Preparation of inositol phosphates from sodium phytate by enzymatic and nonenzymatic hydrolysis

Phillippy, Brian Q.; White, Kevin D.; Johnston, Marie R.; Tao, S.-H.; Fox, M. R. Spivey

doi:10.1016/0003-2697(87)90015-7

Cited by 63 publications

(27 citation statements)

References 25 publications

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“…These results demonstrate the high stability of phytate during thermal preparation of brown beans. Table 10 gives an overview on how boiling temperature and time govern the thermal hydrolysis of phytate in legumes during processing and preparation and confirms earlier reports [17,18,125,222,259,260].…”

Section: Thermal Hydrolysis Of Phytatementioning

confidence: 99%

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

Schlemmer¹,

Frølich

Prieto

et al. 2009

Molecular Nutrition Food Res

745

604

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The article gives an overview of phytic acid in food and of its significance for human nutrition. It summarises phytate sources in foods and discusses problems of phytic acid/phytate contents of food tables. Data on phytic acid intake are evaluated and daily phytic acid intake depending on food habits is assessed. Degradation of phytate during gastro-intestinal passage is summarised, the mechanism of phytate interacting with minerals and trace elements in the gastro-intestinal chyme described and the pathway of inositol phosphate hydrolysis in the gut presented. The present knowledge of phytate absorption is summarised and discussed. Effects of phytate on mineral and trace element bioavailability are reported and phytate degradation during processing and storage is described. Beneficial activities of dietary phytate such as its effects on calcification and kidney stone formation and on lowering blood glucose and lipids are reported. The antioxidative property of phytic acid and its potentional anticancerogenic activities are briefly surveyed. Development of the analysis of phytic acid and other inositol phosphates is described, problems of inositol phosphate determination and detection discussed and the need for standardisation of phytic acid analysis in foods argued.

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Section: Thermal Hydrolysis Of Phytatementioning

confidence: 99%

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

Schlemmer¹,

Frølich

Prieto

et al. 2009

Molecular Nutrition Food Res

745

604

View full text Add to dashboard Cite

show abstract

“…3). Grain extract from the A-type mutant 1471E10 was resolved alongside an hydrolysate of phytic acid produced by autoclaving a phytate solution in diluted HCI at pH 4 (PHILLIPPY et al 1987 , Fig. 3, lane H).…”

Section: Characterization Of' Novel P-compoundr F I O M Phenotype a mentioning

confidence: 99%

Identification of two Low-Phytate Barley (Hordeum Vulgare l.) Grain Mutants by TLC and Genetic Analysis

Rasmussen¹,

Hatzack²

2004

Hereditas

103

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Barley grains mutagenized with sodium azide were screened for high levels of free phosphate in order to identify low‐phytate mutants. Approximately 2000 M2 half‐grains were analyzed by molybdate staining and high free phosphate contents were scored positive for low phytate mutants. Plants were grown from embryo‐containing halves of positive samples. Subsequent TLC analysis of positives was used to display free phosphate and phytate simultaneously, and two characteristic low‐phytic acid phenotypes (A and B) could be distinguished. A‐type grains, which were found for seven plants, contained very high levels of free phosphate, low levels of phytate and trace amounts of other phosphate‐containing compounds not observed in wildtype samples. Migration of these novel P‐compounds on TLC plates was similar to that of inositol phosphates other than phytate. In grains from the two B‐type plants the increase in free phosphate and the decrease in phytate relative to wildtype levels were moderate and additional P‐compounds were absent. Genetic tests showed that at least three recessive alleles caused low‐phytic acid phenotype A, whereas a separate, recessive locus was responsible for phenotype B. The importance of these findings with respect to the development of new barley varieties with an improved nutritional and environmental value is discussed.

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“…Phytase (myo-inositol hexaphosphate phosphohydrolase) is widely distributed in plant and animal tissues (Williams and Taylor 1985), in many species of fungi (Wang et al 1980) and in certain bacteria (Greiner et al 1993). It hydrolyses phytic acid (PA) to inositol phosphates and inorganic phosphate (Peers 1953;Phillippy et al 1987).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Phytase Activity in Lupin Seed

Silva

Trugo

1996

J Food Biochemistry

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Lupin phytase (myo‐inositol hexaphosphate phosphohydrolase) and the degradation of its substrate phytic acid were studied during seed germination. Phytase and acid phosphatase activities were detected in nongerminated seeds and increased from days 1 to 8 of germination, while the concentration of phytic acid decreased during the same period. Phytase was extracted with 2% CaCl2 solution and partially purified by ammonium sulfate fractionation and HPLC‐gel permeation chromatography. Substrate specificites were determined using pnitrophenylphosphate or phytic acid. The pH and temperature optima for the fraction obtained by gel permeation were 5.0 and 50C respectively, while the Km and V max values were 0.33 mM and 0.13 μmol·mL−1·min−1, respectively. It was not possible to separate phytase from phosphatase by use of gel permeation chromatography due to similarities in apparent molecular mass, however resolution of the two enzymes was achieved by DEAE‐cellulose chromatography.

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Preparation of inositol phosphates from sodium phytate by enzymatic and nonenzymatic hydrolysis

Cited by 63 publications

References 25 publications

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

Identification of two Low-Phytate Barley (Hordeum Vulgare l.) Grain Mutants by TLC and Genetic Analysis

Characterization of Phytase Activity in Lupin Seed

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