Journal ArticleDOI
The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feeding
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TLDR
Germination, but not soaking, increased phytase activity 3 to 5-fold in some cereal grains and legume seeds, while the influence on phytic acid content was insignificant in most materials tested.Abstract:
Phytic acid, a potent inhibitor of mineral and trace element absorption, occurs in all cereal grains and legume seeds. The possibility to increase phytase activity and/or reduce the phytic acid content by soaking and germination was investigated in a wide range of grains and seeds, but not found to be effective. Germination, but not soaking, increased phytase activity 3 to 5-fold in some cereal grains and legume seeds, while the influence on phytic acid content was insignificant in most materials tested. High apparent phytase activity was found in untreated whole grain rye, wheat, triticale, buckwheat, and barley. Their usefulness as sources of phytase in complementary food production should be further investigated.read more
Citations
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Journal ArticleDOI
Iron bioavailability and dietary reference values
Richard F. Hurrell,Ines Egli +1 more
TL;DR: It would be timely to develop a range of iron bioavailability factors based not only on diet composition but also on subject characteristics, such as iron status and prevalence of obesity.
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Dietary roles of phytate and phytase in human nutrition: A review
TL;DR: Phytate has therapeutic use against diabetes mellitus, atherosclerosis and coronary heart disease and reduces kidney stone formation, HIV-1 and heavy metal toxicity; however, information on the dosage for humans for eliciting beneficial effects is limited.
Journal ArticleDOI
Phytate: impact on environment and human nutrition. A challenge for molecular breeding
TL;DR: Biochemical data for purified and characterized phytases isolated from more than 23 plant species are presented, the dephosphorylation pathways of phytic acid by different classes ofphytases are compared, and the application of phytase in food and feed is discussed.
Journal ArticleDOI
Traditional Food-Processing and Preparation Practices to Enhance the Bioavailability of Micronutrients in Plant-Based Diets
TL;DR: A long-term participatory intervention in Malawi that used a range of strategies plus promotion of the intake of other micronutrient-rich foods, including animal-source foods, resulted in improvements in both hemoglobin and lean body mass and a lower incidence of common infections among intervention compared with control children.
Journal ArticleDOI
A Review of Phytate, Iron, Zinc, and Calcium Concentrations in Plant-Based Complementary Foods Used in Low-Income Countries and Implications for Bioavailability:
TL;DR: To ensure the World Health Organization estimated needs for these minerals from plant-based complementary foods for breastfed infants are met, dephytinization must be combined with enrichment with animal-source foods and/or fortification with appropriate levels and forms of mineral fortificants.
References
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Inorganic and organic phosphate measurements in the nanomolar range.
TL;DR: A procedure, based on the complex formation of malachite green with phosphomolybdate under acidic conditions, to measure inorganic orthophosphate in the nanomolar range is described, with advantages of simplicity, stability of the reagents, and high sensitivity.
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Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate.
TL;DR: The marked inhibition of Fe absorption by phytates and the significant counteracting effect of ascorbic acid have wide nutritional implications.
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Distribution of phytate and nutritionally important elements among the morphological components of cereal grains
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Soy protein, phytate, and iron absorption in humans.
Richard F. Hurrell,Marcel-A Juillerat,Manju B. Reddy,Sean R. Lynch,S A Dassenko,James D. Cook +5 more
TL;DR: It is concluded that phytic acid is a major inhibitory factor of iron absorption in soy-protein isolates but that other factors contribute to the poor bioavailability of iron from these products.
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HPLC Method for Determination of inositol Tri-, Tetra-, Penta-, and Hexaphosphates in Foods and Intestinal Contents
TL;DR: In this paper, a HPLC method was developed for separation and quantitative determination of inositol tri-, tetra-, penta-, and hexaphosphates, and compared to phytate determinations by two iron precipitation methods.