Nutraceutical properties of fermented wheat and its use in pasta production

In recent years, several studies have shown that plant and food extracts play a protective role in the etiology of various diseases. We have performed studies on Lisosan G a fermented of Triticum Sativum. In vivo, Lisosan G protects against the cisplatin induced toxicity (Longo et al. Food Chem Tox 49: 233-237, 2011), and a recent paper showed that Lisosan G helps prevent microcirculatory dysfunction (Lubrano et al., Indian J Med Res 136: 82-88, 2012). We also showed, by using primary cultures of rat hepatocytes, that this powder of wheat is an effective inducer of ARE/Nrf2-regulated antioxidant/detoxifying genes and has the potential to inhibit the translocation of NF-kB into the nucleus (La Marca et al. PLOSone 8: 1-9, 2013). Recently, this fermented wheat was used at low concentration in pasta production. It increased in pasta proteins, fibers, and unsaturated fatty acids; in add it elevated the total antioxidant activity.