PMID-sentid	Pub_year	Sent_text		comp_official_name	comp_offsetprotein_name	organism	prot_offset
25180667-0	2014	Phytic acid degrading lactic acid bacteria in tef-injera fermentation.	Phytic Acid	0-11	TEF transcription factor, PAR bZIP family member	Homo sapiens	46-49	
25180667-2	2014	The phytic acid (PA) content of tef is high and is only partly degraded during the fermentation step.	Phytic Acid	4-15	TEF transcription factor, PAR bZIP family member	Homo sapiens	32-35	
25180667-2	2014	The phytic acid (PA) content of tef is high and is only partly degraded during the fermentation step.	Phytic Acid	17-19	TEF transcription factor, PAR bZIP family member	Homo sapiens	32-35	
25180667-9	2014	Full scale tef fermentation (0.6L) and injera production using L. buchneri MF58 as culture additive decreased PA in cooked injera from 1.05 to 0.34+-0.02 g/100 g, representing a degradation of 68% compared to 42% in injera from non-inoculated traditional fermentation.	Phytic Acid	110-112	TEF transcription factor, PAR bZIP family member	Homo sapiens	11-14	
25180667-13	2014	In conclusion, selected LAB strains in tef fermentations can degrade PA, with L. buchneri MF58 displaying the highest PA degrading potential.	Phytic Acid	69-71	TEF transcription factor, PAR bZIP family member	Homo sapiens	39-42	
25180667-14	2014	The 68% PA degradation achieved by the application of L. buchneri MF58 would be expected to improve human zinc absorption from tef-injera, but further PA degradation is probably necessary if iron absorption has to be increased.	Phytic Acid	8-10	TEF transcription factor, PAR bZIP family member	Homo sapiens	127-130