State Plant Breeding Institute, University of Hohenheim, 70599 Stuttgart, Germany.
Core Facility Hohenheim, University of Hohenheim, 70599 Stuttgart, Germany.
Int J Mol Sci. 2023 Feb 1;24(3):2770. doi: 10.3390/ijms24032770.
Wheat is of high importance for a healthy and sustainable diet for the growing world population, partly due to its high mineral content. However, several minerals are bound in a phytate complex in the grain and unavailable to humans. We performed a series of trials to compare the contents of minerals and phytic acid as well as phytase activity in several varieties from alternative wheat species spelt, emmer and einkorn with common wheat. Additionally, we investigated the potential of recent popular bread making recipes in German bakeries to reduce phytic acid content, and thus increase mineral bioavailability in bread. For all studied ingredients, we found considerable variance both between varieties within a species and across wheat species. For example, whole grain flours, particularly from emmer and einkorn, appear to have higher mineral content than common wheat, but also a higher phytic acid content with similar phytase activity. Bread making recipes had a greater effect on phytic acid content in the final bread than the choice of species for whole grain flour production. Recipes with long yeast proofing or sourdough and the use of whole grain rye flour in a mixed wheat bread minimized the phytic acid content in the bread. Consequently, optimizing food to better nourish a growing world requires close collaboration between research organizations and practical stakeholders ensuring a streamlined sustainable process from farm to fork.
小麦对于世界人口的健康和可持续饮食至关重要，部分原因是其高矿物质含量。然而，谷物中的几种矿物质与植酸结合，对人类而言无法利用。我们进行了一系列试验，比较了几种替代小麦物种（斯佩耳特小麦、硬粒小麦和二粒小麦）与普通小麦的矿物质和植酸含量以及植酸酶活性。此外，我们还研究了德国面包店最近流行的面包制作配方降低植酸含量的潜力，从而提高面包中矿物质的生物利用度。对于所有研究的成分，我们发现不仅在一个物种内的不同品种之间，而且在不同的小麦物种之间都存在相当大的差异。例如，全麦面粉，特别是来自硬粒小麦和二粒小麦的全麦面粉，似乎比普通小麦具有更高的矿物质含量，但也具有更高的植酸含量和类似的植酸酶活性。面包制作配方对最终面包中的植酸含量的影响大于全麦面粉生产中对物种选择的影响。具有长酵母发酵或酸面团的配方以及在混合小麦面包中使用全麦黑麦面粉可以将面包中的植酸含量降到最低。因此，要优化食品以更好地滋养不断增长的世界人口，需要研究组织和实际利益相关者之间的密切合作，以确保从农场到餐桌的可持续流程顺畅。
