The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production.

Robert Duliński,Krzysztof Żyła,Marek Zdaniewicz,Aneta Pater,Dagmara Poniewska

doi:10.3390/biom10020166

Robert Duliński, Krzysztof Żyła + Show 3 more

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https://doi.org/10.3390/biom10020166

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Journal: Biomolecules	Publication Date: Jan 21, 2020
Citations: 15	License type: CC BY 4.0

Affiliation: University of Agriculture in Krakow

Abstract

A relatively high concentration of phytate in buckwheat malt, and the low activity of endogenous buckwheat phytases, both of which limit the effective use of substrates (starch, proteins, minerals) for fermentation and yeast metabolism, gives rise to the potential for application of phytases in beer production. This study aims at obtaining a 100% buckwheat wort with high bioactive cyclitols (myo-inositol and D-chiro-inositol) concentrations released by exogenous phytases and acid phosphatases. Two mashing programs were used in the study, i.e., (1) typical for basic raw materials, namely the well-established Congress method, and (2) optimized for phytase activity. The results indicated a nearly 50% increase in the level of bioactive myo-inositol and an 80% degradation of phytate in the wort as a result of simultaneous application of phytase and phosphatase enzymes in the mashing of buckwheat malt. In addition, high D-chiro-inositol concentrations were released from malt to the buckwheat wort. The concerted action of the two phytases significantly increased (19–44%) Zn2+ concentrations in wort. This may be of great importance during mash fermentation by Saccharomyces cerevisiae yeasts. There is a potential to develop technology for buckwheat beer production, which, in addition to being free from gluten, comprises high levels of bioactive myo- and D-chiro-inositols.

Highlights

The pseudocereal Buckwheat (Fagopyrum esculentum) is attracting increasing interest as a raw material for functional food production
We reported the complete release of D-chiro-inositol (DCI) from buckwheat malt, but only 11–13% of the total myo-inositol (MI) content was released to the wort [18]
A similar observation was made with D-chiro-inositol, whose content did not change significantly in the samples of mashed malt with added phytases, either in the mashing variant optimized for phytase activity (211.07 and 188.83 μg/mL for 3- and 6-phytase, respectively) or in the Congress mashing (201.38 and 223.19 μg/mL)

Summary

Introduction

The pseudocereal Buckwheat (Fagopyrum esculentum) is attracting increasing interest as a raw material for functional food production. Phytate dephosphorylation that results from plant endogenous phytase action in barley, wheat, rye, and in buckwheat grain tissues during mashing is limited, mainly due to process conditions which are out of the optima for pH (4.5–5.5) and temperature values (45–65 ◦C) [13]. Dinicola with coworkers [21] provided a mechanism of MI depletion by high glucose concentrations in nervous tissues by the activation of the glucose-sorbitol pathway, whereby glucose is first converted to sorbitol by aldose reductase, and to fructose by sorbitol dehydrogenase This raises the intracellular osmolarity and inhibits the uptake of other osmolytes like inositols. There is growing experimental evidence to show the rationale behind applying both isomers of inositol to prevent and cure diabetes and diabetic complications [23,24]

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