Author(s): Geraldo, Rafaela ; Machado, Manuela ; Silva, Sara ; Pinho, Simão ; Gouveia, Alexandra ; Neves, Delminda ; Pinto, Elisabete ; Pintado, Manuela ; Vasconcelos, Marta W.
Date: 2025
Persistent ID: http://hdl.handle.net/10400.14/55824
Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
Subject(s): Bioactive compounds; Cytotoxicity; Glycaemic index; In vitro digestion; Lentil snack; Starch hydrolysis
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.
