Phytic Acid Levels Research Articles

Fitat dan fitase : dampak pada hewan ternak

In countries with high plant biodiversity such as Indonesia, the availability of food of plant origin is very diverse. The presence of anti-nutrients in plants would potentially cause problems in cattle if not managed properly. phytic acid is one anti nutritional factor that have a role in disrupting the health and productivity The term phytate refers to the molecule phytic acid, which generally acts as a chelate to Mg, Ca, Na, and K, and in some cases protein and carbohydrates. Seeds of cereals, legumes and oilseed plant which is used as animal feed usually contains a lot of phytic acid which can cause a decline in nutritional value. However, with a variety of processing methods, levels of phytic acid in animal feed can be reduced or even eliminated. In addition to the processing method, the method of adding phytase enzyme may also be done to improve the nutritional value of the animal feed ingredients. Keywords:anti-nutrients.phytic acid. processingmethods.phytase

Zinc and selenium accumulation and their effect on iron bioavailability in common bean seeds

Common beans (Phaseolus vulgaris) are the most important legume crops. They represent a major source of micronutrients and a target for essential trace mineral enhancement (i.e. biofortification). To investigate mineral accumulation during seed maturation and to examine whether it is possible to biofortify seeds with multi-micronutrients without affecting mineral bioavailability, three common bean cultivars were treated independently with zinc (Zn) and selenium (Se), the two critical micronutrients that can be effectively enhanced via fertilization. The seed mineral concentrations during seed maturation and the seed Fe bioavailability were analyzed. Common bean seeds were found to respond positively to Zn and Se treatments in accumulating these micronutrients. While the seed pods showed a decrease in Zn and Se along with Fe content during pod development, the seeds maintained relatively constant mineral concentrations during seed maturation. Selenium treatment had minimal effect on the seed accumulation of phytic acid and polyphenols, the compounds affecting Fe bioavailability. Zinc treatment reduced phytic acid level, but did not dramatically affect the concentrations of total polyphenols. Iron bioavailability was found not to be greatly affected in seeds biofortified with Se and Zn. In contrast, the inhibitory polyphenol compounds in the black bean profoundly reduced Fe bioavailability. These results provide valuable information for Se and Zn enhancement in common bean seeds and suggest the possibility to biofortify with these essential nutrients without greatly affecting mineral bioavailability to increase the food quality of common bean seeds.

Increase of protein extraction yield from rapeseed meal through a pretreatment with phytase.

Rapeseed meal is a good source of high-quality vegetal protein but contains antinutritional compounds that limit its use for human and animal feed. The aim of this study was to develop a methodology to enhance alkaline protein extraction of rapeseed meal and to produce protein-rich products with low levels of phytic acid. Different phytase dosages and operating conditions were used for rapeseed meal pretreatment followed by alkaline extraction at different temperatures, time, pH and solid/liquid ratios (S/L). The highest protein extraction yield attained was 72.1%, for 2 h at 55 °C, with a phytase dosage of 0.8 U g-1 when the alkaline extraction was performed at 75 °C, pH 12.5 and 60 min for an S/L ratio of 10 g 100 mL-1 water. The extraction yields were higher than those previously obtained without enzymatic pretreatment. Phytase pretreatment enhanced alkaline extraction yield of proteins from rapeseed meal. This procedure allowed also the production of rapeseed protein concentrates with very low levels of phytic acid, ∼1 g kg-1 , improving their nutritional properties and commercial value. Moreover, after the pretreatment, the amount of phytic acid in the remaining rapeseed meal decreases about 25%. © 2016 Society of Chemical Industry.

Nutritional, Rheological and Organoleptic Properties of Whole Meal Flour Prepared from Stem Rust Resistant Wheat Varieties Released in Kenya

Wheat is an important cereal crop in most diets thus its nutritional content is crucial in addressing microelement deficiencies. This study focused on Zn, Fe, phytic acid and resistant starch content and their effect on rheological and organoleptic properties for whole meal flour from Kenyan wheat varieties. Zn and Fe levels ranged from111 to 305 ppm and 26 to 91 ppm, whereas phytic acid and resistant starch levels ranged from 2.66 to 5.05 ppm and 0.37 to 6.03%. Variety and site significantly (p<0.05) influenced iron and resistant starch content, whereas variety and variety × site influenced zinc and phytic acid. Protein and gluten levels ranged between 11.96 to 14.53% and 7.81% to 19.60% respectively. All the varieties recorded high water absorption levels ranging from 72.2% to 80.8%, while DDT ranged from 4.00 to 9.83 minutes. P and L values ranged between 21 to 79 and 16 to 51 mm, external loaf characteristics ranged between 2.2 to 4.3 and 2.13 to 3.70 for taste and aroma. Zinc and protein positively correlated (r=0.69, p<0.05), stability and P (r=0.69 p<0.05) and DDT and stability (0.71 p<0.05). Phytic acid and crust colour (r=0.66 p<0.05), zinc and shape (r=0.78 p<0.05), zinc and acceptability (r=0.77 p<0.05), DDT and shape (r=0.74 p<0.05), aroma and shape (r=0.67 p<0.05) were positively correlated. The results obtained indicate varieties tested contained considerable levels of zinc, iron, resistant starch, low levels of phytic acid and they had no adverse effect on rheological and organoleptic parameters of whole meal flour.

Nutritive and Anti-nutritive Evaluation of Cnidoscolus aurifolia Leaves

The leaves of Cnidoscolus aurifolia were analysed for their chemical, antinutrients, proximate and mineral element compositions using standard procedures. Phytochemical screening revealed the presence of alkaloids, saponins, flavonoids, terpenes and tannins while anthraquinones, glycosides and phlobatannins were absent. Proximate analysis indicated high protein content (59.45 ± 0.07%) with crude fibre and fat also present in appreciable quantities. Mineral elements determination showed the presence of calcium, iron, magnesium, potassium and zinc. Antinutrient analysis of the leaf extract of C. aurifolia indicated low levels of phytic acid and hydrocyanide well below the lethal doses. An unusually high oxalate level of 404.80 ± 0.11 mg/100 g (dry weight) was also obtained although still below toxic level. These results support the ethnomedicinal and nutritional uses of this plant and suggest that the consumption of leaves of C. aurifolia is not harmful nutritively.

Effect of Iron Enriched Bread Intake on the Oxidative Stress Indices in Male Wistar Rats

Background: Contrary to the proven benefits of iron, few concerns in producing the oxidative stress is remained problematic. Objectives: The aim of the study was to evaluate the oxidative stress in the male Wistar rats fed bread supplemented with iron in different doses i.e., 35 (basic), 70 (two fold), 140 (four fold), and 210 mg/kg (six fold) with or without NaHCO3 (250 mg/kg). Methods: In this experimental study Iron, ceruloplasmin, ferritin, total iron binding capacity (TIBC), albumin, total protein, uric acid and plasma superoxide dismutase (SOD), glutathione peroxidase (GPX), catalase (CAT), malondialdehyde (MDA), and total antioxidant capacity (TAC), were evaluated in 30 rats at the first and last day of the experiment (day 30). In addition, phytic acid levels were detected in all baked breads. The data were analyzed by ANOVA and t test procedure though SPSS statistical software version 20. Results: Serum iron level in rats that received basic level of iron plus NaHCO3 decreased significantly in the last day of the trial. Higher level of serum iron was seen in rats that received iron twofold, fourfold and sixfold and rats that received iron fourfold plus NaHCO3. Serum ceruloplasmin and ferritin in groups of rats that received fourfold level of iron plus NaHCO3 and rats that received iron sixfold showed a significant increase (P ≤ 0.05). Serum total protein and uric acid in rats that received basic level of iron plus NaHCO3 and rats that received twofold level of iron showed a significant decrease. Serum total protein levels in rats that received fourfold level of iron showed a significant decrease. Bread with NaHCO3 showed higher phytic acid levels than other groups. Conclusions: These results indicate that oxidative stress was not induced, whereas some antioxidant activities were significantly changed in rats that received iron-enriched bread.

The influence of traditional stir-frying with oil on acceptability, antioxidant activities, nutrients, and the phytic acid content of fermented soybean (tempeh)

Purpose– The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content (TPC), antioxidant (AO) activities and the phytic acid (PA) concentration.Design/methodology/approach– Fermentation was performed in the solid-state using soybean (Glycine max) inoculated withRhizopus oligosporus. The acceptability of tempeh was evaluated by administering a questionnaire. The TPC of uncooked and stir-fried tempeh was examined using Folin-Ciocalteu’s method, and PA was analyzed by high-performance liquid chromatography. AO activities were measured by the thiobarbituric acid reactive substance (TBARS) and ferric ion reducing/antioxidant power methods. The stir-fried tempeh was more acceptable than other preparations to the panelists.Findings– In comparison with the uncooked tempeh, stir-fried tempeh showed higher fat composition, in addition to decreased levels of minerals, PA and TBARS.Originality/value– Soy foods are an important source of protein. However, conventional cooking methods could change the chemical properties in soy foods. To avoid additional oil that adds calories, consumers might opt for other cooking methods, such as steaming.

Comparison of Phytochemicals and Anti-Nutritional Factors in Some Selected Wild and Edible Bean in Nigeria

This work aims at analyzing the bioactive and anti-nutritional compounds of edible and wild beans when unprocessed and malted. Qualitative screening of phytochemicals in the various bean samples was determined in ethanol and petroleum ether solvents. Results of the anti-nutritional compositions of unprocessed wild bean extracted with petroleum ether showed there were no traces of saponin and polyphenol, in Feregede and also in edible bean-IT07K-243-1-10 which also had no traces of saponin and tannin. After malting, saponin was totally absent in Pakala, Mucuna, IT97k-499-35, IT07k-243-1-10, and IT04k-333-2 respectively. Polyphenol was also found to be absent in IT07k-243-1-10. Mucuna has the highest phytic acid level (7.8867 ± 0.011) while Feregede has the lowest phytic acid level (2.9810 ± 0.004). Otili has the highest anti-trypsin level (12.001 ± 0.0013). This study showed varying levels of anti-nutrients on the respective bean samples when unprocessed but decreased marginally after malting. It was keenly noted that values derived, either before and after malting were not significantly different (P ≤ 0.05) from each other. In all, this study had further shown that malting process enhanced removal of anti-nutrients which invariably would lead to availability of nutrient for animal and human consumption.

Effects of fermented rapeseed meal on antioxidant functions, serum biochemical parameters and intestinal morphology in broilers

ABSTRACTThis trial was conducted to determine the effects of solid-state fermented rapeseed meal (FRSM) on antioxidant functions, serum biochemical parameters and intestinal morphology of broilers. The rapeseed meal (RSM) was fermented with Bacillus subtilis, Candida utilis and Enterococcus faecalis. One hundred and eighty-day-old Arbor Acres broilers were randomly divided into three treatments: a corn-soybean meal based diet and two experimental diets in which the control diet was supplemented with 10.9% RSM or 9.41% FRSM. Results showed that the fermentation process can effectively increase crude protein or small peptides level, and decrease crude fiber level, glucosinolate, isothiocyanate, tannin and phytic acid level in RSM. The levels of serum total antioxidative capacity, total superoxide dismutase, total protein, albumin and glucose of birds fed FRSM were higher than birds fed RSM on days 21 and 42. FRSM also improved the intestinal morphology of broilers. The results indicate that FRSM can be effectively applied in broiler diets.

Effect of Domestic Processes on Chickpea Seeds for Antinutritional Contents and Their Divergence

In the present study, effect of some domestic traditional processes such as soaking, germination, boiling and pressure cooking were explored in the seeds of chickpea cultivar for their anti-nutritional composition. The influence of applied water soaking for 12h on chickpea seeds caused maximum reduction in the levels of phytic acid, tannin and trypsin inhibitor by 59.9 %, 10.76 % and 13.98 % respectively as compared to dry seeds. In contrast, total phenolics contents exhibited a conspicuous increase. Boiling of seeds for 40 min caused maximum reduction in contents of phytic acid, tannin and phenolic by 76 %, 90 %, and 77 % respectively. However, cooking for 90 sec completely inactivated the trypsin inhibitor. Autoclaving at 1210C showed the maximum reduction in the contents of tannin, phenolics and phytic acid by 97.11 %, 80.53 % and 76.56% respectively. The germination of seeds for 72 h showed significant reduction (P ≤ 0.05) in the antinutritional factors and showed overall 95% reduction. The present study revealed that under different treatment conditions, germination appeared to be the better practice for lowering anti-nutritional contents in chickpea seeds.

Recurrent Selection to Alter Grain Phytic Acid Concentration and Iron Bioavailability

ABSTRACTIron is an important micronutrient and Fe deficiency is a global health concern. Phytic acid inhibits Fe absorption and cannot be digested by monogastric livestock or humans. High phytate concentration in staple crops may be one of the contributing factors for the high incidence of anemia in developing countries because of its inhibiting effect on Fe absorption. In seeds, it serves as the main storage compound for P. Low phytic acid mutants (lpa) in maize (Zea mays L.) have improved Fe bioavailability, but they have poor germination. Our objective was to develop both low phytic acid (LPA) and high phytic acid (HPA) maize populations using recurrent selection and to compare seed quality and Fe bioavailability among the HPA and LPA populations and lpa mutant lines. Three cycles of selection were performed in two broad‐based synthetic populations, BS11 and BS31. The resulting HPA and LPA populations were significantly different in phytic acid concentration in the BS11‐derived populations (P &lt; 0.05) but not in the BSS31‐derived populations (P &gt; 0.05). The BS11LPA maize population had improved seed germination (13–16%; P &lt; 0.05), and Fe bioavailability was not statistically different (P &gt; 0.05) than the lpa mutant inbred lines. We conclude that recurrent selection for phytic acid levels may be a viable approach for improving Fe bioavailability of grain while maintaining seed quality.

Probing Phosphorus Efficient Low Phytic Acid Content Soybean Genotypes with Phosphorus Starvation in Hydroponics Growth System.

Phosphorus is an essential nutrient required for soybean growth but is bound in phytic acid which causes negative effects on both the environment as well as the animal nutrition. Lowering of phytic acid levels is associated with reduced agronomic characteristics, and relatively little information is available on the response of soybean plants to phosphorus (P) starvation. In this study, we evaluated the effects of different P starvation concentrations on the phytic acid content, growth, and yield of seven mutant genotypes along with the unirradiated control, JS-335, in a hydroponics growth system. The low phytic acid containing mutant genotypes, IR-JS-101, IR-DS-118, and IR-V-101, showed a relatively high growth rate in low P concentration containing nutrient solution (2 μM), whereas the high P concentration (50 μM) favored the growth of IR-DS-111 and IR-DS-115 mutant genotypes containing moderate phytate levels. The mutant genotypes with high phytic acid content, IR-DS-122, IR-DS-114, and JS-335, responded well under P starvation and did not have any significant effect on the growth and yield of plants. Moreover, the reduction of P concentration in nutrient solution from 50 to 2 μM also reduced the phytic acid content in the seeds of all the soybean genotypes under study. The desirable agronomic performance of low phytic acid containing mutant genotype IR-DS-118 reported in this study suggested it to be a P-efficient genotype which could be considered for agricultural practices under P limiting soils.

Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours

This study aimed to evaluate the effects of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean flours. Dried beans sample was soaked in distilled water and divided into two sets from which one was manually dehulled. The dehulled and undehulled beans were boiled followed by drying and milling into flours. A third set of flour was obtained by direct milling of whole dry beans. The results revealed that the proximate composition changed significantly (p < 0.05) with boiling and dehulling while variety generally had little effects. Protein (range 25.6–31.2 %), total sugar (range 46.5–51.1 %) and lipid (range 1.5–7.2 %) levels increased significantly (p < 0.05) with dehulling, and decreased with boiling. In reverse the ash (range 1.7–4.6 %), polyphenols (range 0.82–5.32 %), phytates (0.83–1.64 %) and l-Dopa (range 94.03–611.12 mg/100 g) contents decreased with dehulling and boiling. The particle size of flour was also shown to increase with boiling and decrease with dehulling. The combined changes in physical and chemical properties induced significant modification in the functional and pasting properties of the flour as attested by the highly significant (p < 0.01) correlations observed. In this respect protein and total sugar levels in the flour were positively correlated with the water absorption capacity, water solubility index, foaming capacity and foaming stability. The pasting viscosity was positively correlated with the phytic acid and l-Dopa levels in the flour.

A Substantial Fraction of Barley (Hordeum vulgare L.) Low Phytic Acid Mutations Have Little or No Effect on Yield across Diverse Production Environments.

The potential benefits of the low phytic acid (lpa) seed trait for human and animal nutrition, and for phosphorus management in non-ruminant animal production, are well documented. However, in many cases the lpa trait is associated with impaired seed or plant performance, resulting in reduced yield. This has given rise to the perception that the lpa trait is tightly correlated with reduced yield in diverse crop species. Here we report a powerful test of this correlation. We measured grain yield in lines homozygous for each of six barley (Hordeum vulgare L.) lpa mutations that greatly differ in their seed phytic acid levels. Performance comparisons were between sibling wild-type and mutant lines obtained following backcrossing, and across two years in five Idaho (USA) locations that greatly differ in crop yield potential. We found that one lpa mutation (Hvlpa1-1) had no detectable effect on yield and a second (Hvlpa4-1) resulted in yield losses of only 3.5%, across all locations. When comparing yields in three relatively non-stressful production environments, at least three lpa mutations (Hvlpa1-1, Hvlpa3-1, and Hvlpa4-1) typically had yields similar to or within 5% of the wild-type sibling isoline. Therefore in the case of barley, lpa mutations can be readily identified that when simply incorporated into a cultivar result in adequately performing lines, even with no additional breeding for performance within the lpa line. In conclusion, while some barley lpa mutations do impact field performance, a substantial fraction appears to have little or no effect on yield.

Repeat length variation in the 5'UTR of myo-inositol monophosphatase gene is related to phytic acid content and contributes to drought tolerance in chickpea (Cicer arietinum L.).

Myo-inositol metabolism plays a significant role in plant growth and development, and is also used as a precursor for many important metabolites, such as ascorbate, pinitol, and phytate. Phytate (inositol hexakisphosphate) is the major storage pool for phosphate in the seeds. It is utilized during seed germination and growth of the developing embryo. In addition, it is implicated in protection against oxidative stress. In the present study, a panel of chickpea accessions was used for an association analysis. Association analysis accounting for population structure and relative kinship identified alleles of a simple sequence repeat marker, NCPGR90, that are associated with both phytic acid content and drought tolerance. These alleles varied with respect to the dinucleotide CT repeats present within the marker. NCPGR90 located to the 5'UTR of chickpea myo-inositol monophosphatase gene (CaIMP) and showed transcript length variation in drought-tolerant and drought-susceptible accessions. CaIMP from a drought-tolerant accession with a smaller repeat was almost 2-fold upregulated as compared to a susceptible accession having a longer repeat, even under control non-stressed conditions. This study suggests an evolution of simple sequence repeat length variation in CaIMP, which might be regulating phytic acid levels to confer drought tolerance in natural populations of chickpea.

Functionality of Phytase of Saccharomyces cerevisiae MTCC 5421 to Lower Inherent Phytate in Selected Cereal Flours and Wheat/Pearl Millet-Based Fermented Foods with Selected Probiotic Attribute

The partially purified extracellular phytase produced by Saccharomyces cerevisiae MTCC 5421 in formulated soy whey broth for yeast revealed an activity of 20.4 U/mL with specific activity of 12.0 U/mg and purification achieved was 5.6 fold. The partially purified phytase revealed a molecular mass of 94 kDa with pH and temperature optima of 5.0°C and 50°C, respectively. In a period of 2 h at 50°C, this phytase was able to lower inherent levels of phytic acid to 94% in pearl millet (Pennisetum typhoides) flour and 100% in refined wheat (Triticum aestivum) flour from an initial level of 0.19–0.34 g/100 g. During the preparation of wheat based (refined flour) fermented and baked product namely Naan, storage for 60 min of dough treated with partially purified phytase of S. cerevisiae revealed complete reduction of phytate. A similar action of phytase was also observed in the pearl millet based fermented product, Rabadi. Besides, the significant beneficial attribute achieved in Rabadi was the elaboration of short chain fatty acids such as acetic, butyric, and propionic acids in 12 h of fermentation with a probiotic culture of L. plantarum MTCC 5422 that had a viable population of 10.8 log10 CFU/g.

Nutrient Composition and In Vitro Antioxidant Properties of Harungana madagascariensis Stembark Extracts.

The stembarks of Harungana madagascariensis were analyzed for their content of chemical constituents, antinutrients, vitamin levels, and in vitro antioxidant properties in two solvent systems. Phytochemical screening revealed higher levels of alkaloids, saponins, and flavonoids in the methanolic (MHM) extract than in the dichloromethane (DCM) extract. The methanolic extract had higher contents of minerals, vitamins, and antinutrients except K, vitamin B1, and phytic acid, respectively. Antioxidant potentials of the stembark extracts were assessed by the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, metal chelating activity, and ferric reducing power. The methanolic extract showed a better antioxidant activity (IC50=87.66±0.97 μg/mL) in the DPPH system. The metal chelating activity was higher in the methanolic extract (92.4% at 20 mg/mL), but lower than the control ethylenediaminetetraacetic acid (EDTA). The methanolic extract also showed greater ferric reducing power and was richer in phenolics (132.24±0.61 mgGAE/g) and flavonoids (259.05±2.85 mgQE/g). Antinutrient analysis of the extracts indicated low levels of phytic acid, oxalates, and hydrocyanides below the lethal doses. The LD50 (i.p. mice) of the extracts showed relatively low toxicity in the range 1000-1414 mg/kg. These results support the ethnomedicinal uses of this plant in the treatment of diseases related to oxidative stress and suggest that consumption of H. madagascariensis is not harmful nutritively.

Phytic Acid and Inorganic Phosphate Composition in Soybean Lines with Independent IPK1 Mutations.

Soybean seeds contain a large amount of P, which is stored as phytic acid (PA). Phytic acid is indigestible by nonruminant livestock and considered an antinutritional factor in soybean meal. Several low PA soybean lines have been discovered, but many of these lines have either minor reductions in PA or inadequate germination and emergence. The reduced PA phenotype of soybean line Gm-lpa-ZC-2 was previously shown to be the result of a mutation in a gene encoding an inositol pentakisphosphate 2-kinase on chromosome 14 (14IPK1). While the 14IPK1 mutation was shown to have no impact on germination and emergence, the reduction in PA was modest (up to 50%). Our objective was to determine the effect on seed P partitioning for a novel mutation of an independent IPK1 gene on chromosome six (06IPK1) on its own and in combination with mutant alleles of the 14IPK1. We developed soybean populations and conducted genotype and phenotype association analyses based on the genotype of the 06IPK1 and 14IPK1 genes and the seed P partitioning profile. The lines with both mutant IPK1 genes had very low PA levels, moderate accumulation of inorganic phosphate (Pi), and accumulation of high amounts of P in lower inositols. The developed lines did not have significant reductions in germination or field emergence. In addition, characterization of the lower inositols produced in the mutant lines suggests that IPK1 is a polyphosphate kinase and provides some insight into the PA biosynthesis pathway in soybean seeds.

Review: The potential of the common bean (Phaseolus vulgaris) as a vehicle for iron biofortification.

Common beans are a staple food and the major source of iron for populations in Eastern Africa and Latin America. Bean iron concentration is high and can be further increased by biofortification. A major constraint to bean iron biofortification is low iron absorption, attributed to inhibitory compounds such as phytic acid (PA) and polyphenol(s) (PP). We have evaluated the usefulness of the common bean as a vehicle for iron biofortification. High iron concentrations and wide genetic variability have enabled plant breeders to develop high iron bean varieties (up to 10 mg/100 g). PA concentrations in beans are high and tend to increase with iron biofortification. Short-term human isotope studies indicate that iron absorption from beans is low, PA is the major inhibitor, and bean PP play a minor role. Multiple composite meal studies indicate that decreasing the PA level in the biofortified varieties substantially increases iron absorption. Fractional iron absorption from composite meals was 4%–7% in iron deficient women; thus the consumption of 100 g biofortified beans/day would provide about 30%–50% of their daily iron requirement. Beans are a good vehicle for iron biofortification, and regular high consumption would be expected to help combat iron deficiency (ID).

Comparative analysis of nutritional composition between the disease-resistant rice variety OsCK1 and conventional comparators

The disease-resistant OsCK1 (Oryza sativa L. cv. Nakdong) was developed in Korea by inserting a choline kinase (CK1) gene into the rice genome. The key nutrients and anti-nutrients of OsCK1 were analyzed and compared with those of its non-transgenic counterpart and four commercial cultivars grown together at two different locations. The levels of proximates, amino acids, fatty acids, minerals, vitamins, trypsin inhibitors, and phytic acid in OsCK1 were comparable to those of its parent rice and the commercial rice varieties. The results of principal component analysis performed using quantification data from 47 nutritional components revealed differences among the rice samples according to their growing locations rather than by their genotypes. These results confirm that the nutritional quality of rice grains was not affected by the insertion of the CK1 gene and suggest that the quality is more affected by environmental factors such as growing conditions than by genetic factors.