Repository logo
 
Publication

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

2025-12-01Research article Open access
Simple item page
dc.contributor.authorGeraldo, Rafaela
dc.contributor.authorMachado, Manuela
dc.contributor.authorSilva, Sara
dc.contributor.authorPinho, Simão
dc.contributor.authorGouveia, Alexandra
dc.contributor.authorNeves, Delminda
dc.contributor.authorPinto, Elisabete
dc.contributor.authorPintado, Manuela
dc.contributor.authorVasconcelos, Marta W.
dc.date.accessioned2025-12-02T15:21:41Z
dc.date.available2025-12-02T15:21:41Z
dc.date.issued2025-12-01
dc.description.abstractThe 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.eng
dc.identifier.citationGeraldo, 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
dc.identifier.doi10.1016/j.jff.2025.107101
dc.identifier.eid105021981430
dc.identifier.issn1756-4646
dc.identifier.other9a9905e4-996c-4a0d-9441-c161a1461f80
dc.identifier.urihttp://hdl.handle.net/10400.14/55824
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBioactive compounds
dc.subjectCytotoxicity
dc.subjectGlycaemic index
dc.subjectIn vitro digestion
dc.subjectLentil snack
dc.subjectStarch hydrolysis
dc.titleOat and lentil-based muffins as a functional food: enhance glycaemia control, anti-inflammatory effects, and intestinal epithelium integrityeng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.titleJournal of Functional Foods
oaire.citation.volume135
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
134307814.pdf
Size:
2.88 MB
Format:
Adobe Portable Document Format
Download

Collections

CBQF - Contribuições em Revistas Científicas / Contribution to Journals