flour of Italian Durum Wheat Cultivars

International Journal of Molecular Sciences

Barbara Laddomada¹  Miriana Durante¹  Fiorenza Minervini²  Antonella Garbetta²  Angela Cardinali²  Isabella D𠆚ntuono²  Sofia Caretto¹  Antonio Blanco³  Giovanni Mita¹ 

[1] Institute of Sciences of Food Production, CNR, 73100 Lecce, Italy; E-Mails:;Institute of Sciences of Food Production, CNR, 70125 Bari, Italy; E-Mails:;Department of Soil, Plant and Food Sciences, Section of Genetic and Plant Breeding, University of Bari Aldo Moro, 70124 Bari, Italy; E-Mail:

关键词: durum wheat;    bioactive compounds;    phenolic acids;    isoprenoids;    interleukin 8;    transforming growth factor β1;   

DOI  :  10.3390/ijms16023512

来源: mdpi

【 摘 要 】

In this study, the quali-quantitative composition of hydrophilic (phenolic acids) and lipophilic (isoprenoids) extracts from whole-meal flour of five elite Italian durum wheat cultivars was determined. Significant differences in the content of bioactive compounds were observed among the wheat extracts, in particular concerning the content of bound phenolic acids, lutein and β-tocotrienols. The cultivars Duilio and Svevo showed the highest amount of phenolic acids and isoprenoids, respectively. Extracts were evaluated for their anti-inflammatory activity on HT-29 human colon cells by measuring the levels of interleukin 8 (IL-8) and transforming growth factor β1 (TGF-β1). Durum wheat extracts significantly inhibited the secretion of the pro-inflammatory IL-8 mediator at 66 µg/mL of phenolic acids and at 0.2 µg/mL of isoprenoids. Conversely, the secretion of the anti-inflammatory mediator TGF-β1 was not modified by neither hydrophilic nor lipophilic extracts. These results provide further insight into the potential of durum wheat on human health suggesting the significance of varieties with elevated contents of bioactive components.

【 授权许可】

CC BY   
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