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

European Food Research and Technology

Volumn 238, Issue 5, 2014, Pages 853-862

  García Mantrana, Izaskun ^a   Monedero, Vicente ^a   Haros, Monika ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Bifidobacterial phytase; Bread; Mineral availability; Phytates; Whole amaranth flour

Indexed keywords

BIOCHEMISTRY; CEREAL PRODUCTS; ENZYMES; NUTRITION;

BREAD; MINERAL AVAILABILITY; PHYTASES; PHYTATES; WHOLE AMARANTH FLOURS;

QUALITY CONTROL;

AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS CRUENTUS; BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM PSEUDOCATENULATUM; TRITICUM AESTIVUM;

EID: 84900328239     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2167-2     Document Type: Article

References (40)

1. Snider M, Liebman M (1992) Calcium additives and sprouted wheat effects on phytate hydrolysis in whole wheat bread. J Food Sci 57: 118-120.
2. Isserlyska D, Karadjov G, Angelov A (2001) Mineral compositions of Bulgarian wheat bread. Eur Food Res Technol 213: 244-245.
3. Katina K, Arendt E, Liukonnen KH, Autio K, Flander L, Poutanen K (2005) Potencial of sourdough for healthier cereal products. Trends Food Sci Technol 16: 104-112.
4. Aleixandre A, Miguel M (2008) Dietary fiber in prevention and treatment of metabolic syndrome. Crit Rev Food Sci Nutr 48: 905-912.
5. Gamel TH, Linssen JP, Mesallam AS, Damir AA, Shekib LA (2006) Seed treatments affect functional and antinutritional properties of amaranth flours. J Sci Food Agric 86: 1095-1102.
6. Bodroza-Solarov M, Filiocev B, Kevresan Z, Mandic A, Simurina O (2008) Quality of bread supplemented with popped Amaranthus cruentus grain. J Food Process Eng 31: 602-618.
7. Sanz-Penella JM, Wronkowska M, Soral-Smietana M, Haros M (2013) Effect of whole amaranth flour on bread properties and nutritive value. LWT-Food Sci Technol 50: 679-685.
8. Giuseppe C, Coda R, De Angelis M, Di Cagno R, Carnevalli P, Gobbetti M (2009) Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads. Int J Food Microbiol 131: 189-196.
9. Oszvald M, Tamás C, Rakszegi M, Tömösközi S, Békés F, Tamás L (2009) Effects of incorporated amaranth albumins on the functional properties of wheat dough. J Sci Food Agric 89: 882-889.
10. Zapotoczny P, Markowski M, Majewska K, Ratajski A, Henryk K (2006) Effect of temperature on the physical, functional and mechanical characteristics of hot-air-puffed amaranth seeds. J Food Eng 76: 469-476.
11. Silva-Sánchez C, Barba de la Rosa AP, León-Galván MF, De Lumen BO, De León-Rodríguez A, de Mejía EG (2008) Bioactive peptides in amaranth (Amaranthus hypochondriacus) seed. J Agric Food Chem 56: 1233-1240.
12. Hurrell RF (2003) Influence of vegetable protein sources on trace element and mineral bioavailability. J Nutr 133: 2973S-2977S.
13. Fretzdorff B, Brümmer JM (1992) Reduction of phytic acid during breadmaking of whole-meal breads. Cereal Chem 69: 266-270.
14. Nielsen MM, Damstrup ML, Dal Thomsen A, Rasmussen SK, Hansen A (2007) Phytase activity and degradation of phytic acid during rye bread making. Eur Food Res Technol 225: 173-181.
15. Reddy NR, Harland BF, Pierson MD (1989) Acumulation and occurrence of phytate forms in dry beans. FASEB J 3: A759.
16. Cheryan M (1980) Phytic acid interactions in food systems. Crit Rev Food Sci Nutr 13: 297-335.
17. Konietzny U, Greiner R (2003) Phytic acid: properties and determination. In: Caballero B, Trugo L, Finglas P (eds) Encyclopedia of food science and nutrition, 2nd edn. Elsevier, London.
18. Shi Y, Azab AN, Thompson MN, Greenberg ML (2006) Inositol phosphates and phosphoinositides in health and disease. Subcell Biochem 39: 265-292.
19. Haros M, Carlsson NG, Almgren A, Larsson-Alminger M, Sandberg AS, Andlid T (2009) Phytate degradation by human gut isolated Bifidobacterium pseudocatenulatum ATCC27919 and its probiotic potential. Int J Food Microbiol 135: 7-14.
20. Sanz-Penella JM, Tamayo-Ramos JA, Haros M (2012) Application of bifidobacteria as starter culture in whole wheat sourdough breadmaking. Food Bioprocess Technol 5: 2370-2380.
21. Maenz DD (2001) Enzymatic characteristics of phytases as they relate to their use in animal feeds. In: Bedford MR, Partridge GG (eds) Enzymes in farm animal nutrition. CABI, New York.
22. Sanz-Penella JM, Tamayo-Ramos JA, Sanz Y, Haros M (2009) Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria. J Agric Food Chem 57: 10239-10244.
23. Tamayo-Ramos JA, Sanz-Penella JM, Yebra MJ, Monedero V, Haros M (2012) Novel phytases from Bifidobacterium pseudocatenulatum ATCC 27919 and Bifidobacterium longum spp infantis ATCC 15697. Appl Environ Microbiol 78: 5013-5015.
24. Haros M, Rosell CM, Benedito C (2001) Use of fungal phytase to improve breadmaking performance of whole wheat bread. J Agric Food Chem 49: 5450-5454.
25. Haros M, Bielecka M, Sanz Y (2005) Phytase activity as a novel metabolic feature in Bifidobacterium. FEMS Microbiol Lett 247: 231-239.
26. Tanner JT, Barnett SA (1986) Methods of analysis for infant formula: food and drug administration and infant formula Council Collaborative study, Phase III. J Assoc Off Anal Chem 69: 777-785.
27. Türk M, Sandberg AS (1992) Phytate degradation during breadmaking: effect of phytase addition. J Cereal Sci 15: 281-294.
28. Sanz-Penella JM, Collar C, Haros M (2008) Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread. J Cereal Sci 48: 715-721.
29. Giannou V, Tzia G (2007) Frozen dough bread: quality and textural behaviour during prolonged storage-prediction of final product characteristics. J Food Process Eng 79: 929-934.
30. Martínez-Valverde I, Periago MJ, Ros G (2000) Nutritional meaning of the phenolic compounds from the diet. Arch Latinoam Nutr 50: 5-18.
31. Haros M, Rosell CM, Benedito C (2001) Fungal phytase as a potencial breadmaking additive. Eur Food Res Technol 213: 317-322.
32. Reale A, Konietzny U, Coppola R, Sorrentino E, Greiner R (2007) The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation. J Agric Food Chem 55: 2993-2997.
33. Sandberg AS, Brune M, Carlsson NG, Hallberg L, Skoglund E, Rossander-Hulthén L (1999) Inositol phosphates with different numbers of phosphate groups influence iron absorption in humans. Am J Clin Nutr 70: 240-246.
34. Sanz-Penella JM, Frontela C, Ros G, Martinez C, Monedero V, Haros M (2012) Application of bifidobacterial phytases in infant cereals: effect on phytate contents and mineral dialyzability. J Agric Food Chem 60: 11787-11792.
35. Haros M, Bielecka M, Sanz Y (2007) Myo-inositol hexakisphosphate degradation by Bifidobacterium infantis. Int J Food Microbiol 117: 76-84.
36. NAS (2004) National Academy of Sciences. Institute of Medicine Food and Nutrition Board. Dietary reference intakes: recommended intakes for individuals, vitamins, minerals and macronutrients.
37. Sandström B, Sandberg AS (1992) Inhibitory effects of isolated inositol phosphates on zinc absorption in humans. J Trace Elem Electrolytes Health Dis 6: 99-103.
38. Sanz-Penella JM, Laparra JM, Sanz Y, Haros M (2012) Bread supplemented with amaranth: effect of phytates on in vitro iron absorption. Plant Foods Hum Nutr 67: 50-56.
39. Sandberg AS, Hulthen LR, Turk M (1996) Dietary Aspergillus niger phytase increases iron absorption in humans. J Nutr 126: 476-480.
40. Ma G, Jin Y, Plao J, Kok F, Giusi B, Jacobsen E (2005) Phytate, calcium, iron and zinc contents and their molar ratios in foods commonly consumed in China. J Agric Food Chem 53: 10285-10290.