Phytate Content Research Articles

Impacts of Fermentation Time on Phytate and Some Minerals Bioavailability of Maize and Haricot Bean Flour

Less in nutrient bio availability due to the presence of ant nutritional factors are common problem in plant based diet. Fermentation is a feasible food processing approach to improve nutrient bioavailability in plant based diets. The objective of this study was to estimate some minerals bioavailability in fermented maize and haricot bean flour. Maize and haricot bean flour were subjected to three fermentation time (0, 24 and 36 hours) at room temperature. Phytate, calcium, iron, zinc and their molar ratio were determined using official methods. The results showed that significant reduction of Phytate and calcium content were obtained in the maize and haricot bean flour as fermentation time increased. Moreover, iron in mg/100g ranged from 3.95±0.10 to 3.20±0.21 in maize flour and 7.38 ±0.34 to 5.20±0.16 in haricot bean flour. Zinc content in (mg/100g) increased from 2.79±0.03 for unfermented maize flour to 3.47±0.10 for 24 hours fermented followed decreased to 2.95±0.29 in maize flour fermented for 36 hours at room temperature. The molar ratios of the phytate to calcium and phytate to zinc in this study resulted improved calcium and iron bioavailability in maize and haricot bean flour. However, poor and good for iron bioavailability in haricot bean and maize flour, respectively, were noted in this study. Therefore, use of fermented maize and haricot bean flour should be recommended, in the production of nutritious and safe food products for targeted age group.

Evaluation of Extractive Values, Qualitative and Quantitative Phytochemical Constituents of Red Soko (Celosia Trigyna) and Green Soko (Celosia argentea)

Medicinal plants are indispensable sources of bioactive compounds and have proved to be stalwart ingredients for a wide range of applications. The potency of five different solvents in extracting bioactive constituents; qualitative and quantitative determination of phytochemicals of red soko and green soko were studied. The plant were cut into smaller pieces, air-dried, ground into powdery sample, sieved with 40 mm mesh size and properly labelled. Each sample was extracted using five different solvents (acetone, chloroform, ethyl acetate, methanol and water) at ratio 1: 10 for 72 h. Each solvent extract was screened for nine phytochemicals (flavonoid, carotenoid, phenol, oxalate, tannin, saponin, alkaloid, phytate and ascorbic acid). It was observed that the plant extract contained seven phytochemicals in both red and green soko. The highest extractive values and qualitative screening of phytochemicals in red soko and green soko were obtained in water and methanol extracts. Quantitative phytochemical analysis showed that there was higher content of saponin, phytate and ascorbic acid in the two vegetables. Red soko contained lower ascorbic acid, saponin, total phenol, total carotenoid, alkaloid and flavonoid than green soko while green soko had lower phytate and tannin than red soko. There was no significant difference (P˂0.05) in flavonoids, total carotenoid and alkaloid contents in red soko and in green soko there was no significant difference (P˂0.05) in total carotenoid and alkaloid contents.

Effect of thermal treatments (roasting, microwaving, steaming) on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L. Skeels)

The aim of this research was to investigate the effect of thermal treatments, including roasting, microwaving, and steaming, on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L. Skeels). Regarding its physical properties, thermal treatment increased the water-holding capacity (WHC) and decreased the oil-holding capacity (OHC) of the black gram samples. No significant difference was observed between the roasted sample and the control. Regarding the chemical properties, anthocyanins accounted for the vast majority of total phenolic content (TPC). The steamed sample had the lowest TPC and anthocyanin values, which were 272.46 mg/100 g dry basis and 121.20 mg/100 g dry basis, respectively. Among the three types of thermal treatments, roasting resulted in the highest TPC content, which was 424.35 mg/100 g dry basis. Particularly, the steaming treatment led to the lowest anthocyanin content and antioxidant capacity (AC) in the flour sample; furthermore, there were no significant differences in the TPC and AC values between the microwaved and roasted samples. The phytate content was significantly reduced in all heat-treated samples and there were no significant differences among these cooked samples. The tannin content of the steamed sample was recorded to be the lowest, which was 164.19 mg/100 g dry basis. In summary, roasting, microwaving, and steaming significantly influenced the nutritive values of black gram (Vigna cylindrica L. Skeels).

Effect of Soaking in Neutral and Acidic Media on The Phytate Content of Souna Millet

The aim of the study was to determine the effect of soaking time and acidity of the soaking solution on millet phytate content. The results shown that the sample that was not soaked contained a phytate content of 834.54 mg/100g dry matter. The study revealed that soaking in water for 8 hours resulted in a significant reduction of phytates. This reduction was 5.4%. When the medium was acidified to a concentration of 1% and then 2%, the phytate reduction rates increased significantly to 16.37% and 16.81% respectively. For the same solutions of the same concentration but with a soaking time of 16 hours, the reduction rates are 8.2% in water, 24.66% for the 1% acid solution and 30.98% for a concentration of 2%. The results obtained in this study therefore shown that soaking with a 2% concentration solution is more effective in reducing phytate levels in millet.

Nutritional and Anti-nutritional Evaluation of Cakes and Almond Flours of <i>M</i><i>omordica cabrae</i> Consumed in the Center-West Côte d’Ivoire

Momordica cabrae is a wild plant whose kernels are of nutritional and therapeutic interests for consumers. In this study, biochemical properties of the flours (raw and roasted) and almond cake of Momordica cabrae were determined. Results showed that almonds are rich in carbohydrates, fats and proteins. Indeed, the raw flour of Momordica cabrae contains more carbohydrates (37.03%). Cake presented the high protein content (41.45%) in the while the toasted flour is richer in lipids with a content of 24.35%. The most abundant minerals are magnesium (0.218 g/100 g), calcium (0.250 g/100 g), phosphorus (0.590 g/100g) and potassium (1.150 g/100 g) and were obtained in flours (raw and roasted). Statistical analysis of levels of phenolic compounds in the flours (roasted and raw) and the cake showed significant difference (p ≤ 0.05) in terms of phenolic acid, tannin and phytate content. Indeed, levels of phenolic acids, tannins and phytates observed in raw flour (respectively 1050.47 mg/100 g; 423.56 mg/100 g; 540.05 mg/100 g) are higher when compared toasted flour (respectively 920.17 mg / 100 g; 319.07 mg / 100 g; 404.54 mg / 100 g). The lowest values of these compounds are obtained in the meal. Presents results indicate nutritional properties and phytochemical constituents which are beneficial for health.

Iron bioavailability of maize (Zea mays L.) after removing the germ fraction.

Maize is a staple food for many communities with high levels of iron deficiency anemia. Enhancing the iron concentrations and iron bioavailability of maize with traditional breeding practices, especially after cooking and processing, could help alleviate iron deficiency in many of these regions. Previous studies on a small number of maize genotypes and maize flour products indicated that degermination (germ fraction removed with processing) could improve the iron bioavailability of maize. This study expanded upon this research by evaluating the iron bioavailability, mineral concentrations, and phytate concentrations of 52 diverse maize genotypes before (whole kernels) and after degermination. Whole and degerminated maize samples were cooked, dried, and milled to produce corn flour. Iron bioavailability was evaluated with an in vitro digestion Caco2 cell bioassay. In 30 of the maize genotypes, bioavailable iron increased when degerminated, thus indicating a higher fractional iron uptake because the iron concentrations decreased by more than 70% after the germ fraction was removed. The remaining 22 genotypes showed no change or a decrease in iron bioavailability after degermination. These results confirm previous research showing that the germ fraction is a strong inhibitory component for many maize varieties. Phytate concentrations in maize flours were greatly reduced with degermination. However, the relationship between phytate concentrations and the iron bioavailability of processed maize flour is complex, acting as either inhibitor or promoter of iron uptake depending on the color of the maize kernels and processing method used to produce flour. Other factors in the maize endosperm fractions are likely involved in the effects of degermination on iron bioavailability, such as vitreous or floury endosperm compositions and the polyphenol content of the bran. This study demonstrates that iron nutrition from maize can be enhanced by selecting genotypes where the inhibitory effect of the bran color and endosperm fraction are relatively low, especially after processing via degermination.

Production of black herbal tea from Bacopa floribunda: effect on mineral profile, antioxidant and anticholinesterase properties of Bacopa floribunda leaves

This study investigate the effect of converting Bacopa floribunda BF leaves into Bacopa florbunda black herbal tea BFHT on the mineral profile, antinutrients, antioxidants, Anticholinesterase and lipid peroxidation inhibitory properties of Bacopa floribunda leaves. Bacopa floribunda leaves were plucked, destalked, withered, rolled, fermented/oxidized, milled, dried, cooled and packaged. The antinutrients phytate, saponin and tannin content of B. floribunda leaves reduced significantly (P ˂ 0.05) after processing into BFHT. The mineral ratios and molar ratios of minerals BFHT were within the critical values making them available for absorption. BFHT exhibited a very high and significant (P ˂ 0.05) total phenolics (60.08 mg GAE/g), total flavonoids (12.96 mg QE/g) and reducing power (50.38mg AAE/g). The scavenging activities of BFHT extract against DPPH and Nitric oxide (NO) was significantly (P ˂ 0.05) higher than freshly harvested B. floribunda leaves. BFHT (IC50 = 74.26 μg/ml) demonstrated a high significant (P ˂ 0.05) inhibitory capacity against Acetyl cholinesterase enzymes. The inhibition capacity of BFHT (IC50 = 0.65 μg/ml) against Fe2+ induced lipid peroxidation was significantly (P ˂ 0.05) higher than freshly harvested B. floribunda leaves (IC50 = 0.78 μg/ml). The study has demonstrated that high quality herbal tea BFHT could be produced from B. floribunda leaves and also serves as another method of food preservation.

Assessment of Nutritional Composition and Antioxidant Properties of Dysphania ambrosioides (L.) Mosyakin & Clemants and Crassocephalum crepidioides Leaf Meal as Potential Feed Additives

This study analyzed the proximate, minerals, phytochemical profiles and antioxidant capacity of Dysphania ambrosioides (L.) Mosyakin & Clemants and Crassocephalum crepidioides (Benth.) S.Moore leaf meals as potential feed additives. The result of the proximate analysis revealed that C. crepidioides contained higher moisture (6.66%), ash (21.04%), crude fibre (3.85%), crude fat (5.41%), crude protein (17.11%) contents and lower carbohydrate content (45.60%) than D. ambrosioide leaf powder which had 6.31% moisture, 13.69% ash, 3.09% crude fibre, 4.48% crude fat, 15.99% crude protein and 56.12% carbohydrate. The result of the mineral analysis showed that D. ambrosioides contained higher concentration of sodium (19.8ppm), potassium (51.05ppm), calcium (29.18ppm), magnesium (24.1ppm), iron (0.42ppm) manganese (0.33ppm) and zinc (0.91ppm) compared to C. crepidioides leaf meal at sodium (18.71ppm), potassium (41.87ppm), calcium (25.77ppm), magnesium (20.34ppm), iron (0.28ppm) manganese (0.13ppm) and zinc (0.36ppm). The result of the phytochemical analysis revealed that aqueous extract of C. crepidoides possessed higher total phenolic (13.34 mgGAE/g) and flavonoid (2.29 mgrutin/g)) contents than that of D. ambrosioides at (13.07 mgGAE/g) and (1.62 mgrutin/g) respectively. The Tannin and phytate contents were significantly higher in D. ambrosioides leaf meal at 2.39mg/g and 40.28 mg/g respectively, compared to that of C. crepidioides at 2.12mg/g and 29.4mg/g, respectively. The aqueous extract of D. ambrosioides exhibited higher that antioxidant free radical scavenging activity (24.83%) than that of C. crepidioides (16.42%). In conclusion, this study has shown that these two vegetables contained nutrients and antioxidant and could be used as alternative feed additives in animal nutrition.

Can consumption of local micronutrient- and absorption enhancer-rich plant foods together with starchy staples improve bioavailable iron and zinc in diets of at-risk African populations?

Iron and zinc deficiencies remain prevalent in developing countries, often due to monotonous starchy diets that are low in bioavailable minerals. This review addresses the question as to whether consumption of starchy staple foods in Africa together with micronutrient-dense and absorption enhancer-rich plant foods can enhance iron and zinc bioavailability in the diets of at-risk populations. While green leafy vegetables (GLVs) fortification of starchy staples can improve mineral contents, especially iron, it may not improve bioavailable iron and zinc, due to GLVs’ high contents of mineral absorption inhibitors, notably polyphenols, phytate and calcium. Fruits, although low in minerals, could improve bioavailable iron and zinc in the staples because of their high ascorbic and citric acid and/or β-carotene contents, which can form soluble chelates with the minerals. More human studies are needed to establish whether such a technology or fortification strategy can improve bioavailable iron and zinc in African-type plant-based diets.

Biotechnological production of food-grade polyphosphate from deoiled seeds and bran

Agricultural products, have a high phytate content that has a hidden potential as a renewable source of phosphate. We present the first biotechnological route for the production of food-grade, organic polyphosphate (polyP) from deoiled seeds or bran, included in a vision for a circular phosphorus economy. The three-step production process includes phosphorus mobilization (e.g., 37 mg PO43−/g bran) using phytase enzymes. Non-genetically modified phosphate starved Saccharomyces cerevisiae is then fed with soluble P-extracts. The yeast intracellularly polymerizes the phosphate to polyP (≥ 30% mol polyP in yeast per mol PO43− in medium) and polyP-rich yeast extract or pure polyP is purified from the biomass. We demonstrate that the obtained polyP-rich yeast extract is an excellent green surrogate for polyP from fossil P-sources in meat manufacturing. The valorization of phytate–P while producing P-depleted biomass as a demanded feed in livestock production is shown. Our sustainable process enables the production of food-grade polyP from renewable resources and is contributing to the sustainable management of the dwindling nutrient phosphorus.

Ascorbic acid, pigments, anti-nutritional factors, and nutraceutical potential of Anacardium occidentale fruits as affected by temperature

ABSTRACT Cashew tree has two parts of food industry and nutrition interest, i.e the nut and the juicy apple. This study aimed to carry out a phytochemical characterization, determine the antioxidant properties and evaluate the influence of temperature on the phytonutrient composition of cashew fruits. The contents of ascorbic acids, phytates, and tannins, of various pigments were determined. Antioxidant activities were determined by four methods using standard methods. The apples presented the best antioxidant activities for FRAP, SOD, and LPO 98.54 ± 5.48, 834.12 ± 13.47, and 84.9 ± 4.15, respectively; while walnuts showed the best antioxidant activities for free radical scavenging which was 26.14 ± 3.21. Tannin, phytate, and anthocyanin contents decreased by more than 50% when increasing temperatures between 50 and 100°C. Ascorbic acid tends to disappear completely in fruit at temperatures of 100°C. Extractable lycopene increased by about 25% with increasing temperature. β-carotene was found to be insensitive to temperature increase. These results provide valuable information that can help in the control of cashew fruit processing in the food industry. They also provide important information on the nutraceutical potential of cashew fruit.

Evaluation of nutritional, anti-nutritional and mineral content of amaranths species grown in Gamo and Konso zone, Southern Ethiopia

Amaranth (Amaranthus sp.) is an underutilized pseudo-cereal with excellent nutritional and functional properties. The nutritional compositions, anti-nutritional and mineral content of two Amaranth species were evaluated by using standard procedures. Completely Randomized Design (CRD) was used for nutritional, anti-nutritional and mineral content with two treatments and five replications. The nutritional compositions of Amaranthus cruentus and Amaranthus hypochondriacus were shown a significant difference (p<0.05) in mean scores excepting moisture content. Phytate and oxalate content of A. cruentus and A. hypochondriacus were shown a significant difference (p<0.05), but tannin content did not show a significant difference (p<0.05). The calcium, iron and zinc content of A. cruentus and A. hypochondriacus were shown a significant difference (p<0.05) in mean, scores. The Amaranth grain species were rich in crude protein, fat and fiber as compared to common cereal grains (maize, sorghum, rice, teff and wheat). A. cruentus and A. hypochondriacus can contribute minerals such as calcium, iron and zinc, which are very important for human nutrition. The results of the current study indicate that A. cruentus and A. hypochondriacus can provide better nutritional values and mineral content with a minimum value of anti-nutrients that are very important to minimize binds and block the absorption of certain minerals, such as iron, zinc and calcium. Using A. cruentus and A. hypochondriacus alone and with other cereals should be encouraged and recommended for consumption to increase the nutritional composition of diets and decrease food security problem in a study areas. Int. J. Agril. Res. Innov. Tech. 12(2): 36-40, December 2022

Nutritional Composition and Antioxidant Properties of Selected Underutilized Wild Edible Fruits in East Wollega Zone, Western Ethiopia

ABSTRACT In Ethiopia, particularly in the East wollega zone, several underutilized wild edible fruits, such as Gardenia erubescens, Ficus mucuso, Dovyalis abyssinica, and Ziziphus spinachristi, are consumed only by local communities. However, information on nutritional composition, antinutrients, and antioxidant properties of edible parts of the fruits are limited. Given this, the study aimed to determine the nutritional composition, antinutrients, and antioxidant properties of the four selected wild edible fruits collected from the East Wollega zone following official standard analytical producers. The result on dry matter basis of the four wild edible fruits had moisture (9.83–13.10%), crude protein (3.01–5.31%), crude fat (1.40–3.31%), crude fiber (0.71–2.11%), total ash (4.84–9.23%) and utilizable carbohydrate (70.41–78.27%) and gross energy (316.05–342.63 kcal/100 g). The results also depicted high in utilizable carbohydrate and gross energy contents recorded in the Dovyalis Abyssinica. In contrast, high protein and fat contents were observed in the Ziziphus spina-chris and Ficus mucusa. The findings indicated that Ziziphus spina christi fruit was high in iron, zinc, and magnesium, while Ficus mucusa was high in calcium and phosphorus. Gardenia erubescens were low in oxalate and phytate contents. The molar ratios of the wild fruits in this study were below the standard and showed the high mineral bioavailability in all wild edible fruits. The Gardenia erubescens fruit was high total phenolic (230.76 mg/GAE/g) and flavonoid (112.85 mg CE/g) contents. The findings showed that among wild edible fruits considered in this study, Gardenia erubescens and Ziziphus spina-chris may have less anti nutrient activity that may favor mineral bioavailability.

Variability and Dehulling Effect on Seed Antinutrients and Antioxidant Activity of Cowpea (Vigna unguiculata L. Walp.) Genotypes Grown in Two Agroecological Zones of Chad

Major limiting factors of wide consumption of cowpea in day today diet include poor digestibility and the presence of anti-nutritional factors. Whole and dehulled seeds of eight improved cowpea lines grown in N’Djamena and Bebedjia (Chad) were analysed for four antinutritional factors contents (total phenols, tannins, flavonoids, phytates) and antioxidant activity, in order to assess the variability and the effect of decortication. In each locality, the experimental design was a triplicated randomly complete block design. Standard methods were used to evaluate these biochemical traits. The results showed a wide variability among genotypes for these traits in whole and dehulled seeds. In average, the decortication reduced polyphenols, tannins, flavonoids and phytate contents by 72.3%, 64%, 48.6% and 30.1% respectively. The dehulling also reduced the antioxidant activity by 42.25%. Dehulling appeared as a proper processing method to reduce anti-nutritional factors and improve the bioavailability of nutrients, especially when cowpeas are used as food for infants and children.

Variations in Antioxidant Activity, Physical, Chemical and Selected Antinutritional Factors of Two Pigeon Pea (Cajanus cajan (L)) Varieties as Affected by Processing Methods

This study evaluated the variations in antioxidant activity, physical, chemical and antinutritional properties of two pigeon pea varieties (white and brown) as affected by processing methods (boiling, roasting and sprouting). The processing methods revealed significant (p<0.05) variations in the results of tested parameters. The unprocessed white pigeon pea variety had the highest gelatinization temperature (84 °C), trypsin inhibitor (9.04 Tiu/ng), polyphenols (137.05 mgGAE/100 g) and ABTS (141.10 μmTrolox/g), while the unprocessed brown variety retained higher concentrations of bulk density (0.71 g/g), phytate (2.55%), tannin (0.94 mg/100 g), FRAP (7.86 mmol/100 g) and total flavonoid (1.02 mgQE/100 g) contents, respectively. Boiled white pigeon pea variety had the highest moisture (11.60%), fat (5.19%), oil absorption capacity (2.97 mg/ml), DPPH (103.25%), and magnesium (80.65 mg/100 g), whereas roasted white pigeon pea variety showed significantly (p<0.05) higher concentrations in water absorption capacity (2.25 g/ml), swelling index (3.51%), and wettability (59.70%). Roasted brown pigeon pea variety exhibited greater ash (5.04%), fiber (5.31%), protein (24.36%), and oil absorption capacity (2.97 mg/ml) than other treatments, respectively. On the other hand, the sprouted white pigeon pea variety had the highest carbohydrate (60.09%), calcium (124.00 mg/100 g) and iron (11.38 mg/100 g) content. From the variety and processing methods, the study shows that the white variety of pigeon pea was a good source of proximate, minerals and functional values, while the brown variety had the highest antinutrients and antioxidant activities. Hence, pigeon pea is a good source of nutrients and that differences in nutrient values are due to variety and processing treatments.

Food-to-Food Fortification of a Traditional Pearl Millet Gruel with a Natural Source of β-Carotene (Sweet Potato) Improves the Bioaccessibility of Iron and Zinc

Iron and zinc deficiencies are still a major public health concern in the Far North Region of Cameroon where staple foods are mainly mineral rich cereals which equally contain inhibitors of their bioaccessibility. The effect of food-to-food fortification of a traditional pearl millet gruel with a natural source of β-carotene on the bioaccessibility of iron and zinc was assessed. A sensory evaluation of gruels fortified at 20, 30, and 40% with mashed sweet potato was carried out. The samples were analysed for carotenoids, phytates, polyphenols, iron, and zinc contents. Bioaccessible iron and zinc were evaluated using in vitro digestion method. The gruel fortified at 20% with mashed sweet potato had better scores ( P < 0.05) of taste (3.93), colour (3.36), and overall acceptability (3.80) compared to the control. Carotenoid, polyphenol, and phytate contents were higher in fortified gruels ( P < 0.05) compared to the control, while iron and zinc contents were lower. A significant increase ( P < 0.05) in bioaccessibility of 8.08% and 26.96% for iron and 53.79% and 62.92% for zinc was observed at 20 and 30% incorporation level, respectively. However, at 40% incorporation level, the increase in bioaccessible iron was less important and bioaccessible zinc decreased. Mashed sweet potato can be used as a fortificant to improve the bioaccessibility of iron and zinc contents of local pearl millet gruel, if added moderately.

COMPARATIVE NUTRITIONAL AND PHYTOCHEMICAL COMPOSITION OF SORGHUM BICOLOR (L.) MOENCH AND ZEA MAYS L.

This study was carried out to determine the nutritional and phytochemical properties of freshly harvested grains of Sorghum bicolor and Zea mays using standard biochemical procedures. Nutritional properties analyzed included proximate composition analyzed using Soxhlet extraction, AOAC Kjeldal methods. Mineral contents were determined using Atomic Absorption Spectrophotometry [AAS] while the phytochemicals were determined using standard procedures. All analyses were replicated three times. From the results, crude protein content was low, with values, 7.81% and 6.66% for Sorghum bicolor and Zea mays respectively. Lipid analysis showed that Sorghum bicolor had a higher lipid content of 16.57%. Crude carbohydrate content was higher in both seeds. Percentage of crude fiber was 11.20% and 8.11% for Sorghum bicolor and Zea mays respectively. Vitamin C analysis showed that Zea mays had a higher content of 122.14 mg/100 g. Available energy kj/100 g was also analyzed for Sorghum bicolor and Zea mays respectively. Significant differences (P=0.05) was observed in crude lipid, crude fiber, vitamin C, and available energy between the two seeds. Mineral analysis revealed appreciable contents of minerals necessary for healthy growth and development. Calcium content was highest in Sorghum bicolor. Significant differences (P=0.05) was observed in phosphorus, magnesium, calcium, and iron between the two seed types. Phytochemical contents of the seeds showed significant differences (P=0.05) in tannins, nitrates and saponin with 12.57 mg/100 g, 18.18 mg/100 g and respectively in Sorghum bicolor and Zea mays. Nitrate and saponin content was higher in Zea mays. Alkaloid, flavonoids and phytate contents was detected in both seeds. Minute amounts of oxalate and cyanide were detected in both seed types. It is important to note that Zea mays is under pressure as one of formidable food source due to the increasing demand, and thus, increasing the cultivation of Sorghum bicolor could alleviate the over dependence on maize as the primary source of nutrition for humans and animal feed formulation.

Phytate-Induced Dose-Response Auto-Activation of Enzyme in Commercial Recombinant Phytase From Escherichia coli.

Microbial phytase is one of the most widely used enzymes in food industries like cattle, poultry, and aquaculture food. Therefore, understanding the kinetic properties of the enzyme is very important to evaluate and predict its behavior in the digestive system of livestock. Working on phytase is one of the most challenging experiments because of some problems, including free inorganic phosphate (FIP) impurity in phytate (substrate) and interference reaction of the reagent with both phosphates (product and phytate impurity). In the present study, FIP impurity of phytate was removed, and then it was shown that the substrate (phytate) has a dual role in enzyme kinetics: substrate and activator. phytate impurity was decreased by two-step recrystallization prior to the enzyme assay. The impurity removal was estimated by the ISO30024:2009 method and confirmed by Fourier-transform infrared (FTIR) spectroscopy. The kinetic behavior of phytase activity was evaluated using the purified phytate as substrate by non-Michaelis-Menten analysis, including Eadie-Hofstee, Clearance, and Hill plots. The possibility of an allosteric site on phytase was assessed by molecular docking. The results showed a 97.2% decrease in FIP due to recrystallization. The phytase saturation curve had a sigmoidal appearance, and Lineweaver-Burk plot with a negative y-intercept indicated the positive homotropic effect of the substrate on the enzyme activity. A right-side concavity of Eadie-Hofstee plot confirmed it. Hill coefficient was calculated to be 2.26. Molecular docking also showed that Escherichia coli phytase molecule has another binding site for phytate very close to the active site, called "allosteric site". The observations strongly propose the existence of an intrinsic molecular mechanism in Escherichia coli phytase molecules to be promoted for more activity by its substrate, phytate (positive homotropic allosteric effect). In silico analysis showed that phytate binding to the allosteric site caused new substrate-mediated inter-domain interactions, which seems to lead to a more active conformation of phytase. Our results provide a strong basis for animal feed development strategies, especially in the case of poultry food and supplements, regarding a short food passage time in their gastrointestinal tract and variable concentration of phytate along with it. Additionally, the results strengthen our understanding of phytase auto-activation as well as allosteric regulation of monomeric proteins in general.

Development of low-phytate maize inbred lines through marker-assisted introgression of lpa1

Context Phytic acid is the major storage form of phosphorus in cereals and is considered an anti-nutritional factor because it chelates major mineral micronutrient cations, resulting in micronutrient malnutrition in humans. For monogastric animals fed maize (Zea mays L.) grains, the stored phosphorus does not release into the digestive tract, leading to phosphorus deficiency and environmental pollution. Aims The aim of the study was to develop maize lines with a lower level of phytic acid that might substantially enhance the nutritional value of maize. Methods The lpa1 mutant allele conferring low phytic acid was transferred into the parental lines of popular maize hybrid DMH 121 (i.e. BML 6 and BML 45) through marker-assisted backcross breeding. Foreground selection was performed using a co-dominant single nucleotide polymorphism marker through a high-resolution melting approach, and background selection was undertaken using 50–55 polymorphic sequence-tagged microsatellite site markers. Key results Near-isogeneic lines were produced with >90% recurrent parental genome and reduction of phytic acid content by up to 44–56% compared with the original lines. Conclusions The near-isogeneic lines carrying lpa1 can be used to reconstitute DHM 121 with low phytate content. Implications The low-phytate maize hybrids produced can be useful in reducing micronutrient malnutrition in humans, as well as environmental pollution.

Effects of Extrusion Variables on Some Chemical and Functional Properties of Thermo-extrudates from Selected Varieties of Sesame (Sesamum Indicum L)

This study examined the effects of extrusion conditions of Feed moisture (FM) (14 – 25% wb) and Screw speed (SS) (250 – 350 rpm) at constant barrel temperature of 100oC on some chemical composition and functional properties of thermo-extrudates from three sesame varieties (Bogoro, E8, and Ex-Sudan), using central composite rotatable design on water absorption (WAC) and oil absorption (OAC) capacity, bulk density (BD), solubility (SOL) and swelling capacity (SC). The protein content of thermo-extrudates significantly (p<0.05) decreased with FM and increased SS. The tannin content in the thermo-extrudates ranged from 11.0 to 14.17; 9.83 to 12.50; and 7.50 to 12.65 (mg/100 g), the phytate content ranged from 19.33 to 25.00; 17.00 to 21.50 and 16.0 to 22.83 (mg/100 g) in Bogoro, E8, and Ex-Sudan respectively. An increase in FM and SS (p<0.05) reduced tannin by 41%, 40% and 46%, and phytate by 28%, 32%, and 30% in Bogoro, E8,and Ex-Sudan. Solubility was the most predictable functional property of the thermo-extrudates, with models having coefficients of determination (R2) of 0.99, 0.82, and 0.86 for Bogoro, E8, and Ex-Sudan. The optimized processing conditions for E8 with desirability of 0.74 are FM 14% and SS 250 rpm, which resulted in optimal WAC of 168.55%; SOL 14.36%; OAC 138.27%; BD 0.67 g/cm3; SC 1.53%.