The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation

Distaam, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy.
Journal of Agricultural and Food Chemistry (Impact Factor: 3.11). 05/2007; 55(8):2993-7. DOI: 10.1021/jf063507n
Source: PubMed

ABSTRACT Lactic acid fermentation of cereal flours resulted in a 100 (rye), 95-100 (wheat), and 39-47% (oat) reduction in phytate content within 24 h. The extent of phytate degradation was shown to be independent from the lactic acid bacteria strain used for fermentation. However, phytate degradation during cereal dough fermentation was positively correlated with endogenous plant phytase activity (rye, 6750 mU g(-1); wheat, 2930 mU g(-1); and oat, 23 mU g(-1)), and heat inactivation of the endogenous cereal phytases prior to lactic acid fermentation resulted in a complete loss of phytate degradation. Phytate degradation was restored after addition of a purified phytase to the liquid dough. Incubation of the cereal flours in buffered solutions resulted in a pH-dependent phytate degradation. The optimum of phytate degradation was shown to be around pH 5.5. Studies on phytase production of 50 lactic acid bacteria strains, previously isolated from sourdoughs, did not result in a significant production of intra- as well as extracellular phytase activity. Therefore, lactic acid bacteria do not participate directly in phytate degradation but provide favorable conditions for the endogenous cereal phytase activity by lowering the pH value.

  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Bread was a staple in the traditional Mediterranean diet of the early 1960s, as well as nowadays; however, it was a stone ground sourdough bread in Nicotera and probably in the Greek cohorts of the Seven Countries Study. In the present review, the nutritional characteristics of this food are analyzed in relation to its protective effects on coronary heart disease, metabolic diseases and cancer. According to our traditions, cultural heritage and scientific evidence, we propose that only cereal foods with low glycemic index (GI) and rich in fiber have to be placed at the base of the Mediterranean diet pyramid, whereas refined grains and high GI starchy foods have to be sited at the top.
    Nutrients 10/2014; 6(10):4302-4316. DOI:10.3390/nu6104302 · 3.15 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: The effects of the inclusion of purified phytases from Bifidobacterium longum spp. infantis ATCC15697 and Bifidobacterium pseudocatenulatum ATCC27919 on phytate (InsP 6) levels were analyzed during breadmaking process. Two different levels of whole amaranth (Amaranthus cruentus) flour (25 and 50 %) were used in bread dough preparation, and they were compared to control doughs made with 100 % wheat flour and 100 % whole wheat flour. Bread samples made with 50 % of amaranth flour showed a significant decrease in technological quality parameters in comparison with control white breads. However, a 25 % of amaranth flour improved the nutritional value of the bread, with only a slight depreciation in the quality. Addition of bifidobacterial phytases resulted in higher InsP 6 degradation compared with a commercial fungal phytase, without affecting the bread quality. InsP 6 reduction was especially efficient in breads with 25 % amaranth, leading to InsP 6 levels below the threshold of mineral bioavailability inhibition for Fe and Zn in human nutrition.
    European Food Research and Technology 05/2014; 238(5):853-862. DOI:10.1007/s00217-014-2167-2 · 1.39 Impact Factor
  • [Show abstract] [Hide abstract]
    ABSTRACT: Implementation of sourdough technology would increase nutritional value and attractiveness of gluten-free bread. However, fermentation process requires stimulation. The course of fermentation of gluten-free sourdoughs prepared from maize and soy flours and maize and potato starches, enriched in glucose and casein hydrolysate or soy sprouted seeds used as fermentation enhancers was evaluated. The clearest effect of the supplementation was observed in the case of sourdough prepared from starches only. The addition of glucose in the amounts as low as 0.5% has proved to be enough to enhance fermentation effectively. Supplementation of the sourdoughs with peptides was not very effective; however, when used together with glucose, a synergistic effect could be detected. The addition of sprouted seeds allowed to shorten the fermentation process with up to several hours. These studies have demonstrated possibility to simplify and shorten the process of gluten-free sourdough fermentation by modification of mixtures composition.
    Acta Alimentaria 06/2014; 43(2):225-231. DOI:10.1556/AAlim.43.2014.2.5 · 0.43 Impact Factor

Full-text (2 Sources)

Available from
Jun 4, 2014