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Dietary roles of phytate and phytase in human nutrition: A review
Abstract
Phytate is the primary storage form of both phosphate and inositol in plant seeds. It forms complexes with dietary minerals, especially iron and zinc, and causes mineral-related deficiency in humans. It also negatively impacts protein and lipid utilisation. It is of major concern for individuals who depend mainly on plant derivative foods. Processing techniques, such as soaking, germination, malting and fermentation, reduce phytate content by increasing activity of naturally present phytase. Supplementation of phytase in diets results in increase in mineral absorption. Apart from negative effects, its consumption provides protection against a variety of cancers mediated through antioxidation properties, interruption of cellular signal transduction, cell cycle inhibition and enhancement of natural killer (NK) cells activity. It has therapeutic use against diabetes mellitus, atherosclerosis and coronary heart disease and reduces kidney stone formation, HIV-1 and heavy metal toxicity; however, information on the dosage for humans for eliciting beneficial effects is limited.
Supplementary resource (1)
... Besides the ability of phytic acid to interact with several minerals, interactions with other nutrients and even more digestive enzymes are reported which might further impede mineral and nutrient digestibility [6]. However, cereal grains and legumes also contain endogenous phytase, an enzyme capable of liberating covalently bound phosphate groups from the inositol ring, thus being able to counteract the anti-nutritional effects of phytic acid [7]. Cooking, baking or heat treatment of feedstuffs can destroy the endogenous phytase without any effect on the InsP 6 complexes [7]. ...
... However, cereal grains and legumes also contain endogenous phytase, an enzyme capable of liberating covalently bound phosphate groups from the inositol ring, thus being able to counteract the anti-nutritional effects of phytic acid [7]. Cooking, baking or heat treatment of feedstuffs can destroy the endogenous phytase without any effect on the InsP 6 complexes [7]. Nevertheless, several food processing methods may favorably affect plant endogenous phytase activity, thus improving mineral bioavailability [8]. ...
... According to Sandberg et al. [52], even InsP 5 , InsP 4 and InsP 3 must be degraded, to enhance Fe absorption. Accordingly, a complete removal of InsP 6 through the addition of a microbial phytase preparation in soyaTable 1 Range of total P, phytate P, phytase activity, Ca, Zn and Fe in food-and feedstuffs (derived from [7,11121314151617181920212223242526). Feeds Total P (g kg −1 ) Phytate P (g kg −1 ) Phytase activity, FTU/kg −1 Ca (g kg −1 ) Zn (mg/kg −1 ) Fe (mg/kg −1 ) Phytic acid to Zn infant formula has been reported to improve Fe absorption signif- icantly [50]. ...
Mineral deficiencies, especially of iron, zinc, and calcium, respectively, negatively affect human health and may lead to conditions such as iron deficiency anemia, rickets, osteoporosis, and diseases of the immune system. Cereal grains and legumes are of global importance in nutrition of monogastrics (humans and the respective domestic animals) and provide high amounts of several minerals, e.g. iron, zinc, and calcium. Nevertheless, their bioavailability is low. Plants contain phytates, the salts of phytic acid, chemically known as inositol-hexakisphosphate, which interact with several minerals and proteins. However, phytate may be hydrolysed by phytase. This enzyme is naturally present in plants and also widely distributed in microorganisms. Several food processing methods have been reported to enhance phytate hydrolysis, due to the activation of endogenous phytase activity or via the enzyme produced by microbes. In recent years, fermentation for food and feed improvement and preservation, respectively, has gained increasing interest as a promising method to degrade phytate and enhance mineral utilization in monogastrics. Indeed, several in vitro as well as in vivo studies confirm a positive effect on the utilization of minerals, such as P, Ca, Fe and Zn, using sourdough fermentation for baking or fermentation of legumes, mainly soy-beans. This review summarizes the current knowledge regarding the potential of fermentation to enhance macro and trace element bioavailability in monogastric species.
... Phytic acid Pulses are a good source of phytic acid (PA, myo-inosi- tol-(1,2,3,4,5,6) hexakis-phosphate, IP 6 ) that occurs in many seed plants usually in the form of soluble sodium or potassium salts [Kumar et al., 2010]. It is well-documented that PA blocks absorption of micronutrients such as P, Ca, Mg, Fe and Zn, and negatively affects the absorption of lipids and proteins. ...
... PA is stored in dormant seeds as a source of phosphorous (60.90% of the total phosphorous) and its content in legumes depends on the botanical species and variety, growing conditions and phosphate fertilizers, as most important factors [Thavarajah et al., 2010]. Different procedures are being used for the partial or total reduction of PA: decortications, soaking, cooking, germination , fermentation, enzymatic degradation by means of phytase , utilization of the variable solubility of protein-phytinian complex at an acidic pH, ultrafi ltration at controlled pH and thermal treatments [Elmaki et al., 2007; Sangronis & Machado, 2007; Liang et al., 2008; Khattab & Arntfi eld, 2009; Wang et al., 2009; Kumar et al., 2010]. Phytases synthesized by Aspergillus oryzae, Rhizopus chinensis and R. oligosporus, Neurospora, Mucor dispersus, that are applied for the production of oriental dishes, are implicated in the enzymatic degradation of PA. ...
... Methods using water extraction and diversifi ed solubility involve the preparation of water-soluble extracts of legume proteins and slow adjustment to a pH, at which one component of the protein-phytinian complex is insoluble . The ultrafi ltration method at a controlled pH also achieved effective results [Hurrell et al., 2003; Kumar et al., 2010; Ali et al., 2011] . Traditional processing, such as dehulling , soaking and cooking, signifi cantly increases the level of PA in bitter and sweet lupine seeds [Embaby, 2010]. ...
Oligosaccharides are low-molecular-weight carbohydrates widely distributed in nature as plant storage carbohydrates. Fructan-type oligosaccharides (FTO) are widely present in vegetables and cereals while legumes are natural sources of α-galactooligosaccharides (α-GOS) among which raffinose family oligosaccharides (RFO) and galactosyl cyclitols are included. The production of oligosaccharides is of great interest since they are thought to have several interesting bioactivities and applications. Production of FTO and α-GOS is feasible by direct extraction from plant materials. Conventional solvent extraction has been commonly used for large-scale production. Recently, other technologies such as ultrasounds, microwaves, pressurized or supercritical fluids are being investigated to assist FTO and α-GOS extraction. In addition, new methods and techniques have been developed for purification of natural oligosaccharides. The body of scientific evidence supports a relationship between consumption of these natural oligosaccharides and changes in gastrointestinal microbiota composition and activity which have been linked to other beneficial physiological effects including enhanced mineral absorption, stimulation of the immune system, regulation of lipid metabolism, appetite suppression, body fat reduction, and attenuation of oxidative stress.
... Phytases are chemically known as myo-inositol (1,2,3,4,5,6,) hexakisphosphate phosphohydrolases and are present in plants, microorganisms and animals (Selle and Ravindran, 2008; Prasad et al., 2015). These enzymes have been categorized on two bases, depending on the site where the hydrolysis of the phytate molecule is initiated and on the preferred pH conditions (Kumar et al., 2010). The two internationally classified phytases: 3-phytases (EC 3.1.3.8) and 6-phytases (EC 3.1.3.26) are named after the position of hydrolysis onset (Selle and Ravindran, 2007). ...
... Further on, phytase efficiency it affected by temperature. While the temperature optimum of most phytases lies between 50 and 60 @BULLET C (Greiner et al., 1998; Igbasan et al., 2000), excessive heat causes denaturation (Kumar et al., 2010). In general, there are five possible sources of phytate-degrading enzyme activity in respect of ruminant nutrition. ...
... Although plant phytase has the ability to hydrolyze phytate (Kumar et al., 2010), the activity varies greatly among species of plants (Table 2). Among cereals, the highest activities are found in rye, wheat, and barley, whereas corn and sorghum show negligible phytase activities. ...
Phosphorus (P) nutrition has received renewed interest due to its potential environmental effects in terms of eutrophication and the limitations of the global raw phosphate stores. At the same time, in ruminants, P has more known key functions in the body and rumen microbes than any other mineral nutrient. Thus, although continuous P supply is of crucial importance, dietary P supply should not exceed the requirement of the animal. Sound knowledge regarding availability of P from different feedstuffs is a prerequisite to optimize the supply of dietary P. Phosphorus is primarily stored in the form of phytates in plant seeds, thus potentially reducing its ruminal solubility and consequently availability in ruminants, in particular when rumen functioning is suboptimal. The enzyme phytase catalyzes the stepwise hydrolysis of phytate. In respect to ruminant nutrition there are five possible sources of this enzyme available for the animals: ruminal microbial phytase, endogenous mucosal phytase, large intestinal microbial phytase, plant phytase and exogenous microbial phytase. Latest studies showed that the ruminal microbial phytase does not enable complete hydrolysis of phytate-bound P, although it is more efficient regarding phytate hydrolysis compared to endogenous mucosal phytase. Furthermore, plant phytase activity varies greatly among species of plants. Approaches to reduce the phytate contents of concentrates are the supplementation of microbial phytase as well as the application of diverse feed processing techniques like germination, fermentation and the treatment of feeds with organic acids. However, further research is warranted to evaluate the potential of these technologies. The main focus herein is to review the available literature on the role of phytate in ruminant nutrition, its degradation throughout the gastrointestinal tract and opportunities to enhance the utilization of feed P and to reduce the excretion of this main polluting nutrient.
... The major source of dietary iron in the Tibetan diet is the cereal products, including tsampa, wheat flour, and rice. Phytic acid is well known to decrease the bioavailability of iron [71]. Tea drinks—including yak butter tea, black tea, and sweet tea—are abundantly consumed and even mixed with the flours and are also known to negatively affect iron absorption due to their polyphenol and tannin contents [39]. ...
... If iron intakes may deserve further investigation because of a possible low bioavailability, zinc intakes are much more debatable. Indeed, zinc has also its bioavailability strongly affected by foods high in phytic acid [71], but the usual intake calculated in this study provides only 36% of the Chinese RNI. The recommended dietary allowance (RDA) of the U.S. institute of Medicine for zinc is 5 mg/day for the same category of age (which represent 40% of the Chinese RNI), and the hEAR is about 4 mg/day. ...
Background and objectives:
Several studies revealed clinical signs of stunting and rickets among rural populations of Tibet Autonomous Region (T.A.R.), and especially amid children. Further, these populations are affected by a bone disease named Kashin-Beck disease (KBD). However, little is known about the dietary status of this population. This survey aimed to assess the usual intakes of young Tibetan children living in rural areas around Lhasa for energy, water, and ten minerals and trace elements (Na, K, Ca, P, Mg, Fe, Zn, Cu, Mn, and Se) involved in bone metabolism.
Design:
A cross-sectional survey was designed. Totally, 250 pre-school children aged 3-5 years living in rural areas were enrolled. The 24-h food recall method was used to collect the intakes for two days, during two different seasons (September 2012 and April 2013). Because Tibetan foods are mainly derived from local agriculture and artisanal production, a combination of food composition tables was compiled, including specific and local food composition data.
Results:
The Chinese dietary recommended intakes are not met for most of the elements investigated. Intake of sodium is much too high, while usual intakes are too low for K, Ca, Zn, Cu, and Se. Bioavailability of Ca, Fe, and Zn may be of concern due to the high phytic acid content in the diet.
Conclusion:
These nutrient imbalances may impact growth and bone metabolism of young Tibetan children. The advantages of the implementation of food diversification programs are discussed as well as the relevance of supplements distribution.
... Monogastric animals are incapable of digesting phytate from plant-derived feeds, due to the lack of a phytase enzyme. Moreover, phytate exerts a strong chelating activity over positively-charged minerals and essential amino acids, reasons for which it is considered an important anti-nutrient [3, 4]. Therefore, in order to sustain animal nutritional needs, the livestock industry uses exogenous inorganic phosphate, greatly increasing total costs. ...
... The application of phytases into the diet of monogastric animals has been adopted worldwide, not only with benefits for animal growth, but also for the environment. The use of HAPs has been directly correlated with a higher phosphate, mineral and essential amino acid bio- availability [3, 4]. Moreover, replacement of exogenous dicalcium phosphate by phytases, diminishes the phosphate concentration in swine excretions by 30–60 % [9]. ...
Background:
In plant-derived animal feedstuffs, nearly 80 % of the total phosphorus content is stored as phytate. However, phytate is poorly digested by monogastric animals such as poultry, swine and fish, as they lack the hydrolytic enzyme phytase; hence it is regarded as a nutritionally inactive compound from a phosphate bioavailability point of view. In addition, it also chelates important dietary minerals and essential amino acids. Therefore, dietary supplementation with bioavailable phosphate and exogenous phytases are required to achieve optimal animal growth. In order to simplify the obtaining and application processes, we developed a phytase expressing cell-wall deficient Chlamydomonas reinhardtii strain.
Results:
In this work, we developed a transgenic microalgae expressing a fungal phytase to be used as a food supplement for monogastric animals. A codon optimized Aspergillus niger PhyA E228K phytase (mE228K) with improved performance at pH 3.5 was transformed into the plastid genome of Chlamydomonas reinhardtii in order to achieve optimal expression. We engineered a plastid-specific construction harboring the mE228K gene, which allowed us to obtain high expression level lines with measurable in vitro phytase activity. Both wild-type and cell-wall deficient strains were selected, as the latter is a suitable model for animal digestion. The enzymatic activity of the mE228K expressing lines were approximately 5 phytase units per gram of dry biomass at pH 3.5 and 37 °C, similar to physiological conditions and economically competitive for use in commercial activities.
Conclusions:
A reference basis for the future biotechnological application of microalgae is provided in this work. A cell-wall deficient transgenic microalgae with phytase activity at gastrointestinal pH and temperature and suitable for pellet formation was developed. Moreover, the associated microalgae biomass costs of this strain would be between US$5 and US$60 per ton of feedstuff, similar to the US$2 per ton of feedstuffs of commercially available phytases. Our data provide evidence of phytate-hydrolyzing microalgae biomass for use as a food additive without the need for protein purification.
... Apart from beneficial substances, soybean is also an important source of antinutritional factors, such as phytic acid and trypsin inhibitor. Phytic acid is an active chelator of divalent metal ions in plant seeds, majority of which can be decreased by long-term germination (Kumar et al., 2010). In China, Zn, Fe, and Ca bioavailability of most soy products is inhibited by residual phytic acid (Ma et al., 2007), while little attention is focused on that of soybean sprouts. ...
... In addition, phytic acid can form complexes with proteins at low and high pH values. These complexes can alter protein structure , decrease protein solubility and inhibit protease activity, and hence result into the decrement of protein digestibility (Kumar et al., 2010). Mature soybean seed contains a number of enzymes which are synthesized during its development (referred to as pre-formed enzymes). ...
Effects of supplemental Ca2+ on growth and selected qualities of soybean sprout were investigated. Ca2+-treated sprouts had 40~47% higher length and 31∼39% higher yield than water-treated ones. Increment of endogenous indoleacetic acid and gibberellin in Ca2+-treated soybean sprouts possibly contributed to the improved growth. Metabolism of selected anti-nutritional factor and bioactive substances in soybean sprouts was strengthened by Ca2+. Phytic acid content of Ca2+-treated soybean sprouts was 33~49% lower than that of the control. Supplemental Ca2+ increased content of gamma-aminobutyric acid and isoflavone by improving activity of diamine oxidase and isoflavone synthetase, respectively. Soybean sprouts produced by soaking Ca2+ and spraying Ca2+ contained more ascorbic acid and phenolics and hence exhibited enhanced antioxidant capacity compared to the control. Besides, no adverse change on protein content and amino acid composition was observed in Ca2+-treated sprouts. These findings indicate that supplemental Ca2+ can increase soybean sprout yield and improve its nutrition qualities.
... 4. Phenolic compounds in dehusked rice exhibit wider antioxidant properties than InsP6. 5. Breakdown of InsP6 is needed for efficient mineral absorption from Bario rice. hexakisphosphate, InsP6) has a polydenate structure that can bind to more than one coordination site of a metal atom, and is highly capable of binding divalent and trivalent cations to form stable complexes (Bohn et al. 2008; Kumar et al. 2010). The chelator also interacts with protein and starch by electrostatic bonding, by salt bridges and hydrogen bonding (Thompson 1993). ...
... The bonding of phytic acid with food components raised the controversy of promoting whole grain consumption. The primary concern regarding the presence of phytic acid is the anti-nutritional properties resulting from strong negative charges under gastro-intestinal conditions (Kumar et al. 2010). This is often reported in mineral availability due to the formation of stable phytate complexes and the inhibition of phytase enzymatic actions (Maenz et al. 1999). ...
Whole grains consumption promotes health benefits, but demonstrates controversial impacts from phytic acid in meeting requirements of good health. Therefore, this study was aimed to determine the nutrient bioaccessibility and antioxidant properties of rice cultivars named "Adan" or "Bario" and deduce the nutritional impact of phytic acid. Majority of the dehusked rice in the collection showed an acceptable level of in-vitro starch digestibility and in-vitro protein digestibility, but were poor in antioxidant properties and bioaccessibility of minerals (Ca, Fe and Zn). The drawbacks identified in the rice cultivars were due to relatively high phytic acid content (2420.6 ± 94.6 mg/100 g) and low phenolic content (152.39 ± 18.84 μg GAE/g). The relationship between phytic acid content and mineral bioaccessibility was strongest in calcium (r = 0.60), followed by iron (r = 0.40) and zinc (r = 0.27). Phytic acid content did not significantly correlate with in-vitro starch digestibility and in-vitro protein digestibility but showed a weak relationship with antioxidant properties. These suggest that phytic acid could significantly impair the mineral bioaccessibility of dehusked rice, and also act as an important antioxidant in non-pigmented rice. Bario rice cultivars offered dehusked rice with wide range of in-vitro digestibility of starch and protein, and also pigmented rice as a good source of antioxidants. However, there is a need to reduce phytic acid content in dehusked rice for improved mineral bioaccessibility among Bario rice cultivars.
... As reported by Sandberg (2002), phytate-P forms complexes with iron and zinc, which may induce deficiencies of these elements in human diet. Phytates are the main form in which phosphorus is stored in plant tissues (Kumar et al. 2010 ). They are synthesized during grain maturation when their content constitutes from 60–90% of the total-P (Loewus 2002). ...
Ozone, as a strong oxidative agent, is used to eradicate microbial, but this treatment affects also the quality of grain. The objective of this study was to evaluate the effect of ozonation of winter wheat grain harvested in different cropping and tillage systems on the number and composition of fungi colonizing grain surface and on the contents of total-phosphorus (P), phytate-P and phenolic acids. Wheat was sown in a two-factor experiment established with the method of randomized sub-blocks. The first order factor included cropping systems: (a) crop rotation and (b) monoculture, whereas the second order factor included tillage systems: (1) conventional (CT); (2) reduced (RT); and (3) herbicide. Ozonation significantly reduced the count of fungi on the surface of grain, especially on the grain harvested from wheat monoculture. In addition, it increased the content of phytate-P but decreased the content of total-P. A higher total-P content was determined in the grain harvested from monoculture than from crop rotation, whereas phytate-P content in the grain from crop rotation was higher than from monoculture. The ozonated grain harvested from CT plots was characterized by a higher content of phytate-P and a lower content of total-P, compared to the non-ozonated grain. Ozonation also increased the content of phenolic acids in the grain, especially in that harvested from the RT system. © 2016, Czech Academy of Agricultural Sciences. All rights reserved.
... In fact, measurable levels of quercetin 3-glucoside were not observed in the standard bean variety (Table 4). Previously, quercetin 3-glucoside and kaempferol 3-glucoside have been found in measureable quantities in beans [15][16][17][18][19]108,109], and were shown to complex ferric Fe (Fe+3), thus limiting the bioavailability of dietary Fe [91,110]. Acute and chronic quercetin ingestion has also been shown to inhibit duodenal Fe utilization [110]. ...
Research methods that predict Fe bioavailability for humans can be extremely useful in
evaluating food fortification strategies, developing Fe-biofortified enhanced staple food crops and
assessing the Fe bioavailability of meal plans that include such crops. In this review, research from
four recent poultry (Gallus gallus) feeding trials coupled with in vitro analyses of Fe-biofortified crops
will be compared to the parallel human efficacy studies which used the same varieties and harvests of
the Fe-biofortified crops. Similar to the human studies, these trials were aimed to assess the potential
effects of regular consumption of these enhanced staple crops on maintenance or improvement of iron
status. The results demonstrate a strong agreement between the in vitro/in vivo screening approach
and the parallel human studies. These observations therefore indicate that the in vitro/Caco-2
cell and Gallus gallus models can be integral tools to develop varieties of staple food crops and
predict their effect on iron status in humans. The cost-effectiveness of this approach also means
that it can be used to monitor the nutritional stability of the Fe-biofortified crop once a variety has
released and integrated into the food system. These screening tools therefore represent a significant
advancement to the field for crop development and can be applied to ensure the sustainability of the
biofortification approach.
... Research on the LAB microbiota of non-wheat cereals of African and American origins has already been performed (Coda et al., 2011; Moroni et al., 2010). Whole-grain foods play an important role in human diets since they are relatively rich in minerals; however, the absorption of minerals by humans is reduced in the presence of the mineral binding phytate (Kumar, Sinha, Makkar, & Becker, 2010). Phytase, an enzyme present in plants and microorganisms, including certain strains of LAB and yeasts, decreases phytate content and improves mineral bioavailability (Sandberg & Andlid, 2002). ...
... Saponins, for instance, significantly affect growth, and reproduction of animals; they impair digestion of protein and uptake of vitamins and minerals in the gut (Francis et al 2002). Phytic acid is known to affect protein and lipid utilization (Kumar et al 2010), because it inhibits enzymes such as pepsin, amylases and trypsin, needed to digest food (Coulibaly et al 2011; Ramakrishna et al 2006). ...
Chemical analysis and one feeding trial (0 - 5 weeks) were conducted to assess the nutritional value of Jackfruit seeds (JS) that had been subjected to a combination of soaking, boiling, and fermentation (SBF). Five diets were formulated with the processed Jackfruit seed meal (JSM) representing 0, 8, 16, 24, and 32% of the diet DM.
Processing reduced tannins and oxalates in raw JS by over 80%. However, inclusion of increasing levels of the processed JSM in broiler diets depressed growth and feed conversion. Soaking-boiling-fermentation treatment does not appear to be an effective method to improve the nutritional value of Jackfruit seeds for broiler chickens.
Key words: alternative feedstuffs, anti-nutrients, growth rate, poultry, processing
... Continuous consumption of plant-based diets is the basic cause of low iron bioavailability, due to low absorption of non-heme iron (<10%), compared with heme iron (15e35%), which is predominantly present in animal tissues (Hurrell & Egli, 2010). Cereals and legumes also contain high amount of phytic acid (phytate; inositol phosphates), iron-binding phenolic compounds, and calcium, which further inhibit the absorption of iron in animals (Kumar, Sinha, Makkar, & Becker, 2010 ). Iron requirements increase threefold during pregnancy because of expansion of maternal red-cell mass and fetal-placental growth (Pavord et al., 2012 ). ...
Background: Long-term consequences of insufficient amounts of essential micronutrients can be more devastating than low energy intake in human diets. As food scientists, its great challenge and important to maintain the feed for world's increasing population considering the macro and micronutrient content of food. However, it is very important to produce more nutritious food in sustainable ways by utilising proper processing and storage methodologies which should be thoroughly investigated. Scope and approach: This review focused on different strategies to enhance the iron content and bioavailability in food crops to minimize the iron deficiency in humans. Additionally, recent development and future research challenges in this context are identified. Key findings and conclusions: A sustainable food based approach using iron rich dietary source in adequate amount with minimum content of absorption inhibitors can be effective in controlling iron deficiency and other usual associated nutritional deficiencies. Therefore, different approaches need to be developed to increase the iron content and decrease absorption inhibitors in food crops. In addition to this, effect of certain dietary additives, such as prebiotics, probiotics and metal chelators are needed to be studied properly.
... This presents a nutritional problem, as phytate can chelate ions with biological functions including zinc and iron [2, 9]. It has also been suggested that phytate could form non-digestible complexes with exogenous protein sources and endogenous proteins involved in digestion, causing a reduction in growth in humans [10, 11]. The anti-nutritional effects of phytate are not limited to the human population. ...
Isothermal titration calorimetry (ITC) was used to detect phytate binding to the protein lysozyme. This binding interaction was driven by electrostatic interaction between the positively charged protein and negatively charged phytate. When two phytate molecules bind to the protein, the charge on the protein is neutralised and no further binding occurs. The stoichiometry of binding provided evidence of phytate–lysozyme complex formation that was temperature dependent, being most extensive at lower temperatures. The initial stage of phytate binding to lysozyme was less exothermic than later injections and had a stoichiometry of 0.5 at 313 K, which was interpreted as phytate crosslinking two lysozyme molecules with corresponding water displacement. ITC could make a valuable in vitro assay to understanding binding interactions and complex formation that normally occur in the stomach of monogastric animals and the relevance of drinking water temperature on the extent of phytate–protein interaction. Interpretation of ITC data in terms of cooperativity is also discussed.
... As α-amylase has specificity for complex carbohydrate (Lebenthal et al., 1982), the expression in terms of starch content is warranted. However, the authors suggest that the starch should not be isolated from the food matrix and used for the assay to predict digestibility as the interference of α-amylase action by dietary fibre, plant cell walls or their constituents, and antinutritional factors such as tannins and phytate (Snow and O'Dea, 1981; Alonso et al., 2000; Kumar et al., 2010; Yun et al., 2010; Dona et al., 2011), would be ignored. Maltose recovery using 10 mg maltose monohydrate, determined on 6 replicates, indicated that the " as-is " method gives false-negative results, as no recovery of maltose was observed (-4.87±4.67%), ...
The in vitro starch digestibility (IVSD) method ("as-is" or modification) was used to assess the digestibility of two sweetpotato-based complementary food (CF), denoted orange-fleshed ComFa and cream-fleshed ComFa, and two cereal-based CF: Cerelac (wheat-based commercial infant cereal) and Weanimix (maize-soybean-groundnut blend). Using the IVSD method ("asis"), the sweetpotato formulations with high maltose (averaging 22.24 g/100 g) and low starch, about 15.15 g/100 g, had far lower digestibility values of 6.29 g/100 g, a quarter of that for Weanimix, which contained maltose and starch at levels of 2.72 g/100 g and 48.38 g/100 g, respectively. Further, the IVSD method employed "as-is" estimated the digestibility of Cerelac to be 11.53 g/100 g, about half the value for Weanimix. Conversely, for the modified method, the sweetpotato-based formulations had estimated digestibility value about 3 times higher than Weanimix (63.91 g/100 g), and 1.5 times higher than Cerelac (117.76 g/100 g). The IVSD method ("as-is") gives false negative results when used to estimate the digestibility of CF that contain significant amount of endogenous maltose. Therefore, its application to predict the suitability of CF warrants further validation.
... The PA found in soy food has been considered unfavorable for dietary metal ions like Ca, Fe, K, Mg, Mn and Zn due to its strong binding capacity with its multivalent cations (Bohn et al., 2008). Furthermore, PA has also been suggested to form strong complexes with macronutrients, and these complex formations might affect protein digestibility as well as the utilization of carbohydrate and lipid (Kumar et al., 2010). On the other hand, several beneficial effects of PA for human health have been proposed such as prevention and treatment for various cancers (Fox and Eberl, 2002). ...
Purpose
– The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content (TPC), antioxidant (AO) activities and the phytic acid (PA) concentration.
Design/methodology/approach
– Fermentation was performed in the solid-state using soybean (Glycine max) inoculated with Rhizopus oligosporus. The acceptability of tempeh was evaluated by administering a questionnaire. The TPC of uncooked and stir-fried tempeh was examined using Folin-Ciocalteu’s method, and PA was analyzed by high-performance liquid chromatography. AO activities were measured by the thiobarbituric acid reactive substance (TBARS) and ferric ion reducing/antioxidant power methods. The stir-fried tempeh was more acceptable than other preparations to the panelists.
Findings
– In comparison with the uncooked tempeh, stir-fried tempeh showed higher fat composition, in addition to decreased levels of minerals, PA and TBARS.
Originality/value
– Soy foods are an important source of protein. However, conventional cooking methods could change the chemical properties in soy foods. To avoid additional oil that adds calories, consumers might opt for other cooking methods, such as steaming.
... Zuraida (2003) menyatakan bahwa kadar protein ubi jalar berkisar 3,71 – 6,74%; sementara kandungan protein keladi lebih rendah dari ubi jalar, yaitu berkisar 2,52% (Aryee, et al., 2006). Hal lain yang dapat menyebabkan rendahnya kadar protein pada mi kering berbahan baku tepung substitusi keladi dan ubi jalar adalah adanya kandungan asam fitat pada keladi (Kumar, et al., 2010). Seperti yang dinyatakan Tilahun (2009) dalam Alcantara, et al. (2013) dan Aboubakar, et al. (2008 bahwa fitat dapat berikatan dengan protein dan membentuk ikatan yang tidak mudah larut dalam air, seperti formasi fitat-protein atau fitat-protein-mineral. ...
Tepung keladi dan ubi jalar berpotensi untuk mengganti sebagian kebutuhan tepung terigu yang hingga kini masih bergantung pada impor. Penelitian ini bertujuan untuk mendapatkan proporsi tepung komposit keladi (Colocasia esculenta (L.) Schott) dan ubi jalar (Ipomoea batatas L.) yang terbaik sebagai pengganti sebagian terigu untuk bahan baku mi kering berdasarkan karakteristik sifat sensoris dan fisiko-kimianya. Penelitian dilakukan pada Juli 2013 di Laboratorium Pascapanen BPTP Bali. Proses pembuatan mi kering, 30% terigu disubtitusi dengan tepung komposit keladi dan ubi jalar. Percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan 7 perlakuan formulasi tepung komposit keladi dan ubi jalar dan 3 ulangan. Data dianalisis dengan ANOVA dilanjutkan dengan uji DMRT pada taraf 5%. Karakterisasi yang diamati meliputi sifat organoleptik (warna, aroma, rasa, tekstur, kekenyalan, kelengketan), sifat kimia (air, abu, protein, lemak, karbohidrat) dan sifat fisika (waktu rehidrasi, daya serap air, kehilangan padatan akibat
pemasakan (KPAP). Hasil penelitian menunjukan bahwa tepung komposit keladi dan ubi jalar dapat mensubtitusi 30% terigu dalam pembuatan produk mi kering, dimana proporsi terbaik tepung komposit adalah 80% tepung keladi dan 20% tepung ubi jalar. Mi kering terbaik tersebut memiliki kadar air 7,30%, kadar abu 1,66%, kadar protein 7,10%, kadar lemak 0,32%, dan kadar karbohidrat 83,64%; dengan waktu optimum pemasakan adalah 3,0 menit, DSA 318,15% dan KPAP 4,31%.
... There is no single phytase as an ideal phytase and therefore, there has been a continuous effort to isolate new bacterial strains producing novel and efficient phytases. Phytases are also of great interest for other applications including processing and reduction of phytate in food industry, production of individual myo-inositol phosphate derivatives for human health and medicine, environmental protection, soil nutrient enhancement and aquaculture181920. To our knowledge, no study has been published on the application of response surface methodology (RSM) for optimizing the catalytic activity of phytase. ...
In this study, an extracellular alkali-thermostable phytase producing bacteria, Bacillus subtilis B.S.46, was isolated and molecularly identified using 16S rRNA sequencing. Response surface methodology was applied to study the interaction effects of assay conditions to obtain optimum value for maximizing phytase activity. The optimization resulted in 137% (4.627 U/mL) increase in phytase activity under optimum condition (56.5 °C, pH 7.30 and 2.05 mM sodium phytate). The enzyme also showed 60-73% of maximum activity at wide ranges of temperature (47-68 °C), pH (6.3-8.0) and phytate concentration (1.40-2.50 mM). The partially purified phytase demonstrated high stability over a wide range of pH (6.0-10.0) after 24 h, retaining 85% of its initial activity at pH 6 and even interestingly, the phytase activity enhanced at pH 8.0-10.0. It also exhibited thermo-stability, retaining about 60% of its original activity after 2 h at 60 °C. Cations such as Ca2+ and Li+ enhanced the phytase activity by 10-46% at 1 mM concentration. The phytase activity was completely inhibited by Cu2+, Mg2+, Fe2+, Zn2+, Hg2+ and Mn2+ and the inhibition was in a dose dependent manner. B. subtilis B.S.46 phytase had interesting characteristics to be considered as animal feed additive, dephytinization of food ingredients, and bioremediation of phosphorous pollution in the environment.
... Human intestine can " t digest these salts as it lacks phytase (Holm et al.,2002). Phytate is also reported to bind with proteins altering their structure, reducing their solubility or making them unavailable (Vikas et al., 2010). Besides these antinutritional effects, PA has anti-carcinogenic, antioxidant and other beneficial properties like lowering blood sugar level by reducing starch digestion rate. ...
Wheat is a staple food of Indian population. Its nutritional and quality parameters have gained considerable importance over pastfew decades. In the present study, genotypic variation was studied in 100 advanced breeding lines developed for Indianpeninsular zone by measuring phytic acid (PA), inorganic phosphate (IP), iron and zinc content in seeds and hundred kernelweight (HKW). Advanced breeding lines under investigation exhibited wide variation for the characters studied. The PA contentranged from 4.97 mg/g to 15.02 mg/g (mean of 9.58 mg/g). Iron and zinc content was in the range of 0.042 to 0.098 mg/g and0.017 mg/g to 0.029 mg/g respectively. HKW ranged from 2.99 to 5.42 g. There was significant negative correlation between PAand HKW. Iron content showed very high genotypic coefficient of variation and heritability (h2bs) as compared to zinc contentand other traits. Low heritability of IP content indicated the environmental influence on the trait.
... It is poorly digestible and the P stored in phytate is therefore only partly absorbed by humans and monogastric animals, as are the cations (Fe, Zn, Ca, Mg, K) in the phytate. Some reports suggest phytate may have anticancer properties (Kumar et al., 2010), but the authors note there is no clear effective dosage linked to the reported beneficial effects. What is clear, however, is that the indigestibility of phytate leads to high P loading in human and animal waste, which frequently ends up in rivers and lakes, causing eutrophication (Raboy, 2007). ...
Inefficient use of phosphorus (P) in agriculture adds to production costs, increases the risk of eutrophication of waterways,
and contributes to the rapid depletion of the world’s non-renewable rock phosphate supplies. The removal of large quantities
of P from fields in harvested grains is a major driver in the global P cycle, but opportunities exist to reduce the amount
of P in harvested grains through plant breeding. Using rice (Oryza sativa L.) as a model crop, we examine our current understanding of the process of P loading into grain and its regulation by genetic
and environmental factors. We expose a dearth of knowledge on the physiological processes involved in loading P into grains,
poor resolution of the genes and networks involved in P mobilization from vegetative tissues to grains, and limited understanding
of genetic versus environmental contributions to variation in grain P concentrations observed among genotypes. We discuss
potential breeding strategies and highlight key research gaps that should be addressed to facilitate these breeding approaches.
Given the strong economic and environmental incentives for a low grain P trait, we suggest that some of the investment and
resources currently directed to determining the molecular regulation of P starvation responses in model plant species should
be diverted to resolving the physiology, genetics, and molecular regulation of P loading into cereal grains.
... These phytate levels are similar to those previously reported by Raboy and Dickinson [35] for developing grain-type soybean seed. Phytate, formed during seed maturation, is the principal storage form of phosphorus in plant tissues [36] and plays an important role in mineral availability [37]. At R5 (the first week of sampling), TIA was 34.4 TUI/mg for 'Asmara' and 27.2 TUI/mg for 'Mooncake'. ...
Changes in physical, chemical and anti-nutritional characteristics of two vegetable soybean varieties (‘Asmara’ and ‘Mooncake’) during seed development were investigated. Pods were sampled weekly for 6 weeks starting from developmental stage 5 (R5) to 8 (R8). Changes over time in measured attributes were similar but the rate of change differed among the two varieties. In both varieties seed moisture content and intensity of green color decreased as seed developed with the most significant decline observed in the last 2 weeks of sampling. Seed weight peaked at R6 then gradually decreased thereafter, while seed hardness increased throughout the sampling period with ‘Asmara’ recording significantly higher seed hardness at R8. For both varieties, protein accumulation occurred mostly in the later stages, while significant lipid accumulation was observed in the early stages of development. Among the sugars, fructose content decreased with seed development, sucrose content increased to R6 before decreasing, and there was rapid accumulation of raffinose and stachyose in the last 2 weeks of sampling. Total phenolic content decreased between R5 and R6 but increased with further seed development. Tannin and phytate content in seed increased throughout the sampling period. Changes in trypsin inhibitory activity varied with variety reaching a maximum at R6 for ‘Asmara, and closer to maturation for “Mooncake’. Our data provide physical, chemical and anti-nutritional basis for harvesting vegetable soybean at R6 namely: peak seed weight and sucrose content, lower oligosaccharide and anti-nutrients values and intense green color.
... The reaction was primarily catalyzed by phytase [2]. So far, phytase has been widely used in feed industry, and also applied to food and beverage industries and so on [3]. Along with the fast development of genetic engineering, genes encodingphytase have been cloned and expressed from many microorganisms' strains [4]. ...
Phytase production by Pichiapastoris was used as a case to study the mechanism and strategy for optimization of heterologous protein production. It was found that the ratio of inducer-methanol to cell concentration had a significant influence on phytase production. In this case, we found that the optimum initial cell concentration and methanol concentration were 85 g/L and 10 g/L, respectively. During induction period, an easy-to-control methanol feeding method was proposed according to the optimal ratio of methanol to cell concentration at a range of 0.063 -0.132 g/g, and phytase activity and productivity reached 53984 U/mL and 529.25 U/(mL·h), respectively. The method for optimization of phytase production through controlling the optimal ratio maybe provide an alternative idea to enhance other heterologous protein production with P. pastoris .
... It was reported to have potential antioxidant properties in faba beans mainly due to chain-breaking ability rather than to chelating activity with transition metals (Carbonaro et al., 1996). Phytic acid or phytate when in salt form is the principal storage form of phosphorus in plant tissues (Kumar et al., 2010). It was formed during maturation of the plant seed and represents 60-90% of total phosphate in dormant seeds (Loewus, 2002). ...
Legume is a plant in the family of Fabacae or Leguminosae that rich in protein, carbohydrate, dietary fibre, and minerals. Germination of legume causes some important changes in the biochemical and a nutritional characteristic of the legumes that may be beneficial to human's health and nutritional status. This study was carried out to determine the effect of germination on total phenolic, tannin and phytic acid contents of soy beans and peanut. The process of germination was carried out by soaking legumes in water for 6 hours, followed by germinating them in wet muslin cloth for 48 hours. After germination, samples were dried and stored in refrigerator before analysis. Total phenolic, tannin and phytic acid were determined spectrophotometrically. Total phenolic contents were decreased significantly (p<0.05) in germinated peanut and soy bean while significant decreased (p<0.05) of tannin content was found in germinated peanut. Phytic acid content was decreased significantly (p<0.05) in germinated soy bean. Germination reduced total phenolic, tannin and phytic acid contents more in peanut compared to soy bean sample. The decreased in total phenolic, tannin and phytic acid content was due to enzymatic changes during germination period in seeds. Germinated beans can be incorporated with wheat-based food product such as bread or pasta to improve nutrition content.
... These results were quite comparable to those lately reported for ground coffees by Stelmach et al. (2014), who established that the contribution of bioaccessible Ca fraction was within 23.3–72.8% of the total concentration of this metal in infusions of ground coffees. In general, a differentiated content of oxalic and phytic acids in instant coffee samples could be responsible for lower bioaccessibility of this metal (Fairweather-Tait & Hurrell, 1996; Gibson, Perlas, & Hotz, 2006; Kumar, Sinha, Makkar, & Becker, 2010 ). Particularly oxalates and phytates could be responsible for lower absorption of Ca because they form insoluble salts with this metal. ...
... Sprouting is the practice of soaking and leaving seeds until they germinate and begin to sprout. This practice is reported to be associated with improvements in the nutritive value of seeds (Greiner et al., 2001; Kumar et al., 2010; Zanabria et al., 2006). At the same time, there are indications that germination is effective in reducing phytic acid (Kalpanadevi and Mohan, 2013). ...
Background. The lentil plant, Lens culinaris L., is a member of the Leguminoceae family and constitutes one of the most important traditional dietary components. The purpose of the current study was to investigate the effects of sprouting for 3, 4, 5 and 6 days on proximate, bioactive compounds and antioxidative characteristics of lentil (Lens culinaris) sprouts.
Material and methods. Lentil seeds were soaked in distilled water (1:10, w/v) for 12 h at room temperature (~25°C), then kept between thick layers of cotton cloth and allowed to germinate in the dark for 3, 4, 5 and 6 days. The nutritional composition, protein solubility, free amino acids, antinutritional factors, bioactive compounds and antioxidant activity of raw and germinated samples were determined using standard official procedures.
Results. Sprouting process caused significant (P ≤ 0.05) increases in moisture, protein, ash, crude fiber, protein solubility, free amino acids, total, reducing and nonreducing sugars. However, oil content, antinutritional factors (tannins and phytic acid) significantly (P ≤ 0.05) decreased. Results indicated that total essential amino acids of lentil seeds protein formed 38.10% of the total amino acid content. Sulfur-containing amino acids were the first limiting amino acid, while threonine was the second limiting amino acid in raw and germinated lentil seeds. Sprouting process has a positive effect on the essential amino acid contents and protein efficiency ratio (PER) of lentil sprouts. Phenolics content increased from 1341.13 mg/100 g DW in raw lentil seeds to 1411.50, 1463.00, 1630.20 and 1510.10 in those samples germinated for 3, 4, 5 and 6 days, respectively. Sprouted seeds had higher DPPH radical scavenging and reducing power activities.
Conclusions. Based on these results, sprouting process is recommended to increase nutritive value, and antioxidant activity of lentil seeds.
... The phytic acid is an organic acid common in plants which functions in the storage of phosphorus and cations for growth and it is a well-known inhibitor of mineral, proteins and trace element bioavailability (Sandberg et al., 1999). Notwithstanding, some works have reported positive effects of phytate as antioxidant, anti-diabetes or anti-cancer agent (Kumar et al. 2010). The phytate hydrolysis decreases the negative effects on mineral absorption and generates lower myo-inositol phosphates with potential specific biological activity that may positively affect human health (Shi et al., 2006 ). ...
Phytases are enzymes capable of sequentially dephosphorylating phytic acid to products of lower chelating capacity and higher solubility, abolishing its inhibitory effect on intestinal mineral absorption. Genetic constructions were made for expressing two phytases from bifidobacteria in Lactobacillus casei under the control of a nisin-inducible promoter. L. casei was able of producing, exporting and anchoring to the cell wall the phytase of Bifidobacterium pseudocatenulatum. The phytase from Bifidobacterium longum spp. infantis was also produced, although at low levels. L. casei expressing any of these phytases completely degraded phytic acid (2mM) to lower myo-inositol phosphates when grown in MRS medium. Owing to the general absence of phytase activity in lactobacilli and to the high phytate content of whole grains, the constructed L. casei strains were applied as starter in a bread making process using whole-grain flour. L. casei developed in sourdoughs by fermenting the existing carbohydrates giving place to an acidification. In this food model system the contribution of L. casei strains expressing phytases to phytate hydrolysis was low, and the phytate degradation was mainly produced by activation of the cereal endogenous phytase as a consequence of the drop in pH. This work shows the capacity of lactobacilli to be modified in order to produce enzymes with relevance in food technology processes. The ability of these strains in reducing the phytate content in fermented food products must be evaluated in further models.
... These formations act as both enzyme cofactors and as different metabolic processes. Phytates also completely prevent the formation of phytate-protein complexes of protein and amino acids [1,2]. The phytase enzyme is located in animals, plants, microorganisms and fungi. ...
Phytase enzyme was purified from the Pinar melkior (Lactarius piperatus) mushroom using ammonium sulfate precipitation and DEAE-sephadex ion exchange chromatography techniques. First, the purified phytase enzyme was covalently bound to the surface of magnetite-CTS NPs in yield of 87%. Then, optimum pHs of the free and immobilized enzymes were determined as 5.0 and 4.0, respectively. Optimum temperature of free and immobilized enzymes was found as 60°C. Also, the effects of some metal ions on activity of free and immobilized phytase enzymes were investigated. Also, research was undertaken as to whether the purified free and immobilized phytase enzyme could hydrolyze the phytic acid in many cereal products or not. And, it was discovered that the immobilized phytase enzyme hydrolyzed the phytic acid at the highest rate (75.02% rate) in wheat. From the findings obtained, that immobilized enzyme was quite resistant to temperature, pH and metal ions.
... Phytase is the enzyme that neutralizes the phytic acid (IV) substrate and liberates the phosphorus (Fig. 2). Phytic acid (IV) is known as a food inhibitor which chelates micronutrients – mainly divalent cations such as calcium , magnesium, zinc and iron, thus also reducing their bioavailability (Kumar et al. 2010). When phytic acid is bound to a metallic cation, it is known as phytate. ...
Due its innate ability to produce extracellular enzymes which can provide eco-friendly solutions for a variety of biotechnological applications, Paecilomyces variotii is a potential source of industrial bioproducts. In this review, we report biotechnological records on the biochemistry of different enzymes produced by the fermentation of the P. variotii fungus, including tannases, phytases, cellulases, xylanases, chitinases, amylases, and pectinases. Additionally, the main physicochemical properties which can affect the enzymatic reactions of the enzymes involved in the conversion of a huge number of substrates to high-value bioproducts are described. Despite all the background information compiled in this review, more research is required to consolidate the catalytic efficiency of P. variotii, which must be optimized so that it is more accurate and reproducible on a large scale. This article is protected by copyright. All rights reserved.
This article is protected by copyright. All rights reserved.
... sh lack the digestive enzymes necessary for efficient utilization of phytate phosphorus. Besides, phytate removal may be desirable because it potentially forms complexes with minerals and dietary proteins and decreases their bioavailability (Kumar et al., 2010). It also chelates with certain metal ions (such as calcium, zinc, copper and iron) to form insoluble protein– mineral–phytate complexes. ...
The objective of this research was to study the effect of some processing methods on phytic acid (a prominent anti-nutritive substance) and inorganic phosphorous content of the king legume soybean. The processing treatments viz. soaking and subsequent germination; kinema fermentation and heating were applied. It was observed that soaking for 12 hrs at room temperature under citric acid solution, distilled water and sodium bicarbonate solution significantly (p <0.05) lowered the phytic acid content of soybean by 7.99%, 6.38% and 7.20% respectively and also correspondingly lowered the inorganic phosphorous by 21.8%, 27.55% and 30.75% . Maximum destruction of phytic acid (35.1% reduction) occurred during germination for 120 hrs in 0.1% citric acid solution. This was further confirmed by increase of inorganic phosphorous content (196.22%) in corresponding treatments. A 46.07% significant reduction (p < 0.05) of phytic acid content over the control was noticed after 72 hrs of kinema fermentation. On the same interval, inorganic phosphorous content also significantly increased by 180%. Autoclaving was found more effective than dry heating and boiling also could reduce the phytic acid content of soybean. Autoclaving (121ºC for 15 min), dry heating (200ºC for 5 min) and boiling (100ºC for 30 min) significantly lowered (p< 0.05) soybean phytate by 20.76%, 12.84% and 14.84% respectively. In other hand, inorganic phosphorous content were increased significantly by 80.56%, 43.8% and 63.55% at the same time. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.11208 J. Food Sci. Technol. Nepal, Vol. 7 (102-106), 2012
... Studies on arsenic toxicity have focused mainly on arsenate because it is the dominant form in aerobic soils. Phytate, the salt form of phytic acid and an anti-nutrient is the principle storage form of phosphorus in plant tissues [16]. It is formed during maturation of seed and represents 60-90% of total phosphate in dormant seeds [17]. ...
Arsenic, a naturally occurring toxic metalloid, often builds up in soil as a result of massive lifting of contaminated ground water to irrigate crops. This raises great concern on environmental pollution beside possible adverse effects on crop growth and toxicity. The present experiment was taken up to investigate the interaction of arsenic and seed phytate content on germination and seedling development of some selected vegetable crops. Phytate is a storage form of phosphorus in seeds and phosphorus competes with arsenic due to their structural similarity. The present study focused on seed germination and seedling development of radish, carrot, amaranth, and cabbage under arsenic stress with special reference to seed phytate contents. Radish was the most tolerant while carrot was the most susceptible to arsenic among the vegetable crops. Radish with the highest phytic acid content in its seeds was found to have least reduction in germination and dry mater production, the lowest lipid peroxidation value and highest chlorophylls and carotenoids stability indices. Arsenic tolerance during the seedling stage of the selected crop species appeared to have strong positive association with the seed phytic acid content, pigment stability indices and strong negative association with lipid peroxidation value.
... They also contain anti-nutrients. Antinutrients are natural compounds in plants which affect bioavailability of nutrients and they include among others phytate, tannins, saponins oxalate, cyanogenic glycosides and hemagglutinin (Kumar et al., 2010). At low levels some antinutrients are beneficial to the body and are classified as phytochemical. ...
Dietary alterations have strong effects (both positive and negative) on health throughout life. Nutrition transition is implicated with the development of chronic non communicable diseases (NCD) and these are risk factors of disabilities and premature death in developing countries. Legumes have been shown to play important role in the prevention of NCD because of their constituents. This study assessed anti-nutrient, phytochemical and free fatty acid composition of dehulled and undehulled sweet princess watermelon (Citrullus lanatus) seed flour. Seeds were extracted manually from fresh ready-to-eat sweet princess watermelon fruit purchased from a local market in Enugu State, Nigeria. Water was used to wash off pulp on seeds before sun-drying for 72 h. The dried seeds were divided into two portions, one dehulled manually and milled and the other milled undehulled. Anti-nutrient, phytochemical and free fatty acids composition of the samples was determined in triplicate using standard procedures. Means were statistically separated and compared. The undehulled sample contained significantly (p<0.05) more hemagglutinin (16.80 mg/100 g) than the dehulled (10.19 mg/100 g). There was no significant differences in oxalate and phytate values of undehulled (0.09 and 0.24 mg/100 g, respectively) and dehulled (0.06 and 0.17 mg/100 g, respectively) samples. Differences in flavonoid and alkaloid contents of the samples were significant. The samples had varied palmitic, oleic and lauric acid values (0.12 g/100 g, 0.13 mg/100 g and 0.09 g/100 g, respectively in undehulled and 0.18 g/100 g, 0.21 mg/100 g and 0.14 g/100 g, respectively in dehulled). Dehulled sample had low levels of anti-nutrients except for tannins and appreciable amounts of phytochemicals and free fatty acids, its consumption should be popularized.
Mineral deficiencies result in a variety of health issues in humans, and alternative sources of minerals are greatly needed to address this problem. Clanis bilineata tsingtauica larvae are nutrient-rich and are prepared using several different cooking methods in China. In this study, the concentrations of ten different mineral elements were determined in the larvae of C. bilineata tsingtauica . The guts of larvae that had wriggled in soil contained abundant macro- and micronutrients at 4,800 and 271.68 mg/kg, respectively. Larvae that wriggled in soil contained high levels of phytic acid (1707.07 μg/g) and had the lowest mineral bioavailability. Expression studies indicated that genes related to phytic acid highly expressed in the hemolymph of larvae that had not wriggled in soil. This study shows that C. bilineata tsingtauica larvae are vital sources of minerals and that long-established dietary habits have a scientific basis, thus providing insight into the use of this alternative food source to improve human health.
Iron deficiency anemia is highly prevalent in developing countries due to the consumption of cereal‐based foods rich in phytate that chelates minerals such as iron and zinc making them unavailable for absorption by humans. The aim of the present study was to degrade phytic acid in composite flour (wheat/cassava/sorghum) bread by the addition of phytase‐producing yeasts in the baking process to achieve a phytate‐to‐iron molar ratio <1 and a phytate‐to‐zinc molar ratio <15, ratios needed to achieve an enhanced absorption by humans. The high‐phytase (HP)‐producing yeasts were two Saccharomyces cerevisiae (YD80 and BY80) that have been genetically modified by a directed mutagenesis strategy, and Pichia kudriavzevii TY13 isolated from a Tanzanian lactic fermented maize gruel ( togwa ) and selected as naturally HP yeast. To further improve the phytase production by the yeasts, four different brands of phytase‐promoting yeast extracts were added in the baking process. In addition, two yeast varieties were preincubated for 1 h at 30°C to initiate phytase biosynthesis. The phytate content was measured by high‐performance ion chromatography (HPIC) and the mineral content by ion chromatography (HPIC). The results showed that all three HP yeasts improved the phytate degradation compared with the composite bread with no added HP yeast. The composite bread with preincubated S. cerevisiae BY80 or P. kudriavzevii TY13 plus Bacto yeast extract resulted in the lowest phytate content (0.08 μmol/g), which means a 99% reduction compared with the phytate content in the composite flour. With added yeast extracts from three of the four yeast extract brands in the baking process, all composite breads had a phytate reduction after 2‐h fermentation corresponding to a phytate: iron molar ratio between 1.0 and 0.3 and a phytate: zinc molar ratio <3 suggesting a much‐enhanced bioavailability of these minerals.
There are a wide variety of plant-based fermented foods around the world. However, the scope of this book is plant-based products that are alternatives to animal-derived products. Therefore, this chapter is based on the utilization of fermentation during plant-based foods and fermented foods from milk analogs, a.k.a. plant-based milk. The demand for plant-based milk and meat alternatives is increasing due to various factors such as food allergies, the downsides of animal-based food production to the environment, as well as ethical discussions regarding the use of animals. The changes in lifestyles through a healthier diet based on more plant-based foods rather than animal-derived products have led the food industry and academia to search for ways to produce plant-based alternatives to meet the needs of consumers. Fermented foods are considered to hold an important place in a healthy diet and have been a part of the human diet since ancient times. Developing alternative products to animal-derived fermented foods has been one of the focuses of the plant-based food market.
Phytic acid (PA), an endogenous antinutrient in cereals and legumes, hinders mineral absorption by forming less bioavailable, stable PA-mineral complexes. For individual micronutrients, the PA-to-mineral molar ratio below the critical level ensures better bioavailability and is achieved by adding minerals or removing PA from cereals and pulses. Although several PA reduction and fortification strategies are available, the inability to completely eradicate or degrade PA using available techniques always subdues fortification's impact by hindering fortified micronutrient absorption. The bioavailability of micronutrients could be increased through simultaneous PA degradation and fortification. Following primary PA reduction of the raw material, the fortification step should also incorporate additional essential control stages to further PA inactivation, improving micronutrient absorption. In this review, the chemistry of PA interaction with metal ions, associated controlling parameters, and its impact on PA reduction during fortification is also evaluated, and further suggestions were made for the fortification's success.
In this study, pumpkin seeds peptide was purified, characterized, and evaluated for their zinc‐chelating capability, as well as in vitro bioaccessibility and transportation. Raw pumpkin seeds protein hydrolysate (PSPH) was produced by papain hydrolysis. The peptide fractions with the highest zinc‐chelating abilities were purified using immobilized metal affinity chromatography (IMAC) followed by gel filtration chromatography (GF). Eight peptides were identified, two of which with the lowest molecular weights were synthesized (RPKHPLK and RPKHPLSHDL) for determining potential bioaccessibility and bioavailability. Our results showed that the gastrointestinal stability of RPKHPLK‐Zn and RPKHPLSHDL‐Zn was higher than that of inorganic zinc salts in the simulated gastrointestinal tract model. Furthermore, the influence of the peptide zinc chelates on zinc transport was explored in vitro using Caco‐2 cell monolayer model. It was also shown that both RPKHPLK‐Zn and RPKHPLSHDL‐Zn could increase zinc transport rate and may be used to facilitate effective zinc absorption. The result of this study may provide important implications for developing plant protein foods with higher nutritional value.
Practical Application
As a potential alternative protein source, pumpkin seeds may find promising applications in plant‐based foods and drinks to meet the growing market for nonanimal foods. In this study, pumpkin seed protein peptides were prepared and purified, and the zinc‐chelating peptides were identified and evaluated for the abilities to promote the uptake of zinc. This type of mineral peptide chelates could be incorporated into plant‐based foods to increase mineral contents, which is significantly higher in foods originated from animals. The result of our study may provide important information for food industry to increase the nutritional value of plant‐based foods.
Over the past years, the shift toward plant‐based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food systems. Nevertheless, the many benefits of bean consumption may not be realized in large parts of the world, since long cooking time (lack of convenience) limits their utilization. This review focuses on the current insights in the cooking behavior (cookability) of common beans and the variables that have a direct and/or indirect impact on cooking time. The review includes the various methods to evaluate textural changes and the effect of cooking on sensory attributes and nutritional quality of beans. In this review, it is revealed that the factors involved in cooking time of beans are diverse and complex and thus necessitate a careful consideration of the choice of (pre)processing conditions to conveniently achieve palatability while ensuring maximum nutrient retention in beans. In order to harness the full potential of beans, there is a need for a multisectoral collaboration between breeders, processors, and nutritionists.
Common beans are nutrient-rich crops, an important source of protein, micro minerals (Fe and Zn), and vitamins. Varieties of beans have been releasing by the Ethiopian Institute of Agricultural Research, but for some varieties, a comprehensive nutritional content was not studied. Therefore, the study aims to identify varieties having a better nutritional quality and canning quality, besides research has to be done for profiling. Results of the present finding revealed that significant differences were observed at P ≤ 0.05 for all analyzed parameters. The seed weight/100 seed, cooking time, and percent of non-soakers were varied respectively from 17.18–53.17 g/100 seed, 30.0–51.33 min, and 0.0–4.00%, meanwhile percentage washed drained weight and hydration coefficient value was found to be 60.06–64.47%, and 1.25–1.68. Visual appearance quality parameters; starchiness, clumping, and splitting degree were also enclosed and significant differences were observed. Proximate compositions such as fiber, ash, and protein contents were covered from 4.07–7.33, 3.62–4.60 and 17.96–25.73%, respectively. Iron and Zinc values also found in the array of 0.02−36.6 and 0.49−5.45 as measured by mg/100 g, and phytate value was found to be 8.1–23. 59 mg/g. According to this research finding PAN-182, G-4445, and Roba bean varieties were found best for canning purpose and nutritional quality. Therefore, selected bean varieties should be considered for developing bean-based protein and micronutrient-rich food, canning industry, and bean breeders.
Is phytic acid (IP6) an undesirable constituent for vegetables and foods? This question is getting harder to answer. Phytic acid contributes to mineral/protein deficiency, but also brings about potential physiological benefits. Both the positive and negative effects boil down to the interactions among IP6, metal ions, and biopolymers. In the wake of the booming market of plant‐based foods, an unbiased understanding of these interactions and their impacts on the foods themselves is a necessity to the smart control and utilization of plant‐sourced phytates. This overview presents updated knowledge of IP6‐related interactions, with a strong focus on their contributions to food functionality, processability, and safety.
Food‐to‐food fortification (FtFF) is an emerging food‐based strategy that can complement current strategies in the ongoing fight against micronutrient deficiencies, but it has not been defined or characterized. This review has proposed a working definition of FtFF. Comparison with other main food‐based strategies clearly differentiates FtFF as an emerging strategy with the potential to address multiple micronutrient deficiencies simultaneously, with little dietary change required by consumers. A review of literature revealed that despite the limited number of studies (in vitro and in vivo), the diversity of food‐based fortificants investigated and some contradictory data, there are promising fortificants, which have the potential to improve the amount of bioavailable iron, zinc, and provitamin A from starchy staple foods. These fortificants are typically fruits and vegetables, with high mineral as well as ascorbic acid and β‐carotene contents. However, as the observed improvements in micronutrient bioavailability and status are relatively small, measuring the positive outcomes is more likely to be impactful only if the FtFF products are consumed as regular staples. Considering best practices in implementation of FtFF, raw material authentication and ingredient documentation are critical, especially as the contents of target micronutrients and bioavailability modulators as well as the microbiological quality of the plant‐based fortificants can vary substantially. Also, as there are only few developed supply chains for plant‐based fortificants, procurement of consistent materials may be problematic. This, however, provides the opportunity for value chain development, which can contribute towards the economic growth of communities, or hybrid approaches that leverage traditional premixes to standardize product micronutrient content.
There has been an increasing trend in recent times for taking more of green leafy vegetables (GLV) portion in the human diet. Among various GLVs available for human consumption, some are confined to a specific region and few are available in many parts of the world. Kale (Brassica oleracea L. var. acephala) is among the latter group which belongs to Brassicaceae family. This review summarizes the nutritional composition and anti-nutritional factors of kale available in different parts of the world. Consideration was also given for summarization of the studies reported on health benefits, pharmacological activities and different food products. It is noted from the literature that kale is a good source of fiber and minerals like potassium with higher calcium bioavailability than that of milk. Kale also contains prebiotic carbohydrates, unsaturated fatty acids and different vitamins while the anti-nutritional factors such as oxalates, tannins and phytate are present in higher concentrations. Research studies are reported different health beneficial activities of the kale like protective role in coronary artery disease, Anti-inflammatory activity, Antigenotoxic ability, gastro protective activity, inhibition of the carcinogenic compounds formation, positive to gut microbes, anti-microbial against specific microorganisms. However, in case of value-added products kale was reported limited usage like, in baked products and beverages. Finally, concluded that, kale has good potential to use in different food and nutritional applications.
Modifications of nutritional properties (amino acids, available lysine, protein digestibility, fatty acids, fiber, inositol phosphate (IPs), free and bound phenolics, and antioxidant properties) of whole rice ingredients processed by soaking, germination, and/or extrusion cooking were evaluated. Soaking and germination reduced proteins by lixiviation and hydrolysis, respectively. Lysine was the limiting amino acid. Polyunsaturated fatty acids increased after germination. Protein digestibility was 100% for germinated rice, decreased to 75% after the extrusion process. Fiber content decreased around 73% after the extrusion of soaked and germinated flours. Soaking‐extrusion combined processes produces >50% IPs reduction. Germination‐extrusion produced flours with the highest antioxidant capacity (54 µmol trolox g⁻¹), which was in accordance with the highest content of free and bound phenolics (66 and 69 mg GA 100 g⁻¹, respectively). Grain treatments changed nutritional properties of flours resulting in low antinutrient whole grain ingredients, which could be used to develop whole grain‐based foods.
Practical applications
Phytic acid (PA) is an antinutrient having negative effects on mineral bioavailability and protein digestibility. There are processes such as soaking, germination, and extrusion, which alone or combined can decrease PA. However, nutritional composition and functionality of flours can change. We observed PA was highly reduced by soaking or germination combined with extrusion and antioxidant capacity and phenolic content increased in germinated and germinated‐extruded flours compared to the other treatments. These modified whole grain rice flours low in anti‐nutrients could be used in the production of expanded products or pre‐cooked ingredients to develop whole grain based foods nutritionally improved.
Phytate is a potent inhibitor of mineral absorption in humans occurring in plant-based food. Application of lactobacilli that produce phytate-degrading enzymes (phytases) to reduce phytate is an interesting yet a not much explored sector of research. Therefore, phytate dephosphorylation by Lactobacillus plantarum MTCC 1325 was evaluated. Cells at stationary phase showed phytase activity which was maximal at 24 h of growth. Glucose concentration and the type of phosphorous source in the media modulated the enzyme activity. Fermentation of cereal and/or legume flours with the strain resulted in phytate reduction with the highest in sorghum (73%) and the lowest in horse gram (34%). Further, the strain showed tolerance to acid, bile, and simulated gastrointestinal fluid. Significant phytase activity in the presence of simulated gastrointestinal fluids along with the ability to produce phytases post-exposure to simulated gastrointestinal fluids is of interest. To the best of our knowledge, this is the first report on the effect of simulated gastrointestinal fluid on cell-associated phytases of lactobacilli. The results of the investigation indicate that L. plantarum MTCC 1325 could be used as a starter in cereal-legume fermentation and as potential probiotics to achieve phytate hydrolysis in food matrices and also in gastrointestinal tract.
Although conventional feedstuffs are most desirable ingredients in poultry nutrition, they are costly and largely used as human food, hence the need for alternative feedstuffs such as Jackfruit seeds (JS) and Java plum seeds (JPS). This study was conducted to: (1) determine availability using a baseline survey conducted in Kampala and Mbale districts; (2) chemical composition (laboratory analysis); (3) suitability (feeding trials) of JS and JPS as feed for poultry. The seeds were pre-treated to remove anti-nutrients by soaking and thereafter: (1) fermenting in wood ash (SFWA); (2) boiling (SB); (3) roasting (SR); (4) autoclaving (SA); (5) boiling and fermenting (SBF); (6) fermenting and roasting (SFR); (7) boiling, fermenting and roasting (SBFR). SBF JS and JPS were selected for determining apparent metabolisable energy and the performance of broiler chickens because they reduced both tannins and oxalates from JS by ˃85%, and tannins from JPS by 62.4%. Baseline survey revealed that JS and JPS were available, and annual production in Kampala and Mbale districts was 1,028 and 249 tonnes, respectively. Chemical analysis showed that SBF JS had more proteins (140 ± 3.00 g/kg) than maize (99.6 ± 3.32 g/kg) and other common conventional feedstuffs such as barley and millet. Apparent metabolisable energy of SBF JSM and JPSM was 9.87 MJ and 14.7 MJ per kg, respectively. SBF JSM was included at 80 g/kg in broiler diets without adversely effecting growth rate, FCR and nutrient utilization of birds but the performance was depressed when SBF JPSM was included at 80 g/kg. In conclusion, JS and JPS can be used as energy sources for poultry feeding but they contain anti-nutrients such as triterpenes, sterols, and courmarins, which must be removed before the seeds are included in the diets. It was recommended that: (1) further processing techniques be devised to remove anti-nutrients from JS and JPS, one of them being boiling the seeds in a pressure cooker and subsequent fermentation for more than one week; (2) economic implication of using SBF JSM and JPSM in poultry diets be studied; (3) use of SBF JSM and JPSM in poultry feeding be promoted.
Phytic acid is involved in storage of phosphorus and minerals in soybeans. The effects of 6 basic plant hormones on phytic acid degradation were investigated. After 6 days of germination, phytic acid contents in soybean sprouts decreased by 70%, compared with day 0 soybeans. Zn and Fe bioavailability of 6-day-old germinating soybean both significantly increased (p<0.05), by contrast, Ca bioavailability decreased compared with controls. Phytic acid was detectable only in cotyledons of soybean sprouts during germination. In germinating soybeans, 39.19-45.85% and 54.15-60.81% of phytase existed in embryos and cotyledons, respectively. Unlike phytase, acid phosphatase was present mainly in cotyledons (92.57-97.51%). Among the 6 hormones, 50 mg/L indoleacetic acid (IAA) brought the highest degradation value to phytic acid content, meanwhile, Zn, Fe, and Ca bioavailability of IAA-treated soybeans were significantly (p<0.05) improved, compared with that of the control, respectively. © 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
Underutilized legumes are important group of crops which has special significance in subsistence farming and nutritional security of resource poor masses in developing countries. Among underutilized legumes, horsegram (Macrotylomauniflorum), family Fabaceae is one of the minor or lesser known neglected legume mainly cultivated in Asian and African countries as a dual purpose crop. It is a climate resilient legume which is well known for its drought hardiness and embraces favourable agronomic features suitable for cultivation on dry lands under poor fertility condition. It is comparable to other commonly consumed pulses in its nutritional value and serves as a cheap source of nutrition for unprivileged rural communities residing in inaccessible areas. Horsegram has excellent therapeutic properties and traditionally used to cure kidney stones, asthma, bronchitis, leucoderma, urinary discharges, heart diseases, piles etc. Besides, it also possess anti-diabetic, anti-ulcer activity and also helps in dietary management of obesity due to the presence of beneficial bioactive compounds. In the present review nutritional composition, antinutritional factors, medicinal properties and its possibilities to be exploited as functional/ medicinal food for health benefits are summarised. © 2015, Pakistan Agricultural Scientists Forum. All Rights Reserved.
Phytase/phosphatase activities, the phytic acid content, and Zn, Fe, and Ca bioavailability values of 4-d-germinated soybeans and mung beans were investigated. Phytase and phosphatase activities of germinated soybeans and mung beans both increased, compared with raw beans. The phytic acid contents declined in germinated soybeans by 57.5% and in mung beans by 76.0%. Zn and Fe bioavailability values increased in germinated beans and Ca bioavailability decreased. For incubation, the highest bioavailability values of Zn, Fe, and Ca, respectively, were achieved using an exogenous phytase treatment in mung beans (47.6, 44.6, and 51.5%). Soybeans exhibited values of 64.7, 60.6, and 47.9%, respectively, after a combined treatment with endogenous and exogenous phytases. Germination improves Zn and Fe bioavailability values of beans by increasing enzyme activity, but is time-consuming. Incubation is more efficient for improvement of Zn, Fe, and Ca bioavailability values in a short period of time. © 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
Iron (Fe) deficiency is a highly prevalent micronutrient insufficiency predominantly caused by a lack of bioavailable Fe from the diet. The consumption of beans as a major food crop in some populations suffering from Fe deficiency is relatively high. Therefore, our objective was to determine whether a biofortified variety of cream seeded carioca bean (Phaseolus vulgaris L.) could provide more bioavailable-Fe than a standard variety using in-vivo (broiler chicken, Gallus gallus) and in-vitro (Caco-2 cell) models. Studies were conducted under conditions designed to mimic the actual human feeding protocol. Two carioca-beans, a standard (G4825; 58 μg Fe/g) and a biofortified (SMC; 106 μg Fe/g), were utilized. Diets were formulated to meet the nutrient requirements of Gallus gallus except for Fe (33.7 and 48.7 μg Fe/g, standard and biofortified diets, respectively). In-vitro observations indicated that more bioavailable-Fe was present in the biofortified beans and diet (P
The aim of the study was the quantifaction of minerals and antinutritional factors in akara (AK) and its crude mass (CM). Deep-frying was performed on 5 consecutive days. Potassium and phosphorus were the most abundant elements naturally present (545-719 mg 100 g-1 and 210-375 mg 100 g-1, respectively), while sodium exhibited the highest contents (699-1,869 mg 100 g-1) because of salt addition to CM. The content of antinutritional factors in AK and CM were determined to be: 11.27 ± 0.17 and 9.9 ± 0.14 mol g-1 (InsP5); 2.92 ± 0.03 and 3.75 ± 0.11 mol g-1 (InsP6); 1.73 ± 0.16 and 1.68 ± 0.02 mg eq. CE g-1 (tannins); 6.35 ± 0.03 and 6.27 ± 0.03 mg g-1 (polyphenols); 0.50 ± 0.00 and 0.0 HU kg-1 (hemagglutinins). Deep frying led to a significant reduction (p 0.05) in the content of most of the minerals and antinutritional factors analyzed. Nonetheless, AK was shown to be a good source of K, P, Mg, Mn, Mo, Cr, Cu, Fe and Zn. However, bioavailability of the Fe and Zn was low.
It is widely understood that the 2 primary factors affecting dietary zinc absorption in adults are the quantities of zinc and phytate in the diet. Although a similar association of absorption to dietary zinc and phytate is presumed to exist in children, to our knowledge, no large-scale examination of the relation of zinc absorption to dietary and growth factors has been conducted.
The goal was to apply an adult absorption model and related models to data from zinc absorption studies of infants and children in order to determine the nature of the relation of zinc absorption to dietary zinc and phytate, age, body size, and zinc homeostatic variables.
Data from 236 children between 8 and 50 mo of age were obtained from stable-isotope studies of zinc absorption. Statistic and mechanistic models were fit to the data using linear and nonlinear regression analysis.
The effect of dietary phytate on zinc absorption when controlling for dietary zinc was very small and not statistically discernable (P = 0.29). A 500-mg/d increase in dietary phytate reduced absorbed zinc by <0.04 mg/d. Absorption was observed to vary with age, weight, and height (P < 0.0001) when controlling for dietary zinc. For example, absorption from 6 mg/d of dietary zinc increased by as much as 0.2 mg/d with a 12-mo increase in age. Absorption varied with weight and exchangeable zinc pool size (0.01 < P < 0.05) when controlling for dietary zinc and age.
The absence of a detectable phytate effect on zinc absorption raises caution about use of dietary phytate:zinc molar ratios to predict zinc bioavailability and does not support phytate reduction as a strategy to improve zinc status of young children. The effect of age on zinc absorption and absence of phytate effect should facilitate estimations of dietary zinc needs in young children.
© 2015 American Society for Nutrition.
lobally, more than 800 million people are undernourished while >2 billion people have one or more chronic micronutrient deficiencies (MNDs). More than 6% of global mortality and morbidity burdens are associated with undernourishment and MNDs. Here we show that, in 2011, 3.5 and 1.1 billion people were at risk of calcium (Ca) and zinc (Zn) deficiency respectively due to inadequate dietary supply. The global mean dietary supply of Ca and Zn in 2011 was 684 ± 211 and 16 ± 3 mg capita−1 d−1 (±SD) respectively. Between 1992 and 2011, global risk of deficiency of Ca and Zn decreased from 76 to 51%, and 22 to 16%, respectively. Approximately 90% of those at risk of Ca and Zn deficiency in 2011 were in Africa and Asia. To our knowledge, these are the first global estimates of dietary Ca deficiency risks based on food supply. We conclude that continuing to reduce Ca and Zn deficiency risks through dietary diversification and food and agricultural interventions including fortification, crop breeding and use of micronutrient fertilisers will remain a significant challenge.
Aquaculture pollution is a major concern among the entrepreneurs, farmers and researchers. Excess discharge of phosphorus and nitrogen into the water bodies is the principal pollutant responsible for this. Plant-based feed ingredients due to its high phytic acid content enhances both nitrogen and phosphorus discharge thereby increasing the pollution level. Dietary phytase treatment is probably the best answer to address this problem. This review explains the nature and properties of phytate, its interactions with other nutrients and the application of phytase in aquafeed to reduce the pollution. This review also covers the different biotechnological aspects for lowering the phytic acid level in the common aquafeed ingredients, as an alternate approach to controlling the pollution level. Some of future research needs have also been highlighted to attract the attention of more researchers to this area.
Aquaculture pollution is a major concern among the entrepreneurs, farmers and researchers. Excess discharge of phosphorus and nitrogen into the water bodies is the principal pollutant responsible for this. Plant-based feed ingredients due to its high phytic acid content enhances both nitrogen and phosphorus discharge thereby increasing the pollution level. Dietary phytase treatment is probably the best answer to address this problem. This review explains the nature and properties of phytate, its interactions with other nutrients and the application of phytase in aquafeed to reduce the pollution. This review also covers the different biotechnological aspects for lowering the phytic acid level in the common aquafeed ingredients, as an alternate approach to controlling the pollution level. Some of future research needs have also been highlighted to attract the attention of more researchers to this area.
Aquaculture pollution is a major concern among the entrepreneurs, farmers and researchers. Excess discharge of phosphorus and nitrogen into the water bodies is the principal pollutant responsible for this. Plant-based feed ingredients due to its high phytic acid content enhances both nitrogen and phosphorus discharge thereby increasing the pollution level. Dietary phytase treatment is probably the best answer to address this problem. This review explains the nature and properties of phytate, its interactions with other nutrients and the application of phytase in aquafeed to reduce the pollution. This review also covers the different biotechnological aspects for lowering the phytic acid level in the common aquafeed ingredients, as an alternate approach to controlling the pollution level. Some of future research needs have also been highlighted to attract the attention of more researchers to this area.
During the past decade, the inclusion of microbial phytase in poultry diets has increased remarkably, mainly in response to heightened concerns over phosphorus (P) pollution of the environment. The capacity of this feed enzyme to release phytate-bound P and reduce P excretion is now well documented. Effectively, phytase is an alternative, economical P source and, as global phosphate reserves are not renewable, this is beneficial to their preservation. Based on limited studies, it appears that exogenous phytase hydrolyses less than 0.35 of dietary phytate in broilers at the ileal level. If so, there is considerable scope to enhance phytate degradation by the introduction of more effective phytate-degrading enzymes or enzyme combinations, and facilitative nutritional and management strategies. Alternatively, dietary phytate concentrations may be reduced by the inclusion of selected, low-phytate feedstuffs or dephytinised feed ingredients. There is a distinct possibility that phytate negatively influences protein and energy utilisation in poultry and, as these influences would be ameliorated by phytase, there are substantial, practical implications. Nevertheless, there is still no consensus as to the extent that phytase enhances protein and energy utilisation. Responses in amino acid digestibilities following phytase supplementation are variable and the underlying mechanisms have not been completely understood; consequently, these two aspects are considered in detail in this review. The impact of phytase on protein and energy utilisation may be more positive than generally realised, but this should become increasingly evident if greater phytate degradation rates can be achieved. The experimental use of dephytinised feed ingredients may define the negative impact of phytate on protein and energy utilisation and facilitate the identification of the contributing factors, particularly in relation to energy utilisation. Some recent studies suggest that phytate increases, and phytase decreases, endogenous sodium losses. Although the basis for this phytate-induced shift of sodium into the gut lumen is not clear, it may have implications for acid–base homeostasis and intestinal uptakes of glucose and amino acids. If the momentum in the practical acceptance of microbial phytase in poultry diets continues, it is likely that phytase feed enzymes will re-define nutrient requirements, particularly in relation to P and calcium, and increasingly contribute to ecologically sustainable poultry production in the future. This would be facilitated by a more fundamental research focus, which, arguably, has been lacking in the past.
We investigated the effects of inositol hexaphosphate (InsP6) on growth inhibition and differentiation of human prostate cancer cells PC-3 in vitro. A significant dose- and time-dependent growth inhibition was observed as tested by the MTT-incorporation assay (P < 0.05 at 1 mM InsP6 after 24 h treatment, P < 0.01 at 0.1 mM after 3 days). DNA synthesis as determined by [3H]thymidine incorporation assay was also suppressed by InsP6 in a dose-dependent manner, occurring as early as 3 h after treatment and continuing up to 48 h (P < 0.01 at 1 mM InsP6). A 9- to 10-fold increase (P < 0.01) in expression of HLA class I molecule associated with tumor immunosurveiUance and cell differentiation was induced
by InsP6. The marker for prostatic cell differentiation, prostate acid phosphatase, was significantly (P < 0.05) increased after 48 h treatment at 0.5–5 mM InsP6. Since InsP6 strongly inhibits growth and induces differentiation in human prostate cancer cells in vitro, in vivo studies using a tumor xenograft model and a prostate carcinogenesis model are warranted to validate the efficacy of InsP6 in the treatment and prevention of prostate cancer.
The rat trachea! epithelial (RTE) cell focus inhibition assay was used to identify potential Chemopreventive agents. Ninety-nine agents were eval uated for their ability to inhibit benzo(a)pyrene-induced transformation of RTE cells. Freshly isolated RTE cells were exposed to benzo(a)pyrene alone or in combination with a Chemopreventive agent. After 30 days in culture, transformed foci were scored and inhibition was quantitated. In these studies, foci formation was inhibited mainly by agents which mod ulate the initiation of carcinogenesis by altering drug-metabolizing en zymes, inhibiting the binding of benzo(a)pyrene to DNA, enhancing de toxification of activated carcinogens, or by inducing epithelial cell differentiation. Such agents include antioxidants, free radical scavengers, glutathione S-transferase enhancers, vitamins, retinoids, and sulfhydryl compounds. Agents which inhibit ornithine decarboxylase and arachi- donic acid metabolism were not as effective. The RTE assay provides important data for agent selection prior to whole animal-screening assays in the development of chemoprevention drugs.
PHYTATE (myo-inositol hexakisphosphate, InsP6) is a common constituentof plants, largely stored as a complex salt of Mg2+, K+, and proteins within subcellular single-membrane particles (globoids, aleurone grains) in grains and seeds. As much as 60-80% of the phosphorus present in such organs may be InsP6 [35,36,55]. Other cations including Ca2+, Zn2+, Fe3+, and Cu2+ are usually present in measurable quantities. More recently, significant amounts of InsP6 have been found to occur in protista and higher animals, including humans wherein this compound may have significant functions involving signal transduction and cellular regulation [57,63]. This chapter on the biosynthesis of phytic acid begins with an introduction to the biosynthesis of myo-inositol, the carbocyclic structure of InsP6. An overview of myo-inositol mono-and polyphosphates follows. Because specific Ins(n)Pns are involved in discrete processes leading to signal-transducing polyphosphates [Ins(1,4,5)P3, Ins(1,3,4,5)P4, etc.], InsP6 biosynthesis, and InsP6 breakdown, each must be dealt with separately because intermediate phosphate esters are often unique. Finally, selected biochemical properties and functional aspects of phytic acid will be discussed.
Epidemiological studies suggest an inverse relationship between the intake of dietary fiber, particularly fiber from cereal grains, and colon cancer risk. Animal model assays have demonstrated that the protective effects of dietary fiber on colon cancer development depend on the nature and source of the fiber. Wheat bran (WB) appears to inhibit colon tumorigenesis more consistently than do oat bran or corn bran. This study was designed to determine whether specific WB fractions such as WB fiber, WB lipids, or phytic acid differentially affect, colon carcinogenesis in a well-established colon cancer model. In addition, the modulating effect of specific fractions of WB on the activities of inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-1 and COX-2 enzymes were assessed in colon tumors as those have been shown to play a role in tumor progression. At 5 weeks of age, groups of male F344 rats were assigned to one of six diets: a high-fat diet containing 10% WB (control diet) and experimental high-fat diets containing 10% dephytinized WB (WB-P), 10% defatted WB (WB-F), 10% dephytinized and defatted WB (WB-PF), 10% WB-PF fortified with 2% bran oil and/or with 0.4% phytate, At 7 weeks of age, all rats except those in the vehicle-treated groups were given two weekly s.c. injections of azoxymethane (AOM) at a dose rate of 15 mg/kg body weight/week. They continued to receive their respective diets until 50 weeks after carcinogen treatment and were then killed. Colon tumors were analyzed for iNOS, COX-1, and COX-2 expression and enzymatic activities. Colon tumors were evaluated histopathologically and classified as adenomas and adenocarcinomas. We found that removal of phytic acid (WB-P) or lipids (WB-F) from WB had no significant effect on colon tumor incidence (% animals with tumors) or multiplicity (tumors/animal), whereas removal of both phytate and lipids from WB (WB-PF) significantly increased colon tumor multiplicity and volume. Interestingly, WB-PF fortified with excess bran oil or with bran oil plus phytate significantly inhibited colon tumor incidence, multiplicity, and volume; but supplementation of WB-PF with phytate alone had no significant effect on colon tumorigenesis in rats suggesting that lipid fraction of WB possesses tumor-inhibitory properties. Moreover, feeding WB-PF diet significantly increased iNOS, total COX and COX-2 enzyme activities, and iNOS protein expression in colon tumors as compared with wheat bran control diet. Feeding the WB-PF that was fortified with excess bran oil alone or with bran oil plus phytate significantly suppressed the activities of MOS and COX-2 as well as the expression of iNOS and COX-2 in colon tumors compared with that in rats fed the WB diet or WB-PF diet. The study demonstrates for the first time that the lipid fraction of wheat bran has strong colon tumor inhibitor properties. The exact mechanism(s) by which the lipid fraction of WB inhibits colon carcinogenesis in addition to alteration of iNOS and COX activities remains to be elucidated. Additional studies are warranted to identify biologically active constituents of lipid fraction of WB and their relative role in colon tumor inhibition.
PHYTATE (myo-inositol hexakisphosphate, InsP6) widely occurs in plantseeds and/or grains [1-4], roots and tubers [1,3,5,6], fruits and vegetables [3,5,6], nuts [3,5], pollen of various plant species [7-9], and organic soils [10,11]. The phytate fraction of organic soil contains a mixture of phosphorylated derivatives of myo-, chiro-, scyllo-, and neo-inositol [12]. Inositol phosphates with fewer than six phosphate groups, such as myo-inositol 1,3,4,5,6pentakisphosphate, have been isolated and identified from the nucleated erythrocytes of birds, turtles, and freshwater fish [13-17].
Phytic acid is present in many plant systems, constituting about 1 to 5% by weight of many cereals and legumes. Concern about its presence in food arises from evidence that it decreases the bioavailability of many essential minerals by interacting with multivalent cations and/or proteins to form complexes that may be insoluble or otherwise unavailable under physiologic conditions. The precise structure of phytic acid and its salts is still a matter of controversy and lack of a good method of analysis is also a problem. It forms fairly stable chelates with almost all multivalent cations which are insoluble about pH 6 to 7, although pH, type, and concentration of cation have a tremendous influence on their solubility characteristics. In addition, at low pH and low cation concentration, phytate-protein complexes are formed due to direct electrostatic interaction, while at pH > 6 to 7, a ternary phytic acid-mineral-protein complex is formed which dissociates at high Na+ concentrations. These complexes appear to be responsible for the decreased bioavailability of the complexed minerals and are also more resistant to proteolytic digestion at low pH. Development of methods for producing low-phytate food products must take into account the nature and extent of the interactions between phytic acid and other food components. Simple mechanical treatment, such as milling, is useful for those seeds in which phytic acid tends to be localized in specific regions. Enzyme treatment, either directly with phytase or indirectly through the action of microorganisms, such as yeast during breadmaking, is quite effective, provided pH and other environmental conditions are favorable. It is also possible to produce low-phytate products by taking advantage of some specific interactions. For example, adjustment of pH and/or ionic strength so as to dissociate phytate-protein complexes and then using centrifugation or ultrafiltration (UF) has been shown to be useful. Phytic acid can also influence certain functional properties such as pH-solubility profiles of the proteins and the cookability of the seeds.
Phytic acid is a compound found in cereal grains, legumes, nuts and oilseeds. It is considered to be an antinutrient due to its ability to bind minerals, proteins and starch at physiological pH. However, recent evidence indicates that phytic acid has healthful effects. Reductions in glycemic response to starchy foods as well as lower plasma cholesterol and triglyceride levels have been observed with endogenous phytate consumed in foods or with the addition of purified sodium phytate. In addition, phytic acid has anticancer effects in the colon and mammary gland in rodent models and in various tumor cell lines in vitro. In view of these beneficial effects, the term "antinutrient" used to describe food constituents like PA needs to be reevaluated.
Phytase was extracted from baker's yeast with 2% CaCl2 and purified by ammonium sulfate fractionation and DEAE-cellulose chromatography. With phytate as substrate, the purified enzyme showed an optimum pH of 4.6, an optimum temperature of 45 °C and Km = 0.21 mM. The enzyme activity increased by adding Fe++ and decreased in the presence of chelating agents. Yeast phytase displayed a broad substrate specificity. Inositol mono-phosphate was hydrolyzed by this enzyme much faster than the other inositol phosphates (di-, tri-, tetra-, penta-, and hexaphosphate).
The effects of dietary phytate upon total cholesterol, triglycerides and divalent cation levels in serum of 3-mo-old female Fischer rats were investigated. Elevation of total cholesterol and triglycerides in serum resulting from the administration of 0.6% cholesterol-supplemented diet was accompanied by a 28% decrease in serum copper and a 27% increase in serum zinc/copper ratio. Addition of monopotassium phytate to the cholesterol-enriched diet for 6 w significantly lowered both serum total cholesterol by 32% and triglycerides by 64%, accompanied by decreases in serum zinc of 32% and zinc/copper ratio of 27%. Addition of phytate to the unsupplemented diet reduced total cholesterol by 19% and triglycerides by 65% without significantly affecting the zinc/copper ratio. Addition of phytate to either the cholesterol-supplemented or unsupplemented diet reduced serum levels of calcium and magnesium by about 10%, but did not affect calcium/magnesium ratios.
Phytate, myo inositol hexakis (dihydrogen phosphate) is found in all plant seeds, many roots and tubers. Its synthesis follows pollination and its content increases with maturity. The greatest concentration is found in legume seeds, bran and germ of cereal grains. Small amounts are found in many fruits and vegetables except stem and leafy vegetables. Phytate has been shown to be associated with protein, as magnesium salts in sesame, and is water soluble in corn germ. Phytate complexes with divalent elements with varying degrees of tenacity. The solubility of these complexes varies with pH. Zinc phytate is least soluble at pH 6 and is less soluble than calcium or other mineral complexes at this pH. Kinetic synergism of calcium and zinc with phytate causes a complexation less soluble than either separately. Saliva and pancreatic fluid secrete large quantities of zinc equivalent to as much as three times the dietary intake which is also vulnerable to phytate complexation. The mechanism of phytate action in the gastrointestinal tract is related to complexation and subsequent prevention of absorption and reabsorption of zinc. The complexation can be equated to a phytate:zinc molar ratio and the relative hazard may be subsequently estimated from such data.
Marine yeast strains from different habitats were isolated and phytase-producing marine yeasts were screened. Of the 327 yeast strains isolated, 10 showed comparatively higher phytase activity. Physiological and biochemical characters of these 10 strains, and optimum pH and temperature of the crude phytases produced by them were examined. Partial sequences of the 18S rDNA were also analyzed. Based on the physiological and biochemical characters and phylogenetic analyses, the 10 strains were found to be closely related to Hanseniaspora uvarum (strain WZ1), Yarrowia lipolytica (strain W2B), Kodamaea ohmeri (strain BG3), Candida carpophila (strain N12C), Issatchenkia orientalis (strain YF04C), Candida tropicalis (strain MA6), Yarrowia lipolytica (strain YF08), Candida carpophila (strain NY4E), Candida tropicalis (strain YF12C), and Candida tropicalis (strain MB2). They were obtained from gut of unknown fish, gut of Holothuria scabra, gut of Hexagrammos otakii, gut of Hexagrammos otakii, gut of Synechogobius hasta, and seawater. It is interesting to note that some marine yeast strains could produce alkaline phytase. This is the first report of marine yeast strains capable of producing extracellular phytase or cell-bound phytase. The results also indicated that phytase-producing marine yeasts were diverse enough to be used in bioremediation of marine phosphorous pollution.
Phosphorus has been known as an essential component of animal body. However, the requirement has not been determined precisely because of the variable bioavailabilities of feedstuffs from plant origin. The bioavailability of P in various feedstuffs of plant origin varies from 10 to 60%, Digestibility and availability of the P differed considerably depending on the feed, The lowest values were found for maize (under 20%), the highest for wheat and triticale (over 50%). This is due to the proportion of phytate and the presence of intrinsic phytase. And the digestive tract of monogastric animals does not contain sufficient amounts of phytase, an enzyme that hydrolyses the unavailable phytate complexes to available, inorganic orthophosphates. Microbial phytase supplementation improves the P availability, and both intrinsic plant and microbial phytase improves the availability of P in feedstuffs of plant origin. In a mixture of feeds with low and high activity of intrinsic phytase and/or supplemented by commercial phytase, the P availability is additive, However, in the light of current results it seems that exceeding the P availability equal to 60-70% is unrealizable even at large microbial phytase doses.
Introduction. Inositol hexaphosphate (IP6) is a naturally occurring polyphosphorylated carbohydrate found in food sources high in fiber content. IP6 has been reported to have significant inhibitory effects against a variety of primary tumors including breast and colon. The effects of IP6 have not been evaluated in pancreatic cancer. We hypothesized that IP6 would significantly inhibit cell growth and increase the apoptotic rate of pancreatic cancer in vitro. Methods. Two pancreatic cell cancer lines (MIA PACA and PANC-1) were cultured using standard techniques and treated with IP6 at doses of 0.5, 1.0, and 5.0 mM/well. Cell viability was measured by MTT at 24 and 72 h. Apoptosis was evaluated by Annexin V-FITC and results calculated using FACS analysis. Statistical analysis was performed by ANOVA. Results. Significant reductions (p < 0.01) in cellular proliferation were observed with all IP6 concentrations tested in both cell lines and at both time points. Reductions in cell proliferation ranged from 37.1 to 91.5%. IP6 increased early and late apoptotic activity (P < 0.01). Necrosis was increased by treatment at higher doses (P < 0.05), corresponding to the observed increased inhibition of cellular proliferation. Conclusions. Treatment of pancreatic cancer with the common dietary polyphosphorylated carbohydrate IP6 significantly decreased cellular growth and increased apoptosis. Our findings suggest that IP6 has the potential to become an effective adjunct for pancreatic cancer treatment. Further in vivo and human studies are needed to evaluate safety and clinical utility of this agent in patients with pancreatic cancers.
The phytases (EC 3.1.3.26) and acid phosphatases (EC 3.1.3.2) of rice bran were purified. Four acid phosphatases were purified from rice bran: F1 and F2 had phytase activity, but F3 and F4 did not. The optimum pH of F1 and F2 for phytic acid were 4.4 and 4.6, respectively, and those of F1, F2, F3, and F4 for p-nitrophenyl phosphate were 5.1, 5.2, 5.4, and 6.0, respectively. Their molecular weights were estimated to be about 59-70K by SDS polyacrylamide gel electrophoresis, velocity density gradient centrifugation, and gel filtration on Ultrogel. The isoelectric points of F1, F2, F3, and F4 were 5.1, 5.1, 5.6, and 5.9, respectively. F1, F2, F3, and F4 had a violet color and F2 showed an absorption maximum peak at 560 nm. They had broad substrate specificities.
Phytic acid is present in many plant systems, constituting about 1 to 5% by weight of many cereals and legumes. Concern about its presence in food arises from evidence that it decreases the bioavailability of many essential minerals by interacting with multivalent cations and/or proteins to form complexes that may be insoluble or otherwise unavailable under physiologic conditions. The precise structure of phytic acid and its salts is still a matter of controversy and lack of a good method of analysis is also a problem. It forms fairly stable chelates with almost all multivalent cations which are insoluble above pH 6 to 7, although pH, type, and concentration of cation have a tremendous influence on their solubility characteristics. In addition, at low pH and low cation concentration, phytate‐protein complexes are formed due to direct electrostatic interaction, while at pH >6 to 7, a ternary phytic acid‐mineral‐protein complex is formed which dissociates at high Na concentrations. These complexes appear to be responsible for the decreased bioavailability of the complexed minerals and are also more resistant to proteolytic digestion at low pH. Development of methods for producing low‐phytate food products must take into account the nature and extent of the interactions between phytic acid and other food components. Simple mechanical treatment, such as milling, is useful for those seeds in which phytic acid tends to be localized in specific regions. Enzyme treatment, either directly with phytase or indirectly through the action of microorganisms, such as yeast during bread‐making, is quite effective, provided pH and other environmental conditions are favorable. It is also possible to produce low‐phytate products by taking advantage of some specific interactions. For example, adjustment of pH and/or ionic strength so as to dissociate phytate‐protein complexes and then using centrifugation or ultrafiltration (UF) has been shown to be useful. Phytic acid can also influence certain functional properties, such as pH‐solubility profiles of the proteins and the cookability of the seeds.
A 2 3 2 3 2 factorial experiment was designed to study the effect of microbial phytase (MP), citric
acid (CA), and crude protein (CP) and their interactions on mineral utilization by rohu, Labeo rohita,
juveniles. Two basal diets containing 25% (subnormal) or 35% (normal) CP were supplemented with
MP (units, U/kg) and CA (%) at 0, 0; 500, 0; 0, 3; and 500, 3, respectively and fed to 125 juveniles
(average initial weight: 13.16 g/fish). MP did not affect fecal ash content but CA (3%) addition
activated MP. Apparent absorption of Zn, its content in whole body and plasma, was significantly
(P , 0.05) higher in CA- and MP-fed groups. Interaction between CA and MP was found for
increased absorption of Na, P, K, Mn, Mg, Fe, and N, their concentrations in whole body and plasma.
Cu and Ca absorption, and their concentration in body and plasma were increased as a result of
addition of CA, MP, or their interaction. Thus, bioavailability of major minerals was highest in groups
fed diets containing 500-U MP and 3% CA. This improvement was more prominent in subnormal CP
diet. Growth performance was also highest in this group. Thus, CA and MP at 25% CP diet had
synergistic effect on mineral bioavailability in L. rohita.
1. Oxygen is a toxic gas - an introductionto oxygen toxicity and reactive species 2. The chemistry of free radicals and related 'reactive species' 3. Antioxidant defences Endogenous and Diet Derived 4. Cellular responses to oxidative stress: adaptation, damage, repair, senescence and death 5. Measurement of reactive species 6. Reactive species can pose special problems needing special solutions. Some examples. 7. Reactive species can be useful some more examples 8. Reactive species can be poisonous: their role in toxicology 9. Reactive species and disease: fact, fiction or filibuster? 10. Ageing, nutrition, disease, and therapy: A role for antioxidants?
Two phytase isozymes (PHY1 and PHY2) were purified homogeneously from bran of Triticum aestivum L. cv. Nourin #61 by (NH4)2SO4 fractionation, methanol fractionation, Sephacryl S-200 HR gel filtration chromatography, DEAE-TOYOPEARL chromatography, CM-TOYOPEARL chromatography and second Sephacryl S-200 HR gel filtration chromatography. Molecular weights of the two enzymes were 71,000 and 66,000 by gel filtration, and 68,000 and 66,000 by SDS-PAGE, respectively. Optimum pH and temperatures were 6.0 and 45°C for PHY1, and 5.5 and 50°C for PHY2. The activity of both phytases was stable at pHs between pH 4.0-7.0 and below 40°C. The Km values for myo-inositol hexakisphosphate (IHP) were 0.48 μM for PHY1 and 0.77 μM for PHY2. The Ki values for Pi were 2.69 mM for PHY1 and 6.59 mM for PHY2. Both phytases showed relatively high specificity for IHP.
Abstract A 2 × 2 × 2 factorial experiment was designed to study the effect of microbial phytase (MP), citric acid (CA), and crude protein (CP) and their interactions on mineral utilization by rohu, Labeo rohita, juveniles. Two basal diets containing 25% (subnormal) or 35% (normal) CP were supplemented with MP (units, U/kg) and CA (%) at 0, 0; 500, 0; 0, 3; and 500, 3, respectively and fed to 125 juveniles (average initial weight: 13.16 g/fish). MP did not affect fecal ash content but CA (3%) addition activated MP. Apparent absorption of Zn, its content in whole body and plasma, was significantly (P L. rohita.
myo-Inositol hexaphosphate, the salt of myo-inositol hexaphosphoric acid (IP6), is a common constituent of many plant foods, such as cereals and legumes. IP6 interacts with mineral elements, influencing their bioavailability. Processed foods contain a mixture of different inositol phosphates, i.e., IP6 and its degradation products with five or less phosphate groups (IP5−IP1). The interaction of the lower inositol phosphates with mineral elements is not well-known. In this study, the interaction between metal ions (Cu²⁺, Zn²⁺, and Cd²⁺) and isolated fractions of inositol phosphates with 6, 5, 4 and 3 phosphate groups (IP6−IP3) was investigated by using a potentiometric technique. The study was performed at pH 3−7, which is the pH range in the upper part of the duodenum, where mineral absorption takes place. The inositol phosphate fractions studied had a pronounced binding capacity between pH 5 and 7. Thus, mineral complex formation with lower inositol phosphates is likely to occur in the duodenum, which would be important from a nutritional point of view. The mineral binding capacity as calculated per phosphate group was similar for IP6, IP5, IP4, and IP3, but the binding strength was lower for the lower inositol phosphates (IP4 and IP3). At increasing pH, within the range (pH 3−7), the metal complex formation generally began in the order copper, zinc, cadmium for all inositol phosphates indicating the same order of binding strength, i.e., Cu > Zn > Cd. For IP6 the difference was small between Cu and Zn.
Phytate reduction in bread baked with oat flour and in bread with rye bran or oat bran addition was examined in scalded bread and bread made with varying amounts of sour dough. A considerable decrease in phytate content was observed in bread containing rye bran, ranging from 66-97 % of the initial phytate content in the raw materials. The most marked phytate reduction, of 96-97 %, occurred in bread made with 10 % sour dough (pH 4·6) or in bread in which the pH had been adjusted in the scalding with lactic acid, resulting in a pH between 4·4 and 5·1 in both dough and bread. In absolute amounts, more phytate was hydrolysed in the scalded breads with pH between 4·4 and 5·4 than in breads made with sour dough. The most effective phytate decomposition in bread with oat flour or oat bran occurred in bread made from scalded oat flour and which had a sour dough content of 20 or 30 %. In these breads, with pH values between 4·3 and 4·6 in dough and breads, the phytate was reduced from the initial content by 96%. The phytate content in unsoured bread with scalded oat bran was reduced at most to 62% of the initial amount.
Changes in phytic acid (PA), HCl-extractability (HCl-E) of some minerals and in vitro protein digestibility (IVPD) during the production of tarhana prepared with the addition of different phytase sources (bakers' yeast, barley malt flour and microbial phytase) were investigated. PA content of tarhana decreased significantly (p < 0.01) after addition of the yeast, malt and phytase. With respect to wheat flour used as raw material, PA content of tarhana decreased by 95.3%. After tarhana production, average values of HCl-E of Ca, Mg, Zn and K, and also IVPD of tarhana increased up to 80.2%, 86.4%, 73.9% and 92.6%, and 91.9%, respectively. Significant negative correlation coefficients were found between the PA and HCl-E of the minerals, and also IVPD. Tarhana production processes, including fermentation, drying and grinding, were able to remove the antinutritional effects of PA. Each one of the phytase sources used alone decreased the PA content to a limited extend. The results show that tarhana has good potential in the total amounts and bioavailability of the minerals and proteins.
Sourdough fermentation has a well-established role in improving flavour and structure of bread. However, the significant potential of sourdough fermentation to improve the nutritional properties of rye, oat and wheat products has gained much less attention, although the interest is at present increasing. Sourdough fermentation can modify healthiness of cereals in a number of ways: it can improve texture and palatability of whole grain, fibre-rich or gluten-free products, stabilise or increase levels of various bioactive compounds, retard starch bioavailability (low glyceamic index products) and improve mineral bioavailability. Many new interesting applications for sourdough remain still to be explored, such as the use of prebiotic starter cultures or production of totally new types of bioactive compounds.
d-myo-Inositol-1-phosphate was synthesized by a short and facile route from optically pure 1d-1-acetoxy-4,6-di-O–benzyl-myo–inositol, which was easily obtained by a highly regio- and enantioselective enzyme-catalyzed acetylation of 4,6-di-O-benzyl-myo-inositol.
This study was undertaken with growing rats to compare the effects of dietary 0.1% myo-inositol or 0.5% sodium phytate on the changes in the metabolism of hepatic lipids due to sucrose feeding. Liver weight, hepatic concentrations of total lipids and triglyceride, and hepatic activities of glucose-6-phosphate dehydrogenase (G6PD, EC 1.1.1.49), malic enzyme (ME, EC 1.1.1.40), fatty acid synthetase (FAS, EC 2.3.1.85), citrate cleavage enzyme (CCE, EC 4.1.3.8) and acetyl-CoA carboxylase (CBX, EC 6.4.1.2) were remarkably higher in rats fed on sucrose than in rats fed on corn starch for 12 or 13 days. Dietary myo-inositol and phytate significantly depressed the rises in liver weight, hepatic concentrations of total lipids and triglyceride, and hepatic activities of G6PD, ME, FAS and CCE due to sucrose feeding. These results suggested that dietary myo-inositol and phytate both can protect sucrose-fed animals against an accumulation of hepatic lipids, which might be at least in part ascribed to the depression in the hepatic lipogenesis.
Antinutrients commonly found in plant foods have both adverse effects and health benefits. For example, phytic acid, lectins, phenolic compounds (tannins), saponins and enzyme (amylase and protease) inhibitors have been shown to reduce the availability of nutrients and cause growth inhibition, while phytoestrogens and lignans have been linked with infertility problems. However, phytic acid, lectins, phenolic compounds, amylase inhibitors and saponins have also been shown to reduce the blood glucose and insulin responses to starchy foods and/or the plasma cholesterol and triglycerides. In addition, phytic acid, phenolics, saponins, protease inhibitors, phytoestrogens and lignans have been related to reduced cancer risks. Because antinutrients can also be mitigating agents, they need re-evaluation and perhaps a change in name in the future.
Acid–base titrations in aqueous and non-aqueous solutions, titrations with metal ions, and analyses of various metal phytates support beyond question the 18-acid structure of phytic acid. Six of the hydrogens are too weakly acidic to be ordinarily titratable in water; in aqueous solution, two distinct breaks occur in the titration curve corresponding to the titration of 8 and 12 protons of phytic acid.
Ionizing radiation and interstrand DNA crosslinking compounds provide important treatments against cancer due to their extreme genotoxicity for proliferating cells. Both the efficacies of such treatments and the mutagenic potential of these agents are modulated by the ability of cells to repair the inflicted DNA damage. Here we demonstrate that homologous recombination-deficient mRAD54-/- mice are hypersensitive to ionizing radiation at the embryonic but, unexpectedly, not at the adult stage. However, at the adult stage mRAD54 deficiency dramatically aggravates the ionizing radiation sensitivity of severe combined immune deficiency (scid) mice that are impaired in DNA double-strand break repair through DNA end-joining. In contrast, regardless of developmental stage, mRAD54-/- mice are hypersensitive to the interstrand DNA crosslinking compound mitomycin C. These results demonstrate that the two major DNA double-strand break repair pathways in mammals have overlapping as well as specialized roles, and that the relative contribution of these pathways towards repair of ionizing radiation-induced DNA damage changes during development of the animal.
1. The solubility of phytate in the presence of protein has been determined over a pH range 6·5 to 0·5.
2. The fall in solubility of phytate in the region of pH 2·5 is shown to be due to a reaction with protein.
3. The reaction could be reduced considerably by adding calcium.
4. The mechanisms of these reactions are discussed.
myo-Inositol-1,2,3,4,5,6-hexakisphosphate (Ins P(6)) was first described as an abundant form of phosphorus in plant seeds and other plant tissues and dubbed "phytic acid". Subsequently it was found to be a common constituent in eukaryotic cells, its metabolism a basic component of cellular housekeeping. In addition to phosphate, myo-inositol (Ins) and mineral storage and retrieval in plant organs and tissues, other roles for Ins P(6) include service as a major metabolic pool in Ins phosphate and pyrophosphate pathways involved in signaling and regulation; possibly as an effector or ligand in these processes; as a form of energy currency and in ATP regeneration; in RNA export and DNA repair; and as an anti-oxidant. The relatively recent demonstration that pyrophosphate-containing derivatives of Ins P(6) can function as phosphate donors in the regeneration of ATP is reminiscent of the proposal, made four decades ago in studies of seed development, that Ins P(6) itself may serve in this function. Studies of Ins P(6) in non-plant systems rarely include the consideration that this compound might represent a significant fraction of cellular P; cellular phosphate nutrition has been viewed as either not interesting or of little importance. However, there may be few fundamental differences among diverse eukaryotes in both the metabolic pathways involving Ins P(6) and the spectrum of possible roles for it and its metabolites.
myo-Inositol hexaphosphate, the salt of myo-inositol hexaphosphoric acid (IP6), is a common constituent of many plant foods, such as cereals and legumes. IP6 interacts with mineral elements, influencing their bioavailability. Processed foods contain a mixture of different inositol phosphates, i.e., IP6 and its degradation products with five or less phosphate groups (IP5−IP1). The interaction of the lower inositol phosphates with mineral elements is not well-known. In this study, the interaction between metal ions (Cu2+, Zn2+, and Cd2+) and isolated fractions of inositol phosphates with 6, 5, 4 and 3 phosphate groups (IP6−IP3) was investigated by using a potentiometric technique. The study was performed at pH 3−7, which is the pH range in the upper part of the duodenum, where mineral absorption takes place. The inositol phosphate fractions studied had a pronounced binding capacity between pH 5 and 7. Thus, mineral complex formation with lower inositol phosphates is likely to occur in the duodenum, which would be important from a nutritional point of view. The mineral binding capacity as calculated per phosphate group was similar for IP6, IP5, IP4, and IP3, but the binding strength was lower for the lower inositol phosphates (IP4 and IP3). At increasing pH, within the range (pH 3−7), the metal complex formation generally began in the order copper, zinc, cadmium for all inositol phosphates indicating the same order of binding strength, i.e., Cu > Zn > Cd. For IP6 the difference was small between Cu and Zn. Keywords: Inositol phosphates; mineral ions; complex formation; binding strength
A sensitive high-performance ion chromatography (HPIC) method for separation and quantitative determination of inositol mono- to hexaphosphate (IP1−IP6) isomers in selected foods and intestinal contents is described. The method includes extraction of samples with HCl, separation of the inositol phosphates from the crude extract by anion-exchange chromatography, separation on high-performance ion-exchange columns with gradient elution in two combined HPIC systems, and detection using either postcolumn reaction and UV detection (system 1) or chemically suppressed conductivity detection (system 2). IP2−IP6 in samples were determined on the first system, which also separated isomers of IP4 and IP5. Fractions of IP1−IP3 from the first system were transferred to the second system after some additional sample preparation and analyzed for isomers. The applicability and sensitivity of the method are illustrated by measuring the content of inositol phosphates in foods, ileal contents, and feces of human balances. Keywords: Inositol phosphate isomers; high-performance ion chromatography; HPIC; food; intestinal content
The extent of phytate-protein interaction in aqueous extracts of a high lysine and a commercial hybrid corn germ, soybean flakes, and sesame meal was investigated. The phytate in corn germ is relatively more water soluble than is the protein; in soybean flakes it is proportionally soluble and in sesame phytate is markedly less soluble than total protein. As shown by gel electrophoresis at pH 9 or greater, several proteins in an aqueous extract of soybean flakes complex with phytate whereas those of corn germ do not. Gel filtration on Sephadex G-50 at pH 4.4 also clearly separates phytate from corn germ proteins. The amino acid compositions of the crude extracts do not explain the difference in phytate binding inasmuch as there was no correlation with the concentrations of the basic amino acids. Dilute HCl (0.3 M) extracted phytate and counterions from a sesame meal residue and these precipitated when neutralized with NaOH. The insoluble phytate had a composition (Na2Mg5 phytate) which suggests that phytate exists in sesame seed, and perhaps most seeds, as a magnesium phytate, probably K2Mg5 phytate, and not as phytin (Ca5Mg phytate).
In vitro activity of the proteolytic enzyme trypsin using casein as the substrate was substantially inhibited by low levels of phytic acid (myo-inositol hexaphosphate). The possible significance of this finding for protein availability in nutrition is discussed.