Reduction In Phytic Acid Content Research Articles

Nutritional Analysis of Plant-Based Meat: Current Advances and Future Potential

This perspective article delves into the current state of the art pertaining to the nutritional aspects of plant-based meat and identifies future opportunities for improvement in this line of research. A comparative overview of the macro- and micronutrients of plant-based meat products vis-à-vis conventional animal meat is presented in the initial section. This article explains the differences in their nutritional profiles, highlighting the advantages (equivalent protein content, low saturated fat, source of dietary fiber) and challenges (incomplete amino acid profile, anti-nutrients, and low bioavailability of nutrients) of plant-based alternatives. Emphasis has been placed on the health challenges posed by anti-nutrients in plant-based meat and the role of phytase as a promising solution for mitigating these concerns. The latter sections of this article highlight the ability of phytase enzymes to cause a substantial reduction in phytic acid content and improve the absorption of iron and zinc from the food matrix while not affecting the textural attributes of end products. By deliberating on these critical factors, the article aims to contribute to the ongoing dialogue on the nutritional aspects of plant-based meat and the scientific strategies to mitigate the nutritional challenges currently associated with this category of alternative protein products.

Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products

This work was aimed to characterize functional and biochemical parameters of a bakery ingredient prepared with durum wheat by-products (micronized bran and middling) fermented by a selected microbial consortium composed of yeasts and lactic acid bacteria. The unfermented milling by-products mixture and the mixture fermented by a baker’s yeast were used as reference. The innovative ingredient showed more stable colour indexes compared to the references, a more complex profile in volatile molecules characterized by a higher presence of alcohols, ketones and acids compared to the references. A significant increase in the content of peptides, short chain fatty acids, total phenols, antioxidant activity and prebiotic activity together with a reduction in phytic acid content was observed in the samples fermented by the selected microbial consortium compared to the references. This work provides information on the impact of lactic acid bacteria and yeasts on functional and biochemical characteristics of fermented milling by-products.

Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation

The objective of this study was to determine the optimal conditions of the extrusion cooking process using ungerminated Lupinus angustifolius flour, to later develop snacks with germinated flours for 3, 5 and 7 days. The optimal conditions were 16% feed moisture, 152 °C die temperature, and 47/53% lupinus/corn starch proportion. The water absorption and solubility index, bulk density, and ΔE values increased in extrudates with 7 days sprouted flour (EG7) (4.32 g/g, 19.68%, 643.60 kg/m3, 24.13 respectively). EG7 presented the lowest values in sectional expansion index and hardness (1.69 and 50.98 N respectively). Furthermore, trypsin inhibitors were inactivated during the extrusion process, and a reduction in phytic acid content was observed in the extruded products containing germinated flours. The concentration of phenolic compounds and flavonoids were higher in the extruded products with 47/53% lupinus germinated for 3 days /corn starch proportion. Changes in the components of the secondary structure protein were observed, improving protein digestibility in extrudates with sprouted flours. The combination of processes can be an alternative for the development of a snack with improved physicochemical and nutritional properties. Industrial relevanceThe results show that sprouting and extrusion are emerging techniques in food engineering that, when combined, make it possible to obtain innovative snacks with potential benefits to human health. Lupinus sprouts are a potential ingredient that allows increasing the nutritional, physicochemical and functional properties of extruded snacks; offering an alternative of healthy plant-based snacks, given its growing demand by the consumer.

Anti-nutritional Composition of Protein Isolates from Two Varieties (DAS and BS) of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp)

Antinutrients or antinutritional factors are compounds or constituents which perform by reducing nutritional intake, digestibility, assimilation as well as usage, and could generate other detrimental problem when consumed. Anti-nutritional Composition of Protein Isolates from Two Varieties (DAS and BS) of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp) were studied before and after dehulling of the germinated seeds while the un-germinated portion of the seeds served as the control. Both varieties (DAS and BS) investigated were soaked in distilled water and germinated at varying periods i.e. 0, 6, 24, 36, 48 and 72hrs. Data were analyzed by descriptive statistics and ANOVA at α0.05. Significant (p ≤0.05) reduction in phytic acid content was experienced after Solojo cowpea was germinated. The decrease in quantity of phytate with germination may be attributable to upsurge in endogenous phytase enzyme action. It was also observed that both the anti-nutrients (phytate and tannin) were greatly reduced (p<0.05) after soaking and germination took place. This might also be as a result of increase in internal phytase enzyme activity, as well as draining of dissolvable tannin compounds when soaked which was further brought down by sprouting. Antinutrients generally occurring in vegetable food possess both detrimental effects and wellness benefits. Phytic acid forms insoluble complexes with Ca, Zn, Fe and Cu, thereby making them not to be readily available for the use of the body. Flavonoids, another group of poly-phenolic antinutrients, such as tannins, enzyme inhibitors (amylase and protease) and saponins, complex metals like Fe as well as Zn and diminish the assimilation of these elemental nutrients. They similarly restrict (Constrain) the activities of digestive enzymes and they can also precipitate proteins. Some of these antinutrients are now known to possess antioxidant properties having health promoting effect, such as phytic acid shown to have abundant sources of antioxidant, anticarcinogenics and hypoglycemic properties. Phenols and tannins also have these antioxidant activities. Therefore, it might not be necessary to totally eliminate all the antinutrients.

Phytase from Aspergillus oryzae SBS50: Biocatalytic reduction of anti-nutritional factor and exhibiting vanadium-dependent haloperoxidase activity

Phytases are valuable industrial enzymes widely used in food and feed production for monogastric animals. The purpose of this research is to study the possibility of employing solid-state fermentation (SSF) for phytase production by Aspergillus oryzae SBS50 using mixed substrates. Medium components for improvement of phytase production were optimized using ‘one variable at a time’ method. Optimization resulted in an overall 2.1 times increase in phytase production (506.12 U/g DMR) at 30 °C, pH 5.0 and moisture ratio of 1:4 supplemented with 0.75% ammonium sulphate. There was reduction in phytase production with reduction in water activity. The phytic acid was extracted from flours using hydrochloric acid (HCl) and trichloroacetic acid (TCA). Higher phytic acid content was extracted from wheat flour (3881.6 μg/g), among all the tested flours by HCl extraction method. Fungal phytase was used in the dephytinization of flours. Phytase supplementation enhanced the release of inorganic phosphate, reducing sugars and soluble proteins from all the flours. Treatment of different cereal flours with Aspergillus oryzae phytase resulted in 90–97% reduction in phytic acid content after 24h. A significant amount of inorganic phosphorus was released from wheat flour (10.42 mg/g), pearl millet flour (9.1 mg/g) followed by gram flour (6.2 mg/g) and rice flour (3.9 mg/g). The addition of vanadium resulted in the catalytic conversion of phytase into haloperoxidase, as well as the suppression of phytase activity. This study revealed that phytase from A. oryzae SBS50 can be utilized to improve the nutritional content of cereal-based meals and food products in the food processing sectors. Furthermore, semisynthetic haloperoxidase could be useful in various biotechnological applications.

Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content

Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content

Development of low-phytate maize inbred lines through marker-assisted introgression of lpa1

Context Phytic acid is the major storage form of phosphorus in cereals and is considered an anti-nutritional factor because it chelates major mineral micronutrient cations, resulting in micronutrient malnutrition in humans. For monogastric animals fed maize (Zea mays L.) grains, the stored phosphorus does not release into the digestive tract, leading to phosphorus deficiency and environmental pollution. Aims The aim of the study was to develop maize lines with a lower level of phytic acid that might substantially enhance the nutritional value of maize. Methods The lpa1 mutant allele conferring low phytic acid was transferred into the parental lines of popular maize hybrid DMH 121 (i.e. BML 6 and BML 45) through marker-assisted backcross breeding. Foreground selection was performed using a co-dominant single nucleotide polymorphism marker through a high-resolution melting approach, and background selection was undertaken using 50–55 polymorphic sequence-tagged microsatellite site markers. Key results Near-isogeneic lines were produced with >90% recurrent parental genome and reduction of phytic acid content by up to 44–56% compared with the original lines. Conclusions The near-isogeneic lines carrying lpa1 can be used to reconstitute DHM 121 with low phytate content. Implications The low-phytate maize hybrids produced can be useful in reducing micronutrient malnutrition in humans, as well as environmental pollution.

Lactobacillus-fermented wheat bran, as an economic fish feed ingredient, enhanced dephytinization, micronutrients bioavailability, and tilapia performance in a biofloc system

Fermentation of animal feed has been approved for its contribution to the nutritional quality, lowering feed costs and pollution when treated with appropriate microorganisms. Fermentation could significantly improve micronutrients bioavailability of aquafeed. Therefore we aimed to use the wheat bran as an economic feed for tilapia fish (Oreochromis niloticus) in a biofloc system after fermentation with dephytating Lactobacillus sp. Lactobacillus rhamnosus KU985435 was selected according to phytase production and growth intensity as it showed good enzyme activity (343 U/L) and growth intensity (2 × 1010 CFU/ml). Total protein, carbohydrates, and antioxidants were higher in the fermented wheat bran. In contrast, a potential reduction in phytic acid content was detected (from 4.2 to 0.07%) compared to the control. The green edible alga, Chlorella vulgaris, was added twice daily to improve fish growth and health. Final body weight, weight gain, feed conversion ratio, specific growth rate, and protein efficiency ratio were significantly higher for fish received fermented wheat bran compared to control. Also, crude protein content was higher, and crude fat was lower in the whole fish body. Interestingly, fish fed with fermented wheat bran recorded the highest values of hemoglobin and RBCs count with the lowest values of cholesterol and triglycerides. Finally, histopathological examination of fish bones significantly confirmed restoring the normal trabecular thickness and interconnectivity with narrow inter-trabecular space and mineralization of most trabeculae. In conclusion, wheat bran could be incorporated as an economic fish feed after fermentation with the appropriate dephytating lactobacilli.

Mutation of GmIPK1 Gene Using CRISPR/Cas9 Reduced Phytic Acid Content in Soybean Seeds.

Phytic acid (PA) acts as an antinutrient substance in cereal grains, disturbing the bioavailability of micronutrients, such as iron and zinc, in humans, causing malnutrition. GmIPK1 encodes the inositol 1,3,4,5,6-pentakisphosphate 2-kinase enzyme, which converts myo-inopsitol-1,3,4,5,6-pentakisphosphate (IP5) to myo-inositol-1,2,3,4,5,6-hexakisphosphate (IP6) in soybean (Glycine max L.). In this study, for developing soybean with low PA levels, we attempted to edit the GmIPK1 gene using the CRISPR/Cas9 system to introduce mutations into the GmIPK1 gene with guide RNAs in soybean (cv. Kwangankong). The GmIPK1 gene was disrupted using the CRISPR/Cas9 system, with sgRNA-1 and sgRNA-4 targeting the second and third exon, respectively. Several soybean Gmipk1 gene-edited lines were obtained in the T0 generation at editing frequencies of 0.1–84.3%. Sequencing analysis revealed various indel patterns with the deletion of 1–9 nucleotides and insertions of 1 nucleotide in several soybean lines (T0). Finally, we confirmed two sgRNA-4 Gmipk1 gene-edited homozygote soybean T1 plants (line #21-2: 5 bp deletion; line #21-3: 1 bp insertion) by PPT leaf coating assay and PCR analysis. Analysis of soybean Gmipk1 gene-edited lines indicated a reduction in PA content in soybean T2 seeds but did not show any defects in plant growth and seed development.

Development of Antioxidant and Nutritious Lentil (Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess.

Germination is an efficient and natural strategy that allows the modification of the nutritional value and the nutraceutical properties of seeds, enabling one to tailor the process according to its final use. This study aimed at optimization of germination conditions to produce novel lentil flours with improved nutritional and functional features. Response Surface Methodology (RSM) was applied to model the effect of temperature (15–27 °C) and time (1–5 days) on different nutritional and quality parameters of lentil flours including proximate composition, content and profile of fatty acids, content of phytic acid, ascorbic acid and γ-aminobutyric acid (GABA), content and profile of phenolic compounds, antioxidant activity, expected glycemic index (GI) and color during germination. As shown by RSM polynomial models, sprouting promoted the reduction of phytic acid content and enhanced the levels of ascorbic acid, GABA, insoluble phenolic compounds, antioxidant activity and expected GI, and modified the color of the resultant lentil flours. RSM optimization of germination temperature and time using desirability function revealed that the optimal process conditions to maximize the nutritional, bioactive and quality properties of sprouted lentil flours were 21 °C for 3.5 days.

Studying the influence of mungbean use on the structure-forming indicators of meat-plant systems based on veal, pork, chicken meat

This paper reports a study into the use of germinated mungbean as a promising raw material influencing the structure-forming indicators of meat systems during the production of meat-vegetable sausages. The content of iodine in the germinated mungbean and its anatomical parts has been examined using solutions of potassium iodide. A change in the phytic acid content and size of phytin globoloids has been established in mungbean malt depending on germination conditions. The influence of flour from germinated mungbean on the moisture-binding, moisture-retaining, fat-retaining abilities, as well as on the pH of meat systems based on veal meat, pork, chicken has been investigated. The reported set of studies is important as the defined patterns could make it possible to devise technologies for meat-vegetable sausages, to expand the range of enriched meat products. The result of this study has established that the degree of biotransformation of iodine into beans is influenced by the protein content in the native beans. Almost 90...95 % of iodine is accumulated in the cotyledons of beans in the protein fraction, 5...10 % ‒ in sprouts and roots. The rational range of potassium iodide concentrations in the germination solution is 76.5 g per 1,000 cm3, over 48 hours. Prolonging the germination time leads to microbiological damage to the bean mass. The germination process affects the reduction of phytic acid content, which is confirmed by a decrease in the diameter of phytin globoloids. It is rational to use in meat systems based on pork meat and veal meat 10 % of the developed flour by reducing meat raw materials. With this ratio of formulation ingredients, the maximum increase in the moisture-binding, moisture-retaining, and fat-retaining capacities of these meat systems is achieved. In the meat systems based on chicken meat, it is possible to increase a replacement part of up to 15 %. The reported set of studies is useful and important because it could form the basis for devising the technologies of meat-vegetable sausages to meet the needs of different segments of consumers

RNAi-mediated down-regulation of ITPK-2 enhanced inorganic phosphorus and minerals in the transgenic rice

Phytic acid or Myo-inositol hexakisphosphate is an essential compound for the rice plants. It remains in the form of phytate, a mixed salt of different mineral cations, in the seeds. The phytate breaks down during germination and provides the inorganic phosphorus and mineral ions to the seedlings. However, humans do not get the benefit of those essential ions from rice consumption due to the absence of phytase in the gut. We envisaged down-regulating ITPK, the gene behind the phytic acid biosynthesis so that its low amount would facilitate a greater amount of free mineral ions in the endosperm. Since there are six homologues of rice ITPK, we studied their expression in seeds. Additionally, we undertook an in-silico analysis of the homologous proteins. Considering the results, we selected ITPK-2 for its RNAi-mediated embryo-specific down-regulation to obtain the low phytate rice. We obtained a 37% reduction of phytic acid content accompanied by a nearly three-fold enhancement of inorganic phosphorus in the transgenic seeds. Additionally, the iron and zinc content increased in polished rice grains compared to the wild type. The results also showed that reduced phytic acid content did not affect the germination potential and seedling growth of the transgenic rice.

Development of a composite food using dephytinized grains through probiotic fermentation

Introduction and Aim: Over three billion people are malnourished globally, due to inconsistent supply of foods with essential nutrients due to presence of antinutrients in most plant foods. Phytic acid, an antinutrient in plant products binds to proteins and minerals, making them unavailable for absorption and leading to malnourishment. The present investigation aimed at screening of phytase producing probiotic strains that can reduce phytic acid content from commonly used cereals and pulses through fermentation and to develop a composite food.
 Methods and Materials: Probiotic strains were isolated from probiotic capsule, curd, fruits like apple, orange, tomato, grape, pomegranate and chikoo. The isolates were then screened for production of phytase on MRS medium containing calcium phytate along with a positive strain Lactobacillus plantarum.
 Results: Out of 13 strains only 2 strains were found positive for phytase (isolate 6 and 7). Preliminary biochemical studies indicated that the isolates are Lactobacillus spp. There was a considerable reduction in phytic acid content in rice, wheat, ragi, barley, green gram, horse gram, chickpea and soybean after fermentation. Lactobacillus plantarum reduced phytic acid (16.1- 90.02%) in all cereals and pulses used. However, isolate 6 could reduce 91.3% phytic acid in wheat which was significantly more than the positive control strain. A functional food was formulated using fermented cereals and pulses in the ratio 3:1 respectively.
 Conclusion: Both Lactobacillus plantarum and isolate 6 showed significant results in reducing phytic acid. However, their efficacy needs to be confirmed through in-vivo studies and also sensory evaluation for superior nutritional quality and safety of the formulation.

FOOD PROCESSING AND FERMENTATION STUDIES ON REDUCTION OF PHYTIC ACID IN TRITICUM AESTIVUM AND SORGHUM BICOLOR (L.)

Wheat and sorghum are the main dieter cereals for millions of people in Africa and Asia. Their nutritive value in wheat and sorghum is limited due to presence of several anti-nutritional substances such as tannins, phytic acid, proteinase inhibitors and cyanogenic glycosides. Phytic acid (PA) or myo-inositol hexakisphosphate (IP6) in salt form known as phytate is the principal storage form of phosphorus in plant tissues, typically accounting for 60-90% of total seed phosphorous. Phytase enzyme catalyses the hydrolysis of phytate and releases the phosphate for absorption. This study explains the use of different methods for the reduction of PA content in wheat and sorghum such as soaking, cooking, roasting and fermentation using lactic acid bacteria (LAB). Among all the methods, fermentation using LAB was found to be effective in reduction of PA. LAB was isolated from the curd sample and fermentation of wheat and sorghum flour was carried out to reduce the PA content. The effect of different fermentation conditions such as pH, temperature and incubation time was also carried out. The results have shown that the optimal fermentation conditions for reduction of PA in wheat and sorghum flour using LAB were; pH- 6 (wheat) and 6.5 (sorghum), temperature 32 o C (wheat) and 37 o C (sorghum) and fermentation time of 4 to 6 h for both wheat and sorghum. The percentage of reduction of PA using fermentation process was compared with the other methods such as soaking, cooking and roasting process.

Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties.

Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (σ0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, η120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-blended foods supplied to food-insecure regions.

Effect of microwave pre-treatment on quality parameters in Indian mustard.

Demand for edible oil from crops like groundnut, mustard and soybean, is increasing and likely to increase further. In this regard, Indian mustard seeds were treated with microwaves (MW), to investigate the possibility of enhancing oil yield and nutritional content. MW pre-treatment was given to the seeds of two Indian mustard varieties i.e. PM21 (V1) and PDZ1 (V2) for 0, 2, 4 and 6min (H0, H2, H4 and H6 min respectively). MW treatment with increasing exposure time showed a linear reduction in the glucosinolate and erucic acid content with concomitant increase in oil yield and moisture loss in both the varieties, as evident from correlation and principal component analysis. Antioxidant capacity has increased with the reduction in phytic acid content (1.82) in V2 at 6min exposure time with respect to untreated control. Free radical scavenging activity was improved with increasing MW treatment in both the varieties. Therefore, from the obtained results, it is advisable to treat mustard seeds with MW before extraction of oil, because it gives a relatively good oil yield, with enhanced nutritional factors. Moreover, microwaving was effective in reducing glucosinolates and erucic acid also.

Enhancement of bioavailable iron and calcium contents in fermented linseed (Linum usitatissimum L.) beverages

Linseed (Linum usitatissimum L.) is considered as a nutritious food because of exceptionally high alpha-linolenic acid (ALA) content, dietary fiber, quality protein and phytoestrogens. It is rich in minerals (100 g of seeds contain 350-431 mg of magnesium and 236- 250 mg of calcium) and has very low amount of sodium. It also contains anti-nutritional factors, especially phytic acid that interferes with the bioavailability of nutrients like calcium and iron. Fermentation increases the nutritional quality of foods by reducing anti-nutritional factors. Probiotic cultures viz., Lactobacillus acidophilus, Bacillus mesentericus and lactic acid bacterial isolate LAB-3 were used to produce fermented linseed beverage and the quantity of phytic acid, bioavailability of iron and calcium were estimated. Bioavailability of iron and calcium increased by fermentation. The highest bioavailable iron and calcium were observed in L. acidophilus fermentation (4.40 mg and 250.41 mg /100 g seeds, respectively) followed by LAB-3 and Bacillus mesentericus compared to raw seeds that contain 0.89 mg of iron and 125 mg of calcium /100g of seeds. Phytic acid content was high in raw seeds (1392 mg /100 g seeds) and fermentation with L. acidophilus recorded 856 mg phytic acid /100 g seeds resulting in 38.51 % reduction. LAB-3 and B. mesentericus showed approximately 32 % reduction in phytic acid content. The reduction in phytic acid content is significantly high. Fermentation using probiotic bacteria enhanced the bioavailability of iron and calcium by reducing phytic acid. Hence, this study leads to a conclusion that, microbial intervention can be adopted to reduce the anti-nutritional factors and enhance the nutritional quality of linseed.

Evidence of a Synergistic Effect between Pea Seed and Wheat Grain Endogenous Phytase Activities.

Distribution of phytic acid and phytase activity in pea seeds was analyzed and compared with those in wheat grains under identical assay conditions (55 °C, pH 5.5). Most total phytic acid content and phytase activity were found in pea cotyledons. In wheat grains, debranning resulted in a 70% reduction in phytic acid content, whereas more than 40% of the total phytase activity remained. The possibility to hydrolyze phytic acid by use of ground debranned wheat as a source of phytase in blends with pea cotyledon flour was investigated. The Michaelis-Menten parameters for each endogenous enzyme were identified and used to predict the rate of phytic acid hydrolysis. Results demonstrate a synergistic effect between the two phytase activities, enabling a 70-95% reduction of phytic acid depending on pea/wheat flour ratios in a relatively short time (4 h). This reduction appears to be able to increase zinc bioavailability but remains insufficient for iron.

Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation

Sustainable exploitation of agro-industrial by-products has attracted great interest in cereal bran valorization. In this research, a polyphasic approach has been carried out to characterize maize bran at microbiological and chemical level during a sourdough like fermentation process, in order to enhance its technological and nutritional properties. Autochthonous microbiota was isolated at different refreshment steps and subjected to identification and molecular characterization. Fermentation was characterized by a rapid increase in lactic acid bacteria and yeasts, with a co-dominance, at the initial stage, of Weissella spp., Pediococcus spp. and Wickerhamomyces anomalus. At the end of the fermentation, a natural selection was produced, with the prevalence of Lactobacillus plantarum, Lactobacillus brevis and Kazachstania unispora. This is the first time that a specific association between LAB and yeasts is reported, during the maize bran fermentation process. Enzymatic activities related to this microbial consortium promoted a “destructuration” of the fiber fraction, an increase in soluble dietary fiber and a reduction of phytic acid content. Our data also evidenced a noticeable increment in ferulic acid. The results obtained indicate that fermentation processes represent an efficient biotechnological approach to increase nutritional and functional potential of maize bran. Moreover, the characterization of microbiota involved in natural fermentation process will allow the selection of specific biotypes, with appropriate metabolic and enzymatic activities, to conduct “tailored” fermentation processes and improve brans or whole-meal flours from both nutritional and technological points of view.

Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran.

Fermentation and hydrothermal methods were tested to reduce the phytic acid (PA) content of oat bran, and the effects of these methods on the dietary fiber (DF) and total phenolic (TP) contents as well as the antioxidant activity (AA) were also investigated. Fermentation with 6% yeast and for 6 h resulted in 88.2% reduction in PA content, while it only resulted in 32.5% reduction in the sample incubated for 6 h without yeast addition. The PA loss in autoclaved oat bran sample (1.5 h, pH 4.0) was 95.2% while it was 41.8% at most in the sample autoclaved without pH adjustment. In both methods, soluble, insoluble, and total DF contents of samples were remarkably higher than the control samples. Also for TP in the oat bran samples, both processes led to 17% and 39% increases, respectively, while AA values were 8% and 15%, respectively. Among all samples, the autoclaving process resulted in the lowest PA and the greatest amount of bioactive compounds.