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International Journal of Food Sciences and Nutrition Volume 70, 2019 - Issue 8
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In vitro and animal studies

Effect of pH control during rice fermentation in preventing a gliadin P31-43 entrance in epithelial cells

Marianna GalloDICMAPI, University of Naples Federico II, Naples, Italy; ;Engineering Department, University of Rome Niccolò Cusano, Rome, Italy;
,
Federica NigroEngineering Department, University of Rome Niccolò Cusano, Rome, Italy;
,
Francesca PassannantiDICMAPI, University of Naples Federico II, Naples, Italy;
,
Merlin NanayakkaraDepartment of Translational Medical Science, DISMET, University of Naples Federico II, Naples, Italy; ;European Laboratory for the Investigation of Food Induced Disease (ELFID), Naples, Italy;
,
Giuliana LaniaDepartment of Translational Medical Science, DISMET, University of Naples Federico II, Naples, Italy; ;European Laboratory for the Investigation of Food Induced Disease (ELFID), Naples, Italy;
,
Francesca ParisiDICMAPI, University of Naples Federico II, Naples, Italy;
,
Dana SalamehDICMAPI, University of Naples Federico II, Naples, Italy;
,
Andrea BudelliHeinz Innovation Center, Nijmegen, The Netherlands
,
Maria Vittoria BaroneDepartment of Translational Medical Science, DISMET, University of Naples Federico II, Naples, Italy; ;European Laboratory for the Investigation of Food Induced Disease (ELFID), Naples, Italy;
&
Roberto NigroDICMAPI, University of Naples Federico II, Naples, Italy; Correspondence[email protected]
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Pages 950-958 | Received 15 Jan 2019, Accepted 22 Mar 2019, Published online: 10 Apr 2019

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Sahar Sabahi, Aziz Homayouni Rad, Leili Aghebati-Maleki, Narges Sangtarash, Mahdi Asghari Ozma, Atefeh Karimi, Hedayat Hosseini & Amin Abbasi. (2023) Postbiotics as the new frontier in food and pharmaceutical research. Critical Reviews in Food Science and Nutrition 63:26, pages 8375-8402.
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Sevda Zoghi, Amin Abbasi, Fatemah Sadeghpour Heravi, Mohammad Hossein Somi, Zeinab Nikniaz, Seyed Yaghoub Moaddab & Hamed Ebrahimzadeh Leylabadlo. (2022) The gut microbiota and celiac disease: Pathophysiology, current perspective and new therapeutic approaches. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
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Articles from other publishers (15)

Francesca Furone, Claudia Bellomo, Martina Carpinelli, Martina Nicoletti, Francesca Natasha Hewa-Munasinghege, Majed Mordaa, Roberta Mandile, Maria Vittoria Barone & Merlin Nanayakkara. (2023) The protective role of Lactobacillus rhamnosus GG postbiotic on the alteration of autophagy and inflammation pathways induced by gliadin in intestinal models. Frontiers in Medicine 10.
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Rosa Colucci Cante, Angelica Recupero, Tommaso Prata, Federica Nigro, Francesca Passannanti, Marianna Gallo, Giulia Lentini, Roberto Nigro & Andrea Luigi Budelli. (2023) Valorisation through Lactic Fermentation of Industrial Wastewaters from a Bean Blanching Treatment. Fermentation 9:4, pages 350.
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Kareem Adebayo Koyum, Hooi Ling Foo, Norhayati Ramli & Teck Chwen Loh. (2023) Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents. Frontiers in Nutrition 10.
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Gennaro Salvatore Ponticelli, Marianna Gallo, Ilaria Cacciotti, Oliviero Giannini, Stefano Guarino, Andrea Budelli & Roberto Nigro. (2022) Genetic Algorithms for Optimal Control of Lactic Fermentation: Modelling the Lactobacillus paracasei CBA L74 Growth on Rice Flour Substrate. Applied Sciences 13:1, pages 582.
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Giulia Lentini, Federica Nigro, Rosa Colucci Cante, Francesca Passannanti, Marianna Gallo, Andrea Luigi Budelli & Roberto Nigro. (2022) Functional Properties of an Oat-Based Postbiotic Aimed at a Potential Cosmetic Formulation. Fermentation 8:11, pages 632.
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Mariangela Conte, Federica Nigro, Monia Porpora, Claudia Bellomo, Francesca Furone, Andrea Luigi Budelli, Roberto Nigro, Maria Vittoria Barone & Merlin Nanayakkara. (2022) Gliadin Peptide P31-43 Induces mTOR/NFkβ Activation and Reduces Autophagy: The Role of Lactobacillus paracasei CBA L74 Postbiotc. International Journal of Molecular Sciences 23:7, pages 3655.
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Sara Sáez-Orviz, Francesca Passannanti, Marianna Gallo, Rosa Colucci Cante, Federica Nigro, Andrea Luigi Budelli, Manuel Rendueles, Roberto Nigro & Mario Díaz. (2021) Lactic Acid Bacteria Co-Encapsulated with Lactobionic Acid: Probiotic Viability during In Vitro Digestion. Applied Sciences 11:23, pages 11404.
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Aslı AKSOY. (2021) Gıdalarda pH Ölçümünün Önemi. Haliç Üniversitesi Fen Bilimleri Dergisi 4:2, pages 193-216.
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Mariangela Conte, Monia Porpora, Federica Nigro, Roberto Nigro, Andrea Luigi Budelli, M. Vittoria Barone & Merlin Nanayakkara. (2021) Pro-Pre and Postbiotic in Celiac Disease. Applied Sciences 11:17, pages 8185.
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Marianna Gallo, Francesca Passannanti, Paola Schiattarella, Angela Esposito, Rosa Colucci Cante, Federica Nigro, Andrea Budelli & Roberto Nigro. (2021) Banana Puree Lactic Fermentation: The Role of Ripeness, Heat Treatment, and Ascorbic Acid. Applied Sciences 11:11, pages 5153.
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Concetta Di Natale, Elena Lagreca, Valeria Panzetta, Marianna Gallo, Francesca Passannanti, Michele Vitale, Sabato Fusco, Raffaele Vecchione, Roberto Nigro & Paolo Netti. (2021) Morphological and Rheological Guided Design for the Microencapsulation Process of Lactobacillus paracasei CBA L74 in Calcium Alginate Microspheres. Frontiers in Bioengineering and Biotechnology 9.
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Marianna Gallo, Francesca Passannanti, Concetta Schioppa, Salvatore Montella, Rosa Colucci Cante, Federica Nigro, Andrea Budelli & Roberto Nigro. (2021) Enzymatic pretreatment and lactic fermentation of wheat flour suspension at a high solid content. Journal of Food Processing and Preservation 45:4.
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Rosa Colucci Cante, Marianna Gallo, Federica Nigro, Francesca Passannanti, Andrea Budelli & Roberto Nigro. (2021) Mathematical Modeling of Lactobacillus paracasei CBA L74 Growth during Rice Flour Fermentation Performed with and without pH Control. Applied Sciences 11:7, pages 2921.
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Marianna Gallo, Francesca Passannanti, Rosa Colucci Cante, Federica Nigro, Paola Schiattarella, Salvatore Zappulla, Andrea Budelli & Roberto Nigro. (2020) Lactic fermentation of cereals aqueous mixture of oat and rice flours with and without glucose addition. Heliyon 6:9, pages e04920.
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Rosa Colucci Cante, Marianna Gallo, Federica Nigro, Francesca Passannanti, Dana Salameh, Andrea Budelli & Roberto Nigro. (2020) Lactic fermentation of cooked navy beans by Lactobacillus paracasei CBA L74 aimed at a potential production of functional legume‐based foods . The Canadian Journal of Chemical Engineering 98:9, pages 1955-1961.
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