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Dephytinization of wheat bran by fermentation with bakers' yeast, incubation with barley malt flour and autoclaving at different pH levels
Abstract
Wheat bran is an important source of dietary fiber but also contains considerable amounts of phytic acid, which is known to impair mineral absorption. The present study was conducted to investigate the phytic acid reduction in coarse and fine wheat bran by fermentation with the different levels of bakers' yeast (3, 6 and 9%) for 8h at 30°C, incubation with the different levels of barley malt flour (2.5, 5.0, 7.5 and 10.0%) for 8h at pH 5.2 and 55°C, and autoclaving at the different pH levels (pH 5.0, 4.5, 4.0 and 3.5) adjusted with acetic acid for 2h. The phytic acid content of the wheat bran was effectively reduced by all treatments, and the phytic acid lost was in the range of 88.4–96.9%. Without addition of yeast or malt flour, or autoclaving without pH adjustment, the phytic acid content of the bran samples was reduced at most to 44.9% of the initial amounts under the investigated conditions. Increasing the concentration of yeast or malt flour or decreasing the pH towards 3.5 did not enhance the phytic acid reduction. The most reduction occurred after 2h of yeast fermentation and malt flour incubation, and after 30min of autoclaving, which made up 92–98% of the total phytic acid loss. Extending the treatment periods contributed nominally to further increase in the phytic acid reduction, and the rate of the phytic acid loss decreased progressively.
... There have been studies on the production and usage of dephytinized bran in the various food formulations [4,[8][9][10][11]. However, to our best knowledge, no single study related to the use of dephytinized wheat bran in sourdough bread production has been reported. ...
... After cooling, the bran slurry was adjusted to the initial pH value of the bran and distilled water mixture by 6 N NaOH. Next, the slurry was strained in a sieve, rinsed five times with water and dried at 60°C in an oven to a maximum of 10% moisture content [9,11]. Dephytinized wheat bran (moisture 5.77 g/100 g, ash 6.22 g/100 g, protein 14.60 g/100 g) was passed through a laboratory type disc mill (Laboratory Mill 3303, Perten), and particle size was reduced to less than 300 µm. ...
... Under these conditions, its solubility increases and a high rate of phytic acid loss may occur [10]. Servi and coauthors [11] determined a rate of 88.4-96.9% reduction in phytic acid contents of wheat bran samples by application of different dephytinization methods. ...
Abstract This study aimed to isolate sourdough starters and use them in the production of dephytinized wheat bran enriched bread. Four different sourdoughs, used separately in bread production, which were spontaneous sourdough (SS), Type II sourdough produced with Lactobacillus fermentum, isolated from SS, as a starter (LFS), local produced sourdough (Vakfıkebir, Trabzon, Türkiye) (VS), and Type II sourdough produced with Lactococcus lactis, isolated from VS, as a starter (LCS). The dephytinization process effectively reduced the phytic acid level of bran at the rate of 95.21 g/100 g. The highest specific volume was determined in the control bread produced with the local sourdough sample (3.27 mL/g). The lowest specific volume was determined in the sample of bread containing 15% dephytinized wheat bran produced with Lactococcus lactis fermented sourdough (1.82 mL/g). As expected, increasing bran level caused decreased L* value of bread samples and increased a* and b* values. The high rates of bran had deleterious effects on the texture of bread. Additionally, the changes in texture profile were more intense in bread samples containing dephytinized wheat bran during storage. According to the sensory analysis results, it was determined that the scores of bread samples produced with Lactobacillus fermentum sourdough and including 5% wheat bran were higher.
... There have been studies on the production and usage of dephytinized bran in the various food formulations [4,[8][9][10][11]. However, to our best knowledge, no single study related to the use of dephytinized wheat bran in sourdough bread production has been reported. ...
... After cooling, the bran slurry was adjusted to the initial pH value of the bran and distilled water mixture by 6 N NaOH. Next, the slurry was strained in a sieve, rinsed five times with water and dried at 60°C in an oven to a maximum of 10% moisture content [9,11]. Dephytinized wheat bran (moisture 5.77 g/100 g, ash 6.22 g/100 g, protein 14.60 g/100 g) was passed through a laboratory type disc mill (Laboratory Mill 3303, Perten), and particle size was reduced to less than 300 µm. ...
... Under these conditions, its solubility increases and a high rate of phytic acid loss may occur [10]. Servi and coauthors [11] determined a rate of 88.4-96.9% reduction in phytic acid contents of wheat bran samples by application of different dephytinization methods. ...
... Various studies on the effect of size reduction of WB on its nutritional, functional, and microstructure have been investigated. Some of the quality properties of bran size reduction include reduced hydration properties [52,53] and phytic acid content [30]. On the other hand, the total phenolics, antioxidant activity [29,54], and water-soluble arabinoxylan content significantly increased by 26% due to milling [43,55]. ...
... Therefore, it may be necessary to pair size reduction with other modification processes. In most studies where size reduction was paired with other pretreatment methods, milling preceded other processes such as hydrothermal and fermentation [30,37,46], and enzymatic treatment [39,45]. However, wet superfine grinding increased the surface area and strong water retention capacity of WB compared to native bran and thereby reduced the deleterious effect of WB on gluten development [56]. ...
... Autoclaving alone may not be sufficient to reduce the PA content of WB due to the heat resistance of PA. However, lowering the pH of the bran matrix, then subjecting it to autoclaving increases the solubility and degradation of the PA-cation complex [30]. Increasing autoclaving time to 120 min in a low-pH bran system significantly reduced the PA content of WB. ...
The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. Ninety-three (93) studies (review and original research) published in English between January 1997 and April 2021 reporting WB modifications for improved nutritional, structural, and functional properties and prospective utilisation in food formulations were included in this paper. The modification methods include mechanical (milling), bioprocessing (enzymatic hydrolysis and fermentation with yeasts and bacteria), and thermal (dry heat, extrusion, autoclaving), treatments. This review condenses the current knowledge on the single and combined impact of various WB pre-treatments on its antioxidant profile, fibre solubilisation, hydration properties, microstructure, chemical properties, and technological properties. The use of modified WB in gluten-free, baked, and other food products was reviewed and possible gaps for future research are proposed. The application of modified WB will have broader application prospects in food formulations.
... The cleaned bran samples were mixed with distilled water at a ratio of 1:15 (wt/vol), and the bran slurries were divided into three categories and subjected to the different treatments that were described previously (Servi, € Ozkaya, & Colakoglu, 2008). ...
... Several research studies have suggested that yeast fermentation promotes phytic acid loss by lowering pH due to CO 2 and organic acid production, and it increases endogenous phytase activity and the solubility of phytic acid (Champagne et al., 1985;Harland & Harland, 1980;Tangkongchitr, Seib, & Hoseney, 1982).The results of the phytic acid loss are consistent with Servi et al. (2008), who reported 93.0% phytic acid loss by fermentation with 6% yeast for 6 hr in wheat bran. ...
... However, high phytic acid loss can be achieved by low pH and high temperature due to its heat instability in acidic media and increase in solubility (Champagne et al., 1985;Cheryan et al., 1983). This result is consistent with the results of Servi et al. (2008), who reported that hydrothermal treatment at 121C for 1.5 hr led to 37.2% phytic acid loss at the original pH, whereas 96.5% loss was achieved at pH 4 in wheat bran. ...
Practical applications:
Consumption of dietary fiber offers a range of health benefits. Cereal bran has great potential as a dietary fiber source. However, this bran's high phytic acid content and adverse effects on bread quality limit that potential. It is possible to obtain high dietary fiber and low phytic acid bran samples through bran concentration and dephytinization treatments. The dephytinization treatment is an effective method for degradation of phytic acid. The negative effects of wheat bran and rice bran on bread quality decreased significantly following the dephytinization treatments. This study demonstrated that fiber-enriched bread with low phytic acid content and acceptable texture can be produced using concentrated and dephytinized bran.
... Sporadically increasing trend of phytic acid after 8-h incubation may be related to the release and leakage of more phytic acid enclosed in bran and endosperm of quinoa during fermentation (Mehanni et al., 2017;Servi et al., 2008). Soaking is a standard step in the fermentation process that can reduce the levels of various antinutrients because many antinutrient compounds, such as phytate, are water-soluble and can be removed better by leaching (Samtiya et al., 2020). ...
... Soaking is a standard step in the fermentation process that can reduce the levels of various antinutrients because many antinutrient compounds, such as phytate, are water-soluble and can be removed better by leaching (Samtiya et al., 2020). During soaking, phytate ions leak into the water in the direction of the concentration gradient, and with the longer soaking period, more phytate ions leak into the environment (Mehanni et al., 2017;Servi et al., 2008). On the other hand, it is possible that protein-bound phytates are released due to the activity of protease enzymes (Chen et al., 2014). ...
The effects of two fermentation processes (common fermentation with Saccharomyces cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and Lactiplantibacillus plantarum subsp. plantarum PTCC 1745) on pH, titratable acidity, total phenolic and flavonoid contents, antioxidant capacity, saponin content, as well as phytic acid content of quinoa dough were investigated during the 24‐h fermentation (4‐h interval). According to the results, the highest titratable acidity was observed in the samples fermented by L. casei subsp. casei . Moreover, the highest antioxidant capacity was observed after 12 h of fermentation by L. plantarum subsp. plantarum (31.22% for DPPH, 104.67% for FRAP) due to a higher concentration of phenolic compounds produced (170.5% for total phenolic content). Also, all samples have been able to reduce saponin by 67% on average. Furthermore, the samples fermented by L. plantarum subsp. plantarum showed the most significant decrease in phytic acid content (64.64%) during 24‐h fermentation. By considering the reduction of the antinutritional compounds and improvement in the antioxidant properties of quinoa flour, the Lactiplantibacillus plantarum strain was recommended.
... Phytates in the form of phytic acid are present in the wheat grains that produce insoluble salts with minerals such as calcium, magnesium and iron. Production of such salts reduces the bioavailability and absorption of these minerals in the human body [10]. Fermentation can attain reduction in phytic acid in cereals to a large extent by the action of microbial cultures and grain phytases. ...
... The activity of endogenous phytase enzyme from the unfermented wheat and essential added probiotics are capable of converting the phytic acid into inositol and orthophosphate during the fermentation. Bioavailability of minerals is enhanced in fermented cereals when fermented by yeast because of hydrolysis of phytic acid [10]. Factors such as pH and temperature are also interrelated in the reduction of phytic acid. ...
The aim of this study was to evaluate the impact of fermentation by single cultures of Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum and Saccharomyces cerevisiae and their multiple co-cultures on the different physiochemical and nutritional parameters of wheat. Fermentation by Lactobacillus casei proved to increase the protein content (27% w/w) as compared to (control) unfermented wheat (12.7% w/w). All probiotics cultures drastically reduced the phytic acid content particularly Lactobacillus casei reduce the level from 1269mg/100g to 127mg/100g. After fermentation both essential and non - essential amino acids were increased, single culture of Saccharomyces cerevisiae showed higher amount of valine and methionine (187.24mg/g) and (135.71mg/g) respectively. Lipid content was increased by Lactobacillus casei (23%) compare to control (2.5%). Antioxidant activity was also increased after the fermentation by Lactobacillus casei with the combination of Saccharomyces cerevisiae (78.60±2.12%). Hence the results showed that fermentation of wheat grains by different probiotics is adequate to increase the nutrient value and reduces the anti-nutritional factors and enhance the utilization of wheat in food systems.
... The effects of different biological methods and processes (such as soaking, germination, fermentation, boiling, baking etc.) on phytic acid were investigated in the studies. However, it is stated that these procedures can not completely eliminate phytic acid (Servi et al., 2008). Özkaya et al. (2017) reported that the phytic acid content of wheat bran decreased at the rate of 95.2% by autoclaving for 1.5 h at pH 4.0. ...
... There are studies on production and use of dephytinized bran Majzoobi et al., This article is taken from Hümeyra ÇETİN BABAOĞLU's PhD thesis supported by The Scientific Research Projects Coordination Unit of Selçuk University with the grant number of 18101022. Babaoğlu et al. / Selcuk J Agr Food Sci, (2022) Mosharraf et al., 2009;Özkaya et al., 2017;Özkaya et al., 2018;Servi et al., 2008). However, the study about usage of dephytinized wheat bran in sourdough bread dough has not been reported. ...
In this study, the rheological properties of flours containing wheat bran or dephytinized wheat bran at different rates (0, 5, 10, 15%) and some physicochemical and microbiological properties of bread doughs produced with sourdough by using these flour mixes were investigated. Four different sourdoughs, which were spontaneous (SS), Vakfıkebir (VS), containing Lactobacillus fermentum as a starter (LFS) and containing Lactococcus lactis as a starter (LCS), were used. The water absorption, softening degree, resistance to extension values of dough increased while the stability, energy and extensibility values decreased as the rate of bran increased for both bran types. The pH and total acidity (TA) values of the bread dough samples generally increased with the addition of bran. The lowest moisture content, TA and LAB count, and the highest pH and yeast count were obtained in VS. The lowest pH and the highest TA values belonged to the bread dough samples containing SS. The number of LAB and yeast counts in bread dough samples increased with addition of bran compared to control sample.
... Therefore, fermented feed is recommended due to its high nutritional value and digestibility, but the effects on pig growth performance are inconsistent [13]. So far, the fermentation process has been primarily used for the starch components [6,12,14,15]. However, the treatment of lupine seeds by fermentation to ensure their use as a source of protein for animals has been studied before in preliminary research on rats [16,17] and on pigs [18]. ...
... However, in legume seeds, phytic phosphorus is a major factor influencing the nutrition value of the feed. ANFs present in legumes are rather stable under heat treatment, but can be efficiently removed by fermentation [5,15,18]. In this study, fermentation by bacteria and yeast significantly decreased the level of phytic phosphorus and totally reduced RFOs, which was also found in other studies [18,26,29]. ...
The aim of this study was to: (1) provide controlled fermentation of narrow-leafed lupine seeds; (2) monitor seed composition, and (3) determine the influence of fermentation on the performance, gut environment and physiology, and selected blood metabolic parameters, in young pigs. Firstly, the effect of 24 h lupine seed fermentation by bacteria and yeast on seed chemical composition was determined. It increased contents of crude protein, crude fiber and ash, but reduced nitrogen-free extractive levels. The amino acid profile of fermented lupine (FL) was similar to that of raw lupine (RL) seeds, whereas the contents of oligosaccharides and P-phytate decreased significantly, in contrast to alkaloids. In fermented feed, pH dropped from 5.5 to 3.9. In the 28-day experiment, 24 male pigs were divided into three groups. The control group was fed a soybean meal diet (SBM), whereas in the experimental diets, 50% of SBM protein was replaced by RL or FL. Afterwards, eight pigs from each group were euthanized and their digesta and blood samples were collected. The FL use did not affect pigs’ performance, nor their metabolic, microbial and most gastrointestinal tract parameters, but influenced crypt depth. Fermentation affected concentrations of short chain fatty acids and p-cresole in the proximal colon segment. In the small intestine, the levels of acetate and butyrate decreased, and, in the caecum, the propionate level decreased. Fermentation significantly lowered the pH of the middle colon digesta and ammonia contents compared to RL. A part of SBM may be successfully replaced by RL and FL in young pigs’ diets.
... Phytic acid reduction has been also examined by processing methods such as soaking, malting, fermenting and heat treatments (Liang, Han, Nout, & Hamer, 2008;Servi, Özkaya, & Colakoglu, 2008). However, according to Servi et al. (2008), none of these processing techniques resulted in complete removal of phytic acid. ...
... Phytic acid reduction has been also examined by processing methods such as soaking, malting, fermenting and heat treatments (Liang, Han, Nout, & Hamer, 2008;Servi, Özkaya, & Colakoglu, 2008). However, according to Servi et al. (2008), none of these processing techniques resulted in complete removal of phytic acid. ...
Simultaneous reduction in activity of fat destabilizing enzymes (lipase and lipoxygenase), contaminants heavy metals (As, Cd, Pb, and Hg), antinutrient phytic acid and hazardous coliforms in rice bran was investigated. Application of washing, soaking the washed sample at different pH values (2, 6 and 9) alone or in combination with ultrasonication were examined. While washing was beneficial, its low efficiency acquired further treatment, which was prevailed by application of acidic pH and ultrasound (28 kHz) treatments. Free fatty acids and peroxide value, as indicators of enzymes activity, implied the effectiveness of treatments with adverse impact of sonication on peroxide value. Remarkably, reduction of dominant heavy metals (As, Pb and Zn) and phytic acid were synergistically facilitated by sonication. Coliforms growth was inhibited at pH 2 even at the absence of ultrasonic treatment. Evidently, combination of acidic pH and ultrasound is a practical approach to improve rice bran stability and safety.
... Then pH of the slurries were adjusted to 5.0 with acetic acid, and incubated at 55°C for 6 h. At the end of the incubation time, the mixture was immediately filtered through a sieve (250 μ), the remaining solids were rinsed with 500 ml of water and dried in a drying oven (Nüve FN-500, Ankara, Turkey) at 60°C to a maximum 10% of moisture content and stored in a sealed plastic bag until use (Pandey, Szakacs, Soccol, Rodriguez-Leon, & Soccol, 2001;Servi, Özkaya, & Colakoglu, 2008). ...
... Phytase enzyme application reduced the amount of phytic acid by 78.9% in rice bran, 73.1% in rye bran, 83.5% in wheat bran and 70.9% in oat bran. Servi et al. (2008) tried to reduce the phytic acid content of wheat bran by different methods (yeast, malt flour and autoclaving) and reported that the phytic acid content of wheat bran is effectively reduced by all processes and the loss of phytic acid is in the range of 88.4-96.9%. Bilgiçli et al. ...
In this research, cereal brans (rice, rye, wheat and oat) were dephytinized by two different methods (phytase enzyme and malt flour) and used in noodle and pasta formulation (20%) to improve nutritional quality of the final product. As a result of phytase treatment, phytic acid content of different bran samples decreased between 70.9 and 83.5%. Rice bran noodles and pasta samples gave the highest amount of phytic acid. In general, the use of cereal bran in noodles samples increased protein and fat content compared to control noodles. The use of cereal bran increased the total dietary fiber content by 1.9–3.3 times in noodle and 1.7–2.9 times in pasta samples. All bran samples increased total phenolic content and antioxidant activity values in noodles and pasta samples (p < 0.05). The amount of Ca, P, K, Mg and Zn of cereal bran noodles and pasta samples was higher than control noodles and pasta samples (p < 0.05). It was concluded that we can produce noodles and pasta samples with lower phytic acid content and enrich the nutritional composition by using dephytinized cereal brans.
... Besides the use of phytase, phytic acid removal from vegetable ingredients through industrial processes and/or laboratory methods have been employed successfully by SERVI et al. (2008) and CANAN et al. (2011). The removal of phytic acid from rice bran through these techniques aims to produce, as the main product, phytate, and generate as a by-product dephytinised defatted rice bran. ...
... The rice bran and Dephytinised rice bran had 2.68 and 1.17% of total phosphorus, respectively (Table 1), showing that 44% of the total phosphorus remained in the dephytinised bran. According to SERVI et al. (2008), reduction of phytic acid by more than 90% could significantly improve bioavailability and absorption of minerals and proteins. Since dephytinisation did not remove all P, one can assume that some of remaining phosphorus was in the form of phytate, and supplementation with phytase could be positive. ...
O objetivo do presente trabalho foi avaliar o valor nutricional e energético de subprodutos do arroz, na presença ou não de fitase, para suínos em crescimento. Foram utilizados 36 suínos machos, castrados, alojados em gaiolas metabólicas individuais. Realizou-se a coleta total de fezes e urina em dois períodos de dez dias: cinco de adaptação e cinco de coleta. Utilizou-se o delineamento de blocos ao acaso, tendo-se considerado o período de coleta como bloco, com cinco tratamentos e sete repetições. Duas dietas controle (com e sem fitase - Fit) foram utilizadas nos cálculos de digestibilidade, a última para avaliar a influência da enzima na digestibilidade da energia dos ingredientes teste. A dieta controle foi substituída em 30% pelos subprodutos testados: farelo de arroz desengordurado (FAD) com ou sem Fit e farelo de arroz desengordurado desfitinizado (FADD). O uso de fitase na dieta controle não influenciou na digestibilidade da energia do FAD+Fit. Comparado ao FAD+Fit, o farelo de arroz desengordurado desfitinizado apresentou mais EM e proteína digestível, mas menos P e Ca digestíveis. A suplementação de fitase melhorou a utilização do P e Ca do FAD e aumentou a digestibilidade da energia e da proteína. O FAD sem fitase apresentou os menores coeficientes de digestibilidade para todas as respostas. Energia metabolizável, proteína, fósforo e cálcio digestíveis do FAD, FAD+Fit e FADD foram, respectivamente, 2.140; 2.288 e 2.519kcal kg-1; 79,25; 92,41 e 107,10g kg-1; 1,62; 3,41 e 2,11g kg-1 e 2,80; 3,79 e 2,90g kg-1.
... For two most consumed foods; wheat bread and pasta, values of 3.2-7.3 and 0.7-9.1 mg/kg of phytic acid were reported, respectively [10]. To reduce the phytic acid content of wheat bran, different methods have been established including reduction of the particle size, fermentation, and hydrothermal processing of the bran [11,12]. ...
... The results (Table 1) showed that the bran of original particle size (i.e.~1,000 μm) had 50.15 ± 2.85 mg/g phytic acid. The phytic acid content of wheat bran varies between 25 and 50 mg/g depending on the wheat variety and method of determination [10]. With reduction in the particle size, the phytic acid content decreased significantly, so that the phytic acid content of the bran with the finest size was 21.60 ± 1.42 mg/g. ...
To increase the dietary fiber of sponge cake, it was enriched with wheat bran of different levels (0, 5, 10, 15, and 20%, w/w; flour basis) and particle sizes (90, 170, 280, and 420 mu m). The results showed that both crude fiber and phytic acid contents of the bran decreased with the reduction in the particle size. Batter density increased whereas batter consistency decreased with increase in the particle size and the level of the bran. The crust and crumb color became darker, more reddish and less yellowish as the level and particle size of the bran increased. Density of the cakes decreased as higher percentages and coarser brans were included. Determination of the textural properties of the cakes using texture profile analysis technique showed that with increase in the percentage of wheat bran, hardness, gumminess, and chewiness increased whereas, cohesiveness and springiness decreased. According to the taste panel, using no more than 10% bran with particle size smaller than 170 mu m resulted in cakes similar to the-control. The total dietary fiber and phytic acid content of the resultant cakes was 5.95% and 2.90 (mg/g), respectively.
... Wheat bran was fermented by compressed bakery yeast according to the method described by Servi et al. (2008) with slight modification. The fermentation continued for 8 h at 30°C in a temperature controlled water bath. ...
... Despite this claim, it has been indicated that pH, temperature and the Table 1 Effect of size reduction, hydrothermal and fermentation treatments on phytic acid content and its reduction in wheat bran compared to the phytic acid content of wheat bran with original particle size (1,200 μm) (n03) amount of inorganic phosphorus accumulated during fermentation may have disfavored yeast phytase activity. Accordingly, the contribution of yeast phytase to the phytic acid reduction in the wheat bran would be ignorable (Leenhardt et al. 2005;Servi et al. 2008). The contribution of yeasts to the reduction of phytic acid may be related to the production of carbon dioxide and organic acids during fermentation which can reduce the pH of the medium and hence increase the phytic acid solubility and phytase activity (Sandberg and Svanberg 1991;Sandberg 2002). ...
With the aim of reducing phytic acid content of wheat bran, particle size reduction (from 1,200 to 90 μm), hydrothermal (wet steeping in acetate buffer at pH 4.8 at 55 °C for 60 min) and fermentation (using bakery yeast for 8 h at 30 °C) and combination of these treatments with particle size reduction were applied and their effects on some properties of the bran were studied. Phytic acid content decreased from 50.1 to 21.6, 32.8 and 43.9 mg/g after particle size reduction, hydrothermal and fermentation, respectively. Particle size reduction along with these treatments further reduced phytic acid content up to 76.4 % and 57.3 %, respectively. Hydrothermal and fermentation decreased, while particle size reduction alone or in combination increased bran lightness. With reducing particle size, total, soluble and insoluble fiber content decreased from 69.7 to 32.1 %, 12.2 to 7.9 % and 57.4 to 24.3 %, respectively. The highest total (74.4 %) and soluble (21.4 %) and the lowest insoluble fiber (52.1 %) content were determined for the hydrothermaled bran. Particle size reduction decreased swelling power, water solubility and water holding capacity. Swelling power and water holding capacity of the hydrothermaled and fermented brans were lower, while water solubility was higher than the control. The amount of Fe+2, Zn+2 and Ca+2 decreased with reducing particle size. Fermentation had no effect on Fe+2and Zn+2 but slightly reduced Ca+2. The hydrothermal treatment slightly decreased these elements. Amongst all, hydrothermal treatment along with particle size reduction resulted in the lowest phytic acid and highest fiber content.
... Phytic acid is hydrolyzed enzymatically by phytases, or chemically, to lower inositol phosphates during storage, fermentation, germination and food processing. Various food processing methods such as soaking, malting, and fermentation activate the endogenous phytase that catalyze the stepwise hydrolysis of phytic acid, while processing methods such as heat treatments i.e. blanching, baking, autoclaving, and frying, cause autolysis of phytic acid (Servi et al., 2008;Garcia-Estepa et al., 1999). Phytase enzymes, widely present in organisms such as plants, microorganisms, and animal cells enhance minerals availability (Lonnerdal, 2002;Konietzny et al., 2002) and release of phosphorus. ...
... Phytic acid is a heat resistant compound and a significant reduction in phytate is not expected after high temperatures treatment due to its association with the cations. However, thermal degradation of phytic acid is accelerated by low pH (Servi et al., 2008). It seems that most of phytate reduction occurre during the early stage of baking when temperature reaches the optimum point for the best phytase activity. ...
ABSTRACT
This study was carried out to determine the effect of fermentation, hydrothermal
treatment, soda (Na2CO3), and table salt (NaCl) addition on the extent of phytase activity
and phytate degradation in three Iranian wheat cultivars, namely, Mahdavi, Ghods, and
Roshan. The samples were milled to three different extraction rates, i.e. whole, 85%, and
75% flours and three kinds of leavening procedure (fermented, soda, and control), and
four NaCl percentages (0.0, 0.5, 1.0, 1.5%) were used for preparing dough in three
replications. To evaluate the effect of heat treatment on phytic acid breakdown, baking
was also done. The results indicated that among the wheat varieties, Mahdavi had the
highest level of phytase activity and phytic acid content followed by Ghods and Roshan;
in which‚ most of the phytate was concentrated in bran fractions. Fermentation (1% yeast
at 37ºC for 3 hours), hydrothermal treatment (pH 4.8 at 55ºC for 12 hours) and salt
addition (0 to 1.5%) to the dough samples resulted in an increased phytase activity,
whereas soda addition (1%) decreased the enzyme activity. Heat treatment reduced
phytic acid content significantly.
... Studies have demonstrated that the inclusion of Saccharomyces cerevisiae-fermented de-oiled rice bran in broiler diets significantly increases WG compared to unfermented bran, with improved FCR [92]. The presence of yeast-derived enzymes enhances nutrient bioavailability [93]. Furthermore, a two-stage fermentation approach using Bacillus spp. ...
Feed accounts for up to 80% of poultry production costs, with high-quality grains such as soybean meal and corn traditionally serving as primary ingredients. However, increasing costs and competition for these grains have driven interest in low-grade and unconventional feed ingredients, including by-products like rapeseed meal and cottonseed meal. These alternatives are often constrained by high fiber content, anti-nutritional factors, and reduced nutrient bioavailability. Fermentation has emerged as a promising strategy to address these limitations, enhancing digestibility, palatability, and antioxidant properties while degrading harmful compounds such as tannins, trypsin inhibitors, and free gossypol. Solid- and liquid-state fermentation techniques utilize microbial inoculants, including lactobacilli and Bacillus species, to enzymatically break down complex macromolecules, thereby releasing essential nutrients. When combined with pretreatments like enzymatic hydrolysis, fermentation significantly improves the nutritional quality of feed ingredients while reducing costs without compromising poultry health or performance. This review examines the mechanisms, benefits, and challenges of fermentation techniques in poultry feed production, underscoring the importance of further research to optimize fermentation parameters, identify novel microbial strains, and ensure scalability and safety in industrial applications.
... Phytates in the form of phytic acid are present in the wheat grains that produce insoluble salts with minerals such as calcium, magnesium and iron. Production of such salts reduces the bioavailability and absorption of these minerals in the human body [10]. Fermentation can attain reduction in phytic acid in cereals to a large extent by the action of microbial cultures and grain phytases. ...
The aim of this study was to evaluate the impact of fermentation by single cultures of Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum and Saccharomyces cerevisiae and their multiple co-cultures on the different physiochemical and nutritional parameters of wheat. Fermentation by Lactobacillus casei proved to increase the protein content (27% w/w) as compared to (control) unfermented wheat (12.7% w/w). All probiotics cultures drastically reduced the phytic acid content particularly Lactobacillus casei reduce the level from 1269 mg/100 g to 127 mg/100 g. After fermentation both essential and non-essential amino acids were increased, single culture of Saccharomyces cerevisiae showed higher amount of valine and methionine (187.24 mg/g) and (135.71 mg/g) respectively. Lipid content was increased by Lactobacillus casei (23%) compare to control (2.5%). Antioxidant activity was also increased after the fermentation by Lactobacillus casei with the combination of Saccharomyces cerevisiae (78.60 ± 2.12%).Hence the results showed that fermentation of wheat grains by different probiotics is adequate to increase the nutrient value and reduces the anti-nutritional factors and enhance the utilization of wheat in food systems.
... Compared with Servi et al., the pH also plays a vital role in the dephytinization of bran samples with optimum dephytinization at pH 4.0 and 3.5. 33 Another researcher Bala et al. revealed that Habenaria nigrescens partially extracted phytase has an ideal pH of 5.0 for dephytinization, similar to these results. The ideal pH for the activity of the phytases of thermophilic molds like T. lanuginosus, Streptococcus thermophilus, and Thermoascus aurantiacus was 5.0. ...
BACKGROUND
Novel feeds for improved feed intake and for enhanced nutrient bioavailability have recently attracted attention. Insoluble dietary fibers, especially rice and wheat bran, have generated much interest due to their nutritional value. Incorporating insoluble dietary fiber into diets could be a viable way to maximize the feed conversion ratio.
RESULTS
Cross‐linked phytase aggregates (CLPA) were synthesized by precipitating enzymes followed by cross‐linking with 5 mmol L⁻¹ glutaraldehyde, yielding 88.24 (U g⁻¹) of enzyme load without the assistance of a proteic feeder. The epitome of the study is the dephosphorylation of wheat bran and rice bran by varying pH, enzyme concentration, and temperature. The highest inorganic phosphorus liberation by 150 U L‐‐1of free phytase was 23.72 (wheat bran) and 48.08 mg g⁻¹ (rice bran) after 12 h of incubation. Furthermore, 150 U L‐1 of CLPA liberated 28.72 (wheat bran) and 52.08 mg g⁻¹ (rice bran) of inorganic phosphorus with an incubation time of 12 h.
CONCLUSION
Thermostable free phytase was insolubilized to dephosphorylate the agro‐residue, namely, wheat bran and rice bran, to reduce the anti‐nutritional factor (the phytate content) of these insoluble dietary fibers. © 2022 Society of Chemical Industry.
... manganese, magnesium and phosphorus (20).80% of Phosphorous in wheat is put away as phytates, shaping buildings with Mg, Fe and Mg, which Will impressively diminish their bioavailability (35). 34 to 63 % of the wheat Bran is locked in by the unexpected supply of solvent and insoluble dietary fiber, a composite compound made of palatable plant polysaccharides (hemicellulose and celluloses) required to lignin"s, proteins and different parts which escape the hydrolytic enzymatic absorption process in the upper digestive system of the body. ...
Cereal flakes demand is growing globally, edible flakesmarket size has been valued about USD 17.45 million in 2020 and is predicted to grow more and more in coming days. Rising adoption to the cereal breakfast that is increasing among the working-class population ,millennials and college students. Wheat bran has been used since long time period as a part of Food product in ancient time period Wheat bran was made used in bread and muffins. Since29.6% of children's and adults suffer from the constipation problem. The wheat bran is rich in nutrients this helps lowering of the cholesterol, blood glucose level and avoid digestive related problem such as constipation. The wheat bran flakes were developed through three formulations(WF1,WF2 and WF3) by varying the ingredients and the best of the three formulations during the sensory evaluation that is WF2 formulation was taken for the further proximate analysis of the flakes. The wheat bran flakes were made with incorporated seeds like pomegranate and pumpkin which are rich in minerals and antioxidants helps in avoiding cellular damage in human body. The proximate analysis revealed that the carbohydrate is 84.29%, protein is 15.75%,total fat is 4.96%,acidity of extracted fat is 0.9164% total ash is 0.72% and acid insoluble ash was 0.063% per 100g of the sample. Microbial analysis was carried out with the adaption of nutrients agar medium where no colonies were found in the formulation WF2 after 48 hours of incubation and shelf-life study was carried out where the attributes which were considered for the shelf-life studies showed the slight variation in the values of moisture content and acidity of extracted fatbut even at the completion of the shelf life studies the values of the attributes were found to be within the standard specifications. The healthy wheat bran flakes were made and these wheat bran flakes can be consumed regularly as the breakfast cereal which results in decreased constipation and bowel disorders.
... García-Estepa et al. (1999) stated that presence of phytate and myo-inositol hexaphosphate in the raw food reduce the bioavailability of mineral content. Yeast produce phytase enzyme which degrade phytic acid (Turk et al., 2000) and make the ash content available (Servi et al., 2008). As phytase enzyme are produced in the fermentation medium which may reduce the phytate phosphorus and raise available phosphorus content. ...
The present study was conducted to investigate the changes of the nutritive value of yeast (Saccharomyces cerevisiae) fermented De-oiled rice bran (DORB) and its impact on broiler growth and mineralization in bone. DORB was fermented using 2.0% yeast at 60% moisture content for 24 hours in an anaerobic condition. Except control (C), only yeast fermented group (F), for the fortification of nutrient in the fermentation medium 2% urea, 10% flour, 2% urea and 10% wheat flour were supplied in FU, FF, FFU respectively. After 24 hours anaerobic fermentation pH, proximate components and amino acid profile were determined. A number of 150 day old broiler chicks (Cobb 500) were distributed into five dietary groups eg, Control (unfermented DORB), Fermented DORB added groups (F, FU, FF, FFU). 8% Fermented or unfermented DORB was added in each dietary groups. Each dietary group had 5 replications (having 6 birds in each replication). After 28 days of feeding trial birds from each replication were slaughtered to collect blood sample and tibia. Highest pH (P<0.05) reduction was occurred in FF group. Fiber and Phytate-P level were decreased in all the fermented groups compare to the control group (P<0.05). Feed conversion ratio was lower (P<0.05) in FF (1.73) than the other groups. Tibia ash was increased in fermented groups than unfermented group (P<0.05). It could be concluded that the fermentation of DORB using yeast adding urea, wheat flour or both caused desirable chemical changes and this changes have positive effect on growth performance, bone mineralization in broiler.
... Phillippy et al., (1987) reported 81% reduction of phytic acid in autoclaved sodium phytate at pH 4.0. Servi et al., (2008) reported that autoclaving for 2 h at the pH levels of 5.0, 4.5, 4.0 and 3.5 resulted in 89.4, 95.6, 96.8 and 96.6% reduction, respectively, in the phytic acid contents of the wheat bran. ...
... The general recognition of the positive nutritional effects of fiber consumption increase the demand for technological solutions to overcome the negative effects of bran supplementation. In bread making technology, fermentation of bran by microbial strains has been suggested as a method to reduce the negative effects of phytic acid [10] and to improve the volume and sensory properties of bread containing bran [11]. ...
Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina. Physicochemical, nutritional, and sensorial analyses were performed on pasteurized fresh pasta, before and after cooking. The optimum cooking time was not affected by whole wheat sourdough, whereas differences were found in color, firmness, and cooking loss. Changes of in vitro digested starch fractions in SP pasta were affected by a higher cooking loss. Overall, SP samples were characterized by improved nutraceutical features, namely higher content of free essential amino acids and phenolic compounds, lower phytic acid content, and higher antioxidant activity. Sensory analyses (acceptability and check-all-that-apply (CATA) tests) showed significantly higher scores for the SP, and the differences were enhanced when the consumers were informed about the product composition and how it was manufactured. Consumers checked for more positive sensory parameters for the SP than the CP.
... There have been several meta-analyses of epidemiological data suggesting that consumption of phenolic-rich food in humans may reduce the risk of non-communicable diseases, such as diabetes, cardiovascular disease, obesity, and some cancers [6][7][8][9]. Antioxidants can increase protection against these diseases in several ways: quenching free radicals, chelating transition metals, stimulating aim varied among investigations of protein and dietary fiber changes [42][43][44][45], folate production [46], and dephytinization [47]. To the best of our knowledge, only one study used baker's yeast to investigate the effect of fermentation time and dose [48]; however, it was only for a short period of time (precisely 48 h), while in our study, fermentation time was set at six days. ...
The purpose of our study was to evaluate the potential of solid-state yeast fermentation (SSYF) in improving the phenolic acid content and composition, and the antioxidant activity of commercial wheat bran (WB) and oat bran (OB). The ultrasound-assisted methanolic extracts were compared for their total phenolic content (TPC), phenolics composition, and in vitro antioxidant activity in order to study the effect of fermentation time on the chemical profile and activity of bioactive compounds. The comparative analysis revealed significant differences (p < 0.05) between days of fermentation (0 through 6). The highest TPCs were obtained on day 3 for WB (0.84 ± 0.05 mg of gallic acid equivalents [GAE]/g dry weight [DW]), and on day 4 for OB (0.45 ± 0.02 mg GAE/g DW). The highest relative percentage increase in the phenolics concentration of WB was also registered on day 3 (ferulic acid +56.6%, vanillic acid +259.3%, dihydroxybenzoic acids +161.2%, apigenin-glucoside +15.3%); for OB, this was observed on day 4 (avenanthramide 2f +48.5%, ferulic acid +21.2%). Enhanced antioxidant activities were significantly correlated with the highest TPCs. Our results suggest that SSYF may be a useful procedure for enrichment of antioxidants in cereal bran, considering the design of different functional foods and nutraceuticals.
... The bioavailability of minerals strongly depends on the content of phytic acid, which is generally very abundant in wheat bran and is considered an antinutritional factor. An improvement in phytase activity was observed when both fermentation and enzymes were used to bioprocess bran (24,29) and a reduction of phytic acid was reported by several authors (25,26,35). ...
Cereals are one of the major food sources in human diet and a large quantity of by-products is generated throughout their processing chain. These by-products mostly consist of the germ and outer layers (bran), deriving from dry and wet milling of grains, brewers' spent grain originating from brewing industry, or others originating during bread-making and starch production. Cereal industry by-products are rich in nutrients, but still they end up as feed, fuel, substrates for biorefinery, or waste. The above uses, however, only provide a partial recycle. Although cereal processing industry side streams can potentially provide essential compounds for the diet, their use in food production is limited by their challenging technological properties. For this reason, the development of innovative biotechnologies is essential to upgrade these by-products, potentially leading to the design of novel and commercially competitive functional foods. Fermentation has been proven as a very feasible option to enhance the technological, sensory, and especially nutritional and functional features of the cereal industry by-products. Through the increase of minerals, phenolics and vitamins bioavailability, proteins digestibility, and the degradation of antinutritional compounds as phytic acid, fermentation can lead to improved nutritional quality of the matrix. In some cases, more compelling benefits have been discovered, such as the synthesis of bioactive compounds acting as antimicrobial, antitumoral, antioxidant agents. When used for baked-goods manufacturing, fermented cereal by-products have enhanced their nutritional profile. The key factor of a successful use of cereal by-products in food applications is the use of a proper bioprocessing technology, including fermentation with selected starters. In the journey toward a more efficient food chain, biotechnological approaches for the valorization of agricultural side streams can be considered a very valuable help.
... Solid state fermentation is known to reduce or remove ANF from plant-based ingredients (Mukhopadhyay and Ray, 1999;Yoon et al., 2003;Servi et al., 2008;Shi et al., 2015). This can be very useful in aquafeed production using plant proteins. ...
The use of plant proteins in substituting fishmeal (FM) is mitigated by several anti nutritional factors (ANF) like phytic acid, non starch polysaccharides and protease inhibitors. Fermentation of the plant ingredients can reduce the ANF and improve feed utilization and growth rate of fish. We produced five isonitrogenous and isocaloric diets using solid state fermented bambaranut meal (BNM). Fermented BNM substituted FM in diets of African catfish Clarias gariepinus. The FM: BNM inclusion percentages of the diets were, F1, 50:5; F2, 35:20; F3, 20:35; F4, 5:50 and F5, 0:56. There was a control feed labelled as F6. Feed F6 was a variant of F1 but with non fermented BNM. Fingerling African catfish C. gariepinus with average weight 5.14±0.05 g were fed with the diets for 56 days. Specific growth rate (SGR) was best for the catfish fed with F1, 7.82±0.25 % day-1 , followed by those fed with F6, 7.35±0.24 % day-1. There were, however, no differences in SGR of F2, 7.26±0.18 % day-1 and F6. The food conversion ratio was lowest and best for the catfish fed with F1, 1.24±0.19 and F2 1.34±0.06. The growth and nutritional performance of fish fed with F2 were as good as F1 and cost-effective. Feeds made from fermented BNM had better FCR than those from raw BNM. Fermentation increased the protein and amino acid content of the BNM and the catfish gained more weight than from raw BNM. The effects of ANF seem to be highly reduced in solid-state fermented BNM thereby enhancing catfish growth.
... 16−21 In our previous work, a decrease around 96% of PA was observed in dephytinizated wheat and rice brans by hydrothermal autoclaving treatment. 22 Servi et al. 23 noticed the importance that the dephytinization process of bran samples should be performed before their incorporation into food matrix to keep the quality of end products. ...
... To dissolve this problem, some cheap and conventional methods such as water extraction and fermentation with baker s , yeast, Saccharomyces cerevisiae, including their integration method had been proposed to improve nutritional values of canola meal. These techniques show reductions of several ANFs and make meal protein increased (Fauduet et al., 1995;Vijayakumari et al., 1998;Tyagi, 2002;Mukhopadhyay et al., 2006;Vijayakumari et al., 2007;Özkaya and Colakoglu, 2008;Yabaya et al., 2009;Erukainure et al., 2010). However, there is no comparative study of efficiency each method on changes of both ANFs and nutrients. ...
Three conventional processing methods, namely water extraction with pH of 7.5, yeast fermentation with Saccharomyces cerevisaie and their integration method (water extraction followed by yeast fermentation) were used to improve nutritional values and some anti-nutritional factors (ANFs) of canola meal. The results showed that all the three methods completely removed glucosinolates (GLs). Reductions of phytic acid, tannins and non-tannins were shown as 5-18, 36-49 and 70-89%, respectively. These processing methods increased meal crude protein (CP), crude fiber (CF) and minerals consisted of P, Ca, Mg, Fe, Zn, Cu and Mn by 4-9, 7-9 and 4-35 %, respectively. In contrast, crude lipid (CL) and essential amino acids (EAAs) were reduced by 13-34 and 1-31 %, respectively. Yeast fermentation mostly maximized reductions of ANFs and EAAs, and increases of CP, CF and minerals, followed by integration method and water extraction. All canola meals including untreated meal were subjected to digestibility test in Nile Tilapia. The test diets consisted of 30% of each meal type and 70% reference diet. Three groups of fish with an initial weight of 10 g were fed each diet twice a day to an apparent satiation. The results showed that digestibility coefficients of dry matter (DM), CP, CL and energy of canola meals in Nile tilapia were 66-75, 73-77, 76-92, and 73-81 % for respectively. Yeast fermented meal maximized digestibility coefficients of DM and CP, while integration method responsible for digestibility coefficients of CL and energy.
... In all the fermented products, the phytate concentration were reduced, which was confirmed by other studies (17,35,37). The Saccharomyces carlsbergensis and Saccharomyces cerevisiae strain 7013 proved to be the most effective as they significantly (p<0.05) ...
The effect of 24 h fermentation of lupin seeds by different yeast strains on chemical composition of seeds was determined. A tendency to increase protein content was observed. In vitro protein digestibility and indexes of protein value significantly improved, but the amino acid profile in fermented products was similar to raw lupin seeds. The significant reduction in the concentration of oligosaccharides and phytate, but not alkaloids was found. The pH level of fermented products decreased and significant contribution of lactic and propionic acid was found. The most favorable changes in the chemical composition for Baker Yeast and S 7013, were obtained.
... Wheat bran protein digestibility is reduced by the structure of bran layers, where the majority of the cell walls are composed of insoluble and complexed carbohydrates and lignin. 5 Another factor hindering protein availability in wheat bran is the high content of phytate, especially in the aleurone layer, which forms strong insoluble phytate−protein complexes, 6,7 thus making the reduction of phytate content a crucial factor for protein utilization. ...
... The amount of phytic acid is high in bran breads which can be considered as a negative point (Tavajjoh et al., 2011). Fortunately, several methods are available to reduce the phytic acid content of the bran such as fermentation and reduction of the bran particle size (Lioger et al., 2007;Servi et al., 2008). ...
Due to the positive effects of fiber on human health, production and distribution of high fiber containing foods is on the increase. Amongst different foods, bread is a suitable option to convey fiber in human diets. Flat breads which are very common in Asian countries, are mainly produced from white flour and hence are low in fiber. The main objectives followed in this study were to produce high fiber Barbari bread (a popular flat bread) using wheat bran, while minimizing the adverse effects of inclusion of bran in the bread recipe. To achieve this, wheat bran of different levels (0-20%, w/w flour basis) and particle sizes (170, 280, 425 and 750 mm) were added to Barbari bread recipe. Using Brabender Farinograph, it was found that with increase in bran level and its particle size, the water absorption of the dough increased. Color determination results showed that the bread crust color became darker as the level of the bran and its particle size increased. The results of determination of the bread texture using Texture Profile Analyser, showed that the bread became harder and less cohesive with increase of the fiber in the dough and for each bran particle size. According to the panelists, barbari breads constituted the most appropriate breads with up to 15% bran with particle sizes of shorter than 280 mm. In total, it was concluded that by a control of the level and particle size of the bran, it is possible to increase the fiber content of the bread without any significant adverse effects on the quality.
... The ingestion of phytate can cause irondefi ciency, anemia, and nutritional defi ciencies. Because of this, nutritionists are trying to reduce the level of phytic acid in the diets of pregnant and lactating women, infants, and vegetarians (Servi et al. 2008). Phytases have also been applied to minimize phosphorus pollution in soils, rivers, and lakes, which can cause eutrophication -a natural process that stimulates algal growth by addition of nutrients (e.g. ...
This study describes a simple strategy for partial protein purification using an aqueous two-phase system (ATPS) of polyethyleneglycol (PEG)/sodium citrate. The protein studied was phytase produced by Schizophyllum commune under solid-state fermentation (SSF). A 2(4) experimental design (20 runs and 4 central points) was carried out with four factors (PEG molar mass, citrate concentration, PEG concentration, and pH) to evaluate the enzyme extraction. The responses' partition coefficient (K), yield (Y), and the purification factor (PF) were analysed. The best system obtained was with 14% (w/w) sodium citrate, 22% (w/w) PEG with a molar mass of 1500 (g/mol), and pH of 7. The maximum partition coefficient (K) was 2.63 and also the citrate concentration had a positive effect. Under these conditions, in the top phase the highest phytase yield achieved was 367%, and the purification factor (PEG) was 5.43. Liquid-liquid extraction can therefore be used as a first step in the purification processes of phytase from S. commune
... ASWB fortification gave minimum phytic acid content in the branfortified cookies. Similar results reported by Servi et al. (2008) that autoclaving resulted in phytic acid loss range from 86.4 to 96.9% in bran samples, and by Avanza et al. (2013) from 40 to 55% in cowpea samples. Increase in addition level of HSWB, MSWB and ASWB led to proportionate increases in both phytic acid and phytate phosphorus. ...
Wheat bran ( WB ) stabilized with hot‐air oven; microwave and autoclave, and all three stabilized WB ( SWB ) were added to cookie mix at the three different levels (10, 20 and 30% w/w). The changes in physical, chemical, nutritional and sensorial properties of the cookie samples were evaluated. Addition of 30% SWB increased the ash and protein content of cookies from 1.47 to 2.44%, and from 18.06 to 19.30%, respectively. The lowest phytic acid content of cookie sample was obtained with autoclave SWB ‐added cookies (758.92 mg/100 g) among the various stabilization methods of WB . Cookie samples with added SWB were darker in color than the control cookie sample with no added WB . Microwave irradiated WB fortification at 30% level resulted in the best mineral and ash content while hot‐air oven SWB fortification at 10% level gave the best sensory properties such as color/appearance, taste/flavor and overall acceptability.
Practical Applications
The main utility of this study was the determination of the applicability of different stabilization methods in wheat bran and its uses in cookie making without an adverse effect. Wheat bran contains lipase and high‐lipase activity in bran quickly hydrolyzes the oil into fatty acids, and bran become rancid and perishable during storage period. When these processes occur in bran, undesirable odors and flavors can result. Heat treatment of wheat bran had pronounced effect on lipid oxidation inhibiting enzymes. Additionally, this improves the sensory characteristics and preservation conditions of the wheat bran cookies and allows us to successfully develop preserved wheat bran.
... Such high basal phosphorus digestibility may to some extent explain the rather small improvements observed with phytase addition, although Onyango et al. (2005a) observed that phytase increased phosphorus retention from a comparatively high value of 0.61 to 0.74. Servi et al. (2008) and Denstadli et al. (2006) showed that phytate is degraded very rapidly under conditions similar to those found in the crop, and Svihus et al. (2010) also observed a rapid degradation of phytate in the crop when phytase was present. Several authors have concluded that the anterior digestive tract and the crop, in particular, is the major site for phytase activity (Lan et al., 2010 (M. ...
Abstract 1. Two experiments were conducted to study the effect of intermittent feeding on performance and the efficacy of an exogenous phytase, and to assess whether intermittent feeding changed the activity pattern of broiler chickens. 2. Broiler chickens were given, either ad libitum or intermittently, a phosphorus deficient pelleted diet containing either coarsely or finely ground oat hulls and either no enzyme or a phytase added from 10 d of age, in a 2 × 2 × 2 factorial arrangement. Ad libitum feeding consisted of continuous access to feed in a room with 18 h of light and 6 h of complete darkness, whereas birds on intermittent feeding had restricted access to feed from 7 d of age, with 4 1-h feeding bouts/d and one 2-h feeding bout/d from d 14. 3. Performance, characteristics of the anterior digestive tract and phosphorus retention were assessed in experiment 1, while in experiment 2, birds were observed during 4-h periods to quantify different behaviours. 4. Intermittent feeding and phytase improved performance, but intermittent feeding did not improve the efficacy of the enzyme added. Ad libitum fed broiler chickens ate and drank on average twice per hour, and spent close to three-quarters of their time resting. Apart from an increased standing and feed searching activity for intermittently fed birds compared to ad libitum fed birds during the last hour before feed was presented, no differences in activity was detected. 5. It was concluded that broiler chickens quickly adapt to intermittent feeding without reduction in final body weight and with improvements in feed efficiency, but without improving the efficacy of dietary phytase. Only small changes occur in the behaviour of intermittently fed birds compared to ad libitum fed birds.
... This result seems to be inconsistent with some reported studies. This can be explained by the fact that media compounds, particularly wheat bran, contain relatively high inorganic phosphorus (more than 0.1%) (Servi et al. 2008). Furthermore, Vuolanto et al. (2001), who assayed the production of the phytase PhyC of Bacillus subtilis VTTE-68013 in Bacillus subtilis BD170 using a phosphate depletion inducible pst-promoter, have explained that cells were probably able to liberate bound phosphate from YE, which resulted in a lower phytase expression of the recombinant phytase gene. ...
When the variables (inoculum size, methanol and yeast extract) identified to affect phytase production by Bacillus subtilis US417 using Plackett-Burman design were optimized by RSM, a high enzyme production of 112 U/g of wheat bran was attained.
Overall, a 5-fold improvement in phytase production was achieved. In SSF, on the other hand, a 4-fold enhancement in enzyme
titer was attained (85 U/g of wheat bran). Based on these findings, phytase productivity was higher in SF [2.3 U/(g × h)]
than in SSF [1.2 U/(g × h)].
KeywordsPhytase–Response surface methodology–Submerged fermentation–Solid state fermentation–
Bacillus subtilis
–Modelling
... In general, previous reports have demonstrated that phytase expression in Pi-limiting conditions is much higher than that under Pi sufficiency (Kammoun et al. 2011 ;Singh and Satyanarayana 2008;Singh and Satyanarayana 2006). The poor phytase production in some media might be related to the abundance of Pi in the ingredients of these medias like wheat bran and YE (Servi et al. 2008; Singh and Satyanarayana 2006;Vuolanto et al. 2001) and thus, external addition of phosphate could accentuate the repression of enzyme synthesis as suggested by Kammoun et al. (2011). Following the critical variables selection, the RSM was applied to further optimize the enzyme production. ...
To attempt cost-effective production of US417 phytase in Bacillus subtilis, we developed an efficient system for its large-scale production in the generally recognized as safe microorganism B. subtilis 168. Hence, the phy US417 corresponding gene was cloned in the pMSP3535 vector, and for the first time for a plasmid carrying the pAMβ1 replication origin, multimeric forms of the resulting plasmid were used to transform naturally competent B. subtilis 168 cells. Subsequently, a sequential optimization strategy based on Plackett-Burman and Box-Behnken experimental designs was applied to enhance phytase production by the recombinant Bacillus. The maximum phytase activity of 47 U ml-1 was reached in the presence of 12.5 g l-1 of yeast extract and 15 g l-1 of ammonium sulphate with shaking at 300 rpm. This is 73 fold higher than the activity produced by the native US417 strain before optimization. Characterization of the produced recombinant phytase has revealed that the enzyme exhibited improved thermostability compared to the wild type PHY US417 phytase strengthening its potential for application as feed supplement. Together, our findings strongly suggest that the strategy herein developed combining heterologous expression using a cloning vector carrying the pAMβ1 replication origin and experimental designs optimization can be generalized for recombinant proteins production in Bacillus.
The world population growth trend and the necessity to provide a nutritionally balanced diet and to reduce greenhouse gas emissions require relevant production increases of vegetables, as well as the transition to a diet higher in plant rather than animal proteins (Banovic et al. Appetite 125:233–243, 2018; Hayes et al. Child Obes 14(1):11–17, 2018). Aiming at either addressing environmental concerns and meeting nutritional deficiencies and recommendations, staple foods fortification has been recently identified as an effective and promising intervention (Mannar and Hurrell. Food fortification in a globalized world. 1st ed. Academic Press, Cambridge, 2018). To date, several studies investigated the nutritional value of additional ingredients to be used as wheat-substituting in cereal-based products.Legumes and pseudo-cereals, side-streams of the cereal industry including bran, germ, and brewer’s spent grain, are excellent sources of proteins with high biological value or dietary fibers, and supply relevant levels of vitamins, minerals, oligosaccharides, and phenolic compounds.Nevertheless, the high content of fibers, the absence of gluten, and the peculiar sensory characteristics may impair their high nutritional values worsening the technological and organoleptic profiles of the products. Moreover, the presence of anti-nutritional factors (ANF) further limited the use of such ingredients by the food industry.Different biotechnological options, such as air fractionation, roasting, soaking, germination, and fermentation were already proposed to decrease the ANF level, and to improve technological properties and sensory profile of non-wheat flours and cereal side-streams. Among these options, sourdough fermentation, often driven by the use of selected lactic acid bacteria (LAB) has largely been recognized as a suitable tool to improve the overall quality of these alternative matrices. Fermented ingredients can thus be used for staple food fortification, exploiting more of their potential.KeywordsBranGermBrewer’s spent grainLegumesPulsesPseudo-cerealsSourdoughFermentation
Background and Objectives
In this study, the utilization of bulgur bran as a fiber source in cookies was investigated. Different levels of bulgur bran (0%, 5%, 10%, 15%, 20%) with different particle sizes (200 µm, 400 µm, 850 µm) were blended with flour, and the blends were evaluated for dietary fiber and phytic acid content. Also the effect of bulgur bran on the rheological properties of dough and the physical, structural, and sensory properties of cookies were investigated.
Findings
Bulgur bran increased the amounts of dietary fiber in cookies significantly, depending on the addition rate. The addition of bulgur bran increased the phytic acid content of cookies. The water absorption, dough development time, and stability of the farinograms increased as the rate of incorporation and particle size of bulgur bran increased. As the particle size and bran levels increased in mixtures, cookie thickness increased, but the spread ratio decreased, and cookies became darker in color. The addition of bulgur bran increased the breaking strength of cookies. Sensory evaluation showed that as the particle size of the participating bran increased, consumer acceptability was reduced. It was concluded that acceptable cookies could be obtained by incorporating bulgur bran at rates lower than 10% in the formulation.
Conclusion
As a result, it was determined that bulgur bran contained high amount of dietary fiber, whereas it contained low amount of phytic acid. Therefore, it can be used as an alternative to other cereal brans, both in terms of functionality and human health.
Significance and Novelty
Findings of this study revealed useful information on chemical composition of bulgur bran and utilization in cookies. These results showed that bulgur bran could be used as a good source of fiber for different products in the bakery industry.
Bu araştırmada, tahıl kepekleri (pirinç, çavdar, buğday ve yulaf) iki farklı yöntemle (fitaz enzimi ve malt unu) defitinize edilmiş ve farklı enzim uygulamaları (ksilanaz ve transglutaminaz) ile makarna formülasyonunda (% 20 oranında) kullanılmıştır. Tahıl kepekleri makarnanın parlaklık değerlerini kontrol örneklerine kıyasla düşürmüştür (P<0.05). Makarna örneklerinde transglutaminaz + ksilanaz enzimi uygulanarak en yüksek ağırlık, hacim artışı ve en düşük pişirme kaybı değerleri elde edilmiştir. Tahıl kepeği kullanımı, makarna örneklerinde sıkılık değerini azaltmıştır. Duyusal analiz sonuçlarına göre, pirinç kepeği içeren makarna numuneleri diğer çeşitlere göre daha düşük görünüş ve tat puanlarını almıştır. Panelistler tarafından yulaf ve buğday kepekli makarna örnekleri daha fazla beğenilmiştir.
ABSTRACT In this research, cereal brans (rice, rye, wheat and oat) were depyhtinized by two different methods (phytase enzyme and malt flour) and used in pasta formulation (at 20% level) with different enzyme applications (xylanase and transglutaminase). Cereal brans decreased the brightness value of pasta compared to the control samples (P<0.05). The highest weight, volume increase and the lowest cooking loss values were obtained by the application of transglutaminase+xylanase enzyme in pasta samples. The use of cereal bran decreased firmness value of pasta samples. According to the sensory analysis result s, pasta samples containing rice bran had lower appearance and taste scores than other varieties. Oat and wheat bran pasta samples were more appreciated by the panelists.
Bu araştırmada, tahıl kepekleri (pirinç, çavdar, buğday ve yulaf) iki farklı yöntemle (fitaz enzimi ve malt unu) defitinize edilmiş ve farklı enzim uygulamaları (ksilanaz ve transglutaminaz) ile makarna formülasyonunda (% 20 oranında) kullanılmıştır. Tahıl kepekleri makarnanın parlaklık değerlerini kontrol örneklerine kıyasla düşürmüştür (P<0.05). Makarna örneklerinde transglutaminaz + ksilanaz enzimi uygulanarak en yüksek ağırlık, hacim artışı ve en düşük pişirme kaybı değerleri elde edilmiştir. Tahıl kepeği kullanımı, makarna örneklerinde sıkılık değerini azaltmıştır. Duyusal analiz sonuçlarına göre, pirinç kepeği içeren makarna numuneleri diğer çeşitlere göre daha düşük görünüş ve tat puanlarını almıştır. Panelistler tarafından yulaf ve buğday kepekli makarna örnekleri daha fazla beğenilmiştir.
Autoclaving process applied to wheat and rice bran samples to decrease the phytic acid content and to enhance the functional and nutritional properties (dietary fiber and phenolic content, antioxidant activity) of bran samples. All hydrothermal treatments caused significant decreases in phytic acid contents of both wheat (95.2%) and rice bran (95.6%) samples. The most effective process conditions on enhancing the total dietary fiber content for both bran samples were pH 4.0 level and 1.5h holding time. Autoclaving treatment resulted in a decrease in total phenolic contents after holding for 90 min and at 121°C at their native pH levels. Autoclaving for 90 min caused the greatest degree of increment in the total antioxidant activity of wheat (12%, pH 4.0) and rice bran samples (2%, pH 3.5). Autoclaving treatment was found as quite effective method for both dephytinization and enrichment of wheat and rice brans as a functional food ingredient.
The effects of ultrasound and microwave applications on color, phytic acid, protein and mineral content of common bean (Phaseolus vulgaris L.), chickpea (Cicer arietinum L.), soybean (Glycine Max. L.), wheat (Triticum aestivum L.) and corn (Zea mays L.) seeds were investigated. The loss of carotenoid pigments with ultrasound application is lower than with microwave application. This study showed that ultrasound application at 25°C gave significantly(p< 0.01) lower values in redness, yellowness,chroma and hue angle values of legume seeds and cereal grains compared to other application. The phytic acid loss was found to be higher in microwave application compared to ultrasound applications in all seeds. There was significant reduction in amount of protein and calcium, magnesium, photassium, phosphorus, iron and zinc in all seeds during all the applications to various extents. Ultrasound application at 25°C showed significant retention of minerals compared to other applications in all the seeds studied.
The aim of this study was to determine the effect of blue lupin seeds fermentation by the yeast Saccharomyces
cerevisiae in different culture conditions, on the chemical composition of post-fermentation products.
During experiment pH (4, 5, 6), temperature (25°C, 30°C, 40°C) and fermentation time (18h, 24h,
48h) were modyficated. Changing the pH range did not influence the composition of the post-fermentation
products derived from the application of the yeast Saccharomyces cerevisiae, except for the concentration
of organic acids. Optimum fermentation temperature was 30°C, while higher temperatures have negatively
affected the amino acid composition of proteins and reduced of alkaloids content. The optimum fermentation
time was 24 hours. Extending up to 48 hours has a negative effect on the structure of organic acids
and concentration of alkaloids.
The main aim of this study was to include hydrothermaled and yeast fermented wheat bran (0%, 5%, 10%, 15% and 20%, w/w) in the sponge cake recipe to increase the application of the bran in human diet. The phytic acid content of the control reduced from 29.0 to 15.8 and 21.5 mg/g after hydrothermal and fermentation, respectively. The hydrothermaled barn had 9.5% fiber content that was higher than the control (8.5%) and fermented bran (8.8%). Addition of the hydrothermaled bran resulted in highest batter density and consistency, lowest cake volume, darkest color and hardest texture. Nevertheless, the organoleptic properties of the cakes were similar to the control when no more than 10% of all kinds of the bran were included. In total, inclusion of maximum 10% hydrothermaled bran into the sponge cake recipe resulted in an acceptable cake with lowest phytic acid content.Practical ApplicationsWheat bran is an undervalued byproduct of wheat milling factories that contains high level of dietary fiber and many other nutrients. Therefore, inclusion of wheat bran in human diet can enhance his general health. Nevertheless, the phytic acid content of the bran should be reduced before its application. The results of this study can be applicable for the cake or confectionary producers who want to incorporate wheat bran of reduced phytic acid content in the sponge cake recipe. Hydrothermal and fermentation treatments were applied to reduce the phytic acid content of the bran. These two treatments can be used by the wheat milling industry as a further treatment to reduce the phytic acid content of the bran to increase its nutrition value.
Sorghum seeds of cultivar Wad Ahemed (phytate: 2.7 mg/g, tannin: 0.96% and 2 h pepsin digestion: 18%) were germinated for three days to obtain 1-, 2- and 3- days old sorghum malts. Sorghum malt was added in concentrations of 1, 2.5, 5, 7.5 or 10% to sorghum flour. The mixtures were incubated with shaking for 0, 30, 60, 90 or 120 min. Phytic acid and in vitro protein digestibility were assayed for all treatments. The results revealed that phytate content was significantly reduced. The 10% 3-day-old malt after 120 min incubation, reduced the phytate content by 83%. The in vitro protein digestibility (IVPD) was significantly improved as a result of malt pretreatment. The rate of reduction of phytate content and the rate of increment in IVPD increased with time of incubation, age and concentration of the malt.
DEGRADATION of phytate (myo-inositol hexakisphosphate, InsP6) occursduring food processing and in the gastrointestinal tract. This degradation is of nutritional importance because the mineral binding strength decreases and the solubility increases when phosphate groups are removed from the inositol ring, resulting in an increased bioavailability of essential dietary minerals [1-4]. In pig breeding, an additional problem is excessive P excretion and pollution, because P in the form of phytate is unavailable for absorption [5]. Major efforts have, therefore, been made to reduce the amount of phytate in foods and feeds by different processes or the addition of enzymes. In contrast to the antinutritional properties, dietary phytate has also been reported to have beneficial effects, such as protection against colon cancer [6,7], arteriosclerosis and coronary heart diseases [8].
Kernels of rice, wheat, and corn, a high lysine and a commercial hybrid variety, were dissected into the major components, including germ, endosperm, and pericarp. The whole kernels and fractions were analyzed for total P, phytate P, K, Mg, Ca, Fe, Cu, Zn, and Mn. Phytate phosphorus made up more than 80% of the total phosphorus and, in the case of corn, nearly 90% of phytate was in the germ. The concentration of phytate in rice and wheat germ was high but the major proportion in the total kernel existed in the outer layers. In general the highest concentrations and proportions of the mineral elements of corn were in the germ. There were no significant differences between the high lysine and control corn samples except that the high lysine corn contained a higher concentration of potassium. Although the highest concentrations of some trace elements were found in germ fraction of rice and wheat, the highest proportions were present in the pericarp and aleurone layers.
Phytate reduction in bread baked with oat flour and in bread with rye bran or oat bran addition was examined in scalded bread and bread made with varying amounts of sour dough. A considerable decrease in phytate content was observed in bread containing rye bran, ranging from 66-97 % of the initial phytate content in the raw materials. The most marked phytate reduction, of 96-97 %, occurred in bread made with 10 % sour dough (pH 4·6) or in bread in which the pH had been adjusted in the scalding with lactic acid, resulting in a pH between 4·4 and 5·1 in both dough and bread. In absolute amounts, more phytate was hydrolysed in the scalded breads with pH between 4·4 and 5·4 than in breads made with sour dough. The most effective phytate decomposition in bread with oat flour or oat bran occurred in bread made from scalded oat flour and which had a sour dough content of 20 or 30 %. In these breads, with pH values between 4·3 and 4·6 in dough and breads, the phytate was reduced from the initial content by 96%. The phytate content in unsoured bread with scalded oat bran was reduced at most to 62% of the initial amount.
Tarhana, a dried mixture made from yoghurt and wheat flour, was supplemented with wheat germ/bran to improve its nutritional value. The total titratable acidity (as lactic acid), phytic acid (PA) and colour (Hunter L, a and b values) of tarhana samples were monitored over a three-day fermentation. Titratable acidity of the samples increased sharply during the first day of fermentation and then increased gradually up to the third day of fermentation. Addition of wheat germ/bran to tarhana resulted in increased pH values of the samples. The PA content of tarhana mixture increased as wheat germ/bran amount added to tarhana increased. However, more than 90% of the PA present in the mixtures were inactivated by fermentation. Fermentation caused a decrease in the Hunter L, a and b values giving darker, more green–less reddish and more blue–less yellow samples.
Wheat bran phytase (EC 3.1.3.8) was fractionated on DEAE-cellulose to yield two fractions, F1 and F2. The pH optima (5.6 and 7.2), Km values at pH 5 (2.2·10−5M and 2·10−4 M), apparent molecular sizes (both 47 000) and electrophoretic mobilities relative to cytochrome c in starch gels at pH 3.1 (0.47 and 0.58) were determined for F1 and F2, respectively. Fraction F1 shows competitive inhibition by inorganic phosphate (Ki 3·10−4 M) and F2 exhibits no detectable inhibition by 10−2 M phosphate. Myo-inositol phosphates produced in the stepwise dephosphorylation of phytase F2 have been isolated and characterised as follows: myo-inositol 2-dihydrogen phosphate; d- and 1,2-dikis (dihydrogen phosphate); myo-inositol 1,2,3-trikis (dihydrogen phosphate); 1,2,3,4-tetrakis (dihydrogen phosphate); myo-inositol 1,2,3,4,6-pentakis (dihydrogen phosphate); 1,2,3,4,5-pentakis (dihydrogen phosphate); myo-inositol 1,3,4,5,6-pentakis (dihydrogen phosphate).The results suggest that a variety of phytases are present in biological systems. The initial point of dephosphorylation of phytic acid may occur at the l-i, d-4, 2 or 5 positions of the myo-inositol ring.
A rapid method is described for the colorimetric determination of 1.5–15 μg phytate phosphorus in concentrations as low as 3 μg ml−1 in extracts of cereal grains and cereal products. The phytic acid is precipitated with an acidic iron-III-solution of known iron content. The decrease of iron in the supernatant is a measure for the phyticacid content.
Phytate (inositol hexaphosphate) hydrolysis by endogenous and exogenous phytases was studied for their effect on increasing iron availability in cereals. Wheat bran and whole meal flours of rye and oats were soaked at optimal conditions for phytase activity (55°C, pH 5) for different time intervals. Phytate and its degradation products were determined by HPLC and related to iron solubility under simulated physiological conditions. Small amounts of phytate (< lμmol/g) had a strong negative effect on iron solubility. When inositol hexa- and pentaphosphates of wheat bran and rye flour were completely hydrolyzed by activating endogenous phytase, iron solubility under simulated physiological conditions increased from 3 to 53% (wheat) and 5 to 21% (rye). Addition of wheat phytase to uncooked oatmeal increased iron solubility from 4 to 11 and in precooked to 18%, while endogenous phytase of uncooked oatmeal had less effect on phytate digestion and iron solubility.
Complementary foods based on cereals and legumes often contain high amounts of phytic acid, a potent inhibitor of mineral and trace element absorption. The possibility to degrade phytic acid during the production of complementary foods by using whole grain cereals as the phytase source was investigated. Whole grain rye, wheat, or buckwheat (10%) were added to cereal-legume-based complementary food mixtures, and phytic acid was shown to be completely degraded in a relatively short time (1.5 to 3 h) when incubated at optimal conditions for cereal phytase. The potential usefulness of the method for industrial production was demonstrated with a complementary food based on wheat and soybean.
No difference in wheat phytase activity was observed when different types of acid were used to adjust the pH of wholemeal wheat flour suspensions to pH 5·0, the optimum for wheat phytase. When whole wheat bread was made without additives or after adjustment of the dough pH with acetic acid or lingonberry (traditional ingredients in bread making in Sweden), 64%, 96% and 83%, respectively, of the initial phytate was hydrolysed. A small but significant difference between breads with and without yeast or with deactivated yeast was found, indicating that yeast contributed some phytase activity under the conditions of bread making (pH 5·3–5·8 and 30–37°C). The optimum pH of yeast phytase was found to be 3·5. The isomers of IP5formed with purified wheat phytase or yeast phytase were studied using sodium phytate as substrate. Wheat phytase formed 1,2,3,4,5-IP5whereas yeast phytase formed 1,2,4,5,6-IP5. Determination of the isomers of inositol pentaphosphate demonstrated that the reduction in phytate levels in bread compared with wholemeal flour resulted from both wheat and yeast phytase activities.
Methods available for myoinositol phosphate measurement, effects of processing and role of myoinositol phosphates in human nutrition, including possible anticancer functions and other positive effects, will be discussed in contrast to the detrimental effects of myoinositol phosphates on mineral element bioavailability. The phytic acid content in diets will also be discussed.
Wheat bran is a rich source of dietary fibre. Modified milling technologies can yield fibre-enriched bran fractions but the processing also leads to a concentration of phytate, which has a perceived detrimental effect on mineral metabolism. Endogenous phytase activity in wheat grain can be used to reduce phytate levels, and methods to optimise phytase activity have been investigated using aleurone-enriched and pericarp-enriched bran fractions. It was found that dephytinisation of wheat bran could be achieved at a relatively low moisture content for each fraction. The extent of dephytinisation could be controlled either through control of moisture content or through time of incubation. By using yeast, the rate of dephytinisation at 35 degrees C was similar to that achieved by endogenous phytase alone at 55 degrees C. The endogenous phytase activity resulted in the destruction of phytate without accumulation of inositol phosphate intermediates, as monitored using P-31-NMR spectroscopy. Also, at low moisture levels there was no apparent modification of fibre components through polysaccharidase activities which may be present in the bran. Therefore bran fractions can be readily dephytinised at low moisture contents and without modification of the fibre components. Copyright (C) 1996 Elsevier Science Ltd.
Procedures for preparing myo-inositol bis-, tris-, tetrakis-, and pentakisphosphates from sodium phytate were established. Hydrolysis was achieved by autoclaving or enzymatic treatment; the inositol phosphates were separated by anion-exchange chromatography and were identified by fast atom bombardment-mass spectrometry. Enzymatic hydrolysis was more specific than autoclaving for isomer formation, whereas autoclaving was more efficient for producing the bis- and trisphosphates, which did not accumulate in significant amounts under the conditions of enzymatic hydrolysis. Sodium salts of the inositol phosphates were more powdery and less hygroscopic than the potassium salts. The procedures were satisfactory for producing gram quantities of each inositol phosphate, amounts adequate for animal studies of effects on mineral bioavailability.
Whole wheat bread is an important source of minerals but also contains considerable amounts of phytic acid, which is known to impair their absorption. An in vitro trial was performed to assess the effect of a moderate drop of the dough pH (around 5.5) by way of sourdough fermentation or by exogenous organic acid addition on phytate hydrolysis. It was shown that a slight acidification of the dough (pH 5.5) with either sourdough or lactic acid addition allowed a significant phytate breakdown (70% of the initial flour content compared to 40% without any leavening agent or acidification). This result highlights the predominance of wheat phytase activity over sourdough microflora phytase activity during moderate sourdough fermentation and shows that a slight drop of the pH (pH value around 5.5) is sufficient to reduce significantly the phytate content of a wholemeal flour. Mg "bioaccessibility"of whole wheat dough was improved by direct solubilization of the cation and by phytate hydrolysis.
Standard-Methoden fü Getreide Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour-yoghurt mixture
- References Aacc Rao
- R M Liuzzo
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Effects of phytase from three yeasts on phytase reduction in Norwegian whole wheat flour
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IP6 hydrolysis by bakers' yeast. Capacity, kinetics and degradation
- Türk