title: Phytases ImproveMyo-Inositol Bioaccessibility in Rye Bread: A Study Using anIn VitroMethod of Digestion and a Caco-2 Cell Culture Model.
abstract: Preparations of 6-phytase A (EC 3.1.3.26) and phytase B (acid phosphatase, EC 3.1.3.2) were applied alone and combined in the preparation of dough to estimate their catalytic potential formyo-inositol liberation from rye flour in the breadmaking technology. The experimental bread samples were ground after baking and subjected to determination ofmyo-inositol bioavailability by anin vitromethod that simulated digestion in a human alimentary tract, followed by measurements ofmyo-inositol transport through enterocyte- -like differentiated Caco-2 cells to determine its bioaccessibility.Myo-inositol content was measured by a high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) technique. The concentration ofmyo-inositol in the dialysates of control bread was 25.3 µg/mL, whereas in the dialysates of bread sample baked with 6-phytase A, the concentration increased to 35.4 µg/mL, and in the bread baked with phytase B to 64.98 µg/mL. Simultaneous application of both enzymes resulted inmyo-inositol release of 64.04 µg/mL. The highest bioaccessibility ofmyo-inositol, assessed by the measurement of the passage through the Caco-2 monolayer was determined in the bread baked with the addition of 6-phytase A. Enzymatically modified rye bread, particularly by the addition of 6-phytase A, may be therefore a rich source of a highly bioaccessiblemyo- -inositol.
authors.affiliation: Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Krakow, Poland.
authors.forename: Robert
authors.initials: R
authors.lastname: Duliński
authors.affiliation: Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Krakow, Poland.
authors.forename: Emilia Katarzyna
authors.initials: EK
authors.lastname: Cielecka
authors.affiliation: Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Krakow, Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Pierzchalska
authors.affiliation: Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Krakow, Poland.
authors.forename: Krzysztof
authors.initials: K
authors.lastname: Żyła
keywords: Caco-2 cells; enzymatically modified bread; myo-inositol; phytic acid