Application of phytases from bifidobacteria in the development of cereal-based products with amaranth

The effects of the inclusion of purified phytases from Bifidobacterium longum spp. infantis ATCC15697 and Bifidobacterium pseudocatenulatum ATCC27919 on phytate (InsP6) levels were analyzed during breadmaking process. Two different levels of whole amaranth (Amaranthus cruentus) flour (25 and 50 %) w...

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Detalles Bibliográficos
Autores: García Mantrana, Izaskun, Monedero, Vicente, Haros, Monika
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2014
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/128851
Acceso en línea:http://hdl.handle.net/10261/128851
Access Level:acceso abierto
Palabra clave:Mineral availability
Bread
Whole amaranth flour
Bifidobacterial phytase
Phytates
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spelling Application of phytases from bifidobacteria in the development of cereal-based products with amaranthGarcía Mantrana, IzaskunMonedero, VicenteHaros, MonikaMineral availabilityBreadWhole amaranth flourBifidobacterial phytasePhytatesThe effects of the inclusion of purified phytases from Bifidobacterium longum spp. infantis ATCC15697 and Bifidobacterium pseudocatenulatum ATCC27919 on phytate (InsP6) levels were analyzed during breadmaking process. Two different levels of whole amaranth (Amaranthus cruentus) flour (25 and 50 %) were used in bread dough preparation, and they were compared to control doughs made with 100 % wheat flour and 100 % whole wheat flour. Bread samples made with 50 % of amaranth flour showed a significant decrease in technological quality parameters in comparison with control white breads. However, a 25 % of amaranth flour improved the nutritional value of the bread, with only a slight depreciation in the quality. Addition of bifidobacterial phytases resulted in higher InsP6 degradation compared with a commercial fungal phytase, without affecting the bread quality. InsP 6 reduction was especially efficient in breads with 25 % amaranth, leading to InsP6 levels below the threshold of mineral bioavailability inhibition for Fe and Zn in human nutrition.This work was financially supported by grants AGL2011-22669 and Consolider Fun-C-Food CSD2007-00063 from the Ministry of Economy and Competitiveness (MINECO) and PROMETEO/2012/064 from the Generalitat Valenciana, Spain. The contract of I. García-Mantrana from the Consolider Fun-C-Food Project is gratefully acknowledged.Peer ReviewedSpringer NatureMinisterio de Economía y Competitividad (España)Generalitat ValencianaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2016201620142016info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/128851reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1288512026-05-22T06:33:51Z
dc.title.none.fl_str_mv Application of phytases from bifidobacteria in the development of cereal-based products with amaranth
title Application of phytases from bifidobacteria in the development of cereal-based products with amaranth
spellingShingle Application of phytases from bifidobacteria in the development of cereal-based products with amaranth
García Mantrana, Izaskun
Mineral availability
Bread
Whole amaranth flour
Bifidobacterial phytase
Phytates
title_short Application of phytases from bifidobacteria in the development of cereal-based products with amaranth
title_full Application of phytases from bifidobacteria in the development of cereal-based products with amaranth
title_fullStr Application of phytases from bifidobacteria in the development of cereal-based products with amaranth
title_full_unstemmed Application of phytases from bifidobacteria in the development of cereal-based products with amaranth
title_sort Application of phytases from bifidobacteria in the development of cereal-based products with amaranth
dc.creator.none.fl_str_mv García Mantrana, Izaskun
Monedero, Vicente
Haros, Monika
author García Mantrana, Izaskun
author_facet García Mantrana, Izaskun
Monedero, Vicente
Haros, Monika
author_role author
author2 Monedero, Vicente
Haros, Monika
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Generalitat Valenciana
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Mineral availability
Bread
Whole amaranth flour
Bifidobacterial phytase
Phytates
topic Mineral availability
Bread
Whole amaranth flour
Bifidobacterial phytase
Phytates
description The effects of the inclusion of purified phytases from Bifidobacterium longum spp. infantis ATCC15697 and Bifidobacterium pseudocatenulatum ATCC27919 on phytate (InsP6) levels were analyzed during breadmaking process. Two different levels of whole amaranth (Amaranthus cruentus) flour (25 and 50 %) were used in bread dough preparation, and they were compared to control doughs made with 100 % wheat flour and 100 % whole wheat flour. Bread samples made with 50 % of amaranth flour showed a significant decrease in technological quality parameters in comparison with control white breads. However, a 25 % of amaranth flour improved the nutritional value of the bread, with only a slight depreciation in the quality. Addition of bifidobacterial phytases resulted in higher InsP6 degradation compared with a commercial fungal phytase, without affecting the bread quality. InsP 6 reduction was especially efficient in breads with 25 % amaranth, leading to InsP6 levels below the threshold of mineral bioavailability inhibition for Fe and Zn in human nutrition.
publishDate 2014
dc.date.none.fl_str_mv 2014
2016
2016
2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/128851
url http://hdl.handle.net/10261/128851
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Springer Nature
publisher.none.fl_str_mv Springer Nature
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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