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首页> 外文OA文献 >Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread
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Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread

机译：双歧杆菌植酸酶在干酪乳杆菌中的表达及其在全麦酸面团面包食品模型中的应用

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Phytases are enzymes capable of sequentially dephosphorylating phytic acid to products of lower chelating capacity and higher solubility, abolishing its inhibitory effect on intestinal mineral absorption. Genetic constructions were made for expressing two phytases from bifidobacteria in Lactobacillus casei under the control of a nisin-inducible promoter. L. casei was able of producing, exporting and anchoring to the cell wall the phytase of Bifidobacterium pseudocatenulatum. The phytase from Bifidobacterium longum spp. infantis was also produced, although at low levels. L. casei expressing any of these phytases completely degraded phytic acid (2 mM) to lower myo-inositol phosphates when grown in MRS medium. Owing to the general absence of phytase activity in lactobacilli and to the high phytate content of whole grains, the constructed L. casei strains were applied as starter in a bread making process using whole-grain flour. L. casei developed in sourdoughs by fermenting the existing carbohydrates giving place to an acidification. In this food model system the contribution of L. casei strains expressing phytases to phytate hydrolysis was low, and the phytate degradation was mainly produced by activation of the cereal endogenous phytase as a consequence of the drop in pH. This work shows the capacity of lactobacilli to be modified in order to produce enzymes with relevance in food technology processes. The ability of these strains in reducing the phytate content in fermented food products must be evaluated in further models.
机译：植酸酶是能够将植酸依次磷酸化为具有较低螯合能力和较高溶解度的产物的酶，从而消除了其对肠道矿物质吸收的抑制作用。在乳链菌素诱导型启动子的控制下，进行了基因构建以表达干酪乳杆菌中双歧杆菌的两个植酸酶。干酪乳杆菌能够产生，输出并将假双歧杆菌的植酸酶锚定在细胞壁上。长双歧杆菌的植酸酶。婴儿也被生产，尽管含量很低。表达这些肌醇六磷酸酶的干酪乳杆菌在MRS培养基中生长时，其肌醇六磷酸完全降解（2 mM），从而降低了肌醇磷酸。由于乳酸菌中普遍缺乏植酸酶活性，并且全谷物中植酸含量较高，因此将构建的干酪乳杆菌菌株用作使用全麦粉的面包制作工艺中的起始剂。干酪乳杆菌通过发酵现有的碳水化合物使酸化而在酵母中形成。在这种食物模型系统中，表达肌醇六磷酸酶的干酪乳杆菌菌株对肌醇六磷酸水解的贡献很低，而肌醇六磷酸的降解主要是由于pH下降而激活了谷物内源性肌醇六磷酸酶。这项工作表明，为了生产与食品技术过程相关的酶，需对乳酸杆菌进行修饰。这些菌株降低发酵食品中植酸含量的能力必须在其他模型中进行评估。

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