Document Detail


ASSESSMENT OF IRON BIOAVAILABILITY IN WHOLE WHEAT BREAD BY ADDITION OF PHYTASE-PRODUCING BIFIDOBACTERIA.
MedLine Citation:
PMID:  22369315     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
In this study, the influence of phytase-producing Bifidobacterium strains during the bread-making process (direct or indirect) on final bread Fe dialyzability and ferritin formation in Caco-2 cell as a measure of cell Fe uptake were assessed. The addition of bifidobacteria significantly reduced the InsP6 + InsP5 concentrations comparing to control samples. Fe dialyzable contents for samples with bifidobacteria were increased 2.3-5.6-fold and dialyzability was improved by 2.6-8.6% compared to controls. However, this was not reflected in an increase of Fe uptake by Caco-2 cells as was predicted by the phytate/Fe molar ratios. The results demonstrated the usefulness of phytase-producing bifidobacteria to reduce phytate during bread-making process and to increase Fe accessibility, although, the effects appeared to be still insufficient to improve Fe bioavailability in Caco-2 cells. Further refinement of the use of phytase-producing bifidobacterial strains and/or bread-making technological processes is deserved for improving Fe uptake.
Authors:
Juan Mario Sanz-Penella; Moisés Laparra; Yolanda Sanz; Monika Haros
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-2-28
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2012 Feb 
Date Detail:
Created Date:  2012-2-28     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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