Table 3. Effects of solid-state fermentation of flaxseed oil cake with Rhizopus oligosporus DSM 1964 and ATCC 64063 strains and in vitro simulated gastrointestinal digestion on phytate bioavailability and the profile of residual lower inositol phosphates in dialysates.
| Sample |
t(fermentation) h |
w(phytate) mg/g |
Phytate availability % |
Average relative peak area/% |
m(myo-inositol InsP0) mg/g |
||||
|---|---|---|---|---|---|---|---|---|---|
| InsP6 | InsP5 | InsP4 | InsP3 | InsP2-1 | |||||
| Flaxseed oil cake | 0 | (3.9±0.4)a | 28 | 45.4 | 16.6 | 10.7 | 25.8 | 1.5 | n.d. |
| DSM 1964 | 48 | (2.6±0.4)b | 34 | 30.1 | 18.8 | 13.3 | 32.9 | 9.6 | n.d. |
| 96 | (2.5±0.1)b | 35 | 13.7 | 12.4 | 8.6 | 36.5 | 28.8 | n.d. | |
| ATCC 64063 | 48 | (3.0±0.2)c | 33 | 29.8 | 26.9 | 7.0 | 35.1 | 2.2 | n.d. |
| 96 | (3.5±0.1)a | 37 | 30.8 | 27.2 | 7.6 | 30.8 | 5.2 | n.d. | |
Values in columns are mean±S.D. of the sample (N=3), values with different superscripts within columns are significantly different (p<0.05)