Phytic acid degradation as a means of improving iron absorption

Phytic acid is a potent inhibitor of native and fortification iron absorption and low absorption of iron from cereal- and/or legume-based complementary foods is a major factor in the etiology of iron deficiency in infants. Dephytinization of complementary foods or soy-based infant formulas is technically possible but, as phytic acid is strongly inhibitory at low concentrations, complete enzymatic degradation is recommended. If this is not possible, the phytic acid to iron molar ratio should be decreased to below 1:1 and preferably below 0.4:1. Complete dephytinization of cereal- and legume-based complementary foods has been shown to increase the percentage of iron absorption by as much as 12-fold (0.99% to 11.54%) in a single-meal study when the foods were reconstituted with water. The addition of milk, however, inhibits iron absorption and overcomes the enhancing effect of phytic acid degradation. Dephytinization can therefore be strongly recommended only for cereal/legume mixtures reconstituted with water, especially low-cost complementary foods destined for infants in developing countries. In countries where infant cereals are consumed with milk, ascorbic acid addition can more easily be used to overcome the negative effect of phytic acid on iron absorption. Similarly with soy-based infant formulas, especially if manufactured from low-phytate isolates, ascorbic acid can be used to ensure adequate iron absorption.     

Phytic acid increases mucin and endogenous amino acid losses from the gastrointestinal tract of chickens

The influence of the form of phytic acid on the regulation of mucin and endogenous losses of amino acids, nitrogen and energy in chickens was investigated. Forty-eight 10-week-old male broilers were grouped by weight into eight blocks of six cages with one bird per cage. Birds received by intubation six dextrose-based combinations of phytic acid and phytase arranged in a 3 x 2 factorial consisting of phytic acid form (no phytic acid, 1.0 g free phytic acid or 1.3 g magnesium-potassium phytate) and phytase (0 or 1000 units). Each bird received the assigned combination added to 25 g dextrose at each of the two feedings on the first day of experimentation. All excreta were collected continuously for 54 h following feeding and frozen until analysed. Frozen excreta were thawed, pooled for each bird, lyophilised, ground, and analysed for DM, energy, nitrogen, amino acids, mucin, and sialic and uric acids. Chickens fed either magnesium-potassium phytate or free phytic acid showed increased (P < 0.05) loss of crude mucin and sialic acid. The amount of crude mucin lost was significantly greater (P < 0.05) with magnesium-potassium phytate than with free phytic acid treatment. Both phytic acid treatments also increased (P < 0.05) endogenous loss of threonine, proline and serine. In conclusion, the form of phytic acid fed to chickens affects the extent of mucin and endogenous amino acid losses from the gastrointestinal tract.     

Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humans

BACKGROUND: Phytic acid has been reported to impair the absorption of minerals and trace elements such as calcium, zinc, and iron in humans. However, limited information is available on the effect of phytic acid on magnesium absorption. OBJECTIVE: The objective was to evaluate the effect of phytic acid on fractional apparent magnesium absorption in humans. DESIGN: Two stable-isotope studies were performed with 8-9 healthy adults per study. Test meals were based on 200 g phytic acid-free wheat bread; test meals with and without added phytic acid were served on days 1 and 3 according to a crossover design. Phytic acid was added in amounts similar to those naturally present in whole-meal (1.49 mmol) and in brown bread (0.75 mmol). Each test meal was labeled with 0.7 mmol (25)Mg or 1.1 mmol (26)Mg. The total magnesium content was standardized to 3.6 mmol in all test meals. Apparent magnesium absorption was based on fecal monitoring. RESULTS: The addition of phytic acid lowered fractional apparent magnesium absorption from 32.5 +/- 6.9% (no added phytic acid) to 13.0 +/- 6.9% (1.49 mmol added phytic acid; P < 0.0005) and from 32.2 +/- 12.0% (no added phytic acid) to 24.0 +/- 12.9% (0.75 mmol added phytic acid; P < 0.01). The inhibiting effect of phytic acid was dose dependent (P < 0.005). CONCLUSION: The results show that fractional magnesium absorption from white-wheat bread is significantly impaired by the addition of phytic acid, in a dose-dependent manner, at amounts similar to those naturally present in whole-meal and brown bread.     

Phytic acid and inositol phosphates in raw flours and infant cereals: The effect of processing

Inositol phosphate modification in infant cereals was examined during industrial processing which included roasting and alpha-amylase treatment. A considerable (p<0.05) decrease in phytate content was observed after both treatments in all the samples analysed. However, the industrial processing observed was not sufficient to cause degradation of the phytate to achieve phytate mineral ratios optimal for mineral absorption in infant cereals. All samples analysed had a phytate/iron molar ratio >1.3, and of the 6 samples, 5 had a phytate/zinc molar ratio >14. The bioavailability of minerals is particularly important during weaning when minerals stores in infants are naturally low. Further studies are needed to evaluate the efficacy and effectiveness of phytase treatment to increase mineral bioavailability in infant foods.     

Phytic Acid and Whole Grains for Health Controversy

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

Phytic acid and calcium affect the in vitro rate of navy bean starch digestion and blood glucose response in humans

Carbohydrate foods that are slowly digested appear beneficial in the management of diabetes and hyperlipidemia. This study determined the effect of endogenous and added phytic acid as well as Ca on the in vitro rate of starch digestion and in vivo blood glucose response to navy bean flour, prepared as unleavened bread. Removal of phytic acid from and addition of Ca to navy bean flour increased the starch digestion in vitro and raised the glycemic response in vivo while readdition of phytic acid to dephytinized flour produced the opposite effect. Carbohydrate malabsorption assessed by breath H2 measurement related negatively to glycemic response but the changes observed were much lower than the changes in glycemic response. This study confirmed the role of both added and endogenous phytic acid in slowing the in vitro rate of starch digestibility and in vivo glycemic response to legumes and the ability of Ca to modify this effect.     

应用改良的离子交换树脂法测定食物中的植酸

本文介绍测定食物中植酸含量的改良的离子交换树脂法。该法的最低检出限为0．01mg／g，变异系数为1．20～3．24％，回收率为92．6～104．8％，具有灵敏度高、操作简便、快速、准确等优点。     

火焰原子吸收法间接测定食物中植酸的研究

本文建立了火焰原子吸收法间接测定食物中植酸含量的方法,对测试条件进行了系统的探讨。该方法的线性范围为０￣２０μｇ植酸／ｍｌ,相关系数为０．９９９６,检出限为０．１４４μｇ植酸／ｍｌ,相对标准偏差为１．１％￣６．６％,１５种样品的加标回收率为９６．１％￣１０６．１％,该法与消化测磷法的测定结果比较,差异无显著性。该法灵敏度高,结果准确可靠,操作简便。     

膳食矿物质、能量、纤维素和植酸的每日摄入量研究

采用平行双份法，收集代表一般生活水平的三组男性居民（①组，城市居民；②组，北方农民；③组，南方农民）３天的膳食进行分析，并计算他们每人每日平均摄入的各种矿物质、能量、纤维素和植酸的含量。按目前的ＲＤＡ、ＥＳＡＤＤＩ和ＡＤＩ值进行评价，Ｚｎ普遍偏低；Ｃａ达到ＲＤＡ值的２／３以上；Ｐ达到８８％～１３３％；Ｆｅ充足，但应考虑其利用率；Ｓｅ、Ｉ各有高低，Ｓｅ摄入低的②组也达到最低需要量；在全民补Ｉ的今天，Ｉ不缺乏；Ｃｕ、Ｍｏ和Ｃｒ达到或高于ＥＳＡＤＤＩ的低限；Ｍｎ超过高限；但最高摄入仅为１０．５ｍｇ远未达中毒水平；高Ｎａ低Ｋ一直是我国膳食的缺陷；Ａｓ仅③组高出ＡＤＩ值２９％，Ｃｄ、Ｈｇ和Ｐｂ距中毒水平甚远；能量充足；纤维素适宜；北方农民植酸摄入较南方农民和城市居民高，但尚不致为害。     

Antioxidant and Type 2 Diabetes Related Functional Properties of Phytic Acid Extract from Kenyan Local Food Ingredients: Effects of Traditional Processing Methods

Emerging scientific evidences reveal that phytic acid has several positive effects on human health. The antioxidant and type 2 diabetes related enzyme inhibition properties of phytic acid extract prepared from raw and traditionally processed local grains and vegetables collected from Kenya were evaluated. Phytic acid content of raw grains and vegetables ranged between 2.81–3.01 and 0.29–3.23 g/100 g DM, respectively. The phytic acid extract from raw samples revealed 59%–89% of DPPH radical scavenging capacity, 27–3,526 mmol Fe(II)/g extract of reducing power, 20%–72% of α-amylase inhibition activity and 8%–91% of α-glucosidase inhibition activity. Cooking and roasting improved the antioxidant and health relevant functionality of phytic acid extracts obtained from Kenyan local vegetables and grains, respectively.     

复方苯甲酸酊剂中苯甲酸及水杨酸的含量检测

目的:探索复方苯甲酸酊剂两种主要成分稳定有效的含量测定方法.方法:用中和法测定两酸的总量,用紫外分光光度法测定水杨酸的含量,从总量中减去水杨酸的含量即为苯甲酸的含量.结果:回收实验苯甲酸平均回收率为100.13%,RSD为0.73%;水杨酸平均回收率为99.95%,RSD为0.23%.结论:结合使用中和法和紫外分光光度法能较好地同时检测复方苯甲酸酊剂中两种主要成分的准确含量.     

Docosahexaenoic acid and arachidonic acid prevent essential fatty acid deficiency and hepatic steatosis

Objectives: Essential fatty acids are important for growth, development, and physiologic function. α‐Linolenic acid and linoleic acid are the precursors of docosahexaenoic and arachidonic acid, respectively, and have traditionally been considered the essential fatty acids. However, the authors hypothesized that docosahexaenoic acid and arachidonic acid can function as the essential fatty acids. Methods: Using a murine model of essential fatty acid deficiency and consequent hepatic steatosis, the authors provided mice with varying amounts of docosahexaenoic and arachidonic acids to determine whether exclusive supplementation of docosahexaenoic and arachidonic acids could prevent essential fatty acid deficiency and inhibit or attenuate hepatic steatosis. Results: Mice supplemented with docosahexaenoic and arachidonic acids at 2.1% or 4.2% of their calories for 19 days had normal liver histology and no biochemical evidence of essential fatty acid deficiency, which persisted when observed after 9 weeks. Conclusion: Supplementation of sufficient amounts of docosahexaenoic and arachidonic acids alone without α‐linolenic and linoleic acids meets essential fatty acid requirements and prevents hepatic steatosis in a murine model.     

Gamma-linolenic acid, arachidonic acid, and eicosapentaenoic acid as potential anticancer drugs

Several in vitro studies and limited in vivo investigations showed that some cis-unsaturated fatty acids (c-UFAs) such as gamma-linolenic acid, arachidonic acid, and eicosapentaenoic acid have selective tumoricidal actions. This cytotoxic action of c-UFAs is produced by augmentation of free-radical generation and lipid peroxidation in tumor cells but not in normal cells. Moreover, lymphokines such as interferon and tumor necrosis factor seem to produce their antitumor effects by inducing the release of c-UFAs from the cell-membrane lipid pool and free-radical generation, and several anticancer drugs, especially doxorubicin and vincristine, have the capacity to augment free-radical generation and promote lipid peroxidation. Tumor cells are known to contain low amounts of c-UFAs, have decreased capacity to generate free radicals and lipid peroxides, and are highly susceptible to free radical-induced cytotoxicity compared with normal cells. In addition, c-UFAs and their products can modulate the immune response, augment the respiratory burst of neutrophils and free-radical generation by macrophages, and modify genetic damage induced by mutagens and carcinogens. These evidences, coupled with the observation that the cancer incidence is low in Eskimos on traditionally high-c-UFA diets, suggests that c-UFAs can be exploited as possible anticancer agents either alone or in combination with lymphokines and cancer chemotherapy.