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Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate
BACKGROUND: Pseudocereals are nutrient‐rich grains with high mineral content but also phytate content. Phytate is a mineral absorption inhibitor. The study's aim was to evaluate phytate degradation during spontaneous fermentation and during Lactobacillus plantarum 299v® fermentation of quinoa,...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley & Sons, Ltd
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6771823/ https://www.ncbi.nlm.nih.gov/pubmed/31062366 http://dx.doi.org/10.1002/jsfa.9793 |
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author | Castro‐Alba, Vanesa Lazarte, Claudia E Perez‐Rea, Daysi Carlsson, Nils‐Gunnar Almgren, Annette Bergenståhl, Björn Granfeldt, Yvonne |
author_facet | Castro‐Alba, Vanesa Lazarte, Claudia E Perez‐Rea, Daysi Carlsson, Nils‐Gunnar Almgren, Annette Bergenståhl, Björn Granfeldt, Yvonne |
author_sort | Castro‐Alba, Vanesa |
collection | PubMed |
description | BACKGROUND: Pseudocereals are nutrient‐rich grains with high mineral content but also phytate content. Phytate is a mineral absorption inhibitor. The study's aim was to evaluate phytate degradation during spontaneous fermentation and during Lactobacillus plantarum 299v® fermentation of quinoa, canihua, and amaranth grains and flours. It also aimed to evaluate the accessibility of iron, zinc, and calcium and to estimate their bioavailability before and after the fermentation of flours with starter culture. Lactic acid, pH, phytate, and mineral content were analyzed during fermentation. RESULTS: Higher phytate degradation was found during the fermentation of flours (64–93%) than during that of grains (12–51%). Results suggest that phytate degradation was mainly due to endogenous phytase activity in different pseudocereals rather than the phytase produced by added microorganisms. The addition of Lactobacillus plantarum 299v® resulted in a higher level of lactic acid (76.8–82.4 g kg(−1) DM) during fermentation, and a relatively quicker reduction in pH to 4 than in spontaneous fermentation. Mineral accessibility was increased (1.7–4.6‐fold) and phytate : mineral molar ratios were reduced (1.5–4.2‐fold) in agreement with phytate degradation (1.8–4.2‐fold) in fermented flours. The reduced molar ratios were still above the threshold value for the improved estimated mineral bioavailability of mainly iron. CONCLUSION: Fermentation proved to be effective for degrading phytate in pseudocereal flours, but less so in grains. Fermentation with Lactobacillus plantarum 299v® improved mineral accessibility and estimated bioavailability in flours. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. |
format | Online Article Text |
id | pubmed-6771823 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | John Wiley & Sons, Ltd |
record_format | MEDLINE/PubMed |
spelling | pubmed-67718232019-10-07 Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate Castro‐Alba, Vanesa Lazarte, Claudia E Perez‐Rea, Daysi Carlsson, Nils‐Gunnar Almgren, Annette Bergenståhl, Björn Granfeldt, Yvonne J Sci Food Agric Research Articles BACKGROUND: Pseudocereals are nutrient‐rich grains with high mineral content but also phytate content. Phytate is a mineral absorption inhibitor. The study's aim was to evaluate phytate degradation during spontaneous fermentation and during Lactobacillus plantarum 299v® fermentation of quinoa, canihua, and amaranth grains and flours. It also aimed to evaluate the accessibility of iron, zinc, and calcium and to estimate their bioavailability before and after the fermentation of flours with starter culture. Lactic acid, pH, phytate, and mineral content were analyzed during fermentation. RESULTS: Higher phytate degradation was found during the fermentation of flours (64–93%) than during that of grains (12–51%). Results suggest that phytate degradation was mainly due to endogenous phytase activity in different pseudocereals rather than the phytase produced by added microorganisms. The addition of Lactobacillus plantarum 299v® resulted in a higher level of lactic acid (76.8–82.4 g kg(−1) DM) during fermentation, and a relatively quicker reduction in pH to 4 than in spontaneous fermentation. Mineral accessibility was increased (1.7–4.6‐fold) and phytate : mineral molar ratios were reduced (1.5–4.2‐fold) in agreement with phytate degradation (1.8–4.2‐fold) in fermented flours. The reduced molar ratios were still above the threshold value for the improved estimated mineral bioavailability of mainly iron. CONCLUSION: Fermentation proved to be effective for degrading phytate in pseudocereal flours, but less so in grains. Fermentation with Lactobacillus plantarum 299v® improved mineral accessibility and estimated bioavailability in flours. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. John Wiley & Sons, Ltd 2019-06-05 2019-08-30 /pmc/articles/PMC6771823/ /pubmed/31062366 http://dx.doi.org/10.1002/jsfa.9793 Text en © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. This is an open access article under the terms of the http://creativecommons.org/licenses/by-nc-nd/4.0/ License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made. |
spellingShingle | Research Articles Castro‐Alba, Vanesa Lazarte, Claudia E Perez‐Rea, Daysi Carlsson, Nils‐Gunnar Almgren, Annette Bergenståhl, Björn Granfeldt, Yvonne Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate |
title | Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate |
title_full | Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate |
title_fullStr | Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate |
title_full_unstemmed | Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate |
title_short | Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate |
title_sort | fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate |
topic | Research Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6771823/ https://www.ncbi.nlm.nih.gov/pubmed/31062366 http://dx.doi.org/10.1002/jsfa.9793 |
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