Cereals phytase activity

Liu, Z. H., H. Y. Wang, X. E. Wang, G. P. Zhang, P. D. Chen, and D. J. Liu. 2006. Phytase activity, phytate, iron, and zinc contents in wheat pearling fractions and their variation across production locations. Journal of Cereal Science 45 319-326. 

In his Natural History (1826), Pliny the Elder stated that those persons who are dieted npon fermented bread are stronger in body , which is an early statement on the health benefits of sourdough breads. Whole meals of cereals are a good source of minerals. Their bioavailability is limited, as they are often bound to phytic acid (myo-inositol-hexophospate). Wheat and rye contain about 1.2% of dry matter (Fretzdorff Briimmer, 1992). With the drop in pH during sourdough fermentation, endogenous phytases of the cereals are activated and the bound minerals are released (Fretzdorff Briimmer, 1992). Lactic acid bacteria and yeasts also possess phytase... 

Table 15.21. Phytase activity and phytate content in cereals...

Type of Phytase Phytate cereal activity content ... 

Germination or sprouting and fermentation have been an effective way to improve the nutritional value of cereal-based products. The high enzymatic activity of malted cereals improves nutrient digestibility, mineral bioavailability due to phytases, and the bioactivity of some nutraceuticals. Likewise, fermentation canses similar benefits. 

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