Inositol Phosphate Content Research Articles

Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach

During adverse postharvest storage of Red haricot beans, the inositol phosphate content, particularly InsP6, decreased significantly, along with a significant increase in InsP5. Using a texture-based classification approach, the InsP6 content in cotyledons was shown an indicator for the extent of hard-to-cook (HTC) development during bean aging. This textural defect development was predominated by storage-induced InsP6 degradation, rather than phytate interconversions during soaking. Ca cations, released during storage, did not leach out significantly during subsequent soaking, suggesting that they were bound with the cell wall pectin in cotyledons, while Mg cations were mostly leached out into the soaking water due to their weak binding capacity to the pectin, and the cell membrane damages developed during HTC. Results obtained herein provide evidence for the pectin-cation-phytate mechanism in textural hardening (and its distribution after cooking) of common beans, and call for a more detailed Ca-relocation study during postharvest storage, soaking and cooking.

Nutritional properties and amino acid profile of buckwheat bread.

The effect of replacement of wheat flour with buckwheat flour at levels of 10, 20, 30, 40, and 50% on nutritional, texture, and physicochemical characteristics of bread was studied. Among others, parameters such as amino acid profile, antioxidant properties, and inositol phosphate content were determined. Amino acid score was calculated in order to evaluate the biological value of the bread protein. The breads with buckwheat flour were characterized by significantly lower whiteness of the crumb, compared to wheat bread. A positive effect of 10, 20, and 30% buckwheat flour content on the reduction of the crumb hardness, gumminess, chewiness was observed in comparison to other bread samples. A positive effect of buckwheat flour in the amount of 10-30% on the texture parameters and slowing down the process of bread staling was observed. The antioxidant properties and inositol phosphates increased with the share of buckwheat flour in the formula. A significant increase in protein was observed in bread from 20% share of buckwheat flour. The limiting amino acid of the protein of the tested flours and breads was lysine. For wheat bread, the amino acid score was 44.71% and for those with buckwheat flour it ranged from 45.67 to 75.38%.

Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate

Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and pH (6.5 –lot A- and 7 –lot B), were studied to obtain suitable colour, mechanical and viscoelastic properties for making appropriate meat and seafood analogues. Gelation at pH 7 at both 14 and 17% BPI concentrations, produced less rigid, more flexible, time-stable and cohesive gel networks. Colour of the resulting gels was white enough to be considered as an adequate base for making plant-based analogues. The content of total galactoside, inositol phosphates and trypsin inhibitors (bioactive compounds) present in one serving (100 g) of these BPI gels were up to 0.80 mg/g, 8.06 mg/g and 239 TIUs, respectively.

Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety.

Starter cultures composed of lactic acid bacteria (LAB) were developed based on the genotypic and phenotypic characterisation of isolates belonging to dominant groups of bacteria in spontaneous rye wholemeal sourdoughs. Combinations of strains have been evaluated on an industrial scale in the sourdough fermentation process. Wholemeal rye bread was prepared using sourdoughs obtained with 3 new starter cultures, and compared to bread made using the commercial culture (LV2). All newly developed cultures used for the preparation of wholemeal rye bread allowed to obtain better quality products as compared to the LV2 based bread. The best results were obtained when the culture containing Lactiplantibacillus plantarum 2MI8 and exopolysaccharide (EPS)-producing Weissella confusa/cibaria 6PI3 strains was applied. The addition of yeast during sourdough breads production, especially the one prepared from mentioned above starter culture, significantly improved their organoleptic properties, their volume and crumb moisture was increased, and also the crumb acidity and hardness was reduced. Fermentation of rye wholemeal dough, especially without the yeast addition, resulted in a significant reduction in the content of higher inositol phosphates as compared to the applied flour, which is associated with improved bioavailability of minerals. The results of this study prove that the investigated new starter cultures can be successfully applied in wholemeal rye bread production.

Quantitative analysis of inositol phosphate contents in oat products using an anion exchange chromatographic method

Oat has gained interest due to its high nutritional value. When utilising oat fractions rich in dietary fibre, their inositol phosphate (InsP, including phytate) content is considerably high due to the lack of active phytase in the kilned oat ingredients. The high InsP content is linked to decreased mineral absorption in the gut, but the mineral-binding ability of InsPs also results in antioxidativity and a decrease in starch hydrolysis, thus lowering glycaemic response. This study aimed to further develop an anion exchange liquid chromatographic method for quantification of different InsP forms from oat products and to study the changes in the InsP contents resulting from the differences in the ingredients or processes. The method was applicable for quantifying such InsP forms that can effectively bind minerals. The InsPs were stable at moderate temperatures and in the oat baking process, but a significant degradation occurred during the high-temperature treatments, extrusion, and bacterial fermentation.

Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit.

Pasta is considered as the ideal vehicle for fortification; thus, different formulations of gluten-free pasta have been developed (rice 0–100%, bean 0–100%, and carob fruit 0% or 10%). In this article, the content of individual inositol phosphates, soluble sugars and α-galactosides, protease inhibitors, lectin, phenolic composition, color, and texture were determined in uncooked and cooked pasta. The highest total inositol phosphates and protease inhibitors contents were found in the samples with a higher bean percentage. After cooking, the content of total inositol phosphates ranged from 2.12 to 7.97 mg/g (phytic acid or inositol hexaphosphate (IP6) was the major isoform found); the protease inhibitor activities showed values up to 12.12 trypsin inhibitor (TIU)/mg and 16.62 chymotrypsin inhibitor (CIU)/mg, whereas the competitive enzyme-linked immunosorbent assay (ELISA) showed the elimination of lectins. Considering the different α-galactosides analyzed, their content was reduced up to 70% (p < 0.05) by the cooking process. The total phenols content was reduced around 17–48% after cooking. The cooked samples fortified with 10% carob fruit resulted in darker fettuccine with good firmness and hardness and higher antioxidant activity, sucrose, and total phenols content than the corresponding counterparts without this flour. All of the experimental fettuccine can be considered as functional and healthy pasta mainly due to their bioactive compound content, compared to the commercial rice pasta.

Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors

The food industry is increasingly innovating and applying new processing technologies and ingredients to develop novel food products that meet the consumers’ demand. In this study, the effect of extrusion (at 140 °C and 160 °C) was evaluated in different lentil flours formulations enriched with nutritional yeast, in terms of α-galactosides (raffinose, stachyose, verbascose), inositol phosphates (IPs), trypsin inhibitors and lectins content. The content of α-galactosides and IPs was determined by high performance liquid chromatography. Trypsin inhibitor activity (TIA) was evaluated using a small-scale quantitative assay. The lectin content was analyzed using a haemagglutination assay and a Competitive Indirect Enzyme-linked immunosorbent assay. Extrusion promoted a significant increase, up to 85% in total α-galactosides content. After extrusion, IPs content was significantly decreased and TIA as well as lectins content had a reduction higher than 90%. Extrusion demonstrated to have a beneficial effect by increasing desirable prebiotic compounds and decreasing non-nutritional factors.

Effects of Mlx-8, a phospholipase A2 from Brazilian coralsnake Micrurus lemniscatus venom, on muscarinic acetylcholine receptors in rat hippocampus.

Background: Here, we described the presence of a neurotoxin with phospholipase A2 activity isolated from Micrurus lemniscatus venom (Mlx-8) with affinity for muscarinic acetylcholine receptors (mAChRs). Methods: The purification, molecular mass determination, partial amino acid sequencing, phospholipase A2 activity determination, inhibition of the binding of the selective muscarinic ligand [3H]QNB and inhibition of the total [3H]inositol phosphate accumulation in rat hippocampus of the Mlx-8 were determined. Results: Thirty-one fractions were collected from HPLC chromatography, and the Mlx-8 toxin was used in this work. The molecular mass of Mlx-8 is 13.628 Da. Edman degradation yielded the following sequence: NLYQFKNMIQCTNTRSWL-DFADYG-CYCGRGGSGT. The Mlx-8 had phospholipase A2 enzymatic activity. The pKi values were determined for Mlx-8 toxin and the M1 selective muscarinic antagonist pirenzepine in hippocampus membranes via [3H]QNB competition binding assays. The pKi values obtained from the analysis of Mlx-8 and pirenzepine displacement curves were 7.32 ± 0.15, n = 4 and 5.84 ± 0.18, n = 4, respectively. These results indicate that Mlx-8 has affinity for mAChRs. There was no effect on the inhibition ability of the [3H]QNB binding in hippocampus membranes when 1 µM Mlx-8 was incubated with 200 µM DEDA, an inhibitor of phospholipase A2. This suggests that the inhibition of the phospholipase A2 activity of the venom did not alter its ability to bind to displace [3H]QNB binding. In addition, the Mlx-8 toxin caused a blockade of 43.31 ± 8.86%, n = 3 and 97.42 ± 2.02%, n = 3 for 0.1 and 1 µM Mlx-8, respectively, on the total [3H]inositol phosphate content induced by 10 µM carbachol. This suggests that Mlx-8 inhibits the intracellular signaling pathway linked to activation of mAChRs in hippocampus. Conclusion: The results of the present work show, for the first time, that muscarinic receptors are also affected by the Mlx-8 toxin, a muscarinic ligand with phospholipase A2 characteristics, obtained from the venom of the Elapidae snake Micrurus lemniscatus, since this toxin was able to compete with muscarinic ligand [3H]QNB in hippocampus of rats. In addition, Mlx-8 also blocked the accumulation of total [3H]inositol phosphate induced by muscarinic agonist carbachol. Thus, Mlx-8 may be a new pharmacological tool for examining muscarinic cholinergic function.

Effect of soaking and inositol phosphate content on in vitro mineral availability in edible seaweeds

Seaweeds are an ideal food-safe natural source of minerals with a potential use in human nutrition. However, the presence of phytate and different treatments before consumption could modify mineral availability. The content and in vitro mineral availability after a simulated gastrointestinal digestion of wakame (Undaria pinnatifida), nori (Porphyra spp.), sea salad (Ulva lactuca, Palmaria palmata, Undaria pinnatifida, Porphyra spp., Laminaria spp.), and sea spaghetti (Himanthalia elongata) were studied. Experiments were assessed after a soaking treatment of seaweeds with cold (20 °C) or hot (70 °C) water, as usually processing before eating. Moreover, inositol phosphate content was determined in the edible macroalgae and the molar ratio phytate/mineral was used as a predictor of the relative availability of minerals. Overall, edible analyzed seaweeds showed a high Ca, Fe, P, and K contents, highlighting wakame for all the studied minerals. In all cases, soaking in cold water showed the highest soluble and dialyzable mineral fractions. High content of phytic acid (IP6) was observed in sea salad (≈ 25 mg (100 g)−1); meanwhile, sea spaghetti showed the lowest IP6 content (3.9 mg (100 g)−1). The low molar ratios Phy/Ca and Phy/Zn obtained in seaweeds could indicate an adequate availability. However, ratios Phy/Fe could compromise the iron availability in wakame, nori, and sea spaghetti. Results obtained confirm that external factor such as soaking, gastrointestinal digestion, and inositol phosphates can affect the mineral availability. Consumption of edible seaweeds can be recommended for the necessary intake of available minerals and trace elements.

Содержание инозитолфосфатов в крови и моче при гломерулонефрите

Содержание инозитолфосфатов в крови и моче при гломерулонефрите

NaCl-CaCl2 treatment enhancing nutritional and functional quality of mung bean sprouts

In this study, the effects of NaCl, CaCl2 and NaCl-CaCl2 treatments on the growth profiles, nutritional quality, phytic acid degradation-lower inositol phosphate formation system of germinated mung bean were investigated. Mung bean seeds were germinated at 30 oC in darkness for 4 days and sprayed solutions containing distilled water, 1.6 mM NaCl, 6 mM CaCl2, and 1.6 mM NaCl plus 6 mM CaCl2 every 1 h . Samples were collected every 2 days in liquid nitrogen for experiments and each experiment was repeated three times. The results showed that the NaCl-CaCl2 treatment improved nutritional quality significantly for the higher content of ascorbic acid, soluble sugar and free amino acid content in mung bean sprouts. Meanwhile, NaCl-CaCl2 treatment was also the most effective way to improve the degradation of phytic acid by enhancing phytase activity and the related gene expressions. This led to a higher level of the lower inositol phosphate content in mung bean sprouts. These results suggest that NaCl-CaCl2 treatment had a better influence on improving nutritional and functional quality of mung bean sprouts than NaCl and CaCl2.

Effect of exogenous phytase on degradation of inositol phosphate in dairy cows

The effect of exogenous phytase on inositol phosphate degradation in the rumen of dairy cows was investigated in a 4×4 Latin square design. Four lactating Danish Holstein cows fitted with ruminal, duodenal, and ileal cannulas were offered a total mixed ration (TMR) with a high content of inositol phosphate and supplemented with 1 of 4 concentrations of phytase [none, low, medium, or high, corresponding to 23, 2,023, 3,982, and 6,015 phytase units/kg of dry matter (DM)]. Exogenous phytase lead to a higher rumen pool of phytase. Inositol phosphate content in digesta samples from rumen, duodenum, ileum, and feces was almost entirely composed of myo-inositol hexakisphosphate (InsP6), indicating that degradation of this compound is the rate-limiting step in inositol phosphate degradation in the digestive tract. Ruminal and total-tract degradations of InsP6 were higher when exogenous phytase was added to the TMR. Degradation of InsP6 occurred mainly before the duodenum. The ruminal degradability of InsP6 was increased with increasing dietary concentrations of phytase: 86.4, 93.7, 94.5, and 96.3% for none, low, medium, or high, respectively. A comparison of the InsP6 content in individual feedstuffs and in samples of the TMR revealed that the exogenous phytase started degrading the inositol phosphate when feeds and phytase were mixed, and thus the InsP6 phosphorus (InsP6-P) content in the TMR was found to decrease with higher doses of phytase (1.69, 1.51, 1.39, and 1.25g/kg of DM for the none, low, medium, and high phytase doses, respectively). It was not possible to distinguish between the degradation of inositol phosphate occurring in the TMR and in the rumen. Exogenous phytase had no effect on total P intake or flow of total P to the duodenum and ileum, whereas exogenous phytase increased flow of microbial P to the duodenum and total fecal P excretion. None of the investigated rumen variables (pH, degradability of neutral detergent fiber, and rumen kinetics for neutral detergent fiber) were affected by treatment. Rumen and total-tract degradations of inositol phosphate were increased when exogenous phytase was added to the TMR, which offers the potential for reducing P excretion through reduced dietary P.

Content and distribution of protein, sugars and inositol phosphates during the germination and seedling growth of two cultivars of Vicia faba

The storage protein profile of seed cotyledons and the content of soluble sugar and inositol phosphates in the cotyledons and embryo axis during germination and seedling growth of two cultivars of faba bean, Vicia faba (Alameda and Brocal), were studied because little is known of the precise distribution of these compounds in the different parts of faba bean seeds. Among storage protein fractions, the legumins showed the greatest mobilization by hydrolysis 3 days after imbibition (DAI). In both bean cultivars, the raffinose family oligosaccharides (RFO s) content, mainly present in the cotyledons, were drastically reduced by 2 DAI. However, total sugars concentration in the embryo axis at 9 DAI had increased more than 20-fold. Germination and seedling growth reduced the phytate content of the cotyledon (8–14%) and in the embryo axis (3–7%). A knowledge of the mechanism and timing of mobilization of each storage protein fraction, oligosaccharides and myo-inositol phosphates could help to establish and even rationally modify the nutritional relevance of these compounds in legume seed.

Phosphoinositide and inositol phosphate analysis in lymphocyte activation.

Lymphocyte antigen receptor engagement profoundly changes the cellular content of phosphoinositide lipids and soluble inositol phosphates. Among these, the phosphoinositides phosphatidylinositol 4,5-bisphosphate (PIP2) and phosphatidylinositol 3,4,5-trisphosphate (PIP3) play key signaling roles by acting as pleckstrin homology (PH) domain ligands that recruit signaling proteins to the plasma membrane. Moreover, PIP2 acts as a precursor for the second messenger molecules diacylglycerol and soluble inositol 1,4,5-trisphosphate (IP3), essential mediators of PKC, Ras/Erk, and Ca2+ signaling in lymphocytes. IP3 phosphorylation by IP3 3-kinases generates inositol 1,3,4,5-tetrakisphosphate (IP4), an essential soluble regulator of PH domain binding to PIP3 in developing T cells. Besides PIP2, PIP3, IP3, and IP4, lymphocytes produce multiple other phosphoinositides and soluble inositol phosphates that could have important physiological functions. To aid their analysis, detailed protocols that allow one to simultaneously measure the levels of multiple different phosphoinositide or inositol phosphate isomers in lymphocytes are provided here. They are based on thin layer, conventional and high-performance liquid chromatographic separation methods followed by radiolabeling or non-radioactive metal-dye detection. Finally, less broadly applicable non-chromatographic methods for detection of specific phosphoinositide or inositol phosphate isomers are discussed. Support protocols describe how to obtain pure unstimulated CD4+CD8+ thymocyte populations for analyses of inositol phosphate turnover during positive and negative selection, key steps in T cell development.

Bioactive compounds in spelt bread

In this study the milling and baking characteristics of ten strains of spelt wheat (Triticum aestivum ssp. spelta) originated from Polish breeding were shown. Evaluation of the grain included test weight, vitreousness and hardness. White spelt flour with extraction rate of 65–70% was characterized through the analyses of ash, protein, wet gluten and starch contents as well as Farinograph test, Amylograph test and falling number. Most of spelt wheat varieties investigated demonstrated good milling properties and high baking quality. The spelt breads were analyzed for their potential beneficial components, including total phenolic compounds (TPC) and flavonoids (TF), tocopherols (T) and tocotrienols (T3), inositol phosphates (IP) and reduced (GSH) and oxidized (GSSG) glutathione, and then compared to commercial wheat roll based on wheat flour with extraction rate of approximately 70%. The comparison of the bioactive compounds content between spelt breads and wheat showed a similar level of TPC, TF and GSH. The tocopherols and tocotrienols content in spelt bread was about twice lower when compared to wheat roll. Moreover, spelt wheat bread formulated from flour originated from STH 915 strain showed higher content of inositol phosphates when compared to wheat roll and to those breads from flour of STH 975 and STH 974 strains.

Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.

The effect of dephytinization of Pisum sativum, L. flour on the bioavailability of Mg and Zn was evaluated in growing rats. Processing of legume flours under optimal conditions for phytase activity (pH 5.5, 37 °C, 60 min) and subsequent removal of the soaking solution led to a 42 and 61% reduction in the content of Mg and Zn, respectively. Treatment with phytase led to an additional reduction in the concentration of the above-mentioned seed flour components, compared to the raw pea flour (69% and 74% for Mg and Zn, respectively). The considerable reduction in the content of inositol phosphates with high degree of phosphorylation attained under both processing conditions did not affect the digestive utilization of Mg, whereas the metabolic utilization of this mineral increased significantly. The digestive and metabolic utilization of Zn increased significantly in response to both processes assayed, reaching the highest values in the experimental group that was fed the phytase-treated pea flour diet. The amount of Mg retained by the experimental animals was reflected in the content of this mineral in the different tissues studied (femur, sternum, kidney, and heart), whereas no correlation was found in the case of Zn.

Antioxidants in thermally treated buckwheat groats

The seeds of buckwheat (Fagopyrum esculentum Moench L.) were dehulled and then, following milling, extruded on a counter rotating, twin-screw extruder with the different barrel temperature profiles: 120, 160, and 200 degrees C. After extrusion cooking process, the following compounds were analyzed: free and conjugated phenolic acids, total polyphenols (TPC), tocopherols (T) and tocotrienols (T3), inositol phosphates (IP), reduced glutathione (GSH), and melatonin (MLT). The antioxidant capacity and superoxide dismutase-like activity (SOD-like activity) were determined in the groats and extrudates. Extrusion caused a significant decrease in all the compounds tested, except for phenolic acids. The content of IP decreased by 13%, that of GSH by 42%, and that of T + T3 by 62%. A three-fold lower level of MLT and TPC was noted whereas the SOD-like activity disappeared when compared to the nonextruded material. A two-fold higher content of phenolic acids (free and released from ester bonds) was observed. In spite of the clear decrease in the investigated antioxidants, the extruded dehulled buckwheat seeds contained still significant content of bioactive compounds, which resulted in as little as an average 10% decrease of the antioxidant capacity.

Functional lupin seeds ( Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosides

Functional lupin seeds from two different cultivars of white ( Lupinus albus L.) and yellow lupin ( Lupinus luteus L.) each, were obtained by extraction of α-galactosides. The effect of extraction of α-galactosides from lupin seeds on different nutritional parameters (protein, fat, ash, dietary fibre, starch, sucrose, and vitamins B 1, B 2, E and C) and antinutritional factors (α-galactosides, trypsin inhibitor activity and inositol phosphates) were studied. In lupin seeds, α-galactosides were effectively removed and processed seeds contained very low amounts of flatulence causing factors (∼0.5–1%). Protein, fat and starch contents showed high retention in processed seeds (up to ∼130%). Sucrose and soluble dietary fibre, however, decreased significantly as a result of processing and retentions ranged from 10% to 60%, depending on the variety studied. Vitamins B 1, B 2, E and C were also reduced. Trypsin inhibitor activity was detected only in yellow lupin cultivars and inositol phosphate content was modified slightly after extraction. In summary, the functional lupin seeds, with low contents of α-galactosides, are a product of nutritional importance due to their high protein content, dietary fibre and fat contents as well as acceptable levels of thiamin, riboflavin and vitamin E. They can be incorporated as a proteic source, not only in animal feeding but also in a wide range of foods.

Inositol Phosphate Profiling of Fermented Cowpeas by 1H NMR Spectroscopy

The inositol phosphate content of naturally fermented cowpeas (Vigna sinensis var. Carilla) was studied using ion-pair HPLC and 1H NMR spectroscopy. The fermented flour was extracted with 0.5 M HCl, and the extract was purified and fractionated by ion-exchange chromatography. 1H NMR allowed for the identification of two monophosphates [Ins(1 or 3)P1 and Ins(4 or 6)P1], one inositol diphosphate [Ins(1,4)P2], three inositol triphosphates [Ins(1,2,6)P3, Ins(1,5,6)P3, and Ins(1,4,5)P3], one inositol tetraphosphate [Ins(1,3,4,5)P4], and one inositol pentaphosphate [Ins(1,2,3,5,6)P5]. Some of these isomers [Ins(1,4,5)P3 and Ins(1,3,4,5)P4] are considered to play important biological roles in intracellular signaling.

Inositol phosphate content and trypsin inhibitor activity in ready-to-eat cruciferous sprouts

Four cruciferous seeds (small radish, radish, white mustard and rapeseed) were germinated in order to study the fate of inositol hexaphosphate (IP-6, phytic acid) and activity of trypsin inhibitor (TIA). Reduction in the content of phytic acid depended on the time of germination. After four days of germination, when sprouts were ready-to-eat, the amount of this compound was about 50% lower in three out of the four seeds evaluated. Next, a sharp reduction in phytic acid occurred during thermal treatments (pasteurization and sterilization) of germinated rapeseed and radish sprouts. In thermal processes, a decrease in inositol hexaphosphate content was accompanied by the appearance of lower forms of inositol phosphates: IP-5, IP-4 and IP-3. The analysis of TIA, in rapeseed and radish seeds, in four-day sprouts and in these sprouts after thermal treatment, showed that only thermal processes caused complete disappearance this activity.