Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria.
Bread fermented with the selected Bifidobacterium strains had similar technological and sensorial quality as the controls, resulting in breads with significantly lower (p < 0.05) levels of InsP(6) with residual amounts of myo-inositol triphosphates (InsP(3)). The fact that the phytate-degrading enzymes are produced by strains of bifidobacteria, which are GRAS/QPS (generally regarded as safe/qualified presumption of safety) microorganisms makes this strategy particularly suitable to reduce the content of InsP(6) in rich fiber products for human consumption.
Sanz-Penella
Juan Mario
JM
Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), P.O. Box 73, 46100-Burjassot, Valencia, Spain.
Tamayo-Ramos
Juan Antonio
JA
Sanz
Yolanda
Y
Haros
Monika
M
D010832:6-Phytase / Q000378:metabolism*; D001426:Bacterial Proteins / Q000378:metabolism*; D001644:Bifidobacterium / Q000201:enzymology / Q000378:metabolism*; D001939:Bread / Q000032:analysis / Q000382:microbiology*; D004043:Dietary Fiber / Q000378:metabolism*; D005285:Fermentation; D005511:Food Handling; D007295:Inositol Phosphates / Q000378:metabolism; D010084:Oxidation-Reduction; D010833:Phytic Acid / Q000378:metabolism*
D001426:Bacterial Proteins; D004043:Dietary Fiber; D007295:Inositol Phosphates; C516441:inositol trispyrophosphate; D010833:Phytic Acid; D010832:6-Phytase