Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1) Servili M., Settanni L., Veneziani G., Esposto S., Massitti O., Taticchi A., Urbani S.,Montedoro GF., Corsetti A. (2006) The Use of Lactobacillus pentosus 1MO to Shorten thedebittering process time of black table olives (Itrana and Leccino cv.): a pilot-scaleapplication. J. Agric. Food Chem., 54, 3869-3875.Fifty lactobacilli isolated from black table olive brines were evaluated for their salt tolerance, resistance to oleuropeinand verbascoside, and ability to grow in modified filter-sterilized brines. A strain of Lactobacillus pentosuswas selected and used as a starter to ferment, in pilot plant, black olives (Itrana and Leccino cv.) in brinesmodified for pH, carbohydrate, and growth factor concentrations, at 28 °C. The temperature-controlled fermentationof Leccino cv. olives resulted in obtaining ready-toeat, high-quality table olives in a reduced-time process.HPLC analysis of phenolic compounds from fermented olives showed a decrease of oleuropein, a glucoside secoiridoidresponsible for the bitter taste of olive drupes, and an increase of the hydroxytyrosol concentration. Theselected strain of L. pentosus (1MO) allowed the reduction of the debittering phase period to 8 days.2) Femia A.P., Dolora P., Servili M., Esposto S., Taticchi A., Urbani S., Giannini A., SalvatoriM., Caderni G. (2008) No effects of olive oils with different phenolic content compared tocorn oil on 1,2 dimethylhydrazine-induced colon carcinogenesis in rats. Eur J Nutr., 47, 329–334.Some epidemiological and experimental studies suggest that olive oil, despite its elevated caloric content, mayhave protective activity against colon cancer, partially due to its phenolic content. However, little experimentalevidence exists to support this claim in vivo. Aim of the study To test the effect of olive oils with different phenoliccontent in a well-characterized model of colon carcinogenesis, comparing them with corn oil (CO). MethodsF344 rats were fed AIN-76 based diets for the entire experimental period; the diets contained 23% (w/w) oflipids from three different sources: extra-virgin olive oil rich in phenolic compounds (EV), rectified olive oil(ROO) with the same fatty acid composition but devoid of phenolic compounds and CO as a control diet. Oneweek later, rats were induced with 1,2-dimethylhydrazine (DMH) (150 mg/kg b.w. x 2 times) to measure preneoplasticlesions (aberrant crypt foci (ACF) and mucin depleted foci (MDF)) and tumours in the intestine. ResultsThirteen weeks after DMH, the numbers of ACF and MDF were similar in the different groups (ACF/colonwere 344.9 ± 27.0, 288.6 ± 28.5 and 289.8 ± 21.4 in CO, EV and ROO groups, respectively, means ± SE;MDF/colon were 8.83 ± 1.2, 8.41 ± 1.5 and 8.75 ± 1.6 in CO, EV and ROO groups, respectively, means ± SE).Thirty-two weeks after DMH, the incidence of tumours (rats with tumours/rats in the group) did not differamong the different groups (20/21, 18/19 and 20/20 in the CO, EV, and ROO groups, respectively). Similarly,the number of tumours/ rat in the colorectum (both adenomas and cancers) was not different in the three differentgroups (2.33 ± 0.26, 2.42 ± 0.41 and 2.25 ± 0.40 in CO, EV and ROO groups, respectively, means ± SE). ConclusionsOlive oil, irrespective of its phenolic content, does not affect DMH-induced colon carcinogenesis inF344 rats compared with CO.3) Servili M., Taticchi A., Veneziani G., Urbani S., Esposto S., Massitti O., Corsetti A.,Montedoro GF. (2006) Nuove tecnologie di deamarizzazione biologica per il miglioramentodella qualità delle olive da tavola. Rivista di frutticoltura, 3, 22-26.Confermata la possibilità di utilizzare a livello industriale un processo di deamarizzazione basato sull’impiego diceppi batterici selezionati. Notevolmente ridotti i tempi di lavorazione. Ampiamente garantita la sicurezzaalimentare del prodotto che ha anche soddisfatto i requisiti organolettici e sensoriali richiesti alle olive da mensain salamoia.4) Servili M., Minnocci A., Veneziani G., Taticchi A., Urbani S., Esposto S., Sebastiani L.,Montedoro GF. (2006) Compositional and structural modifications in table olives induced bynatural debttering process. Proceeding of the Second international seminar Olivebioteq 2006“Biotecnology and quality of olive tree products around the Mediterranean basin”, Mazara delVallo, 5-10 November 2006, Vol. II, 575-578.Olive fruits contain high concentrations of phenols, maily phenolic acids and phenolic alcohols, flavonoids andsecoiridoids, that can range between 1 – 3 % of the fresh pulp weight. Among them, the secoiridoid group isSISTAL - 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.it376