Formulating bread with Bifidobacterium strains may reduce levels of a compound in high-fiber bread thought to be behind fiber’s impairment of mineral absorption. While the consumption of whole-grain bread or fiber-enriched bread is increasing on the back of consumer understanding of the benefits of a high-fiber diet, wholegrain foods are also reported to impair mineral absorption. The impairment is thought to be related to the phytate and phytic acid content of these products.
According to new findings published in the Journal of Agricultural and Food Chemistry, phytase enzymes produces by strains of bifidobacteria, could reduce phytate and phytic acid levels in bread. "Bifidobacterium strains or the enzyme preparations would be the best approach to reduce the content of phytic acid in fibre-rich products for human consumption.” Results showed that, compared to high-fibre bread baked traditionally, fermentation of the bread with the Bifidobacterium strains led to significantly lower phytic acid levels. Not all phytates were removed however, and residual amounts of myo-inositol triphosphates (InsP3) were recorded. This is important, say the researchers, since InsP3 may positively affect human health.
Steve - another very encouraging reason to take probiotics, especially bifidus.
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