Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria

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 InsP6 with residual amounts of myo-inositol triphosphates (InsP3). 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 InsP6 in rich fiber products for human consumption.

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Bibliographic Details
Main Authors: Sanz Penella, Juan Mario, Tamayo Ramos, Juan Antonio, Sanz Herranz, Yolanda, Haros, Monika
Format: artículo biblioteca
Language:English
Published: American Chemical Society 2009-10-09
Subjects:Phytate Reduction, Bran-Enriched Bread, Phytase-Producing Bifidobacteria,
Online Access:http://hdl.handle.net/10261/20061
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id dig-iata-es-10261-20061
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spelling dig-iata-es-10261-200612020-05-26T10:25:21Z Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria Sanz Penella, Juan Mario Tamayo Ramos, Juan Antonio Sanz Herranz, Yolanda Haros, Monika Phytate Reduction Bran-Enriched Bread 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 InsP6 with residual amounts of myo-inositol triphosphates (InsP3). 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 InsP6 in rich fiber products for human consumption. This work was financially supported by Grants AGL2006-09613/ALI and Consolider Fun-C-Food CSD2007-00063 from the Ministry of Science and Innovation, Spain (MICINN). The scholarship of J.M.S.-P. and the contract of J.A.T.-R. from MICINN are gratefully acknowledged. Peer reviewed 2010-01-14T15:07:25Z 2010-01-14T15:07:25Z 2009-10-09 artículo http://purl.org/coar/resource_type/c_6501 Journal of Agricultural and Food Chemistry 57 (21): 10239–10244 (2009) 1520-5118 http://hdl.handle.net/10261/20061 10.1021/jf9023678 en http://dx.doi.org/10.1021/jf9023678 none 579917 bytes image/jpeg American Chemical Society
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
language English
topic Phytate Reduction
Bran-Enriched Bread
Phytase-Producing Bifidobacteria
Phytate Reduction
Bran-Enriched Bread
Phytase-Producing Bifidobacteria
spellingShingle Phytate Reduction
Bran-Enriched Bread
Phytase-Producing Bifidobacteria
Phytate Reduction
Bran-Enriched Bread
Phytase-Producing Bifidobacteria
Sanz Penella, Juan Mario
Tamayo Ramos, Juan Antonio
Sanz Herranz, Yolanda
Haros, Monika
Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria
description 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 InsP6 with residual amounts of myo-inositol triphosphates (InsP3). 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 InsP6 in rich fiber products for human consumption.
format artículo
topic_facet Phytate Reduction
Bran-Enriched Bread
Phytase-Producing Bifidobacteria
author Sanz Penella, Juan Mario
Tamayo Ramos, Juan Antonio
Sanz Herranz, Yolanda
Haros, Monika
author_facet Sanz Penella, Juan Mario
Tamayo Ramos, Juan Antonio
Sanz Herranz, Yolanda
Haros, Monika
author_sort Sanz Penella, Juan Mario
title Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria
title_short Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria
title_full Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria
title_fullStr Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria
title_full_unstemmed Phytate Reduction in Bran-Enriched Bread by Phytase-Producing Bifidobacteria
title_sort phytate reduction in bran-enriched bread by phytase-producing bifidobacteria
publisher American Chemical Society
publishDate 2009-10-09
url http://hdl.handle.net/10261/20061
work_keys_str_mv AT sanzpenellajuanmario phytatereductioninbranenrichedbreadbyphytaseproducingbifidobacteria
AT tamayoramosjuanantonio phytatereductioninbranenrichedbreadbyphytaseproducingbifidobacteria
AT sanzherranzyolanda phytatereductioninbranenrichedbreadbyphytaseproducingbifidobacteria
AT harosmonika phytatereductioninbranenrichedbreadbyphytaseproducingbifidobacteria
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