Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk
The presence of phytate in calcium-fortified soymilk may interfere with mineral absorption. Certain lactic acid bacteria (LAB) produce the enzyme phytase that degrades phytates and therefore may potentially improve mineral bioavailability and absorption. This study investigates the phytase activity...
Gespeichert in:
| Veröffentlicht in: | Journal of food science 2010-08, Vol.75 (6), p.M373-M376 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | M376 |
|---|---|
| container_issue | 6 |
| container_start_page | M373 |
| container_title | Journal of food science |
| container_volume | 75 |
| creator | Tang, Anne Lise Wilcox, Gisela Walker, Karen Z Shah, Nagandra P Ashton, John F Stojanovska, Lily |
| description | The presence of phytate in calcium-fortified soymilk may interfere with mineral absorption. Certain lactic acid bacteria (LAB) produce the enzyme phytase that degrades phytates and therefore may potentially improve mineral bioavailability and absorption. This study investigates the phytase activity and phytate degradation potential of 7 strains of LAB including: Lactobacillus acidophilus ATCC4962, ATCC33200, ATCC4356, ATCC4161, L. casei ASCC290, L. plantarum ASCC276, and L. fermentum VRI-003. Activity of these bacteria was examined both in screening media and in calcium-fortified soymilk supplemented with potassium phytate. Most strains produced phytase under both conditions with L. acidophilus ATCC4161 showing the highest activity. Phytase activity in fortified soymilk fermented with L. acidophilus ATCC4962 and L. acidophilus ATCC4161 increased by 85% and 91%, respectively, between 12 h and 24 h of fermentation. All strains expressed peak phytase activity at approximately pH 5. However, no phytate degradation could be observed. |
| doi_str_mv | 10.1111/j.1750-3841.2010.01663.x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_759314290</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>759314290</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5883-859f42b5f78fb95fd6842c92d5d61c475d537cb5dcde19b64f056ce391643f613</originalsourceid><addsrcrecordid>eNqNkU9v0zAYhy0EYmXwFSDiwinB_x1fkKZu2YBqIMrE0XIcG9wlTbET1nx7HDp64MJ8sV_7eR_Z_gGQIVigNN5uCiQYzElJUYFh2oWIc1LsH4HF8eAxWECIcY4QFSfgWYwbONeEPwUnGAqMJZELcPH5xzToaLMzM_hffpgyF_ouW2kz9LU2vm3HmMXdrsj8Nlvq1vixy6s-DN5522Trfup8e_scPHG6jfbF_XwKbqqLr8urfPXp8v3ybJUbVpYkL5l0FNfMidLVkrmGlxQbiRvWcGSoYA0jwtSsMY1FsubUQcaNJRJxShxH5BS8OXh3of852jiozkdj21ZvbT9GJZgkiGIJH0iiUvyfpKWUEsGZfP0PuenHsE0PTjrGKC_lfMXyAJnQxxisU7vgOx0mhaCaw1MbNWek5ozUHJ76E57ap9aX9_6x7mxzbPybVgLeHYA739rpwWL1oTpfz8skyA8CHwe7Pwp0uFVcEMHUt-tLVVXnX1Yfl1hdJ_7VgXe6V_p78FHdrJOawPRzkmNGfgNEIb4j</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>755546891</pqid></control><display><type>article</type><title>Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Tang, Anne Lise ; Wilcox, Gisela ; Walker, Karen Z ; Shah, Nagandra P ; Ashton, John F ; Stojanovska, Lily</creator><creatorcontrib>Tang, Anne Lise ; Wilcox, Gisela ; Walker, Karen Z ; Shah, Nagandra P ; Ashton, John F ; Stojanovska, Lily</creatorcontrib><description>The presence of phytate in calcium-fortified soymilk may interfere with mineral absorption. Certain lactic acid bacteria (LAB) produce the enzyme phytase that degrades phytates and therefore may potentially improve mineral bioavailability and absorption. This study investigates the phytase activity and phytate degradation potential of 7 strains of LAB including: Lactobacillus acidophilus ATCC4962, ATCC33200, ATCC4356, ATCC4161, L. casei ASCC290, L. plantarum ASCC276, and L. fermentum VRI-003. Activity of these bacteria was examined both in screening media and in calcium-fortified soymilk supplemented with potassium phytate. Most strains produced phytase under both conditions with L. acidophilus ATCC4161 showing the highest activity. Phytase activity in fortified soymilk fermented with L. acidophilus ATCC4962 and L. acidophilus ATCC4161 increased by 85% and 91%, respectively, between 12 h and 24 h of fermentation. All strains expressed peak phytase activity at approximately pH 5. However, no phytate degradation could be observed.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1750-3841.2010.01663.x</identifier><identifier>PMID: 20722939</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Malden, USA: Blackwell Publishing Inc</publisher><subject>6-Phytase - metabolism ; Bacteria ; Bacterial Proteins - metabolism ; Bioavailability ; Calcium ; Calcium, Dietary - administration & dosage ; degradation ; dietary minerals ; enzyme activity ; Fermentation ; food fortification ; Food Handling ; Food Microbiology ; Food science ; Food, Fortified - microbiology ; fortified foods ; Hydrogen-Ion Concentration ; Lactobacillus ; Lactobacillus - enzymology ; Lactobacillus acidophilus ; Lactobacillus acidophilus - enzymology ; Milk ; nutrient availability ; phytase ; phytases ; phytic acid ; Phytic Acid - analysis ; Potassium ; Soy Milk - chemistry ; soymilk ; Species Specificity ; Temperature ; Time Factors</subject><ispartof>Journal of food science, 2010-08, Vol.75 (6), p.M373-M376</ispartof><rights>2010 Institute of Food Technologists</rights><rights>Copyright Institute of Food Technologists Aug 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5883-859f42b5f78fb95fd6842c92d5d61c475d537cb5dcde19b64f056ce391643f613</citedby><cites>FETCH-LOGICAL-c5883-859f42b5f78fb95fd6842c92d5d61c475d537cb5dcde19b64f056ce391643f613</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1750-3841.2010.01663.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1750-3841.2010.01663.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20722939$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Tang, Anne Lise</creatorcontrib><creatorcontrib>Wilcox, Gisela</creatorcontrib><creatorcontrib>Walker, Karen Z</creatorcontrib><creatorcontrib>Shah, Nagandra P</creatorcontrib><creatorcontrib>Ashton, John F</creatorcontrib><creatorcontrib>Stojanovska, Lily</creatorcontrib><title>Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>The presence of phytate in calcium-fortified soymilk may interfere with mineral absorption. Certain lactic acid bacteria (LAB) produce the enzyme phytase that degrades phytates and therefore may potentially improve mineral bioavailability and absorption. This study investigates the phytase activity and phytate degradation potential of 7 strains of LAB including: Lactobacillus acidophilus ATCC4962, ATCC33200, ATCC4356, ATCC4161, L. casei ASCC290, L. plantarum ASCC276, and L. fermentum VRI-003. Activity of these bacteria was examined both in screening media and in calcium-fortified soymilk supplemented with potassium phytate. Most strains produced phytase under both conditions with L. acidophilus ATCC4161 showing the highest activity. Phytase activity in fortified soymilk fermented with L. acidophilus ATCC4962 and L. acidophilus ATCC4161 increased by 85% and 91%, respectively, between 12 h and 24 h of fermentation. All strains expressed peak phytase activity at approximately pH 5. However, no phytate degradation could be observed.</description><subject>6-Phytase - metabolism</subject><subject>Bacteria</subject><subject>Bacterial Proteins - metabolism</subject><subject>Bioavailability</subject><subject>Calcium</subject><subject>Calcium, Dietary - administration & dosage</subject><subject>degradation</subject><subject>dietary minerals</subject><subject>enzyme activity</subject><subject>Fermentation</subject><subject>food fortification</subject><subject>Food Handling</subject><subject>Food Microbiology</subject><subject>Food science</subject><subject>Food, Fortified - microbiology</subject><subject>fortified foods</subject><subject>Hydrogen-Ion Concentration</subject><subject>Lactobacillus</subject><subject>Lactobacillus - enzymology</subject><subject>Lactobacillus acidophilus</subject><subject>Lactobacillus acidophilus - enzymology</subject><subject>Milk</subject><subject>nutrient availability</subject><subject>phytase</subject><subject>phytases</subject><subject>phytic acid</subject><subject>Phytic Acid - analysis</subject><subject>Potassium</subject><subject>Soy Milk - chemistry</subject><subject>soymilk</subject><subject>Species Specificity</subject><subject>Temperature</subject><subject>Time Factors</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU9v0zAYhy0EYmXwFSDiwinB_x1fkKZu2YBqIMrE0XIcG9wlTbET1nx7HDp64MJ8sV_7eR_Z_gGQIVigNN5uCiQYzElJUYFh2oWIc1LsH4HF8eAxWECIcY4QFSfgWYwbONeEPwUnGAqMJZELcPH5xzToaLMzM_hffpgyF_ouW2kz9LU2vm3HmMXdrsj8Nlvq1vixy6s-DN5522Trfup8e_scPHG6jfbF_XwKbqqLr8urfPXp8v3ybJUbVpYkL5l0FNfMidLVkrmGlxQbiRvWcGSoYA0jwtSsMY1FsubUQcaNJRJxShxH5BS8OXh3of852jiozkdj21ZvbT9GJZgkiGIJH0iiUvyfpKWUEsGZfP0PuenHsE0PTjrGKC_lfMXyAJnQxxisU7vgOx0mhaCaw1MbNWek5ozUHJ76E57ap9aX9_6x7mxzbPybVgLeHYA739rpwWL1oTpfz8skyA8CHwe7Pwp0uFVcEMHUt-tLVVXnX1Yfl1hdJ_7VgXe6V_p78FHdrJOawPRzkmNGfgNEIb4j</recordid><startdate>201008</startdate><enddate>201008</enddate><creator>Tang, Anne Lise</creator><creator>Wilcox, Gisela</creator><creator>Walker, Karen Z</creator><creator>Shah, Nagandra P</creator><creator>Ashton, John F</creator><creator>Stojanovska, Lily</creator><general>Blackwell Publishing Inc</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><scope>7QL</scope><scope>7QP</scope></search><sort><creationdate>201008</creationdate><title>Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk</title><author>Tang, Anne Lise ; Wilcox, Gisela ; Walker, Karen Z ; Shah, Nagandra P ; Ashton, John F ; Stojanovska, Lily</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5883-859f42b5f78fb95fd6842c92d5d61c475d537cb5dcde19b64f056ce391643f613</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>6-Phytase - metabolism</topic><topic>Bacteria</topic><topic>Bacterial Proteins - metabolism</topic><topic>Bioavailability</topic><topic>Calcium</topic><topic>Calcium, Dietary - administration & dosage</topic><topic>degradation</topic><topic>dietary minerals</topic><topic>enzyme activity</topic><topic>Fermentation</topic><topic>food fortification</topic><topic>Food Handling</topic><topic>Food Microbiology</topic><topic>Food science</topic><topic>Food, Fortified - microbiology</topic><topic>fortified foods</topic><topic>Hydrogen-Ion Concentration</topic><topic>Lactobacillus</topic><topic>Lactobacillus - enzymology</topic><topic>Lactobacillus acidophilus</topic><topic>Lactobacillus acidophilus - enzymology</topic><topic>Milk</topic><topic>nutrient availability</topic><topic>phytase</topic><topic>phytases</topic><topic>phytic acid</topic><topic>Phytic Acid - analysis</topic><topic>Potassium</topic><topic>Soy Milk - chemistry</topic><topic>soymilk</topic><topic>Species Specificity</topic><topic>Temperature</topic><topic>Time Factors</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tang, Anne Lise</creatorcontrib><creatorcontrib>Wilcox, Gisela</creatorcontrib><creatorcontrib>Walker, Karen Z</creatorcontrib><creatorcontrib>Shah, Nagandra P</creatorcontrib><creatorcontrib>Ashton, John F</creatorcontrib><creatorcontrib>Stojanovska, Lily</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Calcium & Calcified Tissue Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tang, Anne Lise</au><au>Wilcox, Gisela</au><au>Walker, Karen Z</au><au>Shah, Nagandra P</au><au>Ashton, John F</au><au>Stojanovska, Lily</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2010-08</date><risdate>2010</risdate><volume>75</volume><issue>6</issue><spage>M373</spage><epage>M376</epage><pages>M373-M376</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>The presence of phytate in calcium-fortified soymilk may interfere with mineral absorption. Certain lactic acid bacteria (LAB) produce the enzyme phytase that degrades phytates and therefore may potentially improve mineral bioavailability and absorption. This study investigates the phytase activity and phytate degradation potential of 7 strains of LAB including: Lactobacillus acidophilus ATCC4962, ATCC33200, ATCC4356, ATCC4161, L. casei ASCC290, L. plantarum ASCC276, and L. fermentum VRI-003. Activity of these bacteria was examined both in screening media and in calcium-fortified soymilk supplemented with potassium phytate. Most strains produced phytase under both conditions with L. acidophilus ATCC4161 showing the highest activity. Phytase activity in fortified soymilk fermented with L. acidophilus ATCC4962 and L. acidophilus ATCC4161 increased by 85% and 91%, respectively, between 12 h and 24 h of fermentation. All strains expressed peak phytase activity at approximately pH 5. However, no phytate degradation could be observed.</abstract><cop>Malden, USA</cop><pub>Blackwell Publishing Inc</pub><pmid>20722939</pmid><doi>10.1111/j.1750-3841.2010.01663.x</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 2010-08, Vol.75 (6), p.M373-M376 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_759314290 |
| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | 6-Phytase - metabolism Bacteria Bacterial Proteins - metabolism Bioavailability Calcium Calcium, Dietary - administration & dosage degradation dietary minerals enzyme activity Fermentation food fortification Food Handling Food Microbiology Food science Food, Fortified - microbiology fortified foods Hydrogen-Ion Concentration Lactobacillus Lactobacillus - enzymology Lactobacillus acidophilus Lactobacillus acidophilus - enzymology Milk nutrient availability phytase phytases phytic acid Phytic Acid - analysis Potassium Soy Milk - chemistry soymilk Species Specificity Temperature Time Factors |
| title | Phytase Activity from Lactobacillus spp. in Calcium-Fortified Soymilk |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-25T11%3A13%3A51IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Phytase%20Activity%20from%20Lactobacillus%20spp.%20in%20Calcium-Fortified%20Soymilk&rft.jtitle=Journal%20of%20food%20science&rft.au=Tang,%20Anne%20Lise&rft.date=2010-08&rft.volume=75&rft.issue=6&rft.spage=M373&rft.epage=M376&rft.pages=M373-M376&rft.issn=0022-1147&rft.eissn=1750-3841&rft.coden=JFDSAZ&rft_id=info:doi/10.1111/j.1750-3841.2010.01663.x&rft_dat=%3Cproquest_cross%3E759314290%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=755546891&rft_id=info:pmid/20722939&rfr_iscdi=true |