Determination of myo -inositol phosphates in tree nuts and grain fractions by HPLC–ESI–MS

The occurrence, role, and management strategies for phytic acid in foods

Phytic acid, a naturally occurring compound predominantly found in cereals and legumes, is the focus of this review. This review investigates its distribution across various food sources, elucidating its dual roles in foods. It also provides new insights into the change in phytic acid level during food storage and the evolving trends in phytic acid management. Although phytic acid can function as a potent color stabilizer, flavor enhancer, and preservative, its antinutritional effects in foods restrict its applications. In terms of management strategies, numerous treatments for degrading phytic acid have been reported, each with varying degradation efficacies and distinct mechanisms of action. These treatments encompass traditional methods, biological approaches, and emerging technologies. Traditional processing techniques such as soaking, milling, dehulling, heating, and germination appear to effectively reduce phytic acid levels in processed foods. Additionally, fermentation and phytase hydrolysis demonstrated significant potential for managing phytic acid in food processing. In the future, genetic modification, due to its high efficiency and minimal environmental impact, should be prioritized to downregulate the biosynthesis of phytic acid. The review also delves into the biosynthesis and metabolism of phytic acid and elaborates on the mitigation mechanism of phytic acid using biotechnology. The challenges in the application of phytic acid in the food industry were also discussed. This study contributes to a better understanding of the roles phytic acid plays in food and the sustainability and safety of the food industry.

In vitro digestion effect on mineral bioaccessibility and antioxidant bioactive compounds of plant-based beverages

Consumption of plant-based beverages (PBB) is a growing trend; and have been used as viable substitutes for dairy based products. To date, no study has comparatively analyzed mineral composition and effect of in vitro digestion on the bioaccessibility of different PBB. The aim of this research was to investigate the content of essential minerals (calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn)) and to estimate the effect of in vitro digestion in plant-based beverages, and their antioxidant bioactive compounds (phenolic compounds and antioxidant capacity). Moreover, the presence of antinutritional factors, such as myo-inositol phosphates fractions, were evaluated. Samples of PBB (rice, cashew nut, almond, peanut, coconut, oat, soy, blended or not with another ingredients, fortified with minerals or naturally present) and milk for comparison were evaluated. TPC ranged from 0.2 mg GAEq/L for coconut to 12.4 mg GAEq/L for rice and, the antioxidant capacity (DPPH) ranged from 3.1 to 306.5 µmol TE/L for samples containing peanut and oat, respectively. Only a few samples presented myo-inositol phosphates fractions in their composition, mostly IP5 and IP6, especially cashew nut beverages. Mineral content showed a wide range for Ca, ranging from 10 to 1697.33 mg/L for rice and coconut, respectively. The Mg content ranged from 6.29 to 251.23-268.43 mg/L for rice and cashew nut beverages, respectively. Fe content ranged from 0.76 mg/L to 12.89 mg/L for the samples of rice. Zinc content ranged from 0.57 mg/L to 8.13 mg/L for samples of oat and soy, respectively. Significant variation was observed for Ca (8.2-306.6 mg/L) and Mg (1.9-107.4 mg/L) dialyzed between the beverages, with lower concentrations of Fe (1.0 mg/L) and Zn (0.5 mg/L) in dialyzed fractions. This study provides at least 975 analytically determined laboratory results, providing important information for characterization and comparison of different plant-based beverages.

Quantitation of Inositol Phosphates by HPLC-ESI-MS

The coupling of anion exchange high-pressure liquid chromatography (HPLC) with electrospray ionization mass spectrometry (ESI-MS) allows for the simultaneous detection of the six forms of inositol phosphate (InsP). Here we describe a rapid quantitative analysis of InsPs by HPLC-ESI-MS, which can be applied to a wide array of sample types. With this method, InsPs could be separated and detected within 20 min of sample injection. The detection limit was as low as 25 pmol (i.e., ca. 2 nmol/g sample) for each type of InsP, which is particularly important for analytes that are often present at low abundance in nature.

Myo-inositol: its metabolism and potential implications for poultry nutrition-a review

Myo-inositol (MI) has gained relevance in physiology research during the last decade. As a constituent of animal cells, MI was proven to be crucial in several metabolic and regulatory processes. Myo-inositol is involved in lipid signaling, osmolarity, glucose, and insulin metabolism. In humans and rodents, dietary MI was assessed to be important for health so that MI supplementation appeared to be a valuable alternative for treatment of several diseases as well as for improvements in metabolic performance. In poultry, there is a lack of evidence not only related to specific species-linked metabolic processes but also about the effects of dietary MI on performance and health. This review intends to provide information about the meaning of dietary MI in animal metabolism as well as to discuss potential implications of dietary MI in poultry health and performance with the aim to identify open questions in poultry research.

Evaluation of inositol phosphates in urine after topical administration of myo-inositol hexaphosphate to female Wistar rats

AIMS

Previous studies demonstrated a remarkable increase of urinary InsP₆ by topical administration. However, the methodology used for InsP₆ analysis was not specific. The aim of this paper is to measure urinary inositol phosphates InsPs using more advanced methodologies and to compare the results with those obtained by the non-specific method.

MATERIALS AND METHODS

We fed 12 female rats with a diet without InsP₆ for 16days. Then, we administered a topical InsP₆ gel at high doses for 7days (50mgInsP₆/day) or at low doses for 28days (20mgInsP₆/day). We measured urine levels InsPs using a nonspecific method (based on the ability of InsPs to complex Al³⁺) and levels of InsP₆ by a specific method (using polyacrylamide gel electrophoresis). Identification of different InsPs was performed by MS.

KEY FINDINGS

At baseline, after dietary deprivation of InsP₆, rats only excreted InsP₂ in their urine, and there was no detectable InsP₆ or other InsPs. Rats given the high dose treatment for 7days had abundant urinary InsP₆, but also had other InsPs in their urine; cessation of InsP₆ administration led to decreased levels of urinary InsPs. Rats given the low dose treatment for 28days had increasing levels of urinary InsPs over time. The maximum urinary InsP₆ was at 21days, after which InsPs excretion decreased.

SIGNIFICANCE

We conclude that the skin can absorb InsP₆ from a topical gel, and that InsP₆ is excreted in the urine, along with other InsPs (InsP₅, InsP₄, InsP₃, and InsP₂).