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Sanchis P, Prieto RM, Konieczna J, Grases F, Abete I, Salas-Salvadó J, Martín V, Ruiz-Canela M, Babio N, García-Gavilán JF, Goday A, Costa-Bauza A, Martínez JA, Romaguera D. Estimated Phytate Intake Is Associated with Bone Mineral Density in Mediterranean Postmenopausal Women. Nutrients 2023; 15:nu15071791. [PMID: 37049631 PMCID: PMC10097286 DOI: 10.3390/nu15071791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 04/14/2023] Open
Abstract
The main objective of this work was to explore the association of dietary phytate intake with bone mineral density (BMD) in a Mediterranean population of postmenopausal women. For this purpose, a cross-sectional analysis of 561 women aged 55-75 years with overweight/obesity and metabolic syndrome from a Mediterranean area and with data on dual-energy X-ray absorptiometry (DXA) scans in femur and lumbar spine was performed. Estimated phytate intake was calculated using a validated food frequency questionnaire. Our results indicated that phytate intake was associated with BMD [β(95%CI) per each 25 mg/100 kcal] in femoral neck [0.023(0.060-0.040) g/cm2], femoral Ward's triangle [0.033(0.013-0.054) g/cm2], total femur [0.018(0.001-0.035) g/cm2], and all the analyzed lumbar spine sites [L1-L4: 0.033(0.007-0.059) g/cm2] after adjusting for potential confounders. The sensitivity analysis showed that phytate intake was directly associated with lumbar spine BMD in women younger than 66 years, with a body mass index higher than 32.6 kg/cm2 and without type 2 diabetes (all p-for interactions < 0.05). The overall results indicated that phytate, a substance present in food as cereals, legumes and nuts, was positively associated with BMD in Mediterranean postmenopausal women. Phytate may have a protective effect on bone resorption by adsorbing on the surfaces of HAP. Nevertheless, large, long-term, and randomized prospective clinical studies must be performed to assess the possible benefits of phytate consumption on BMD in postmenopausal women.
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Grants
- NIH 1R01DK127601 NIH HHS
- Advanced Research Grant 2014-2019; agreement #34091 European Research Council
- PI13/00673, PI13/00492, PI13/00272, PI13/01123, PI13/00462,PI13/00233, PI13/02184, PI13/00728, PI13/01090, PI13/01056, PI14/01722,PI14/00636, PI14/00618, PI14/00696, PI14/01206, PI14/01919,PI14/00853,PI14/01374, PI14/00972, PI14/00728, PI14/01471, PI16/00 Instituto de Salud Carlos III
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Affiliation(s)
- Pilar Sanchis
- Laboratory of Renal Lithiasis Research, University Institute of Health Science Research (IUNICS), Health Research Institute of the Balearic Islands (IdISBa), University of the Balearic Islands, 07122 Palma de Mallorca, Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
| | - Rafael María Prieto
- Laboratory of Renal Lithiasis Research, University Institute of Health Science Research (IUNICS), Health Research Institute of the Balearic Islands (IdISBa), University of the Balearic Islands, 07122 Palma de Mallorca, Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
| | - Jadwiga Konieczna
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Research Group on Nutritional Epidemiology & Cardiovascular Physiopathology (NUTRECOR), Health Research Institute of the Balearic Islands (IdISBa), 07120 Palma de Mallorca, Spain
| | - Félix Grases
- Laboratory of Renal Lithiasis Research, University Institute of Health Science Research (IUNICS), Health Research Institute of the Balearic Islands (IdISBa), University of the Balearic Islands, 07122 Palma de Mallorca, Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
| | - Itziar Abete
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Department of Nutrition, Food Sciences, and Physiology, Center for Nutrition Research, Navarra Institute for Health Research (IdiSNA), University of Navarra, 31008 Pamplona, Spain
| | - Jordi Salas-Salvadó
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Unitat de Nutrició Humana, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43007 Tarragona, Spain
- Institut d'Investigació Pere Virgili (IISPV), 43204 Reus, Spain
| | - Vicente Martín
- CIBER Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Institute of Biomedicine (IBIOMED), University of León, 24071 León, Spain
| | - Miguel Ruiz-Canela
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Department of Preventive Medicine and Public Health, IdiSNA, University of Navarra, 31008 Pamplona, Spain
| | - Nancy Babio
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Unitat de Nutrició Humana, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43007 Tarragona, Spain
- Institut d'Investigació Pere Virgili (IISPV), 43204 Reus, Spain
| | - Jesús Francisco García-Gavilán
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Unitat de Nutrició Humana, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, 43007 Tarragona, Spain
- Institut d'Investigació Pere Virgili (IISPV), 43204 Reus, Spain
| | - Albert Goday
- Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Medical Research Institute (IMIM), Department of Medicine, University of Barcelona, 08193 Barcelona, Spain
| | - Antonia Costa-Bauza
- Laboratory of Renal Lithiasis Research, University Institute of Health Science Research (IUNICS), Health Research Institute of the Balearic Islands (IdISBa), University of the Balearic Islands, 07122 Palma de Mallorca, Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
| | - José Alfredo Martínez
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Department of Nutrition, Food Sciences, and Physiology, Center for Nutrition Research, Navarra Institute for Health Research (IdiSNA), University of Navarra, 31008 Pamplona, Spain
- Precision Nutrition and Cardiometabolic Health Program, IMDEA Food, CEI UAM + CSIC, 28049 Madrid, Spain
| | - Dora Romaguera
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), 28029 Madrid, Spain
- Research Group on Nutritional Epidemiology & Cardiovascular Physiopathology (NUTRECOR), Health Research Institute of the Balearic Islands (IdISBa), 07120 Palma de Mallorca, Spain
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Understanding the Protective Effect of Phytate in Bone Decalcification Related-Diseases. Nutrients 2021; 13:nu13082859. [PMID: 34445019 PMCID: PMC8400850 DOI: 10.3390/nu13082859] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/11/2021] [Accepted: 08/16/2021] [Indexed: 11/16/2022] Open
Abstract
Myo-inositol hexaphosphate (phytate; IP6) is a natural compound that is abundant in cereals, legumes, and nuts, and it can bind to crystal surfaces and disturb crystal development, acting as crystallization inhibitor. The adsorption of such inhibitors to crystal faces can also inhibit crystal dissolution. The binding of phytate to metal cofactors suggests that it could be used for treatment of osteoporosis. Our in-vitro study showed that phytate inhibits dissolution of hydroxyapatite (HAP). The effect of phytate was similar to that of alendronate and greater than that of etidronate. This led us to perform a cross-sectional study to investigate the impact of consumption of IP6 on bone mineral density (BMD) in post-menopausal women. Our data indicate that BMD and t-score of lumbar spine increased with increasing phytate consumption, and a phytate consumption higher than 307 mg/day was associated with a normal BMD (t-score > −1). These data suggest that phytate may have a protective effect in bone decalcification by adsorbing on the surfaces of HAP, and a daily consumption of phytate-rich foods (at least one serving/day of legumes or nuts) may help to prevent or minimize bone-loss disorders, such as osteoporosis. However, further studies are needed to gain a better understanding about the mechanism of inhibition of phytate in bone-related diseases (see graphical abstract).
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Zhao Q, Meng Y, Yang L, He X, He B, Liu Y, Xiao D. Facile synthesis of phosphorus-doped carbon under tuned temperature with high lithium and sodium anodic performances. J Colloid Interface Sci 2019; 551:61-71. [DOI: 10.1016/j.jcis.2019.05.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 04/30/2019] [Accepted: 05/05/2019] [Indexed: 11/29/2022]
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Lagnika C, Houssou PA, Dansou V, Hotegni AB, AMOUSSA AMO, Kpotouhedo FY, Doko SA, Lagnika L. Physico-Functional and Sensory Properties of Flour and Bread Made from Composite Wheat-Cassava. ACTA ACUST UNITED AC 2019. [DOI: 10.3923/pjn.2019.538.547] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Özkaya B, Baumgartner B, Özkaya H. Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties. J Texture Stud 2017; 49:84-93. [PMID: 28742221 DOI: 10.1111/jtxs.12286] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Revised: 06/16/2017] [Accepted: 07/10/2017] [Indexed: 11/26/2022]
Abstract
Wheat bran and rice bran were concentrated in terms of dietary fiber and were dephytinized by two different methods (fermentation and hydrothermal). Untreated, concentrated, concentrated-dephytinized by fermentation method, and concentrated-dephytinized by hydrothermal method bran samples were each incorporated into flour at levels of 0, 10, 15, and 20%, and their effects on bread properties were investigated. Unprocessed wheat bran and rice bran addition decreased the volume yield, and the specific volume of the bread depends on the incorporation level. A further decrease was observed with the addition of concentrated bran. However, the dephytinization treatments slightly improved these values. The same pattern was observed for the total number of cells and the total cell area of bread crumbs. Both wheat bran and rice bran were observed to cause a darker crumb color, and the effects of bran samples on crumb color were more pronounced after the dephytinization treatment. The addition of concentrated wheat bran and rice bran significantly increased hardness, as well as decreasing springiness, cohesiveness, and resilience of the bread, depending on the bran levels. Although dephytinization treatments enhanced the textural properties of bread, these results were still inferior to those obtained using bread produced with untreated bran. Regarding the dephytinization treatments, the influence of fermentation treatment on bread properties was slightly beneficial compared to hydrothermal treatment. PRACTICAL APPLICATIONS Consumption of dietary fiber offers a range of health benefits. Cereal bran has great potential as a dietary fiber source. However, this bran's high phytic acid content and adverse effects on bread quality limit that potential. It is possible to obtain high dietary fiber and low phytic acid bran samples through bran concentration and dephytinization treatments. The dephytinization treatment is an effective method for degradation of phytic acid. The negative effects of wheat bran and rice bran on bread quality decreased significantly following the dephytinization treatments. This study demonstrated that fiber-enriched bread with low phytic acid content and acceptable texture can be produced using concentrated and dephytinized bran.
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Affiliation(s)
- Berrin Özkaya
- Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey
| | - Burcu Baumgartner
- Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey
| | - Hazım Özkaya
- Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey
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Özkaya H, Özkaya B, Duman B, Turksoy S. Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:5713-5719. [PMID: 28651042 DOI: 10.1021/acs.jafc.7b01698] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Fermentation and hydrothermal methods were tested to reduce the phytic acid (PA) content of oat bran, and the effects of these methods on the dietary fiber (DF) and total phenolic (TP) contents as well as the antioxidant activity (AA) were also investigated. Fermentation with 6% yeast and for 6 h resulted in 88.2% reduction in PA content, while it only resulted in 32.5% reduction in the sample incubated for 6 h without yeast addition. The PA loss in autoclaved oat bran sample (1.5 h, pH 4.0) was 95.2% while it was 41.8% at most in the sample autoclaved without pH adjustment. In both methods, soluble, insoluble, and total DF contents of samples were remarkably higher than the control samples. Also for TP in the oat bran samples, both processes led to 17% and 39% increases, respectively, while AA values were 8% and 15%, respectively. Among all samples, the autoclaving process resulted in the lowest PA and the greatest amount of bioactive compounds.
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Affiliation(s)
- H Özkaya
- Faculty of Engineering, Department of Food Engineering, Ankara University , Golbasi Campus, Golbasi, Ankara TR-06830, Turkey
| | - B Özkaya
- Faculty of Engineering, Department of Food Engineering, Ankara University , Golbasi Campus, Golbasi, Ankara TR-06830, Turkey
| | - B Duman
- Faculty of Engineering, Department of Food Engineering, Ankara University , Golbasi Campus, Golbasi, Ankara TR-06830, Turkey
| | - S Turksoy
- Faculty of Engineering, Department of Food Engineering, Hitit University , Çorum TR-19030, Turkey
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Wiesinger JA, Cichy KA, Glahn RP, Grusak MA, Brick MA, Thompson HJ, Tako E. Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8592-8603. [PMID: 27754657 DOI: 10.1021/acs.jafc.6b03100] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Dry beans (Phaseolus vulgaris L.) are a nutrient-dense food rich in protein and micronutrients. Despite their nutritional benefits, long cooking times limit the consumption of dry beans worldwide, especially in nations where fuelwood for cooking is often expensive or scarce. This study evaluated the nutritive value of 12 dry edible bean lines that vary for cooking time (20-89 min) from four market classes (yellow, cranberry, light red kidney, and red mottled) of economic importance in bean-consuming regions of Africa and the Americas. When compared to their slower cooking counterparts within each market class, fast-cooking dry beans retain more protein and minerals while maintaining similar starch and fiber densities when fully cooked. For example, some of the highest protein and mineral retention values were measured in the fast-cooking yellow bean cultivar Cebo Cela, which offered 20% more protein, 10% more iron, and 10% more zinc with each serving when compared with Canario, a slow-cooking yellow bean that requires twice the cooking time to become palatable. A Caco-2 cell culture model also revealed the bioavailability of iron is significantly higher in faster cooking entries (r = -0.537, P = 0.009) as compared to slower cooking entries in the same market class. These findings suggest that fast-cooking bean varieties have improved nutritive value through greater nutrient retention and improved iron bioavailability.
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Affiliation(s)
- Jason A Wiesinger
- Department of Plant, Soil and Microbial Sciences, Michigan State University , East Lansing, Michigan 48824, United States
| | - Karen A Cichy
- Department of Plant, Soil and Microbial Sciences, Michigan State University , East Lansing, Michigan 48824, United States
- USDA-ARS, Sugarbeet and Bean Research Unit, Michigan State University , East Lansing, Michigan 48824, United States
| | - Raymond P Glahn
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University , Ithaca, New York 14853, United States
| | - Michael A Grusak
- USDA-ARS, Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine , Houston, Texas 77030, United States
| | - Mark A Brick
- Department of Soil and Crop Sciences, Colorado State University , Fort Collins, Colorado 80523, United States
| | - Henry J Thompson
- Department of Horticulture and Landscape Architecture, Colorado State University , Fort Collins, Colorado 80523, United States
| | - Elad Tako
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University , Ithaca, New York 14853, United States
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Silva EO, Bracarense APFRL. Phytic Acid: From Antinutritional to Multiple Protection Factor of Organic Systems. J Food Sci 2016; 81:R1357-62. [PMID: 27272247 DOI: 10.1111/1750-3841.13320] [Citation(s) in RCA: 82] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2015] [Revised: 03/04/2016] [Accepted: 03/22/2016] [Indexed: 02/07/2023]
Abstract
Several studies have shown the benefits of natural antioxidants on health and food preservation. Phytic acid (IP6) is a natural antioxidant that is found mainly in cereals and vegetables and, for a long period of time, was considered an antinutritional factor. However, in vitro and in vivo studies have demonstrated its beneficial effects in the prevention and treatment of several pathological conditions and cancer. Despite the numerous benefits of IP6, the signs and intracellular interactions mediated by this antioxidant remain poorly understood. This review describes the main chemical and biological aspects of IP6, as well as its actions in the prevention and treatment of various diseases.
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Affiliation(s)
- Elisângela O Silva
- Laboratory of Animal Pathology, Univ. Estadual de Londrina, Rodovia Celso Garcia Cid, km 380, 86057-990, Londrina, PR, Brazil
| | - Ana Paula F R L Bracarense
- Laboratory of Animal Pathology, Univ. Estadual de Londrina, Rodovia Celso Garcia Cid, km 380, 86057-990, Londrina, PR, Brazil
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Sanchis P, Buades JM, Berga F, Gelabert MM, Molina M, Íñigo MV, García S, Gonzalez J, Bernabeu MR, Costa-Bauzá A, Grases F. Protective Effect of Myo-Inositol Hexaphosphate (Phytate) on Abdominal Aortic Calcification in Patients With Chronic Kidney Disease. J Ren Nutr 2016; 26:226-36. [PMID: 26975775 DOI: 10.1053/j.jrn.2016.01.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Revised: 01/04/2016] [Accepted: 01/06/2016] [Indexed: 11/11/2022] Open
Abstract
OBJECTIVE The aim of this study was to evaluate the relationship between physiological levels of myo-inositol hexaphosphate (phytate) and cardiovascular (CV) calcification in patients with chronic kidney disease (CKD). DESIGN AND METHODS This was a prospective cross-sectional study conducted from December 2012 to June 2013. SUBJECTS Sixty-nine consecutive patients with CKD who were not undergoing renal replacement therapy. INTERVENTION All subjects were given lateral lumbar X-rays to quantify abdominal aortic calcification (AAC). Clinical laboratory analyses and phytate food frequency questionnaires were also performed. MAIN OUTCOME MEASURE Phytate urinary excretion, estimated phytate consumption (based on food frequency questionnaire) and AAC score. Patients were divided into two groups based on median abdominal aortic calcification (AAC) score: no/mild AAC (AAC ≤ 6, n = 35) and moderate/severe AAC (AAC > 6, n = 34). RESULTS Patients with no/mild AAC were younger, had lower pulse pressure, greater dietary intake of phytate, greater urinary phytate and the prevalence of prior CV disease was significantly lower compared to patients with moderate/severe AAC. Among the top 10 phytate-rich foods, lentil consumption was significantly greater in patients with no/mild AAC than in those with moderate/severe AAC. Multivariate logistic regression analysis indicated that age, prior CV disease, urinary phytate (or lentil consumption) were independently associated to AAC. CONCLUSION Our results suggest that adequate consumption of phytate can prevent AAC in patients with CKD. Further prospective studies must be performed to elucidate the benefits of a phytate-rich diet and the associated risk of phosphorus bioavailability in these patients.
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Affiliation(s)
- Pilar Sanchis
- Nephrology Department, Research Unit, Institute of Health Sciences Research (IUNICS-IdISPa), Hospital Son Llàtzer, Palma of Mallorca, Spain; Laboratory of Renal Lithiasis Research, Institute of Health Sciences Research (IUNICS-IdISPa), Department of Chemistry, University of Balearic Islands, Palma of Mallorca, Spain.
| | - Juan Manuel Buades
- Nephrology Department, Research Unit, Institute of Health Sciences Research (IUNICS-IdISPa), Hospital Son Llàtzer, Palma of Mallorca, Spain
| | - Francisco Berga
- Laboratory of Renal Lithiasis Research, Institute of Health Sciences Research (IUNICS-IdISPa), Department of Chemistry, University of Balearic Islands, Palma of Mallorca, Spain
| | | | - Marilisa Molina
- Nephrology Department, Research Unit, Institute of Health Sciences Research (IUNICS-IdISPa), Hospital Son Llàtzer, Palma of Mallorca, Spain
| | - María Victoria Íñigo
- Nephrology Department, Research Unit, Institute of Health Sciences Research (IUNICS-IdISPa), Hospital Son Llàtzer, Palma of Mallorca, Spain
| | - Susana García
- Nephrology Department, Research Unit, Institute of Health Sciences Research (IUNICS-IdISPa), Hospital Son Llàtzer, Palma of Mallorca, Spain
| | - Jorge Gonzalez
- Nephrology Department, Research Unit, Institute of Health Sciences Research (IUNICS-IdISPa), Hospital Son Llàtzer, Palma of Mallorca, Spain
| | - Maria Rosario Bernabeu
- Nephrology Department, Research Unit, Institute of Health Sciences Research (IUNICS-IdISPa), Hospital Son Llàtzer, Palma of Mallorca, Spain
| | - Antonia Costa-Bauzá
- Laboratory of Renal Lithiasis Research, Institute of Health Sciences Research (IUNICS-IdISPa), Department of Chemistry, University of Balearic Islands, Palma of Mallorca, Spain
| | - Felix Grases
- Laboratory of Renal Lithiasis Research, Institute of Health Sciences Research (IUNICS-IdISPa), Department of Chemistry, University of Balearic Islands, Palma of Mallorca, Spain
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Onomi S, Okazaki Y, Katayama T. Effect of Dietary Level of Phytic Acid on Hepatic and Serum Lipid Status in Rats Fed a High-sucrose Diet. Biosci Biotechnol Biochem 2014; 68:1379-81. [PMID: 15215609 DOI: 10.1271/bbb.68.1379] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The effect of dietary 0.02-10% sodium phytate on the hepatic and serum lipid status of rats fed a high-sucrose diet for 14 d was investigated. Hepatic levels of triglyceride and cholesterol and lipogenic enzymes activity were reduced with increasing dietary phytate level. The addition of 10% sodium phytate drastically depressed growth, food intake, and serum triglyceride and cholesterol levels.
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Affiliation(s)
- Shoko Onomi
- Department of Human Life Sciences Education, Graduate School of Education, Hiroshima University, Hiroshima, Japan
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11
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Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour. Food Chem 2014; 146:515-20. [DOI: 10.1016/j.foodchem.2013.09.098] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2013] [Revised: 07/03/2013] [Accepted: 09/17/2013] [Indexed: 11/22/2022]
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Effects of phytase on amino acid and energy digestibility in corn–soybean meal diets fed to growing pigs11This research was financially supported by Enzyvia Inc., Sheridan, IN. ACTA ACUST UNITED AC 2013. [DOI: 10.15232/s1080-7446(15)30302-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Fardet A, Martin JF, Chardigny JM. Lipotropic capacity of raw plant-based foods: A new index that reflects their lipotrope density profile. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2011.03.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Karp H, Ekholm P, Kemi V, Itkonen S, Hirvonen T, Närkki S, Lamberg-Allardt C. Differences among total and in vitro digestible phosphorus content of plant foods and beverages. J Ren Nutr 2011; 22:416-22. [PMID: 21741857 DOI: 10.1053/j.jrn.2011.04.004] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2011] [Revised: 04/11/2011] [Accepted: 04/15/2011] [Indexed: 11/11/2022] Open
Abstract
OBJECTIVE Among plant foods, grain products, legumes, and seeds are important sources of phosphorus (P). Current data on P content and absorbability of P from these foods are lacking. Measurement of in vitro digestible P (DP) content of foods may reflect absorbability of P. The objective of this study was to measure both total phosphorus (TP) and DP contents of selected foods and to compare the amounts of TP and DP and the proportion of DP to TP among different foods. METHODS TP and DP content of 21 foods and drinks of plant origin were measured by inductively coupled plasma optical emission spectrometry. In DP analysis, samples were digested enzymatically in principle in the same way as in the alimentary canal before P analyses. The most popular national brands were chosen for analysis. RESULTS The highest amount of TP (667 mg/100 g) was found in sesame seeds with hull, which also had the lowest percentage of DP (6%) to TP. Instead, in cola drinks and beer, the percentage of DP to TP was 87 to 100% (13 to 22 mg/100 g). In cereal products, the highest TP content (216 mg/100 g) and DP proportion (100%) were present in industrial muffins, which contain sodium phosphate as a leavening agent. Legumes contained an average DP content of 83 mg/100 g (38% of TP). CONCLUSION Absorbability of P may differ substantially among different plant foods. Despite high TP content, legumes may be a relatively poor P source. In foods containing phosphate additives, the proportion of DP is high, which supports previous conclusions of the effective absorbability of P from P additives.
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Affiliation(s)
- Heini Karp
- Calcium Research Unit, Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland
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Gambuś H, Matusz-Mirlak A, Duliński R, Ziobro R, Golachowski A. The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye bran. Int J Food Sci Nutr 2011; 63:41-4. [PMID: 21718112 DOI: 10.3109/09637486.2011.595703] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The analysis of phytates in extrudates containing rye bran was done by a colorimetric method with the Wade reagent. The changes in profiles of myo-inositol phosphates indicate that, although no isomers with positive physiological functions (such as I(1,4,5)P3, I(1,2,3)P3 or I(1,3,4,5)P4) were formed, the beneficial impact of extrusion is the reduction of phytates, as compared to the raw material. The obtained snacks containing rye bran received acceptable to desirable sensory scores.
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Affiliation(s)
- H Gambuś
- Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland.
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Park YJ, Park J, Park KH, Oh BC, Auh JH. Supplementation of Alkaline Phytase (Ds11) in Whole-Wheat Bread Reduces Phytate Content and Improves Mineral Solubility. J Food Sci 2011; 76:C791-4. [DOI: 10.1111/j.1750-3841.2011.02206.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Callegaro MGK, Diettrich T, Alves E, Milbradt BG, Denardin CC, Silva LP, Emanuelli T. Supplementation with fiber-rich multimixtures yields a higher dietary concentration and apparent absorption of minerals in rats. Nutr Res 2011; 30:615-25. [PMID: 20934603 DOI: 10.1016/j.nutres.2010.08.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2010] [Revised: 08/20/2010] [Accepted: 08/23/2010] [Indexed: 11/28/2022]
Abstract
Multimixtures (MMs) are dietary supplements prepared with low-cost ingredients and food by-products that are widely used in various countries to counteract malnutrition. Although MMs have a high content of minerals, they also contain high levels of dietary fiber and associated compounds, which might bind minerals and impair their absorption. In this study, we investigated the hypothesis that the increased dietary fiber content of MMs would impair gastrointestinal mineral absorption due to the metal-binding capacity of dietary fiber. Thus, the objective of the present study was to feed growing rats with a basal diet, representative of a nutritionally deficient diet, alone or supplemented with a low dietary fiber level MM, intermediate dietary fiber level MM, or high dietary fiber level MM (HF) to evaluate the apparent absorption of calcium, phosphorus, magnesium, manganese, and copper. The relative apparent calcium absorption was slightly decreased by the HF addition, with no change in the absolute apparent absorption. The absolute apparent absorption of phosphorus and magnesium was increased by the intermediate dietary fiber level MM and HF additions, whereas the manganese absorption was increased only by the HF addition. The apparent absorption of copper was not affected by the MM supplementation. The increased apparent absorption of minerals was always related to the increase in the mineral dietary concentration triggered by the MM. Thus, we concluded that the increased dietary fiber levels in the MMs increased the mineral levels, and MMs with intermediate and high fiber levels may be used to improve the mineral balance of poor diets.
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Affiliation(s)
- Maria G K Callegaro
- Graduate Program on Toxicological Biochemistry, Center of Natural and Exact Sciences, Federal University of Santa Maria, 97105-900, Santa Maria, RS, Brazil.
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Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains. Journal of Food Science and Technology 2011; 49:673-84. [PMID: 24293686 DOI: 10.1007/s13197-010-0223-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/17/2010] [Accepted: 12/29/2010] [Indexed: 01/17/2023]
Abstract
In recent years, research efforts are under-way on the possibilities of utilization of natural source of bioactive compounds for the dietary management of certain chronic diseases such as diabetes, obesity, cardiovascular diseases, cancer etc. In this connection, seed materials of promising wild type under-utilized food legume grains such as Acacia nilotica (L.) Willd. Ex Delile, Bauhinia purpurea L., Canavalia ensiformis (L.) DC., Cassia hirsuta L., Caesalpinia bonducella F., Erythrina indica L., Mucuna gigantea (Willd.) DC., Pongamia pinnata (L.) Pierre, Sebania sesban (L.) Merr. and Xylia xylocarpa Roxb. Taub., collected from South India, were investigated for certain bioactive compounds. All the samples were found to constitute a viable source of total free phenolics (3.12-6.69 g/100 g DM), tannins (1.10-4.41 g/100 g DM), L-Dopa (1.34-5.45 g/100 g DM) and phytic acid (0.98-3.14 g/100 g DM). In general, the seed materials of X. xylocarpa recorded high levels of total free phenolics and tannins, whereas the maximum levels of L-Dopa and phytic acid were noticed in M. gigantea and S. sesban, respectively. Further, presently investigated all the bioactive compounds were drastically reduced during soaking in tamarind solution + cooking as well as soaking in alkaline solution + cooking, and thus these treatments were considered to be more aggressive practices. Open-pan roasting also demonstrated a significant reduction of total free phenolics, tannins and moderate loss of L-Dopa and phytic acid. Alternatively, sprouting + oil-frying showed significant level of increase of total free phenolics (9-27%) and tannins (12-28%), but diminishing effect on phytic acid and L-Dopa. Hence, among the presently employed treatments, sprouting + oil-frying could be recommended as a suitable treatment for the versatile utilization of these wild under-utilized legume grains for the dietary management of certain chronic diseases.
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Callegaro MGK, Milbradt BG, Alves E, Diettrich T, Kemerich DM, Hausen BS, Duarte FA, Flores EMM, Dressler VL, Emanuelli T. Effect of wheat bran and flaxseed on cadmium effects and retention in rats. Hum Exp Toxicol 2010; 30:981-91. [PMID: 20876162 DOI: 10.1177/0960327110384526] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Dietary fiber can affect cadmium (Cd) absorption and toxicity, but the effect appears to depend on the type of dietary fiber. The aim of the present study was to compare the effect of dietary sources containing distinct amounts of soluble and insoluble fiber on Cd absorption, accumulation and toxicity in growing rats. The absorption of essential macrominerals (Ca, P and Mg) was also evaluated. Animals received a nutritionally balanced diet with cellulose (cel - control), wheat bran or flaxseed as the fiber source with 0 or 50 mg Cd kg(-1) diet, during 30 days. Cd exposure reduced body weight gain, feed efficiency ratio, epididymal fat relative weight and liver relative weight, and increased plasma alanine aminotransferase activity in all fiber groups. The apparent Cd absorption was similar among Cd-groups, but the flax-Cd group had a higher hepatic and renal Cd concentration. Cd decreased the absorption of Ca and P, and increased Mg absorption in the wheat bran and flaxseed groups, but not in the cel group. Although the different fiber sources investigated had no effect on Cd toxicity, the major soluble fiber source, flaxseed, increased Cd retention. Thus, caution should be taken in the intake of flaxseed by Cd-exposed populations.
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Affiliation(s)
- M G K Callegaro
- Graduate Program on Toxicological Biochemistry, Center of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria, RS Brazil.
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Lewu M, Adebola P, Afolayan A. Effect of cooking on the mineral contents and anti-nutritional factors in seven accessions of Colocasia esculenta (L.) Schott growing in South Africa. J Food Compost Anal 2010. [DOI: 10.1016/j.jfca.2010.02.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Sotelo A, González-Osnaya L, Sánchez-Chinchillas A, Trejo A. Role of oxate, phytate, tannins and cooking on iron bioavailability from foods commonly consumed in Mexico. Int J Food Sci Nutr 2010; 61:29-39. [PMID: 20001762 DOI: 10.3109/09637480903213649] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The objectives of this research were to assess the bioavailability of iron in foodstuffs found in the Mexican diet, to provide data on the content of iron absorption inhibitors present in plant origin products and to assess the inhibitory effect of these compounds and of cooking on iron bioavailability; therefore, total content and bioavailable iron, tannins, phytic and oxalic acid were determined in vegetables, cereals, legumes and animal products, before and after cooking. Vegetables, although rich in iron, have poor iron bioavailability and a high content of inhibitory factors; cooking reduced the content of iron and inhibitory factors, whereas in animal products the treatment of cooking did not significantly reduce it. Iron bioavailability, phytate content and the phytate to iron molar ratio predicted poor iron bioavailability and, therefore, a negative impact on the nutritional status of people who rely on them as staple foods could be expected.
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Affiliation(s)
- Angela Sotelo
- Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), Ciudad Universitaria, México
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Prieto RM, Fiol M, Perello J, Estruch R, Ros E, Sanchis P, Grases F. Effects of Mediterranean diets with low and high proportions of phytate-rich foods on the urinary phytate excretion. Eur J Nutr 2010; 49:321-6. [PMID: 20108098 DOI: 10.1007/s00394-009-0087-x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2009] [Accepted: 12/02/2009] [Indexed: 12/18/2022]
Abstract
BACKGROUND Important health benefits have been reported recently to phytate intake. This includes the prevention of pathological calcifications such as renal calculi, dental calculi and cardiovascular calcification, due its action as crystallization inhibitor of calcium salts, and as preventive of cancer. AIM OF STUDY The aim of this study was to establish a relation between the intake of phytate, through consumption of typical components of the Mediterranean diet (including nuts), and its excretion in urine. METHODS This study recruited participants from subjects included in a larger trial (PREDIMED) of food habits, that were assigned to one of two diet groups: (1) the Mediterranean diet with low proportion of phytate-rich food group, where participants were asked to maintain their usual diet; and (2) the Mediterranean diet with high proportion of phytate-rich food group, where participants were asked to increase phytate-rich foods in their diet. Phytate intake was assessed on the basis of a food frequency questionnaire. Urinary phytate excretion was determined in 2-h urine samples. RESULTS The overall phytate consumption of the Mediterranean diet with high proportion of phytate-rich food group (672 +/- 50 mg) was significantly higher than the Mediterranean diet with low proportion of phytate-rich food group (422 +/- 34 mg), representing a 59% difference. Urinary phytate excretion was also significantly higher (54%) in the Mediterranean diet with high proportion of phytate-rich food group (1,016 +/- 70 microg/L) than the Mediterranean diet with low proportion of phytate-rich food group (659 +/- 45 microg/L). CONCLUSIONS Mediterranean diets high in whole cereals, legumes and nuts compared to Mediterranean diets low in these phytate-rich foods increase the urinary phytate excretion in humans.
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Affiliation(s)
- Rafael M Prieto
- Laboratory of Renal Lithiasis Research, University Institute of Health Sciences Research IUNICS, University of Balearic Islands, 07122 Palma, Spain.
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Liu C, Teng Z, Yang XQ, Tang CH, Jiang Y, Qu JN, Qi JR, Zhu JH. Characterisation of soybean glycinin and β-conglycinin fractionated by using MgCl2 instead of CaCl2. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02116.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Okazaki Y, Katayama T. Dietary inositol hexakisphosphate, but not myo-inositol, clearly improves hypercholesterolemia in rats fed casein-type amino acid mixtures and 1,1,1-trichloro-2,2-bis (p-chlorophenyl) ethane. Nutr Res 2009; 28:714-21. [PMID: 19083479 DOI: 10.1016/j.nutres.2008.07.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2008] [Revised: 06/20/2008] [Accepted: 07/23/2008] [Indexed: 11/24/2022]
Abstract
We have previously shown that dietary inositol hexakisphosphate (IP6) and myo-inositol prevent fatty liver in rats fed a casein-based diet containing 1,1,1-trichloro-2,2-bis (p-chlorophenyl) ethane (DDT). This study was performed to examine the comparative effects of dietary equimolar amounts of sodium IP6 (1.02%) and myo-inositol (0.2%) on the development of DDT-induced fatty liver and hypercholesterolemia in rats fed 20% casein-type amino acid mixtures designed to exclude a possible myo-inositol contaminant in casein. Thirty-six male Wistar rats were divided into 6 groups of 6 rats each for: a control group, myo-inositol-supplemented group, IP6-supplemented group, DDT-treated group, DDT + myo-inositol-supplemented group, and a DDT + IP6-supplemented group. Dietary IP6 clearly suppressed the rises in serum concentrations of cholesterol and phospholipids because of DDT feeding, but myo-inositol had no significant influence on such elevations. Dietary IP6, but not myo-inositol, caused significant body weight gain with or without DDT intake. Supplemental IP6 and myo-inositol significantly increased hepatic-free myo-inositol regardless of DDT intake and prevented fatty liver in rats fed DDT. In conclusion, dietary IP6 and myo-inositol exert similar effects on DDT-induced fatty liver and myo-inositol status but distinct effects on DDT-induced hypercholesterolemia and growth rate in rats fed casein-type amino acid mixtures.
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Affiliation(s)
- Yukako Okazaki
- Department of Human Life Sciences Education, Graduate School of Education, Hiroshima University, Higashi-Hiroshima 739-8524, Japan.
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Servi S, Özkaya H, Colakoglu AS. Dephytinization of wheat bran by fermentation with bakers' yeast, incubation with barley malt flour and autoclaving at different pH levels. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.10.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Li CY, Park DS, Won SR, Hong SK, Ham JK, Choi JK, Rhee HI. Food chemical properties of low-phytate rice cultivar, Sang-gol. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.04.012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Siqueira EMDA, Mendes JFR, Arruda SF. Biodisponibilidade de minerais em refeições vegetarianas e onívoras servidas em restaurante universitário. REV NUTR 2007. [DOI: 10.1590/s1415-52732007000300001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
OBJETIVO: Avaliar a biodisponibilidade de cálcio, ferro e zinco nas dietas vegetarianas e onívoras, servidas no Restaurante Universitário da Universidade de Brasília. MÉTODOS: Foram coletadas três amostras de cada refeição, durante 5 dias, para determinação do conteúdo de fitato. O conteúdo em cálcio ferro e zinco foi estimado a partir de tabelas de composição de alimentos. A razão molar entre o ácido fítico e o mineral dietéticos foi utilizada como critério para avaliar a biodisponibilidade. RESULTADOS: As concentrações médias de ácido fítico, cálcio e ferro foram significantemente maiores na dieta vegetariana (p=0,0002; p=0,0015 e p=0,0227, respectivamente), enquanto a concentração de Zinco foi maior na dieta onívora (p=0,0205). Ambas as dietas apresentaram razões molares ácido fítico: cálcio e ácido fítico: ferro inferiores aos valores críticos (1,56 e 14, respectivamente), sugerindo que o fitato não deve comprometer a biodisponibilidade do cálcio ou do ferro nessas refeições. A razão molar ácido fítico: zinco, na dieta vegetariana, foi de 9,3 e na onívora de 4,9, caracterizando-as como refeições de média e alta biodisponibilidade para o zinco, respectivamente. O feijão e a soja eram os componentes dietéticos mais ricos em fitato nas duas refeições. CONCLUSÃO: Devido aos teores de cálcio e ferro nas duas refeições, a presença de fitato não deve representar risco de deficiência desses minerais para indivíduos que se alimentam diariamente no Restaurante Universitário da Universidade de Brasília. Entretanto, devido ao baixo teor de zinco nas refeições, a presença do fitato pode representar um risco de deficiência desse mineral, principalmente, para homens vegetarianos.
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Zieliński H, Michalska A, Ceglińska A, Lamparski G. Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0576-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H. Antioxidant contents and antioxidative properties of traditional rye breads. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:734-40. [PMID: 17263468 DOI: 10.1021/jf062425w] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The purpose of this research was to find out the effect of flour extraction rate on the antioxidative properties of traditional rye bread and then to compare the bioactive compounds content and antioxidant properties of rye breads with commercial wheat roll. Four types of rye flour with different extraction rates of 100 (whole meal dark flour), 95 (brown flour), 90 (brown flour), and 70% (light flour) originated from Warko rye cultivar were used for traditional bread baking with sourdough fermentation. Four types of the respective rye breads were analyzed for their potentially beneficial components, including tocopherols and tocotrienols, total phenolics and flavonoids, reduced glutathione, and inositol hexaphosphates. Moreover, the phenolic acids profile was provided. The Trolox equivalent antioxidant capacity (TEAC) of the breads was evaluated using free radical scavenging activities of 80% methanol extracts against ABTS*+ radical cation (ABTS radical cation decolorization method) whereas radical scavenging activity (RSA) was determined against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH*). The superoxide dismutase-like activity (SOD-like activity) was evaluated as free radical scavenging activities of PBS extracts against superoxide anion radicals (O2*-). The results were compared to whole meal rye bread as well as to wheat roll taken as representative example of wheat based bakery product. The studies showed that flour extraction rates strongly affected the content of bioactive compounds and antioxidative properties of traditionally baked rye breads. The incorporation of the rye flours with extraction rates from 100 down to 70% in the formulation caused decrease in tocopherol (T), tocotrienol (T3), inositol hexaphosphate (IP6), and phenolic compound (TPC) contents in rye breads. No changes in reduced glutathione (GSH) contents were noted between each type of rye bread. A significant decrease in Trolox equivalent antioxidant capacity and radical DDPH scavenging activity was also found in bread formulated on flour with an extraction rate of 70% in comparison to the breads formulated on flour with extraction rates from 100 to 90%. The highest SOD-like activity was noted for rye bread formulated on flour with an extraction rate of 70%. The four types of rye breads showed better antioxidative properties and higher antioxidant contents when compared to wheat roll with one exception made to tocopherols and tocotrienols.
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Affiliation(s)
- Anna Michalska
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-747 Olsztyn, Poland
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Amezcua CM, Parsons CM. Effect of Increased Heat Processing and Particle Size on Phosphorus Bioavailability in Corn Distillers Dried Grains with Solubles. Poult Sci 2007; 86:331-7. [PMID: 17234847 DOI: 10.1093/ps/86.2.331] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Previous studies have reported that increased heat processing and feeding larger particle size ingredients may increase the bioavailability of phytate P in some feedstuffs. Therefore, one chick experiment was conducted to determine the effect of various increased heat processing treatments on bioavailability of P in corn distillers dried grains with solubles (DDGS), and 2 chick experiments were conducted to determine the effect of particle size on bioavailability of P in DDGS. In addition, one precision-fed cecectomized rooster assay was conducted to evaluate the effects of increased heating on amino acid digestibility. For the chick experiments, a P-deficient cornstarch-dextrose-soybean meal basal diet containing 0.10% nonphytate P was supplemented with 0.0, 0.05, or 0.10% P from KH(2)PO(4) or 1 of 2 levels of DDGS. Diets were fed from 8 to 22 d of age, and P bioavailability relative to the P in KH(2)PO(4) was estimated using the standard curve or slope-ratio methods with tibia ash as the response variable. Increased heating of DDGS by autoclaving at 124 kPa and 121 degrees C for 60 to 80 min or by heating in a drying oven at 121 degrees C for 60 min significantly increased relative P bioavailability in DDGS (from 70 to as high as 91%) in several treatments. Amino acid digestibility, however, was greatly reduced by increased heating in most cases, particularly for Lys. Relative bioavailability of P was not significantly affected by DDGS particle sizes ranging from 542 to 837 microm. Our results indicated that increased heating of DDGS increased bioavailability of P but decreased digestibility of amino acids, particularly Lys, and that bioavailability of P was not affected by particle size.
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Affiliation(s)
- C Martinez Amezcua
- Department of Animal Sciences, 1207 W. Gregory Dr., University of Illinois, Urbana, IL 61801, USA
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Cooking effects on oxalate, phytate, trypsin and α-amylase inhibitors of wild yam tubers of Nepal. J Food Compost Anal 2006. [DOI: 10.1016/j.jfca.2004.09.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Michalska A, Ceglińska A, Zieliński H. Bioactive compounds in rye flours with different extraction rates. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0452-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Assessment of antinutritional factors and bioavailability of calcium and zinc in wild yam (Dioscorea spp.) tubers of Nepal. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.07.006] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Chen QC, Li BW. Separation of phytic acid and other related inositol phosphates by high-performance ion chromatography and its applications. J Chromatogr A 2003; 1018:41-52. [PMID: 14582625 DOI: 10.1016/j.chroma.2003.08.040] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
A high-performance anion-exchange chromatographic method was developed for the separation of phytic acid and other inositol phosphates (myo-inositol bis-, tris-, tetrakis-, and pentakisphosphates) with gradient elution and ultraviolet absorbance detection after post-column derivatization. With the acidic eluents, the combination of anion-exchange and ion suppression retention mechanisms led to the separation of 35 inositol phosphates (excluding enantiomers) into 27 peaks for the first time, and the retention behaviors of all myo-inositol bis- to hexakisphosphate isomers were studied. The whole separation procedure was completed within 65 min. Based on the investigations of nonenzymatic hydrolysis of phytic acid under different conditions by using this method, an in-house reference standard solution was produced, which can be used for method development. In addition, by applying this method to in vitro kinetic studies, at least one new enzymatic hydrolysis pathway of phytic acid was found, and one rule of enzymatic dephosphorylation of inositol phosphates (position effect) was proposed and another one (neighboring effect) was confirmed. The principle of the proposed identification approach for several inositol phosphate isomers based on hydrolysis products study will be applicable to other natural products analysis, for which standards are very expensive or not available.
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Affiliation(s)
- Qing-Chuan Chen
- Center for Human Nutrition, Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD 21205, USA.
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Steer TE, Gibson GR. The microbiology of phytic acid metabolism by gut bacteria and relevance for bowel cancer. Int J Food Sci Technol 2002. [DOI: 10.1046/j.1365-2621.2002.00616.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Hamada JS. Scale-up potential of ion-pair high-performance liquid chromatography method to produce biologically active inositol phosphates. J Chromatogr A 2002; 944:241-8. [PMID: 11831759 DOI: 10.1016/s0021-9673(01)01267-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
This study was undertaken to evaluate the possibility that an analytical ion-pair HPLC procedure used to determine phytic acid (IP6) and its degradation products (IP3-IP5) can be transformed to a preparative purification method. A commercial phytic acid (CPA) preparation was separated into its component fractions of IP3, IP4, IPS, and IP6 on two C18 columns (1.8 and 4.2 ml) using 51% methanol containing 0.6-1% tetrabutylammonium hydroxide as ion-pair reagent and 0-0.025 M formic acid (pH 4.3) as eluent at 1.7 and 3.0 cm/min linear velocity, respectively, and 40 degrees C. Elution was monitored at 40 degrees C by a refractive index detector. Reproducible separation of CPA into four well-resolved peaks on these columns was possible after optimizing method variables, particularly the concentration of ion-pair reagent in the injected sample (>1.5%). The same separations were obtained after CPA loads were scaled up 25 times on a steel column (15 cm x 19 mm I.D.), packed with Ethyl C2 sorbent (10 microm) and on a 25 cm x 21.2 mm I.D. C18 column, but at a reduced linear velocity to increase the resolution. Therefore, this optimization of separation not only is useful for analysis of phytic acid and its degradation products but also it provides key parameters for scale up for further fractionation and characterization.
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Affiliation(s)
- Jamel S Hamada
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, LA 70179, USA.
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Garcı́a-Estepa RM, Guerra-Hernández E, Garcı́a-Villanova B. Phytic acid content in milled cereal products and breads. Food Res Int 1999. [DOI: 10.1016/s0963-9969(99)00092-7] [Citation(s) in RCA: 138] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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