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The Journal of Nutrition Dec 1992The inhibitory effect of phytic acid in soybean products on zinc bioavailability was evaluated in two experiments in rats. In Experiment 1, soybean flours containing...
The inhibitory effect of phytic acid in soybean products on zinc bioavailability was evaluated in two experiments in rats. In Experiment 1, soybean flours containing different natural phytic acid levels produced by sand culture techniques that limited phosphorus during growth of the soybean plants were formulated into diets. The rats fed a higher phytic acid level diet had lower food intake, depressed weight gain, and lower tibia zinc gain (P < 0.05). A negative, linear relationship between tibia zinc gain and dietary phytic acid level was found. In Experiment 2, two commercially produced soybean isolates containing either normal phytic acid level or a reduced level were formulated into diets. Slope ratio analysis revealed that relative zinc bioavailability from phytic acid-containing soybean isolate-based diets was significantly reduced (P < 0.05) compared with control diets. Reduced phytic acid soybean isolate-containing diets resulted in a significant increase of zinc bioavailability compared with normal phytic acid diets (P < 0.01). These results coupled with other reports indicate that phytic acid is the primary inhibitory factor in soybean products that results in reduced zinc bioavailability and that phytate reduction in soybean protein increases zinc bioavailability.
Topics: Animals; Biological Availability; Diet; Eating; Male; Phosphorus; Phytic Acid; Rats; Rats, Sprague-Dawley; Glycine max; Tibia; Weight Gain; Zinc
PubMed: 1453231
DOI: 10.1093/jn/122.12.2466 -
Biological Trace Element Research Mar 2013Cadmium is an environmental pollutant of increasing worldwide concern. It has been reported to be high in the soil where food crops are grown in some parishes of...
Cadmium is an environmental pollutant of increasing worldwide concern. It has been reported to be high in the soil where food crops are grown in some parishes of Jamaica. Surprisingly, no adverse effect of cadmium has been reported among the Jamaican population. However, phytic acid has also been shown to be high in some food crops grown in Jamaica. In this study, we evaluated the effects of phytic acid (1 %) and exercise on the metabolism of cadmium (5 mg cadmium/kg body weight) in rats. Five groups of rats were fed as follows: rats fed control diet, control diet supplemented with cadmium and subjected to exercise, control diet supplemented with phytic acid plus cadmium and subjected to exercise, control diet supplemented with cadmium plus phytic acid, and control diet supplemented with cadmium only. The animals were fed for 4 weeks and then sacrificed. Blood samples were collected for some biochemical assays. Percentage weight loss (28.42 %) was greatest in the group that had cadmium supplement only. The group fed control diet supplemented with cadmium only displayed increased liver enzymes and electrolytes except for the significant decrease in bicarbonate compared to other test groups. Similarly, blood urea nitrogen and uric acid were increased in the group fed cadmium supplement only compared to other test groups. Total cholesterol trended downwards in the test groups compared to control. These observations suggest that consumption of diet high in phytic acid with relatively high physical activity may be protective against the adverse effects of cadmium.
Topics: Administration, Oral; Animals; Blood; Blood Chemical Analysis; Cadmium; Dietary Supplements; Physical Conditioning, Animal; Phytic Acid; Rats; Rats, Wistar
PubMed: 23238613
DOI: 10.1007/s12011-012-9572-9 -
The American Journal of Clinical... May 2003Phytic acid in cereal-based and legume-based complementary foods inhibits iron absorption. Low iron absorption from cereal porridges contributes to the high prevalence...
BACKGROUND
Phytic acid in cereal-based and legume-based complementary foods inhibits iron absorption. Low iron absorption from cereal porridges contributes to the high prevalence of iron deficiency in infants from developing countries.
OBJECTIVE
The objective was to measure the influence of phytic acid degradation on iron absorption from cereal porridges.
DESIGN
An exogenous phytase was used to fully degrade phytic acid during the manufacture of 9 roller-dried complementary foods based on rice, wheat, maize, oat, sorghum, and a wheat-soy blend. Iron absorption from the phytate-free and native phytate porridges prepared with water or milk (wheat only) was measured in adult humans with an extrinsic-label radioiron technique. Ascorbic acid was added to some porridges.
RESULTS
When the foods were reconstituted with water, dephytinization increased iron absorption from rice porridge from 1.73% to 5.34% (P < 0.001), from oat from 0.33% to 2.79% (P < 0.0001), from maize from 1.80% to 8.92% (P < 0.0001), from wheat from 0.99% to 11.54% (P < 0.0001), from the wheat-soy blend without ascorbic acid from 1.15% to 3.75% (P < 0.005), and from the wheat-soy blend with ascorbic acid from 2.40% to 8.46% (P < 0.005). Reconstituting wheat porridge with milk instead of water markedly decreased or completely removed the enhancing effect of dephytinization on iron absorption in the presence and absence of ascorbic acid. Dephytinization did not increase iron absorption from high-tannin sorghum porridge reconstituted with water but increased iron absorption from low-tannin sorghum porridge by approximately 2-fold (P < 0.01).
CONCLUSIONS
Phytate degradation improves iron absorption from cereal porridges prepared with water but not with milk, except from high-tannin sorghum.
Topics: 6-Phytase; Adult; Animals; Ascorbic Acid; Developing Countries; Edible Grain; Female; Food Handling; Humans; Infant; Infant Food; Infant Nutritional Physiological Phenomena; Intestinal Absorption; Iron; Iron Radioisotopes; Male; Milk; Phytic Acid
PubMed: 12716674
DOI: 10.1093/ajcn/77.5.1213 -
The American Journal of Clinical... Sep 1987Carbohydrate foods that are slowly digested appear beneficial in the management of diabetes and hyperlipidemia. This study determined the effect of endogenous and added...
Carbohydrate foods that are slowly digested appear beneficial in the management of diabetes and hyperlipidemia. This study determined the effect of endogenous and added phytic acid as well as Ca on the in vitro rate of starch digestion and in vivo blood glucose response to navy bean flour, prepared as unleavened bread. Removal of phytic acid from and addition of Ca to navy bean flour increased the starch digestion in vitro and raised the glycemic response in vivo while readdition of phytic acid to dephytinized flour produced the opposite effect. Carbohydrate malabsorption assessed by breath H2 measurement related negatively to glycemic response but the changes observed were much lower than the changes in glycemic response. This study confirmed the role of both added and endogenous phytic acid in slowing the in vitro rate of starch digestibility and in vivo glycemic response to legumes and the ability of Ca to modify this effect.
Topics: Blood Glucose; Calcium; Dietary Carbohydrates; Fabaceae; Female; Humans; In Vitro Techniques; Intestinal Absorption; Male; Phytic Acid; Plants, Medicinal; Starch
PubMed: 3630965
DOI: 10.1093/ajcn/46.3.467 -
Colloids and Surfaces. B, Biointerfaces Sep 2018As the basic component of natural bone in the human body, hydroxyapatite is widely used in orthopedic, dental, and bone implants, especially as a surface coating to...
As the basic component of natural bone in the human body, hydroxyapatite is widely used in orthopedic, dental, and bone implants, especially as a surface coating to improve osteoconductivity and osseointeration of materials. Several methods have been used for hydroxyapatite coating, including plasma spraying, laser pulse deposition, and electrophoretic and electrochemical deposition. However, these methods require expensive instruments and involve complex operations. Thus, it is highly desirable to develop a feasible, simple, cheap, and universal method to prepare hydroxyapatite coatings. In this work, we develop a method for hydroxyapatite coating on various materials by a phytic acid-metal complex multilayer. The abundant phosphate moieties on phytic acid not only work for chemical modification of a wide range of materials but also for further the formation of hydroxyapatite. The formed crystals improve the biocompatibility and osteogenic ability of MG63 cells. This method is simple, cheap, and novel, and can be utilized in biomedical applications such as orthopedic, dental, and bone implants.
Topics: Coated Materials, Biocompatible; Durapatite; Humans; Organometallic Compounds; Particle Size; Phytic Acid; Surface Properties; Titanium; Tumor Cells, Cultured
PubMed: 29852437
DOI: 10.1016/j.colsurfb.2018.05.057 -
Journal of Agricultural and Food... Jul 2016Calcium lactate facilitates the growth and phytic acid degradation of soybean sprouts, but the mechanism is unclear. In this study, calcium lactate (Ca) and calcium...
Calcium lactate facilitates the growth and phytic acid degradation of soybean sprouts, but the mechanism is unclear. In this study, calcium lactate (Ca) and calcium lactate with lanthanum chloride (Ca+La) were used to treat soybean sprouts to reveal the relevant mechanism. Results showed that the phytic acid content decreased and the availability of phosphorus increased under Ca treatment. This must be due to the enhancement of enzyme activity related to phytic acid degradation. In addition, the energy metabolism was accelerated by Ca treatment. The energy status and energy metabolism-associated enzyme activity also increased. However, the transmembrane transport of calcium was inhibited by La(3+) and concentrated in intercellular space or between the cell wall and cell membrane; thus, Ca+La treatment showed reverse results compared with those of Ca treatment. Interestingly, gene expression did not vary in accordance with their enzyme activity. These results demonstrated that calcium lactate increased the rate of phytic acid degradation by enhancing growth, phosphorus metabolism, and energy metabolism.
Topics: Calcium Compounds; Germination; Lactates; Phytic Acid; Seeds; Glycine max
PubMed: 27324823
DOI: 10.1021/acs.jafc.6b01598 -
Food & Function Jun 2019The impact of phytic acid on lipid digestion and curcumin bioaccessibility in oil-in-water nanoemulsions was investigated using a simulated gastrointestinal tract (GIT)....
The impact of phytic acid on lipid digestion and curcumin bioaccessibility in oil-in-water nanoemulsions was investigated using a simulated gastrointestinal tract (GIT). The size, charge, and structural organization of the colloidal particles in the system were measured as the curcumin-loaded emulsions (7 mg curcumin per g lipid) were passed through simulated mouth (pH 6.8, 2 min), stomach (pH 2.5, 2 hours), and small intestine (pH 7.0, 2 hours) stages. After the small intestine stage, the level of free fatty acids (FFAs) generated and the bioaccessibility of curcumin were measured. The total amount of FFAs released significantly decreased with increasing phytic acid level, from 105.7 ± 5.9% (control) to 78.4 ± 6.4% (0.5% phytic acid). Conversely, curcumin bioaccessibility significantly increased from 39.4 ± 3.5% (control) to 74.7 ± 2.6% (0.5% phytic acid). The inverse relationship between lipolysis and curcumin bioaccessibility was ascribed to the impact of phytic acid on droplet flocculation and the level of free calcium ions present, which affected the production of mixed micelles capable of solubilizing the nutraceutical. The knowledge obtained here might prove beneficial for the employment of phytic acid as a multifunctional ingredient that inhibits lipid digestion while boosting nutraceutical bioavailability.
Topics: Biological Availability; Curcumin; Emulsions; Excipients; Gastrointestinal Tract; Humans; Lipid Droplets; Models, Biological; Particle Size; Phytic Acid; Plant Extracts
PubMed: 31095149
DOI: 10.1039/c9fo00545e -
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 -
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 -
Plant Foods For Human Nutrition... Jun 1996The objective of this project was to determine the effect of various types of processing on selected nutrition related parameters of commonly consumed Indian pulses and...
The objective of this project was to determine the effect of various types of processing on selected nutrition related parameters of commonly consumed Indian pulses and soybean. Germination reduced the phytic acid content of chickpea and pigeonpea seeds by over 60%, and that of mung bean, urd bean, and soybean by about 40%. Fermentation reduced phytic acid contents by 26-39% in all these legumes with the exception of pigeonpea in which it was reduced by more than 50%. Autoclaving and roasting were more effective in reducing phytic acid in chickpea and pigeonpea than in urd bean, mung bean, and soybean. Germination and fermentation greatly increased the in vitro protein digestibility (IVPD). IVPD was only slightly increased by roasting and autoclaving of all legumes. Germination and fermentation also remarkably decreased the total dietary fiber (TDF) in all legumes. Autoclaving and roasting resulted in slight increases in TDF values. All the processing treatments had little effect on calcium, magnesium and iron contents.
Topics: Dietary Fiber; Dietary Proteins; Digestion; Fabaceae; Fermentation; Food Handling; Phytic Acid; Plants, Medicinal
PubMed: 8983057
DOI: 10.1007/BF01091980