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Food Chem. 2015 Jul 1;178:267-75. doi: 10.1016/j.foodchem.2015.01.099. Epub 2015 Jan 28.

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

Author information

1
Cereal Group, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain; Lactic Acid bacteria and Probiotics Laboratory, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain.
2
Lactic Acid bacteria and Probiotics Laboratory, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain.
3
Cereal Group, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Valencia, Spain. Electronic address: mharos@iata.csic.es.

Abstract

The goal of this investigation was to develop baking products using Bifidobacterium pseudocatenulatum ATCC27919, a phytase producer, as a starter in sourdough for the production of whole rye-wheat mixed bread. This Bifidobacterium strain contributed to myo-inositol hexakisphosphate (phytate) hydrolysis, resulting in breads with higher mineral availability as was predicted by the phytate/mineral molar ratios, which remained below the inhibitory threshold values for Ca and Zn intestinal absorption. The products with sourdough showed similar technological quality as their homologous without sourdough, with levels of acetic and d/l lactic acids in dough and bread baking significantly higher with the use of sourdough. The overall acceptability scores showed that breads with 25% of whole rye flour were highly accepted regardless of the inclusion of sourdough. This work emphasises that the in situ production of phytase during fermentation by GRAS/QPS microorganisms constitutes a strategy which is particularly appropriate for reducing the phytate contents in products for human consumption.

KEYWORDS:

Acetic acid (PubChem CID 176); Bifidobacterium; Dietary fibre; Dietary reference intakes; Mineral availability; Myo-inositol hexakisphosphate (PubChem CID: 890); Myo-inositol pentakisphosphate (PubChem CID 482); Phytase; Phytates; Sourdough; Whole rye flour; d-Lactic acid (PubChem CID: 61503); l-Lactic acid (PubChem CID: 107689)

PMID:
25704711
DOI:
10.1016/j.foodchem.2015.01.099
[Indexed for MEDLINE]

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