Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread

García-Mantrana, Izaskun; Monedero, Vicente

doi:10.1016/j.foodchem.2015.01.099

Cited by 24 publications

(18 citation statements)

References 38 publications

(45 reference statements)

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“…Fermentation of fl axseed oil cake by R. oligosporus DSM 1964 improved the bioavailability of Ca, on average by 15.5 %. This is consistent with earlier fi ndings of many researchers concerning the preparation of dephytinised wheat (31), rye-wheat bread (32) and bread with the addition of pseudocereal grains (33), where the treatment of samples with microbial phytases increased the bioavailability of minerals, especially Ca, Zn and Fe. Recent paper by Abid et al (34) demonstrates that transgenic expression of phytase in wheat endosperm increases Zn and Fe bioavailability, thus enhancing its nutritional value.…”

Section: Mineral Availabilitysupporting

confidence: 92%

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Duliński

Stodolak

Byczyński

et al. 2017

Food Technol. Biotechnol.

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SummaryFlaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP 6 ) content, myo-inositol phosphate profi le and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass frac tion of 13.9 mg/g. A 96-hour fermentation of fl axseed oil cake by R. oligo sporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP 6 content by 48 and 33 %, respectively. The strains had diff erent phytate-degrading activities: fermentation of fl axseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP 3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP 5-6 . Solid-state fermentation of fl axseed o il cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2-4 %.

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Section: Mineral Availabilitysupporting

confidence: 92%

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Duliński

Stodolak

Byczyński

et al. 2017

Food Technol. Biotechnol.

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“…TTA was measured before and after the proofing stage and after the steamed bread making process. The results are expressed as the volume (mL) of 0.1 N NaOH needed for titrating 10 g of steamed bread or dough (García‐Mantrana, Monedero, & Haros, ).…”

Section: Methodsmentioning

confidence: 99%

Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation

Xing

Suo

Yang

et al. 2019

Journal of Food Science

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The purpose of this study was to evaluate the potential use of Lactobacillus from traditional Chinese sourdoughs of different regions as original adjunct cultures in the steamed bread making process. The effects of Lactobacillus on dough and steamed bread were evaluated. Some differences were obtained in the parameters of fermented dough (organic acid content, rheofermentative parameters, pH, and total titratable acidity [TTA]) and steamed bread (hardness, specific volume, organic acid content, shape, color, pH, TTA and sensory score) made with five different Lactobacillus strains (Pediococcus pentosaceus, Lactobacillus fermentum, Weissella confusa, Lactobacillus crustorum, and Pediococcus acidilactici). Steamed bread made with P. pentosaceus showed a significant increase in specific volume (from 2.19 to 2.41) and a decrease in hardness (from 3,158 g to 2,301 g). Dough leavened by L. fermentum showed significantly higher amounts of lactic acid and acetic acid than dough inoculated with W. confusa, which had values similar to those of the control. The dough fermented by P. pentosaceus exhibited the most gas production (1,811 mL), which is an important index of streamed bread quality. Our research provides a reference for making steamed bread with Lactobacillus. Practical Application Probiotic Lactobacillus is widely used to produce fermenting foods and has been used in bread processing to improve the quality and characteristics of bread. Steamed bread is one of the most popular fermented foods in northern China. However, there is little information about the application of Lactobacillus in Chinese steamed bread. This study explored the potential use of Lactobacillus to improve the characteristics and quality of steamed bread.

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“…In fact, application of phytase or phytase-producing bacteria in food has already been illustrated. For example, B. pseudocatenulatum ATCC 27919 was tested as a starter in sourdough for the production of whole rye-wheat mixed bread [40]. In situ production of phytase during fermentation by probiotics results higher mineral availability in breads.…”

Section: Potential Application Of Phytase-producing Bifidobacteria Inmentioning

confidence: 99%

Phosphorus Nutrition and Health: Utilization of Phytaseproducing Bifidobacteria in Food Industry

Long¹,

Tian²,

Sun³

2016

Probiotics and Prebiotics in Human Nutrition and Health

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Phosphorus plays vital roles in human health and nutrition. In nature, phosphorus exists as phosphate, either inorganic or organic. The major form of phosphate in plantderived diets is phytate that cannot be degraded by monogastric animal, as well as humans. Initially, this chapter reviews current research of phosphorus in human nutrition and health. Subsequently, problems of phytate degradation and phosphorus utilization in plant-derived diet are outlined. Next, as the main part, the enzymes of phytase, which catalyze the release of inorganic phosphorus from phytate, are compared, especially those produced by gut microbiota. Meanwhile, how probiotic bifidobacteria can be used for producing phytase and therefore enhance their beneficial effects are discussed. Phytase-producing bifidobacteria can be either isolated rarely in nature or constructed by genetic cloning of phytase genes from other well-characterized enzymes. The combination of bifidobacteria and highly active phytase may improve human health and nutrition especially as supplementary probiotic foods. Therefore, potential application is prospected. Finally, other considerations related to industrial production and usage of phosphorus-enriched additives are remarked. In conclusion, improving and maintaining the phosphorus balance in food by bifidobacteria may be promising for a healthier life.

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Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread

Cited by 24 publications

References 38 publications

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation

Phosphorus Nutrition and Health: Utilization of Phytaseproducing Bifidobacteria in Food Industry

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