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Biomolecules
Volume 10
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Article

The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production

by
Robert Duliński
1,*,
Marek Zdaniewicz
2,
Aneta Pater
2,
Dagmara Poniewska
1 and
Krzysztof Żyła
1
1
Department of Biotechnology and General Technology of Food, Faculty of Food Technology, Agricultural University in Krakow, Balicka 122, 30-149 Krakow, Poland
2
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, Agricultural University in Krakow, Balicka 122, 30-149 Krakow, Poland
*
Author to whom correspondence should be addressed.
Biomolecules 2020, 10(2), 166; https://doi.org/10.3390/biom10020166
Submission received: 13 December 2019 / Revised: 17 January 2020 / Accepted: 18 January 2020 / Published: 21 January 2020
(This article belongs to the Special Issue Biochemistry of Wine and Beer)
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Abstract

A relatively high concentration of phytate in buckwheat malt, and the low activity of endogenous buckwheat phytases, both of which limit the effective use of substrates (starch, proteins, minerals) for fermentation and yeast metabolism, gives rise to the potential for application of phytases in beer production. This study aims at obtaining a 100% buckwheat wort with high bioactive cyclitols (myo-inositol and D-chiro-inositol) concentrations released by exogenous phytases and acid phosphatases. Two mashing programs were used in the study, i.e., (1) typical for basic raw materials, namely the well-established Congress method, and (2) optimized for phytase activity. The results indicated a nearly 50% increase in the level of bioactive myo-inositol and an 80% degradation of phytate in the wort as a result of simultaneous application of phytase and phosphatase enzymes in the mashing of buckwheat malt. In addition, high D-chiro-inositol concentrations were released from malt to the buckwheat wort. The concerted action of the two phytases significantly increased (19–44%) Zn2+ concentrations in wort. This may be of great importance during mash fermentation by Saccharomyces cerevisiae yeasts. There is a potential to develop technology for buckwheat beer production, which, in addition to being free from gluten, comprises high levels of bioactive myo- and D-chiro-inositols.
Keywords: D-chiro-inositol; myo-inositol; buckwheat beer; HPAEC-PAD; inositol phosphates profile D-chiro-inositol; myo-inositol; buckwheat beer; HPAEC-PAD; inositol phosphates profile

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MDPI and ACS Style

Duliński, R.; Zdaniewicz, M.; Pater, A.; Poniewska, D.; Żyła, K. The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production. Biomolecules 2020, 10, 166. https://doi.org/10.3390/biom10020166

AMA Style

Duliński R, Zdaniewicz M, Pater A, Poniewska D, Żyła K. The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production. Biomolecules. 2020; 10(2):166. https://doi.org/10.3390/biom10020166

Chicago/Turabian Style

Duliński, Robert, Marek Zdaniewicz, Aneta Pater, Dagmara Poniewska, and Krzysztof Żyła. 2020. "The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production" Biomolecules 10, no. 2: 166. https://doi.org/10.3390/biom10020166

APA Style

Duliński, R., Zdaniewicz, M., Pater, A., Poniewska, D., & Żyła, K. (2020). The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production. Biomolecules, 10(2), 166. https://doi.org/10.3390/biom10020166

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