Preliminary communication
https://doi.org/10.17113/ftb.53.01.15.3764
Phytases Improve Myo-Inositol Bioaccessibility in Rye Bread: A Study Using an In Vitro Method of Digestion and a Caco-2 Cell Culture Model
Robert Duliński
orcid.org/0000-0002-0370-2556
; Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Emilia Katarzyna Cielecka
; Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Małgorzata Pierzchalska
; Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Krzysztof Żyła
; Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
Abstract
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.
Keywords
phytic acid; myo-inositol; enzymatically modified bread; Caco-2 cells
Hrčak ID:
136925
URI
Publication date:
30.3.2015.
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