Phytases Improve Myo-Inositol Bioaccessibility in Rye Bread: A Study Using an In Vitro Method of Digestion and a Caco-2 Cell Culture ModelReportar como inadecuado




Phytases Improve Myo-Inositol Bioaccessibility in Rye Bread: A Study Using an In Vitro Method of Digestion and a Caco-2 Cell Culture Model - Descarga este documento en PDF. Documentación en PDF para descargar gratis. Disponible también para leer online.

Food Technology and Biotechnology, Vol.53 No.1 March 2015. -

Preparations of 6-phytase A EC 3.1.3.26 and phytase B acid phosphatase, EC 3.1.3.2 were applied alone and combined in the preparation of dough to estimate their catalytic potential for myo-inositol liberation from rye flour in the breadmaking technology. The experimental bread samples were ground after baking and subjected to determination of myo-inositol bioavailability by an in vitro method that simulated digestion in a human alimentary tract, followed by measurements of myo-inositol transport through enterocyte-like differentiated Caco-2 cells to determine its bioaccessibility. Myo-inositol content was measured by a high-performance anion-exchange chromatography with pulsed amperometric detection HPAEC-PAD technique. The concentration of myo-inositol in the dialysates of control bread was 25.3 μg-mL, whereas in the dialysates of bread sample baked with 6-phytase A, the concentration increased to 35.4 μg-mL, and in the bread baked with phytase B to 64.98 μg-mL. Simultaneous application of both enzymes resulted in myo-inositol release of 64.04 μg-mL. The highest bioaccessibility of myo-inositol, assessed by the measurement of the passage through the Caco-2 monolayer was determined in the bread baked with the addition of 6-phytase A. Enzymatically modifi ed rye bread, particularly by the addition of 6-phytase A, may be therefore a rich source of a highly bioaccessible myo-inositol.

phytic acid; myo-inositol; enzymatically modified bread; Caco-2 cells



Autor: Robert Duliński - orcid.org-0000-0002-0370-2556 ; Department of Food Biotechnology, Faculty of Food Technology, University of Ag

Fuente: http://hrcak.srce.hr/



DESCARGAR PDF




Documentos relacionados