| The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation. | |
| | |
MedLine Citation:
|
PMID: 17373819 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
|
Lactic acid fermentation of cereal flours resulted in a 100 (rye), 95-100 (wheat), and 39-47% (oat) reduction in phytate content within 24 h. The extent of phytate degradation was shown to be independent from the lactic acid bacteria strain used for fermentation. However, phytate degradation during cereal dough fermentation was positively correlated with endogenous plant phytase activity (rye, 6750 mU g(-1); wheat, 2930 mU g(-1); and oat, 23 mU g(-1)), and heat inactivation of the endogenous cereal phytases prior to lactic acid fermentation resulted in a complete loss of phytate degradation. Phytate degradation was restored after addition of a purified phytase to the liquid dough. Incubation of the cereal flours in buffered solutions resulted in a pH-dependent phytate degradation. The optimum of phytate degradation was shown to be around pH 5.5. Studies on phytase production of 50 lactic acid bacteria strains, previously isolated from sourdoughs, did not result in a significant production of intra- as well as extracellular phytase activity. Therefore, lactic acid bacteria do not participate directly in phytate degradation but provide favorable conditions for the endogenous cereal phytase activity by lowering the pH value. |
| | |
Authors:
|
Anna Reale; Ursula Konietzny; Raffaele Coppola; Elena Sorrentino; Ralf Greiner |
Related Documents
:
|
18355669 - Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and ... 12636309 - Effects of chilling rate on outgrowth of clostridium perfringens spores in vacuum-packa... 19105899 - Microwave synthesis of poly(l-lactic acid). 10794959 - Living without oxygen: lessons from the freshwater turtle. 20883299 - Lactic acid peeling in superficial acne scarring in indian skin. 15208289 - Comparison of peg-modified albumin and hemoglobin in extreme hemodilution in the rat. 9053899 - Analysis of amino acid indices and mutation matrices for sequence comparison and struct... 8560489 - Interactions of cis-fatty acids and their anilides with formyl-methionyl-leucyl-phenyla... 7261949 - The risks of asymptomatic hyperuricaemia and the use of uricosuric diuretics. |
Publication Detail:
|
Type: Journal Article Date: 2007-03-21 |
Journal Detail:
|
Title: Journal of agricultural and food chemistry Volume: 55 ISSN: 0021-8561 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2007 Apr |
Date Detail:
|
Created Date: 2007-04-11 Completed Date: 2007-06-07 Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
|
Languages: eng Pagination: 2993-7 Citation Subset: IM |
Affiliation:
|
Distaam, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
6-Phytase
/
metabolism Avena sativa / chemistry Cereals / chemistry* Fermentation* Flour / analysis* Lactobacillus / metabolism* Lactobacillus acidophilus / metabolism Lactobacillus plantarum Phytic Acid / analysis, metabolism* Secale cereale / chemistry Triticum / chemistry |
| Chemical | |
Reg. No./Substance:
|
83-86-3/Phytic Acid; EC 3.1.3.26/6-Phytase |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Postharvest changes in physicochemical properties and volatile constituents of apricot (Prunus armen...
Next Document: Mechanistic studies of a peptidic GRP78 ligand for cancer cell-specific drug delivery.