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Reducing phytate, an antinutritional factor, in sorghum dough using phytase-expressing Saccharomyces cerevisiae

Kale, T.; Kamble, R.; Pawar, A.; Dawankar, S.; Reshamwala, S. M. S.

2024-11-14 biochemistry
10.1101/2024.11.13.623345 bioRxiv
Show abstract

Phytate, a major antinutritional factor present in millets and legumes, chelates minerals like calcium, iron and zinc leading to their poor bioavailability. Phytase from Aspergillus japonicus was expressed extracellularly in Saccharomyces cerevisiae and its ability to reduce phytate in sorghum flour was determined. When the A. japonicus phytase-expressing strain was used to ferment sorghum dough, phytate reduction increased by 43% as compared to control strain. This approach of simultaneous proofing and phytate reduction can be used to increase micronutrient availability of non-wheat food products.

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"Similar papers" are the closest papers from that journal in the model's embedding space. They show what the match is built on, but the ranking comes mostly from a classifier over the whole training set, not from these examples alone.