The Role of Vitamin D in Supporting Health in the COVID-19 Era

The genomic activity of vitamin D is associated with metabolic effects, and the hormone has a strong impact on several physiological functions and, therefore, on health. Among its renowned functions, vitamin D is an immunomodulator and a molecule with an anti-inflammatory effect, and, recently, it has been much studied in relation to its response against viral infections, especially against COVID-19. This review aims to take stock of the correlation studies between vitamin D deficiency and increased risks of severe COVID-19 disease and, similarly, between vitamin D deficiency and acute respiratory distress syndrome. Based on this evidence, supplementation with vitamin D has been tested in clinical trials, and the results are discussed. Finally, this study includes a biochemical analysis on the effects of vitamin D in the body’s defense mechanisms against viral infection. In particular, the antioxidant and anti-inflammatory functions are considered in relation to energy metabolism, and the potential, beneficial effect of vitamin D in COVID-19 is described, with discussion of its influence on different biochemical pathways. The proposed, broader view of vitamin D activity could support a better-integrated approach in supplementation strategies against severe COVID-19, which could be valuable in a near future of living with an infection becoming endemic.     

The role of corn starch,amaranth flour,pea isolate,and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

The removal of gluten from bakery products, in order to produce foods (mainly based on gluten-free cereal flours and starch) for people with celiac disease, impairs dough’s capacity to properly develop during leavening and baking. The main aim of this research was to produce and evaluate some experimental gluten-free (GF) doughs containing different levels of corn starch, amaranth flour (to enhance the nutritional benefits), pea isolate (to increase the protein content) and Psyllium fiber (as thickening agent and fiber source) in order to study the influence of the different ingredients on the rheological properties and on the ultrastructure of the doughs. Psyllium fiber generally enhanced the physical properties of the doughs, due to the film-like structure that it was able to form, and the most complex among the experimental formulations looked promising in terms of final bread technological and nutritional quality even when compared to two different commercial GF mixtures.     

In Vitro Starch Digestibility of Commercial Gluten‐Free Pasta: The Role of Ingredients and Origin

Gluten replacement in gluten‐free (GF) products presents major challenges for the food industry in terms of sensorial, technological and nutritional characteristics. The absence of gluten reportedly affects starch digestibility, thus increasing the postprandial glycaemic response. However, the role of ingredients and processing conditions has been addressed only seldom. We investigated the in vitro starch digestibility of 9 commercial GF products (5 Italian pasta and 4 Oriental noodles) differing in formulation and processing conditions. Content of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were assessed and combined with information on starch pasting properties and on the overall protein organization. Oriental noodles presented higher relative levels of RS and RDS than Western‐style pasta, that often had SDS levels compatible with low rates of starch digestion. As regard formulation, presence of multiple ingredients seems to likely increase the RDS level, as did the different protein organization in the various samples.     

Structure-quality relationship in commercial pasta: a molecular glimpse

Presence and stability of a protein network was evaluated by fluorescence spectroscopy, by protein solubility studies, and by assessing the accessibility of protein thiols in samples of commercial Italian semolina pasta made in industrial plants using different processes. The pasting properties of starch in each sample were evaluated by means of a viscoamylograph. Magnetic resonance imaging (MRI) was used to evaluate water distribution and water mobility in dry pasta, and at various cooking times. The molecular information derived from these studies was related to sensory indices, indicating that protein reticulation was dependent on the process conditions, which affected water penetration, distribution, and mobility during cooking. Products with a crosswise gradient of water mobility once cooked had the best sensory scores at optimal cooking time, whereas products with a less compact protein network performed better when slightly overcooked.     

From wheat sourdough to gluten‐free sourdough: a non‐conventional process for producing gluten‐free bread

Gluten‐free (GF) sourdough was prepared from wheat sourdough and analysed both in fresh (GFS) and dried forms (DGFS). The gluten content in each GF sourdough sample was <20 mg kg^?1. The dough leavening capacity and the properties of the bread samples were investigated and compared to those of bread prepared using bakery yeast (Saccharomyces cerevisiae). Two commercial rice‐based mixtures (different for the presence/absence of buckwheat flour) were used to prepare bread samples. In GFS, lactic acid bacteria (LAB) and yeasts were found in amounts corresponding to 10⁸ and 10⁷ CFU g^?1, respectively, whereas both LAB and yeasts were detected in lower amounts (about 10⁶ CFU g^?1) in DGFS. When used in bread‐making, both GFS types produced significant dough acidification and exhibited good dough development during proofing, resulting in loaves with specific volume values between 3.00 and 4.12 mL g^?1, values similar to those obtained for reference bread (3.05÷4.15 mL g^?1). The use of GFS was effective in lowering the bread staling rate during storage for up to 7 days.     

High-amylose and Tongil type Korean rice varieties: physical properties,cooking behaviour and starch digestibility

Food Science and Biotechnology - The National Institute of Crop Science, Rural Development Administration (RDA) of Korea is presently developing new rice varieties suitable for producing Western...     

Temperature-induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta

Semolina with high protein content and strong gluten is recognized as the best raw-material for pasta-products with a good cooking quality, while little consideration has been given to semolina dough elasticity when heating is applied. In this research, a new technique was developed by adapting the Glutograph (Brabender GmbH&Co., Duisburg, Germany) to measure the changes in elasticity induced by heating on a sheeted dough. The information obtained by this procedure was related to the firmness of cooked pasta. Starting from semolina of four durum wheat varieties with differences in protein quantity and quality, dough samples were prepared in a Farinograph at a hydration level of 35 %. Each dough was sheeted by a home-made pasta machine, obtaining disks of 5 cm diameter and 2.1 mm thickness. Stretching (10 s) and relaxation (30 s) cycles were applied repeatedly during the test time, while dough temperature was increased from 30 to 90 °C at 1.2 °C/min. For each peak recorded, stretching and recovery values were calculated and plotted against sample temperature. Both stretching and recovery curves were integrated and the loss of elasticity was calculated. Results showed as high elasticity loss during heating is related to low firmness of the related cooked pasta.     

Structuring and texturing gluten-free pasta: egg albumen or whey proteins?

The effects of adding egg albumen or whey proteins to pasta made from parboiled rice flour (PR) were investigated. Pasta quality was evaluated in terms of color, furosine content, and cooking properties (water absorption, cooking loss, and consistency at the optimal cooking time). The surface heterogeneity of the cooked and uncooked materials was studied, and some starch properties (pasting properties and starch susceptibility to α-amylase hydrolysis) were assessed, along with the features of the protein network as determined by conditional solubility studies and with ultrastructural features of the cooked products. Egg albumen improved pasta appearance and gave a product with low cooking loss, firmer, and nutritionally more valuable than the other ones. In albumen-enriched pasta, small starch granules appear homogeneously surrounded by a protein network. In the uncooked product, the protein network is stabilized mostly by hydrophobic interactions, but additional disulfide interprotein bonds form upon cooking. Thus, addition of 15 % liquid albumen to PR results in significant improvement of the textural and structural features of rice-based gluten-free pasta.     

High-Throughput ICP-MS and Chemometrics for Exploring the Major and Trace Element Profile of the Mediterranean <Emphasis Type="Italic">Sepia</Emphasis> Ink

Microwave-assisted sample digestion and inductively coupled plasma-mass spectrometry (ICP-MS) were considered for exploring major and trace elements in the Mediterranean Sepia ink. The present work aims to (a) fully validate the employed ICP-MS method and compare the Hg determinations by ICP-MS with those obtained by a direct mercury analyzer (DMA) and (b) interpret quantitative data by chemometrics and perform a risk/benefit analysis for assessing the quality/safety of Sepia ink. DMA gave Hg determinations similar to the ICP-MS counterpart (p > 0.05), confirming its reliability for food analysis. Sepia ink demonstrated to be both a reservoir of “healthy” elements and a sink of potential toxic metals. In fact, a good contribution of major and essential trace metals to the established RDAs was revealed, and, at the same time, potentially toxic elements showed to accumulate depending upon the environmental conditions, although not representing a risk for human consumers.