Abstract
CALIMERO aims at investigating the structural, nutritional and metabolic features of pasta prepared, using dif-ferent drying cycles, from whole meal semolina having different protein content. The focus will be placed on the digestome of pasta obtained using in vitro gastroduodenal model, including the evaluation of the role of raw material and processing on digestibility, intestinal absorption and inflammation, and on the gut microbio-ta. Given that pasta quality may be modulated by the drying step but increased drying temperature may impair protein digestion and/or affect nutritional properties, two drying cycles will be used in pasta-making. Pasta samples will undergo in vitro digestion by using a static method including brush border enzymes. Advanced proteomic/metabolomic approaches will be used to evaluate the breakdown of proteins and to inform about the presence of peptides with potential positive or detrimental effects on human health. The characterization of the products of digestion transmigrated through the Caco-2 cells will allow collecting additional knowledge about the bioavailability of resulting peptides and of other pasta components. Alongside, digested pasta sam-ples will be administered to Caco-2 cells to evaluate inflammatory effects. Potential modulation induced by digested pasta in the gut microbiota will be investigated by in vitro gut fermentation. CALIMERO stems from the paucity of reports on protein digestibility in pasta, in contrast with those on starch digestion, and the in-creasing frequency of gluten sensitivity in the population. Given the strong relationship between product structure (defined by composition and processing) and nutritional functionality, and the modest number of studies on this topic, this proposal implies a holistic approach to the various aspects of these issues, combin-ing the expertise in food technology, proteomics, metabolomics, protein chemistry/biochemistry, nutrition and microbiology that are all present in the Consortium. Notably, the topics addressed by CALIMERO are of great relevance also to the general public and would help in shedding some light on the molecular aspects of a debate in which sides are often taken in the absence of scientific support.
Results achieved
The CALIMERO project successfully elucidated how wholemeal semolina protein content and pasta processing conditions shape the nutritional functionality of pasta. By integrating food technology, metabolomics, intestinal cell models and gut microbiota analyses within a single experimental framework, the project provided a comprehensive molecular characterization of the relationships between pasta composition, processing, digestibility, intestinal bioavailability and gut health-related functionality. The characterization of the pasta digestome by 1H NMR metabolomics, combined with intestinal transport experiments using differentiated Caco-2 cells, enabled the identification of digestion-derived metabolites and their intestinal bioavailability. The study revealed distinct metabolic profiles associated with semolina protein content and drying conditions, providing new insights into the fate of starch-derived metabolites during intestinal absorption. The biological activity of pasta digests was assessed using differentiated Caco-2 cells under physiological and inflammatory conditions. Digested pasta did not induce significant pro-inflammatory responses compared with untreated controls, supporting the intestinal safety of the experimental products under the investigated conditions. The project also demonstrated that both semolina quality and pasta processing significantly influence gut microbiota modulation. Pasta produced from high-protein semolina promoted a more favourable microbial profile than pasta obtained from medium-protein semolina by stimulating beneficial bacterial taxa, limiting opportunistic microorganisms and enhancing the production of health-promoting microbial metabolites, particularly butyrate. Among the experimental products, pasta obtained from high-protein semolina, particularly when combined with high-temperature drying, showed the most favourable modulation of gut microbiota composition and metabolism, whereas specific beneficial effects were also observed for the corresponding low-temperature drying process. Overall, CALIMERO demonstrates that both the characteristics of the raw material and the drying process are key determinants of pasta nutritional functionality, extending their impact well beyond technological quality. By elucidating the molecular mechanisms linking food structure, digestion and host–microbiota interactions, the project provides a robust scientific framework for the development of cereal-based foods with improved nutritional functionality and gut health-promoting potential.Dettagli del progetto
Responsabile scientifico: Alessandra Bordoni
Strutture Unibo coinvolte:
Dipartimento di Scienze e Tecnologie Agro-Alimentari
Coordinatore:
Università degli Studi di MILANO(Italy)
Contributo totale Unibo: Euro (EUR) 49.615,00
Durata del progetto in mesi: 24
Data di inizio
12/10/2023
Data di fine:
28/02/2026
