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Voprosy Pitaniia 2023Claims that consumption of phytate-rich grains, by definition, worsens mineral status needs to be clarified as new evidence emerges about the role of phytic acids (FA)... (Review)
Review
Claims that consumption of phytate-rich grains, by definition, worsens mineral status needs to be clarified as new evidence emerges about the role of phytic acids (FA) from whole grains in improving population health outcomes. In this regard, it seems appropriate to draw the attention of practitioners to the need to correct patient's diet in order to prevent non-communicable diseases. of this review was to generalize and analyze the modern data on the role of phytates in human nutrition. . A search for domestic and foreign literature in the bibliographic databases of articles on medical sciences was carried out using the PubMed, MEDLINE and eLibrary search engines. . Deficit of minerals and trace elements in the diet, especially deficiency of iron, calcium, selenium, zinc, iodine, is an urgent public health problem in many countries. Calcium, magnesium, zinc, selenium, and iron deficiencies are associated with impaired immune function and an increased risk of both acute and chronic diseases. Vegan and vegetarian behavior styles with the restriction and exclusion of animal sources of bioavailable minerals and trace elements are gaining more and more popularity in our country. FA is the main storage form of phosphorus in nuts, grains, legumes, and seeds, which satisfies the biosynthesis needs of growing tissues during germination. FA is known as a dietary inhibitor that chelates minerals and trace elements, limiting their bioavailability and reducing their absorption. Pre-treatment methods to reduce phytate levels and increase the nutritional value of diets are fermentation, soaking, and sprouting. Reducing phytate content in plant foods by processing leads to a measurable improvement in mineral status, however, the chelating and antioxidant properties of phytates may be beneficial and their potential in the prevention of cancer, cardiovascular disease, diabetes mellitus and kidney stone formation is currently being studied. . Essential components of a healthy diet are whole whole grains, legumes, vegetables, seeds and nuts, despite the fact that most of them are relatively high in FA. Despite some antinutrient properties, FAs have preventive effects on public health.
Topics: Animals; Humans; Trace Elements; Phytic Acid; Selenium; Calcium; Zinc; Calcium, Dietary; Vegetables
PubMed: 37801451
DOI: 10.33029/0042-8833-2023-92-4-20-28 -
The Science of the Total Environment Mar 2024The rare earth metal element lanthanum (La) possesses carcinogenic, genotoxic, and accumulative properties, necessitating urgent development of an efficient and...
The rare earth metal element lanthanum (La) possesses carcinogenic, genotoxic, and accumulative properties, necessitating urgent development of an efficient and cost-effective method to remove La. However, current sorbents still encounter challenges such as poor selectivity, low sorption capacity, and high production costs. This study therefore proposes a promising solution: the creation of phytic acid-assisted sludge hydrochars (P-SHCs) to eliminate La from water and soil environments. This method harnesses phytic acid's exceptional binding ability and the economical hydrothermal carbonization process. P-SHCs exhibit robust sorption affinity, fast sorption kinetics, and excellent sorption selectivity for La when compared with pristine hydrochars (SHCs). This advantage arises from the remarkable binding ability of phosphate functional groups (polyphosphates) on P-SHCs, forming P-O-La complexes. Moreover, P-SHCs demonstrate sustained sorption efficiency across at least five cycles, with a slight decrease attributed to the loss of phosphorus species and mass during recycling. Furthermore, P-SHCs demonstrated superior economic feasibility, with a higher estimated cost-benefit ratio than that of other sorbents. Our study further validates the exceptional passivation capability of P-SHCs, showcasing relative stabilization efficiency ranging from 37.6 % to 79.6 % for La contamination. Additionally, acting as soil passivation agents, P-SHCs foster the enrichment of specific soil microorganisms such as Actinobacteria and Proteobacteria, capable of solubilizing phosphorus and resisting heavy metals. These findings present novel ideas and technical support for employing P-SHCs in combatting environmental pollution stemming from rare earth metals.
Topics: Lanthanum; Phytic Acid; Phosphorus; Soil; Polyphosphates; Adsorption
PubMed: 38296091
DOI: 10.1016/j.scitotenv.2024.170419 -
Molecules (Basel, Switzerland) Nov 2020Several studies have identified specific signalling functions for inositol polyphosphates (IPs) in different cell types and have led to the accumulation of new... (Review)
Review
Several studies have identified specific signalling functions for inositol polyphosphates (IPs) in different cell types and have led to the accumulation of new information regarding their cellular roles as well as new insights into their cellular production. These studies have revealed that interaction of IPs with several proteins is critical for stabilization of protein complexes and for modulation of enzymatic activity. This has not only revealed their importance in regulation of several cellular processes but it has also highlighted the possibility of new pharmacological interventions in multiple diseases, including cancer. In this review, we describe some of the intracellular roles of IPs and we discuss the pharmacological opportunities that modulation of IPs levels can provide.
Topics: Animals; Cell Line, Tumor; Cell Nucleus; Chromatin; Endocytosis; Exocytosis; Humans; Inositol; Inositol Phosphates; Mice; Phytic Acid; Platelet Aggregation; Protein Binding; Reactive Oxygen Species; Signal Transduction; Virus Replication
PubMed: 33198256
DOI: 10.3390/molecules25225281 -
Journal of Dentistry Jan 2023To study phytic acid (IP6) effect on collagen solubilization by assessing hydroxyproline (HYP) release, evaluate its binding to demineralized (DD) and mineralized dentin...
OBJECTIVES
To study phytic acid (IP6) effect on collagen solubilization by assessing hydroxyproline (HYP) release, evaluate its binding to demineralized (DD) and mineralized dentin (MD) and determine the effect of different media on debinding of IP6.
METHODS
Demineralized dentin beams were incubated in 1%, 2% or 3% IP6 and HYP release was evaluated at 1 or 3 weeks and compared to those obtained in untreated control or phosphoric acid (PA)-treated beams. DD or MD powder was treated with 1%, 2% or 3% IP6 and the decrease in IP6 amount was quantitated by ultraviolet-visible spectroscopy. IP6-treated samples were re-suspended in distilled water, ethanol, urea or sodium chloride and the amount of IP6 displaced was determined.
RESULTS
At 1 week, the control group and IP6 showed lower HYP release when compared to PA (P < 0.05). There was no difference among PA, IP6 and control at 3 weeks (P = 0.22). IP6 binding was concentration dependent. 1% IP6 had higher binding potential with MD compared to DD while 2% IP6 showed the opposite result (P<0.05). 3% IP6 had similar binding values between DD and MD (P = 0.53). The highest debinding in MD occurred with urea for 2%, 3% and 1% IP6 in descending manner. Within each concentration of IP6 in DD, the highest debinding effect was reported with ethanol.
CONCLUSIONS
IP6 bound to DD and MD in a concentration-dependent manner. IP6 was debound from DD mostly by the action of ethanol, while in MD, urea caused the most displacement. Collagen solubilization of IP6-treated DD was comparable to untreated DD.
CLINICAL SIGNIFICANCE
These findings add to the potential use of IP6 as an alternative to PA for dentin etching which possibly results in long-term stability of resin-dentin adhesion.
Topics: Dentin; Phytic Acid; Ethanol; Collagen
PubMed: 36379300
DOI: 10.1016/j.jdent.2022.104361 -
Food Chemistry Dec 2022To retard the deterioration of texture and color of ready-to-eat (RTE) shrimps during storage, phytic acid (PA) and lactic acid (LA) were used to soak the shrimp prior...
To retard the deterioration of texture and color of ready-to-eat (RTE) shrimps during storage, phytic acid (PA) and lactic acid (LA) were used to soak the shrimp prior to cooking. The factors affecting texture (water holding capacity, protein oxidation and degradation, and microstructure) and color (Maillard reaction and lipid oxidation) were determined separately. The free radical and copper ion content were also determined in order to investigate the regulation mechanism of phytic acid and lactic acid on the texture and color of RTE shrimps. It was found that the inhibitor-treated RTE shrimps showed better texture and color properties than the control group, and the compound inhibitor (PA + LA) showed a better inhibition effect than single inhibitor. In addition, PA and LA prevented the oxidation of RTE shrimps by scavenging free radicals and chelating copper ions, which in turn enabled the regulation of color and texture deterioration.
Topics: Animals; Copper; Decapoda; Free Radicals; Lactic Acid; Penaeidae; Phytic Acid; Seafood
PubMed: 35853373
DOI: 10.1016/j.foodchem.2022.133702 -
Journal of the Science of Food and... Jan 2022Flaxseed is a rich source of protein, omega-3 fatty acids, lignans, and dietary fiber. However, it also contains phytic acid, which inhibits mineral absorption and has...
BACKGROUND
Flaxseed is a rich source of protein, omega-3 fatty acids, lignans, and dietary fiber. However, it also contains phytic acid, which inhibits mineral absorption and has the potential to adversely affect the properties of bread. Microfluidization prevents these negative effects, reduces the amount of phytic acid, and improves functional properties. In this study, the possibility of using full-fat and defatted flaxseed flours as well as microfluidized flaxseed flours in bread formulation was investigated. For this purpose, crude and microfluidized flaxseed flours were added to the bread in different proportions (0, 25, 50, and 75 g kg ), and the effects of the partial replacement of wheat flour with flaxseed flours on the functional, quality, and sensory properties of breads were analyzed. The effects of the microfluidization process on the antioxidant properties, phenolic, dietary fiber, and phytic acid content of flaxseed were also observed.
RESULT
Flaxseed flours increased the dietary fiber, phenolic contents, and antioxidant activities of breads. The crumb color became darker with increasing level of flaxseed flours, and their addition also detrimentally affected the sensory properties of breads. It was seen that the microfluidization process has beneficial effects on functional properties of full-fat and defatted flaxseed flours, as well as on their quality characteristics.
CONCLUSION
The study showed that flaxseed flour is a rich source of functional compounds, and it is even possible to further improve these functional properties with microfluidization treatment. Microfluidized flaxseed flour can also be used as a promising alternative functional food to enrich breads. © 2021 Society of Chemical Industry.
Topics: Bread; Dietary Fiber; Flax; Flour; Food Additives; Food Handling; Humans; Phytic Acid; Seeds; Taste; Triticum
PubMed: 34143439
DOI: 10.1002/jsfa.11378 -
Advances in Genetics 2021Natural or synthetic compounds that interfere with the bioavailability of nutrients are called antinutrients. Phytic acid (PA) is one of the major antinutrients present... (Review)
Review
Natural or synthetic compounds that interfere with the bioavailability of nutrients are called antinutrients. Phytic acid (PA) is one of the major antinutrients present in the grains and acts as a chelator of micronutrients. The presence of six reactive phosphate groups in PA hinders the absorption of micronutrients in the gut of non-ruminants. Consumption of PA-rich diet leads to deficiency of minerals such as iron and zinc among human population. On the contrary, PA is a natural antioxidant, and PA-derived molecules function in various signal transduction pathways. Therefore, optimal concentration of PA needs to be maintained in plants to avoid adverse pleiotropic effects, as well as to ensure micronutrient bioavailability in the diets. Given this, the chapter enumerates the structure, biosynthesis, and accumulation of PA in food grains followed by their roles in growth, development, and stress responses. Further, the chapter elaborates on the antinutritional properties of PA and explains the conventional breeding and transgene-based approaches deployed to develop low-PA varieties. Studies have shown that conventional breeding methods could develop low-PA lines; however, the pleiotropic effects of these methods viz. reduced yield, embryo abnormalities, and poor seed quality hinder the use of breeding strategies. Overexpression of phytase in the endosperm and RNAi-mediated silencing of genes involved in myo-inositol biosynthesis overcome these constraints. Next-generation genome editing approaches, including CRISPR-Cas9 enable the manipulation of more than one gene involved in PA biosynthesis pathway through multiplex editing, and scope exists to deploy such tools in developing varieties with optimal PA levels.
Topics: Biological Availability; Crops, Agricultural; Humans; Micronutrients; Phytic Acid; Plant Breeding; Plant Physiological Phenomena; Plants, Genetically Modified; Seeds; Stress, Physiological
PubMed: 33641749
DOI: 10.1016/bs.adgen.2020.11.003 -
Journal of Food Science Jun 2016Several studies have shown the benefits of natural antioxidants on health and food preservation. Phytic acid (IP6) is a natural antioxidant that is found mainly in... (Review)
Review
Several studies have shown the benefits of natural antioxidants on health and food preservation. Phytic acid (IP6) is a natural antioxidant that is found mainly in cereals and vegetables and, for a long period of time, was considered an antinutritional factor. However, in vitro and in vivo studies have demonstrated its beneficial effects in the prevention and treatment of several pathological conditions and cancer. Despite the numerous benefits of IP6, the signs and intracellular interactions mediated by this antioxidant remain poorly understood. This review describes the main chemical and biological aspects of IP6, as well as its actions in the prevention and treatment of various diseases.
Topics: Animals; Anticarcinogenic Agents; Antioxidants; Cell Line, Tumor; Disease Models, Animal; Edible Grain; Humans; Neoplasms; Phytic Acid; Vegetables
PubMed: 27272247
DOI: 10.1111/1750-3841.13320 -
European Journal of Oral Sciences Apr 2021We evaluated the effect of phytic acid on matrix metalloproteinase (MMP)- or cysteine cathepsin (CC)-mediated dentin degradation. Demineralized dentin beams were divided...
We evaluated the effect of phytic acid on matrix metalloproteinase (MMP)- or cysteine cathepsin (CC)-mediated dentin degradation. Demineralized dentin beams were divided into five groups (n = 12) and treated with 1%, 2%, or 3% phytic acid or with 37% phosphoric acid. Untreated demineralized beams served as controls. After incubation for 1 or 3 wk, dry mass loss was determined and aliquots of incubation media were analysed for cross-linked telopeptide of type I collagen (ICTP) fragments for MMP-mediated and c-terminal telopeptide of type I collagen (CTX) for cathepsin-k-mediated degradation. The direct effect of phytic acid was evaluated using MMP activity assay. Data were analysed using repeated-measures anova. ICTP releases with 1% and 2% phytic acid treatment were statistically significantly lower than those following phosphoric acid treatment at 3 wk. The CTX release for phytic acid-treated beams at 3 wk was not significantly different from that of untreated control beams, but it was significantly lower than that of phosphoric acid-treated beams. Their MMP activities at 3 wk were not significantly different from those of the controls but they were significantly lower than those seen for phosphoric acid-treated beams. Compared to phosphoric acid, phytic acid treatment resulted in a reduced dentinal host-derived endogenous enzymatic activity and collagen degradation.
Topics: Collagen Type I; Dentin; Matrix Metalloproteinases; Phytic Acid
PubMed: 33644893
DOI: 10.1111/eos.12771 -
International Journal of Molecular... Feb 2023Wheat is of high importance for a healthy and sustainable diet for the growing world population, partly due to its high mineral content. However, several minerals are...
Wheat is of high importance for a healthy and sustainable diet for the growing world population, partly due to its high mineral content. However, several minerals are bound in a phytate complex in the grain and unavailable to humans. We performed a series of trials to compare the contents of minerals and phytic acid as well as phytase activity in several varieties from alternative wheat species spelt, emmer and einkorn with common wheat. Additionally, we investigated the potential of recent popular bread making recipes in German bakeries to reduce phytic acid content, and thus increase mineral bioavailability in bread. For all studied ingredients, we found considerable variance both between varieties within a species and across wheat species. For example, whole grain flours, particularly from emmer and einkorn, appear to have higher mineral content than common wheat, but also a higher phytic acid content with similar phytase activity. Bread making recipes had a greater effect on phytic acid content in the final bread than the choice of species for whole grain flour production. Recipes with long yeast proofing or sourdough and the use of whole grain rye flour in a mixed wheat bread minimized the phytic acid content in the bread. Consequently, optimizing food to better nourish a growing world requires close collaboration between research organizations and practical stakeholders ensuring a streamlined sustainable process from farm to fork.
Topics: Humans; Phytic Acid; Flour; Bread; Triticum; 6-Phytase; Fermentation; Minerals
PubMed: 36769092
DOI: 10.3390/ijms24032770