Dietary Intrinsic Phytate Protects Colon from Lipid Peroxidation in Pigs with a Moderately High Dietary Iron Intake

Porres, J. M.; Stahl, C. H.; Cheng, W.-H.; Fu, Y.; Roneker, Karl R.; Pond, W. G.; Lei, Xin Gen

doi:10.3181/00379727-221-44387

Cited by 37 publications

(17 citation statements)

References 22 publications

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“…In the 1990s, it was shown that the growth rate of tumor xenografts could be influenced by levels of dietary iron (89). Since then, results of in vitro studies and in vivo interventions in laboratory animals have consistently supported this theory (89)(90)(91)(92)(93)(94)(95). What is more, evidence surrounding patients with hemochromatosis has proven that the overload iron status, characteristic of this pathology, can also be a risk factor for several cancer types such as liver, colorectal, and breast (96).…”

Section: General Overviewmentioning

confidence: 74%

Iron and Cancer Risk—A Systematic Review and Meta-analysis of the Epidemiological Evidence

Fonseca-Nunes

Jakszyn

Agudo

2014

Cancer Epidemiology, Biomarkers &Amp; Prevention

283

181

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Iron has been suggested as a risk factor for different types of cancers mainly due to its prooxidant activity, which can lead to oxidative DNA damage. Furthermore, subjects with hemochromatosis or iron overload have been shown to have a higher risk of developing liver cancer. We have systematically reviewed 59 epidemiologic studies, published between 1995 and 2012, reporting information on total iron, dietary iron, heme iron, and biomarkers of iron status and cancer risk. Furthermore we conducted metaanalysis for colorectal [relative risk (RR), 1.08; 95% confidence interval (CI), 1.00-1.17], colon (RR ¼ 1.12; 95% CI, 1.03-1.22), breast (RR ¼ 1.03; 95% CI, 0.97-1.09), and lung cancer (RR ¼ 1.12; 95% CI, 0.98-1.29), for an increase of 1 mg/day of heme iron intake. Globally, on the basis of the systematic review and the metaanalysis results, a higher intake of heme iron has shown a tendency toward a positive association with cancer risk. Evidence regarding high levels of biomarkers of iron stores (mostly with serum ferritin) suggests a negative effect toward cancer risk. More prospective studies combining research on dietary iron intake, iron biomarkers, genetic susceptibility, and other relevant factors need to be conducted to clarify these findings and better understand the role of iron in cancer development. Cancer Epidemiol Biomarkers Prev; 23(1); 12-31. Ó2013 AACR.

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Section: General Overviewmentioning

confidence: 74%

Iron and Cancer Risk—A Systematic Review and Meta-analysis of the Epidemiological Evidence

Fonseca-Nunes

Jakszyn

Agudo

2014

Cancer Epidemiology, Biomarkers &Amp; Prevention

283

181

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“…Phytate may have a stronger ability to quench free radicals because of its metalchelating ability, which renders the prooxidant metal iron unavailable to participate in the Fenton reaction and to catalyze hydroxyl radical formation in vitro . Thus, phytate may prevent oxidative damage, such as lipid peroxidation (Ko and Godin 1991;Porres et al 1999) and may thereby decrease the formation of atherosclerotic lesions.…”

Section: Phytic Acidmentioning

confidence: 99%

Horse gram- an underutilized nutraceutical pulse crop: a review

Prasad

Singh

2014

J Food Sci Technol

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Horse gram is an underutilized pulse crop grown in wide range of adverse climatic conditions. It occupies an important place in human nutrition and has rich source of protein, minerals, and vitamins. Besides nutritional importance, it has been linked to reduced risk of various diseases due to presence of non-nutritive bioactive substances. These bioactive substances such as phytic acid, phenolic acid, fiber, enzymatic/proteinase inhibitors have significant metabolic and/or physiological effects. The importance of horse gram was well recognized by the folk/alternative/traditional medicine as a potential therapeutic agent to treat kidney stones, urinary diseases, piles, common cold, throat infection, fever etc. The inception of nutraceutical concept and increasing health consciousness the demand of nutraceutical and functional food is increased. In recent years, isolation and utilization of potential antioxidants from legumes including horse gram are increased as it decreases the risk of intestinal diseases, diabetes, coronary heart disease, prevention of dental caries etc. Keeping in view the increasing demand of food having nutraceutical values, the present review ascribed with recent scientific knowledge towards the possibilities of exploring the horse gram, as a source of food and nutraceuticals compounds.

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“…The complexing of Fe by phytate may reduce the Fe-catalysed production of free radicals in the colon. In pigs it has been shown that phytate derived from maize and soyabean meal was protective against lipid peroxidation in the colon associated with Fe (Porres et al 1999). High-®bre diets contain substantial phytate concentrations, and this factor may partially explain the epidemiological association of high-®bre diets with lower incidences of certain cancers (Harland & Morris, 1995).…”

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confidence: 99%

Phytate and phytase: consequences for protein utilisation

et al. 2000

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The excretion of large amounts of P in ef¯uent from intensive pig and poultry units is indicative of the poor availability of phytate-bound P in plant-derived feed ingredients. This environmental problem prompted the development and acceptance of microbial phytase feed enzymes for single-stomached animals. Their introduction led to an increasing recognition that phytate may have adverse effects on protein utilisation in addition to P. Consequently, the nutritional relevance of protein ±phytate interactions for pigs and poultry is considered in the present review. Since the current understanding of the effects of protein ±phytate interactions comes mainly from responses obtained to added phytase, literature on the in¯uence of microbial phytases on amino acid digestibility and utilisation is summarised, followed by a discussion of possible mechanisms contributing to the negative effects of phytate. However, the rationale for the protein responses to added phytase remains largely speculative, and several modes of action are probably involved. It may be that the release of protein from protein± phytate complexes occurring naturally in feed ingredients, the prevention of formation of binary and ternary protein ±phytate complexes within the gut, the alleviation of the negative impact of phytate on digestive enzymes and the reduction in endogenous amino acid losses are all contributing factors. A better understanding of the mechanisms of protein± phytate interactions and the modes of action of exogenous phytase enzymes is clearly desirable. Studies are also needed to identify and quantify the factors that contribute to the variable amino acid responses to added phytase. It appears that the relative solubilities of phytate salts and proteins from different feed ingredients and their effects on the extent of protein± phytate complex formation, coupled with variations in the effectiveness of phytase in different dietary contexts, may be the major factors responsible.

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Dietary Intrinsic Phytate Protects Colon from Lipid Peroxidation in Pigs with a Moderately High Dietary Iron Intake

Cited by 37 publications

References 22 publications

Iron and Cancer Risk—A Systematic Review and Meta-analysis of the Epidemiological Evidence

Iron and Cancer Risk—A Systematic Review and Meta-analysis of the Epidemiological Evidence

Horse gram- an underutilized nutraceutical pulse crop: a review

Phytate and phytase: consequences for protein utilisation

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