Myo-inositol phosphates profile and in vitro bioavailability of selected minerals from spelt: Effects of hydrothermal processing and solid-state fermentation with Rhizopus oligosporus

Robert Duliński , Anna Starzyńska-Janiszewska , Łukasz Byczyński , Adam Florkiewicz

Abstract

The myo-inositol phosphates profile was analysed in spelt (Triticum spelta L.) and in green spelt (immature grains) subjected to thermal processing and solid-state fermentation with Rhizopus oligosporus. Raw mature grains were characterized by the highest level of phytate (13.09 g·kg-1), with 41% share of inositol hexakisphosphate. Solid-state fermentation resulted in a decrease in both total phytate content by 10 % on average and the share of higher phosphorylated forms of myo-inositol in the profile. Fermentation generated high amounts of lower inositol phosphates, particularly in the case of immature spelt (72% share in the profile). Analysis of the dephosphorylation pattern indicates that the main enzymatic activity in this process could be attributed to 3-phytases from R. oligosporous. The fermentation of spelt did not enhance in vitro bioavailability of minerals (Ca, Mg, Fe, Mn, Zn, Cu). The results presented in this paper provide information on the impact of the proposed bioprocessing method on the level and profile of inositol phosphates in spelt grains. The conclusions can be helpful in designing fermented food products on the basis of cereals and pseudo-cereals, as the content of phytate is one of the factors that may limit the nutritional value of food.
Author Robert Duliński (FoFT / DoBaGFT)
Robert Duliński,,
- Department of Biotechnology and General Food Technology
, Anna Starzyńska-Janiszewska (FoFT / DoBaGFT)
Anna Starzyńska-Janiszewska,,
- Department of Biotechnology and General Food Technology
, Łukasz Byczyński (FoFT / DoBaGFT)
Łukasz Byczyński,,
- Department of Biotechnology and General Food Technology
, Adam Florkiewicz (FoFT / DoFAaQA)
Adam Florkiewicz,,
- Department of Food Analysis and Quality Assessment
Journal seriesJournal of Food and Nutrition Research, ISSN 1336-8672, e-ISSN 1338-4260, (N/A 40 pkt)
Issue year2020
Vol59
No2
Pages147-154
Publication size in sheets0.5
Keywords in Englishphytate; wheat; spelt; fermentation; mineral content; bioavailability
ASJC Classification2916 Nutrition and Dietetics; 1106 Food Science
URL http://www.vup.sk/en/download.php?bulID=2064
Languageen angielski
Score (nominal)40
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.447; WoS Impact Factor: 2018 = 0.927 (2) - 2018=0.932 (5)
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FinansowanieThe authors would like to thank the Ministry of Science and Higher Education of Poland for financing the national grant number DS 3700/WTŻ/2018.
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