Calcium Phytate Research Articles

The Availability of Phytic Acid Phosphorus for Chicks: 4. The Availability of Natural Plant Phosphorus

PUBLISHED reports are not in complete agreement concerning the availability of the phosphorus in plant materials, commonly known as phytin phosphorus. Phosphorus extracted from various plant materials was poorly available for chicks and rats in studies reported by Lowe et al. (1939), Krieger et al. (1940, 1941), Spitzer et al. (1948), Gillis et al. (1949, 1957) and Matterson et al. (1946). However, the last group stated that one should not infer from the poor availability of the extracted plant phosphate that phosphorus of natural plant material is necessarily unavailable.The reports of Heuser et al. (1943) and McGinnis et al. (1944) suggested limited availability of phosphorus from plant sources. Gillis et al. (1949) indicated that phosphorus present in natural plant ingredients was a slightly more effective source of phosphorus than that extracted as calcium phytate. Singsen et al. (1947) reported that phosphorus in a mixture of cereal grains was relatively…

MILK-CLOTTING ENZYMES FROM MICROORGANISMS.

A total of 230 cultures of fungi and 43 cultures of bacteria, isolated from such sources as soil, butter, and milk, were screened for their milk-clotting activity. The fungi were cultivated on semisolid media, and the bacteria were grown in milk media in shake culture. Phytic acid, added as calcium phytate, was found to stimulate production of the enzyme in most of the bacterial isolates. Proteolytic activity was invariably found to be associated with the milk-clotting enzyme in bacterial isolates. There was considerable variation in the ratio of the two enzymes from strain to strain.

The Availability of Phytic Acid Phosphorus for Chicks: 3. Effect of Calcium and Vitamin D3 Levels on the Utilization of Calcium Phytate

PREVIOUS reports (Harms el al., 1962; Waldroup el al., 1964) have indicated that phytic acid phosphorus and dicalcium phosphate were of equal availability to the chick. However, a widening of the calcium:phosphorus ratio decreased the relative availability of the phosphorus in phytic acid to a greater degree than phosphorus from dicalcium phosphate. The effect of Ca:P ratio on phytin phosphorus availability was previously reported by Vandepopuliere et al. (1961). They reported that plant source phosphorus was readily available to support growth in chicks when fed at a Ca:P ratio of 1:1 but did not permit increased bone ash as did dicalcium phosphate when the ratio narrowed from 4:1 to 1:1. The availability of phytic acid phosphorus to the rat has been reported to be markedly affected by the calcium and vitamin D content of the diet (Krieger and Steenbock, 1940).In view of these reports, experiments were conducted to further…

NATURE OF INTESTINAL PHYTASE ACTIVITY.

SummaryExperiments were carried out with chicks, mature hens and weanling rats fed dicalcium phosphate, calcium phytate and sodium phytate as dietary phosphorus sources. Intestinal phytase activity...

Milk-Clotting Enzymes From Microorganisms

A total of 230 cultures of fungi and 43 cultures of bacteria, isolated from such sources as soil, butter, and milk, were screened for their milk-clotting activity. The fungi were cultivated on semisolid media, and the bacteria were grown in milk media in shake culture. Phytic acid, added as calcium phytate, was found to stimulate production of the enzyme in most of the bacterial isolates. Proteolytic activity was invariably found to be associated with the milk-clotting enzyme in bacterial isolates. There was considerable variation in the ratio of the two enzymes from strain to strain.

The role of phytin in the texture of cooked potatoes

AbstractThe possibility that the precipitation of calcium by phytin is a major cause of the softening of potatoes during cooking is considered. Old potatoes do not soften after the removal of phytin nor at a pH below that at which calcium phytate is precipitated. New potatoes (i.e., immature ones) are not softened by phytin.

Relative availability of strontium in cereals and milk.

McCANCE and Widdowson1, and later Anderson and Hoff-Jorgensen2, have shown that the phytic acid of certain cereals may reduce the absorption of calcium from the gastrointestinal tract by the formation of insoluble calcium phytate. If strontium behaves like calcium in this respect, the absorption of strontium-90 from cereal sources in the diet may be less than that from milk which does not contain phytic acid. An experiment has been carried out to test the relative availability of strontium from wholemeal flour and milk using normal subjects from this Unit.

The Availability of the Phosphorus in Dicalcium Phosphate, Bonemeal, Soft Phosphate and Calcium Phytate for Mature Wethers

The Availability of the Phosphorus in Dicalcium Phosphate, Bonemeal, Soft Phosphate and Calcium Phytate for Mature Wethers

Phytic acid treatments for pre-peeled potatoes

Pre-peeled potatoes dipped for one minute in 0.7 per cent solution of phytic acid or 0.5 per cent calcium phytate and 1000 ppm sulphur dioxide and packed in polyethylene bags were not discolored after 16 days storage at 40–42° F.

The Effect of Soil Phosphorus Compounds on Soil Test Correlation

AbstractTwenty soils representing the level upland and the depressional soils in the hydromorphic sequence of profiles of the upland and lake plain catenas were characterized by the determination of pH, organic matter, clay content, acid‐soluble phosphorus, water‐soluble phosphorus, alkali‐soluble phosphorus, organic phosphorus, and iron content.When the above variables were included in a multiple correlation analysis using yield of phosphorus as the dependent variable, a multiple correlation coefficient of 0.931 was obtained. The elimination of all variables except acid‐soluble and alkali‐soluble phosphorus gave a multiple correlation coefficient of 0.851. The simple correlation coefficient for acid‐soluble phosphorus was 0.557 and for alkali‐soluble phosphorus 0.675. The increase in correlation where both acid‐soluble and alkali‐soluble phosphorus were used over the correlation for either one alone was significant at the 1% level. Hence, the use of both acid‐soluble and alkali‐soluble phosphorus were required to explain the contribution of the different soil phosphorus compounds to yield.Solubility curves of the 20 soils indicated that the soils were heterogeneous with respect to soil phosphorus compounds. The depressional soils from the lake plain catena contained more calcium phosphate and less iron and aluminum phosphate compounds than their counterpart in the upland catena.Solubility curves for calcium phytate and other organic phosphorus compounds indicate that they are partially acid‐soluble, suggesting that an acid extraction contains phosphorus from both organic and inorganic sources. This was supported by the fact that a significant correlation was obtained between organic matter and acid‐soluble phosphorus.

The characterization of phytin in peas

AbstractPhytin has been extracted from peas by a method depending upon its insolubility in hot 8% acetic acid. It has been characterized on the paper chromatogram and found to be a pure compound. Micro‐analysis of this compound gives a carbon‐phosphorus ratio compatible with that of a hexaphosphate. Comparison of pea phytin with commercial and synthetic calcium phytate (prepared by Posternak's method) using paper partition chromatography has shown that commercial phytin is composed of two organic phosphates (in addition to orthophosphate), one of which resembles pea phytin. The various compounds formed in addition to phytic acid in Posternak's synthesis have been examined and some have been tentatively identified.

The effect of decreasing acidity on the solubility of calcium, magnesium and phosphorus in bran and certain pure salt solutions

1. The precipitation of calcium, magnesium, phytate phosphorus, and non-phytate (chiefly phosphate) phosphorus has been determined in ‘hydrolysed’ and ‘unhydrolysed’ bran, with varying amounts of added calcium as calcium carbonate.2. It was found that calcium phytate was precipitated before non-phytate (chiefly phosphate), whatever level of calcium carbonate was added.3. Precipitation began and was more complete under more acid conditions when calcium and Ca: P ratio were high.4. Similar experiments have been carried out using salt solutions containing calcium and phytate, calcium and phosphate, and calcium, phytate, and phosphate. The results were similar in most cases to those of corresponding bran mixtures.5. The above results have been considered in relation to the precipitations which are likely to occur in the small intestine, and the possible effects of these precipitations on absorption are discussed.

Prevention of copper and iron turbidities in wine

A search was conducted for a satisfactory substitute for potassium ferrocyanide in removing copper from wine to prevent formation of copper casse, at present the most important problem in wine stabilization. The most promising among the relatively nontoxic organic compounds tested was rubeanic acid. Cysteine and related sulfhydryl compounds and ascorbic acid precipitate excess copper, but further tests under winery conditions are needed. Aside from potassium ferrocyanide itself, the only other material that gave satisfactory results was an adsorption complex of potassium ferrocyanide and Prussian blue. Properly prepared and used—possibly with the addition of denatured protein—this complex would avoid contamination of the wine with ferrocyanide. Neither it nor rubeanic acid was as effective as the soluble ferrocyanide in removing iron from wine; but iron casses if troublesome might be dealt with by other means. The rest of the materials tested—a number of organic chelating agents, calcium phytate, phytic acid, chlorophyll, and a number of ionexchange resins—were unsatisfactory either because they did not remove copper adequately or because they had an adverse effect on wine flavor. The results suggested, however, that it might be feasible to develop a special cation-exchange resin for this purpose. The rate of formation and precipitation of copper rubeanate and of copper and iron ferrocyanides in wine was found to depend on the proportion of reagent used, the initial copper content, and the type of wine. Sodium ethylenediaminetetraacetate was found to sequester copper and iron as soluble metal chelates in wine, but it did not bind them tight enough to prevent casse formation in some wines; and since it leaves a residue in the wine it does not appear to offer a practical solution to the casse problem. Some tests were conducted on the corrosion of various metals with and without hard chrome-plating, when stored in wine under oxidizing and nonoxidizing conditions. The preliminary results indicated that such plating would reduce copper and iron pickup during wine processing and might be a practical means of salvaging corrodible winery equipment now in use.

The stability of complexes between calcium and orthophosphate, polymeric phosphate, and phytate

Summary Complexes between calcium and seven phosphate ligands have been evaluated in terms of their stabilities in 0.15 M NaCl (pH 7.4, 37°C.). In competing with a sodium resin for ionic radiocalcium, the ligands were equally effective when present in the following relative concentrations of total phosphorus: tripolyphosphate 1.0, pyrophosphate 4.7, phytate 4.8, tetrametaphosphate 12, trimetaphosphate 65, and orthophosphate 112. All complexes were of the 1:1 type except “hexametaphosphate,” where two units of ligand were associated with each calcium in a highly stable complex. The p K c of CaHPO 4 ( Ca ++ + HPO 4 −2 ) was estimated to be 1.86. The relatively high stability of the calcium phytate complex (and of the uranyl phytate complex) suggests that pure phytate possesses a P—O—P linkage and is therefore polymerized.

Cereals and Rickets: XI. Calcium Phytate as a Source of Calcium

Cereals and Rickets: XI. Calcium Phytate as a Source of Calcium