Kratko priopćenje

https://doi.org/10.17113/ftb.55.03.17.4981

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Robert Duliński orcid.org/0000-0002-0370-2556 ; Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Kraków, Poland
Bożena Stodolak ; Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Kraków, Poland
Łukasz Byczyński ; Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Kraków, Poland
Aleksander Poreda ; Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Kraków, Poland
Anna Starzyńska-Janiszewska ; Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Kraków, Poland
Krzysztof Żyła ; Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Kraków, Poland

Sažetak

Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 a nd ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass fraction of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligo sporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP6 content by 48 and 33 %, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP5-6. Solid-state fermentation of flaxseed oil cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2–4 %.

Ključne riječi

flaxseed oil cake; solid-state fermentation; phytates; myo-inositol phosphates; mineral availability

Hrčak ID:

186558

URI

https://hrcak.srce.hr/186558

Datum izdavanja:

19.9.2017.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.207 *