In vitro digestates of spaghetti, made from durum or common wheat and dried at low or high temperature, were assessed for the occurrence of soluble sugars, gluten exorphins and phenolic acids. Digestates were also studied for coeliac toxicity, antioxidant properties, anti-glycation activity and capacity to inhibit amylolytic enzymes. Level of released sugars depended on the applied drying cycle. The exorphins C5 and A5 were found in all gastric or intestinal digestates, respectively. The fate of individual phenolic acids during cooking and digestion was not unidirectional, but the total content of phenolic acids increased as long as the digestion proceeded. Intestinal digestates presented the highest antioxidant capacity, while they kept coeliac toxicity. Gastric digestates showed potential inhibitory effects on α-amylase and α-glucosidase. These findings indicate that dried pasta, in addition to being a source of nutrients, delivers bioactive compounds and biological features being modulated by heat treatment and digestion process.

体外评估了硬粒小麦或普通小麦制成的意大利面条的消化物，并在低温或高温下进行了干燥，以评估其中是否存在可溶性糖，面筋外啡肽和酚酸。还研究了消化液的腹腔毒性，抗氧化性能，抗糖基化活性和抑制淀粉分解酶的能力。释放糖的水平取决于所应用的干燥周期。在所有胃或肠消化物中分别发现了exorphins C5和A5。蒸煮和消化过程中各个酚酸的命运不是单向的，但是随着消化的进行，酚酸的总含量会增加。肠道消化物具有最高的抗氧化能力，同时保持了腹腔毒性。胃消化物显示出对α-淀粉酶和α-葡萄糖苷酶的潜在抑制作用。