Assessment of iron bioavailability in whole wheat bread by addition of phytase-producing bifidobacteria.

No abstract is available for this paper.

• Publication year

  2012

• Venue

  Journal of Agricultural and Food Chemistry

• Publication date

  2012-03-16

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1021/jf205048rPMID 22369315
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Bread Supplemented with Amaranth (Amaranthus cruentus): Effect of Phytates on In Vitro Iron Absorption

  2012cited by this paper
• Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking

  2012cited by this paper
• Phytic acid content and "in vitro" iron, calcium and zinc bioavailability in bakery products: The effect of processing

  2011cited by this paper
• Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria.

  2009cited by this paper
• Inulin affects iron dialyzability from FeSO4 and FeEDTA solutions but does not alter Fe uptake by Caco-2 cells.

  2008cited by this paper
• Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread

  2008cited by this paper
• Nutritional iron deficiency.

  2007cited by this paper
• Myo-inositol hexakisphosphate degradation by Bifidobacterium infantis ATCC 15697.

  2007cited by this paper
• The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.

  2007cited by this paper
• Fortification of milk with calcium: effect on calcium bioavailability and interactions with iron and zinc.

  2006cited by this paper
• Phytase activity as a novel metabolic feature in Bifidobacterium.

  2005cited by this paper
• Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.

  2005cited by this paper
• Digestion of barley malt porridges in a gastrointestinal model: Iron dialysability, iron uptake by Caco-2 cells and degradation of β-glucan

  2005cited by this paper
• Improved iron solubility in carrot juice fermented by homo- and heterofermentative lactic acid bacteria

  2004cited by this paper
• Phytic acid degradation as a means of improving iron absorption.

  2004cited by this paper
• Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.

  2004cited by this paper
• Degradation of phytic acid in cereal porridges improves iron absorption by human subjects.

  2003cited by this paper
• Fortification: overcoming technical and practical barriers.

  2002cited by this paper
• Organic acids influence iron uptake in the human epithelial cell line Caco-2.

  2002cited by this paper
• Phytase and Citric Acid Supplementation in Whole-Wheat Bread Improves Phytate-phosphorus Release and Iron Dialyzability

  2001cited by this paper
• Use of fungal phytase to improve breadmaking performance of whole wheat bread.

  2001cited by this paper
• Inositol phosphates with different numbers of phosphate groups influence iron absorption in humans.

  1999cited by this paper
• Caco-2 cell ferritin formation predicts nonradiolabeled food iron availability in an in vitro digestion/Caco-2 cell culture model.

  1998cited by this paper
• Dietary Aspergillus niger phytase increases iron absorption in humans.

  1996cited by this paper
• Phytate degradation during breadmaking: Effect of phytase addition

  1992cited by this paper
• Iron absorption from bread in humans: inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups.

  1992cited by this paper
• Phytate Hydrolysis by Phytase in Cereals; Effects on In Vitro Estimation of Iron Availability

  1991cited by this paper
• Effects of Meat and Selected Food Components on the Valence of Nonheme Iron during In Vitro Digestion

  1991cited by this paper

• Phytase from Bacillus subtilis BGS3: Purification, Characterization, and Evaluation of its Potential to Enhance Nutritional Availability in Food and Feed

  2025cites this paper
• Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough.

  2024cites this paper
• Iron Zero Valent Nanoparticles Applied in the Biorefinery Concept: Functional Genes in Continuous Bioreactor Fermenting Vinasse

  2023cites this paper
• Phytase Enzyme Ameliorates Growth Performance, Mineral Digestibility, Amino Acid Digestibility and Body Chemical Composition of the Common Carp (Cyprinus carpio L.) at Rearing Stage

  2023cites this paper
• Strategies to increase the bioaccessibility and bioavailability of iron and zinc from cereal products.

  2023cites this paper
• Probiotics in the Sourdough Bread Fermentation: Current Status

  2023cites this paper
• Impacts and Industrial Applications of Phytic Acid and Phytase

  2022cites this paper
• Phytic Acid and Whole Grains for Health Controversy

  2021cites this paper
• Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model

  2020cites this paper
• Phytase producing lactic acid bacteria: Cell factories for enhancing micronutrient bioavailability of phytate rich foods

  2020cites this paper
• The positive impacts of microbial phytase on its nutritional applications

  2019cites this paper
• Characteristics of an Acidic Phytase from Aspergillus aculeatus APF1 for Dephytinization of Biofortified Wheat Genotypes

  2019cites this paper
• In vitro dialyzability of essential minerals from white and whole grain pasta.

  2018cites this paper
• In vitro bioavailability of iron and calcium in cereals and derivatives: A review

  2018cites this paper
• Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread

  2018cites this paper
• Beneficial microbiomes: Biodiversity and potential biotechnological applications for sustainable agriculture and human health -

  2017cites this paper
• Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread.

  2017cites this paper
• IRON ABSORPTION IMPROVEMENT : AN ADDITIONAL HEALTH BENEFIT FOR CERTAIN PROBIOTICS , IN VITRO AND IN VIVO STUDY

  2017cites this paper
• Phosphorus Nutrition and Health: Utilization of Phytaseproducing Bifidobacteria in Food Industry

  2016cites this paper
• Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba

  2016cites this paper
• Nutrient composition and in vitro digestibility of fresh pasta 2 enriched with Vicia faba 3

  2016cites this paper
• Phytase-mediated mineral solubilization from cereals under in vitro gastric conditions.

  2016cites this paper
• Phytase-mediated mineral solubilization from cereals underin vitrogastric conditions Phytase-mediated mineral release

  2015cites this paper
• Functionality of Phytase of Saccharomyces cerevisiae MTCC 5421 to Lower Inherent Phytate in Selected Cereal Flours and Wheat/Pearl Millet-Based Fermented Foods with Selected Probiotic Attribute

  2015cites this paper
• Reduction of Phytate in Soy Drink by Fermentation with Lactobacillus casei Expressing Phytases From Bifidobacteria

  2015cites this paper
• A Survey of Plant Iron Content—A Semi-Systematic Review

  2015cites this paper
• First Global Summit on the Health Ef fects of Yogurt

  2014cites this paper
• Whole Grain and Phytate-Degrading Human Bifidobacteria

  2014cites this paper
• The future of yogurt: scientific and regulatory needs.

  2014cites this paper
• Micromilling enhances iron bioaccessibility from wholegrain wheat.

  2014cites this paper
• Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

  2013influential citation
• Phytase, a new life for an "old" enzyme.

  2013cites this paper
• Influence of day length and temperature on the content of health-related compounds in broccoli (Brassica oleracea L. var. italica).

  2013cites this paper
• Application of bifidobacterial phytases in infant cereals: effect on phytate contents and mineral dialyzability.

  2012cites this paper
• Influence of Added Enzymes and Bran Particle Size on Bread Quality and Iron Availability

  2012cites this paper
• Conference on ‘ Architecture of food: Processing, structure and health ’ Symposium three: Bioaccessibility/bioavailability of nutrients and non-nutrient Strategies to increase the bioaccessibility and bioavailability of iron and zinc from cereal products

  year unknowncites this paper