Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2005
Volume 8
Issue 4
Topic:
Biotechnology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Żyła K. , Mika M. , Gambu¶ H. , Nowotny A. , Szymczyk B. 2005. FUNGAL PHYTASES IN WHOLEMEAL BREADMAKING III: NUTRITIONAL EFFECTS OF DIFFERENT PHYTASES IN RYE BREADS, EJPAU 8(4), #76.
Available Online: http://www.ejpau.media.pl/volume8/issue4/abs-76.html

FUNGAL PHYTASES IN WHOLEMEAL BREADMAKING III: NUTRITIONAL EFFECTS OF DIFFERENT PHYTASES IN RYE BREADS

Krzysztof Żyła1, Magdalena Mika1, Halina Gambu¶2, Anna Nowotny2, Beata Szymczyk3
1 Department of Food Biotechnology, University of Agriculture in Cracow, Poland
2 Department of Carbohydrates Technology, Agricultural University of Cracow, Poland
3 National Research Institute of Animal Production Department of Animal Nutrition and Feed Science in Aleksandrowice, Poland

 

ABSTRACT



Nutrient digestibility in rye breads baked with the addition of microbial 3- and 6-phytases A at 5000 FTU/kg, and their combinations with phytase B at 30 AcPU/g, were evaluated in vitro and in growing rats. In comparison to rye flour, phytate content in the control bread, bread baked with 3-phytase A, and bread baked with 6-phytase A, was reduced by 91, 91, and 98 %, respectively. 3-Phytase A enhanced phosphorus retention and metabolic balances in rats and exerted detrimental effects on metabolic parameters of calcium. The effect was stimulated by a subsequent addition of phytase B. The opposite was true for 6-phytase A that repressed phosphorus and preserved calcium metabolic balances in rats. As compared to rats fed control breads, improved HDL/TC ratios were found in plasma of animals that consumed breads prepared with 3- or 6- phytase A, or with 6-phytase A and phytase B. Rats fed breads supplemented with 6-phytase A and phytase B had lowered contents of total lipids, triacyloglicerols, and total cholesterol in sera. Microbial phytases, and particularly 6-phytase A and phytase B, open new perspectives in applications of biocatalysts in baking.

Key words: rye bread, phytase A, phytase B, phytate, rat, calcium metabolism, serum cholesterol.

Krzysztof Żyła
Department of Food Biotechnology,
University of Agriculture in Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
phone/fax: (+4812) 662 4794
email: kzyla@ar.krakow.pl

Magdalena Mika
Department of Food Biotechnology,
University of Agriculture in Cracow, Poland
Balicka 122, 30-149 Cracow, Poland

Halina Gambu¶
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland

Anna Nowotny
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland

Beata Szymczyk
National Research Institute of Animal Production
Department of Animal Nutrition and Feed Science in Aleksandrowice, Poland
32-083 Balice, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

Main  -  Issues  -  How to Submit  -  From the Publisher  -  Search  -  Subscription