Profile and bioavailability analysis of myo-inositol phosphates in rye bread supplemented with phytases: a study using an in vitro method and Caco-2 monolayers
PBN-AR
Instytucja
Wydział Technologii Żywności (Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie)
Informacje podstawowe
Główny język publikacji
en
Czasopismo
International Journal of Food Sciences and Nutrition
ISSN
0963-7486
EISSN
Wydawca
DOI
URL
Rok publikacji
2016
Numer zeszytu
4
Strony od-do
454-460
Numer tomu
67
Identyfikator DOI
Liczba arkuszy
0.5
Słowa kluczowe
en
Caco-2 cells; enzyme-modified bread; myo-inositol phosphates; phytase
Streszczenia
Język
en
Treść
Commercial preparations of 6-phytase A alone and in combination with phytase B were used in rye breadmaking. Determination of bioavailability of myo-inositol phosphates from bread was performed by an in vitro digestion method followed by the measurement of an uptake by Caco-2 cells in culture. In bread supplemented with a combination of 6-phytase A and phytase B, a significant reduction in phytate content was observed from 3.62 μmol/g in the control to 0.7 μmol/g. Bioavailability of phytate estimated by an in vitro method simulating digestion in the human alimentary tract was 9% in the bread supplemented with phytase B, 7% (6-phytase A) and 50% in the control bread. In cell culture, the bioaccessibilities of inositol triphosphates from bread baked with the addition of 6-phytase A was higher by 36% as compared to the samples baked with phytase B and by 32% in breads baked with combination of both phytases.
Inne
System-identifier
URff3b0b54cd85494b90309b49434721ff
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