Food Phytates

TX68675_PDF_TOC.pdf......Page 1
Food Phytates......Page 2
List of Contributors......Page 4
Preface......Page 7
Table of Contents......Page 9
1. HISTORICAL BACKGROUND......Page 14
Table of Contents......Page 0
2. IMPORTANCE......Page 15
4. REFERENCES......Page 17
1. INTRODUCTION......Page 19
2. MAKING A GLOBAL ESTIMATE......Page 20
3. RESULTS OF A GLOBAL ESTIMATE......Page 22
4. DISCUSSION AND SUMMARY......Page 27
6. REFERENCES......Page 33
2. OCCURRENCE......Page 37
3.1. PHYTATE DISTRIBUTION......Page 40
3.2.1. Cereals and Cereal Products......Page 41
3.2.2. Beans and Bean Products......Page 45
3.2.3. Tubers, Fruits, Leafy Vegetables, Nuts, and Other Foods......Page 48
4. DIETARY INTAKE OF PHYTATE......Page 50
5. REFERENCES......Page 53
1. INTRODUCTION......Page 64
2.2. BIOSYNTHESIS OF MYO-INOSITOL......Page 65
2.3. FREE MYO-INOSITOL......Page 66
3.1. INS(3)P1 AS THE FIRST STEP IN PHYTIC ACID BIOSYNTHESIS......Page 67
3.2. STEPWISE PHOSPHORYLATION OF INS(3)P1 TO PHYTIC ACID......Page 68
4. ASPECTS OF InsP6 METABOLISM UNIQUE TO PLANTS......Page 69
5. REFERENCES......Page 70
1. INTRODUCTION......Page 73
2. CONSIDERATIONS PRIOR TO SCREENING FOR “PHYTIC ACID MUTANTS”......Page 74
3. THE ISOLATION OF CEREAL LOW PHYTIC ACID MUTANTS......Page 79
4. BREEDING “LOW PHYTIC ACID” CROPS USING lpa MUTANTS......Page 84
5. DISCUSSION......Page 86
6. REFERENCES......Page 90
1. INTRODUCTION......Page 94
2. SEED PHYTATE AND PHYTASE IN ANIMAL DIETS......Page 95
3. FUNGAL PHYTASE EXPRESSION IN TOBACCO......Page 96
4.1. EXPRESSION OF phyA CONSTRUCTS IN SOYBEAN SUSPENSION CULTURES......Page 98
4.2. GROWTH OF TRANSFORMED SOYBEAN SUSPENSION CULTURES IN PHYTATE-MODIFIED MEDIUM......Page 99
4.3. COMPARISON OF FUNGAL AND RECOMBINANT PHYTASE......Page 101
4.4. POULTRY FEEDING TRIAL......Page 103
5. CANOLA SEEDS AS A SOURCE OF FUNGAL PHYTASE......Page 105
6. FUNGAL PHYTASE DERIVED FROM TRANSGENIC ALFALFA......Page 106
7. GENE CLONING OF PLANT PHYTASES......Page 108
8. DISCUSSION AND FUTURE OUTLOOK......Page 109
10. REFERENCES......Page 111
1. INTRODUCTION......Page 115
2.1. PLANT PHYTASES......Page 117
2.2. FUNGAL PHYTASES......Page 118
2.4. BACTERIAL PHYTASES......Page 120
3. STABILIZERS FOR PROCESSING AND STORAGE......Page 122
4.1. pH STABILITY......Page 124
4.2. PROTEOLYTIC RESISTANCE......Page 125
4.3. EFFECTIVENESS IN VIVO......Page 126
5.1. MOLECULAR MODELING......Page 127
5.2. TRANSGENIC PRODUCTION OF PHYTASES......Page 129
7. REFERENCES......Page 130
1. INTRODUCTION......Page 135
3.1. PRECIPITATION METHODS......Page 136
3.2. ION EXCHANGE METHODS......Page 137
4.1. HPLC ION-PAIR METHODS......Page 138
4.3. CE METHODS......Page 139
5. DETECTION METHODS......Page 141
6. CONCLUSIONS......Page 142
7. REFERENCES......Page 143
1. INTRODUCTION......Page 146
3. ENZYMATIC HYDROLYSIS OF PHYTATE......Page 147
4. ENZYMATIC DEGRADATION OF PHYTATE DURING FOOD PROCESSING......Page 149
4.1. SOAKING, MALTING, AND HYDROTHERMAL PROCESSING......Page 150
4.2. FERMENTATION......Page 151
5. HYDROLYSIS OF PHYTATE IN THE GUT......Page 152
5.1. DEGRADATION OF PHYTATE IN THE STOMACH AND SMALL INTESTINE......Page 153
5.2. DEGRADATION OF PHYTATE IN THE COLON......Page 157
6. CONCLUSIONS......Page 158
7. REFERENCES......Page 159
1. INTRODUCTION......Page 163
2. SOAKING......Page 164
3. COOKING......Page 168
4. GERMINATION......Page 177
6. DEHULLING......Page 181
7. FERMENTATION AND BREAD MAKING......Page 182
8. STORAGE......Page 186
10. REFERENCES......Page 188
2. ANTIOXIDANT PROPERTIES OF INOSITOL PHOSPHATES IN VITRO......Page 195
3. ANTIOXIDANT PROPERTIES OF INOSITOL PHOSPHATES IN VIVO......Page 196
4. PROTECTION FROM VITAMIN E AND SELENIUM DEFICIENCY BY PHYTATE......Page 198
5. CONCLUSIONS AND QUESTIONS TO ADDRESS IN FUTURE STUDIES......Page 199
6. REFERENCES......Page 202
2. MEAT COUNTERACTS THE EFFECTS OF PHYTATE ON MINERAL ABSORPTION......Page 204
3. PHYTATE AS AN ANTIOXIDANT IN CHICKEN AND BEEF......Page 205
4. EFFECT OF PHYTATE ON COLOR, BIND STRENGTH, AND TBA VALUES......Page 206
5. MECHANISM OF PHYTATE ANTIOXIDANT EFFECTS......Page 209
6. COST AND REGULATORY STATUS OF PHYTATE IN MEAT PRODUCTS......Page 211
8. CONCLUSIONS......Page 212
9. REFERENCES......Page 213
1. INTRODUCTION......Page 215
2. PHYTATE-MINERAL INTERACTIONS......Page 216
2.2. MINERAL TYPE......Page 217
2.3. MINERAL AND PHYTATE CONCENTRATIONS AND RATIOS......Page 218
2.4. FOOD MATRIX......Page 219
3.1. MINERAL BIOAVAILABILITY......Page 221
3.2. PHYTASE......Page 222
6. CONCLUSIONS......Page 223
7. REFERENCES......Page 224
2. CANCER......Page 228
3.2. IN VIVO STUDIES–PURE PA IN DRINKING WATER......Page 229
3.4. CLINICAL STUDIES......Page 231
3.5. PA SUPPLEMENTATION–ENDOGENOUS VERSUS EXOGENOUS......Page 232
4. MAMMARY CANCER......Page 235
5. OTHER CANCERS......Page 236
6. POSSIBLE MECHANISMS OF ANTICANCER EFFECTS......Page 237
7. HEART DISEASE......Page 242
8. DIABETES......Page 243
10. CONCLUSIONS......Page 244
11. REFERENCES......Page 245