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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]

Grass pea (Lathyrus sativus L.) is commonly consumed in cooked, fermented, and roasted forms in Ethiopia. However, the impacts of household processing practices on its nutrients, antinutrients, and toxic compounds have not been adequately studied. Therefore, the effects of household processing and fermentation in the presence and absence of a phytase on the contents of β-N-oxalyl-L-α,β-diaminopropionic acid (β-ODAP), myo-inositol phosphates, crude protein, minerals and the in vitro bioaccessibility were investigated. Fermentation exhibited a significant decline in β-ODAP (13.0–62.0%) and phytate (7.3–90.5%) irrespective of the presence of phytase. Pressure and pan cooking after discarding the soaking water resulted in a 27.0 and 16.2% reduction in β-ODAP. A 30% reduction in phytate was observed during germination followed by roasting. In addition, germination resulted in a significant (p < 0.05) increase in crude protein. Germination and germination followed by roasting resulted in the highest Fe bioaccessibilities (more than 25 fold higher compared to untreated samples) followed by pressure cooking and soaking. Processing also improved Zn bioaccessibilities by 50.0% (soaked seed without soaking water), 22.5% (soaked seed with soaking water), and 4.3% (germination). Thus, the processing technologies applied were capable of reducing the content of phytate (InsP6) and β-ODAP with a concomitant increase in mineral bioaccessibilities. Processing of grass peas could therefore contribute to their more widespread utilization.

Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 a nd 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 fraction 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 oil cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2–4 %.

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]

Micronutrient deficiencies are a major public health problem. Beans are an important plant-based source of iron, zinc and copper, but their absorption is reduced in the presence of anti-nutrients such as phytates, polyphenols and tannins. Soaking and discarding the soaking water before cooking is unanimously recommended, but this can result in mineral loss. Data on the consequences for mineral bioaccessibility is still limited. This study aimed to evaluate iron, zinc and copper bioaccessibility in black beans cooked (regular pan, pressure cooker) with and without the soaking water. For that, three batches of black beans were investigated in triplicate, each split in nine parts (raw grains and four different household processes in duplicate) and analyzed by applying the quarter technique, resulting in a grand total of 164 samples. Minerals were quantified by ICP-MS (inductively coupled plasma mass spectrometry), myo-inositol phosphates (InsP5, InsP6) by HPLC (high-performance liquid chromatography) ion-pair chromatography, total polyphenols using Folin-Denis reagent and condensed tannins using Vanillin assay. Mineral bioaccessibility was determined by in vitro digestion and dialysis. All treatments resulted in a statistically significant reduction of total polyphenols (30%) and condensed tannins (20%). Only when discarding the soaking water a loss of iron (6%) and copper (30%) was observed, and InsP6 was slightly decreased (7%) in one treatment. The bioaccessibility of iron and zinc were low (about 0.2% iron and 35% zinc), but copper presented high bioaccessibility (about 70%). Cooking beans under pressure without discarding the soaking water resulted in the highest bioaccessibility levels among all household procedures. Discarding the soaking water before cooking did not improve the nutritional quality of the beans.

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]

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 improvephosphate utilisation from phytate[myoinositol(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.

Highlights: [•] Versatile surface functionalization. [•] Very efficient enzyme immobilisation. [•] High operation stability. [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]

Abstract: Potentiometric, conductometric and 31P NMR titrations have been applied to study interactions between myo-inositol hexakisphosphate (phytic acid), (±)-myo-inositol 1,2,3,5-tetrakisphosphate and (±)-myo-inositol 1,2,3-trisphosphate with iron(III) ions. Potentiometric and conductometric titrations of myo-inositol phosphates show that addition of iron increases acidity and consumption of hydroxide titrant. By increasing the Fe(III)/InsP6 ratio (from 0.5 to 4) 3mol of protons are released per 2mol of iron(III). At first, phytates coordinate iron octahedrally between P2 and P1,3. The second coordination site represents P5 and neighbouring P4,6 phosphate groups. Complexation is accompanied with the deprotonation of P1,3 and P4,6 phosphate oxygens. At higher concentration of iron(III) intermolecular P–O–Fe–O–P bonds trigger formation of a polymeric network and precipitation of the amorphous Fe(III)–InsP6 aggregates. 31P NMR titration data complement the above results and display the largest chemical shift changes at pD values between 5 and 10 in agreement with strong interactions between iron and myo-inositol phosphates. The differences in T 1 relaxation times of phosphorous atoms have shown that phosphate groups at positions 1, 2 and 3 are complexated with iron(III). The interactions between iron(III) ions and inositol phosphates depend significantly on the metal to ligand ratio and an attempt to coordinate more than two irons per InsP6 molecule results in an unstable heterogeneous system. [Copyright &y& Elsevier]

Abstract: An integrated process was developed to hydrolyze the phytates in light steep water (LSW) and to simultaneously isolate inorganic phosphate (Pi) and myo-inositol products. The proposed integrated process will be helpful in resolving the environmental and nutritional concerns in the use of corn gluten feed (CGF) in the animal diets. This process comprised of partial and total hydrolysis of LSW and intermediate anion exchange separation technique. The phytates in LSW were initially degraded to negatively charged myo-inositol phosphates (InsP2–InsP5). The optimized experimental parameters for the partial hydrolysis of LSW were determined to be 2h hydrolysis with 1FTU Aspergillus niger/g substrate at 35°C. The negatively charged species of the partially hydrolyzed substrate were separated on a strong base anion exchange resin. The negatively charged species, retained by the resin, were eluded with 1M NaCl solution and were subjected to complete hydrolysis with the Escherichia coli, A. niger derived phytases and their respective combinations. The maximum amount of myo-inositol released from the anion exchange column was 3.73±0.03mg/NaCl elution which was detected after 48h reactions catalyzed by 100FTU E. coli, 150FTU E. coli, and 150FTU the combination of A. niger and E. coli. The time course of Pi released showed a similar trend to that of myo-inositol and the released Pi reached a maximum amount of 3.30±0.05mg/g NaCl elution after 48h incubation at the enzyme loadings for which the maximum concentration of myo-inositol were reached. [ABSTRACT FROM AUTHOR]

Abstract: The growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health above and beyond providing basic nutrition. Probiotics are live organisms present in foods, which yield health benefits related to their interactions with the gastrointestinal tract. Phytases are a subgroup of phosphatases that catalyse the desphosphorylation of phytate, which reduces its negative impact on mineral bioavailability, and generates lower inositol phosphates. The aims of this investigation were to (i) study the ability of the probiotic candidate Bifidobacterium pseudocatenulatum to degrade phytate in synthetic medium, to (ii) identify the lower inositol phosphates generated, to (iii) study its survival under conditions mimicking gastrointestinal passage and finally to (iv) assess adhesion of the bacteria to Caco-2 cells. The first steps of InsP 6 degradation by B. pseudocatenulatum phytate-degrading enzyme/s were preferentially initiated at the DL-6-position and 5-position of the myo-inositol ring. It suggests that the main InsP 6 degradation pathway by B. pseudocatenulatum by sequential removal of phosphate groups was D/L-Ins(1,2,3,4,5)P 5 or D/L-Ins(1,2,3,4,6)P 5; D/L-Ins(1,2,3,4)P 4; to finally Ins(1,2,3)P 3 and D/L-Ins(1,2,4)P 3/D/L-Ins(1,3,4)P 3. This human strain also showed a notable tolerance to bile as well as a selective adhesion capacity (adhesion to control surfaces was zero), to human intestinal Caco-2 cells comparable to the commercial probiotic B. lactis. The phytate-degrading activity constitutes a novel metabolic trait which could contribute to the improvement of mineral absorption in the intestine as a nutritional probiotic feature with potential trophic effect in human gut. [Copyright &y& Elsevier]

Abstract: Two myo-inositol phosphates, myo-inositol 1,2,3-tris(dihydrogen phosphate) and myo-inositol 1,2,3,5-tetrakis(dihydrogen phosphate), have been synthesised in several steps from myo-inositol (in Chem. Abstr.: d-myo-inositol) in the form of their sodium salts. They were shown to prevent iron-gall-ink decay in cellulose items at the same level as phytic acid dodecasodium salt. [Copyright &y& Elsevier]

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]

The objective of this investigation was to develop bread, with high nutritional and technological quality, using whole flour of Amaranthus spinosus and Amaranthus hypochondriacus. Bread quality was analyzed in terms of chemical composition, loaf specific volume, width/height ratio of the central slice, crust/crumb color, crumb structure and firmness, and sensory analysis. Starch thermal properties were studied in terms of enthalpies of starch gelatinization during baking and amylopectin retrogradation during storage. Incorporation of amaranth flour significantly increased protein, lipid, fiber, ash, and myo -inositol phosphate contents. Bread with amaranth flours exhibited soluble/insoluble fiber ratios close to 1:2, which presents the most effective physiological action. Intake of products with high substitution of amaranth could cover the protein requirement in adults, and could contribute substantially to intake of dietary fiber, Fe, and Zn according to daily recommendations. Bread with A. hypochondriacus showed higher acceptability than formulations with A. spinosus. Inclusion of amaranth allowed delaying and decreasing crumb staling in terms of amylopectin retrogradation. The inclusion of amaranth could be limited to a maximum of 25 g/100 g, with considerable nutritional improvement and acceptable sensory and technological quality, even during the staling process. • Bread with Amaranthus hypochondriacus or Amaranthus spinosus was developed. • The contribution to Adequate/Dietary Reference Intake of dietary fiber and protein was estimated. • A. hypochondriacus formulations had better consumer acceptance than A. spinosus. • The inclusion of amaranth allowed delaying and decreasing crumb staling. • Amaranth up to 25% level showed great nutritional improvement and good quality. [ABSTRACT FROM AUTHOR]

Grass pea ( Lathyrus sativus L.) is commonly consumed in cooked, fermented, and roasted forms in Ethiopia. However, the impacts of household processing practices on its nutrients, antinutrients, and toxic compounds have not been adequately studied. Therefore, the effects of household processing and fermentation in the presence and absence of a phytase on the contents of β-N-oxalyl-L-α,β-diaminopropionic acid (β-ODAP), myo -inositol phosphates, crude protein, minerals and the in vitro bioaccessibility were investigated. Fermentation exhibited a significant decline in β-ODAP (13.0-62.0%) and phytate (7.3-90.5%) irrespective of the presence of phytase. Pressure and pan cooking after discarding the soaking water resulted in a 27.0 and 16.2% reduction in β-ODAP. A 30% reduction in phytate was observed during germination followed by roasting. In addition, germination resulted in a significant (p < 0.05) increase in crude protein. Germination and germination followed by roasting resulted in the highest Fe bioaccessibilities (more than 25 fold higher compared to untreated samples) followed by pressure cooking and soaking. Processing also improved Zn bioaccessibilities by 50.0% (soaked seed without soaking water), 22.5% (soaked seed with soaking water), and 4.3% (germination). Thus, the processing technologies applied were capable of reducing the content of phytate (InsP 6 ) and β-ODAP with a concomitant increase in mineral bioaccessibilities. Processing of grass peas could therefore contribute to their more widespread utilization., Competing Interests: The authors declare no conflict of interest., (© 2020 Published by Elsevier Ltd.)

Consumption of plant-based beverages (PBB) is a growing trend; and have been used as viable substitutes for dairy based products. To date, no study has comparatively analyzed mineral composition and effect of in vitro digestion on the bioaccessibility of different PBB. The aim of this research was to investigate the content of essential minerals (calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn)) and to estimate the effect of in vitro digestion in plant-based beverages, and their antioxidant bioactive compounds (phenolic compounds and antioxidant capacity). Moreover, the presence of antinutritional factors, such as myo-inositol phosphates fractions, were evaluated. Samples of PBB (rice, cashew nut, almond, peanut, coconut, oat, soy, blended or not with another ingredients, fortified with minerals or naturally present) and milk for comparison were evaluated. TPC ranged from 0.2 mg GAEq/L for coconut to 12.4 mg GAEq/L for rice and, the antioxidant capacity (DPPH) ranged from 3.1 to 306.5 µmol TE/L for samples containing peanut and oat, respectively. Only a few samples presented myo-inositol phosphates fractions in their composition, mostly IP5 and IP6, especially cashew nut beverages. Mineral content showed a wide range for Ca, ranging from 10 to 1697.33 mg/L for rice and coconut, respectively. The Mg content ranged from 6.29 to 251.23-268.43 mg/L for rice and cashew nut beverages, respectively. Fe content ranged from 0.76 mg/L to 12.89 mg/L for the samples of rice. Zinc content ranged from 0.57 mg/L to 8.13 mg/L for samples of oat and soy, respectively. Significant variation was observed for Ca (8.2-306.6 mg/L) and Mg (1.9-107.4 mg/L) dialyzed between the beverages, with lower concentrations of Fe (1.0 mg/L) and Zn (0.5 mg/L) in dialyzed fractions. This study provides at least 975 analytically determined laboratory results, providing important information for characterization and comparison of different plant-based beverages., Competing Interests: Declaration of Competing Interest The authors declare none conflict of interest., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Micronutrient deficiencies are a major public health problem. Beans are an important plant-based source of iron, zinc and copper, but their absorption is reduced in the presence of anti-nutrients such as phytates, polyphenols and tannins. Soaking and discarding the soaking water before cooking is unanimously recommended, but this can result in mineral loss. Data on the consequences for mineral bioaccessibility is still limited. This study aimed to evaluate iron, zinc and copper bioaccessibility in black beans cooked (regular pan, pressure cooker) with and without the soaking water. For that, three batches of black beans were investigated in triplicate, each split in nine parts (raw grains and four different household processes in duplicate) and analyzed by applying the quarter technique, resulting in a grand total of 164 samples. Minerals were quantified by ICP-MS (inductively coupled plasma mass spectrometry), myo -inositol phosphates (InsP₅, InsP₆) by HPLC (high-performance liquid chromatography) ion-pair chromatography, total polyphenols using Folin-Denis reagent and condensed tannins using Vanillin assay. Mineral bioaccessibility was determined by in vitro digestion and dialysis. All treatments resulted in a statistically significant reduction of total polyphenols (30%) and condensed tannins (20%). Only when discarding the soaking water a loss of iron (6%) and copper (30%) was observed, and InsP₆ was slightly decreased (7%) in one treatment. The bioaccessibility of iron and zinc were low (about 0.2% iron and 35% zinc), but copper presented high bioaccessibility (about 70%). Cooking beans under pressure without discarding the soaking water resulted in the highest bioaccessibility levels among all household procedures. Discarding the soaking water before cooking did not improve the nutritional quality of the beans.