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Mefleh M, Faccia M, Natrella G, De Angelis D, Pasqualone A, Caponio F, Summo C. Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters. Foods 2022; 11:foods11223578. [PMID: 36429170 PMCID: PMC9689564 DOI: 10.3390/foods11223578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/12/2022] Open
Abstract
Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (ST), a co-culture of ST with Lactococcus lactis (STLL) and a co-culture of ST with Lactobacillus plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg−1) and low-fat contents (17.12 g kg−1). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market.
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Mustafa G, Arshad MU, Saeed F, Afzaal M, Niaz B, Hussain M, Raza MA, Nayik GA, Obaid SA, Ansari MJ, Nap M, Sãlãgean T. Comparative Study of Raw and Fermented Oat Bran: Nutritional Composition with Special Reference to Their Structural and Antioxidant Profile. Fermentation 2022; 8:509. [DOI: 10.3390/fermentation8100509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Oat bran has gained significant attention among cereal brans owing to its comparatively higher presence of dietary fibers and phytochemicals. The objective of the current research is to personify the nutritional and functional aspects of oat bran after yeast-induced (Saccharomyces cerevisiae) fermentation. For this purpose, a comparative study of raw and fermented oat bran was conducted to investigate the nutritional profile, antioxidant activity and functional characteristics of oat bran. Furthermore, pre- and post-structural variations on fermented bran were determined through scanning electron microscopy (SEM). The results show that crude fat, protein and total dietary fiber (soluble and insoluble) contents were significantly improved after fermentation. Moreover, the post-fermentation value of soluble dietary fiber was increased from 5.01 ± 0.21 to 7.2 ± 0.1%. Antioxidant activity, DPPH-RSA and ferric reducing antioxidant power values of bran samples were also enhanced through fermentation and the anti-nutritional factor, i.e., phytate, was significantly reduced from 1113.3 ± 8.5 to 283.4 ± 3.5 mg/100 g in bran samples after fermentation. Furthermore, the surface morphology of fermented oat bran shows scattering and pores, while raw oat bran shows visible aggregation in SEM micrographs. Water-holding capacity was also enhanced up to 2.11 (5.68%) after fermentation. In conclusion, the post-fermentation results revealed that yeast-induced fermentation enhanced the physicochemical, structural and antioxidant characteristics of oat bran.
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Roux E, Nicolas A, Valence F, Siekaniec G, Chuat V, Nicolas J, Le Loir Y, Guédon E. The genomic basis of the Streptococcus thermophilus health-promoting properties. BMC Genomics 2022; 23:210. [PMID: 35291951 PMCID: PMC8925076 DOI: 10.1186/s12864-022-08459-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Accepted: 03/08/2022] [Indexed: 12/20/2022] Open
Abstract
Background Streptococcus thermophilus is a Gram-positive bacterium widely used as starter in the dairy industry as well as in many traditional fermented products. In addition to its technological importance, it has also gained interest in recent years as beneficial bacterium due to human health-promoting functionalities. The objective of this study was to inventory the main health-promoting properties of S. thermophilus and to study their intra-species diversity at the genomic and genetic level within a collection of representative strains. Results In this study various health-related functions were analyzed at the genome level from 79 genome sequences of strains isolated over a long time period from diverse products and different geographic locations. While some functions are widely conserved among isolates (e.g., degradation of lactose, folate production) suggesting their central physiological and ecological role for the species, others including the tagatose-6-phosphate pathway involved in the catabolism of galactose, and the production of bioactive peptides and gamma-aminobutyric acid are strain-specific. Most of these strain-specific health-promoting properties seems to have been acquired via horizontal gene transfer events. The genetic basis for the phenotypic diversity between strains for some health related traits have also been investigated. For instance, substitutions in the galK promoter region correlate with the ability of some strains to catabolize galactose via the Leloir pathway. Finally, the low occurrence in S. thermophilus genomes of genes coding for biogenic amine production and antibiotic resistance is also a contributing factor to its safety status. Conclusions The natural intra-species diversity of S. thermophilus, therefore, represents an interesting source for innovation in the field of fermented products enriched for healthy components that can be exploited to improve human health. A better knowledge of the health-promoting properties and their genomic and genetic diversity within the species may facilitate the selection and application of strains for specific biotechnological and human health-promoting purpose. Moreover, by pointing out that a substantial part of its functional potential still defies us, our work opens the way to uncover additional health-related functions through the intra-species diversity exploration of S. thermophilus by comparative genomics approaches. Supplementary Information The online version contains supplementary material available at 10.1186/s12864-022-08459-y.
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Affiliation(s)
- Emeline Roux
- INRAE, Institut Agro, STLO, Rennes, France.,Université de Lorraine, CALBINOTOX, Nancy, France.,Université de Rennes, INRIA, Campus de Beaulieu, Rennes, France
| | | | | | - Grégoire Siekaniec
- INRAE, Institut Agro, STLO, Rennes, France.,Université de Rennes, INRIA, Campus de Beaulieu, Rennes, France
| | | | - Jacques Nicolas
- Université de Rennes, INRIA, Campus de Beaulieu, Rennes, France
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Skalickova S, Ridoskova A, Slama P, Skladanka J, Skarpa P, Smykalova I, Horacek J, Dostalova R, Horky P. Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas. Front Nutr 2022; 9:838963. [PMID: 35284457 PMCID: PMC8908447 DOI: 10.3389/fnut.2022.838963] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Accepted: 01/25/2022] [Indexed: 12/21/2022] Open
Abstract
Peas are prospectively beneficial legumes in the human diet, and especially in a vegan and vegetarian diet, due to their high content of proteins and starch. Their frequent lack of appeal in human nutrition can be caused by their bloating effect and the content of some antinutritional compounds inhibiting the absorption of important nutrients. This study brings a comprehensive comparison of the nutrient content of pea flour after cooking and lactic fermentation before and after digestion in vitro. As a control sample, raw pea flour was used (sample 1). Raw pea flour was cooked for 10 min (sample 2) and 120 min (sample 3) at 100°C or it was fermented by Lactobacillus plantarum (sample 4) and cooked for 10 min at 100°C (sample 5). The samples were analyzed for protein and amino acids content, maltose, glucose, raffinose, total polyphenols, phytic acid, phytase, and mineral composition (P, Mg, Mn, Fe, Cu, Zn) before and after in vitro digestion. The results showed a significant (p < 0.05) increase in the protein digestibility of samples 3, 4 and 5. In the fermented samples were observed a higher concentration of Cys, Met, and Gln when compared to non-fermented samples. The fermentation of pea flour resulted in a significant (p < 0.05) decrease in glucose, maltose, and raffinose content. Cooking of pea flour for 10 and 120 min, but not fermenting, significantly (p < 0.05) decreased the polyphenols content. Cooking and fermentation together did not affect phytic acid concentration and phytase activity. Mg, Mn, Fe, Cu and, Zn concentration in pea flour was significantly (p < 0.05) decreased by cooking. On the other hand, fermentation significantly (p<0.05) improved the bioaccessibility of Mn and Fe. These findings suggest that lactic fermentation of pea flour is a promising culinary preparation that can improve the digestibility of peas.
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Affiliation(s)
- Sylvie Skalickova
- Department of Animal Nutrition and Forage Production, Faculty of AgriSciences, Mendel University in Brno, Brno, Czechia
| | - Andrea Ridoskova
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Brno, Czechia
| | - Petr Slama
- Department of Animal Morphology, Physiology and Genetics, Faculty of AgriSciences, Mendel University in Brno, Brno, Czechia
| | - Jiri Skladanka
- Department of Animal Nutrition and Forage Production, Faculty of AgriSciences, Mendel University in Brno, Brno, Czechia
| | - Petr Skarpa
- Department of Agrochemistry, Soil Science, Microbiology and Plant Nutrition, Faculty of AgriSciences, Mendel University in Brno, Brno, Czechia
| | | | | | | | - Pavel Horky
- Department of Animal Nutrition and Forage Production, Faculty of AgriSciences, Mendel University in Brno, Brno, Czechia
- *Correspondence: Pavel Horky
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Zhang YY, Stockmann R, Ng K, Ajlouni S. Bioprocessing of Pea Protein can Enhance Fortified Fe But Reduce Zn In Vitro Bioaccessibility. J Agric Food Chem 2022; 70:1241-1251. [PMID: 35068144 DOI: 10.1021/acs.jafc.1c05796] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The bioaccessibility of minerals during food digestion is essential in facilitating absorption and hence mineral bioavailability. Bioprocessing approaches have shown promising effects on Fe and Zn bioaccessibility in plant food matrices. In this study, lactic acid bacteria fermentation or enzymatic hydrolysis was performed on pea protein concentrates (PPCs) to investigate their effects on the bioaccessibility of fortified Fe and Zn salts. Simulated digestion studies revealed that enzymatic hydrolysis was more effective than fermentation. Phytase treatment significantly (P < 0.05) improved Fe3+ bioaccessibility by 5- and 12-fold during fasted and fed digestion stages, respectively. Combined phytase and protease hydrolysis led to a 6- and 15-fold enhancement of Fe3+ bioaccessibility during these stages. None of the bioprocessing approaches led to significant promotive effects on Zn2+ bioaccessibility during fasted or fed digestion. Results of this study show the potential of enzymatic treatment of PPC to significantly promote Fe bioaccessibility.
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Affiliation(s)
- Yianna Y Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3052, Australia
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Regine Stockmann
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3052, Australia
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3052, Australia
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Montemurro M, Pontonio E, Coda R, Rizzello CG. Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges. Foods 2021; 10:316. [PMID: 33546307 PMCID: PMC7913558 DOI: 10.3390/foods10020316] [Citation(s) in RCA: 69] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 01/25/2021] [Accepted: 01/28/2021] [Indexed: 12/18/2022] Open
Abstract
Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, nutritional, functional, and sensory features, and the shelf life are described. The supplementation of prebiotics and probiotics and the related health effects are also reviewed.
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Affiliation(s)
- Marco Montemurro
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.); (E.P.)
| | - Erica Pontonio
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy; (M.M.); (E.P.)
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland;
- Helsinki Institute of Sustainability Science, 00014 Helsinki, Finland
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Ntsamo TMB, Mohammadou BA, Sokamte AT, Njintang NY, Tatsadjieu LN. Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour. Int J Food Sci 2020; 2020:9234083. [PMID: 33376715 DOI: 10.1155/2020/9234083] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 11/09/2020] [Accepted: 11/26/2020] [Indexed: 11/18/2022]
Abstract
The present study is aimed at producing Sorghum bicolor and Voandzeia subterranea complementary instant flour. The precooked sorghum and Bambara groundnut flours were mixed at different proportions (0 : 100, 25 : 75, 50 : 50, 75 : 25, and 100 : 0), hydrated with sterile distilled water (1 : 3, w:v), and fermented for 72 h/37°C using Lactobacillus plantarum A6 at 105 CFU/g. During the fermentation, samples were withdrawn for pH, titrable acidity, and microbial analyses. After fermentation, color, particle size, water absorption capacity (WAC), solubility index, least gelling concentration (LGC), and physicochemical and pasting properties were determined. The results showed that the fermentation significantly (p ≤ 0.05) decreased WAC, LGC, peak viscosity, final viscosity, breakdown, and pH, but increased the solubility index and titrable acidity of flours. The protein and carbohydrates contents as well as the color, particle size, and the setback after the cooking of the flour were not significantly affected by the fermentation. The flours ratio and fermentation also significantly decreased the total polyphenols, tannins, and phytate content of the samples. The fermented blended flour containing 25% precooked sorghum flour and 75% roasted Bambara flour (SVFP25) is a promising alternative as instant flour used for young children's nutrition.
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Cizeikiene D, Jagelaviciute J, Stankevicius M, Maruska A. Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100791] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Pinto G, Picariello G, Addeo F, Chianese L, Scaloni A, Caira S. Proteolysis and Process-Induced Modifications in Synbiotic Yogurt Investigated by Peptidomics and Phosphopeptidomics. J Agric Food Chem 2020; 68:8744-8754. [PMID: 32678598 DOI: 10.1021/acs.jafc.0c02603] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Probiotic and synbiotic yogurt preparations were manufactured at the semi-industrial pilot scale with Lactobacillus acidophilus and Bifidobacteria strains without inulin or fortified with 1 and 3% (w/w) inulin. The pathway of casein breakdown was determined in probiotic, synbiotic, conventional yogurt, and nonstarted milk base using HPLC-ESI-MS/MS-based peptidomics and phosphopeptidomics; in the latter case, casein phosphorylated peptides (CPPs) were previously enriched by hydroxyapatite chromatography. Compared with traditional yogurt, casein proteolysis increased in probiotic and even more in synbiotic yogurt with 1% inulin. Fortification with 3% inulin greatly modified the proteolytic pattern, indicating a characteristic contribution of probiotics to proteolysis. The enhanced proteolysis in synbiotic yogurt exposed the neo-formed peptides to progressively increase enzymatic or chemical modifications, such as dephosphorylation of CPPs, methionine oxidation, and formation of N-terminal pyroglutamic acids. These modifications might constitute molecular signature descriptors of metabolic processes mediated by complex bacterial communities, with technological, nutritional, and sensorial significance.
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Affiliation(s)
- Gabriella Pinto
- Department of Chemical Sciences, University of Naples "Federico II", 80126 Naples, Italy
| | - Gianluca Picariello
- Institute of Food Sciences, National Research Council, Via Roma, 64, 83100 Avellino, Italy
| | - Francesco Addeo
- Department of Agriculture, Università degli Studi di Napoli "Federico II", via Università 100, Parco Gussone, 80055 Portici, Italy
| | - Lina Chianese
- Department of Agriculture, Università degli Studi di Napoli "Federico II", via Università 100, Parco Gussone, 80055 Portici, Italy
| | - Andrea Scaloni
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, 80147 Naples, Italy
| | - Simonetta Caira
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, 80147 Naples, Italy
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Kitum VC, Kinyanjui PK, Mathara JM, Sila DN. Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean ( Phaseolus vulgaris L). Int J Food Sci 2020; 2020:8876394. [PMID: 32851056 PMCID: PMC7439167 DOI: 10.1155/2020/8876394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/24/2020] [Accepted: 07/30/2020] [Indexed: 11/17/2022]
Abstract
Common beans are a leguminous plant of the genus Phaseolus. They are rich in protein, energy, and minerals. They confer a wide range of health benefits when consumed. Utilization of common bean has however been poor due to high antinutrient content that results in reduced nutrient digestibility and mineral bioavailability. Flatulence after consumption is also a huge deterrent to common bean consumption. Lactic acid fermentation is the most common form of food fermentation with the Lactobacilli spp dominating most spontaneous fermentations. The objective of this study was to determine the effect of lactic acid bacteria (LAB) on the antinutrient and flatulence causing oligosaccharide composition of red haricot bean. A factorial research design was used in the study. Red haricot beans were sorted and soaked for 15 h. The soaked beans were fermented in 2% salt-sugar solutions for 120 h. Experimental batch was inoculated with Lb. plantarum BFE 5092 (IF), and the control batch was spontaneously fermented (SF). Microbial growth and pH were monitored every 24 h during fermentation. After fermentation, the beans were dried and milled, and the flours were subjected to biochemical analysis. ANOVA was done using SPSS statistics 23. The pH decreased significantly (P < 0.05) from 6.06 to 3.9 in both batches at the end of fermentation. The LAB counts significantly increased (P < 0.05) in both batches, whereas coliform counts decreased significantly (P < 0.05). Fungi were not detected in both batches. Soaking lowered tannins and phytates and raffinose concentrations significantly but had no significant effect on stachyose concentration. At the end of 120 h of fermentation, the tannin content was 109.50 and 54.04 mg/100 g in IF and SF, respectively. Phytates were at 242.52 and 163.43 mg/100 g in IF and SF, respectively. Raffinose content was 32.85 and 32.58 mg/100 g in IF and SF, respectively, while stachyose content was 593.33 and 467.49 mg/100 g in IF and SF, respectively. This research showed that LAB is able to ferment soaked whole red haricot and lower the tannin, phytate, raffinose, and stachyose content significantly. Spontaneous fermentation lowered these antinutrients and oligosaccharides better than inoculation with Lb. plantarum BFE 5092.
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Affiliation(s)
- Vivian C. Kitum
- Department of Food Science, Jomo Kenyatta University of Agriculture and technology, Nairobi, P.O. Box 62000-00200, Nairobi, Kenya
| | - Peter K. Kinyanjui
- Department of Food Science, Jomo Kenyatta University of Agriculture and technology, Nairobi, P.O. Box 62000-00200, Nairobi, Kenya
| | - Julius M. Mathara
- Department of Food Science, Jomo Kenyatta University of Agriculture and technology, Nairobi, P.O. Box 62000-00200, Nairobi, Kenya
| | - Daniel N. Sila
- Department of Food Science, Jomo Kenyatta University of Agriculture and technology, Nairobi, P.O. Box 62000-00200, Nairobi, Kenya
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Sandez Penidez SH, Velasco Manini MA, Gerez CL, Rollán GC. Partial characterization and purification of phytase from Lactobacillus plantarum CRL1964 isolated from pseudocereals. J Basic Microbiol 2020; 60:787-798. [PMID: 33448445 DOI: 10.1002/jobm.202000236] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 06/29/2020] [Accepted: 07/03/2020] [Indexed: 01/07/2023]
Abstract
Cereals and pseudocereals are a rich source of nutrients and trace elements, but their dietary bioavailability is low due to the presence of phytate (IP6), an antinutritional compound with the ability to chelate cations and proteins. Phytase is an enzyme that catalyzes the hydrolysis of IP6 and it is used as an additive improving the nutritional quality of grain-based foods. The aim of this study was to select lactic acid bacteria (LAB) isolated from pseudocereals with phytase activity, characterize their production and activity, and purify the enzyme. LAB strains isolated from grains and spontaneous sourdough of quinoa and amaranth were grown in the Man Rogosa and Sharpe medium where the inorganic phosphate (Pi) was replaced by 1% of IP6. Phytase activity was determined by measuring the Pi released from IP6. Phytase of Lactobacillus (L.) plantarum CRL1964 (PhyLP) showed the highest specific activity from 73 LAB evaluated. IP6 induces PhyLP production, which is at its maximum at the end of the exponential phase. PhyLP was thermostable and maintained its activity under acidic conditions. The enzymatic activity is stimulated by ethylenediaminetetraacetic acid, Co2+, and ascorbic acid. PhyLP was partially purified and showed a molecular mass of 55 kDa. L. plantarum CRL1964 and/or PhyLP have the potential to be included in the processing of cereal/pseudocereals based products for animal feed and/or the food industry improving its nutritional value.
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Affiliation(s)
| | | | - Carla L Gerez
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
| | - Graciela C Rollán
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Argentina
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Olukomaiya OO, Adiamo OQ, Fernando WC, Mereddy R, Li X, Sultanbawa Y. Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour. Food Chem 2020; 315:126238. [DOI: 10.1016/j.foodchem.2020.126238] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 12/05/2019] [Accepted: 01/16/2020] [Indexed: 01/16/2023]
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Licandro H, Ho PH, Nguyen TKC, Petchkongkaew A, Nguyen HV, Chu-ky S, Nguyen TVA, Lorn D, Waché Y. How fermentation by lactic acid bacteria can address safety issues in legumes food products? Food Control 2020; 110:106957. [DOI: 10.1016/j.foodcont.2019.106957] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Pakbaten B, Majidzadeh Heravi R, Kermanshahi H, Sekhavati MH, Javadmanesh A, Mohammadi Ziarat M. Production of Phytase Enzyme by a Bioengineered Probiotic for Degrading of Phytate Phosphorus in the Digestive Tract of Poultry. Probiotics Antimicrob Proteins 2019; 11:580-7. [PMID: 29680882 DOI: 10.1007/s12602-018-9423-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Probiotics are beneficial microorganisms and have long been used in food production as well as health promotion products. Bioengineered probiotics are used to express and transfer native or recombinant molecules to the mucosal surface of the digestive tract to improve feed efficiency and promote health. Lactococcus lactis is a potential probiotic candidate to produce useful biological proteins. The aim of this investigation was to develop a recombinant Lactococcus lactis with the potential of producing phytase. To enhance the efficiency of expression and secretion of recombinant phytase, usp45 signal peptide was added to the expression vector containing phytase gene (appA2) derived from Escherichia coli. Sequencing of recombinant plasmid containing appA2 showed the correct construction of plasmid. Total length of the phytase insert was 1.25 kbp. A Blast search of the cloned fragment showed 99% similarity to the reported E. coli phytase sequence in the GenBank (accession number: AM946981.2). A plasmid containing usp45 and appA2 electrotransferred into Lactococcus lactis. Zymogram with polyacrylamide gel revealed that the protein extract from the supernatant and the cell pellet of recombinant bacteria had phytase activity. Enzyme activity of 4 U/ml was obtained in cell extracts, and supernatant maximal phytase activity was 19 U/ml. The recombinant L. lactis was supplemented in broiler chicken feed and showed the increase of apparent digestibility on phytate phosphorus in the digestive tract and it was same as performance of E. coli commercial phytase.
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Sharma N, Angural S, Rana M, Puri N, Kondepudi KK, Gupta N. Phytase producing lactic acid bacteria: Cell factories for enhancing micronutrient bioavailability of phytate rich foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Mohammadi‐Kouchesfahani M, Hamidi‐Esfahani Z, Azizi MH. Isolation and identification of lactic acid bacteria with phytase activity from sourdough. Food Sci Nutr 2019; 7:3700-3708. [PMID: 31763019 PMCID: PMC6848837 DOI: 10.1002/fsn3.1229] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 08/21/2019] [Accepted: 08/23/2019] [Indexed: 11/10/2022] Open
Abstract
Wholemeal bread is strongly recommended due to its nutritional value. However, whole-grain foods contain a high level of phytic acid, an antinutritional factor that decreases the mineral bioavailability. The objective of this study was isolation and identification of lactic acid bacteria with phytase activity to find a suitable starter for bread-making. Wheat-legume sourdoughs were prepared by the back-slopping procedure. Lactic acid bacteria were isolated from the sourdough of wheat flour-mung bean, and their phytase activity was tested in the solid and liquid media. Out of the nine phytase-active isolates in the solid medium, only three isolates produced extracellular phytase in the liquid medium with activity ranging from 16.3 to 53.2 (U/ml). These isolates belonged to species Weissella confusa mk.zh95 and Pediococcus pentosaceus. The highest phytase activity was found for Weissella confusa mk.zh95. Weissella confusa mk.zh95 is considered an interesting source of phytase during cereals and legumes fermentation which improves the bioavailability of minerals.
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Affiliation(s)
| | - Zohreh Hamidi‐Esfahani
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mohammad Hossein Azizi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
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17
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Yildirim RM, Arici M. Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.122] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Gupta S, Lee JJL, Chen WN. Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) after Probiotic Solid-State Fermentation. J Agric Food Chem 2018; 66:5373-5381. [PMID: 29775057 DOI: 10.1021/acs.jafc.8b00971] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Okara is a major agro-waste, generated as a byproduct from the soymilk and tofu industry. Since okara has a high nutritive value, reusing it as a substrate for solid state biofermentation is an economical and environmental friendly option. Rhizopus oligosporus and Lactobacillus plantarum were the probiotic FDA-approved food-grade cultures used in this study. The study revealed that biofermenting okara improves its nutritional composition. It was found that the metabolomic composition (by GC-MS analysis) and antioxidant activity (by DPPH test) improved after the microbial fermentations. Of the two, okara fermented with R. oligosporus showed better results. Further, the metabolites were traced back to their respective biosynthesis pathways, in order to understand the biochemical reactions being triggered during the fermentation processes. The findings of this entire work open up the possibility of employing fermented okara as a potential functional food for animal feed.
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Affiliation(s)
- Sulagna Gupta
- Interdisciplinary Graduate School , Nanyang Technological University , 50 Nanyang Avenue , Singapore 639798 , Singapore
- Residues and Resource Reclamation Centre, Nanyang Environment & Water Research Institute , Nanyang Technological University , 1 CleanTech Loop, CleanTech One, No. 06-08 , Singapore 637141 , Singapore
| | - Jaslyn J L Lee
- School of Chemical and Biomedical Engineering , Nanyang Technological University , 62 Nanyang Drive , Singapore 637459 , Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering , Nanyang Technological University , 62 Nanyang Drive , Singapore 637459 , Singapore
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20
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Sakandar HA, Usman K, Imran M. Isolation and characterization of gluten-degrading Enterococcus mundtii and Wickerhamomyces anomalus, potential probiotic strains from indigenously fermented sourdough (Khamir). Lebensm Wiss Technol 2018; 91:271-7. [DOI: 10.1016/j.lwt.2018.01.023] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Abstract
Folate is an essential micronutrient involved in numerous vital biological reactions. The dietary consumption of naturally occurring vitamin B9 is often inadequate in many countries, and supplementation or fortification programs (using synthetic folic acid) are implemented to alleviate folate deficiency. Other food-based alternatives are possible, such as the use of lactic acid bacteria (LAB) to synthesize folate during fermentation. Many studies have been conducted on this topic, and promising results were reported for some fermented dairy products. However, in other studies, folate consumption by LAB or rather low folate production were observed, resulting in fermented foods that may not significantly contribute to the recommended B9 intake. In addition, the optimum conditions for folate biosynthesis by LAB are still not clear. The aim of this review was thus to (i) clarify the ability of LAB to produce folate in food products, (ii) check if the production of folate by LAB in various fermented foods is sufficient to meet human vitamin B9 requirements and (iii) suggest ways to optimize folate production by LAB in fermented food products.
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Affiliation(s)
- Fabien Saubade
- a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France
| | - Youna M Hemery
- a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France
| | - Jean-Pierre Guyot
- a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France
| | - Christèle Humblot
- a Institute of Research for Development (IRD); UMR 204 Food and Nutrition Research in the Global South (NUTRIPASS) , IRD/University of Montpellier/SupAgro , Montpellier , France
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22
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Amritha GK, Dharmaraj U, Halami PM, Venkateswaran G. Dephytinization of seed coat matter of finger millet (Eleusine coracana) by Lactobacillus pentosus CFR3 to improve zinc bioavailability. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Demir Y, Şenol Kotan M, Dikbaş N, Beydemir Ş. Phytase from Weissella halotolerans: purification, partial characterisation and the effect of some metals. International Journal of Food Properties 2017. [DOI: 10.1080/10942912.2017.1368547] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yeliz Demir
- Department of Chemistry, Faculty of Sciences, Ataturk University, Erzurum, Turkey
| | - Merve Şenol Kotan
- Department of Biotechnology, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
| | - Neslihan Dikbaş
- Department of Biotechnology, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
| | - Şükrü Beydemir
- Department of Biochemistry, Faculty of Pharmacy, Anadolu University, Eskişehir, Turkey
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Amritha GK, Venkateswaran G. Use of Lactobacilli in Cereal-Legume Fermentation and as Potential Probiotics towards Phytate Hydrolysis. Probiotics Antimicrob Proteins 2018; 10:647-53. [DOI: 10.1007/s12602-017-9328-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Priyodip P, Prakash PY, Balaji S. Phytases of Probiotic Bacteria: Characteristics and Beneficial Aspects. Indian J Microbiol 2017; 57:148-154. [PMID: 28611491 PMCID: PMC5446837 DOI: 10.1007/s12088-017-0647-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2016] [Accepted: 04/03/2017] [Indexed: 02/06/2023] Open
Abstract
Probiotics play a vital role in clinical applications for the treatment of diarrhea, obesity and urinary tract infections. Phytate, an anti-nutrient, chelates essential minerals that are vital for human health. In the past few decades, research reports emphasize extensively on phytate degradation in animals. There is a growing need for finding alternate strategies of phytate utilization in human, as they are unable to produce phytase. At this juncture, probiotics can be utilized for phytase production to combat mineral deficiency in humans. The main focus of this review is on improving phosphate bioavailability by employing two approaches: supplementation of (1) fermented food products that contain probiotics and (2) recombinant phytase producing bacteria. In addition, several factors influencing phytase activity such as bacterial viability, optimal pH, substrate concentration and specificity were also discussed.
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Affiliation(s)
- P Priyodip
- Department of Biotechnology, Manipal Institute of Technology, Manipal, India
| | - P Y Prakash
- Department of Microbiology, Kasturba Medical College, Manipal, India
| | - S Balaji
- Department of Biotechnology, Manipal Institute of Technology, Manipal, India
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Affiliation(s)
- Girish K. Amritha
- Microbiology and Fermentation Technology Department; CSIR-Central Food Technological Research Institute; Mysore 570020 Karnataka India
| | - Prakash M. Halami
- Microbiology and Fermentation Technology Department; CSIR-Central Food Technological Research Institute; Mysore 570020 Karnataka India
| | - G. Venkateswaran
- Microbiology and Fermentation Technology Department; CSIR-Central Food Technological Research Institute; Mysore 570020 Karnataka India
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Zhao HM, Guo XN, Zhu KX. Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran. Food Chem 2016; 217:28-36. [PMID: 27664604 DOI: 10.1016/j.foodchem.2016.08.062] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 07/27/2016] [Accepted: 08/22/2016] [Indexed: 01/01/2023]
Abstract
To improve the nutritional, physical and flavor properties of wheat bran, yeast and lactic acid bacteria (LAB) were used for fermenting wheat bran in solid state. Appearance properties, nutritional properties, microstructure, hydration properties and flavor of raw bran and fermented bran were evaluated. After treatments, water extractable arabinoxylans were 3-4 times higher than in raw bran. Total dietary fiber and soluble dietary fiber increased after solid state fermentation. Over 20% of phytic acid was degraded. Microstructure changes and protein degradation were observed in fermented brans. Water holding capacity and water retention capacity of fermented brans were improved. Results suggest that solid state fermentation is an effective way to improve the properties of wheat brans.
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Affiliation(s)
- Hui-Min Zhao
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
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Gabaza M, Muchuweti M, Vandamme P, Raes K. Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels? Food Reviews International 2016. [DOI: 10.1080/87559129.2016.1196491] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Molly Gabaza
- Department of Biochemistry, Faculty of Science, University of Zimbabwe, Harare, Zimbabwe
- Department of Biochemistry and Microbiology, Faculty of Science, Ghent University, Gent, Belgium
- Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Kortrijk, Belgium
| | - Maud Muchuweti
- Department of Biochemistry, Faculty of Science, University of Zimbabwe, Harare, Zimbabwe
| | - Peter Vandamme
- Department of Biochemistry and Microbiology, Faculty of Science, Ghent University, Gent, Belgium
| | - Katleen Raes
- Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Kortrijk, Belgium
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Mahamat D, Tatsadjieu NL, Kaptso KG, Njintang YN. Production, physicochemical and sensory characterization of sweet potato–bambara groundnut mixed semolina (dackere) as affected by germination and fermentation using Lactobacillus plantarum. Food Measure 2016; 10:595-604. [DOI: 10.1007/s11694-016-9342-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Cizeikiene D, Juodeikiene G, Bartkiene E, Damasius J, Paskevicius A. Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread. Int J Food Sci Nutr 2015; 66:736-42. [PMID: 26397032 DOI: 10.3109/09637486.2015.1088939] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The objective of this study was to determinate phytase activity of bacteriocins producing lactic acid bacteria previously isolated from spontaneous rye sourdough. The results show that the highest extracellular phytase activity produces Pediococcus pentosaceus KTU05-8 and KTU05-9 strains with a volumetric phytase activity of 32 and 54 U/ml, respectively, under conditions similar to leavening of bread dough (pH 5.5 and 30 °C). In vitro studies in simulated gastrointestinal tract media pH provide that bioproducts prepared with P. pentosaceus strains used in wholemeal wheat bread preparation increase solubility of iron, zinc, manganese, calcium and phosphorus average 30%. Therefore, P. pentosaceus KTU05-9 and KTU05-8 strains could be recommended to use as a starter for sourdough preparation for increasing of mineral bioavailability from wholemeal wheat bread.
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Affiliation(s)
- Dalia Cizeikiene
- a Department of Food Science and Technology , Kaunas University of Technology , Kaunas , Lithuania
| | - Grazina Juodeikiene
- a Department of Food Science and Technology , Kaunas University of Technology , Kaunas , Lithuania
| | - Elena Bartkiene
- b Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania , and
| | - Jonas Damasius
- a Department of Food Science and Technology , Kaunas University of Technology , Kaunas , Lithuania
| | - Algimantas Paskevicius
- c Laboratory of Biodeterioration Research , Institute of Botany of Nature Research Centre , Vilnius , Lithuania
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García-Mantrana I, Yebra MJ, Haros M, Monedero V. Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread. Int J Food Microbiol 2015; 216:18-24. [PMID: 26384212 DOI: 10.1016/j.ijfoodmicro.2015.09.003] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2015] [Revised: 06/01/2015] [Accepted: 09/04/2015] [Indexed: 01/29/2023]
Abstract
Phytases are enzymes capable of sequentially dephosphorylating phytic acid to products of lower chelating capacity and higher solubility, abolishing its inhibitory effect on intestinal mineral absorption. Genetic constructions were made for expressing two phytases from bifidobacteria in Lactobacillus casei under the control of a nisin-inducible promoter. L. casei was able of producing, exporting and anchoring to the cell wall the phytase of Bifidobacterium pseudocatenulatum. The phytase from Bifidobacterium longum spp. infantis was also produced, although at low levels. L. casei expressing any of these phytases completely degraded phytic acid (2mM) to lower myo-inositol phosphates when grown in MRS medium. Owing to the general absence of phytase activity in lactobacilli and to the high phytate content of whole grains, the constructed L. casei strains were applied as starter in a bread making process using whole-grain flour. L. casei developed in sourdoughs by fermenting the existing carbohydrates giving place to an acidification. In this food model system the contribution of L. casei strains expressing phytases to phytate hydrolysis was low, and the phytate degradation was mainly produced by activation of the cereal endogenous phytase as a consequence of the drop in pH. This work shows the capacity of lactobacilli to be modified in order to produce enzymes with relevance in food technology processes. The ability of these strains in reducing the phytate content in fermented food products must be evaluated in further models.
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Affiliation(s)
- Izaskun García-Mantrana
- Lactic Acid Bacteria and Probiotics Laboratory, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain; Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - María J Yebra
- Lactic Acid Bacteria and Probiotics Laboratory, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Monika Haros
- Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Vicente Monedero
- Lactic Acid Bacteria and Probiotics Laboratory, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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Nuobariene L, Cizeikiene D, Gradzeviciute E, Hansen ÅS, Rasmussen SK, Juodeikiene G, Vogensen FK. Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.018] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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García-Mantrana I, Monedero V, Haros M. Reduction of Phytate in Soy Drink by Fermentation with Lactobacillus casei Expressing Phytases From Bifidobacteria. Plant Foods Hum Nutr 2015; 70:269-74. [PMID: 26003176 DOI: 10.1007/s11130-015-0489-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Plant-based food products can be modified by fermentation to improve flavour and the concentration of some biologically active compounds, but also to increase the mineral availability by eliminating anti-nutrient substances such as phytates. The objective of this study was to develop a fermented soybean drink with improved nutritional quality and source of probiotic bacteria by including as starter for fermentation Lactobacillus casei strains modified to produce phytase enzymes from bifidobacteria. The L. casei strains showed a good adaptation to develop in the soy drink but they needed the addition of external carbohydrates to give rise to an efficient acidification. The strain expressing the Bifidobacterium pseudocatenulatum phytase was able to degrade more than 90 % phytate during product fermentation, whereas expression of Bifidobacterium longum spp. infantis phytase only led to 65 % hydrolysis. In both cases, accumulation of myo-inositol triphosphates was observed. In addition, the hydrolysis of phytate in soy drink fermented with the L. casei strain expressing the B. pseudocatenulatum phytase resulted in phytate/mineral ratios for Fe (0.35) and Zn (2.4), which were below the critical values for reduced mineral bioavailability in humans. This investigation showed the ability of modified L. casei to produce enzymes with technological relevance in the design of new functional foods.
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Affiliation(s)
- Izaskun García-Mantrana
- Cereal Group, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Av. Agustín Escardino 7, Parque Científico, 46980, Paterna, Valencia, Spain
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Kang M, Song JH, Park SH, Lee JH, Park HW, Kim TW. Effects of Brown Rice Extract Treated with Lactobacillus sakei Wikim001 on Osteoblast Differentiation and Osteoclast Formation. Prev Nutr Food Sci 2015; 19:353-7. [PMID: 25580402 PMCID: PMC4287330 DOI: 10.3746/pnf.2014.19.4.353] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2014] [Accepted: 11/20/2014] [Indexed: 11/27/2022] Open
Abstract
Phytic acid (myo-inositol hexakisphosphate) or phytate is considered an anti-nutrient due to the formation of precipitated complexes that strongly reduces the absorption of essential dietary minerals. In this study, brown rice with reduced phytate was made by inoculation with Lactobacillus sakei Wikim001 having high phytase activity. The effects of brown rice extract treated with L. sakei Wikim001 (BR-WK) on osteoblast differentiation and osteoclast formation were investigated. The proliferation of SaOS-2 cells was measured by the MTT assay. Treatment with BR-WK increased cell proliferation by 136% at a concentration of 100 μg/mL. The Alkaline phosphate activity in SaOS-2 cells was 129% higher when BR-WK was processed at a concentration of 100 μg/mL. The proliferation of bone marrow macrophages decreased by nearly 60% in response to treatment with BR-WK. In addition, BR-WK reduced the number of tartrate-resistant acid phosphatase-positive (TRAP+) multinucleated cells from bone marrow macrophages. These results indicate that BR-WK stimulates bone formation through its positive action on osteoblast differentiation and function and furthermore, decreases osteoclast differentiation.
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Affiliation(s)
- Miran Kang
- Microbiology and Fermentation Research Group, World Institute of Kimchi, Gwangju 503-360, Korea
| | - Jung-Hee Song
- Microbiology and Fermentation Research Group, World Institute of Kimchi, Gwangju 503-360, Korea
| | - Sung-Hee Park
- Industry Service Research Center, World Institute of Kimchi, Gwangju 503-360, Korea
| | - Jong-Hee Lee
- Microbiology and Fermentation Research Group, World Institute of Kimchi, Gwangju 503-360, Korea
| | - Hae Woong Park
- Microbiology and Fermentation Research Group, World Institute of Kimchi, Gwangju 503-360, Korea
| | - Tae-Woon Kim
- Microbiology and Fermentation Research Group, World Institute of Kimchi, Gwangju 503-360, Korea
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Fischer MM, Egli IM, Aeberli I, Hurrell RF, Meile L. Phytic acid degrading lactic acid bacteria in tef-injera fermentation. Int J Food Microbiol 2014; 190:54-60. [DOI: 10.1016/j.ijfoodmicro.2014.08.018] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 07/20/2014] [Accepted: 08/12/2014] [Indexed: 10/24/2022]
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Manini F, Brasca M, Plumed-Ferrer C, Morandi S, Erba D, Casiraghi MC. Study of the Chemical Changes and Evolution of Microbiota During Sourdoughlike Fermentation of Wheat Bran. Cereal Chem 2014. [DOI: 10.1094/cchem-09-13-0190-cesi] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Federica Manini
- DeFENS – Department of Food Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Milena Brasca
- Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
| | - Carme Plumed-Ferrer
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Stefano Morandi
- Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
| | - Daniela Erba
- DeFENS – Department of Food Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Maria Cristina Casiraghi
- DeFENS – Department of Food Environmental and Nutritional Sciences, University of Milan, Milan, Italy
- Corresponding author. Phone: +39 0250316647. Fax: +39 0250316631. E-mail:
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Nuge T, Hashim YZHY, Farouk AEA, Salleh HM. Cloning and Expression of a Novel Phytase Gene (phyMS) from <em>Mycobacterium smegmatis</em>. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/aer.2014.21003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Askelson TE, Campasino A, Lee JT, Duong T. Evaluation of phytate-degrading Lactobacillus culture administration to broiler chickens. Appl Environ Microbiol 2014; 80:943-50. [PMID: 24271165 DOI: 10.1128/AEM.03155-13] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Probiotics have been demonstrated to promote growth, stimulate immune responses, and improve food safety of poultry. While widely used, their effectiveness is mixed, and the mechanisms through which they contribute to poultry production are not well understood. Microbial phytases are increasingly supplemented in feed to improve digestibility and reduce antinutritive effects of phytate. The microbial origin of these exogenous enzymes suggests a potentially important mechanism of probiotic functionality. We investigated phytate degradation as a novel probiotic mechanism using recombinant Lactobacillus cultures expressing Bacillus subtilis phytase. B. subtilis phyA was codon optimized for expression in Lactobacillus and cloned into the expression vector pTRK882. The resulting plasmid, pTD003, was transformed into Lactobacillus acidophilus, Lactobacillus gallinarum, and Lactobacillus gasseri. SDS-PAGE revealed a protein in the culture supernatants of Lactobacillus pTD003 transformants with a molecular weight similar to that of the B. subtilis phytase. Expression of B. subtilis phytase increased phytate degradation of L. acidophilus, L. gasseri, and L. gallinarum approximately 4-, 10-, and 18-fold over the background activity of empty-vector transformants, respectively. Phytase-expressing L. gallinarum and L. gasseri were administered to broiler chicks fed a phosphorus-deficient diet. Phytase-expressing L. gasseri improved weight gain of broiler chickens to a level comparable to that for chickens fed a control diet adequate in phosphorus, demonstrating proof of principle that administration of phytate-degrading probiotic cultures can improve performance of livestock animals. This will inform future studies investigating whether probiotic cultures are able to provide both the performance benefits of feed enzymes and the animal health and food safety benefits traditionally associated with probiotics.
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Humer E, Wetscherek W, Schwarz C, Schedle K. Effect of maize conservation technique and phytase supplementation on total tract apparent digestibility of phosphorus, calcium, ash, dry matter, organic matter and crude protein in growing pigs. Anim Feed Sci Technol 2013; 185:70-7. [DOI: 10.1016/j.anifeedsci.2013.07.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Khodaii Z, Mehrabani Natanzi M, Naseri MH, Goudarzvand M, Dodson H, M. Snelling A. Phytase Activity of Lactic Acid Bacteria Isolated from Dairy and Pharmaceutical Probiotic Products. Int J Enteric Pathog 2013. [DOI: 10.17795/ijep9359] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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Thierry NN, Léopold TN, Didier M, Moses FMC. Effect of Pure Culture Fermentation on Biochemical Composition of <i>Moringa oleifera</i> Lam Leaves Powders. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.48111] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Starzyńska–janiszewska A, Stodolak B. Effect of Inoculated Lactic Acid Fermentation on Antinutritional and Antiradical Properties of Grass Pea (Lathyrus Sativus ‘Krab’) Flour. POL J FOOD NUTR SCI 2011; 61:245-9. [DOI: 10.2478/v10222-011-0027-3] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Jung IS, Lovitt RW. Leaching techniques to remove metals and potentially hazardous nutrients from trout farm sludge. Water Res 2011; 45:5977-5986. [PMID: 21940031 DOI: 10.1016/j.watres.2011.08.062] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2011] [Revised: 08/24/2011] [Accepted: 08/29/2011] [Indexed: 05/31/2023]
Abstract
A fish farm sludge high in P (2-6% w/w as dry matter), Fe (5-7%), C (40-50%) and N (0.8-4%) was subjected to a series of acid leaching treatments using HCl, organic acids, and biologically mediated acid production. Additions of biodegradable organic acid solubilized heavy metals better than HCl, while additions of 1.5% w/v glucose followed by 7 day incubation stabilized the sludge releasing 92% P, 100% Fe. The use of homo-lactic Lactobacillus plantarum starter cultures were more effective than hetero-lactic Lactobacillus buchneri, solubilizing 81.9% P, 92.2% Fe, 93.0% Zn and 96.4% Ca in the sludge. The anaerobic sludge-glucose fermentation using L. plantarum produced a leached sludge that has low heavy metal and nutrient content while affording the recovery of nutrients. The potential of these methods for practical application are briefly discussed.
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Affiliation(s)
- I S Jung
- Centre for Complex Fluid Processing (CCFP), School of Engineering, Swansea University, Talbot building, Singleton Park, Swansea, Wales SA2 8PP, UK
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Anastasio M, Pepe O, Cirillo T, Palomba S, Blaiotta G, Villani F. Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough fermentation. J Food Sci 2010; 75:M28-35. [PMID: 20492182 DOI: 10.1111/j.1750-3841.2009.01402.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
New producers of phytate-degrading enzymes, especially lactic acid bacteria (LAB), were used to improve mineral solubilization during dough fermentation. In all, among strains from different sources by microorganisms (150 lactic acid bacteria, 36 yeasts), 38 (24%) exhibited a clear zone around the colonies by hydrolyzing hexacalcium phytate contained in solid medium. When phytase-positive strains from plate assay were tested for phytase activity in liquid medium, 6 of the strains (37%) exhibited phytate-degrading activity in at least one of the 3 different media used. Of the LAB, the highest phytase values were found for Enterococcus faecium A86 (0.74 U/mL) and Lactobacillus plantarum H5 (0.71 U/mL). Two different starter cultures obtained by combinations of phytase-positive (phy+: L. plantarum H5 and L3, Leuconostoc gelidum A16, and E. faecium A86) or phytase-negative (phy-: L. gelidum LM249, L. plantarum H19, and L. plantarum L8) selected LAB strains, were used to measure mineral concentrations of iron, zinc, and manganese during dough fermentation. Although the 2 kinds of starter showed similar acidic values, the presence of phytate-degrading LAB strains increased mineral solubilization in comparison to the starter phy-.
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Affiliation(s)
- Marilena Anastasio
- Dipt. di Scienza degli Alimenti, Univ. degli Studi di Napoli Federico II, Portici, Italy
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Raghavendra P, Halami PM. Screening, selection and characterization of phytic acid degrading lactic acid bacteria from chicken intestine. Int J Food Microbiol 2009; 133:129-34. [PMID: 19481282 DOI: 10.1016/j.ijfoodmicro.2009.05.006] [Citation(s) in RCA: 81] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2009] [Revised: 05/05/2009] [Accepted: 05/06/2009] [Indexed: 11/29/2022]
Abstract
This study was undertaken to screen and select potent phytate degrading lactic acid bacteria and to evaluate their additional characteristic features. Forty lactic acid bacterial strains were isolated from different sources and screened for their ability to degrade myo-inositol hexaphosphate or IP(6) by cobalt chloride staining (plate assay) method, using calcium or sodium salt of phytic acid as substrate. All the forty isolates were able to degrade calcium phytate. However, only two Pediococcus pentosaceus strains (CFR R38 and CFR R35) were found to degrade sodium phytate. These strains showed phytase activity of 213 and 89 U at 50 degrees C, respectively and poor acid phosphatase activity. These strains were further evaluated for additional characteristic features. At pH 2, P. pentosaceus strains CFR R38 and CFR R35 showed 50.7 and 48.5 percentage survivability after 2 h of incubation respectively and they could also withstand 0.3% ox-bile. These cultures exhibited 54.6 and 44.8% of hydrophobicity to xylene, antibacterial activity against food borne pathogens and possessed beta-galactosidase activity. The resistance pattern to several antibiotics was also analyzed. The present study indicates that these strains, having phytate degrading ability and other characteristic features can be exploited as starter cultures in fermented foods to improve the mineral bioavailability.
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Affiliation(s)
- Ponnala Raghavendra
- Food Microbiology Department, Central Food Technological Research Institute, Mysore, India
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Rao D, Rao K, Reddy T, Reddy V. Molecular characterization, physicochemical properties, known and potential applications of phytases: An overview. Crit Rev Biotechnol 2009; 29:182-98. [DOI: 10.1080/07388550902919571] [Citation(s) in RCA: 89] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Marounek M, Břeňová N, Suchorská O, Mrázek J. Phytase activity in rabbit cecal bacteria. Folia Microbiol (Praha) 2009; 54:111-4. [DOI: 10.1007/s12223-009-0016-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2008] [Revised: 02/17/2009] [Indexed: 11/30/2022]
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In MJ, Seo SW, Kim DC, Oh NS. Purification and biochemical properties of an extracellular acid phytase produced by the Saccharomyces cerevisiae CY strain. Process Biochem 2009. [DOI: 10.1016/j.procbio.2008.10.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Baumgärtel T, Metzler BU, Mosenthin R, Greiner R, Rodehutscord M. Precaecal and postileal metabolism of P, Ca and N in pigs as affected by different carbohydrate sources fed at low level of P intake. Arch Anim Nutr 2008; 62:169-81. [PMID: 18610533 DOI: 10.1080/17450390802028047] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Three different carbohydrate sources (cellulose on wood basis, maize starch and apple pectin) in combination with a low phosphorus (P) basal diet were fed to eight pigs fitted with single ileum-T-cannulas in a balance trial. The effects on net disappearance of dry matter, N, P and Ca as well as phytate (IP6) degradation in the intestine were studied. A basal diet and three diets supplemented with 25% of one carbohydrate source were applied in three experimental periods following an incomplete Latin Square design. Animals were housed individually in balance crates. After 15 days of adaptation to the diets, five days of total excreta collection were followed by two days of spot sampling of ileal digesta. The results showed a significantly decreasing effect of cellulose on the precaecal, postileal and total tract digestibility of DM, N and P. Starch reduced precaecal IP6 degradation and P digestibility. The addition of pectin negatively affected the precaecal digestibility of DM, N and Ca as well as the total tract digestibility of P and Ca. Postileally, cellulose and pectin caused a net secretion while starch induced a net absorption of P.
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Affiliation(s)
- Tina Baumgärtel
- Institut für Agrar- und Ernährungswissenschaften, Martin-Luther-Universität Halle-Wittenberg, Halle, Saale, Germany
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