Phytates in Legumes and Cereals

Reddy, N. R.; Sathe, Shridhar K.; Salunkhe, D. K.

doi:10.1016/s0065-2628(08)60110-x

Cited by 886 publications

(572 citation statements)

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“…The polyphenols compounds are usually present in the grains of cereals [26][27]. They affect the (28) bioavailability of the minerals [29][30][31][32], the digestibility of carbohydrates [33][34][35], and inhibit the activity of proteolytic and amylolytic enzymes [36][37][38][39]. The method of extracting components from plant material is an important factor in measurements of individual phenols and total phenols.…”

Section: Resultsmentioning

confidence: 99%

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Nambiar

Sareen

Daniel³

et al. 2012

FFHD

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Background: Pearl millet (Pennisetum glaucum), considered a poor man's cereal, may be a repository of dietary antioxidants, especially flavonoids and phenolic acids, which provide bioactive mechanisms to reduce free radical induced oxidative stress and probably play a role in the prevention of ageing and various diseases associated with oxidative stress, such as cancer, cardiovascular, and neurodegenerative diseases.

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Section: Resultsmentioning

confidence: 99%

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Nambiar

Sareen

Daniel³

et al. 2012

FFHD

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“…These processes are known to activate phytases, which in turn hydrolyze phytate, rendering iron and zinc more available. During germination, endogenous phytase activity in cereals and legumes increases as a result of de novo synthesis and/or activation, resulting in reductions in inositol penta-and hexa-phosphates depending on the species and variety (Lorenz, 1980;Bartnick and Szafranska, 1987;Chavan and Kadam, 1989;Reddy et al, 1989). Reddy et al (1989) have reported reductions in phytate ranging from 36% for sprouted soya beans to 53% for germinated lentils.…”

Section: Discussionmentioning

confidence: 99%

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

2006

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Objective and design: Food grains such as green gram, chickpea and finger millet are often subjected to traditional processing involving germination and fermentation. This study was designed to assess the effect of germination of these grains on the bioaccessibility of zinc and iron. The effect of fermentation of a cereal-pulse combination as encountered in the preparation of breakfast dishes -idli, dosa and dhokla -on the same was also evaluated. Bioaccessibility measurement was made employing an in vitro simulated digestion method. Result: Zinc bioaccessibility was significantly decreased by germination (48 h) of finger millet (38%) and green gram (44%), while iron bioaccessibility was increased by 62% (green gram), 39% (chickpea) and 20% (finger millet), concomitant with a reduction in tannin content. A fermented batter of rice þ black gram À 2:1 (idli) and 3:1 (dosa) -had higher bioaccessibility values for zinc (71 and 50%, respectively), while iron bioaccessibility values were increased in these cases of fermentation to an even greater extent, namely 277 and 127%, respectively. Zinc and iron bioaccessibility was not improved by fermentation of the combination of chickpea, green gram, black gram and rice (1:1:0.5:0.5; dhokla). A fermentation of cereal-legume combinations of idli and dosa batter significantly reduced both phytate and tannin, while in the case of dhokla batter there was a continued significant presence of phytate associated with additional legumes -chickpea and green gram. Conclusion: Germination of food grains improved the bioaccessibility of iron but not that of zinc. Fermentation of a batter of cereal-pulse combination in the preparation of idli and dosa enhanced the bioaccessibility of both zinc and iron, but not that of the combination used for the preparation of dhokla.

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“…A distribuição de fitase é ampla em vegetais, tecidos animais e em numerosos tipos de microrganismos (Maga, 1982;Reddy et al, 1982). Segundo Houde et al (1990), a função fisiológica da fitase em sementes provavelmente está relacionada com a liberação do fósforo inorgânico a partir do fitato, e a maior proporção do fósforo inorgânico hidrolisado é incorporada aos ácidos nucléicos.…”

Section: Introductionunclassified

“…Tentativas de hidrólise enzimática do ácido fítico foram realizadas a fim de melhorar o valor nutricional dos alimentos e reduzir a quantidade de fósforo excretado pelos animais, diminuindo, assim, os problemas de poluição com fósforo em áreas de criação intensiva (Simons et al, 1990). Outros processos, como hidratação, moagem, maltagem, fermentação, tratamento térmico e germinação de sementes, também foram utilizados para redução do fitato (Reddy et al, 1982). Desta forma, a fim de melhorar a redução de fitato durante o processamento de alimentos, fitases exógenas poderiam ser adicionadas ou fitases endógenas poderiam ser ativadas.…”

Section: Introductionunclassified

“…A fitase, ou mioinositol-hexafosfato fosfohidrolase, é uma fosfatase fitatoespecífica que catalisa a hidrólise do ácido fítico, ou mioinositol hexafosfato, formando inositol e fosfatos. O ácido fítico é a principal forma de armazenamento de P em sementes e pólen (Reddy et al, 1982). Em virtude da habilidade de formar complexos insolúveis com importantes minerais como Ca, Zn e Mg e também com proteínas, o ácido fítico é considerado um constituinte antinutricional, que reduz a biodisponibilidade desses minerais (Maga, 1982).…”

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Caracterização parcial e utilização da fitase extraída de sementes germinadas de girassol

Agostini

Ida

2006

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi ativar, extrair e caracterizar parcialmente a fitase em sementes germinadas de girassol (Helianthus annuus L.), híbrido M734, e avaliar o efeito da fitase no farelo de girassol. Sementes foram colocadas para germinar por oito dias em câmara a 25°C. A fitase foi extraída com CaCl 2 2%, depois do quinto dia de germinação, e fracionada com (NH 4 ) 2 SO 4 até 80% de saturação. O extrato bruto foi caracterizado parcialmente e aplicado em farelo de girassol desengordurado para avaliar a hidrólise do fitato. Com a germinação, houve aumento na atividade da fitase e redução no teor de fitato. A maior atividade da fitase foi observada do quinto ao oitavo dia de germinação. A fitase das sementes germinadas aos cinco dias apresentou atividade ótima em pH de 5,2 e temperatura de 55ºC. A enzima se manteve estável, quando pré-aquecida por 10 minutos a 50ºC, com V máx de 1,87 U g -1 de amostra e K m de 0,29 mM, indicando alta especificidade pelo fitato. Quando aplicada no farelo de girassol desengordurado, depois de oito horas de incubação, a fitase hidrolisou 92% do fitato. A germinação de sementes de girassol estimula a atividade da fitase, o que facilita sua extração para a produção de alimentos livres de fitatos.Termos para indexação: Helianthus annuus, girassol híbrido, hidrólise de fitato. Partially characterization and application of phytase extracted from germinated sunflower seedsAbstract -The objective of this work was to activate, extract and partially characterize the phytase in hybrid sunflower M734 (Hellianthus annuus). The enzyme was extracted from seeds germinated for eight days, with CaCl 2 2%, fractionated with (NH 4 ) 2 SO 4 up to 80% saturation. The obtained crude extract was partially characterized and applied over defatted sunflower flour in order to evaluate the phytate hydrolysis. In germination, there was an increase in the phytase activity and a reduction of phytate content. The highest enzyme activity was observed from the 5 th to the 8 th day of germination. The phytase extracted from sunflower seeds at the 5 th day of germination presented optimum activity at pH 5.2 and temperature at 55ºC. The phytase was heat stable at 50ºC for 10 minutes, and presented V max of 1.87 U g -1 of substract and K m of 0.29 mM, indicating high specificity to phytate. When applied over defatted sunflower flour, after eight hours of incubation the phytase hydrolyzed 92% of phytate. Sunflower seeds germination stimulates phytase activity, making easy the extraction process, in the production of phytate-free feed products.Index terms: Helianthus annuus, sunflower hibrid, phytate hydrolysis. IntroduçãoAs fosfatases são enzimas amplamente distribuídas na natureza que hidrolisam ésteres fosfatos. A fitase, ou mioinositol-hexafosfato fosfohidrolase, é uma fosfatase fitatoespecífica que catalisa a hidrólise do ácido fítico, ou mioinositol hexafosfato, formando inositol e fosfatos. O ácido fítico é a principal forma de armazenamento de P em sementes e pólen (Reddy et al., 1982). Em virtude d...

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Phytates in Legumes and Cereals

Cited by 886 publications

References 268 publications

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

Caracterização parcial e utilização da fitase extraída de sementes germinadas de girassol

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