Extracellular phytase activites of lactic acid bacteria in sour-dough mix prepared from traditionally produced boza as starter culture

Doğan, Murat; Tekiner, İsmail Hakkı

doi:10.3153/fh20013

Cited by 9 publications

(3 citation statements)

References 44 publications

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“…Lactic acid fermentation can reduce the phytate content in foods in two ways: some species of lactic acid bacteria by themselves produce phytase [ 60 ], and in addition, the acid fermentation process can activate the intrinsic but inactive phytase in the cereals [ 57 ].…”

Section: Promotersmentioning

confidence: 99%

A Review of Nutrients and Compounds, Which Promote or Inhibit Intestinal Iron Absorption: Making a Platform for Dietary Measures That Can Reduce Iron Uptake in Patients with Genetic Haemochromatosis

Milman

2020

Journal of Nutrition and Metabolism

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Objective. To provide an overview of nutrients and compounds, which influence human intestinal iron absorption, thereby making a platform for elaboration of dietary recommendations that can reduce iron uptake in patients with genetic haemochromatosis. Design. Review. Setting. A literature search in PubMed and Google Scholar of papers dealing with iron absorption. Results. The most important promoters of iron absorption in foods are ascorbic acid, lactic acid (produced by fermentation), meat factors in animal meat, the presence of heme iron, and alcohol which stimulate iron uptake by inhibition of hepcidin expression. The most important inhibitors of iron uptake are phytic acid/phytates, polyphenols/tannins, proteins from soya beans, milk, eggs, and calcium. Oxalic acid/oxalate does not seem to influence iron uptake. Turmeric/curcumin may stimulate iron uptake through a decrease in hepcidin expression and inhibit uptake by complex formation with iron, but the net effect has not been clarified. Conclusions. In haemochromatosis, iron absorption is enhanced due to a decreased expression of hepcidin. Dietary modifications that lower iron intake and decrease iron bioavailability may provide additional measures to reduce iron uptake from the foods. This could stimulate the patients’ active cooperation in the treatment of their disorder and reduce the number of phlebotomies.

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Section: Promotersmentioning

confidence: 99%

A Review of Nutrients and Compounds, Which Promote or Inhibit Intestinal Iron Absorption: Making a Platform for Dietary Measures That Can Reduce Iron Uptake in Patients with Genetic Haemochromatosis

Milman

2020

Journal of Nutrition and Metabolism

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“…It has been possible to successfully isolate different LAB strains of the genera Pediococcus and Bifidobacterium, with high phytase activity [119][120][121] or to increase their phytase expression through their modification [122].…”

Section: Sourdough Fermentation and Mineral Bioavailabilitymentioning

confidence: 99%

Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update

Fernández-Peláez

Paesani

2020

Agronomy

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There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional level by using sourdough technology, which has gained increasing interest in recent years. Sourdough hydrolyse dietary fibre, reduces fat rancidity, and enables an increase in starch and protein digestibility, as well as vitamin levels and mineral bioavailability. In addition, bioactive compounds are synthesized during fermentation, while components that interfere with the digestion of grain-based products or digestion-linked pathologies, such as gluten sensitivity or gastrointestinal syndromes, are reduced. Finally, it has been observed that sourdough fermented products can play a role in gut microbiota regulation. Thanks to this health-promoting potential, sourdough can stand out among other fermentation processes and opens up a new range of healthier commercial products to be developed. The current review discusses the extensive research carried out in the last 15 years and aims at updating and deepening understanding on how sourdough can enhance the nutritional and health-related characteristics of the different components present in the grains.

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“…In addition, boza has positive effects on health as a product with rich fiber content and high digestibility. (Doğan and Tekiner, 2020;Milanovic et al, 2020). There have no many studies investigating the use of boza as a starter in bakery products.…”

Section: Introductionmentioning

confidence: 99%

The Effect of the Use of Fresh and Lyophilized Boza on Bread Quality Properties

KILMANOĞLU

AKBAŞ

Kumcuoğlu

et al. 2022

Gıda

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Boza, a functional traditional beverage, is a product obtained by fermenting grains. In this study, the use of different proportions of boza (25%, 50%, 60% on flour basis) and lyophilized boza (5%, 8%, 10% on flour basis) as a starter and their effects on the microbiological, chemical, textural and sensory properties of bread were investigated. The addition of boza was found to increase dough extensibility and resistance to extension compared to control bread. The proportions of fresh boza or lyophilized boza were significantly correlated with the hardness of breads. In addition, the L value in boza added breads were significantly decreased compared with the control bread. It was determined that the lyophilization caused a significant decrease in lactic acid bacteria compared with yeast counts. The most acceptable group after the control bread was determined to be 25% fresh boza added bread and 5% lyophilized boza added bread.

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Extracellular phytase activites of lactic acid bacteria in sour-dough mix prepared from traditionally produced boza as starter culture

Cited by 9 publications

References 44 publications

A Review of Nutrients and Compounds, Which Promote or Inhibit Intestinal Iron Absorption: Making a Platform for Dietary Measures That Can Reduce Iron Uptake in Patients with Genetic Haemochromatosis

A Review of Nutrients and Compounds, Which Promote or Inhibit Intestinal Iron Absorption: Making a Platform for Dietary Measures That Can Reduce Iron Uptake in Patients with Genetic Haemochromatosis

Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update

The Effect of the Use of Fresh and Lyophilized Boza on Bread Quality Properties

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