Phytate degrading activities of lactic acid bacteria isolated from traditional fermented food

Bernaś

International Journal of Food Science

2021

The aim of this study was to evaluate the quality and health-promoting constituents of several variants of kimchi obtained from Chinese cabbage, kohlrabi, white radish, and cucumbers. The level of dry matter, total soluble solids, ash, total acidity, pH, dietary fiber, and vitamins C, B1, and B2, as well as total polyphenols (TP) and antioxidant activity AA (ABTS, DPPH) in kimchi, were determined. In addition, color parameters were determined ( L ∗ , a ∗ , b ∗ , C ∗ , and h o ). Kimchi with the highest proportion of Chinese cabbage (63%) had the highest levels of dry matter (11.01 g), ash (2.57 g), and vitamins: C, B1, and B2 (51 mg, 52 μg, and 242 μg, respectively), expressed per 100 g of fresh weight. In addition, this product showed the highest total AA of 132.3 μmol Tx/g (ABTS) and 49.7 μmol Tx/g (DPPH) due to its high level of TP (194 mg/100 g). Cucumber-derived kimchi (85%) also had a high content of TP (147 mg/100 g) and high AA of 88.7 μmol Tx/g (ABTS) and 36.3 μmol Tx/g (DPPH). Additionally, stuffed kimchi from kohlrabi (88%) had the highest amounts of total dietary fiber, 3.65 g/100 g fresh weight. In all products, red ( a ∗ ) and yellow ( b ∗ ) were the dominant colors, with values of L ∗ ranging between 32.63 and 53.16. In general, our studies have shown that depending on the raw materials used, kimchi is a good source of dietary fiber but also vitamins and polyphenols.

Section: Resultsmentioning

confidence: 99%

Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products

Bernaś

International Journal of Food Science

2021

“…Our results showed that multiple LAB strains were common in the sourdoughs, and similar to those previously conducted nationall and international works (Table 1 & Figure 1). Phytic acid is an antinutrient because of its ability to bind nutrients such as minerals and proteins, either directly or indirectly, and thus adversely affect their solubility, functionality, absorption, and digestibility (Damayanti et al, 2017). The organisms, including plants, microorganisms, and animal cells have the ability to synthesize phytases.…”

Section: Resultsmentioning

confidence: 99%

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

Doğan¹,

Tekiner²

2020

Food Health

Fermentation using Lactic Acid Bacteria (LAB) and LAB species can exhibit extracellular activities such as decreasing of antinutritional factors, in particular phytic acid (PA) or phytate. The objective of this study was to assess extracellular phytase activities of LAB in sourdough mix prepared from traditionally produced boza as starter culture. To do this, thirthy-five boza samples were collected from Central Anatolia, Marmara and Eastern Anatolia regions in Turkey to be used as starter culture for preparing sourdough mix. In each mixture, LAB strains and phytase (+) ones were screened by culture-based examination, characterized by VITEK® MS, and extracellular phytase activity of each LAB strain was determined by spectrophotometry. Overall, 29 presumptive strains of LAB were isolated. Of them, 21 were found to be phytase (+). The average extracellular phytase activity was 656.8±188.1 U//mL, and a Pediococcus pentosaceus EK1 isolate showed the highest activity as 1285.5 U/mL. In conclusion, the traditionally produced bozas have been found as potential starter culture reservoirs for sourdough fermentation with significantly higher extracellular phytase activities, thus challenging opportunitites to lower antinutritional factors, in particular phytic acid (PA) or phytate in the foods for the consumers.

“…Although it enhances the quality of raw food components by improving safety, antinutrients elimination, extended shelflife, attractive flavor and nutritional enrichment [11], by lowering polyphenol and phytic acids, fermentation may also improve the bioavailability of minerals through production of organic acids [34]. There are different fermented foods (i.e., pearl millet fermented gruel, lamtoro tempeh, corn steep liquor, soybean tempeh, shalgam, gembus tempeh, kimchi, uttapam batter, sourdough, kara tempeh and other ethnic products) that can be used as a source for the isolation of phytase-producing LAB [35][36][37][38][39]. Graphical abstract represents that fermentation not only improve the plant food proteins and carbohydrates digestibility but also enhances minerals bioavailability by increasing phytase production that catalyzes removal of phosphate from phytic acid resulting into myo-inositol, phosphate and other minerals and nutrients.…”

Section: Fermentationmentioning

confidence: 99%

Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review

et al. 2021

Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.