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Use of Lactobacilli in Cereal-Legume Fermentation and as Potential Probiotics towards Phytate Hydrolysis.

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Relation http://ir.cftri.com/13891/
https://dx.doi.org/10.1007/s12602-017-9328-0
 
Title Use of Lactobacilli in Cereal-Legume Fermentation
and as Potential Probiotics towards Phytate Hydrolysis.
 
Creator Amritha, Girish K.
Venkateswaran, G.
 
Subject 10 Plants
02 Bacteriology
21 Cereals
 
Description Phytate is a potent inhibitor of mineral absorption
in humans occurring in plant-based food. Application of
lactobacilli that produce phytate-degrading enzymes
(phytases) to reduce phytate is an interesting yet a not much
explored sector of research. Therefore, phytate dephosphorylation
by Lactobacillus plantarum MTCC 1325 was evaluated.
Cells at stationary phase showed phytase activity which
was maximal at 24 h of growth. Glucose concentration and the
type of phosphorous source in the media modulated the enzyme
activity. Fermentation of cereal and/or legume flours
with the strain resulted in phytate reduction with the highest
in sorghum (73%) and the lowest in horse gram (34%).
Further, the strain showed tolerance to acid, bile, and simulated
gastrointestinal fluid. Significant phytase activity in the
presence of simulated gastrointestinal fluids along with the
ability to produce phytases post-exposure to simulated gastrointestinal
fluids is of interest. To the best of our knowledge,
this is the first report on the effect of simulated gastrointestinal
fluid on cell-associated phytases of lactobacilli. The results of
the investigation indicate that L. plantarum MTCC 1325
could be used as a starter in cereal-legume fermentation and
as potential probiotics to achieve phytate hydrolysis in food
matrices and also in gastrointestinal tract.
 
Date 2018
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13891/1/Probiotics%20%26%20Antimicro.%20Prot.%20%282019%29%2010647%E2%80%93653.pdf
Amritha, Girish K. and Venkateswaran, G. (2018) Use of Lactobacilli in Cereal-Legume Fermentation and as Potential Probiotics towards Phytate Hydrolysis. Probiotics and Antimicrobial Proteins, 10. pp. 647-653.