Selection and use of a Saccharomyces cerevisae strain to reduce phytate content of wholemeal flour during bread-making or under simulated gastrointestinal conditions. Issue 1 (September 2015)

• Record Type: Journal Article
• Authors: Caputo, L.; Visconti, A.; De Angelis, M.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 63:Issue 1(2015:Sep.)
• Page Start: 400
• Page End: 407
• Publication Date: 2015-09
• Subjects: Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2015.03.058
• Languages: English
• ISSNs: 0023-6438

Abstract

<abstract xml:lang="en" abstract-type="author" id="abs0010"> <title id="sectitle0010">Abstract</title> <sec> <p id="abspara0010">The aim of this work was to select a yeast able to hydrolyse phytate during bread-making or under simulated gastro-intestinal (GI) conditions. High levels of cell-bound and intracellular phytate-degrading enzyme activities were found in <italic>Saccharomyces cerevisiae</italic> LC3, selected among 16 yeast strains. Phytase enzyme of LC3, purified by three chromatographic steps, had a molecular weight of <italic>ca.</italic> 48 kDa; its optimal activity, displayed on sodium phytate, was at pH 5.0 and at 40 °C. <italic>S. cerevisiae</italic> LC3 was used together with negative phytase producing <italic>Lactobacillus plantarum</italic> LP41 to make wholemeal bread that showed a marked decrease (<italic>ca.</italic> 79%) in phytate content in comparison with bread produced with commercial baker's yeast and the same <italic>Lactobacillus</italic> strain. In addition, <italic>S. cerevisiae</italic> LC3 survived and hydrolysed phytate under simulated GI conditions. The results of this study indicate that the selected LC3 could be a promising candidate to be used as starter for the reduction of phytate content of wholemeal flour during bread-making or as a probiotic for human or animal applications.</p> </sec> </abstract>