Application of Bifidobacterial Phytases in Infant Cereals: Effect on Phytate Contents and Mineral Dialyzability

The major part of iron present in plant foods such as cereals is largely unavailable for direct absorption in humans due to complexation with the negatively charged phosphate groups of phytate (myo-inositol (1,2,3,4,5,6)-hexakisphosphate). Human biology has not evolved an efficient mechanism to naturally release iron from iron phytate complexes. This narrative review will evaluate the quantitative significance of phytase-catalysed iron release from cereal foods. In vivo studies have shown how addition of microbially derived phytases to cereal-based foods has produced increased iron absorption via enzyme-catalysed dephosphorylation of phytate, indicating the potential of this strategy for preventing and treating iron deficiency anaemia. Despite the immense promise of this strategy and the prevalence of iron deficiency worldwide, the number of human studies elucidating the significance of phytase-mediated improvements in iron absorption and ultimately in iron status in particularly vulnerable groups is still low. A more detailed understanding of (1) the uptake mechanism for iron released from partially dephosphorylated phytate chelates, (2) the affinity of microbially derived phytases towards insoluble iron phytate complexes, and (3) the extent of phytate dephosphorylation required for iron release from inositol phosphates is warranted. Phytase-mediated iron release can improve iron absorption from plant foods. There is a need for development of innovative strategies to obtain better effects.

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“…[103] and Akhter et al . [104], who find very different correlations between phytate degradation and iron dialysability (Table 4).…”

Section: Potential Of Phytase-mediated Iron Release From Plant Foodsmentioning

confidence: 99%

Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

2013

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“…Because gastrointestinal pH and digesta passage rate may not always support phytase activity, the degradation of InsP 6 prior to feeding to animals is of particular interest as lower InsP can be almost completely used by monogastric animals [9]. Traditional processing methods of cereals for human consumption like soaking, malting, germination, and dough fermentation activate endogenous phytase activity thereby promoting the hydrolysis of InsP 6 [2], [5],[10]–[12] . Similar processing techniques may apply in livestock animal nutrition.…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid and Thermal Treatments Trigger the Hydrolysis of Myo-Inositol Hexakisphosphate and Modify the Abundance of Lower Myo-Inositol Phosphates in Barley (Hordeum vulgare L.)

et al. 2014

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Barley is an important source of dietary minerals, but it also contains myo-inositol hexakisphosphate (InsP6) that lowers their absorption. This study evaluated the effects of increasing concentrations (0.5, 1, and 5%, vol/vol) of lactic acid (LA), without or with an additional thermal treatment at 55°C (LA-H), on InsP6 hydrolysis, formation of lower phosphorylated myo-inositol phosphates, and changes in chemical composition of barley grain. Increasing LA concentrations and thermal treatment linearly reduced (P<0.001) InsP6-phosphate (InsP6-P) by 0.5 to 1 g compared to the native barley. In particular, treating barley with 5% LA-H was the most efficient treatment to reduce the concentrations of InsP6-P, and stimulate the formation of lower phosphorylated myo-inositol phosphates such as myo-inositol tetraphosphate (InsP4) and myo-inositol pentaphosphates (InsP5). Also, LA and thermal treatment changed the abundance of InsP4 and InsP5 isomers with Ins(1,2,5,6)P4 and Ins(1,2,3,4,5)P5 as the dominating isomers with 5% LA, 1% LA-H and 5% LA-H treatment of barley, resembling to profiles found when microbial 6-phytase is applied. Treating barley with LA at room temperature (22°C) increased the concentration of resistant starch and dietary fiber but lowered those of total starch and crude ash. Interestingly, total phosphorus (P) was only reduced (P<0.05) in barley treated with LA-H but not after processing of barley with LA at room temperature. In conclusion, LA and LA-H treatment may be effective processing techniques to reduce InsP6 in cereals used in animal feeding with the highest degradation of InsP6 at 5% LA-H. Further in vivo studies are warranted to determine the actual intestinal P availability and to assess the impact of changes in nutrient composition of LA treated barley on animal performance.

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“…infantis and B. pseudocatenulatum reduced the contents of phytate as compared to control samples (untreated or treated with fungal phytase) and led to increased levels of myo-inositol triphosphate [138]. This is the first example of the application of purified bifidobacterial phytases in food processing and shows the potential of these enzymes to be used in products for human consumption [138]. Lactic acid bacteria improve the synthesis of vitamins B2, B11, and B12 and have the potential strategies to increase B-group vitamin content in cereals-based products [139].…”

Section: Extraintestinal Infections and Other Effectsmentioning

confidence: 87%

Probiotics

Vandenplas¹,

Huys²,

Daube³

2015

Textbook of Pediatric Gastroenterology, Hepatology and Nutrition

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Application of Bifidobacterial Phytases in Infant Cereals: Effect on Phytate Contents and Mineral Dialyzability

Cited by 28 publications

References 47 publications

Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

Lactic Acid and Thermal Treatments Trigger the Hydrolysis of Myo-Inositol Hexakisphosphate and Modify the Abundance of Lower Myo-Inositol Phosphates in Barley (Hordeum vulgare L.)

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