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Application of organic fertilisers is beneficial to the quality and yield of crops. Myo‐inositol phosphate is an abundant form of organic phosphorus (Po) in organic manure and soil, which could release phosphate (Pi) and likely be absorbed by plant after it was hydrolysed by phytase. However, whether plant roots respond to organic fertiliser to adapt myo‐inositol phosphates utilisation is not clear. Experiments were carried out to investigate the responses of phytase gene expression and enzyme activity, as well as root architecture to organic fertiliser application. The results showed that Cow‐dung‐based organic fertiliser contains 2.30 g/kg soluble P, including 0.08 g/kg myo‐inositol phosphates P. Organic acid addition promotes myo‐inositol phosphates solubility in organic fertiliser. Partial substitution of Pi with P from organic fertiliser upregulated the expression of ClaPhy1, ClaPhy2 and ClaPhy3 in roots, while it did not change ClaPHT1 family expression. Root phytase activity increased markedly at 25–30% organic fertiliser substitution rates. P concentration in watermelon leaves increased when 25% Pi was substituted with P from organic fertiliser. Organic fertiliser supply also promoted lateral root density and root hair length. In conclusion, organic fertiliser contains soluble myo‐inositol phosphates, more of which was dissolved by organic acids secreted from plant roots. Substitution of Pi with P from organic fertiliser upregulated ClaPhy genes expression and enhanced root phytase activity, as well as increased lateral root number and root hair density. Myo‐inositol phosphates hydrolysis and root morphology adaptation facilitate watermelon utilisation of myo‐inositol phosphates P in organic fertiliser. This study provides evidence to advance utilisation of myo‐inositol phosphates P from organic fertiliser by plant roots via up‐regulation of ClaPhy expression which increased phytase secretion, and optimised root morphology. [ABSTRACT FROM AUTHOR]

Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass frac tion of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligo sporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP6 content by 48 and 33 %, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP5-6. Solid-state fermentation of flaxseed o il cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2-4 %. [ABSTRACT FROM AUTHOR]

The soluble sugar and myo-inositol phosphates in the cotyledons and embryo axis during germination and seedling growth of green and white faba beans, were studied with an objective to analyze the precise distribution of these compounds in the different parts of faba bean seeds. In green and white faba beans the raffinose family oligosaccharides (RFO) for establishing their nutritional relevance, were estimated mainly in the cotyledons which were drastically reduced within 2 days after imbibition (DAI). During germination and seedling growth phytates content was reduced in cotyledon (20-23%) and embryo axis (83-90%). [ABSTRACT FROM AUTHOR]

Commercial preparations of 6-phytase A alone and in combination with phytase B were used in rye breadmaking. Determination of bioavailability of myo-inositol phosphates from bread was performed by an in vitro digestion method followed by the measurement of an uptake by Caco-2 cells in culture. In bread supplemented with a combination of 6-phytase A and phytase B, a significant reduction in phytate content was observed from 3.62 μmol/g in the control to 0.7 μmol/g. Bioavailability of phytate estimated by an in vitro method simulating digestion in the human alimentary tract was 9% in the bread supplemented with phytase B, 7% (6-phytase A) and 50% in the control bread. In cell culture, the bioaccessibilities of inositol triphosphates from bread baked with the addition of 6-phytase A was higher by 36% as compared to the samples baked with phytase B and by 32% in breads baked with combination of both phytases. [ABSTRACT FROM AUTHOR]

Aims Investigation of intestinal bacterial groups involved in phytate degradation and the impact of diets with different phytate contents on phytase activity. Methods and Results Faecal samples of adults on conventional ( n = 8) or vegetarian ( n = 8) diets and breastfed infants ( n = 6) were used as an inoculum for modified media supplemented with phytate. Populations of Gram-positive anaerobes ( GPA), lactic acid bacteria ( LAB), Proteobacteria- Bacteroides (P-B), coliforms and anaerobes were studied. The PCR- DGGE analysis revealed a random distribution of DGGE profiles in the dendrograms of GPA, P-B and coliforms, and a partially diet-specific distribution in the DGGE dendrograms of LAB and anaerobes. The degradation of phytic acid ( PA) was determined with HPLC method in supernatants of the cultures. Regardless of the diet, the Gram-positive anaerobes and LAB displayed the lowest ability to degrade phytate, whereas the coliforms and P-B cultures produced higher amounts of intermediate myo-inositol phosphates. Bacterial populations grown in a nonselective medium were the most effective ones in phytate degradation. It was the vegetarians' microbiota that particularly degraded up to 100% phytate to myo-inositol phosphate products lower than Ins P3. Conclusions A diet rich in phytate increases the potential of intestinal microbiota to degrade phytate. The co-operation of aerobic and anaerobic bacteria is essential for the complete phytate degradation. Significance and Impact of the Study This study provides insights on the effect of diet on specific metabolic activity of human intestinal microbiota. [ABSTRACT FROM AUTHOR]

The analysis of phytates in extrudates containing rye bran was done by a colorimetric method with the Wade reagent. The changes in profiles of myo-inositol phosphates indicate that, although no isomers with positive physiological functions (such as I(1,4,5)P3, I(1,2,3)P3 or I(1,3,4,5)P4) were formed, the beneficial impact of extrusion is the reduction of phytates, as compared to the raw material. The obtained snacks containing rye bran received acceptable to desirable sensory scores. [ABSTRACT FROM AUTHOR]

Phytase [myo-inositol(1,2,3,4,5,6)hexakisphosphate phosphohydrolase], a phytate-specific phosphatase, is already used as a supplement in diets for monogastric animals to improve phosphate utilisation from phytate [myo-inositol(1,2,3,4,5,6)hexakisphosphate], the major storage form of phosphate in plant seeds. In recent years, this class of enzymes has also been found increasingly interesting for use in processing and manufacturing of food for human consumption, particularly because the decline in food phytate results in an enhancement of mineral bioavailability. Different strategies could be applied to optimise phytate degradation during food processing and digestion in the human alimentary tract such as adjustment of more favourable conditions during food processing for the phytases naturally occurring in the raw material, addition of isolated phytases to the production process, use of raw material with a high intrinsic phytate-degrading activity either naturally present or introduced by genetic engineering and the use of recombinant food-grade microorganisms as carriers for phytate-degrading activity in the human gastrointestinal tract. Furthermore, phytases may find application in the production of functional foods or food supplements with health benefits. Last but not least, technological improvements are expected to occur due to phytate degradation during processing as shown for breadmaking, production of plant protein isolates, corn wet milling and the fractionation of cereal bran. [ABSTRACT FROM AUTHOR]