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Changes in phytate content in whole meal wheat dough and bread fermented with phytase active yeasts

The degradation of inositol hexakisphosphate (IP6) was evaluated in whole meal wheat dough fermented with baker's yeast without phytase activity, different strains of Saccharomyces cerevisiae (L1.12 or L6.06), or Pichia kudriavzevii with extracellular phytase activity to see if the degradation...

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Main Authors: Nor Qhairul Izzreen Mohd Noor, Nuobariene, Lina, Rasmussen, Søren K., Arneborg, Nils, Hansen, Åse S.
Format: Article
Language:English
Published: John Wiley & Sons Inc. 2017
Subjects:
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/30059/1/Changes%20in%20Phytate%20Content%20in%20Whole%20Meal%20Wheat%20Dough%20and%20Bread%20Fermented%20with%20Phytase%20Active%20Yeasts%20ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/30059/
https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-03-17-0043-R
https://doi.org/10.1094/CCHEM-03-17-0043-R
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spelling my.ums.eprints.300592021-07-26T01:48:23Z https://eprints.ums.edu.my/id/eprint/30059/ Changes in phytate content in whole meal wheat dough and bread fermented with phytase active yeasts Nor Qhairul Izzreen Mohd Noor Nuobariene, Lina Rasmussen, Søren K. Arneborg, Nils Hansen, Åse S. TX341-641 Nutrition. Foods and food supply The degradation of inositol hexakisphosphate (IP6) was evaluated in whole meal wheat dough fermented with baker's yeast without phytase activity, different strains of Saccharomyces cerevisiae (L1.12 or L6.06), or Pichia kudriavzevii with extracellular phytase activity to see if the degradation of IP6 in whole meal dough and the corresponding bread could be increased by fermentation with phytase-active yeasts. The IP6 degradation was measured after the dough was mixed for 19 min, after the completion of fermentation, and in bread after baking. Around 60–70% of the initial value of IP6 in the flour (10.02 mg/g) was reduced in the dough already after mixing, and additionally 10–20% was reduced after fermentation. The highest degradation of IP6 was seen in dough fermented with the phytase-active yeast strains S. cerevisiae L1.12 and P. kudriavzevii L3.04. Activity of wheat phytase in whole meal wheat dough seems to be the primary source of phytate degradation, and the degradation is considerably higher in this study with a mixing time of 19 min compared with earlier studies. The additional degradation of IP6 by phytase-active yeasts was not related to their extracellular phytase activities, suggesting that phytases from the yeasts are inhibited differently. Therefore, the highest degradation of IP6 and expected highest mineral bioavailability in whole meal wheat bread can be achieved by use of a phytase-active yeast strain with less inhibition. The strain S. cerevisiae L1.12 is suitable for this because it was the most effective yeast strain in reducing the amount of IP6 in dough during a short fermentation time John Wiley & Sons Inc. 2017 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/30059/1/Changes%20in%20Phytate%20Content%20in%20Whole%20Meal%20Wheat%20Dough%20and%20Bread%20Fermented%20with%20Phytase%20Active%20Yeasts%20ABSTRACT.pdf Nor Qhairul Izzreen Mohd Noor and Nuobariene, Lina and Rasmussen, Søren K. and Arneborg, Nils and Hansen, Åse S. (2017) Changes in phytate content in whole meal wheat dough and bread fermented with phytase active yeasts. Cereal Chemistry, 94. pp. 922-927. ISSN 0009-0352 (P-ISSN) , 1943-3638 (E-ISSN) https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-03-17-0043-R https://doi.org/10.1094/CCHEM-03-17-0043-R
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
topic TX341-641 Nutrition. Foods and food supply
spellingShingle TX341-641 Nutrition. Foods and food supply
Nor Qhairul Izzreen Mohd Noor
Nuobariene, Lina
Rasmussen, Søren K.
Arneborg, Nils
Hansen, Åse S.
Changes in phytate content in whole meal wheat dough and bread fermented with phytase active yeasts
description The degradation of inositol hexakisphosphate (IP6) was evaluated in whole meal wheat dough fermented with baker's yeast without phytase activity, different strains of Saccharomyces cerevisiae (L1.12 or L6.06), or Pichia kudriavzevii with extracellular phytase activity to see if the degradation of IP6 in whole meal dough and the corresponding bread could be increased by fermentation with phytase-active yeasts. The IP6 degradation was measured after the dough was mixed for 19 min, after the completion of fermentation, and in bread after baking. Around 60–70% of the initial value of IP6 in the flour (10.02 mg/g) was reduced in the dough already after mixing, and additionally 10–20% was reduced after fermentation. The highest degradation of IP6 was seen in dough fermented with the phytase-active yeast strains S. cerevisiae L1.12 and P. kudriavzevii L3.04. Activity of wheat phytase in whole meal wheat dough seems to be the primary source of phytate degradation, and the degradation is considerably higher in this study with a mixing time of 19 min compared with earlier studies. The additional degradation of IP6 by phytase-active yeasts was not related to their extracellular phytase activities, suggesting that phytases from the yeasts are inhibited differently. Therefore, the highest degradation of IP6 and expected highest mineral bioavailability in whole meal wheat bread can be achieved by use of a phytase-active yeast strain with less inhibition. The strain S. cerevisiae L1.12 is suitable for this because it was the most effective yeast strain in reducing the amount of IP6 in dough during a short fermentation time
format Article
author Nor Qhairul Izzreen Mohd Noor
Nuobariene, Lina
Rasmussen, Søren K.
Arneborg, Nils
Hansen, Åse S.
author_facet Nor Qhairul Izzreen Mohd Noor
Nuobariene, Lina
Rasmussen, Søren K.
Arneborg, Nils
Hansen, Åse S.
author_sort Nor Qhairul Izzreen Mohd Noor
title Changes in phytate content in whole meal wheat dough and bread fermented with phytase active yeasts
title_short Changes in phytate content in whole meal wheat dough and bread fermented with phytase active yeasts
title_full Changes in phytate content in whole meal wheat dough and bread fermented with phytase active yeasts
title_fullStr Changes in phytate content in whole meal wheat dough and bread fermented with phytase active yeasts
title_full_unstemmed Changes in phytate content in whole meal wheat dough and bread fermented with phytase active yeasts
title_sort changes in phytate content in whole meal wheat dough and bread fermented with phytase active yeasts
publisher John Wiley & Sons Inc.
publishDate 2017
url https://eprints.ums.edu.my/id/eprint/30059/1/Changes%20in%20Phytate%20Content%20in%20Whole%20Meal%20Wheat%20Dough%20and%20Bread%20Fermented%20with%20Phytase%20Active%20Yeasts%20ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/30059/
https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-03-17-0043-R
https://doi.org/10.1094/CCHEM-03-17-0043-R
_version_ 1760230713602342912
score 13.211869

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