Moderate Decrease of pH by Sourdough Fermentation Is Sufficient To Reduce Phytate Content of Whole Wheat Flour through Endogenous Phytase Activity

Leenhardt, Fanny; Levrat-Verny, Marie-Anne; Chanliaud, Elisabeth; Rémésy, Christian

doi:10.1021/jf049193q

Cited by 141 publications

(92 citation statements)

References 17 publications

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“…When fermentation is preceded by grinding, mineral bioavailability is further improved. This is because grinding increases grain surface area and breaks up cellular structure, thereby releasing phytase that degrades phytate (Egli et al., 2003; Hemalatha, Platel, & Srinivasan, 2007; Leenhardt, Levrat‐Verny, Chanlia, & Eameasy, 2005; Reale, Konietzny, Coppola, Sorrentino, & Greiner, 2007). …”

Section: Effect Of Fermentation On Nutrients and Mineralsmentioning

confidence: 99%

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Nkhata¹,

Ayua

Kamau

et al. 2018

Food Science & Nutrition

512

287

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Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.

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Section: Effect Of Fermentation On Nutrients and Mineralsmentioning

confidence: 99%

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Nkhata¹,

Ayua

Kamau

et al. 2018

Food Science & Nutrition

512

287

View full text Add to dashboard Cite

show abstract

“…It has also been suggested that gut microbiota is responsible for degradation of phytic acid (9) and flavonoids (14,15). The presence of phytases in sourdough Lactobacillus has been investigated by several authors (6,(16)(17)(18).…”

Section: Discussionmentioning

confidence: 99%

Phytase Activity of Lactic Acid Bacteria Isolated from Dairy and Pharmaceutical Probiotic Products

Khodaii¹,

Natanzi²,

Naseri³

et al. 2013

Int J Enteric Pathog

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A B S T R A C TPhytate, the major storage form of phosphorus in plant seeds, can form insoluble complexes with minerals such as iron, zinc and calcium thus reducing their bioavailability. Phytase enzymes are often used to upgrade the nutritional quality of phytate-rich foods and feeds such as grains. The phytate-degrading activity of 43 lactic acid bacteria including isolates from commercial probiotic preparations, dairy products and type strains were measured. The phytate-degrading activity of bifidobacteria and lactobacillus isolates from pharmaceutical probiotics, dairy products and type strains were determined. The enzyme activity of probotic bacteria ranged between 1.1-5.4 mU and was strain not species specific. Phytase activity may thus be a useful additional attribute of probiotics to be used as food supplements.

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“…Among the natural chelating agents present in flours, phytic acid (PA; myoinositol-6-phosphate) is the most prominent, forming very stable . Not surprisingly, PA is the major inhibitor of iron absorption from cereals, where it is present in the considerable amounts of 1% -6% on a weight basis [24][25][26] . PA also renders iron non-redox-active even in the presence of ascorbic acid, suggesting its possible role as an antioxidant agent 27 .…”

Section: R E S U L T S a N D Discussionmentioning

confidence: 99%

Redox-active labile iron in fortified flours from the Brazilian market

Espósito

2007

Rev. Nutr.

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Redox-active labile iron in fortified flours from the Brazilian market Ferro lábil redox-ativo em farinhas fortificadas do mercado brasileiroBreno Pannia ESPÓSITO 1 A B S T R A C T ObjectiveTo quantify the fraction of redox-active labile iron in iron-fortified flours acquired on the Brazilian market. MethodsSamples of wheat flour, maize flour and breadcrumbs were extracted with buffers that mimic gastric juice, saliva and intestinal juice. Redox-active labile iron levels were assessed through the reaction of autoxidation of ascorbic acid catalyzed by iron in the presence of a fluorescence probe. ResultsRedox-active labile iron represents 1% to 9% of the total iron in the flour and breadcrumb samples, with the lowest values found under gastric juice conditions and the highest in the more alkaline media. Redox-active labile iron possibly arises from the decomposition of an iron-phytic acid complex. A positive correlation between redox-active labile iron and total iron was found in saline biomimetic fluids. ConclusionRedox-active labile iron may be a risk factor for people with impaired antioxidant defenses, such as those who are atransferrinemic or iron overloaded (e.g. thalassemic). Total iron can be used to predict redox-active labile iron absorption at each stage of the gastrointestinal tract after ingestion of iron-fortified flours.

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Moderate Decrease of pH by Sourdough Fermentation Is Sufficient To Reduce Phytate Content of Whole Wheat Flour through Endogenous Phytase Activity

Cited by 141 publications

References 17 publications

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Phytase Activity of Lactic Acid Bacteria Isolated from Dairy and Pharmaceutical Probiotic Products

Redox-active labile iron in fortified flours from the Brazilian market

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