Papers by Andrea Gianotti
Frontiers in Bioscience, 2011
Food Research International, 2014
The aim of this study was to explore in 30 healthy volunteers the impact of whole Kamut® Khorasan... more The aim of this study was to explore in 30 healthy volunteers the impact of whole Kamut® Khorasan on the fecal microbiota by the phylogenetic microarray platform High Taxonomic Fingerprint (HTF)-Microbi.Array, and metabolic profiles by using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). With regard to the fecal microbiota, a tendency towards a reduction in Bacteroides/Prevotella and an enrichment in Clostridium cluster XIVa was observed after whole Kamut® Khorasan intake, compared to whole durum wheat adopted as control diet. The metabolic profile of subjects administered with the whole Kamut® Khorasan-based diet, in comparison to the control, was mainly characterized by phenol, nonanol and short chain fatty acids (SCFA), whereas alcohols, such as oleyl alcohol and isopropyl alcohol, better discriminated the whole durum wheat intake. Co-abundance analysis of microbiota and metabolome data evidenced the presence of a potentially health-promoting coabundance group (CAG), which was more abundant in the whole Kamut® Khorasan-based diet group. These results may contribute to support our previous in vivo findings related to the anti-inflammatory activity and counteraction of oxidative stress by Kamut® Khorasan-based cereal foods.
Handbook on Sourdough Biotechnology, 2012
Food Microbiology, 1997
In this paper, a central composite design has been applied to evaluate, by means of empirical mod... more In this paper, a central composite design has been applied to evaluate, by means of empirical modelling of the data, the importance of dough yield, NaCl, type of wheat flour, as well as fructose and citrate addition, on the growth and fermentative activity of mixed sourdough starters made by selected lactic acid bacteria and yeast. The dough yield variable was important in increasing yeast and lactic acid bacteria growth. The stimulating effect of NaCl on yeasts can be indirectly attributed to a reduction in competition with lactic acid bacteria for the available sugar. The latter were in turn inhibited by NaCl above a certain threshold level. Citrate and fructose modification can be used to optimize the relative ratios of acetic and lactic acids. This preliminary work considered neither microstructural rheological features of the dough, nor bread organoleptic properties. However, the results confirmed the key role of some ingredients in the interaction among the sourdough starters and in the regulation of their metabolism.
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Papers by Andrea Gianotti