Dietary phytate reduces magnesium bioavailability in growing rats

Phytate-iron molar ratio and bioavailability of iron in Bangladesh

OBJECTIVE

Phytate, an important component of plant origin foods, works as a chelator for mineral nutrients such as iron. Estimating the phytate-iron molar ratio is a traditional method to assess the bioavailability of dietary iron, and a ratio >1 is suggestive of poor absorption of iron through the intestinal mucosa. In Bangladesh, the ratio is considerably higher; nonetheless, the haemoglobin and ferritin status are satisfactory. Hence, we appraised phytate-iron molar ratios and concomitant haemoglobin and ferritin status.

METHODS

Dietary intake of iron and phytate was estimated in non-pregnant non-lactating women and school-age children from a nationally representative survey. The phytate-iron molar ratios were estimated. Linear regressions on haemoglobin for the phytate-iron molar ratios and on molar ratios predicting inflammation-adjusted ferritin were performed.

RESULTS

The median ratios were 6.12 in women and 5.47 in children, with corresponding haemoglobin concentrations of 12.6 and 12.5 g/dl. Hypothetical lowering of the ratios by ~50% revealed a nominal increment of haemoglobin and ferritin.

CONCLUSION

The standard cut-off phytate-iron molar ratio of >1 is inconsistent with the iron and haemoglobin status of the Bangladeshi population. One plausible explanation for the inconsistency is a non-dietary environmental factor-groundwater iron. Isotope studies incorporating the iron from dietary and the drinking groundwater sources are needed to establish a ratio which might better explain iron bioavailability.

Magnesium absorption from mineral water decreases with increasing quantities of magnesium per serving in rats

It is hypothesized that magnesium (Mg) absorption from mineral water is affected by the concentration of Mg in the water, the consumption pattern, and the volume consumed per serving. The present study examined the effect of serving volume and consumption pattern of artificial mineral water (AMW) and Mg concentration on Mg absorption in rats. Magnesium in AMW was labeled with magnesium-25 as a tracer. Each group consisted of 6 or 7 rats. In experiment 1, the rats received 1 mL of AMW containing 200 mg Mg/L at 4 times, 400 mg Mg/L twice, or 800 mg Mg/L at 1 time. In experiment 2, the rats received 1 mL of AMW containing 200 mg Mg/L or 0.25 mL of AMW containing 800 mg Mg/L at 4 times or 1 mL of AMW containing 800 mg Mg/L at 1 time. The absorption of Mg decreased with increasing Mg concentrations in the same serving volume of AMW with different serving frequencies. When the AMW containing 800 mg Mg/L was portioned into 4 servings, Mg absorption increased to the level of absorption in the group exposed to AMW containing 200 mg Mg/L served at the same frequency. These results suggest that the Mg concentration and the volume of AMW do not affect Mg absorption per se, but Mg absorption from AMW decreases when the amount of Mg in each serving is increased. Thus, frequent consumption is preferable for mineral water rich in Mg when the total consumption of mineral water is the same.

Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Impact of proteins, phytic acid and polyphenols

Levels of some essential minerals (Ca, Mg, Cu and Mn) were determined in ten different types of experimentally prepared hard biscuits. In relation to the wheat flour-based reference sample, other investigated samples were enriched with different ratios of integral raw materials of different origin or various dietary fibers in view of improving their functionality and nutritive quality. The goal of the research was to evaluate enriched biscuits as additional sources of calcium, magnesium, copper and manganese in nutrition and to investigate if the modifications of wheat flour based biscuit composition significantly change the amounts of total and bioaccessible minerals in the final product. Since our results indicated significant changes of mineral bioaccessibility among the samples, obtained results were correlated to the content of proteins, phytic acid and polyphenols for the sake of assessing their impact as limiting factors of mineral bioaccessibility in these types of foods.

Phytate intake and molar ratios of phytate to zinc, iron and calcium in the diets of people in China

OBJECTIVE

To assess the phytate intake and molar ratios of phytate to calcium, iron and zinc in the diets of people in China.

DESIGN

2002 China Nationwide Nutrition and Health Survey is a cross-sectional nationwide representative survey on nutrition and health. The information on dietary intakes was collected using consecutive 3 days 24 h recall by trained interviewers.

SUBJECTS

The data of 68 962 residents aged 2-101 years old from 132 counties were analyzed.

RESULTS

The median daily dietary intake of phytate, calcium, iron and zinc were 1186, 338.1, 21.2 and 10.6 mg, respectively. Urban residents consumed less phytate (781 vs 1342 mg/day), more calcium (374.5 vs 324.1 mg/day) and comparable amounts of iron (21.1 vs 21.2 mg/day) and zinc (10.6 vs 10.6 mg/day) than their rural counterparts. A wide variation in phytate intake among residents from six areas was found, ranging from 648 to 1433 mg/day. The median molar ratios of phytate to calcium, iron, zinc and phytate x calcium/zinc were 0.22, 4.88, 11.1 and 89.0, respectively, with a large variation between urban and rural areas. The phytate:zinc molar ratios ranged from 6.2 to 14.2, whereas the phytate x calcium/zinc molar ratios were from 63.7 to 107.2. The proportion of subjects with ratios above the critical values of phytate to iron, phytate to calcium, phytate to zinc and phytate x calcium/zinc were 95.4, 43.7, 23.1 and 8.7%, respectively. All the phytate/mineral ratios of rural residents were higher than that of their urban counterparts.

CONCLUSIONS

The dietary phytate intake of people in China was higher than those in Western developed countries and lower than those in developing countries. Phytate may impair the bioavailability of iron, calcium and zinc in the diets of people in China.

Phytate degradation in a mixture of ground wheat and ground defatted soybeans during feed processing: effects of temperature, moisture level, and retention time in small- and medium-scale incubation systems

The optimal conditions for degradation of phytate (IP6, myo-inositol hexaphosphate) in a mixture of ground wheat and ground defatted soybeans (1:2, w/w) with added exogenous E. coli phytase were investigated at different temperatures (45, 60, 75, and 95 degrees C), moisture levels (25%, 35%, and 45%), and retention times (2-45 min). All treatment combinations were investigated in a small-scale mixer conditioner (experiment 1). The combined 45 degrees C and 45% moisture treatment was most efficient and reduced the content of IP6 by 86% during 45 min of incubation. This treatment combination was applied in a medium-scale mixer conditioner (experiment 2), and 76% reduction of IP6 at 45 min was obtained. During incubation, the content of lower groups of inositol phosphates, such as IP4 (myo-inositol tetraphosphate) and IP3 (myo-inositol triphosphate), increased significantly as the content of IP6 decreased. The major isomer formed was Ins(1,2,5,6)P(4).

Phytate, calcium, iron, and zinc contents and their molar ratios in foods commonly consumed in China

A total of 60 food samples commonly consumed in China were analyzed for phytate using the anion-exchange method and for calcium, iron, and zinc using atomic absorption spectrophotometry. The foods analyzed included those based on cereal grains and soybean. Phytate contents expressed on a wet weight basis ranged from 0 for foods made from starches to 1878 mg/100 g for dried stick-shaped soybean milk film. The calcium contents were between 2.08 mg/100 g for ground corn and 760.67 mg/100 g for diced fried soybean curd. The lowest values of iron and zinc were 0.04 mg/100 g for Panjin pearl rice cooked with discarding extra water and 0.08 mg/100 g for potato and bean starches, while the highest values of iron and zinc were observed in dried stick-shaped soybean milk film. Although many foods were relatively rich in calcium, zinc, and iron, many also contained a higher level of phytate. Of the 60 food samples, 34 foods had a phytate/calcium molar ratio >0.24, 53 foods had a phytate/iron molar ratio >1, 31 foods had a phytate/zinc molar ratio >15, and only 7 foods had a phytate x calcium/zinc >200. Phytate in foods impair the bioavailability of calcium, iron, and zinc, which to some extent depends upon food processing and cooking methods.

Bioavailability of phytic acid–phosphorus and magnesium from lentils (Lens culinaris m.) in growing rats: Influence of thermal treatment and vitamin-mineral supplementation

OBJECTIVE

We sought to improve the nutritive utilization of Lens culinaris M. variety vulgaris cultivar Magda-20 in growing rats by autoclaving the lentil seeds at 120 degrees C for 30 min at an internal pressure of 1 atm and by supplementing the rats with a vitamin-mineral premix.

METHODS

Nutritional assessment was based on chemical analysis of total phosphorus, free phosphorus, phytate, magnesium, neutral detergent fiber, and acid detergent fiber contents of the lentils and the digestive and metabolic use of phosphorus and magnesium by the growing rats.

RESULTS

The net absorption of phosphorus was greater than the amount of non-phytate phosphorus ingested by the animals fed diets of raw and autoclaved lentil flours. Vitamin-mineral supplementation of raw and autoclaved lentil flour resulted in a significant increase in dietary intake and net absorption of phosphorus and magnesium. For all of the experimental diets tested, there was a direct correlation between phosphorus or magnesium balance and weight gain (r = 0.91 and 0.80, respectively) and between phosphorus or magnesium balance and nitrogen balance (r = 0.91 and 0.87, respectively).

CONCLUSIONS

Part of the phytate-phosphorus from raw and autoclaved lentil flour was available during digestion, and hardly any phytate was detected in the feces. Supplementation of raw lentil flour with a vitamin-mineral premix was the most effective treatment for increasing daily food intake, body weight gain, and nutritive use of phosphorus and magnesium.

Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium

This work was designed to compare the effects of different leavens (yeast, sourdough, and a mixture of both) on phytic acid (PA) degradation and to assess the repercussions of PA breakdown on phosphorus and magnesium solubility during bread-making. Sourdough fermentation was more efficient than yeast fermentation in reducing the phytate content in whole wheat bread (-62 and -38%, respectively). Furthermore, lactic acid bacteria present in sourdough enhanced acidification, leading to increased magnesium and phosphorus solubility. To intensify phytate breakdown, bran was incubated with microorganisms (yeast or sourdough) before bread-making. Using this new method, the percentage of phytate breakdown was near 90%, whereas 40% of phytate remained in traditional French bread. In conclusion, a prolonged fermentation with sourdough still leads to improved Mg and P solubility by decreasing phytate content and through acidification.

Dietary phytic acid and wheat bran enhance mucosal phytase activity in rat small intestine

The aim of this work was to investigate the influence of dietary phytic acid (PA) on intestinal phytase activity in growing rats by in vitro determination of phytase activity in the three segments of the small intestine (duodenum, jejunum and ileum), and by in vivo intestinal perfusion of a solution rich in PA (diluted soymilk). Using the in vitro method, duodenal and jejunal activities were enhanced significantly by adaptation to purified PA (+44 and +145% respectively, compared with control rats). For the rats adapted to the wheat bran (WB) diet, the induction of intestinal phytase by the substrate compared with the control values (P < 0.001) was observed only in ileum. Using soymilk in perfusions, rats consuming PA or WB diets hydrolyzed more phytate (P < 0.001 and P < 0.05, respectively) than controls. Further, Mg absorption from diluted soymilk was not affected by food adaptation, whereas Ca absorption was greater in the PA and WB groups (P < 0.001 and P < 0.05, respectively) than in the control group. Thus, intake of pure PA by rats enhances phytase in the upper parts of the small intestine (duodenum and jejunum), whereas the WB diet activates ileal phytase. Furthermore, the induction of phytase activity is greater in magnitude in rats fed synthetic PA than that observed in rats fed the WB diet. The enhancement of phytase improves intestinal Ca absorption, thus showing the capacity of the small intestine to adapt to diets rich in PA and poor in Ca.

Supplemental sodium phytate and microbial phytase influence iron availability in growing rats

Five groups of individually housed albino rats (n = 7 each, initial average weight = 42 g) were fed diets based on corn starch and casein over a 4-week period. All diets were supplemented with 35 mg/kg of iron from FeSO4 x 7 H2O. Group I (control) was fed the basal diet free of phytic acid (PA) and phytase. By replacing corn starch by 7.5 g (groups II and IV) and 15 g phytic acid (groups III and V) from sodium phytate per kg diet, molar PA/iron ratios of 18 and 36 were obtained. In groups IV and V, 1000 U phytase from Aspergillus niger per kg diet were added. Food conversion efficiency ratio and growth rate as well as iron in plasma and spleen, hemoglobin, red blood cell count and erythrocyte zinc protoporphyrin were not influenced by the different dietary treatments. Dietary phytate reduced apparent iron absorption in groups II and III. Furthermore hematocrit, transferrin saturation and iron concentration in liver and femur were lowered in rats fed diets with PA, while total and latent iron-binding capacity of plasma increased. Microbial phytase supplementation (groups IV and V) partly counteracted the antinutritive effects of phytic acid on iron availability.

Effect of citric acid supplements to a maize-soya diet on the in vitro availability of minerals, trace elements, and heavy metals

The aim of the present study was to evaluate the effect of increasing supplements of citric acid (CTA) on the in vitro availability of mineral (Ca, Mg), trace elements (Mn, Zn) and heavy metals (Pb, Cd). Phytaterich diets (0.8%) based on maize, soybean meal, corn starch and soybean oil (containing 5.0 g Ca, 1.2 g Mg, 50 mg Mn, 22 mg Zn, 10 mg Pb and 5 mg Cd per kg diet) were supplemented with 0, 1, 2, 3 and 4% of CTA. All diets were treated in a multi-enzyme in vitro system followed by equilibrium dialysis after peptic and pancreatic digestion. Under the conditions investigated, dietary addition of CTA enhanced dialysability of calcium, magnesium, manganese and zinc. Furthermore, a dose-dependent increase of lead and cadmium dialysability due to CTA supplementations was evident.