Analysis of structural and qualitative features of phytin deposition in ripe flax seeds

Титок, В. В.; Вакула, С. И.; Леонтьев, Виктор Николаевич; Лугин, В. Г.

doi:10.3103/s0095452715010119

Cited by 2 publications

(2 citation statements)

References 18 publications

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“…Akande et al (2010) reported that major part of the phosphorus present within phytic acid are largely unavailable to animals due to the absence of the enzyme phytase within the digestive tract of monogastric animals leading to protein deficiency and poor mineral bioavailability. Titok et al (2015) analyzed the composition of linseed phytic acid as salts of K, Mg, Mn, Ca and Fe. All these reports lead to a conclusion that phytic acid is a major antinutritional factor present in linseed and it can be significantly reduced by roasting the seeds and inoculating with Lactobacillus acidophilus followed by Bacillus mesentericus.…”

Section: Resultsmentioning

confidence: 99%

Enhancement of bioavailable iron and calcium contents in fermented linseed (Linum usitatissimum L.) beverages

Suvarna

Nivetha

Shraddha

et al. 2018

AJDFR

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Linseed (Linum usitatissimum L.) is considered as a nutritious food because of exceptionally high alpha-linolenic acid (ALA) content, dietary fiber, quality protein and phytoestrogens. It is rich in minerals (100 g of seeds contain 350-431 mg of magnesium and 236- 250 mg of calcium) and has very low amount of sodium. It also contains anti-nutritional factors, especially phytic acid that interferes with the bioavailability of nutrients like calcium and iron. Fermentation increases the nutritional quality of foods by reducing anti-nutritional factors. Probiotic cultures viz., Lactobacillus acidophilus, Bacillus mesentericus and lactic acid bacterial isolate LAB-3 were used to produce fermented linseed beverage and the quantity of phytic acid, bioavailability of iron and calcium were estimated. Bioavailability of iron and calcium increased by fermentation. The highest bioavailable iron and calcium were observed in L. acidophilus fermentation (4.40 mg and 250.41 mg /100 g seeds, respectively) followed by LAB-3 and Bacillus mesentericus compared to raw seeds that contain 0.89 mg of iron and 125 mg of calcium /100g of seeds. Phytic acid content was high in raw seeds (1392 mg /100 g seeds) and fermentation with L. acidophilus recorded 856 mg phytic acid /100 g seeds resulting in 38.51 % reduction. LAB-3 and B. mesentericus showed approximately 32 % reduction in phytic acid content. The reduction in phytic acid content is significantly high. Fermentation using probiotic bacteria enhanced the bioavailability of iron and calcium by reducing phytic acid. Hence, this study leads to a conclusion that, microbial intervention can be adopted to reduce the anti-nutritional factors and enhance the nutritional quality of linseed.

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Section: Resultsmentioning

confidence: 99%

Enhancement of bioavailable iron and calcium contents in fermented linseed (Linum usitatissimum L.) beverages

Suvarna

Nivetha

Shraddha

et al. 2018

AJDFR

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“…Large (2.3–5.6 µm) globoids were detected in flax seeds ( Linum usitatissimum L.), and could be recovered in ash following slow thermal oxidative degradation. The minerals K, Mg, Mn, Ca and Fe co-localized with P in the globoids [ 55 ].…”

Section: Globoidsmentioning

confidence: 99%

Globoids and Phytase: The Mineral Storage and Release System in Seeds

Madsen

Brinch-Pedersen

2020

IJMS

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Phytate and phytases in seeds are the subjects of numerous studies, dating back as far as the early 20th century. Most of these studies concern the anti-nutritional properties of phytate, and the prospect of alleviating the effects of phytate with phytase. As reasonable as this may be, it has led to a fragmentation of knowledge, which hampers the appreciation of the physiological system at hand. In this review, we integrate the existing knowledge on the chemistry and biosynthesis of phytate, the globoid cellular structure, and recent advances on plant phytases. We highlight that these components make up a system that serves to store and—in due time—release the seed’s reserves of the mineral nutrients phosphorous, potassium, magnesium, and others, as well as inositol and protein. The central component of the system, the phytate anion, is inherently rich in phosphorous and inositol. The chemical properties of phytate enable it to sequester additional cationic nutrients. Compartmentalization and membrane transport processes regulate the buildup of phytate and its associated nutrients, resulting in globoid storage structures. We suggest, based on the current evidence, that the degradation of the globoid and the mobilization of the nutrients also depend on membrane transport processes, as well as the enzymatic action of phytase.

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Analysis of structural and qualitative features of phytin deposition in ripe flax seeds

Cited by 2 publications

References 18 publications

Enhancement of bioavailable iron and calcium contents in fermented linseed (Linum usitatissimum L.) beverages

Enhancement of bioavailable iron and calcium contents in fermented linseed (Linum usitatissimum L.) beverages

Globoids and Phytase: The Mineral Storage and Release System in Seeds

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