In vitro dephytinization and bioavailability of essential minerals in several wheat varieties

Akhter, Sharoon; Saeed, Asma; Irfan, Muhammad; Malik, Kauser A.

doi:10.1016/j.jcs.2012.08.017

Cited by 42 publications

(24 citation statements)

References 27 publications

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“…[103] and Akhter et al . [104], who find very different correlations between phytate degradation and iron dialysability (Table 4). This indicates that inositol phosphates (and especially lower inositol phosphates) can be dialysed, but are not available for cell uptake.…”

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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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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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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“…To significantly increase Fe and Zn absorption Phy:Fe molar ratios was estimated at ˂1 or preferably <0.4 [67] and for the Phy:Zn molar ratio, <5 was considered as high Zn bioavailability, corresponding to approximately 50% of the total Zn [68]. A similar study with a Phy:Fe range of 1.96-3.86 in 12 bread wheat varieties was reported in [69]. There were higher Phy:Fe molar ratios in the literature such as means of around 12 in two bread wheat cultivars [70], 10-12 in wheat whole flour [57], and of 15.5-31.3 in a set of nine bread wheat varieties [71].…”

Section: Discussionmentioning

confidence: 88%

Increasing Iron, Zinc, Calcium, Magnesium and Potassium Concentration and Their Bioavailability in Spring Wheat Mutant Lines for Improving Health

Kenzhebayeva¹,

Doktyrbay²,

Abekova³

et al. 2018

Preprint

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Metal, primarily Fe and Zn, deficiencies affect over half of the world's population. Human diets with prevalent cereal products cause micronutrient malnutrition. Biofortification is one of the most effective approaches to alleviate malnutrition. Spring wheat genetically stable (M7) mutant lines developed with 100 and 200 Gy gamma treatments to broaden genetic variation and search for new resources were analyzed for nutritionally important minerals (Ca, Mg, K, Fe, and Zn), their bioavailability, and grain protein content (GPC). The variation was 172.3-883.0 mg/kg for Ca, 472.9-1088 mg/kg for Mg, 3128.6-5487.5 mg/kg for K, 40.9-89.0 mg/kg for Fe, and 22.2-89.6 mg/kg for Zn. In mutant lines, among the investigated minerals, the highest increases in concentrations were observed in Fe, Zn, and Ca when compared to the parent. Some mutant lines, mostly in the 100 Gyderived germplasm, had two to three times higher Fe, Zn, and Ca concentrations, lower phytic acid concentration (1.4-2.1 times), and 6.5-7% higher GPC compare to the parent. Variation was detected for the Ca:Phy, Mg:Phy, Phy:K, Phy:Fe, and Phy:Zn molar ratios (1.27-10.41, 5.05-18.68, 1.66-4.87, 1.40-5.32 and 1.78-11.78, respectively). The results showed how the genetic variation could be generated through radiation and be useful to develop biofortification by micronutrient varieties with their appropriate bioavailability to overcome malnutrition.

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“…There is strong evidence of the adverse effects of phytic acid and/or dietary fibre on calcium bioavailability. The reduction in phytic acid content in different grain wheat varieties increases calcium dialysability (Akhter et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Calcium–inulin wheat bread: prebiotic effect and bone mineralisation in growing rats

Salinas

Hamet

Binaghi

et al. 2017

Int J of Food Sci Tech

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The nutritional performance of wheat bread prepared with calcium carbonate and inulin was studied in growing rats fed with three diets (BD: diet containing bread with calcium and inulin, SD: diet with syner-gy1 Ò and CD: diet control-AIN 93G-) up to 60 days. Animals fed with BD consumed less diet and presented a caecal pH (5.5) lower than that of the CD group (7.0) with the highest amount of anaerobic micro-organisms (1.68 9 10 10 cfu g À1 ) at 23 days. Microbiota profiles (DGGE) indicated that BD groups presented 66% of similarity and greater variability than the CD group, suggesting changes due to the prebiotic effect of inulin. In the BD group, calcium apparent absorption (AA Ca : 83%), bone mineral content (18 g kg À1 ), proximal tibia density (242 mg cm À2 ) and bone volume (BV: 41%) were higher than in the CD group. The decrease in pH due to fermentation in the large intestine increased calcium bioavailability. Although all variables studied on animals fed with diets containing the prebiotic were improved with respect to a control without inulin, in the case of bread diet, many of them were similar to those of the positive control. Consequently, the prebiotic effect was not altered during the baking process. Results suggest that wheat bread, a highly consumed product throughout the world, is an adequate vehicle for including calcium and inulin in healthy food.Prebiotic effect of calcium-inulin wheat bread M. V. Salinas et al. 2464

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In vitro dephytinization and bioavailability of essential minerals in several wheat varieties

Cited by 42 publications

References 27 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

Increasing Iron, Zinc, Calcium, Magnesium and Potassium Concentration and Their Bioavailability in Spring Wheat Mutant Lines for Improving Health

Calcium–inulin wheat bread: prebiotic effect and bone mineralisation in growing rats

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