Food Phytates 1st Edition by Shridhar K Sathe, N Rukma Reddy ISBN 9781566768672 1566768675

1. Introduction

1. Historical Background

2. Importance

3. Purpose and Scope

4. References

2. A Global Estimate of Phytic Acid and Phosphorus in Crop Grains, Seeds, and Fruits

1. Introduction

2. Making a Global Estimate

3. Results of a Global Estimate

4. Discussion and Summary

5. Suggestions for Future Work

6. References

3. Occurrence, Distribution, Content, and Dietary Intake of Phytate

1. Introduction

2. Occurrence

3. Phytate Distribution and Content

3.1. Phytate Distribution

3.2. Phytate Content

3.2.1. Cereals and Cereal Products

3.2.2. Beans and Bean Products

3.2.3. Tubers, Fruits, Leafy Vegetables, Nuts, and Other Foods

3.3. Effects of Environmental and Other Factors on the Phytate Content

4. Dietary Intake of Phytate

5. References

4. Biosynthesis of Phytate in Food Grains and Seeds

1. Introduction

2. Myo-Inositol (1,2,3,5/4,6-Hexahydroxycyclohexane)

2.1. Stereochemistry and Nomenclature

2.2. Biosynthesis of Myo-Inositol

2.3. Free Myo-Inositol

3. Phytic Acid Biosynthesis

3.1. Ins(3)P1 as the First Step in Phytic Acid Biosynthesis

3.2. Stepwise Phosphorylation of Ins(3)P1 to Phytic Acid

4. Aspects of Insp6 Metabolism Unique to Plants

5. References

5. Genetics of Phytic Acid Synthesis and Accumulation

1. Introduction

2. Considerations Prior to Screening for “Phytic Acid Mutants”

3. The Isolation of Cereal Low Phytic Acid Mutants

4. Breeding “Low Phytic Acid” Crops Using Lpa Mutants

5. Discussion

6. References

6. Phytase Expression in Transgenic Plants

1. Introduction

2. Seed Phytate and Phytase in Animal Diets

3. Fungal Phytase Expression in Tobacco

4. Recombinant Fungal Phytase Expression in Soybean

4.1. Expression of Phya Constructs in Soybean Suspension Cultures

4.2. Growth of Transformed Soybean Suspension Cultures in Phytate-Modified Medium

4.3. Comparison of Fungal and Recombinant Phytase

4.4. Poultry Feeding Trial

5. Canola Seeds as a Source of Fungal Phytase

6. Fungal Phytase Derived from Transgenic Alfalfa

7. Gene Cloning of Plant Phytases

8. Discussion and Future Outlook

9. Acknowledgements

10. References

7. Stability of Plant and Microbial Phytases

1. Introduction

2. Thermostability of Phytases

2.1. Plant Phytases

2.2. Fungal Phytases

2.3. Yeast Phytases

2.4. Bacterial Phytases

3. Stabilizers for Processing and Storage

4. Stability in the Gut

4.1. Ph Stability

4.2. Proteolytic Resistance

4.3. Effectiveness in Vivo

5. Stability of Recombinant Phytases

5.1. Molecular Modeling

5.2. Transgenic Production of Phytases

6. Future Research

7. References

8. Methods for Analysis of Phytate

1. Introduction

2. Sample Pretreatment

3. Methods for Phytate Determination

3.1. Precipitation Methods

3.2. Ion Exchange Methods

3.3. Hplc Methods

4. Methods for Determination of Phytate and its Degradation Products

4.1. Hplc Ion-Pair Methods

4.2. Hpic Methods

4.3. Ce Methods

4.4. Nmr Methods

5. Detection Methods

6. Conclusions

7. References

9. in Vitro and in Vivo Degradation of Phytate

1. Introduction

2. Degradation of Inositol Phosphates

3. Enzymatic Hydrolysis of Phytate

4. Enzymatic Degradation of Phytate During Food Processing

4.1. Soaking, Malting, and Hydrothermal Processing

4.2. Fermentation

4.3. Addition of Enzymes

5. Hydrolysis of Phytate in the Gut

5.1. Degradation of Phytate in the Stomach and Small Intestine

5.2. Degradation of Phytate in the Colon

6. Conclusions

7. References

10. Influence of Processing Technologies on Phytate and its Removal

1. Introduction

2. Soaking

3. Cooking

4. Germination

5. Extrusion

6. Dehulling

7. Fermentation and Bread Making

8. Storage

9. Radiation

10. References

11. the Antioxidant Effects of Inositol Phosphates

1. Introduction

2. Antioxidant Properties of Inositol Phosphates in Vitro

3. Antioxidant Properties of Inositol Phosphates in Vivo

4. Protection from Vitamin E and Selenium Deficiency by Phytate

5. Conclusions and Questions to Address in Future Studies

6. References

12. Potential Use of Phytate as An Antioxidant in Cooked Meats

1. Introduction

2. Meat Counteracts the Effects of Phytate on Mineral Absorption

3. Phytate as An Antioxidant in Chicken and Beef

4. Effect of Phytate on Color, Bind Strength, and Tba Values

5. Mechanism of Phytate Antioxidant Effects

6. Cost and Regulatory Status of Phytate in Meat Products

7. Antioxidant Properties of Wild Rice in Cooked Meat Products

8. Conclusions

9. References

13. Phytate and Mineral Bioavailability

1. Introduction

2. Phytate-Mineral Interactions

3. Phytate Hydrolysis

4. Processing

5. Adaptation to High Phytate Diet

6. Conclusions

7. References

14. Role of Phytic Acid in Cancer and Other Diseases

1. Introduction

2. Cancer

3. Colon Cancer

3.1 In Vitro Studies–Pure Pa

3.2. In Vivo Studies–Pure Pa in Drinking Water

3.3 In Vivo Studies–Pure Pa in Diet

3.4 Clinical Studies

3.5. Pa Supplementation-Endogenous Versus Exogenous

4. Mammary Cancer

5. Other Cancers

6. Possible Mechanisms of Phytic Acid Action.

7. Heart Disease

8. Diabetes

9. Other Diseases

10. Conclusions

11. References

Index