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Query: EC:3.1.3.8 (phytase)
 1,997 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Phytate is one of the major inhibiting factor for zinc and iron absorption. When phytate is hydrolyzed during the food process the mineral availability is increased. By activation of the endogenous enzyme phytase which is present in plant foods, or addition of phytase, phytate is degraded to various inositolphosphates containing 1-5 phosphate groups per an inositol molecule. The effects of degradation products of phytate on availability of zinc, calcium and iron have to be further investigated. Food processes including soaking, germination and fermentation were under optimal conditions demonstrated to completely reduce the phytate content of cereals and vegetables. The results were related to in vitro measurements of iron availability and human iron and zinc absorption studies.
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PMID:The effect of food processing on phytate hydrolysis and availability of iron and zinc. 165 32

Oat products are increasingly used in human nutrition due to the rather high content of soluble fibre. Oat products, however, have a high content of phytate which may interfere with the absorption of non-haem iron. The iron balance situation is critical in several groups, especially in children, teenagers and women in their fertile years. It is therefore important to examine the effect of oat products on non-haem iron absorption in man. The present studies showed that oat bran and oat porridge markedly inhibited the absorption of non-haem iron. The inhibition can be explained by the high phytate content of oat products. This is partly due to a high resistance of oat phytate against exogenous phytase and partly to an inactivation of the endogenous phytase in oats caused by the usual heat treatment of oats which is made to prevent rancidity of oat lipids during storage. The inhibitory effect of oat products on iron absorption is sufficiently marked to be a serious consideration if such products are more regularly consumed.
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PMID:Inhibitory effect of oat products on non-haem iron absorption in man. 208 7

The purpose of this study was to investigate whether dietary phytase is involved in the hydrolysis of phytate in the stomach and small intestine of humans. The digestibility of phytase-deactivated wheat bran was studied on eight occasions and untreated wheat bran on two occasions in healthy ileostomates. Five subjects were studied for two 4-d periods and one subject on two occasions for two 4-d periods while fed a constant low fiber diet. The low fiber diet was supplemented with 16 g/d wheat bran in the second period. Three other subjects fed a low fiber diet were studied for 10 consecutive days, bran being added to the diet on d 5, 6 and 7. Inositol hexaphosphate and its degradation products were analyzed with a recently developed HPLC method. On average, 95% of the ingested phytate from phytase-deactivated wheat bran and 40% of the ingested phytate from untreated wheat bran were recovered in ileostomy contents. These results differ from those of a previous analysis using an iron precipitation method. Mucosal phytase and alakaline phosphatase, if present in the human small intestine, do not seem to play a significant role in phytate digestion in humans, whereas the dietary phytase may be an important factor for phytate hydrolysis. Iron precipitation methods are not adequate for determinations of phytate digestion.
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PMID:Effect of dietary phytase on the digestion of phytate in the stomach and small intestine of humans. 283 90

The cause of marked inhibitory effect of bran on absorption of dietary nonheme iron was studied in man by double-radioiron technique. Washing bran with hydrochloric acid but not with water removed inhibitory factor(s). Inhibition was almost restored by reconstituting phytate level. Removal of phytates in bran by endogenous phytase significantly increased absorption of iron. Removing, by washing with water, phosphates formed from phytates during enzymatic dephytinization led to a bran fraction with only a small remaining inhibitory effect on iron absorption. Half the iron in bran is in the form of monoferric phytate, which is well-absorbed. When potassium and magnesium phytates were added in amounts present in bran, the same inhibitory effect on iron absorption was seen. Although there appear to be other factors in bran that partly explain the inhibition, phytates are the main cause of the inhibitory effect of bran on iron absorption.
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PMID:Phytates and the inhibitory effect of bran on iron absorption in man. 303 44

Low-phytate wheat bran was produced by enzymatic hydrolysis and extraction. Rat bioassay methods were utilized to determine bioavailability of iron and zinc in the low-phytate brans and to study the effect of dietary phytate/zinc molar ratio on zinc bioavailability when the phytate source was bran. Endogenous phytase activity hydrolyzed 80-100% of the phytate when wheat bran was incubated in water overnight. The relative biological values of the iron in raw bran and phytate-free bran were 98 and 113, respectively, compared to 100 for ferrous ammonium sulfate in a hemoglobin repletion assay. Low-phytate brans with phytate/zinc molar ratios of 8 or less were equivalent to zinc sulfate as dietary sources of zinc for growth of rats. Rats fed diets that contained wheat bran with zinc sulfate added to reduce the dietary phytate/zinc molar ratio from 40 or 50 to 20 grew at the same rate as rats fed a phytate-free diet, but femur zinc values were lower than those in the reference group. Gel filtration chromatography of extracts of raw and low-phytate brans suggested that zinc might be associated with phytate in wheat bran.
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PMID:Bioavailability to rats of iron and zinc in wheat bran: response to low-phytate bran and effect of the phytate/zinc molar ratio. 625 2

The effects of whole wheat bran and its components on the absorption of nonheme dietary iron were measured using a double isotope technique in human volunteers. When 12 g bran was added to a light meal, absorption decreased by 51 to 74%; this inhibitory effect of bran was shown for meals of both high and low iron availability. Inhibition was not explained by monoferric phytate, the major form of iron in bran, because labeled iron from monoferric phytate was absorbed at least as well as the common pool of nonheme dietary iron. Furthermore, removal of phytate from bran by endogenous phytase did not in itself alter the inhibitory effect of the bran on iron absorption. Studies in which dephytinized bran was separated into a soluble, phosphate-rich fraction and an insoluble, high-fiber fraction indicated that the soluble fraction was more inhibitory than the insoluble fraction.
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PMID:The inhibitory effect of bran on iron absorption in man. 626 27

Phytate is an inhibitor of iron absorption that can be removed before the intestinal site of absorption by microbial phytase, thereby increasing iron absorption from a meal. The effects of two kinds of dietary phytase, cereal phytase and microbial phytase from Aspergillus niger, on iron absorption were investigated. Iron absorption was measured from single meals containing white wheat rolls supplemented with wheat bran with or without phytase activity (expt. 1) and phytase-deactivated wheat bran with or without addition of microbial phytase from A. niger (expt. 2). Each experiment had 10 subjects and two different radio iron tracers: 55Fe and 59Fe were used for comparison of the absorption from the test meals in each experiment. No differences in iron absorption were found between meals containing wheat brain with or without phytase activity. Addition of microbial phytase to the meal containing phytase-deactivated wheat bran increased iron absorption from 14.3 +/- 2.6% to 26.1 +/- 3.8% (P < 0.0001). Two pH optima, one at pH 2.0 and one at pH 6.0, were found for A. niger phytase at 37 degrees C, but activity occurred at all pH values between 1.0 and 7.5. The results suggest that effective and complete degradation of phytate occurred in the stomach when A. niger phytase was given with the meal. This may be explained by high activity of microbial phytase at physiological pH conditions of the stomach, whereas wheat phytase has a different pH optimum.
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PMID:Dietary Aspergillus niger phytase increases iron absorption in humans. 863 21

Three groups of individually housed albino rats (n = 6, initial average weight = 47 g) were fed diets based on egg white and cornstarch (basal diet 8 g Ca, 5.2 g P, 0.76 g Mg, 100 mg Zn, 100 mg Fe, 50 mg Mn, 7 mg Cu, and 5 mg Cd per kilogram diet) over a 4-week period. Group I (controls) was fed the basal diet free of phytic acid (PA) and microbial phytase. In groups II and III cornstarch was replaced by 0.5% PA from NaPA (molar PA/Zn ratio approximately 5). In group III, 2,000 U of microbial phytase from Aspergillus niger per kilogram diet was added. Live weight gain, zinc status (zinc in plasma, femur, liver, and testes; activity of the plasma alkaline phosphatase), and apparent absorption of zinc, iron, copper, and manganese remained unchanged by the different dietary treatments. The apparent phosphorus absorption was highest in the phytase group. PA decreased and microbial phytase improved the apparent absorption of calcium and magnesium. Liver cadmium concentration, total liver and kidney cadmium content, as well as fractional liver and kidney cadmium accumulation in rats fed the diet containing PA were significantly higher than those in the controls. Phytase supplementation lowered liver and kidney cadmium accumulation. Differences in calcium and magnesium bioavailability due to PA and microbial phytase may be one factor in the alteration of tissue cadmium accumulation.
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PMID:Effect of phytic acid and microbial phytase on Cd accumulation, Zn status, and apparent absorption of Ca, P, Mg, Fe, Zn, Cu, and Mn in growing rats. 867 72

Iron bioavailability from an infant cereal made of wheat flour with a low extraction rate (70%) and cow milk was measured in infants by using a stable-isotope technique. A dephytinized infant cereal was prepared by adding commercial phytase during manufacture, resulting in degradation of 88% of the native phytic acid. Paired comparisons were made to evaluate the effect of phytic acid on iron bioavailability. Both infant cereals contained identical amounts of ascorbic acid and had a molar ratio of ascorbic acid to iron of 2:1. Iron was added as ferrous sulfate. No difference in iron bioavailability was observed in this study; the geometric mean was 8.7% (range: 3.8-16.9%) and 8.5% (range: 3.4-21.4%) from the cereal with native phytic acid (0.08% phytic acid) and the dephytinized cereal (0.01% phytic acid), respectively. Dephytinization of infant cereals containing a relatively low native phytic acid content and high amounts of ascorbic acid is thus unnecessary to ensure adequate bioavailability of iron.
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PMID:Bioavailability in infants of iron from infant cereals: effect of dephytinization. 909 72

Soybean flour was fermented with Aspergillus usamii to improve the availabilities of dietary zinc and iron through the degradation of phytate. Three kinds of experimental diets that differed in protein sources were prepared: one consisting of 40% fermented soybean flour (RS diet), one consisting of 40% fermented soybean flour (FS diet), and one consisting of 20% regular soybean flour and 20% fermented soybean flour (RF diet). Zinc solubilities in the upper and the lower segments of the small intestine were higher in rats fed the FS diet than in rats fed the RS diet. The FS group showed higher solubility of iron in the lower small intestine than the RS group did. Zinc concentrations in the femur and plasma and iron concentrations in the liver and plasma were higher in the FS group than in the RS group. These results suggested that the fermentation of soybean flour improved the availabilities of dietary zinc and iron, which may be induced by increasing the solubilities of these minerals in the small intestine through the reduction of phytate content. Femoral and plasma zinc concentrations in the RF group were higher than in the RS group, but lower than in the FS group. No difference was noted in liver and plasma iron concentrations between the RF group and the FS group. Although phytase activity in FS degrades phytate in the RF diet, higher activity may be needed to degrade phytate completely.
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PMID:Fermentation of soybean flour with Aspergillus usamii improves availabilities of zinc and iron in rats. 1019 18


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