These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria.
    Author: Sanz-Penella JM, Tamayo-Ramos JA, Sanz Y, Haros M.
    Journal: J Agric Food Chem; 2009 Nov 11; 57(21):10239-44. PubMed ID: 19817458.
    Abstract:
    Bread fermented with the selected Bifidobacterium strains had similar technological and sensorial quality as the controls, resulting in breads with significantly lower (p < 0.05) levels of InsP(6) with residual amounts of myo-inositol triphosphates (InsP(3)). The fact that the phytate-degrading enzymes are produced by strains of bifidobacteria, which are GRAS/QPS (generally regarded as safe/qualified presumption of safety) microorganisms makes this strategy particularly suitable to reduce the content of InsP(6) in rich fiber products for human consumption.
    [Abstract] [Full Text] [Related] [New Search]