title: Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria.
abstract: 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.
authors.affiliation: Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), P.O. Box 73, 46100-Burjassot, Valencia, Spain.
authors.forename: Juan Mario
authors.initials: JM
authors.lastname: Sanz-Penella
authors.forename: Juan Antonio
authors.initials: JA
authors.lastname: Tamayo-Ramos
authors.forename: Yolanda
authors.initials: Y
authors.lastname: Sanz
authors.forename: Monika
authors.initials: M
authors.lastname: Haros
mesh_terms: 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*
chemical_list: D001426:Bacterial Proteins; D004043:Dietary Fiber; D007295:Inositol Phosphates; C516441:inositol trispyrophosphate; D010833:Phytic Acid; D010832:6-Phytase