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The chemical composition of raw oat grain is responsible for the high dietary value and health-promoting properties of oat products. This article presents the results of a study investigating the biofortification of grain in two oat genotypes—hulless and hulled—through agronomic treatments: chemical plant protection against weeds and fungi and mineral nitrogen fertilization. The applied agronomic treatments induced different changes in the fatty acid profiles, content of tocopherols, macronutrients, and micronutrients in the grain of hulled and hulless oats. Plant health contributed to higher concentrations of unsaturated fatty acids and potassium in oat grain. In turn, nitrogen fertilization decreased the content of unsaturated fatty acids, potassium, and copper and increased the content of saturated fatty acids, calcium, and manganese in oat grain. At the same time, agronomic treatments reduced the tocopherol content of the grain, which implies that the nutritional value of oats increases in the absence of chemical plant protection agents. The correlations between the content of desirable chemical compounds and agronomic treatments were stronger in hulless oat grain, which may suggest that the agronomic modification of oat-based foods is more effective in this genotype. The content of exogenous alpha-linoleic acid C18:3 n-3 and alpha-tocopherol was higher in grain harvested from the control treatment (without chemical plant protection), whereas grain harvested from fully protected treatments accumulated more essential gamma-linolenic acid C18:3 n-6. The content of gamma-tocopherol and copper in oat grain was higher in the absence of nitrogen fertilization. [ABSTRACT FROM AUTHOR]

Hemp (Cannabis sativa L.) seeds are an interesting raw material for malting regarding its relatively high bioactive compounds concentration and proven advantageous properties in different food products and dietary supplements. In the first stage of the study, important seeds properties relevant to the malting process including moisture content, seed viability, and water absorption capacity were determined. However, a few parameters determining the seeds' usability for malt preparation, such as germination ability and water sensitivity, are different in comparison to typical malting raw materials such as barley or wheat. However, they make it possible to obtain high-quality hemp malt. In the next stage of research, spectroscopic and chromatographic analyses, including measurements of antioxidant activity and protein separation by SEC-HPLC, were conducted. The results showed that the malting process improved the total antioxidant potential of hemp seeds by 15%, leading to an increase in the concentration of lower molecular weight proteins and oligopeptides—below molecular mass of 10 kDa—responsible for this high antioxidant activity. The processing of hemp seeds reduced the phytate content while increasing phosphate fractions with fewer phosphate groups, which may have a beneficial effect on nutritional value. These results suggest that malting hemp seeds needs optimalization of the process but can increase its nutritional value as a promising raw material in the food industry. [ABSTRACT FROM AUTHOR]

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The myo-inositol phosphates profile was analysed in spelt (Triticum spelta L.) and in green spelt (immature grains) subjected to thermal processing and solid-state fermentation with Rhizopus oligosporus. Raw mature grains were characterized by the highest level of phytate (13.09 g·kg-1), with 41% share of inositol hexakisphosphate. Solid-state fermentation resulted in a decrease in both total phytate content by 10% on average and the share of higher phosphorylated forms of myo-inositol in the profile. Fermentation generated high amounts of lower inositol phosphates, particularly in the case of immature spelt (72% share in the profile). Analysis of the dephosphorylation pattern indicates that the main enzymatic activity in this process could be attributed to 3-phytases from R. oligosporous. The fermentation of spelt did not enhance in vitro bioavailability of minerals (Ca, Mg, Fe, Mn, Zn, Cu). The results presented in this paper provide information on the impact of the proposed bioprocessing method on the level and profile of inositol phosphates in spelt grains. The conclusions can be helpful in designing fermented food products on the basis of cereals and pseudo-cereals, as the content of phytate is one of the factors that may limit the nutritional value of food. [ABSTRACT FROM AUTHOR]

This study examined the effects of tempe-type fermentation of spelt and green spelt grains with Rhizopus oligosporus on the content and in vitro bioavailability of B-group vitamins riboflavin and thiamine, as well as myo-inositol, a bioactive compound. The fungal fermentation resulted in approximately 2.5-fold increase in the riboflavin content in spelt. The bioavailability of B2 vitamin was high (65-86%) and did not change in result of the treatments applied (boiling followed by fermentation). The content of thiamine was increased in tempe-type products made from spelt (by 6%) and green spelt (by 31%), as compared to boiled grains, which partially compensated the loss (15-36%) of B1 vitamin after hydrothermal treatment. The fermentation was beneficial for the pool of bioavailable myo-inositol, which was higher by 37% in the case of spelt and by 47% in green spelt than that of the respective boiled grains. Tempe contained 100 mg (spelt) and 142 mg (green spelt) of dialysable myo-inositol per kilogram of dry product. [ABSTRACT FROM AUTHOR]

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 frac tion of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligo sporus 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 InsP3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP5-6. Solid-state fermentation of flaxseed o il cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2-4 %. [ABSTRACT FROM AUTHOR]

In this research, colored quinoa seeds were subjected to a modified oncom-type processing (precooking followed by solid-state fermentation with Neurospora intermedia) to obtain convenient food products of improved parameters. Compared with the raw material, the products contained a higher level of protein (on average by 44%, with an advantageous essential amino acid profile) and fiber (by 71%) but a lower amount of inositol phosphates (by 50%, with an increased share of InsP3 fraction in the profile). Fermented quinoa was enriched in carotenoids (6.5-fold) and riboflavin (fivefold). The antioxidant potential of oncom was also improved in respect to antiradical activity (on average by 39%) and reducing power. Of the red and black quinoa, the former substrate was processed into a product of better quality, containing a higher level of protein (214 g/kg dry matter [DM]), fiber (234 g/kg DM), carotenoids (81 mg/kg DM), and riboflavin (8 mg/kg DM), as well as antiradical activity (IC50 in ABTS·+ and DPPH· assay of 0.4 and 3 mg DM, respectively). This was associated with a 50% higher level of fungal glucosamine in this oncom. Therefore, the activity of N. intermedia can be considered beneficial for biotreatment of quinoa seeds. [ABSTRACT FROM AUTHOR]

The effect of fermentation with R hizopus oligosporus, roasting and cooking on functional parameters and nutritional composition of unroasted buckwheat groats was studied. Tempe showed 57 and 124% higher activity against 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation ( ABTS●+) than cooked unroasted and roasted groats, respectively. Efficient doses of mg material necessary to scavenge ● OH ( IC50) and exert reducing power ( RP0.5) were decreased in tempe (by 61% and about 30%, respectively, as compared with roasted groats). All the parameters were strongly correlated with the soluble phenol level. Tempe contained more thiamine (2.5-fold) and riboflavin (7.5-fold) than cooked buckwheat. It had 143 g/kg protein of the highest Cys + Met and Tyr + Phe levels. In vitro bioavailability of tempe protein (56%) was higher than cooked unroasted groats (41%) and similar to cooked roasted ones. Sensory analysis of buckwheat tempe was concluded with a good overall assessment. Tempe-type fermentation may be recommended as a favorable technique of unroasted buckwheat groats processing. Practical Applications Conventional cooking and/or roasting of buckwheat seeds influences the nutritional composition and partially diminishes the functional parameters of groats. Tempe-type product obtained from unroasted groats is a convenient food of improved parameters that may broaden the gluten-free product spectrum on the market. Fermented buckwheat groats are also a potential source of flour of advantageous antioxidant parameters for application as a food additive. [ABSTRACT FROM AUTHOR]

Preparations of 6-phytase A (EC 3.1.3.26) and phytase B (acid phosphatase, EC 3.1.3.2) were applied alone and combined in the preparation of dough to estimate their catalytic potential for myo-inositol liberation from rye flour in the breadmaking technology. The experimental bread samples were ground after baking and subjected to determination of myo-inositol bioavailability by an in vitro method that simulated digestion in a human alimentary tract, followed by measurements of myo-inositol transport through enterocyte--like differentiated Caco-2 cells to determine its bioaccessibility. Myo-inositol content was measured by a high-performance anion-exchange chromatography with pulsed ampero-metric detection (HPAEC-PAD) technique. The concentration of myo-inositol in the dialy-sates of control bread was 25.3 µg/mL, whereas in the dialysates of bread sample baked with 6-phytase A, the concentration increased to 35.4 µg/mL, and in the bread baked with phytase B to 64.98 µg/mL. Simultaneous application of both enzymes resulted in myo-inositol release of 64.04 ug/mL. The highest bioaccessibility of myo-inositol, assessed by the measurement of the passage through the Caco-2 monolayer was determined in the bread baked with the addition of 6-phytase A. Enzymatically modified rye bread, particularly by the addition of 6-phytase A, may be therefore a rich source of a highly bioaccessible myo-inositol. [ABSTRACT FROM AUTHOR]

Killer toxins are proteinaceous compounds that could be considered as a biological alternative to sulphur dioxide for the prevention of wine spoilage by undesirable wild yeasts. The current study investigated the influence of crude killer toxins secreted by Wickerhamomyces anomalus and Pichia membranifaciens strains on the fermentation process and chemical composition of apple wines. The main oenological parameters (ethanol, extract, total sugars, reducing sugars, titratable acidity) of obtained apple wines as well as selected volatile compounds and organic acids were analysed. It was revealed that the application of crude killer toxins to apple juices inoculated with Saccharomyces strains did not significantly change the fermentation kinetics, however, in most of the cases, the apple wines were distinguished by a slightly higher concentration of ethanol compared to the control samples fermented without killer toxins. The volatile acidity of the wines depended on yeast strain used in fermentation rather than on the type of killer toxin. It was also found that the addition of crude toxins slightly changed levels of several aroma components, however, the yeast strains used for the fermentation process contributed considerably to variations in profiles and concentrations of volatile compounds. [ABSTRACT FROM AUTHOR]