Quinoa snack elaborated with <scp><i>Lactiplantibacillus plantarum</i> CRL</scp> 1964 sourdough increases the mineral bioavailability in mice
The diet that includes quinoa snacks elaborated with sourdough fermented by phytase-positive strain L. plantarum CRL 1964 increased the concentrations of minerals in the blood, liver, kidney, and femur of mice, counteracting the antinutritional effects of phytate. This study demonstrates that the diminution in phytate content and the consequent biofortification in minerals are a suitable tool for producing novel foods. © 2024 Society of Chemical Industry.
Authors
- G. Rollán (ORCID: https://orcid.org/0000-0002-1166-115X)
- Sergio H. Sandez Penidez (ORCID: https://orcid.org/0000-0002-8969-2618)
- Carla Luciana Gerez (ORCID: https://orcid.org/0000-0001-5126-0281)
- Alejandra De Moreno De Le Blanc
Institutions
- Consejo Nacional de Investigaciones Científicas y Técnicas (AR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-08-12
- DOI
- https://doi.org/10.1002/jsfa.13815
- Citations
- 3
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.93
Funders
- Consejo Nacional de Investigaciones Científicas y Técnicas
- Fondo para la Investigación Científica y Tecnológica