title: Phytochemical composition and anti-inflammatory activity of extracts from the whole-meal flour of Italian durum wheat cultivars.
abstract: 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.
authors: Institute of Sciences of Food Production, CNR, 73100 Lecce, Italy. barbara.laddomada@ispa.cnr.it.
authors: Barbara
authors: B
authors: Laddomada
authors: Institute of Sciences of Food Production, CNR, 73100 Lecce, Italy. miriana.durante@ispa.cnr.it.
authors: Miriana
authors: M
authors: Durante
authors: Institute of Sciences of Food Production, CNR, 70125 Bari, Italy. fiorenza.minervini@ispa.cnr.it.
authors: Fiorenza
authors: F
authors: Minervini
authors: Institute of Sciences of Food Production, CNR, 70125 Bari, Italy. antonella.garbetta@ispa.cnr.it.
authors: Antonella
authors: A
authors: Garbetta
authors: Institute of Sciences of Food Production, CNR, 70125 Bari, Italy. angela.cardinali@ispa.cnr.it.
authors: Angela
authors: A
authors: Cardinali
authors: Institute of Sciences of Food Production, CNR, 70125 Bari, Italy. isabella.dantuono@ispa.cnr.it.
authors: Isabella
authors: I
authors: D'Antuono
authors: Institute of Sciences of Food Production, CNR, 73100 Lecce, Italy. sofia.caretto@ispa.cnr.it.
authors: Sofia
authors: S
authors: Caretto
authors: Department of Soil, Plant and Food Sciences, Section of Genetic and Plant Breeding, University of Bari Aldo Moro, 70124 Bari, Italy. antonio.blanco@agr.uniba.it.
authors: Antonio
authors: A
authors: Blanco
authors: Institute of Sciences of Food Production, CNR, 73100 Lecce, Italy. giovanni.mita@ispa.cnr.it.
authors: Giovanni
authors: G
authors: Mita
mesh_terms: D000893:Anti-Inflammatory Agents / Q000494:pharmacology*; D005433:Flour; D005786:Gene Expression Regulation / Q000187:drug effects; D019073:HT29 Cells; D006801:Humans; D062385:Hydroxybenzoates / Q000494:pharmacology; D016209:Interleukin-8 / Q000378:metabolism; D008070:Lipopolysaccharides / Q000494:pharmacology; D010936:Plant Extracts / Q000494:pharmacology*; D013729:Terpenes / Q000494:pharmacology; D053773:Transforming Growth Factor beta1 / Q000378:metabolism; D014908:Triticum / Q000737:chemistry* / Q000145:classification
chemical_list: D000893:Anti-Inflammatory Agents; C508606:CXCL8 protein, human; D062385:Hydroxybenzoates; D016209:Interleukin-8; D008070:Lipopolysaccharides; D010936:Plant Extracts; C508960:TGFB1 protein, human; D013729:Terpenes; D053773:Transforming Growth Factor beta1; C017616:phenolic acid