Phytate degradation by human gut isolated Bifidobacterium pseudocatenulatum ATCC27919 and its probiotic potential
Artikel i vetenskaplig tidskrift, 2009

The growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health above and beyond providing basic nutrition. Probiotics are live organisms present in foods, which yield health benefits related to their interactions with the gastrointestinal tract. Phytases are a subgroup of phosphatases that catalyse the desphosphorylation of phytate, which reduces its negative impact on mineral bioavailability, and generates lower inositol phosphates. The aims of this investigation were to (i) study the ability of the probiotic candidate Bifidobacterium pseudocatenulatum to degrade phytate in synthetic medium, to (ii) identify the lower inositol phosphates generated, to (iii) study its survival under conditions mimicking gastrointestinal passage and finally to (iv) assess adhesion of the bacteria to Caco-2 cells. The first steps of InsP(6) degradation by B. pseudocatenulatum phytate-degrading enzyme/s were preferentially initiated at the DL-6-position and 5-position of the myo-inositol ring. It suggests that the main InsP(6) degradation pathway by B. pseudocatenulatum by sequential removal of phosphate groups was D/L-Ins(1,2,3,4,5)P(5) or D/L-Ins(1,2,3,4,6)P(5); D/L-Ins(1,2,3,4)P(4); to finally Ins(1,2,3)P(3) and D/L-Ins(1,2,4)P(3)/D/L-Ins(1,3,4)P(3). This human strain also showed a notable tolerance to bile as well as a selective adhesion capacity (adhesion to control surfaces was zero), to human intestinal Caco-2 cells comparable to the commercial probiotic B. lactis. The phytate-degrading activity constitutes a novel metabolic trait which could contribute to the improvement of mineral absorption in the intestine as a nutritional probiotic feature with potential trophic effect in human gut.

Författare

Monica Haros

Chalmers

CSIC - Instituto de Agroquimica y Tecnologia de los Alimentos (IATA)

Nils-Gunnar Carlsson

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Annette Almgren

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Marie Alminger

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Ann-Sofie Sandberg

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Thomas Andlid

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

International Journal of Food Microbiology

0168-1605 (ISSN)

Vol. 135 1 7-14

Ämneskategorier

Livsmedelsvetenskap

Mikrobiologi inom det medicinska området

Styrkeområden

Livsvetenskaper och teknik

DOI

10.1016/j.ijfoodmicro.2009.07.015

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Senast uppdaterat

2018-09-10