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

Sanz‐Penella, Juan Mario; Tamayo-Ramos, Juan Antonio; Sanz, Yolanda

doi:10.1021/jf9023678

Cited by 53 publications

(50 citation statements)

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“…1). The L* value for a whole wheat bread crumb was 56, whereas for bread made from the whole wheat and wheat flour (50:50), it was 61 as presented by Sanz-Penella et al (2009). Lin et al (2009) found that the crumb of wheat bread was lighter than the crumb of buckwheat-enhanced wheat bread (L* values about 77 and about 68, respectively); also, a* and b* values were much higher in the case of wheat bread with buckwheat (3 and 21, respectively).…”

Section: Resultsmentioning

confidence: 98%

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Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Wronkowska

Haros

Soral‐Śmietana

2012

Food Bioprocess Technol

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The buckwheat flour was studied as a potential healthy ingredient for improving the nutritional and technological quality of gluten-free bread. The effect of exchange of gluten-free formulation mass by buckwheat flour in 10, 20, 30 and 40 % was investigated. The increase in loaf specific volume with rising buckwheat flour addition was observed. Compared with the control sample, decrease in whiteness and increase in redness and yellowness of crumb were noticed. The rising amount of buckwheat flour in gluten-free bread formulation caused a decrease in crumb hardness during storage. This was in agreement with the decrease in starch gelatinisation enthalpy with the increasing amount of buckwheat flour in gluten-free formula in comparison with the control sample. Buckwheat flour could be incorporated into gluten-free formula and have a positive influence on bread texture and delaying its staling.

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Section: Resultsmentioning

confidence: 98%

“…Data were processed using the SigmaScan Pro image analysis software (version 5.0.0, SPSS Inc., USA). The chosen crumb grain features were: mean cell area (square millimetre), number of cells per square centimetre, and cell area/total area (square centimetre/square centimetre) (Sanz-Penella et al 2009). …”

Section: Bread Qualitymentioning

confidence: 99%

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Wronkowska

Haros

Soral‐Śmietana

2012

Food Bioprocess Technol

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“…infantis ATCC 15697 strains (5,7). These bacteria were included in the production process of whole-wheat bread, showing their potential to reduce phytate content in fiber-rich products for human consumption (15,16). However, no genetic information about the corresponding enzymes was available.…”

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Novel Phytases from Bifidobacterium pseudocatenulatum ATCC 27919 and Bifidobacterium longum subsp. infantis ATCC 15697

Tamayo-Ramos

Sanz‐Penella

Yebra

et al. 2012

Appl Environ Microbiol

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Two novel phytases have been characterized from Bifidobacterium pseudocatenulatum and Bifidobacterium longum subsp. infantis. The enzymes belong to a new subclass within the histidine acid phytases, are highly specific for the hydrolysis of phytate, and render myo-inositol triphosphate as the final hydrolysis product. They represent the first phytases characterized from this group of probiotic microorganisms, opening the possibilities for their use in the processing of high-phytate-content foods. Phytases are a special class of phosphatases that catalyze the sequential hydrolysis of myo-inositol hexakis phosphate (InsP 6 ) or phytate, the major form of phosphorous storage in plants, to lower myo-inositol phosphate derivatives. Based on biochemical properties and amino acid sequence, phytases can be categorized into two major classes, the histidine acid phytases and the alkaline phytases (9). The use of commercial phytases of fungal origin (usually Trichoderma and Aspergillus strains) is a common practice in animal feeding for improving the bioaccessibility of minerals (zinc, iron, calcium, and magnesium) that are otherwise chelated by InsP 6 and InsP 5 and insolubilized (4, 13). The presence of phytase activity has recently been reported to occur in the human intestinal Bifidobacterium pseudocatenulatum ATCC 27919 and Bifidobacterium longum subsp. infantis ATCC 15697 strains (5, 7). These bacteria were included in the production process of whole-wheat bread, showing their potential to reduce phytate content in fiber-rich products for human consumption (15, 16). However, no genetic information about the corresponding enzymes was available.Identification and purification of bifidobacterial phytases. When the genomes from B. pseudocatenulatum ATCC 27919 (GenBank accession no. NZ_ABXX02000003) and B. longum subsp. infantis ATCC 15697 (GenBank accession no. CP001095) were being searched for the presence of genes encoding putative phosphatases, two genes (BIFPSEUDO_03792 and BLON_0263, designated hereinafter PhypA and PhylA, respectively) attracted our attention. These genes encoded two proteins with 59% amino acid identity which possessed histidine acid phosphatase (HAP) domains (PF00328). Furthermore, PhypA and PhylA displayed N-terminal signal peptides for secretion and a predicted C-terminal sortase-dependent cell wall-anchoring domain. Initial characterization of the phytase activity in both bifidobacterial strains revealed that it was mainly located at the cell wall/membrane fractions (data not shown). Hence, the identified genes were good candidates for encoding the bifidobacterial phytases.Sequence analysis additionally showed that the typical HAP signature sequence of the histidine-containing catalytic site (RH GXRXP) was replaced by RHGSRGL in PhypA and PhylA and that the aspartate of the C-terminal HD domain was replaced by alanine. Remarkably, the putative HAP homologues closer to PhylA and PhypA found in databases, belonging to the Actinobacteria, Betaproteobacteria, and Gammaproteobacteria, show the same...

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“…Desde el punto de vista nutricional y funcional, los fosfatos de mio-inositol de menor grado de fosforilación, como es el caso del InsP 3 , afectan en menor medida o no afectan la biodisponibilidad de minerales, sino que desempeñan diversas acciones beneficiosas en el organismo dotadas de efectos farmacológicos tales como antiinflamatorios, prevención de complicaciones diabéticas, implicación en el crecimiento y diferenciación celular, así como la regulación del calcio intracelular, entre otras funciones (SHI et al, 2006). Por tanto, es más recomendable consumir productos que presentan una hidrólisis avanzada de fitatos con acumulación de InsP 3 (SANZ-PENELLA et al, 2009;HAROS et al, 2009) . Estos resultados muestran que el pan con 25% de harina de arroz, presentó una mayor acumulación de InsP 3 , sugiriendo una mayor hidrólisis de InsP 6 durante el proceso.…”

Section: Efecto De La Inclusión De Las Distintas Materias Primas En Lunclassified

Evaluación de la calidad tecnológica, nutricional y sensorial de productos de panadería por sustitución de harina de trigo por harina integral de arroz

Mellado

2016

Braz. J. Food Technol.

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Este es un artículo publicado en acceso abierto (Open Access) bajo la licencia Creative Commons Attribution, que permite su uso, distribución y reproducción en cualquier medio, sin restricciones siempre que el trabajo original sea debidamente citado. Evaluación de la calidad tecnológica, nutricional y sensorial de productos de panadería por sustitución de harina de trigo por harina integral de arroz Evaluation of the technological, nutritional and sensory qualities of bakery products produced with partial substitution of the wheat flour by whole rice flour ResumenEl objetivo del presente trabajo fue determinar las características tecnológicas, nutricionales y sensoriales del pan elaborado por sustitución de 25 y 50% de la harina de trigo convencional por harina integral de arroz (Oryza sativa, L). Los productos desarrollados se evaluaron en términos de volumen específico del pan, aspecto de la rebanada central, dureza de la miga, contenido de humedad, fibra dietética, fitatos, minerales, cinética de retrogradación de la amilopectina por calorímetro diferencial de barrido y evaluación sensorial mediante escala hedónica de nueve puntos. En general, la incorporación de la harina integral de arroz a la formulación mostró diferencias significativas en cuanto a la cinética de retrogradación de la amilopectina en comparación con las muestras control (entalpía de retrogradación varió desde 2,4 a 1,8-2,1 J/g). También repercutió en una disminución del volumen de la pieza panaria (desde 4,48 a 2,26-2,86 cm 3 /g) que estuvo directamente relacionado con un aumento de la dureza de la miga (desde 0,77 a 1, 90-3,85 N). No obstante, se observó una alta aceptación global por parte del consumidor (7,(2)(3)(4)(5)(6)(7)3). En cuanto a los minerales, el Ca y el Zn podrían estar biodisponibles en la formulación del 25% y en las muestras controles. En los productos con harina integral de arroz se observó un aumento significativo del nivel de trifosfatos de mio-inositol (desde valores despreciables a 0,38-0,44 μmoles/g), el cual se considera que ejerce actividad biológica positiva en el organismo. Es importante considerar que la biodisponibilidad de minerales en los productos integrales está relacionada con la formulación y el proceso de elaboración del pan, principalmente por la presencia de fitatos. Éstos están presentes en alta proporción en la formulación con 50% de harina integral de arroz, por lo que se estima una baja biodisponibilidad de minerales debido a que las relaciones molares fitato/mineral superan los valores de umbral de inhibición de la absorción de hierro y zinc. SummaryThe objective of this work was to determine the technological, nutritional and sensory characteristics of bread produced by substituting 25 and 50% of conventional wheat flour by whole rice flour (Oryza sativa L). The final products were evaluated in terms of specific loaf volume, appearance of the central slice, crumb firmness, moisture content, dietary fibre, phytates, minerals, kinetics of amylopectin retrogradation determined by differential scan...

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

Cited by 53 publications

References 30 publications

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Novel Phytases from Bifidobacterium pseudocatenulatum ATCC 27919 and Bifidobacterium longum subsp. infantis ATCC 15697

Evaluación de la calidad tecnológica, nutricional y sensorial de productos de panadería por sustitución de harina de trigo por harina integral de arroz

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