Fermentation-induced changes in the nutritional value of native or germinated rye

Kati Katina, Kirsi-Helena Liukkonen, Anu Kaukovirta-Norja, Herman Adlercreutz, S.-M. Heinonen, A.-M. Lampi, J. Pihlava, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

134 Citations (Scopus)

Abstract

Processing is important both for the sensory and nutritional quality of grains. In the case of whole grains, it especially may influence the levels and bioavailability of the bioactive compounds.
Yeast, lactic acid and mixed fermentation were shown to vary in their effects on native and germinated wholemeal rye flour. The presence of Saccharomyces cerevisiae was important for enhanced levels of the analysed compounds.
The levels of folates, free phenolic acids, total phenolic compounds, lignans and alkylresorcinols were increased especially by fermentation of germinated rye, which also resulted in lower pH when compared with native rye flour, the level of folate was increased up to seven-fold and that of free phenolic acids by up to ten-fold after germination and fermentation.
Tailored fermentation thus offers a tool to further increase the bioactive potential of wholemeal rye.
Original languageEnglish
Pages (from-to)348-355
JournalJournal of Cereal Science
Volume46
Issue number3
DOIs
Publication statusPublished - 2007
MoE publication typeA1 Journal article-refereed

Fingerprint

Nutritive Value
rye
Fermentation
nutritive value
fermentation
rye flour
Flour
phenolic acids
Folic Acid
folic acid
Yeast
alkylresorcinols
whole grain flour
Lignans
whole grain foods
lignans
Germination
lactic acid
Biological Availability
Saccharomyces cerevisiae

Keywords

  • rye
  • germination
  • sourdough fermentation
  • bioactive compounds

Cite this

Katina, K., Liukkonen, K-H., Kaukovirta-Norja, A., Adlercreutz, H., Heinonen, S-M., Lampi, A-M., ... Poutanen, K. (2007). Fermentation-induced changes in the nutritional value of native or germinated rye. Journal of Cereal Science, 46(3), 348-355. https://doi.org/10.1016/j.jcs.2007.07.006
Katina, Kati ; Liukkonen, Kirsi-Helena ; Kaukovirta-Norja, Anu ; Adlercreutz, Herman ; Heinonen, S.-M. ; Lampi, A.-M. ; Pihlava, J. ; Poutanen, Kaisa. / Fermentation-induced changes in the nutritional value of native or germinated rye. In: Journal of Cereal Science. 2007 ; Vol. 46, No. 3. pp. 348-355.
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Katina, K, Liukkonen, K-H, Kaukovirta-Norja, A, Adlercreutz, H, Heinonen, S-M, Lampi, A-M, Pihlava, J & Poutanen, K 2007, 'Fermentation-induced changes in the nutritional value of native or germinated rye', Journal of Cereal Science, vol. 46, no. 3, pp. 348-355. https://doi.org/10.1016/j.jcs.2007.07.006

Fermentation-induced changes in the nutritional value of native or germinated rye. / Katina, Kati; Liukkonen, Kirsi-Helena; Kaukovirta-Norja, Anu; Adlercreutz, Herman; Heinonen, S.-M.; Lampi, A.-M.; Pihlava, J.; Poutanen, Kaisa.

In: Journal of Cereal Science, Vol. 46, No. 3, 2007, p. 348-355.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Katina, Kati

AU - Liukkonen, Kirsi-Helena

AU - Kaukovirta-Norja, Anu

AU - Adlercreutz, Herman

AU - Heinonen, S.-M.

AU - Lampi, A.-M.

AU - Pihlava, J.

AU - Poutanen, Kaisa

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AB - Processing is important both for the sensory and nutritional quality of grains. In the case of whole grains, it especially may influence the levels and bioavailability of the bioactive compounds. Yeast, lactic acid and mixed fermentation were shown to vary in their effects on native and germinated wholemeal rye flour. The presence of Saccharomyces cerevisiae was important for enhanced levels of the analysed compounds. The levels of folates, free phenolic acids, total phenolic compounds, lignans and alkylresorcinols were increased especially by fermentation of germinated rye, which also resulted in lower pH when compared with native rye flour, the level of folate was increased up to seven-fold and that of free phenolic acids by up to ten-fold after germination and fermentation. Tailored fermentation thus offers a tool to further increase the bioactive potential of wholemeal rye.

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Katina K, Liukkonen K-H, Kaukovirta-Norja A, Adlercreutz H, Heinonen S-M, Lampi A-M et al. Fermentation-induced changes in the nutritional value of native or germinated rye. Journal of Cereal Science. 2007;46(3):348-355. https://doi.org/10.1016/j.jcs.2007.07.006