Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition

Kumar, Awadhesh; Singh, Brajesh; Sahu, Chandrasekhar; Mishra, Udit Nandan; Sharma, Srigopal; Lal, Milan Kumar

doi:10.1016/j.foodres.2021.110193

Cited by 125 publications

(66 citation statements)

References 107 publications

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“…Sodium phytate is registered as a generally recognized safe substance that can be used for food stability in a wide variety of applications [ 23 ]. Overall, a wide range of favorable and less desired properties has been reported [ 20 , 24 , 25 , 26 , 27 ]. Although precise mechanisms are often unclarified.…”

Section: Phytic Acid and Phytatementioning

confidence: 99%

Phytic Acid and Whole Grains for Health Controversy

Brouns

2021

Nutrients

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Phytate (PA) serves as a phosphate storage molecule in cereals and other plant foods. In food and in the human body, PA has a high affinity to chelate Zn2+ and Fe2+, Mg2+, Ca2+, K+, Mn2+ and Cu2+. As a consequence, minerals chelated in PA are not bio-available, which is a concern for public health in conditions of poor food availability and low mineral intakes, ultimately leading to an impaired micronutrient status, growth, development and increased mortality. For low-income countries this has resulted in communications on how to reduce the content of PA in food, by appropriate at home food processing. However, claims that a reduction in PA in food by processing per definition leads to a measurable improvement in mineral status and that the consumption of grains rich in PA impairs mineral status requires nuance. Frequently observed decreases of PA and increases in soluble minerals in in vitro food digestion (increased bio-accessibility) are used to promote food benefits. However, these do not necessarily translate into an increased bioavailability and mineral status in vivo. In vitro essays have limitations, such as the absence of blood flow, hormonal responses, neural regulation, gut epithelium associated factors and the presence of microbiota, which mutually influence the in vivo effects and should be considered. In Western countries, increased consumption of whole grain foods is associated with improved health outcomes, which does not justify advice to refrain from grain-based foods because they contain PA. The present commentary aims to clarify these seemingly controversial aspects.

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Section: Phytic Acid and Phytatementioning

confidence: 99%

Phytic Acid and Whole Grains for Health Controversy

Brouns

2021

Nutrients

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“…This is due to the advantages of the germination process [ 8 , 9 ], which increases the bioavailability of nutrients due to the fact that some compounds are broken down in small components that become easier to digest and to be absorbed by the human body [ 10 , 11 , 12 , 13 ]. Additionally, germination increases the amount of desirable compounds, such as phenolic ones [ 14 ], and some minerals, such as calcium, magnesium, zinc and iron [ 15 , 16 , 17 , 18 ], decrease the amount of antinutritive factors such as phytic acid that combine with minerals and result in phytates [ 19 , 20 , 21 , 22 ]. Through germination, the enzymatic activity of grains is increased, which has an effect in facilitating the digestion of compounds such as starch and proteins and, therefore, enables germinated legumes to be used successfully in foods where enzyme activity is required.…”

Section: Introductionmentioning

confidence: 99%

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

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Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.

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“…However, phytic acid (PA), the major P storage form in grains is not bioavailable to humans and non‐ruminants and hence is considered as an anti‐nutrient (Gupta et al., 2013). PA forms more than 75% of the total P pool along with other essential micronutrients in the grains which are released during germination to support the early growth of plants (Kumar et al., 2021; Zhou & Erdman, 1995). High concentration of PA in seeds creates several problems as undigested PA is excreted into the environment leads to water eutrophication (Gill et al., 2015), it chelates several metal cations (Zn 2+ , Fe 2+ , and Ca 2+ ) and reduces their bioavailability (Kumar et al., 2017), high PA content in crop plants lowers the phosphate use efficiency, which leads to increased demand for fertilizer (Shenoy & Kalagudi, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…They concluded that a low PA trait in rice is key determinant for increasing Zn bioavailability. The reduction in PA content can be achieved through the identification of natural mutations in different kind of transporters that control P transportation in the vacuole (ABC transporter) and transporter involved in the P loading and organ/intracellular specific distribution (sulfate transporters) (Cominelli et al., 2020; Iwai et al., 2012; Kumar et al., 2021). Cominelli et al., 2020 reviewed the description of various genes, proteins and mutants related to various transporters in legumes and cereals.…”

Section: Introductionmentioning

confidence: 99%

A single nucleotide substitution in the SPDT transporter gene reduced phytic acid and increased mineral bioavailability from Rice grain ( Oryza sativa L.)

et al. 2021

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Phosphorus (P) flow in agricultural land depends on the P taken off from harvested product, its losses through runoff and fertilizer applied to balance the removed P. Phytic acid (PA), the major storage form of phosphorus (P) in cereal grains is a key anti‐nutrient for human and non‐ruminants leads to eutrophication of waterways. As the natural non‐renewable P reserves are limited, enhancing P use efficiency is needed for field crops. SULTR‐like phosphorus distribution transporter (SPDT) is a novel rice transporter transfer P to the grain. Any alteration in transporter gene reduce grain P with concomitant rise in the leaves. A low PA (3.0 g/kg) rice Khira was identified where a single nucleotide mutation in LOC_Os06g05160 gene encoding SPDT showed low P transportation to grain. An amino acid change was detected as Valine‐330 to Alanine at the 3′ end of fifth exon. Highest expression of SPDT was observed in node I of rice as compared to low PA genotype. The mutation in SPDT could significantly affect P and PA accumulation in the grains with increased mineral bioavailability. Practical applications Excessive P application in crop leads to higher production cost as well as rapid depletion of limited rock phosphate. Alteration of P transporter function in the rice lower PA and total P accumulation in the grains with increased mineral bioavailability. The re‐distributed P in the straw can be applied as manure to the rice field. Thus, less P will be removed from the field, result in the decreased requirement for P fertilizer.

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Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition

Cited by 125 publications

References 107 publications

Phytic Acid and Whole Grains for Health Controversy

Phytic Acid and Whole Grains for Health Controversy

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

A single nucleotide substitution in the SPDT transporter gene reduced phytic acid and increased mineral bioavailability from Rice grain ( Oryza sativa L.)

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