Oat and lentil-based muffins as a functional food: enhance glycaemia control, anti-inflammatory effects, and intestinal epithelium integrity

The increased interest in functional foods has driven research into health-promoting properties. This study evaluated muffins made with 100 % oatmeal (OM) or a 50:50 lentil/oatmeal flour mix (LM) using the INFOGEST in vitro model. Analysis included starch composition, glycaemic response, cytotoxicity, and immunomodulatory effects in Caco-2 cells under basal and stimulated conditions. Digestion revealed limited hydrolysis in oral/gastric phases, with increase in intestinal phase. OM exhibited 8.9 % higher starch and greater hydrolysis. In contrast, LM presented 9.3 % lower estimated glycaemic index. Both muffins were non-toxic. Under stimulation, LM showed stronger anti-inflammatory effects, decreasing interleukin-6/8 mRNA and cytokine levels, while upregulating Transforming Growth Factor-β under basal conditions. LM enhanced barrier integrity, reduced Acetyl-Coenzyme A acetyltransferase 2 , and upregulated Peroxisome proliferator-activated receptor-γ and Sirtuin 1 , indicating improved metabolic regulation. These findings highlight lentil/oatmeal muffins as functional options that may support glycaemic control and intestinal health, aiding strategies against diabetes and cardiovascular disease.

Keywords

Bioactive compounds Cytotoxicity Glycaemic index In vitro digestion Lentil snack Starch hydrolysis

URI

http://hdl.handle.net/10400.14/55824

Citation

Geraldo, R., Machado, M., Silva, S., & Pinho, S. et al. (2025). Oat and lentil-based muffins as a functional food: enhance glycaemia control, anti-inflammatory effects, and intestinal epithelium integrity. Journal of Functional Foods, 135, Article 107101. https://doi.org/10.1016/j.jff.2025.107101