Phytic acid and inositol phosphates in raw flours and infant cereals: The effect of processing

Frontela, Carmen; García‐Alonso, Francisco Javier; Ros, Gaspar; Martı́nez, Carmen

doi:10.1016/j.jfca.2008.02.003

Cited by 39 publications

(39 citation statements)

References 29 publications

(42 reference statements)

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“…Similarly, a significant reduction of phytic acid contents by thermal processing (roasting, cooking, autoclaving and microwave) has been observed in is reported to bind essential, nutritionally important divalent cations, such as iron, zinc, magnesium and calcium. This forms insoluble complexes, thereby making minerals unavailable for absorption (Frontela et al, 2008). Data on phytic acid contents of raw and processed peanut seeds are summarized in tables 1 and 2.…”

Section: Resultsmentioning

confidence: 99%

“…The levels of trypsin inhibitor activity, α-amylase inhibitor activity, phytic acid, tannins and lectins were found to be decreased to a considerable extent during heat processing especially moist heat (cooking, extrusion, autoclaving and microwave) (Habiba, 2002;Wang et al, 2008;Embaby, 2010). Also, considerable decreases were observed in phytic acid, trypsin inhibitor activity and tannins after roasting (Fagbemi et al, 2005;Frontela et al, 2008).…”

Section: Analysesmentioning

confidence: 99%

“…The estimation of lectin content by hemagglutination of red cells is not a very precise method although the procedure used other plant foodstuff (Habiba, 2002;Fagbemi et al, 2005;Frontela et al, 2008;Wang et al, 2008). The apparent decrease in phytate content during thermal processing may be partly due either to the formation of insoluble complexes between phytate and other components, such as phytateprotein and phytate-protein-mineral complexes or to the inositol hexaphosphate hydrolyzed to penta-and tetraphosphate (Siddhuraju and Becker, 2001).…”

Section: Effect Of Heat Treatments On Lectin Activitymentioning

confidence: 99%

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Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds

Embaby

2010

FSTR

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The effect of heat treatments (boiling, autoclaving, microwave cooking and roasting) on the levels of certain antinutritional factors (phytic acid, trypsin inhibitor, α-amylase inhibitor, lectin activity and tannins) and in vitro protein digestibility (IVPD) of peanut and sesame seeds were investigated. All heat treatments significantly reduced the levels of all the investigated antinutrients and improved the IVPD of peanut seeds. Of the attempted treatments, autoclaving, boiling, roasting-salting and oil-roasting were the most effective in reducing the levels of antinutrients and improving IVPD of peanut. Roasting in both brown and white sesame seeds partially eliminated the studied antinutrients (the reduction ranged from 15.6% to 61.2% in all antinutrients) and improved IVPD (increased by 10% and 9.1%, respectively). Also, Tehineh (sesame butter-like) contained lower levels of antinutrients than raw sesame seeds and exhibited a higher IVPD (82.8%).

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Section: Resultsmentioning

confidence: 99%

Section: Analysesmentioning

confidence: 99%

Section: Effect Of Heat Treatments On Lectin Activitymentioning

confidence: 99%

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Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds

Embaby

2010

FSTR

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“…Fermentation, by certain LAB and yeasts, removes or reduces the levels of antinutritional factors such as phytic acid, tannins and polyphenols present in some cereals meant for weaning purposes [23,31,41,47,53,56,59,63]. During fermentation, optimal pH conditions prevail for enzymatic degradation of the antinutritional factors.…”

Section: The Effect Of Fermentation On Toxic Antinutritional and Indmentioning

confidence: 99%

Cereal-Based Functional Foods

Nyanzi¹,

Jooste²

2012

Probiotics

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“…IP 5 has been reported to be present in several foods including cereals (Frontela et al 2004), beans and nuts at very high concentration (Chen 2004). Indeed IP 5 content range from 0.4 g/kg in corn to 1.6 g/kg in millet (Frontela et al 2004) and from 0.1 to 1.3 g/kg in beans (Chen 2004).…”

Section: Ip 5 In Foodsmentioning

confidence: 99%

Anti-cancer activity of the bioactive compound inositol pentakisphosphate

Falasca

2009

Phytochem Rev

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Bioactive compounds are extra nutritional constituents found in small quantities in foods. We have recently shown that a bioactive compound, inositol pentakisphosphate (IP 5 ), a naturally occurring substance that is present in most legumes, wheat bran and nuts, inhibits cell growth of ovarian, lung and breast cancer cells. We demonstrated that IP 5 specifically blocks the activation of the critical phosphoinositide 3-kinase (PI3K) effector Akt, a serine/threonine kinase which plays a key role in different intracellular processes such as cell survival and proliferation. Due to its role in cancer development and progression, the PI3K/Akt pathway is an attractive target for therapeutic intervention. Interestingly, IP 5 possesses anti tumour activity in mice to the same extent than cytotoxic drug cisplatin. Furthermore, IP 5 enhances the effect of cytotoxic drugs in ovarian and lung cancer cells. These results support a role for IP 5 as an anti-tumour agent that may sensitise cancer cells to the action of commonly used anti-cancer drugs. In addition we have recently observed that specific modifications of the IP 5 structure may result in compounds with the same solubility and lack of toxicity in vivo but broader range of action and a higher activity compared to parental molecule indicating that IP 5 may represents a promising molecule for further development of novel anticancer drugs. Therefore, our study reveals a new pharmacologically active nutrient (nutraceutical) as a potential chemopreventive agent and a lead compound for possible development of potent small molecule PI3K/Akt inhibitors.

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Phytic acid and inositol phosphates in raw flours and infant cereals: The effect of processing

Cited by 39 publications

References 29 publications

Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds

Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds

Cereal-Based Functional Foods

Anti-cancer activity of the bioactive compound inositol pentakisphosphate

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