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Phytate-degrading activity in lactic acid bacteria

100%

Haros M., Bielecka M., Honke J., Sanz Y.

Polish Journal of Food and Nutrition Sciences

2008

tom 58

nr 1

The phytate-degrading and phosphatase activities of several Lactobacillus strains belonging to different species and isolated from different ecosystems were tested. The specific activities against phytate (InsP6) varied from 0.024 to 0.531 U/mg protein, being the highest for L. casei DSM 20011. The studied strains hydrolysed p-nitrophenylphosphate at higher rates than phytate, except for L. casei DSM 20011 and L. plantarum W42. The ability of the different strains to hydrolyse InsP6 and generate lower myo-inositol phosphates during growth was tested by HPLC. The InsP6 hydrolysis was in the range from 0.0 to 8.83%, being the highest for L. plantarum W42 and L. plantarum 110, followed by L. casei 40W. The optimal pH and temperatures of phytate-degrading activity varied in the range from 5.0 to 7.5 and from 50 to 60°C, respectively. The incorporation of different types of carbon sources or inorganic phosphate to the growth medium modulated the synthesis of phytate-degrading enzymes in the studied strains. Further studies should be carried out to provide progress in the understanding of the potential nutritional and technological roles of the most active strains in the elaboration of whole sour breads.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Bielecka M.

1 Haros M.

1 Honke J.

1 Sanz Y.

1 2008

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Phytate-degrading activity in lactic acid bacteria