title: Profile and bioavailability analysis of myo-inositol phosphates in rye bread supplemented with phytases: a study using an in vitro method and Caco-2 monolayers.
abstract: Commercial preparations of 6-phytase A alone and in combination with phytase B were used in rye breadmaking. Determination of bioavailability of myo-inositol phosphates from bread was performed by an in vitro digestion method followed by the measurement of an uptake by Caco-2 cells in culture. In bread supplemented with a combination of 6-phytase A and phytase B, a significant reduction in phytate content was observed from 3.62 μmol/g in the control to 0.7 μmol/g. Bioavailability of phytate estimated by an in vitro method simulating digestion in the human alimentary tract was 9% in the bread supplemented with phytase B, 7% (6-phytase A) and 50% in the control bread. In cell culture, the bioaccessibilities of inositol triphosphates from bread baked with the addition of 6-phytase A was higher by 36% as compared to the samples baked with phytase B and by 32% in breads baked with combination of both phytases.
authors.affiliation: a Department of Food Biotechnology, Faculty of Food Technology , University of Agriculture in Krakow , ul. Balicka 122 , Kraków , Poland.
authors.forename: R
authors.initials: R
authors.lastname: Duliński
authors.affiliation: a Department of Food Biotechnology, Faculty of Food Technology , University of Agriculture in Krakow , ul. Balicka 122 , Kraków , Poland.
authors.forename: E K
authors.initials: EK
authors.lastname: Cielecka
authors.affiliation: a Department of Food Biotechnology, Faculty of Food Technology , University of Agriculture in Krakow , ul. Balicka 122 , Kraków , Poland.
authors.forename: M
authors.initials: M
authors.lastname: Pierzchalska
authors.affiliation: a Department of Food Biotechnology, Faculty of Food Technology , University of Agriculture in Krakow , ul. Balicka 122 , Kraków , Poland.
authors.forename: Ł
authors.initials: Ł
authors.lastname: Byczyński
authors.affiliation: a Department of Food Biotechnology, Faculty of Food Technology , University of Agriculture in Krakow , ul. Balicka 122 , Kraków , Poland.
authors.forename: K
authors.initials: K
authors.lastname: Żyła
mesh_terms: D010832:6-Phytase / Q000378:metabolism*; D000837:Anion Exchange Resins; D001939:Bread / Q000032:analysis*; D018938:Caco-2 Cells; D002851:Chromatography, High Pressure Liquid; D004043:Dietary Fiber / Q000032:analysis / Q000378:metabolism*; D004063:Digestion; D005433:Flour / Q000032:analysis; D005503:Food Additives / Q000378:metabolism*; D006801:Humans; D015544:Inositol 1,4,5-Trisphosphate / Q000032:analysis / Q000378:metabolism; D007295:Inositol Phosphates / Q000032:analysis / Q000378:metabolism*; D007408:Intestinal Absorption; D007527:Isoenzymes; D008954:Models, Biological; D009753:Nutritive Value; D010766:Phosphorylation; D010833:Phytic Acid / Q000032:analysis / Q000378:metabolism; D011044:Poland; D012434:Secale / Q000737:chemistry*
chemical_list: D000837:Anion Exchange Resins; D004043:Dietary Fiber; D005503:Food Additives; D007295:Inositol Phosphates; D007527:Isoenzymes; D010833:Phytic Acid; D015544:Inositol 1,4,5-Trisphosphate; D010832:6-Phytase
keywords: Caco-2 cells; enzyme-modified bread; myo-inositol phosphates; phytase