TECNICA MOLITORIA Vol. 70 - NOVEMBER 2019
CONTENT
58 - Employment of Caco-2 cell line in the study of the antioxidant activity of a phenolic extract from durum wheat bread
R. Acquistucci - V. Melini - F. Nobili
Some of the results, obtained in the frame work of a study performed to evaluate the effect of processing on bioactive components in cereal based foods, which concern the phenolic component, are reported in this paper. First phenols were determined in grain, re-milled semolina and bread. Then, to evaluate the antioxidant activity of phenols extracted from the bread sample, the Caco-2 cell model was used and the integrity of the monolayer was verified by measuring the trans epithelial electrical resistance (TEER) supported by the morphological analysis performed by the scanning electron microscopy (SEM). As regards the effect of the phenolic extract on the monolayer, no cellular damage was observed up to a dose of 10,0 μg/mL and the same amount resulted able to protect the cell from the damage produced by the oxidant agent AAPH. For a higher dose, the TEER decreased until complete necrosis as demonstrated by SEM images.
DEPARTMENTS
74 - CONVENTION
76 - CEREALS
84 - FEED PRODUCTION
92 - PASTA
98 - BREAD-MAKING
102 - MACHINES AND EQUIPMENT
112 - SANITATION
114 - NEW PRODUCTS
116 - LAWS
118 - NEWS
127 - COMPANIES ADDRESS
128 - ADVERTISER INDEX
