Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread

Autor:	Grazina Juodeikiene, Algimantas Paskevicius, Dalia Cizeikiene, Jonas Damasius, Elena Bartkiene
Rok vydání:	2015
Předmět:	Phytic Acid Iron Flour Biological Availability chemistry.chemical_compound Bacteriocin Bacteriocins Lactobacillus Humans Food science Lactic Acid Pediococcus Triticum Leavening agent Phytic acid 6-Phytase Minerals biology food and beverages Bread Hydrogen-Ion Concentration biology.organism_classification Lactic acid Trace Elements Gastrointestinal Tract chemistry Solubility Fermentation Edible Grain Bacteria Food Science
Zdroj:	International journal of food sciences and nutrition. 66(7)
ISSN:	1465-3478
Popis:	The objective of this study was to determinate phytase activity of bacteriocins producing lactic acid bacteria previously isolated from spontaneous rye sourdough. The results show that the highest extracellular phytase activity produces Pediococcus pentosaceus KTU05-8 and KTU05-9 strains with a volumetric phytase activity of 32 and 54 U/ml, respectively, under conditions similar to leavening of bread dough (pH 5.5 and 30 °C). In vitro studies in simulated gastrointestinal tract media pH provide that bioproducts prepared with P. pentosaceus strains used in wholemeal wheat bread preparation increase solubility of iron, zinc, manganese, calcium and phosphorus average 30%. Therefore, P. pentosaceus KTU05-9 and KTU05-8 strains could be recommended to use as a starter for sourdough preparation for increasing of mineral bioavailability from wholemeal wheat bread.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10dadd712af97be9a5e222be095efb69 https://pubmed.ncbi.nlm.nih.gov/26397032 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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