Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo- Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Robert Duliński; Bożena Stodolak; Łukasz Byczyński; Aleksander Poreda; Anna Starzyńska-Janiszewska; Krzysztof Żyła

doi:10.17113/ftb.55.03.17.4981

Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo- Inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Food Technol Biotechnol. 2017 Sep;55(3):413-419. doi: 10.17113/ftb.55.03.17.4981.

Authors

Robert Duliński¹, Bożena Stodolak¹, Łukasz Byczyński¹, Aleksander Poreda², Anna Starzyńska-Janiszewska¹, Krzysztof Żyła¹

Affiliations

¹ Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Kraków, Poland.
² Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-30-149 Kraków, Poland.

Abstract

Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP₆) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass fraction of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligosporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP₆ content by 48 and 33%, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP_3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP_5-6. Solid-state fermentation of flaxseed oil cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2-4%.

Keywords: flaxseed oil cake; mineral availability; myo-inositol phosphates; phytates; solid-state fermentation.