Utilization of Aspergillus niger Phytase Preparation for Hydrolysis of Phytate in Foods

Matsuo, Akiko; Satô, Kenji

doi:10.5772/32294

Cited by 1 publication

(1 citation statement)

References 44 publications

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“…Phytates can also establish non-specific complexes with proteins which are less prone to digestion by proteolytic enzymes [67]. Processing strategies, such as soaking [68], germination [69], fermentation [64] and the addition of phytases in animal feed [70] and as food additives [71] promote dephosphorylation of phytate improving the nutritional value of legumes. Due to phytate heat-stability, cooking process does not affect phytate content [72].…”

Section: Phytatesmentioning

confidence: 99%

Two Sides of the Same Coin: The Impact of Grain Legumes on Human Health: Common Bean (Phaseolus vulgaris L.) as a Case Study

Mecha¹,

Figueira²,

Patto³

et al. 2019

Legume Seed Nutraceutical Research

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Data from Food and Agriculture Organization indicate the worrying scenario of severe food insecurity in the world and the contrasting high prevalence of obesity (13% of the world adult population) in both developing and developed countries. Sustainable agriculture systems with increased inclusion of grain legume species and the boosting of public awareness about legume importance on diet should be a priority issue to eradicate malnutrition and promote public health. However, grain legume production and consumption are in constant state of decline, especially in the European Union. Assigned as the "poor man's meat", "promoters of flatulence", or incorrectly classified as "starchy foods", grain legumes have a negative image in modern societies. In fact, legumes represent an important source of protein, fiber, vitamins (e.g. folate) and minerals (e.g. magnesium). Moreover, legumes are rich in bioactive compounds (e.g. phenolic compounds, protease and α-amylase inhibitors) acting as a "double-edged sword" in human health. They may impair nutrients availability exerting at the same time beneficial biological activities in lipid profile, inflammation, glycaemia and weight. The present chapter is focused on the advantages of a legume-rich diet for health promotion at a global scale, reviewing legume nutritional and bioactive compounds, with particular emphasis on common bean.

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