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phytic acid

Endale Amare, Claire Mouquet-Rivier, Isabelle Rochette, Abdulaziz Adish, Gulelat D Haki
This study evaluated the effect of popping and fermentation on the chemical composition of three types of Amaranthus caudatus grains cultivated in Ethiopia. Proximate composition, minerals and mineral absorption inhibitors were analyzed. Popping caused a decrease in protein content by 4 % and an increase in fat, ash, acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents by 12, 10, 15 and 67 %, respectively. While fermentation increased protein, fat and ash content by 3, 22 and 14 %, respectively but did not significantly change ADF and NDF content...
July 2016: Journal of Food Science and Technology
Tao Hou, Weiwei Liu, Wen Shi, Zhili Ma, Hui He
The structure of the desalted duck egg white peptides-calcium chelate was characterized by fluorescence spectroscopy, fourier transform infrared spectroscopy, and dynamic light scattering. Characterization results showed structural folding and aggregation of amino acids or oligopeptides during the chelation process. Desalted duck egg white peptides enhanced the calcium uptake in the presence of oxalate, phosphate and zinc ions in Caco-2 monolayers. Animal model indicated that desalted duck egg white peptides effectively enhanced the mineral absorption and counteracted the deleterious effects of phytic acid...
March 15, 2017: Food Chemistry
M Brnić, R F Hurrell, L T Songré-Ouattara, B Diawara, A Kalmogho-Zan, C Tapsoba, C Zeder, R Wegmüller
BACKGROUND/OBJECTIVES: Fortifying cereal staples with zinc is a strategy for increasing zinc intake in young children in developing countries. However, phytic acid (PA) naturally present in cereals strongly decreases zinc absorption. A stable-isotope zinc absorption study was conducted in young children to investigate the ability of the PA-degrading enzyme phytase to improve zinc absorption, when added to a cereal porridge immediately before consumption. SUBJECTS/METHODS: Fractional absorption of zinc (FAZ) was estimated in 35 young healthy Burkinabe children using the double-isotopic tracer ratio method with (67)Zn as oral tracer and (70)Zn as intravenous tracer, in a crossover design...
October 19, 2016: European Journal of Clinical Nutrition
Jessica Bollyn, Mathias Nijsen, Stijn Baken, Iris J Joye, Nadia Waegeneers, Geert Cornelis, Erik Smolders
Iron oxyhydroxide nanoparticles (Fe-NPs) are natural vectors of phosphate (PO4) in the environment. Their mobility is determined by colloidal stability, which is affected by surface composition. This might be manipulated in engineered NPs for environmental or agricultural applications. Here, stability of PO4-Fe-NPs (HFO/goethite) was determined across contrasting environmental conditions (pH, Ca) and by using fulvates (FA) and polyphosphates as coatings. The PO4-Fe-NPs are unstable at Ca concentrations above 0...
October 18, 2016: Journal of Agricultural and Food Chemistry
Ivo M Rodrigues, M Graça V S Carvalho, Jorge M S Rocha
BACKGROUND: Rapeseed meal is a good source of high-quality vegetal protein but contains antinutritional compounds which limit its use for human and animal feed. The aim of this study was to develop a methodology to enhance alkaline protein extraction of rapeseed meal and to produce protein rich products with low levels of phytic acid. Different phytase dosages and operating conditions were used for rapeseed meal pretreatment followed by alkaline extraction at different temperatures, time, pH and solid/liquid ratios (S/L)...
October 14, 2016: Journal of the Science of Food and Agriculture
Diane de La Pomélie, Véronique Santé-Lhoutellier, Philippe Gatellier
The reaction of nitrite with different amino acids containing secondary amino groups was tested under simulated in-vitro conditions of the digestive tract. After treatment, tryptophan was the only amino acid that exhibited specific UV absorbance of nitrosamines at 335nm, supporting the assumption that it is the main source of endogenous nitrosamines. The combined effect of pH (from 2 to 6.5) and nitrite (from 0.1 to 20mM) was analyzed and the mechanisms and kinetic laws of tryptophan N-nitrosation were determined...
March 1, 2017: Food Chemistry
Xiaolin Jin, Runqiang Yang, Liping Guo, Xinkun Wang, Xiaokun Yan, Zhenxin Gu
The effects of sodium citrate (SC), sodium acetate (SA) and sodium tartrate (ST) spraying on mung bean germination were investigated. Exogenous SC, ST and SA treatments significantly reduced the phytic acid content and increased the antioxidant enzyme activities. In this study, an iTRAQ-based proteomic approach was employed to explore the proteomes of mung bean sprouts, and 81, 101 and 90 differentially expressed proteins were identified in 4-day-old SC-, SA- and ST-treated mung bean sprouts, with 38 proteins present in all samples...
March 1, 2017: Food Chemistry
Jorge A M Delezuk, Adriana Pavinatto, Marli L Moraes, Flávio M Shimizu, Valquíria C Rodrigues, Sérgio P Campana-Filho, Sidney J L Ribeiro, Osvaldo N Oliveira
In this paper, we show that chitosan may induce conformation changes in silk fibroin (SF) in layer-by-layer (LbL) films, which were used as matrix for immobilization of the enzyme phytase to detect phytic acid. Three chitosan (CH) samples possessing distinct molecular weights were used to build CH/SF LbL films, and a larger change in conformation from random coils to β-sheets for SF was observed for high molecular weight chitosan (CHH). The CHH/SF LbL films deposited onto interdigitated gold electrodes were coated with a layer of phytase, with which phytic acid could be detected down to 10(-9)M using impedance spectroscopy as the principle of detection and treating the data with a multidimensional projection technique...
January 2, 2017: Carbohydrate Polymers
Nabeela Abid, Asia Khatoon, Asma Maqbool, Muhammad Irfan, Aftab Bashir, Irsa Asif, Muhammad Shahid, Asma Saeed, Henrik Brinch-Pedersen, Kauser A Malik
Phytate is a major constituent of wheat seeds and chelates metal ions, thus reducing their bioavailability and so the nutritional value of grains. Transgenic plants expressing heterologous phytase are expected to enhance degradation of phytic acid stored in seeds and are proposed to increase the in vitro bioavailability of mineral nutrients. Wheat transgenic plants expressing Aspergillus japonicus phytase gene (phyA) in wheat endosperm were developed till T3 generation. The transgenic lines exhibited 18-99 % increase in phytase activity and 12-76 % reduction of phytic acid content in seeds...
September 29, 2016: Transgenic Research
Z Z Ren, D E Bütz, A N Wahhab, A J Piepenburg, M E Cook
Phytase hydrolyzes phytate rendering phosphorus available for intestinal absorption, while systemic neutralization of fibroblast growth factor 23 (FGF-23), using anti-FGF-23 antibody, has been shown to increase phosphate retention. Hence, neutralization of FGF-23 should be additive with phytase in reducing dietary non-phytate phosphorus (nPP) needs in chickens fed plant-based diets rich in phytic acid. This study was designed to test the additive effects of maternally derived anti-FGF-23 antibody and dietary phytase on the performance of chicks fed a low nPP diet from one to 14 d...
September 24, 2016: Poultry Science
Hui-Min Zhao, Xiao-Na Guo, Ke-Xue Zhu
To improve the nutritional, physical and flavor properties of wheat bran, yeast and lactic acid bacteria (LAB) were used for fermenting wheat bran in solid state. Appearance properties, nutritional properties, microstructure, hydration properties and flavor of raw bran and fermented bran were evaluated. After treatments, water extractable arabinoxylans were 3-4 times higher than in raw bran. Total dietary fiber and soluble dietary fiber increased after solid state fermentation. Over 20% of phytic acid was degraded...
February 15, 2017: Food Chemistry
Alexandre Maller, Thays Cristina Oliveira de Quadros, Otto M Junqueira, Alfredo Lora Graña, Ana Paula de Lima Montaldi, Ricardo Fernandes Alarcon, João Atílio Jorge, Maria de Lourdes T M Polizeli
Phytases are enzymes that hydrolyze the ester linkage of phytic acid, releasing inositol and inorganic phosphate. The phytic acid (phytate) is a major form of phosphorus in plant foods. Knowing that diet for animal of production has the cereal base (corn and soybean), primarily, broilers need for an alternative to use of the phosphate present in these ingredients, since it does not naturally produce the enzyme phytase, which makes it available. The aims of this work was studding the safe supplementation of Aspergillus japonicus var...
2016: SpringerPlus
Ayhan Eymirli, Emre Nagas, Mehmet Ozgur Uyanik, Zafer Cavit Cehreli
OBJECTIVE: This study assessed the efficacy of erbium, chromium:yttrium-scandium-gallium-garnet (Er,Cr:YSGG) laser-activated irrigation (LAI) of ethylene diaminetetraacetic acid (EDTA) and phytic acid on the removal of calcium hydroxide (CH) and triple antibiotic paste (TAP) from root canals. BACKGROUND DATA: Although some studies investigated the efficacy of LAI of EDTA irrigation, no study has been conducted to investigate the efficacy of LAI of phytic acid in the removal of CH and TAP from root dentin...
September 12, 2016: Photomedicine and Laser Surgery
Karima Laleg, Denis Cassan, Cécile Barron, Pichan Prabhasankar, Valérie Micard
Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta...
2016: PloS One
Suzanne Bruce, Wendy Roberts, Craig Teller, Lora Colvan
BACKGROUND: Chemical peels are versatile treatments that involve chemical exfoliation of the skin for cosmetic improvement. Deeper peels produce more significant results, but can be associated with longer healing time and potential complications. Novel chemical resurfacing treatments (AGE and MELA) were developed in Europe to produce skin resurfacing via controlled inflammation to promote cell regeneration with minimum negative effects associated with conventional peelings. The AGE Resurfacing regimen is indicated for the treatment of photoaging, and consists of multi-ingredient peeling solution with trichloroacetic acid, pyruvic acid, salicylic acid, mandelic acid, and lactobionic acid...
September 1, 2016: Journal of Drugs in Dermatology: JDD
Javier Martín-Tereso, Holger Martens, Carolin Deiner, Harmen van Laar, Leo A den Hartog, Martin W A Verstegen
Dairy cows can have different degrees of hypocalcaemia around calving. Lowering dietary Ca availability before calving can prevent it. Rice bran, treated for lower rumen degradability of phytic acid can reduce dietary availability of Ca. During 3 periods of 3 weeks, 113 multiparous cows calved in a single close-up group, which was fed first a control diet, then 140 g/kg DM of rumen-protected rice bran, and at last the control diet again. Cows joined the group 3 weeks before expected calving date and left it at calving...
August 2016: Journal of Dairy Research
Inmaculada Couso, Bradley Evans, Jia Li, Yu Liu, Fangfang Ma, Spencer Diamond, Doug K Allen, James G Umen
The networks that govern carbon metabolism and control intracellular carbon partitioning in photosynthetic cells are poorly understood. Target of rapamycin (TOR) kinase is a conserved growth regulator that integrates nutrient signals and modulates cell growth in eukaryotes, though the TOR signaling pathway in plants and algae has yet to be completely elucidated. We screened the unicellular green alga Chlamydomonas using insertional mutagenesis to find mutants that conferred hypersensitivity to the TOR inhibitor rapamycin...
September 6, 2016: Plant Cell
Xiaming Feng, Xin Wang, Wei Cai, Shuilai Qiu, Yuan Hu, Kim Meow Liew
Practical application of functionalized graphene in polymeric nanocomposites is hampered by the lack of cost-effective and eco-friendly methods for its production. Here, we reported a facile and green electrochemical approach for preparing ferric phytate functionalized graphene (f-GNS) by simultaneously utilizing biobased phytic acid as electrolyte and modifier for the first time. Due to the presence of phytic acid, electrochemical exfoliation leads to low oxidized graphene sheets (a C/O ratio of 14.8) that are tens of micrometers large...
September 28, 2016: ACS Applied Materials & Interfaces
Yingxue Chang, Nai-En Shi, Shulin Zhao, Dongdong Xu, Chunyan Liu, Yu-Jia Tang, Zhihui Dai, Ya-Qian Lan, Min Han, Jianchun Bao
Core-shell nanohybrids containing cheap inorganic nanocrystals and nanocarbon shells are promising electrocatalysts for water splitting or other renewable energy options. Despite that great progress has been achieved, biomimetic synthesis of metal phosphates@nanocarbon core-shell nanohybrids remains a challenge, and their use for electrocatalytic oxygen evolution reaction (OER) has not been explored. In this paper, novel nanohybrids composed of coralloid Co2P2O7 nanocrystal cores and thin porous nanocarbon shells are synthesized by combination of the structural merits of supramolecular polymer gels and a controllable thermal conversion technique, i...
August 31, 2016: ACS Applied Materials & Interfaces
Priyankar Panwar, Ashutosh Dubey, A K Verma
Five elite varieties of barnyard (Echinochloa frumentacea) and finger (Eleusine coracana) growing at northwestern Himalaya were investigated for nutraceutical and antinutritional properties. Barnyard millet contained higher amount of crude fiber, total dietary fiber, tryptophan content, total carotenoids, α-tocopherol compared to the finger millet whereas the finger millet contains higher amount of methionine and ascorbic acid as compared to the barnyard millet. The secondary metabolites of biological functions were analyzed and found that barnyard millet contained the higher amount of polyphenols, tannins and ortho-dihydroxy phenol content compared to finger millet...
June 2016: Journal of Food Science and Technology
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