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The Science of the Total Environment Sep 2022As one of the most abundant organic phosphorus (P) species in soils, phytic acid could serve as a mineralizable P reservoir in soils and sediments. It has been widely...
As one of the most abundant organic phosphorus (P) species in soils, phytic acid could serve as a mineralizable P reservoir in soils and sediments. It has been widely acknowledged that the adsorption of phytic acid to soil minerals retards P mineralization in soils. However, the adsorption mechanisms of phytic acid in the minerals are not clearly understood. Using solution P NMR and H-P 2D NMR, the adsorption mechanism of phytic acid was investigated at the calcite-water interface at pH 6 and 8. Maximum phytic acid adsorption reached 3.07 mmol/g, 2.60 mmol/g, 2.39 mmol/g at pH 6, 8, and 9.5, respectively. The presence of outer-sphere surface complex was evident by a lack of significant change in zeta-potential of phytic acid reacted calcite. Solution NMR analysis showed a fast exchange process between adsorbed and unreacted phytic acid at the mineral surface on an NMR time scale, also indicating the outer-sphere complexation mechanism at both pH values. Interestingly, a more active role of P5 and P4,6 in binding with calcite surface was observed at pH 6. Adsorbed phytic acid on the calcite surface should be labile and is not limiting P mineralization in the terrestrial environment.
Topics: Adsorption; Calcium Carbonate; Minerals; Phytic Acid; Soil; Water
PubMed: 35709996
DOI: 10.1016/j.scitotenv.2022.156700 -
Journal of the Science of Food and... Mar 2020Phytic acid (PA) is an anti-nutrient present in cereals and pulses. It is known to reduce mineral bioavailability and inhibit starch-digesting α-amylase (which requires...
BACKGROUND
Phytic acid (PA) is an anti-nutrient present in cereals and pulses. It is known to reduce mineral bioavailability and inhibit starch-digesting α-amylase (which requires calcium for activity) in the human gut. In principle, the greater the amount of PA, the lower is the rate of starch hydrolysis. It is reflected in the lower glycemic index (GI) value of food. People leading sedentary lifestyles and consuming rice as a staple food are likely to develop type 2 diabetes. Hence, this study was planned to understand how PA content of different rice varieties affects the GI.
RESULTS
Rice Khira and Mugai which had very low PA (0.30 and 0.36 g kg , respectively) had higher GI values and α-amylase activity, while Nua Dhusara and the pigmented rice Manipuri black rice (MBR) which had high PA (2.13 and 2.98 g kg , respectively) showed low α-amylase activity and GI values. This relationship was statistically significant, though a weak relationship was found for the pigmented rice. Expression levels of MIPSI, IPKI and GBSSI markedly increased in the middle stage of grain development in all of the six genotypes having contrasting PA and GI. Maximum expression of MIPSI and IPKI was observed in Nua Dhusara and MBR (which had high PA) while that of GBSSI was observed in Khira and Mugai (with higher GI) at middle stage showing a negative correlation between PA and GI.
CONCLUSIONS
The data indicate that high PA content in rice might have an adverse effect on starch digestibility resulting in slower starch digestion in the human gut and consequently low glycemic response. © 2019 Society of Chemical Industry.
Topics: Digestion; Gastric Mucosa; Glycemic Index; Humans; Models, Biological; Oryza; Phytic Acid; Starch; alpha-Amylases
PubMed: 31773736
DOI: 10.1002/jsfa.10168 -
Colloids and Surfaces. B, Biointerfaces Jul 2021In order to improve early osseointegration and long-term survival rate of implants, a multifunctional titanium surface that promotes osteogenesis and antibacterial...
In order to improve early osseointegration and long-term survival rate of implants, a multifunctional titanium surface that promotes osteogenesis and antibacterial properties is expected. Incorporation of bioactive trace elements such as magnesium ions was proved a promising method to improve osseointegration of titanium. Phytic acid has strong chelating ability with multivalent cations, which has been used in surface modification. Moreover, phytic acid was proved antibacterial potential. Herein, to improve the osteogenic and antibacterial properties, a phytic acid-magnesium (PA-Mg) layer was introduced on titanium using phytic acid as a cross-linker molecule. No obvious changes of the surface characterization were observed by scanning electron microscopy and atomic force microscopy. X-ray photoelectron spectroscopy confirmed that the PA-Mg layer covalently bond to the Ti surface, and the thickness of the PA-Mg layer was about 150 nm. Besides, improved hydrophilic and more protein adsorption were observed on Ti-PA-Mg. Notably, a relatively controlled magnesium release was also observed on Ti-PA-Mg. Human bone mesenchymal stem cells showed better adhesion, proliferation, and osteogenic differentiation on Ti-PA-Mg samples, indicating improved biocompatibility and osteoinductivity. Moreover, Ti-PA-Mg had better antibacterial properties against porphyromonas gingivalis than Ti. Overall, the PA-Mg layer on Ti surface improved the osteogenic and antibacterial properties, which may have promise for use in dental implantation.
Topics: Anti-Bacterial Agents; Cell Differentiation; Cell Proliferation; Humans; Magnesium; Osseointegration; Osteogenesis; Phytic Acid; Surface Properties; Titanium
PubMed: 33872830
DOI: 10.1016/j.colsurfb.2021.111768 -
Critical Reviews in Food Science and... Nov 2023Nowadays, legumes are considered as a good source of plant-based proteins to replace animal ones. They are more favorable regarding environmental aspects and health... (Review)
Review
Nowadays, legumes are considered as a good source of plant-based proteins to replace animal ones. They are more favorable regarding environmental aspects and health benefits, therefore many people consider moving toward a greener diet. Interestingly, recent consumer trends are promoting pea and faba bean as alternatives to soybean. Both are rich in protein and a good source of essential nutrients and minerals (calcium). However, these advantages can be partially impaired due to their high phytic acid content. This natural polyphosphate is a major antinutrient in plant-based foods, as it can bind minerals (particularly calcium) and proteins, thereby reducing their digestibility and subsequent bioavailability. Indeed, complexes formed are insoluble and limiting the absorption of nutrients, thus lowering the nutritional value of pulses. To understand and overcome these issues, the present review will refine specific mechanisms involved in assemblies between these three essential compounds in legumes as soluble/insoluble binary or ternary complexes. Molecular interactions are influenced by the environmental medium including pH, ionic strength and molar concentrations modulating the stability of these complexes during protein extraction. Protein/phytic acid/calcium complexes stability is of high relevance for food processing affecting not only structure but also functional and nutritional properties of proteins in legume-based foods.
Topics: Animals; Humans; Calcium; Phytic Acid; Legumins; Fabaceae; Minerals; Plant Proteins; Calcium, Dietary
PubMed: 35852135
DOI: 10.1080/10408398.2022.2098247 -
Journal of the Science of Food and... Jul 2024Soymilk is a high-quality source of protein and minerals, such as calcium (Ca), iron (Fe), and zinc (Zn). However, phytic acid in soymilk restricts mineral and protein...
BACKGROUND
Soymilk is a high-quality source of protein and minerals, such as calcium (Ca), iron (Fe), and zinc (Zn). However, phytic acid in soymilk restricts mineral and protein availability. We here investigated the effects of removing phytic acid on the physicochemical properties, mineral (Ca, Fe, and Zn) bioaccessibility, and protein digestibility of soymilk.
RESULTS
Physicochemical property analysis revealed that the removal of phytic acid reduced protein accumulation at the gastric stage, thereby facilitating soymilk matrix digestion. The removal of phytic acid significantly increased Zn bioaccessibility by 18.19% in low-protein soymilk and Ca and Fe bioaccessibility by 31.20% and 30.03%, respectively, in high-protein soymilk.
CONCLUSION
Removing phytic acid was beneficial for the hydrolysis of high-molecular-weight proteins and increased the soluble protein content in soymilk, which was conducive to protein digestion. This study offers a feasible guide for developing plant-based milk with high nutrient bioaccessibility. © 2024 Society of Chemical Industry.
Topics: Phytic Acid; Zinc; Soy Milk; Digestion; Iron; Calcium; Biological Availability; Humans; Soybean Proteins
PubMed: 38329463
DOI: 10.1002/jsfa.13367 -
Critical Reviews in Food Science and... 2022-Inositol hexakisphosphate or phytic acid concentration is a prominent factor known to impede divalent element bioavailability in vegetal foods including legumes. Both... (Review)
Review
-Inositol hexakisphosphate or phytic acid concentration is a prominent factor known to impede divalent element bioavailability in vegetal foods including legumes. Both in vivo and in vitro studies have suggested that phytic acid and other plant-based constituents may synergistically form insoluble complexes affecting bioavailability of essential elements. This review provides an overview of existing investigations on the role of phytic acid in the binding, solubility and bioavailability of iron, zinc and calcium with a focus on legumes. Given the presence of various interference factors within legume matrices, current findings suggest that the commonly adapted approach of using phytic acid-element molar ratios as a bioavailability predictor may only be valid in limited circumstances. In particular, differences between protein properties and molar concentrations of other interacting ions are likely responsible for the observed poor correlations. The role of phytate degradation in element bioavailability has been previously examined, and in this review we re-emphasize its importance as a tool to enhance mineral bioavailability of mineral fortified legume crops. Food processing strategies to achieve phytate reduction were identified as promising tools to increase mineral bioavailability and included germination and fermentation, particularly when other bioavailability promoters (e.g. NaCl) are simultaneously added.[Formula: see text].
Topics: Biological Availability; Calcium; Fabaceae; Iron; Phytic Acid; Vegetables; Zinc
PubMed: 33190514
DOI: 10.1080/10408398.2020.1846014 -
Frontiers in Cellular and Infection... 2021Phytic acid (IP6) is a promising and emerging agent, and because of its unique structure and distinctive properties, it lends itself to several applications in...
BACKGROUND
Phytic acid (IP6) is a promising and emerging agent, and because of its unique structure and distinctive properties, it lends itself to several applications in dentistry. Recently, IP6 was proposed as a potential chelating agent in endodontics. However, there is limited knowledge regarding its antimicrobial and antibiofilm effectiveness. The aims of this study, were therefore to evaluate the antimicrobial and antibiofilm activities of IP6 against a range of microbial species and compare these with ethylenediaminetetraacetic acid (EDTA) and sodium hypochlorite (NaOCl). The contact time required for IP6 to exert its bactericidal effect on was also determined.
METHODS
The inhibitory and biocidal activities of IP6, EDTA and NaOCl were assessed using a broth microdilution assay against 11 clinical and reference strains of bacteria and a reference strain of . The contact time required for various IP6 concentrations to eliminate planktonic cultures of was determined using a membrane filtration method according to BS-EN-1040:2005. IP6 bactericidal activity was also evaluated using fluorescent microscopy, and the antibiofilm activity of the test agents was also determined.
RESULTS
IP6 was biocidal against all tested microorganisms. At concentrations of 0.5%, 1% and 2%, IP6 required 5 min to exert a bactericidal effect on , while 5% IP6 was bactericidal after 30 s. IP6 also eradicated biofilms of the tested microorganisms. In conclusion, IP6 had notable antimicrobial effects on planktonic and biofilm cultures and exhibited rapid bactericidal effects on . This research highlighted, for the first time the antimicrobial and antibiofilm properties of IP6, which could be exploited, not only in dental applications, but also other fields where novel strategies to counter antimicrobial resistance are required.
Topics: Anti-Infective Agents; Biofilms; Endodontics; Enterococcus faecalis; Microbial Sensitivity Tests; Phytic Acid; Sodium Hypochlorite
PubMed: 34765567
DOI: 10.3389/fcimb.2021.753649 -
Food Microbiology Apr 2020This study investigated the effect of phytic acid and lysozyme on the microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at...
This study investigated the effect of phytic acid and lysozyme on the microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. The control, 0.5 mg/mL lysozyme-treated fillets (T1), 0.5 mg/mL phytic acid-treated fillets (T2) and 0.25 mg/mL lysozyme + 0.25 mg/mL phytic acid-treated fillets (T3) were evaluated based on sensory assessment, biogenic amines, ATP-related compounds, total volatile basic nitrogen (TVB-N), and total viable counts (TVC). Changes in microbial composition were analyzed using high-throughput sequencing. Results showed that phytic acid and lysozyme treatment delayed the decrease in sensory scores, reduced the rate of degradation of IMP to Hx, inhibited the growth of microorganisms, and attenuated the increase in TVB-N and putrescine. Phytic acid exhibited better preservation effects than lysozyme and their combination was more effective than using either alone. High-throughput sequencing showed that Acinetobacter and Kocuria were the predominant bacteria in fresh grass carp, but Pseudomonas rose rapidly with storage time; Pseudomonas, Shewanella, and Aeromonas constituted the main spoilage bacteria of grass carp fillets. Lysozyme treatment significantly reduced the proportion of Shewanella and Acinetobacter, and phytic acid and the combination of phytic acid and lysozyme significantly reduced the proportion of Pseudomonas in spoiled grass carp fillets.
Topics: Acinetobacter; Aeromonas; Animals; Biogenic Amines; Carps; Fish Products; Food Preservation; Food Preservatives; Food Storage; Humans; Microbiota; Muramidase; Phytic Acid; Pseudomonas; Shewanella; Taste
PubMed: 31703873
DOI: 10.1016/j.fm.2019.103313 -
Biofortification and bioavailability of Zn, Fe and Se in wheat: present status and future prospects.TAG. Theoretical and Applied Genetics.... Jan 2021Knowledge of genetic variation, genetics, physiology/molecular basis and breeding (including biotechnological approaches) for biofortification and bioavailability for... (Review)
Review
Knowledge of genetic variation, genetics, physiology/molecular basis and breeding (including biotechnological approaches) for biofortification and bioavailability for Zn, Fe and Se will help in developing nutritionally improved wheat. Biofortification of wheat cultivars for micronutrients is a priority research area for wheat geneticists and breeders. It is known that during breeding of wheat cultivars for productivity and quality, a loss of grain micronutrient contents occurred, leading to decline in nutritional quality of wheat grain. Keeping this in view, major efforts have been made during the last two decades for achieving biofortification and bioavailability of wheat grain for micronutrients including Zn, Fe and Se. The studies conducted so far included evaluation of gene pools for contents of not only grain micronutrients as above, but also for phytic acid (PA) or phytate and phytase, so that, while breeding for the micronutrients, bioavailability is also improved. For this purpose, QTL interval mapping and GWAS were carried out to identify QTLs/genes and associated markers that were subsequently used for marker-assisted selection (MAS) during breeding for biofortification. Studies have also been conducted to understand the physiology and molecular basis of biofortification, which also allowed identification of genes for uptake, transport and storage of micronutrients. Transgenics using transgenes have also been produced. The breeding efforts led to the development of at least a dozen cultivars with improved contents of grain micronutrients, although land area occupied by these biofortified cultivars is still marginal. In this review, the available information on different aspects of biofortification and bioavailability of micronutrients including Zn, Fe and Se in wheat has been reviewed for the benefit of those, who plan to start work or already conducting research in this area.
Topics: 6-Phytase; Biofortification; Biological Availability; Food, Fortified; Genes, Plant; Iron; Micronutrients; Nutritive Value; Phytic Acid; Plant Breeding; Plants, Genetically Modified; Quantitative Trait Loci; Selenium; Triticum; Zinc
PubMed: 33136168
DOI: 10.1007/s00122-020-03709-7 -
Environmental Science & Technology Oct 2023The mineralization and bioavailability of phytic acid, the predominant organic phosphorus (OP) species in many soils, have generally been rendered limited due to its...
The mineralization and bioavailability of phytic acid, the predominant organic phosphorus (OP) species in many soils, have generally been rendered limited due to its interaction with soil minerals. In particularly calcareous and neutral to slightly alkaline soils, phytic acid is known to actively react with calcite, although how this interaction affects phytic acid mineralization is still unknown. This study, therefore, investigated the mechanisms regarding how the calcite-water interface influences phytic acid mineralization by phytase, at pHs 6 and 8 using in situ spectroscopic techniques including solution nuclear magnetic resonance and attenuated total reflection Fourier transform infrared spectroscopy. The findings indicated a pH-specific effect of the calcite-water interface. Inhibited phytase activity and thus impaired phytic acid mineralization were induced by calcite at pH 6, while the opposite effect was observed at pH 8. How the interaction between phytic acid and calcite and between phytase and calcite differed between the two pH values contributed to the pH-specific effect. The results demonstrate the importance of soil pH, enzyme-, and OP-clay mineral interactions in controlling the mineralization and transformation of OP and, consequently, the release of phosphate in soils. The findings can also provide implications for the management of calcite-rich and limed soils.
Topics: Phosphorus; Calcium Carbonate; Water; Phytic Acid; 6-Phytase; Minerals; Soil
PubMed: 37857378
DOI: 10.1021/acs.est.3c06364