Alimenti Funzionali e Componenti Nutraceutici come Biomodulatori

Recent knowledge supports the hypothesis that, beyond meeting nutrition needs, diet may modulate various functions in the body and play beneficial roles in some diseases. Research on functional foods is addressing the physiologic effects and health benefits of foods and food components, with the aim of authorizing specific health claims. The recognition that oxidative stress plays a major role in the pathophysiology of cardiac disorders has led to extensive investigations of the protective effects of exogenous antioxidants, but results are controversial. A promising strategy for protecting cardiac cells against oxidative damage may be through the induction of endogenous phase 2 enzymes with the enhancement of cellular antioxidant capacity. Sulforaphane (SF), a naturally occurring isothiocyanate abundant in Cruciferous vegetables, has gained attention as a potential chemopreventive compound thanks to its ability to induce several classes of genes implicated in reactive oxygen species (ROS) and electrophiles detoxification. Antioxidant responsive element (ARE)-mediated gene induction is a pivotal mechanism of cellular defence against the toxicity of electrophiles and ROS. The transcription factor NF-E2-related factor-2 (Nrf2), is essential for the up-regulation of these genes. We investigated whether SF could exert cardioprotective effects against oxidative stress and elucidated the mechanisms underpinning these effects. Accordingly, using cultured rat neonatal cardiomyocytes as a model system, we evaluated the time-dependent induction of gene transcription, the corresponding protein expression and activity of various antioxidant and phase 2 enzymes (catalase, superoxide dismutase, glutathione and related enzymes glutathione reductase, glutathione peroxidase and glutathione S-transferase, NAD(P)H: quinone oxidoreductase 1 and thioredoxine reductase) elicited by SF. The results were correlated to intracellular ROS production and cell viability after oxidative stress generated by H2O2, and confirmed the ability of SF to exert cytoprotective effects acting as an indirect antioxidant. Furthermore, to get better insight into SF mechanism of action, we investigated the effect of SF treatment on Nrf2 and the upstream signalling pathways MAPK ERK1/2 and PI3K/Akt, known to mediate a pro survival signal in the heart. The use of specific inhibitors of ERK1/2 and Akt phosphorylation demonstrated their involvement in phase 2 enzymes induction. The concentration of SF tested in this study is comparable to peak plasma concentration achieved after dietary exposure giving clear relevance to our data to support dietary intake of Cruciferous vegetables in cytoprotection against oxidative stress, a common determinant of many cardiovascular diseases.

Strategie alimentari atte a incrementare il contenuto di Omega3 e CLA del latte

Tra i componenti naturali biologicamente attivi, e con cui è possibile arricchire il latte, notevole importanza rivestono gli acidi grassi Omega3 e i CLA. I ruoli benefici svolti da questi particolari lipidi si manifestano soprattutto nella regolazione dei processi infiammatori, nella prevenzione del diabete e delle malattie cardiovascolari; è inoltre dimostrato come i CLA abbiano attività anticancerogena e ipocolesterolemica, stimolino il sistema immunitario e prevengano l’insorgenza del diabete e delle malattie croniche non trasmissibili. Lo scopo di questo lavoro è stato quello di individuare, in condizioni sperimentali controllate e nelle comuni realtà di allevamento, le possibili strategie alimentari atte ad aumentare le concentrazioni di Omega-3 e CLA del latte vaccino, senza penalizzare i titoli di grasso del latte. I lavori sperimentali effettuati possono essere distinti in 3 fasi: una prima fase in cui l’oggetto principale delle ricerche svolte è stato l’incremento in acidi grassi Omega3 del latte, una seconda fase in cui l’obiettivo si è allargato anche all’incremento delle concentrazioni in CLA, e una terza fase che ha avuto come scopo quello di incrementare i livelli di Omega3 e CLA del latte senza penalizzare i titoli di grasso. Le strategie alimentari più efficaci si sono basate sulla modificazione degli apporti lipidici della razione attraverso la supplementazione con seme di soia o relativo olio, semi di lino o relativo olio, olii di pesce e acido stearico. Le ricerche svolte hanno evidenziato come, attraverso opportune ed accurate modulazioni degli apporti lipidici delle razioni, sia di fatto possibile innalzare i contenuti di acidi grassi della serie Omega3 e CLA nel latte vaccino, senza penalizzare i titoli del grasso del latte.

Innovative strategies for the mitigation of acrylamide content in different food products

Acrylamide (AA) is an undesirable food toxic compound, classified as 'probably carcinogenic to humans' by the International Agency for Research on Cancer due to its toxic effects, including neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity. AA is mainly formed during the heat treatment of foods (> 120 °C) by the Maillard reaction, an essential reaction that also allows the desired levels of shelf-life and sensory properties of various food products to be achieved. Over the years, authorities and regulations have become more restrictive regarding the maximum levels of AA permitted in foods and beverages. The latest Commission Regulation (EU) 2017/2158 contains reference levels and measures to reduce AA in several food groups that contribute to the highest dietary intake, making necessary the study of promising AA mitigation strategies. The aim of this PhD research project was to identify, characterise and optimise some AA mitigation strategies in the most at-risk widely consumed foods such as potato, coffee and bakery products. Some AA control strategies were selected and investigated for each food category, also considering the main quality characteristics of the final products. The comprehensive results obtained during the three years of research activity have allowed a deeper knowledge of the traditional and innovative AA mitigation strategies, which can be extremely useful for both the food industry and international authorities. The most promising strategies studied in terms of reduction of AA while maintaining the main quality characteristics of the examined foods were: the application of pulsed electric fields and yeast immersion as pre-treatments of chips for frying; the selection of high roasting degrees for coffee products; the selection of static baking conditions for biscuits; the optimisation of alternative biscuit’ formulations by both the use of chickpea legume flour and of flour from bean with intact cotyledon cell walls.