Reduction Of Phytic Acid Research Articles

Phytase production and phytic acid reduction in rapeseed meal by Aspergillus niger during solid state fermentation

The effect of moisture content of media, glucose, phosphate, some surfactants and gamma irradiation on the production of phytase and reduction of phytic acid in rapeseed meal by Aspergillus niger A-98 (local isolate) during solid state fermentation have been considered. Optimum moisture content of media for these processes was 60%. Glucose concentrations of up to 6% in solid state culture (SSC) increased the production of phytase, whereas 10 and 20% had an adverse effect. Addition of phosphate concentration by 0.5 mg per SSC system favoured the enzyme production. As to surfactants, addition of Tween 20, Tween 40, Tween 60, Tween 80 as well as oliec acid increased phytase production, however Triton X-100 had a negative effect. Tween 80 gave the highest level of phytase and 0.3% (v/w) concentration was the optimum. An experiment was conducted to study the efficiency of gamma irradiation on A. niger for increasing the production of phytase. Irradiation dose level at 1 kGy secreted the highest amount of phytase. The effects of all previously mentioned parameters on phytic acid content reduction showed a similar trend as for the enzyme production.

Low-phytic-acid Grains

As one approach to the improvement of the nutritional quality of crops for both foods and feeds, low-phytic-acid (lpa) mutants of maize and other cereals have been isolated. An important advantage of lpa mutants is that the bioavailability of a range of minerals may be improved, although phytic acid can also function as an antioxidant. Livestock producers are primarily concerned with excretion of feed phytic acid phosphorus by livestock and fish. This contributes to water pollution and is a major environmental issue in developed countries. In these mutants, phytic acid phosphorus is reduced by 55% to 66%, which is matched by an equal increase in inorganic phosphorus. Greater reductions in phytic acid, as high as 95% to 99%, may be desirable and are possible. The first two studies of an lpa maize in human nutrition found increased fractional absorption of iron and zinc in the lpa maize as compared with the control maize. Yields of the best lpa lines, first developed in the mid-1990s, now range between 5% and 15% below those of the highest-yielding commercial varieties. Because of benefits for animal nutrition, lpa crops could become highly profitable for use as animal feeds. All lpa lines to date have been developed using classical genetic methods; these classically obtained mutants affect the expression of a given gene throughout the tissues and organs of a plant. BY using a biotechnology approach, it may be possible to achieve optimal levels of phytic acid reduction and target the desired effect to the seed, thereby reducing any undesirable agronomic effects of whole-plant mutants.

Effect of traditional processes on phytate and mineral content of pearl millet

Six pearl millet genotypes were used in this study: IS 91333, IS 91666, and IS 89111 for dough fermentation and IS 880004, IS 91777 and YD-X3 genotypes for Damirga flour. Investigation showed that traditional fermentation for 14 h at 37 °C caused a decline in pH with time; a sharp drop was observed at the beginning, which gradually levelled off. Fermentation resulted in significant reduction of starch and phytic acid: 9.5–9.8% and 43–44%, respectively. Protein content was not affected. The Damirga process significantly elevated starch content (by 8–19%) but significantly reduced the protein and phytic acid contents (by 10.9–12.1 and 86–93%, respectively). Damirga flour was found to retain 25–84% of the major minerals (Ca, Mg, P, K and Na) and 52–65% of the minor minerals (Zn, Mn and Fe); losses occurred for all minerals except Cu.

Plant Genetic Approaches to Phosphorus Management in Agricultural Production

AbstractMuch of the P in corn (Zea mays L.) grain is present in the form of phytic acid. Phytic acid P is unavailable to monogastric animals with most being excreted in the waste. As a result, the substantial P stores in grain are essentially wasted and may contribute to water pollution rather than animal productivity. The initial goal of this research was to isolate chemically induced mutants with reduced levels of phytic acid P in corn. Such mutants, referred to as low phytic acid or Ipa, were isolated and were found to have little or no other effect on kernel composition including no effect on total grain P content. The first mutant characterized, Ipal‐1, a 65% reduction in phytic acid and is accompanied by a molar‐equivalent increase in inorganic P. This mutant was backcrossed into elite corn inbred lines and resulting hybrids were evaluated for yield and other important agronomic traits. Preliminary field trials indicated germination, stalk strength, grain moisture at harvest, and flowering date were not affected by Ipal‐1. Some, but not all, Ipal‐1 hybrids had yield reductions. In a preliminary chick feeding trial, the low phytic acid grain resulted in greater P availability and reduced P content in the waste. Altering the phytic acid content genetically in corn is possible and may have the potential to improve feeding efficiencies and reduce P released to the environment.

Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars

Abstract Four cultivars of Sudanese sorghum ( Sorghum bicolor ) were analysed for their phytate content, with respect to effects of processing operations, namely milling extraction, water soaking, malting, heat-treatment and fermentation. The conditions of processing used were: decortication to give an 80% extraction meal; 12 and 24 h soaking in tap water; 96 h germination; fermentation for 3,6,9 and 12 h; and cooking at 95°C until starch gelatinized. Total phosphorus, phytate phosphorus and phytic acid were determined. Results showed that phytic acid phosphorus formed >85% of total phosphorus of the sorghum cultivars studied. All treatments investigated caused phytic acid reduction to various extents. Enzymic methods of phytic acid removal (fermentation and malting) were found to be more effective than physical extraction methods, i.e. milling, soaking and heating.

Changes in Physicochemical Properties of Dry Beans (Phaseolus vulgaris L.) during Long-Term Storage

Five different bean varieties (Phaseolus vulgaris L.) from Kenya, which were obtained either freshly collected or after having been stored for 5 years in tropical conditions (30−40 °C, >75% RH), were compared for their cooking characteristics. Beans under storage were susceptible to the hard-to-cook (HTC) defect, and the bean cooking time was up to 12 times that of the fresh beans, limiting their acceptability. A study was undertaken to investigate changes in nutritionally relevant physicochemical properties of beans during storage. Chemical analysis showed that storage resulted in a decrease in pH and an increase in titratable acidity in all varieties. Total polyphenol, non-tannin polyphenol, tannin, and lignin contents were determined; storage-induced HTC beans contained lower levels of total polyphenols (especially, non-tannin polyphenols) than the fresh beans but higher levels of tannins in all cultivars. Significant increases in lignin and lignified protein were also detected and accompanied by increases in cooking time. A reduction in phytic acid was also observed. These results are discussed in relation to the mechanisms which may underlie the development of the HTC defect. Keywords: Beans; hard-to-cook; phenolic compounds; storage

Effect of soaking, cooking and autoclaving on phytic acid and oligosaccharide contents of the tribal pulse, Mucuna monosperma DC. ex. Wight

The effects of soaking, cooking and autoclaving on the levels of phytic acid and oligosaccharides, raffinose, stachyose and verbascose, present in two germplasm seed materials of Mucuna monosperma collected from Kerala and Tamil Nadu states, were investigated. The loss of phytic acid was found to be higher in distilled water soaking compared to salt water soaking in Kerala germplasm. There was no significant reduction in content of raffinose during soaking in distilled water in Tamil Nadu germplasm. Cooking for 3 h effected significant reduction of phytic acid, raffinose, stachyose and verbascose in both the germplasms studied. The percentage loss of oligosaccharides with autoclaving was higher than with cooking. These results revealed that autoclaving was more effective in eliminating the contents of phytic acid and oligosaccharides, in both the germplasms of the Indian tribal pulse, Mucuna monosperma, presently studied.

The effect of cooking, autoclaving and germination on the nutritional quality of faba beans

The nutritive value of raw, cooked, autoclaved and germinated faba bean was evaluated. Heat processing and germination, resulted in significant reduction in stachyose, tannins, phytic acid, vicine, trypsin inhibitor and haemagglutinin activity. Germination was more effective in reducing stachyose than heat processing. Heat processing was more effective in reducing the tannins, trypsin inhibitor and haemagglutinin activity. Heat processing and germination did not affect the total essential amino acids. Heat processing increased the contents of leucine, threonine and histidine. Sulphur containing amino acids were the first limiting amino acids, while valine was the second limiting one. The in-vitro protein digestibility and PER value of faba bean were improved by heat processing and germination. Pyridoxine, pantothenic acid and riboflavin were more stable to heat processing than niacin and thiamine. The retention of B-group vitamins in germinated faba bean was higher than in heat treated faba bean. There was a slight change in the mineral content by the heat processing with the exception of K and Ca. Germinated faba bean showed noticeable decreases in the contents of Na, K, Cu, Mn and Mg and increases in Zn and Fe.

Reduction of Phytic Acid in Soybean Products Improves Zinc Bioavailability in Rats

The inhibitory effect of phytic acid in soybean products on zinc bioavailability was evaluated in two experiments in rats. In Experiment 1, soybean flours containing different natural phytic acid levels produced by sand culture techniques that limited phosphorus during growth of the soybean plants were formulated into diets. The rats fed a higher phytic acid level diet had lower food intake, depressed weight gain, and lower tibia zinc gain (P < 0.05). A negative, linear relationship between tibia zinc gain and dietary phytic acid level was found. In Experiment 2, two commercially produced soybean isolates containing either normal phytic acid level or a reduced level were formulated into diets. Slope ratio analysis revealed that relative zinc bioavailability from phytic acid-containing soybean isolate-based diets was significantly reduced (P < 0.05) compared with control diets. Reduced phytic acid soybean isolate-containing diets resulted in a significant increase of zinc bloavailability compared with normal phytic acid diets (P < 0.01). These results coupled with other reports indicate that phytic acid is the primary inhibitory factor in soybean products that results in reduced zinc bioavailability and that phytate reduction in soybean protein increases zinc bioavailability.

Effect of processing and cooking on the antinutritional factors of faba bean ( Vicia faba)

Seeds of two varieties, VH-131 and WF, of faba bean ( Vicia faba) were subjected to various processing and cooking treatments such as soaking, dehulling, ordinary cooking, autoclaving and sprouting. Soaked and dehulled seeds showed significant reductions in phytic acid (4%) and saponin (26 to 29%) contents of both the varieties, whereas lectins could not be eliminated, though they were observed in the soaking water. Loss of antinutrients was at a maximum when soaked and dehulled seeds were autoclaved for 25 min. Antinutrient concentrations declined during germination; the longer the period of germination the greater was the reduction. Reduction in phytic acid and saponin was greatest in the WF variety of faba bean. Lectin was present even after 48 h of sprouting.

Sequential fermentation of pearl millet by yeasts and lactobacilli—effect on the antinutrients andin vitro digestibility

Sequential culture fermentation by yeasts (S. diastaticus or S. cerevisiae) at 30 degrees C for 72 hr and then followed by lactobacilli fermentation (L. brevis or L. fermentum) at 30 degrees C for 72 h more resulted in a significant reduction in phytic acid and polyphenol content of pearl millet flour. Fermentation by S. diastaticus and L. brevis combination almost eliminated phytic acid from pearl millet flour. The combinations of S. diastaticus with both the lactobacilli reduced phytic acid more effectively than those of S. cerevisiae. The products fermented by S. cerevisiae and L. brevis and by S. diastaticus and L. brevis combinations had the highest protein and starch digestibility (in vitro).

Effect of Fermentation by Pure Cultures of Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet

ABSTRACTSingle and mixed pure culture fermentations of pearl millet flour with yeasts and lactobacilli, namely, Saccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis and Lactobacillus fermentum, at 30oC for 72 hr brought about a significant reduction in phytic acid and polyphenols which were present in considerable amounts in pearl millet flour. Reduction in phytic acid was more pronounced than that in the polyphenols.

Improved biological availability of zinc in coarse meal and crisp meal bread

A study was undertaken to determine whether the reduction of the molar phytic acid/zinc ratio by enrichment of wholemeal and crispbread with zinc improves zinc availability to the same extent as does the reduction of phytic acid in whole meal cereal products. For three weeks, five diets (three samples of wholemeal bread and two samples of crispbread] were fed to growing rats. Significant increases in bone-zinc deposition and activity of serum alkaline phosphatase were induced by those bread samples in which the phytic acid/zinc ratio had been lowered either by enrichment with zinc or by reduction of phytic acid (enzymatic hydrolysis by adjusting the pH-value of the dough with lactic acid) when compared with untreated bread samples. Weight gain of the animals differed little between the groups. The results suggest that it is possible to improve zinc availability in wholemeal cereal products high in phytate by enrichment with zinc.

Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of Rabadi— A Fermented Pearl Millet Food

ABSTRACTRnbadi was prepared by fermenting a mixture of pearl millet flour and butter milk for three periods of time (3, 6 and 9 hr) at four temperatures (35°, 40°, 45° and 50°C). Temperature had little influence on degradation of either phytic acid or polyphenol content. At all temperatures the phytic acid and polyphenol content decreased with an increase in fermentation time. Nine hour fermentation resulted in maximum reduction of phytic acid (27–30%) as well as total polyphenols (1–12%) at all temperatures. Phytic acid was reduced to a greater extent than polyphenols.

Effect of phytic acid reduction on rapeseed protein digestibility and amino acid absorption

La comparaison de la digestibilite des proteines et des acides amines in vivo chez des rats recevant des rations a forte ou a faible teneurs en phytate ne met pas en evidence de difference entre les 2 types de rations

Effect of Phytic Acid on the In‐Vitro Rate of Digestibility of Rapeseed Protein and Amino Acids

ABSTRACTPhytic acid in rapeseed flour was reduced by pH adjustment to 5.15 with subsequent dialysis or by phytase treatment at pH 5.15 with subsequent dialysis. The effect of phytate reduction on the rate and extent of protein and amino acid digestibilities was then determined using an in vitro pepsin‐pancreatin proteolysis method with simultaneous dialysis of reaction products. A 51% reduction in phytic acid increased the rate of release of many essential amino acids but a further 89% reduction in phytic acid did not enhance that effect. Phytate removal did not improve the protein digestibility.

Effect of Germination on Phytic Acid, Protein and Fat Content of Rapeseed

ABSTRACTRapeseed was germinated over a 7‐day period and the changes in phytic acid, protein and fat contents were monitored. Two‐day germination period reduced the phytic acid by 13% and slightly increased the fat and protein by 6 and 4%, respectively. A 65% decrease in phytic acid, 10% increase in protein and 46% decrease in fat were observed after 7 days of germination. The free fatty acid values increased from 1 to 120. While reduction in phytic acid and increase in protein are desirable, the reduction in fat and its increased hydrolysis to free fatty acids after 7 days may be considered detrimental if rapeseed oil is to be extracted for commercial purposes.

Vegetable protein for food and feed

Quality of mustard seed meal was improved by reduction in phytic acid, fibre and allylisothiocyanate contents to 0.52, 4.96% and non-detectable level, respectively. The meal was thus rendered fit for edible purposes.

The phytate and phytase of soybean tempeh

AbstractSoybeans were fermented into tempeh by Rhizopus oligosporus NRRL 2710. The phytic acid content of soybeans was reduced by about one‐third as a result of this fermentation, while an equivalent amount of phosphate was released in the tempeh. The reduction of phytic acid was due to phytase elaborated by the mould of the fermentation. The pH optimum of this enzyme was 5.6 and the Km of the phytase‐phytate reaction was 0.28 × 10−3 M.