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Article: Phytase activity from Lactobacillus spp. in calcium-fortified soymilk

TitlePhytase activity from Lactobacillus spp. in calcium-fortified soymilk
Authors
Tang, ALWilcox, GWalker, KZShah, NPAshton, JFStojanovska, L
KeywordsCalcium
Fermentation
Phytase
Phytic acid
Soymilk
Issue Date2010
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2010, v. 75 n. 6, p. M373-M376 How to Cite?
DOI: http://dx.doi.org/10.1111/j.1750-3841.2010.01663.x
AbstractThe 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. © 2010 Institute of Food Technologists®.
Persistent Identifierhttp://hdl.handle.net/10722/144405
ISSN
0022-1147
2023 Impact Factor: 3.2
2023 SCImago Journal Rankings: 0.783
ISI Accession Number ID
WOS:000281372000037
Funding AgencyGrant Number
Victoria Univ. (Sanitarium Health Food Co.)
Funding Information:

We wish to thank the Victoria Univ. Research Collaboration Strategic Partnership with Industry Scheme (Sanitarium Health Food Co.) for funding this research.

References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorTang, ALen_HK
dc.contributor.authorWilcox, Gen_HK
dc.contributor.authorWalker, KZen_HK
dc.contributor.authorShah, NPen_HK
dc.contributor.authorAshton, JFen_HK
dc.contributor.authorStojanovska, Len_HK
dc.date.accessioned2012-01-20T09:01:52Z-
dc.date.available2012-01-20T09:01:52Z-
dc.date.issued2010en_HK
dc.identifier.citationJournal Of Food Science, 2010, v. 75 n. 6, p. M373-M376en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144405-
dc.description.abstractThe 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. © 2010 Institute of Food Technologists®.en_HK
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectCalciumen_HK
dc.subjectFermentationen_HK
dc.subjectPhytaseen_HK
dc.subjectPhytic aciden_HK
dc.subjectSoymilken_HK
dc.titlePhytase activity from Lactobacillus spp. in calcium-fortified soymilken_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1750-3841.2010.01663.xen_HK
dc.identifier.pmid20722939-
dc.identifier.scopuseid_2-s2.0-77955835979en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-77955835979&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume75en_HK
dc.identifier.issue6en_HK
dc.identifier.spageM373en_HK
dc.identifier.epageM376en_HK
dc.identifier.eissn1750-3841-
dc.identifier.isiWOS:000281372000037-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridTang, AL=36192516700en_HK
dc.identifier.scopusauthoridWilcox, G=7102388291en_HK
dc.identifier.scopusauthoridWalker, KZ=35730547400en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.scopusauthoridAshton, JF=7102016481en_HK
dc.identifier.scopusauthoridStojanovska, L=6602210033en_HK
dc.identifier.issnl0022-1147-

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