Lavorazione Fedele®

Modern refining techniques cause the loss of many of the grain's nutrients, depleting flours of fibres, which are important for reducing their glycemic impact.

Lavorazione Fedele® is a technology developed in collaboration with the University of Bologna. The grain is milled in the traditional way, salvaging the internal floury part and separating the husk, the bran and the wheat germ. The bran and wheat germ are amazing sources of soluble and insoluble fibre, vitamins and antioxidants. The soluble fibre (arabinoxylans) is linked to the complex structure of insoluble fibre (cellulose and lignin), and therefore it has a low bioavailability to the human body, which is only able to digest it partially.

Lavorazione Fedele® salvages the high quality parts of a grain of wheat, i.e. the soluble fibre found in the bran and wheat germ. This is achieved through the action of enzymes that break down the bran and separate the soluble part from the insoluble part. The soluble part and the wheat germ are then reintegrated into the flour. This result has been made possible thanks to the collaboration of the University of Bologna and has been tested in two studies at the University of Pavia.

UNIVERSITY OF BOLOGNA

The enzymatic catalysis technology for the production of special flours

Farina Intera® is a flour that serves a source of soluble fibres, which significantly reduce its glycemic impact. However, the majority of the arabinoxylans (the primary soluble fibre in cereals) are not naturally bioavailable in traditional wheat flours, as they are tightly bound to cellulose and lignin.

In collaboration with the University of Bologna, Varvello 1888 and Molino Colombo have developed an enzymatic catalysis technology that is capable of disrupting the plant matrices in wheat bran, and maximising the bioavailability of those soluble fibres, which the body is not otherwise able to use.

STUDIES AT THE UNIVERSITY OF PAVIA

The reduction of postprandial glucose in healthy and overweight subjects.

The University of Pavia (Department of Internal Medicine and Medical Therapy) conducted a study on the effects of white bread, made with flour containing soluble fibre rich in bioavailable arabinoxylans, on postprandial blood glucose levels in normoglycemic subjects.

The consumption of Farina Intera® (Integralbianco) bread significantly reduced postprandial blood glucose levels in healthy subjects. The research was also extended to overweight patients. A randomised clinical trial was conducted on the metabolic effects of bread containing soluble fibre v.s. traditional white bread, in non-diabetic overweight patients with a steady metabolic state. The results of the study showed a significant reduction of the HOMA* index in the group of subjects who ate Farina Intera® toast for a month, compared to subjects who ate toast made with 00 flour. This also shows that the consumption of soluble fibre has benefits concerning the risk factors associated with insulin resistance.

* Homais an index used to assess insulin resistance, a condition where insulin is unable to carry out its function because of a numerical or functional deficiency of receptors, in cases of hypoglycaemia in obese patients and in metabolic syndrome. HOMA is based on a mathematical model that considers the serum concentrations of glucose and insulin on an empty stomach.


Effects of a Bioavailable Arabinoxylan-enriched White Bread Flour on Postprandial Glucose Response in Normoglycemic Subjectspdfdownload

Anna Giulia Falchi, MD, Ilaria Grecchi, MSc, Chiara Muggia, MD, Giuseppina Palladini, MSc, & Stefano Perlini, MD
Department of Internal Medicine, IRCCS Policlinico S. Matteo Foundation, University of Pavia, Pavia, Italy