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4. Russo F., Chimienti G., Riezzo G., Pepe G., Petrosillo G., Chiloiro M., Marconi E. (2008).Inulin-enriched pasta affects lipid profile and Lp(a) concentrations in Italian young healthymale volunteers. European Journal of Nutrition 47: 453-459.Inulin has been suggested to have beneficial effects on lipids, especially on triglyceridemia. Few data are availableabout the effects of inulin on Lipoprotein(a), a low-density lipoprotein-like particle considered as an independentrisk factor for atherosclerosis. Adding inulin to pasta could be a preventive strategy for delaying the onsetof atherosclerosis. Aim of the study was to evaluate the effects of inulin-enriched pasta on lipid profile andon Lipoprotein(a) in young healthy subjects. Methods Twenty-two young healthy male volunteers entered a randomizeddouble blind cross-over study consisting of a 2-weeks run-in period, a baseline assessment, two 5-weeks study periods (11% inulin- enriched or control pasta), and an 8-weeks wash-out period in between. Serumlipid concentrations were evaluated by routine biochemical analyses and plasma Lipoprotein (a) concentrationsby ELISA. The size of apolipoprotein( a) isoforms was determined by Western blot and immunodetection. ResultsSignificant differences at baseline and in the treatment groups were found for DL-cholesterol (P = 0.004),total holesterol/HDL-cholesterol ratio P = 0.006), triglycerides P = 0.04), and Lipoprotein(a) P = 0.02) concentrations(data nalyzed by Friedman test). Dunn’s multiple comparison test was used to assess the significance ofdifferences between inulin-enriched pasta diet vs. baseline. HDL-cholesterol concentrations increased by 35.9%;total cholesterol/ HDL-cholesterol ratio, triglycerides, and Lipoprotein(a) concentrations decreased by 22.2, 23.4,and 16.5% respectively. Conclusions Inulin-enriched pasta administration induced significant effects on lipidpattern parameters in young healthy volunteers, including a significant reduction in Lipoprotein(a) concentrations.5. Cubadda R., Marconi E. (2008). Sviluppo di alimenti funzionali a base di cereali arricchiticon β-glucani dell’orzo: una rassegna. Ingredienti Alimentari VII, Febbraio, 6-13.In questa rassegna sono illustrate le caratteristiche chimico-fisiche e gli aspetti tecnologici e nutrizionali dei β-glucani, con particolare riferimento a quelli dell’orzo. Inoltre vengono riportati i risultati di una sperimentazioneche ha evidenziato la possibilità di utilizzare con successo tecniche fisiche, quali la classificazione ad aria, per laproduzione di sfarinati d’orzo arricchiti in β-glucani. Tali sfarinati sono stati quindi utilizzati come ingredientiper la produzione di differenti alimenti funzionali (pasta, pane, biscotti e taralli) ad elevato contenuto in fibraalimentare e β-glucani utili nel controllo della glicemia e della colesterolemia.6. Verardo V., Bonoli M., Marconi E., Caboni M.F. (2008). Distribution of bound hydroxycinnamicacids and their glycosyl esters in barley (Hordeum vulgare L.) air-classified flour:comparative study between reversed phase-high performance chromatography−mass spectrometry(RP-HPLC/MS) and spectrophotometric analysis. Journal of Agricultural and FoodChemistry, 56(24): 11900-11905.The level of bound hydroxycinnamic acid was determined by spectrophotometry (as total hydroxycinnamiccompounds and free-radical-scavenging activity) and reversed-phase high performance chromatography (RP-HPLC) coupled to mass spectrometry (MS) in barley flours (whole meals and air-classified fractions: coarsefraction and fine fraction). Hydroxycinnamic acids and their derivatives were the main bound phenols in barleyflours. A total of 12 different hydroxycinnamic acids were identified and quantified by HPLC/diode array detector(DAD)−MS within 90 min. Ferulic acid (as a simple and glycosylated derivative) was the main phenolic acidin barley flours, representing 89−93% of total hydroxycinnamic acids. The amount of total hydroxycinnamicacid in air-classified coarse fraction was 2 and 3 times higher than those of whole meal and the air-classified finefraction, respectively. Similarly, the coarse fraction showed higher antioxidant activity (650.03 µmol ofTEAC/100 g of flour) compared to whole meal and the fine fraction (388.78 and 320.27 µmol of TEAC/100 g offlour, respectively).SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it259