Content and in vitro bioavailability of selected B vitamins and myo-inositol in spelt wheat (Triticum spelta L.) subjected to solid-state fermentation
Robert Duliński , Anna Starzyńska-Janiszewska
AbstractThis study examined the effects of tempetype fermentation of spelt and green spelt grains with Rhizopus oligosporus on the content and in vitro bioavailability of Bgroup vitamins riboflavin and thiamine, as well as myoinositol, a bioactive compound. The fungal fermentation resulted in approximately 2.5fold increase in the riboflavin content in spelt. The bioavailability of B2 vitamin was high (65–86 %) and did not change in result of the treatments applied (boiling followed by fermentation). The content of thiamine was increased in tempetype products made from spelt (by 6 %) and green spelt (by 31 %), as compared to boiled grains, which partially compensated the loss (15–36 %) of B1 vitamin after hydrothermal treatment. The fermentation was beneficial for the pool of bioavailable myoinositol, which was higher by 37 % in the case of spelt and by 47 % in green spelt than that of the respective boiled grains. Tempe contained 100 mg (spelt) and 142 mg (green spelt) of dialysable myoinositol per kilogram of dry product.
|Journal series||Journal of Food and Nutrition Research, ISSN 1336-8672, e-ISSN 1338-4260, (N/A 40 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Triticum spelta; solid state fermentation; Bgroup vitamins; myoinositol; in vitro bioavailability|
|Publication indicators||= 0; : 2018 = 0.447; : 2018 = 0.927 (2) - 2018=0.932 (5)|
|Finansowanie||The authors thank the Ministry of Science and Higher Education of Poland for financing the national grant number DS 3700/WTŻ/2018.|
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