Role of Wheat and Wheat Products in Human Nutrition

Hegsted, D. M.; Trulson, Martha F.; Stare, Fredrick J.

doi:10.1152/physrev.1954.34.2.221

Cited by 22 publications

(5 citation statements)

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“…The hydrolysis of phytate into inositol and phosphates or phosphoric acid occurs due to phytase (12,21,31,33,51,52,(56)(57)(58)(59)(60)74,87,90,92,93,124) or to nonenzymatic cleavage (37,74,113). Enzymes capable of hydrolysing phytates are widely distributed in microorganisms, plants and animals (129).…”

Section: Nutritional Implicationsmentioning

confidence: 99%

“…The mechanism by which phytate affects mineral nutrition is not clearly understood. Most research (6,11,37,55,63,70,71,75,78,113,121) suggests that formation of insoluble phytate-metal complexes in the intestinal tract prevents metal absorption. RACKIS and ANDERSON (89) reported that reduced availability of essential minerals by either phytate or phytate-protein complexes in legumes and other protein foods depends on several factors, such as:…”

Section: Nutritional Implicationsmentioning

confidence: 99%

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The role of phytic acid in legumes: antinutrient or beneficial function?

et al. 2000

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This review describes the present state of knowledge about phytic acid (phytate), which is often present in legume seeds. The antinutritional effects of phytic acid primarily relate to the strong chelating associated with its six reactive phosphate groups. Its ability to complex with proteins and particularly with minerals has been a subject of investigation from chemical and nutritional viewpoints. The hydrolysis of phytate into inositol and phosphates or phosphoric acid occurs as a result of phytase or nonenzymatic cleavage. Enzymes capable of hydrolysing phytates are widely distributed in micro-organisms, plants and animals. Phytases act in a stepwise manner to catalyse the hydrolysis of phytic acid. To reduce or eliminate the chelating ability of phytate, dephosphorylation of hexa- and penta-phosphate forms is essential since a high degree of phosphorylation is necessary to bind minerals. There are several methods of decreasing the inhibitory effect of phytic acid on mineral absorption (cooking, germination, fermentation, soaking, autolysis). Nevertheless, inositol hexaphosphate is receiving increased attention owing to its role in cancer prevention and/or therapy and its hypocholesterolaemic effect.

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Section: Nutritional Implicationsmentioning

confidence: 99%

Section: Nutritional Implicationsmentioning

confidence: 99%

The role of phytic acid in legumes: antinutrient or beneficial function?

et al. 2000

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“…Although non-enzymatic cleavage of phytates has been suggested (Hegsted et al, 1954), the dephosphorylation of phytic acid largely arises from the action of one of a family of enzymes called phytases (myo-inositoi hexaphosphate phosphohydrolases) which catalyse the stepwise removal of inorganic orthophosphate from the phytic acid (Nayni and Markalds, 1986). This lysis can occur in the digestive tract of the animal or in the feedstuff before its consumption.…”

Section: Digestion Of Phytate and Its Bioavailabilitymentioning

confidence: 99%

Implications of phytic acid and supplemental microbial phytase in poultry nutrition: a review

Sebastian

Touchburn

Chavez

1998

World's Poultry Science Journal

125

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Phytic acid or phytate is a naturally occurring organic complex found in plants. As a reactive anion, it forms a wide variety of insoluble salts with divalent and trivalent cations. Phytic acid is also known to complex with proteins and consequently reduce their availability. Recent studies indicate that phytic acid reduces the activity of pepsin, trypsin and a-amylase. Because of a lack of endogenous phytase, which hydrolyses phytic acid, phytate phosphorus is biologically less available to poultry. Because of the complex factors influencing phytate hydrolysis, such as dietary calcium content, inorganic phosphorus and vitamin D,, and the age and genotype of birds, there is wide disagreement concerning the ability of poultry to utilize phytate phosphorus. Data suggest that the amount of endogenous phytase is extremely low in young birds but that it increases with age. Cereal based poultry diets supplemented with microbial phytase result in increased digestibility and availability of phytate bound phosphorus, calcium, zinc and copper. Microbial phytase supplementation has also been shown to increase ileal digestibility of crude protein and amino acids in female broiler chickens and in female turkeys, but curiously not in male chickens. There is no report to date of such a study in male turkeys. While the efficacy of supplemental microbial phytase depends on its rate of inclusion, on the calcium and phytate phosphorus contents and on the dietary ca1cium:phosphorus ratio, clear benefits have been shown in terms of increased availability of phytate-bound minerals and crude protein, and reduced environmental pollution through lower levels of phosphorus and nitrogen excretion. To maximize the benefit from the addition of microbial phytase, future research should focus on determining the optimum dietary conditions for it to work. Phytic acid and supplemental microbial phytase in poultry: S . Sebastian et al. References ANDERSON, P. A. (1985) Interactions between proteins and constituents that affect protein quality. M. (1980) The effects of phytate on nitrogen utilization and zinc metabolism in young rats. Nutrition Reports International BALLAM, G. C., ENGSTER, H. M. and SNETZINGER, D. C. (1984) Effect of calcium level on the ability of broiler and single comb white leghorn to hydrolyse phytate phosphorus. Poultry Science 63: 61 (Abstract) BARRE, R., CURTOIS, J. E. and WORMSER, G. (1956) Etude de la structure de l'acide phytique au moyen de ses courbes de titration et de la conductivity de ses solutions. Bulletin de Socie'tide Chimie Biologique 36: 455-460 BARTNIK, M. and SZAFRANSKA, I. (1987) Changes in phytate content and phytase activity during germination of some cereals. Journal of Cereal Science 5: 23-28 BIEHL, R. R., BAKER, D. H. and DELUCA, H. F. (1995) Hydroxylated cholecalciferol compounds act additively with microbial phytase to improve phosphorus, zinc and manganese in chicks fed soybased diets. {ournal of Nutrition 125: 2407-2416 BITAR, K. and REINHOLD, J. G. (1972) Phytase and alkaline phosphatase activiti...

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“…Nevertheless, the biological value of wheat protein is low and tends to be only slightly superior to the protein of maize. It is clearly deficient in lysine (43).…”

Section: Wheatmentioning

confidence: 99%

Nutrition and Agricultural Development

Scrimshaw¹,

Behar²

1976

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Role of Wheat and Wheat Products in Human Nutrition

Cited by 22 publications

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The role of phytic acid in legumes: antinutrient or beneficial function?

The role of phytic acid in legumes: antinutrient or beneficial function?

Implications of phytic acid and supplemental microbial phytase in poultry nutrition: a review

Nutrition and Agricultural Development

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