Influence Of Phytate Research Articles

Influence of phytate and phytase on performance, bone, and blood parameters of broilers at 42 days old

The objective was to evaluate the effect of diets containing various levels of phytate and phytase on broilers from 1 to 42 days old. The treatments consisted of a combination of diets containing high (HP), medium (MP) and low (LP) phytate with positive control diet (PC) and a negative control diet (NC) that was similar to the PC in energy and protein but with less calcium and phosphorus. Three additional diets, based on the NC were supplemented with 500, 1000, or 1500 FTU kg-1 of phytase. Broilers that received the NC diet exhibited the lowest weight gain (WG), whereas those supplemented with 1000 FTU kg-1 obtained 2.84% higher WG compared with PC. Broilers that received NC had the lowest breaking strength and dry matter. Birds fed HP diets that received NC and NC + 500 FTU kg-1 had a higher concentration of serum Ca and P than birds fed LP diets. Broilers fed the NC and NC + 500 and 1000 FTU kg−1 had lower tibia Ca levels compared with birds fed the PC. Broilers fed HP diets had higher tibia Ca content than MP. Phytase supplementation had a positive response in diets with reduced Ca and P. Based on regression analysis the optimum inclusion of phytase to improve broiler performance parameters was calculated as 952 FTU kg-1.

In-vitro α-amylase inhibitor activity-phytate relationships in proteins from Phaseolus beans

Citric acid extracted, crystalline proteins and alkali extracted non-crystalline proteins from four types of Phaseolus beans were investigated for α-amylase inhibitory activity. The influence of phytate on the α-amylase inhibitory activity was also studied. The inhibitory activities of the non-crystalline proteins were higher than those of crystalline proteins. All proteins showed α-amylase inhibitory activity and contained phytate which correlated statistically ( r = 0·68, p ≤ 0·01) with the α-amylase inhibitory activity. Free phytate did not inhibit α-amylase activity; however, phytate in combination with protein was inhibitory. The observed α-amylase inhibition of the bean proteins could be due to the presence of proteinaceous α-amylase inhibitor and/or a phytate protein complex with high inhibitory activity.

In‐vitro iron dialysability from legumes: Influence of phytate and extrusion cooking

AbstractIn‐vitro iron dialysability from five Italian legumes (mottled bean, white bean, faba bean, chickpea, lentil) and the influence of phytate and extrusion cooking on it were evaluated. Iron dialysability was 2·3 and 2·4% in mottled and white bean respectively, 1·2% infaba bean, 2·7% in chickpea and 1·1% in lentil. After extrusion cooking the flours showed a marked iron contamination and a decrease in iron dialysability, but these changes were significant only for mottled bean. Enzymic phytate removal induced an increase in iron dialysability > 100% in all the raw legumes except mottled bean which showed an increase of only 57%. This finding indicates that, although phytate consistently modifies iron dialysability, it is difficult to identify a quantitative relationship between phytate content and iron dialysability.

Influence of phytate on in vitro digestibility of casein under physiological conditions

The phytic acid content of four different varieties of beans under different processing conditions was estimated. It was highest in red kidney (1.86-2.13%) slightly lower in pigeon (1.86-2.03%), white (1.80-1.96%) and black eyed beans (1.15-1.64%). There was no significant change in phytic acid content of beans after soaking at 25 degrees C for 22 hours. However, both soaking and cooking revealed 26-37% loss of phytic acid in all four varieties of beans. The rate of in vitro casein digestibility with and without phytic acid at concentrations found in legumes was determined at pH 8 and 37 degrees C using multienzyme technique. Addition of 5 mg Na-phytate reduced the casein digestibility up to 20% compared to the control. However, only 25% reduction of casein digestibility was observed in the presence of 25 mg of Na-phytate. Higher concentration of Na-phytate had no significant effect on the rate of casein digestibility. Data strongly suggest the formation of protein phytate complex at alkaline pH of small intestine.

The influence of phytate and phosphonate on the crystal growth of fluorapatite and hydroxyapatite

Diphosphonates and polyphosphates containing, respectively, P-C-P and P-O-P bonds in their molecules are well known as calcification inhibitors both in vitro and in vivo. The direct precipitation of hydroxyapatite (HAP) on HAP and fluorapatite (FAP) on FAP seed crystals has been studied in the presence of hydroxyethylidene-1,1-diphosphonic acid (EHDP), and phytic acid, from calcium phosphate solutions at low sustained supersaturations. The marked inhibitory influence of the additives on the crystallization reactions can be interpreted in terms of a Langmuirtype adsorption model, assuming that the active growth sites are blocked by adsorption on the surfaces of the inoculating seed crystals. EHDP is almost 25 times more effective than phytic acid in reducing the rate of crystallization of HAP.