Inositol hexakisphosphate in urine: the relationship between oral intake and urinary excretion

Gráses, F.; Simonet, B.M.; March, J.G.; Prieto, Rafel M.

doi:10.1046/j.1464-410x.2000.00324.x

Cited by 64 publications

(49 citation statements)

References 21 publications

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“…On the other hand, it is important to emphasize that the attained InsP 6 urinary levels found when InsP 6 was administered orally were almost always inferior to those observed when InsP 6 was topically administered. Thus, maximum InsP 6 urinary levels found when InsP 6 was administered orally through the diet or using specific complements, in no case allowed to attain values superior to 6-7 mg/l InsP 6 , 3) however through topical application urinary values of around 60 mg/l were achieved. This different behaviour of gastrointestinal and skin absorption could be in part explained considering that formation of insoluble no absorbable salts with divalent and trivalent cations and proteins in the gastrointestinal tract is more feasible due to the presence of food or food derivatives.…”

Section: Discussionmentioning

confidence: 95%

“…Moreover, it was demonstrated that the levels found in biological fluids (blood, urine, interstitial liquid) and mammalian tissues clearly depended on the dietary intake. [3][4][5] Diverse studies performed by Mellanby demonstrated that a high InsP 6 content in some diets, as sodium salt, reduced calcium absorption and induced rickets. 6) Ever since up to now, several studies have attributed "anti-nutritional" properties to phytate.…”

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confidence: 99%

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Study of the Absorption of Myo-Inositol Hexakisphosphate (InsP6) through the Skin

Gráses

Perelló

Isern

et al. 2005

Biological & Pharmaceutical Bulletin

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Myo-inositol hexakisphosphate (InsP 6 ) is an abundant component of plant seeds. In whole grain cereals it ranges from 1.5 to 6.4% and it is mostly associated with calcium and magnesium ions, the so-called phytin. 1,2) Recently it was found that InsP 6 is also present in all mammalian organs, tissues and fluids but at significantly low amounts. Moreover, it was demonstrated that the levels found in biological fluids (blood, urine, interstitial liquid) and mammalian tissues clearly depended on the dietary intake. [3][4][5] Diverse studies performed by Mellanby demonstrated that a high InsP 6 content in some diets, as sodium salt, reduced calcium absorption and induced rickets. 6) Ever since up to now, several studies have attributed "anti-nutritional" properties to phytate. [7][8][9][10][11] Nevertheless, other studies [12][13][14][15][16] have shown that those findings are not quite so clear and simple as mentioned. Moreover, from the 1980s to the present, important physiological functions of InsP 6 have been suggested as its properties as an antioxidant 17,18) and its role in colon cancer prevention. 19,20) The InsP 6 present in urine and biological fluids also exhibited an important role in preventing pathological calcifications as renal calculi [21][22][23] or calcinosis cutis, 24) due to its powerful capacity to act as crystallization inhibitor of calcium salts.Finally, the most recent observations about the properties of InsP 6 are related to its dermatological use. The majority of those applications are referred to their important action on premature aging or as discolouring agent of the skin.25) Also some studies seem to demonstrate a capacity of InsP 6 to inhibit skin cancer. 26,27) In the present paper a first study of the absorption of InsP 6 through the skin is developed. MATERIALS AND METHODS Animals, Diets and Experimental DesignTwenty-four female Wistar rats of approximately 225 g from Harlan Iberica s.l. (Barcelona, Spain) were acclimated in the course of 7 d to our animal house. Animals were kept in Plexiglas cages (two animals per cage) at a temperature of 21Ϯ1°C and relative humidity of 60Ϯ5% with a 12-h on-off light cycle. After this period, animals were randomly assigned into four groups of six rats respectivelly. Rats were fed with 4068.02 Reference Diet (HopeFarms BV, Woerden, The Netherlands), a synthetic purified diet (Table 1) in which InsP 6 is undetectable.After a period of 16 d consuming such diet, during which the urinary InsP 6 became undetectable, rats were topically treated once a day with 4 g of a standard cream with a supplement of 0.4, 1.2 and 2.0% of InsP 6 as sodium salt or 2.0% of InsP 6 as calcium magnesium salt (phytin). The surface of treatment was about 50 cm 2 . The application area was located on the back skin of the animal and was previously shaved using an electric shaver (each 4 d). During cream treatment animals were located individually to avoid licking cream. pH of all creams was adjusted to 4-4.5 (see Table 2). Samples of 24-h urine were collected at days 0, 7 ...

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Section: Discussionmentioning

confidence: 95%

mentioning

confidence: 99%

Study of the Absorption of Myo-Inositol Hexakisphosphate (InsP6) through the Skin

Gráses

Perelló

Isern

et al. 2005

Biological & Pharmaceutical Bulletin

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“…Urinary excretion of phytate by rats is dependent on dietary supply. Grases et al (25) reported that urinary phytate increased as dietary phytate increased up to a maximum of 20.9 mg/kg body weight. At that intake, about 2% of dietary phytate was absorbed and excreted in the urine.…”

Section: Discussionmentioning

confidence: 99%

Oxalate and Phytate of Soy Foods

Al-Wahsh

Horner

Palmer

et al. 2005

J. Agric. Food Chem.

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The consumption of foods made from soybeans is increasing because of their desirable nutritional value. However, some soy foods contain high concentrations of oxalate and/or phytate. Oxalate is a component of calcium oxalate kidney stones, whereas phytate is an inhibitor of calcium kidney stone formation. Thirty tested commercial soy foods exhibited ranges of 0.02−2.06 mg oxalate/g and 0.80−18.79 mg phytate/g. Commercial soy foods contained 2−58 mg of total oxalate per serving and 76−528 mg phytate per serving. Eighteen of 19 tofu brands and two soymilk brands contained less than 10 mg oxalate per serving, defined as a low oxalate food. Soy flour, textured vegetable soy protein, vegetable soybeans, soy nuts, tempeh, and soynut butter exhibited greater than 10 mg per serving. The correlation between oxalate and phytate in the soy foods was significant (r = 0.71, P < 0.001) indicating that oxalate-rich soy foods also contain higher concentrations of phytate. There also was a significant correlation, based on molar basis, between the divalent ion binding potential of oxalate plus phytate and calcium plus magnesium (r = 0.90, P < 0.001) in soy foods. Soy foods containing small concentrations of oxalate and moderate concentrations of phytate may be advantageous for kidney stone patients or persons with a high risk of kidney stones. KeywordsDepartments of Genetics, Development and Cell Biology, Calcium; kidney stones; oxalate; phytate; soy foods The correlation between oxalate and phytate in the soy foods was significant (r ) 0.71, P < 0.001) indicating that oxalate-rich soy foods also contain higher concentrations of phytate. There also was a significant correlation, based on molar basis, between the divalent ion binding potential of oxalate plus phytate and calcium plus magnesium (r ) 0.90, P < 0.001) in soy foods. Soy foods containing small concentrations of oxalate and moderate concentrations of phytate may be advantageous for kidney stone patients or persons with a high risk of kidney stones.

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“…(182) ); insulin and/or plasma cholesterol and TAG (688 -690) ; lipid levels in liver and serum (691) ; detoxification capacity of liver and levels of GSH transferase and cytochrome P-450 (692) ; immune response (99) ; renal stones (693) ; calcification of cardiovascular system (694) ; dental caries and platelet aggregation, treatment of hypercalciura and kidney stones, and Pb poisoning (218) ; gene expression (695,696) Resistant starch (697) :…”

Section: Appendixmentioning

confidence: 99%

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

2010

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Epidemiological studies have clearly shown that whole-grain cereals can protect against obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety, reduced transit time and glycaemic response), fibre (improved faecal bulking and satiety, viscosity and SCFA production, and/or reduced glycaemic response) and Mg (better glycaemic homeostasis through increased insulin secretion), together with the antioxidant and anti-carcinogenic properties of numerous bioactive compounds, especially those in the bran and germ (minerals, trace elements, vitamins, carotenoids, polyphenols and alkylresorcinols), are today well-recognised mechanisms in this protection. Recent findings, the exhaustive listing of bioactive compounds found in whole-grain wheat, their content in whole-grain, bran and germ fractions and their estimated bioavailability, have led to new hypotheses. The involvement of polyphenols in cell signalling and gene regulation, and of sulfur compounds, lignin and phytic acid should be considered in antioxidant protection. Whole-grain wheat is also a rich source of methyl donors and lipotropes (methionine, betaine, choline, inositol and folates) that may be involved in cardiovascular and/or hepatic protection, lipid metabolism and DNA methylation. Potential protective effects of bound phenolic acids within the colon, of the B-complex vitamins on the nervous system and mental health, of oligosaccharides as prebiotics, of compounds associated with skeleton health, and of other compounds such as a-linolenic acid, policosanol, melatonin, phytosterols and para-aminobenzoic acid also deserve to be studied in more depth. Finally, benefits of nutrigenomics to study complex physiological effects of the 'whole-grain package', and the most promising ways for improving the nutritional quality of cereal products are discussed. Whole-grain wheat: Bioactive compounds: Physiological mechanisms: Health IntroductionThere is growing evidence that whole-grain cereal products protect against the development of chronic diseases. The most important of these in terms of public health are obesity (1,2) , the metabolic syndrome (3,4) , type 2 diabetes (5,6) , CVD (7) and cancers (8 -12) . Whole-grain cereal consumption has also been shown to be protective against mortality, as was shown with inflammation-related death (i.e. noncardiovascular and non-cancer inflammatory diseases such as, for example, respiratory system diseases) (13) and with cancer and CVD (4,14,15) . These conclusions are supported by the effects of consuming refined cereal products (bread, pasta and rice), as these have been associated with an increased risk of digestive tract, pharynx, larynx and thyroid cancers in northern Italians (16) . However, an association between a lower risk of developing a chronic disease and a high whole-grain cereal consumption does not mean a direct causal relationship and provides no information about the physiological mechanisms involved.These metabolic diseases are related to our daily lifestyle, no...

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Inositol hexakisphosphate in urine: the relationship between oral intake and urinary excretion

Cited by 64 publications

References 21 publications

Study of the Absorption of Myo-Inositol Hexakisphosphate (InsP6) through the Skin

Study of the Absorption of Myo-Inositol Hexakisphosphate (InsP6) through the Skin

Oxalate and Phytate of Soy Foods

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

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