The effect of phytic acid on the absorption of calcium and phosphorus

Hoff‐Jørgensen, E.; Andersen, O. Corydon; Begtrup, H.; Nielsen, Gunnar Gissel

doi:10.1042/bj0400453

Cited by 27 publications

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“…Early studies showed only limited degradation, i.e. , dephosphorylation, of phytate in the human gastrointestinal system as measured by recovery of ~40%–70% phytate in faeces [58,59]. …”

Section: Degradation Of Phytate In the Human Gastrointestinal Systemmentioning

confidence: 99%

Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

2013

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The major part of iron present in plant foods such as cereals is largely unavailable for direct absorption in humans due to complexation with the negatively charged phosphate groups of phytate (myo-inositol (1,2,3,4,5,6)-hexakisphosphate). Human biology has not evolved an efficient mechanism to naturally release iron from iron phytate complexes. This narrative review will evaluate the quantitative significance of phytase-catalysed iron release from cereal foods. In vivo studies have shown how addition of microbially derived phytases to cereal-based foods has produced increased iron absorption via enzyme-catalysed dephosphorylation of phytate, indicating the potential of this strategy for preventing and treating iron deficiency anaemia. Despite the immense promise of this strategy and the prevalence of iron deficiency worldwide, the number of human studies elucidating the significance of phytase-mediated improvements in iron absorption and ultimately in iron status in particularly vulnerable groups is still low. A more detailed understanding of (1) the uptake mechanism for iron released from partially dephosphorylated phytate chelates, (2) the affinity of microbially derived phytases towards insoluble iron phytate complexes, and (3) the extent of phytate dephosphorylation required for iron release from inositol phosphates is warranted. Phytase-mediated iron release can improve iron absorption from plant foods. There is a need for development of innovative strategies to obtain better effects.

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“…Early studies showed only limited degradation, i.e. , dephosphorylation, of phytate in the human gastrointestinal system as measured by recovery of ~40%–70% phytate in faeces [58,59]. …”

Section: Degradation Of Phytate In the Human Gastrointestinal Systemmentioning

confidence: 99%

Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

2013

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“…Interest in the consumption of whole grains and oilseed food products is increasing. These products contain phytic acid (myoinositol 1,2,3,4,5,6-hexakis (dihydrogen phosphate)) which interferes with the bioavailability of selected minerals (McCance and Widdowson, 1943;Hoff-Jorgensen et al, 1946;O'Dell and Savage, 1960;Reinhold et al, 1976;Erdman and Forbes, 1977) and adversely influences the digestion of protein (Barre, 1956;Kratzer, 1965;Knuckles et al, 1985) and carbohydrate (Deshpande and Cheryan, 1984;Thompson and Yoon, 1984;Sharma et al, 1978). The effects of phytic acid (phytate) and mechanisms involved in diminishing nutritional quality which are not completely understood are reviewed by Cheryan (1980), Maga (1982) and Reddy et al (1982).…”

Section: Introductionmentioning

confidence: 98%

Effect of Phytate and Other Myo‐inositol Phosphate Esters on α‐Amylase Digestion of Starch

Knuckles

Betschart

1987

Journal of Food Science

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The effects of phytate and other myo-inositol phosphate esters (containing one or more phosphate groups) on a-amylase digestion of soluble potato starch were evaluated by an in virro procedure. Human salivary or Bacillus subtilis a-amylase was treated with either 2 mM or 5 mM phytate, myo-inositol-2-monophosphate (l-2-MP), or phytate hydrolyzed to various degrees, and then incubated at 37°C with the starch at pH 4.15 or 6.90. Starch digestion varied with degree of phosphorylation of inositol, inositol phosphate ester concentration, pH and enzyme source. At pH 4.15, phytate (2 mM) and I-2-MP (2 mM) reduced starch digestion by salivary ol-amylase to 8.5 and 78.3%, respectively, of the control.

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“…daily of vitamin D (881). On the other hand, the presence of phytic acid in the diet considerably decreased the retention of calcium, mainly from milk, by infants (890) and children (891). McLean, Lewis, Jensen, Hathaway, Breiter & Holmes (886) found that with an adequate American diet about 0-8 pt.…”

Section: (C) Minerals Calcium and Phosphorusmentioning

confidence: 99%

Section D. Nutritive value of milk and milk products

Kon

Henry

1949

Journal of Dairy Research

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III. Nutritive value as estimated in laboratory andVitamin B, (pyridosrin) after parturition contained 14, 25, 36 and 29/xg./g. fat (0-9,1-1, 1-3 and 1-3 mg./l.) of carotene and 48, 91, 67 and 165 jig./g. fat (2-8, 3-7, 3-0 and 6-9 mg./l.) of vitamin A, and the effects of the supplements were still evident in later samples of colostrum. It is of interest that the addition of carotene did not increase the vitamin A, and that the administration of vitamm A did not depress the .carotene, in colostrum.Unpublished work at Shinfield(77) gave very similar results, but the high vitamin A ration depressed the carotene content of the colostrum. Corroborative evidence comes from Russia (78), and from the U.S. Bureau of Dairy Industry (79). The colostrum of two cows which had been on pasture had a higher vitamin A potency than that of two cows on a ration low in vitamin A (79).Several authors have studied the vitamin A and carotene content of colostrum of different breeds under normal and experimental conditions. Valuable information comes from the Ohio State University herd for which two sets of values are available, one for groups of five to nine Ayrshire, Guernsey, Friesian (Holstein) and Jersey cows which calved while on winter feed (80) and another for similar cows of the same breeds, with the addition of Brown Swiss, which calved a year or two later on pasture (81). The values are not strictly comparable as they are given for separate days in the first study and for separate milkings in the second. On both occasions the carotene concentration in the first sample was lowest for Friesian cows (1-97 and 2-89 mg./l.) and highest for Guernseys (4-97 and 8-64 mg./L). For vitamin A, Jerseys were bottom of the four breeds on both occasions (2-18 and 1-44 mg./L), but Ayrshires led in the first study with 2-94 mg./l. and Guernseys in the second with 2-79 mg./l. The values for the Brown Swiss were 4-97 mg./l. for carotene and 3-48 mg./l. for vitamin A. It is noteworthy that the colostrum of the cows which calved in winter was relatively poorer in carotene and richer in vitamin A than that of the cows on pasture. The differences were much less marked in later samples. An interesting feature of these findings was that, on both occasions, the concentration of carotene in the Jersey colostrum was at first much less than for Guernseys, and even less than for Ayrshires, but the concentration declined more slowly, and the Jerseys were leading, for example, from the fourth to the seventh milking in the second experiment. The results indicate a marked individual variation in the concentration of vitamin A and carotene in colostrum, a fact emphasized by the findings of most other authors. In the first 3 days after calving some 50 mg. of vitamin A and 60 mg. of carotene were secreted in colostrum (80).Hansen, Phillips & Smith (82) followed the vitamin A and carotene content of the colostrum, and its change with the progress of lactation and method of milking, of eighteen Friesian cows which were uniformly fed indoors throughout their first ...

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The effect of phytic acid on the absorption of calcium and phosphorus

Cited by 27 publications

References 0 publications

Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

Effect of Phytate and Other Myo‐inositol Phosphate Esters on α‐Amylase Digestion of Starch

Section D. Nutritive value of milk and milk products

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