Comparison of enhancement in bioaccessible iron and zinc in native and fortified high-phytate oilseed and cereal composites by activating endogenous phytase

International Journal of Food Science and Technology

Volumn 47, Issue 8, 2012, Pages 1613-1619

  Shilpa, K S ^a   Jyothi Lakshmi, A ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bioaccessibility; Iron; Soya; Wheat phytase; Zinc

Indexed keywords

BIOACCESSIBILITY; CEREAL FLOURS; OPTIMUM CONDITIONS; PHYTASES; SOYA; WHEAT FLOURS; ZINC DEFICIENCY;

BIOCHEMISTRY; CHEMICAL ACTIVATION; DEVELOPING COUNTRIES; OILSEEDS; ZINC;

IRON;

ARACHIS HYPOGAEA; GLYCINE MAX; TRITICUM AESTIVUM;

EID: 84864006414     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03011.x     Document Type: Article

References (36)

1. Adams, L.C., Hambidge, M., Raboy, V. et al. (2002). Zinc absorption from a low-phytic acid maize. American Journal of Clinical Nutrition, 76, 556-559.
2. Al-wahsh, I.A., Horner, H.T., Palmer, R.G., Reddy, M.B. & Massey, L. (2005). Oxalate and phytate of soy foods. Journal of Agricultural Food Chemistry, 53, 5670-5674.
3. Association Of Official Analytical Chemists (AOAC) (2000). Official Methods of Analysis of AOAC International Methods 934.01 and 988.05. Arlington, VA, USA: AOAC International.
4. Baker, C. (1952). The determination of oxalates in fresh plant material. Analyst, 77, 340-344.
5. Binata Nayak, K. & Nair, K.M. (2003). In vitro bioavailability of iron from wheat flour fortified with ascorbic acid, EDTA and sodium hexametaphosphate, with or without iron. Food Chemistry, 80, 545.
6. Chen, Q.C. (2004). Determination of phytic acid and inositol pentakisphosphates in foods by HPIC. Journal of Agricultural and Food Chemistry, 52, 4604-4613.
7. Chitra, U., Singh, U. & Rao, P.V. (1996). Phytic acid, in vitro protein digestibility, dietary fiber, and minerals of pulses as influenced by processing methods. Plant Foods for Human Nutrition, 49, 307-316.
8. Davidsson, L., Galan, P. & Kastenmayer, P.E.A. (1994). Iron absorption in infants: the influence of phytic acid and ascorbic acid in formulas based on soy isolate. Pediatric Research, 36, 816-822.
9. Davidsson, L., Ziegler, E.E., Kastenmayer, P., Dael, P. & Barclay, D. (2004). Dephytinisation of soyabean protein isolate with low native phytic acid content has limited impact on mineral and trace element absorption in healthy infants. British Journal of Nutrition, 91, 287-293.
10. De Angelis, M., Gallo, G., Corbo, M.R. et al. (2003). Phytase activity in sourdough lactic acid bacteria: purification and characterisation of a phytase from Lactobacillus sanfranciscensis. International Journal of Food Microbiology, 87, 259-270.
11. Egli, I., Davidsson, L., Juillerat, M.A., Barclay, D. & Hurrell, R.F. (2003). Phytic acid degradation in complementary foods using phytase naturally occurring in whole grain cereals. Journal of Food Science, 68, 1855-1859.
12. Frias, J., Doblado, R., Antezana, J.R. & Vidal-Valverde, C. (2003). Inositol phosphate degradation by the action of phytase enzyme in legume seeds. Food Chemistry, 81, 233-239.
13. Gupta, S., Lakshmi, J.A., Manjunath, M. & Prakash, J. (2005). Analysis of nutrient and antinutrient content of underutilized green leafy vegetables. LWT - Food Science and Technology, 38, 339-345.
14. Harris, W.R. (1983). Thermodynamic binding constants of the zinc-human serum transferrin complex. Biochemistry, 16, 3920-3926.
15. Hegde, U., Lakshmi, J.A., Radha, C., Kumar, R.P. & Prakash, J. (2009). Effect of soya protein on the dialysability of exogenous iron and zinc. Food Chemistry, 117, 577-581.
16. Herna'ndez, M., Sousa, V., Herna'ndez, A., Villapando, S. & López-alarcón, M. (2003). Iron bioavailability and utilization in rats are lower from lime-treated corn flour than from wheat flour when they are fortified with different sources of iron. Journal of Nutrition, 133, 154-159.
17. Hurrel, R.F. (2003). Influence of vegetable protein sources on trace element and mineral bioavailability. Journal of Nutrition, 133, 2973S-2977S.
18. Hurrell, R.F. (2004). Phytic acid degradation as a means of improving iron absorption International. Journal for Vitamin and Nutrition Research, 74, 445-452.
19. Hurrell, R. & Egli, I. (2010). Iron bioavailability and dietary reference values. American Journal of Clinical Nutrition, 91, 1461S-1467.
20. Hurrell, R. F., Reddy, M. B., Burri, J. & Cook, J. D. (2002). Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods. British Journal of Nutrition, 88, 117-123.
21. ICMR (2000). Iron absorption and its implications on strategies to control iron deficiency anemia. ICMR Bulletin, 30, 1-6.
22. Lei, X.G., Ku, P.K., Miller, E.R. & Yokoyama, M.T. (1993). Supplementing corn-soybean meal diets with microbial phytase linearly improves phytate phosphorus utilization by weanling pigs. Journal of Animal Science, 71, 3359-3367.
23. Lestienne, I., Icard-Verniere, C., Mouquet, C., Picq, C. & Treche, S. (2005). Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents. Food Chemistry, 89, 421-425.
24. Lonnerdal, B., Sandberg, A.S., Sandstrom, B. & Kunz, C. (1989). Inhibitory effects of phytic acid and other inositol phosphates on zinc and calcium absorption in suckling rats. Journal of Nutrition, 119, 211-214.
25. Luo, Y., Wie, W. & Cui, Q. (2010). Effects of phytase, cellulase and dehulling treatments on zinc in vitro solubility in faba bean (Vicia faba L.) flour and seed fractions. International Journal of Food Science and Technology, 45, 358-364.
26. Luten, J., Crews, H., Flynn, A. et al. (1996). Inter-laboratory trial on the determination of invitro dialysability from food. Journal of Science Food and Agriculture, 72, 415-424.
27. Marti'nez-Torres, C., Taylor, P., Leets, I., Tropper, E., Rami'rez, J. & Layrisse, M. (1987). Iron absorption from maize bread. Food and Nutrition Bulletin, 9, 62-69.
28. Miller, D.D., Schriber, B.R., Rasmussen, R.R & Campen, D.V (1981). An in vitro method for estimation of iron availability from meals. American Journal of Clinical Nutrition, 34, 2248-56.
29. 2+ to Inositol Tri-, Tetra-, Penta-, and Hexaphosphates. Journal of Agriculture and Food Chemistry, 46, 3194-3200.
30. Raghuramulu, N., Nair, K.M. & Kalyanasundram, S. (2003). A Manual for Laboratory Techniques. Hyderabad, India: National institute of Nutrition.
31. Rao, N.B.S. (2010). Nutrient requirement and safe dietary intake for Indians. Nutrition Foundation of India Bulletin, 31, 1-5.
32. Reddy, N.S. & Hotwani, M.S. (1993). Invitro availability of iron from selected oilseeds and nuts. Plant Foods for Human Nutrition, 43, 247-250.
33. Reinhold, J.G., Garci'a-lo'pez, J.S. & Garzon, P. (1981). Binding of iron by fiber of wheat and maize. American Journal of Clinical Nutrition, 34, 1389-1392.
34. Sandberg, A.S., Brune, M., Carlsson, N.G., Hallberg, L., Skoglund, E. & Rossander-Hulthen, L. (1999). Inositol phosphates with different numbers of phosphate groups influence iron absorption in humans. American Journal of Clinical Nutrition, 70, 240-246.
35. Schlemmer, U., Frolich, W., Prieto, F.M. & Grases, F. (2009). Phytate in foods and significance for humans: food sources, processing, intake, bioavailability, protective role and analysis. Molecular Nutrition and Food Research, 53, S330-S375.
36. Thompson, D.B. & Erdman, J.W. Jr (1982). Phytic acid determination in seed beans. Journal of Food Science, 47, 513-517.