Prolonged Fermentation of Whole Wheat Sourdough Reduces Phytate Level and Increases Soluble Magnesium

Abstract

This work was designed to compare the effects of different leavens (yeast, sourdough, and a mixture of both) on phytic acid (PA) degradation and to assess the repercussions of PA breakdown on phosphorus and magnesium solubility during bread-making. Sourdough fermentation was more efficient than yeast fermentation in reducing the phytate content in whole wheat bread (-62 and -38%, respectively). Furthermore, lactic acid bacteria present in sourdough enhanced acidification, leading to increased magnesium and phosphorus solubility. To intensify phytate breakdown, bran was incubated with microorganisms (yeast or sourdough) before bread-making. Using this new method, the percentage of phytate breakdown was near 90%, whereas 40% of phytate remained in traditional French bread. In conclusion, a prolonged fermentation with sourdough still leads to improved Mg and P solubility by decreasing phytate content and through acidification.

Effect of durum wheat semolina substitution with broad bean flour (Vicia faba) on the Maccheronccini pasta quality

“…Its content in cooked pasta varied from 0.22 to 0.56 g 100 g dm -1 (control and 50% fortified pasta respectively). It is known that phytic acid can reduce the bioavailability of divalent minerals by formation of insoluble complexes in the gastrointestinal tract [15]. Hence, the predicted intakes that are derived from DRIs for minerals in this study are overestimated.…”

“…Phytic acid is strongly negatively charged and thus has a great potential for complexing positively charged multivalent cations such as calcium, zinc and iron. This has adverse effects on mineral bioavailability, owing to the formation at physiological pH values of insoluble complexes which are not absorbable in the human gastrointestinal tract [15]. The antinutritional effect of phytic acid depends on both the concentration of phytates and minerals as well as the strength of the binding [16].…”

Evaluación de la calidad tecnológica, nutricional y sensorial de productos de panadería por sustitución de harina de trigo por harina integral de arroz

“…El contenido de fitatos disminuyó drásticamente respecto al valor inicial y teniendo en cuenta las proporciones de cada una de ellas en las formulaciones de pan integral y adicionadas con harina integral de arroz. Esto se debió fundamentalmente a la actividad fitasa endógena de las propias harinas, las cuales se activan durante las etapas de amasado, reposo, fermentación y primera etapa de cocción (LOPEZ et al, 2001). Teniendo en cuenta que el pentakisfosfato de mio-inositol (InsP 5 ) también causa efectos inhibitorios en la biodisponibilidad mineral se observó que el mayor contenido de InsP 6 + InsP 5 lo presentó el pan elaborado con 50% de harina integral de arroz, mostrando valores significativamente superiores al resto de formulaciones.…”

Utilization of Aspergillus niger Phytase Preparation for Hydrolysis of Phytate in Foods

“…However, the consumption of the unrefined whole grains as the steamed and fried forms, are not very prevalent due to the poor swelling and textural properties of the unrefined whole grains. Then, the unrefined whole grains are usually processed to flour and used as bread ingredient, which has been gaining popularity worldwide (Fukui et al, 1997;Haros et al, 2001;Lopez et al, 2001;Porres et al, 2001). As shown in Figure 3, IP 6 in the dough mix containing 30% brown rice flour decreases during processing by the action of yeast phytase.…”

“…In addition, the unrefined grains of rice, wheat, rye, etc., are richer in various minerals, dietary fiber, vitamins, and other bioactive components than refined ones. Therefore, these unrefined cereals are used as food ingredients for bread, breakfast cereals and so on due to their high health-promoting activities (Fukui et al, 1997;Haros et al, 2001;Lopez et al, 2001;Porres et al, 2001). In addition to the unrefined cereals, legumes, especially soybean have long history as food ingredient.…”