Lowering of phytic acid content by enhancement of phytase and acid phosphatase activities during sunflower germination

Agostini, Juliana da Silva; Nogueira, Rosicler Balduino; Ida, Elza Iouko

doi:10.1590/s1516-89132010000400028

Cited by 6 publications

(5 citation statements)

References 33 publications

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“…Combined germination (72hrs) -fermentation (24hrs) in addition to reducing above 90% of phytate in maize, retained more nutrients. Increased period of germination (Agostini et al, 2010) resulted in more phytate reduction. This reduction has been attributed to the activities of endogenous and microbial phytases in the germinating and fermenting seeds, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Consumption of maize meals was also associated with reduced zinc absorption in children. Research has shown that processing methods such as soaking, boiling, germination and fermentation could reduce the level of antinutrients thereby improving nutritional qualities of produced complementary foods (Agostini et al, 2010). Combination of processing methods may be more effective in eliminating or reducing anti nutrients than single techniques (Inyang and Zakari, 2008).…”

Section: Anaemene Di; Fadupin Gtmentioning

confidence: 99%

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Effect of Fermentation, Germination and Combined Germination-Fermentation Processing Methods on the Nutrient and Anti-nutrient Contents of Quality Protein Maize (QPM) Seeds

Anaemene¹,

Fadupin²

2020

jasem

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Cereals remain the major components of traditional complementary foods but possess antinutritional factors in addition to nutrients. High antinutrient content have been linked to poor quality complementary foods and high level of undernutrition among children less than two years. Hence, this study examined the effect of fermentation, germination and combined germination-fermentation processing methods on the nutrient and antinutrient contents of Quality Protein Maize (QPM). Maize seeds were fermented and germinated for 72 hours. A batch of the germinated seeds was further fermented for 24 and 48 hours separately. The raw and processed maize seeds were chemically analysed for proximate, mineral (calcium, iron and zinc) and antinutrient (phytate, tannin, oxalate, saponin, polyphenol and hemaglutinnin) composition. ANOVA was used to detect significant differences. Result showed that the crude protein content of raw QPM seeds increased significantly from 10.04% to 10.44% after fermentation while it decreased to 9.12% following germination (72 hours)-fermentation (48 hours). Crude fat content decreased significantly with the treatments (4.70-3.20%). Calcium (10.38-4.23mg/100g) and iron (3.70-1.90mg/100g) contents decreased significantly with all the methods. Germination and combined germination-fermentation reduced more antinutrients in maize compared to fermentation. Fermented seeds had the least tannin (28-27.5 mg/100g) and phytate (967.5-828.5 mg/100g) reduction while the oxalate (590-646 mg/100g), saponin (425-545 mg/100g) and hemaglutinnin (17.31-19.53 mg/100g) contents increased. Germination-fermentation (24 hours) decreased phytate content by > 90% and retained more iron (79 vs 61%) and zinc (80 vs 74%) than fermentation. Combined germination-fermentation (24 hours) was more effective in antinutrient reduction in Quality Protein Maize seeds. Keywords: Maize, complementary foods, antinutrients, processing

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Section: Resultsmentioning

confidence: 99%

Section: Anaemene Di; Fadupin Gtmentioning

confidence: 99%

Effect of Fermentation, Germination and Combined Germination-Fermentation Processing Methods on the Nutrient and Anti-nutrient Contents of Quality Protein Maize (QPM) Seeds

Anaemene¹,

Fadupin²

2020

jasem

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“…Most studies have shown that germination can increase iron and zinc availability by causing an increase in the endogenous phytase activity owing to de novo synthesis and/or activation of the endogenous phytases. (3,(157)(158)(159) Milling and sieving also reduce the PA content since a large proportion of PA is present in the bran, which is often sieved off.…”

Section: Reduction Of Iron and Zinc Binders In Naturally Fermented Afmentioning

confidence: 99%

Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

Gabaza

Muchuweti

Vandamme

2016

Food Reviews International

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Many weaning and complementary foods in Africa are plant based thus are not good sources of bioavailable iron and zinc owing to the presence of anti-nutritional factors, in particular phytic acid, phenolic compounds and to some extent dietary fiber. Several strategies are being developed to increase levels of bioavailable iron and zinc in plant based diets. These strategies range from fortification, biofortification, dietary diversification and use of household processing methods such as soaking, cooking, germination and fermentation. Fermentation poses a great potential as a significant amount of these foods in Africa involve a natural fermentation step.Exploration of this process could offer a more economical and sustainable way to reduce iron and zinc binders and consequently increase the bioavailability of the minerals in diets consisting of fermented cereals.

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“…The activity increases upon germination, and maximum was in 72 h germinated cotyledons (70 mU/mg). Increase in activity has been reported (Agostini et al 2010) which may be either due to de novo synthesis or by activation (Greiner et al 1998). The phytate content in rice bean cotyledons decreased with increase in time of germination, due to increase in phytase activity (Data not shown).…”

Section: Abbreviationsmentioning

confidence: 97%

“…In higher plants, it occurs mostly in grains, seeds and pollen. During germination of seed, there is an increase in phytase activity with corresponding fall in phytate level (Agostini et al 2010). Phytate also chelates mostly divalent cations, making them insoluble and unsuitable for absorption (Brune et al 1992).…”

Section: Abbreviationsmentioning

confidence: 99%

Purification and partial characterization of phytase from rice bean (Vigna umbellata Thunb.) germinated seeds

Belho

Nongpiur

Ambasht

2015

J. Plant Biochem. Biotechnol.

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Rice bean (Vigna umbellata Thunb.) phytase activity increased during germination and reached maximum at 72 h. The phytate content in seeds decreased with increase in germination time. Phytase was purified 32 fold from 72-h germinated cotyledons with final specific activity 2.22 U/mg. Native PAGE revealed a single band. On SDS PAGE, it revealed two bands with molecular mass 66 and 44 kDa. The native molecular mass was 110 kDa on size exclusion chromatography. The A 280 / 260 ratio was 1.88. When the enzyme was excited at 295 nm, the emission maximum was observed at 330 nm. The FTIR results suggest that Lys, Tyr, Phe, Trp, Ser, Gln and Asn residues on the enzyme's surface. The enzyme was stored at 4°C, showed 12 % residual activity on 35th day which was improved to 53.6 and 65.7 %, respectively in the presence of additives ascorbic acid and acetaminophen. The optimum pH and temperature of enzyme were 4.0 and 40°C, respectively. The energy of activation was 32.2 kJ/ mol. The values of K m and V max were 0.197 mM and 2.35 μmol/min/mg protein, respectively with sodium phytate as substrate. Phytase showed broad substrate specificity. The k cat /K m ratio was the highest for sodium phytate.

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Lowering of phytic acid content by enhancement of phytase and acid phosphatase activities during sunflower germination

Abstract: ABSTRACT

Cited by 6 publications

References 33 publications

Effect of Fermentation, Germination and Combined Germination-Fermentation Processing Methods on the Nutrient and Anti-nutrient Contents of Quality Protein Maize (QPM) Seeds

Effect of Fermentation, Germination and Combined Germination-Fermentation Processing Methods on the Nutrient and Anti-nutrient Contents of Quality Protein Maize (QPM) Seeds

Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

Purification and partial characterization of phytase from rice bean (Vigna umbellata Thunb.) germinated seeds

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