Phytic acid-phosphorus and other nutritionally important mineral nutrient elements in grains of wild-type and low phytic acid (lpa1–1) rice

2004 ◽  
Vol 14 (2) ◽  
pp. 109-116 ◽  
Author(s):  
John N.A. Lott ◽  
Jessica C. Liu ◽  
Irene Ockenden ◽  
Michael Truax ◽  
John N.A. Lott
Keyword(s):  
Phytic Acid ◽  
Dry Weight ◽  
Mineral Nutrient ◽  
Nutrient Elements ◽  
Aleurone Layer ◽  
Wild Type ◽  
Phytic Acid Content ◽  
Low Phytic Acid ◽  
Calcium Iron ◽  
Iron Manganese

Mineral nutrient stores in cereal grains are mainly phytate, a salt of the phosphorus-rich compound phytic acid. Quantitative measures of total phosphorus, phytic acid-phosphorus, potassium, magnesium, calcium, iron, manganese and zinc were obtained for whole grains, embryos and rest-of-grain portions of cv. Kaybonnet rice (wild type) (Oryza sativa L.) and a low phytic acid (lpa1–1) mutant strain with a 45% reduction in phytic acid. P, K and Mg were present in higher amounts than Ca, Mn, Fe and Zn in both grain types. Whole-grain amounts of total P, Ca, Mn and phytic acid-phosphorus were lower in whole lpa1–1 grains than in wild-type grains; K, Mg and Fe amounts were similar, and Zn was higher. Embryos, which comprise 3.5% or less of grain dry weight, were comparatively rich in all measured elements. The lpa1–1 mutation influenced the phytic acid content of the embryo more than that of the aleurone layer. Aleurone-layer cells of wild-type grains had many phosphorus-rich globoids 2μm or larger in diameter, whereas lpa1–1 grains contained more of the smaller globoids. The reduction in globoid size was consistent with the reduction in phytate. Energy-dispersive X-ray analysis of both aleurone-layer cells and sections of globoids in aleurone-layer cells revealed that P, K and Mg were the main mineral nutrient elements present in both grain types; traces of Ca, Mn, Fe or Zn were present. Starchy endosperm cells contained virtually no P, K or Mg, whereas scutellum cells were rich in these elements.

The concentrations and distribution of phytic acid-phosphorus and other mineral nutrients in wild-type and low phytic acid1-1 (lpa1-1) corn (Zea mays L.) grains and grain parts

2005 ◽  
Vol 83 (1) ◽  
pp. 131-141 ◽  
Author(s):  
Lan Lin ◽  
Irene Ockenden ◽  
John NA Lott
Keyword(s):  
Zea Mays ◽  
Phytic Acid ◽  
Zea Mays L ◽  
Mineral Nutrients ◽  
Mineral Nutrient ◽  
Aleurone Layer ◽  
Whole Grain ◽  
Wild Type ◽  
Cereal Embryos ◽  
P Distribution

A comparison of mineral nutrient and phytic acid-phosphorus (PA-P) distribution in the grains of wild-type (WT) and low phytic acid1-1 (lpa1-1) corn (Zea mays L.) was conducted to determine how the lpa1-1 mutation influences mineral element concentrations in different grain parts and impacts the structure of phosphorus-rich inclusions (globoids) in the grain cells. This is the first report regarding total phosphorus (P) and PA-P concentrations in scutellum and root-shoot axis portions of cereal embryos of WT in comparison to its matching lpa1-1 genotype. In WT, 95% of the grain PA-P was located in the embryo, mostly in the scutellum. The lpa1-1 mutation reduced whole-grain PA-P by 62% but influenced the scutella more than the root-shoot axes and rest-of-grain fractions. In spite of the lpa1-1 mutants containing greatly reduced PA-P, whole-grain amounts of Mg, Fe, and Mn were higher in lpa1-1 than in WT, K and Zn were similar, and Ca was lower. Iron was 1/3 higher in lpa1-1 grains than WT while Ca was 18% lower. Decreased phytic acid in lpa1-1 grains resulted in reduction in globoid size in both scutellum and aleurone layer cells. Most lpa1-1 aleurone globoids were non-spherical and scutellum globoids were clusters of small spheres while WT globoids were large discrete spheres. X-ray analyses of globoids in both grain types revealed major amounts of P, K, and Mg and traces of Ca, Fe, and Zn. Both grain types contained almost no mineral nutrient stores in the starchy endosperm.Key words: corn (Zea mays L.), phytic acid-phosphorus, low phytic acid1-1 (lpa1-1) grains, mineral nutrients, globoids, electron microscopy.

The concentrations and distributions of phytic acid phosphorus and other mineral nutrients in wild-type and low phytic acid Js-12-LPA wheat (Triticum aestivum) grain parts

2005 ◽  
Vol 83 (12) ◽  
pp. 1599-1607 ◽  
Author(s):  
Charlie Joyce ◽  
Andrea Deneau ◽  
Kevin Peterson ◽  
Irene Ockenden ◽  
Victor Raboy ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Triticum Aestivum ◽  
Phytic Acid ◽  
Inositol Phosphate ◽  
Mineral Nutrients ◽  
Energy Dispersive ◽  
Aleurone Layer ◽  
Wild Type ◽  
X Ray ◽  
Low Phytic Acid

Concentrations of P, phytic acid (myo-inositol hexakisphosphate, IP6), and other mineral storage elements were studied in wild-type and low phytic acid (lpa) genotype Js-12-LPA wheat (Triticum aestivum L.) embryos and rest-of-grain fractions. Environmental scanning electron microscopy images revealed a decreased average size and an increased number of aleurone layer globoids in lpa grains compared with the wild type. Energy-dispersive X-ray analyses of unfixed aleurone layer and scutellum cell cytoplasm revealed mainly C, O, P, K, and Mg in both grain types. The starchy endosperm contained virtually no P, K, or Mg, demonstrating no shift of mineral nutrients to that compartment. Scanning transmission electron microscopy – energy-dispersive X-ray analyses of scutellum and aleurone layer globoids in both genotypes revealed that P, K, and Mg were the main mineral nutrients in globoids with low amounts of Ca, Fe, and Zn. Traces of Mn were only in scutellum globoids. Total P was similar between genotypes for the rest-of-grain fractions, which are 97% of grain mass. The main inositol phosphate was IP6, but a small amount of IP5 was present. Both lpa grain fractions exhibited major reductions in IP6 compared with the wild type and a threefold increase in inorganic P. The concentration of K decreased in both fractions, while Ca increased 25% in the Js-12-LPA rest-of-grain compared with the wild type. The lack of large differences in mineral concentration and distribution between the wild type and Js-12-LPA indicates that there is no direct role of localization of IP6 synthesis in mineral distribution.

Preparation of High Bran Arabic Bread with Low Phytic Acid Content

1987 ◽  
Vol 52 (6) ◽  
pp. 1600-1603 ◽  
Author(s):  
S. M. DAGHER ◽  
S. SHADAREVIAN ◽  
W. BIRBARI
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Low Phytic Acid

scholarly journals lpa1-5525: A New lpa1 Mutant Isolated in a Mutagenized Population by a Novel Non-Disrupting Screening Method

Plants ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 209 ◽  
Author(s):  
Giulia Borlini ◽  
Cesare Rovera ◽  
Michela Landoni ◽  
Elena Cassani ◽  
Roberto Pilu
Keyword(s):  
Phytic Acid ◽  
Screening Method ◽  
Lower Amount ◽  
Wild Type ◽  
New Mutation ◽  
Breeding Programs ◽  
Low Phytic Acid ◽  
Protein Storage Vacuoles ◽  
Mixed Salts ◽  
Phytic Phosphorus

Phytic acid, or myo-inositol 1,2,3,4,5,6-hexakisphosphate, is the main storage form of phosphorus in plants. It is localized in seeds, deposited as mixed salts of mineral cations in protein storage vacuoles; during germination, it is hydrolyzed by phytases to make available P together with all the other cations needed for seed germination. When seeds are used as food or feed, phytic acid and the bound cations are poorly bioavailable for human and monogastric livestock due to their lack of phytase activity. Therefore, reducing the amount of phytic acid is one strategy in breeding programs aimed to improve the nutritional properties of major crops. In this work, we present data on the isolation of a new maize (Zea mays L.) low phytic acid 1 (lpa1) mutant allele obtained by transposon tagging mutagenesis with the Ac element. We describe the generation of the mutagenized population and the screening to isolate new lpa1 mutants. In particular, we developed a fast, cheap and non-disrupting screening method based on the different density of lpa1 seed compared to the wild type. This assay allowed the isolation of the lpa1-5525 mutant characterized by a new mutation in the lpa1 locus associated with a lower amount of phytic phosphorus in the seeds in comparison with the wild type.

scholarly journals Wheat breeding for low phytic acid content: State and perspectives

2011 ◽  
Vol 48 (1) ◽  
pp. 7-14
Author(s):  
Gordana Brankovic ◽  
Desimir Knezevic ◽  
Dejan Dodig ◽  
Vesna Dragicevic
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Wheat Breeding ◽  
Phytic Acid Content ◽  
Low Phytic Acid

scholarly journals Enumerating the phytic acid content in maize germplasm and formulation of reference set to enhance the breeding for low phytic acid

2019 ◽  
Vol 26 (2) ◽  
pp. 353-365 ◽  
Author(s):  
J. Lydia Pramitha ◽  
A. John Joel ◽  
Srisaila Srinivas ◽  
R. Sreeja ◽  
Firoz Hossain ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Low Phytic Acid ◽  
Maize Germplasm ◽  
Reference Set

scholarly journals Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures

2009 ◽  
Vol 27 (No. 1) ◽  
pp. 29-38 ◽  
Author(s):  
T. Požrl ◽  
M. Kopjar ◽  
I. Kurent ◽  
J. Hribar ◽  
A. Janeš ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Phytic Acid Content ◽  
Low Phytic Acid ◽  
Phytate Degradation

Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of the flour type (type 500, type 850, and whole meal flour) and three different breadmaking procedures (direct, indirect, and with sourdough addition) on phytic acid was investigated. The results showed that the flour type influenced the phytic acid content. The phytic acid contents of flour type 500, type 850, and whole meal flour was 0.4380, 0.5756, and 0.9460 g/100 g dm, respectively. The dough and bread prepared from flour with a higher phytic acid content also contained higher amount of phytic acid. During fermentation and baking, degradation of phytic acid occurred. Phytic acid was also influenced by pH. Samples of lower pH had a lower phytic acid content. Dough prepared from flour type 500 and type 850 with 10% addition of sourdough had especially low phytic acid contents, and the bread prepared from the respective dough contained no phytic acid at all.

scholarly journals Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 658 ◽  
Author(s):  
Marijke Hummel ◽  
Elise F. Talsma ◽  
Victor Taleon ◽  
Luis Londoño ◽  
Galina Brychkova ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Mineral Content ◽  
The Other ◽  
Nutritional Intake ◽  
Nutritional Content ◽  
Mineral Absorption ◽  
Phytic Acid Content ◽  
Low Phytic Acid ◽  
Nutritional Benefits

Biofortification is an effective method to improve the nutritional content of crops and nutritional intake. Breeding for higher micronutrient mineral content in beans is correlated with an increase in phytic acid, a main inhibitor of mineral absorption in humans. Low phytic acid (lpa) beans have a 90% lower phytic acid content compared to conventional beans. This is the first study to investigate mineral and total phytic acid retention after preparing common household recipes from conventional, biofortified and lpa beans. Mineral retention was determined for two conventional, three biofortified and two lpa bean genotypes. Treatments included soaking, boiling (boiled beans) and refrying (bean paste). The average true retention of iron after boiling was 77.2–91.3%; for zinc 41.2–84.0%; and for phytic acid 49.9–85.9%. Soaking led to a significant decrease in zinc and total phytic acid after boiling and refrying, whereas for iron no significant differences were found. lpa beans did not exhibit a consistent pattern of difference in iron and phytic acid retention compared to the other groups of beans. However, lpa beans had a significantly lower retention of zinc compared to conventional and biofortified varieties (p < 0.05). More research is needed to understand the underlying factors responsible for the differences in retention between the groups of beans, especially the low retention of zinc. Combining the lpa and biofortification traits could further improve the nutritional benefits of biofortified beans, by decreasing the phytic acid:iron and zinc ratio in beans.

scholarly journals Combination of High Zn Density and Low Phytic Acid for Improving Zn Bioavailability in Rice (Oryza stavia L.) Grain

Rice ◽  
2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Yin Wang ◽  
Yusha Meng ◽  
Yanping Ma ◽  
Lei Liu ◽  
Dianxing Wu ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Double Mutant ◽  
Cell Model ◽  
Brown Rice ◽  
Molar Ratio ◽  
Zn Deficiency ◽  
Rice Grain ◽  
Phytic Acid Content ◽  
Low Phytic Acid ◽  
Zn Bioavailability

Abstract Background Zn deficiency is one of the leading public health problems in the world. Staple food crop, such as rice, cannot provide enough Zn to meet the daily dietary requirement because Zn in grain would chelate with phytic acid, which resulted in low Zn bioavailability. Breeding new rice varieties with high Zn bioavailability will be an effective, economic and sustainable strategy to alleviate human Zn deficiency. Results The high Zn density mutant LLZ was crossed with the low phytic acid mutant Os-lpa-XS110–1, and the contents of Zn and phytic acid in the brown rice were determined for the resulting progenies grown at different sites. Among the hybrid progenies, the double mutant always displayed significantly higher Zn content and lower phytic acid content in grain, leading to the lowest molar ratio of phytic acid to Zn under all environments. As assessed by in vitro digestion/Caco-2 cell model, the double mutant contained the relatively high content of bioavailable Zn in brown rice. Conclusions Our findings suggested pyramiding breeding by a combination of high Zn density and low phytic acid is a practical and useful approach to improve Zn bioavailability in rice grain.

scholarly journals Effect of combined germination, dehulling and boiling on mineral, sucrose, stachyose, fibrulose, and phytic acid content of different chickpea cultivars.

2012 ◽  
Vol 12 (55) ◽  
pp. 6853-6867
Author(s):  
LN Malunga LN ◽  
◽  
S Barel-Dadon ◽  
Z Berkovich ◽  
S Abbo ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Acid Content ◽  
Seed Weight ◽  
Child Nutrition ◽  
Antinutritional Factors ◽  
Nutrient Loss ◽  
Mineral Density ◽  
Phytic Acid Content ◽  
Low Phytic Acid ◽  
Traditional Technologies

Chickpea is a good source of high quality protein, carbohydrates, vitamins (thiamine and niacin), and minerals. However, its use in industry has been limited by variation in composition with cultivar and also the presence of oligosaccharides, trypsin inhibitors, phytic acids, tannin, and haemagglutinin. Different technologies have been studied to eliminate or minimise the undesirable factors in chickpeas. None of the studied traditional technologies has been found to effectively eliminate or minimise all the undesirable factors in chickpeas. It is not clear whether a combination of these traditional technologies, more especially cooking of germinated and dehulled chickpeas, will significantly reduce all the antinutritional factors . The physical characteristics, stachyose, sucrose, phytic acid, fibrulose, and mineral content of different chickpeas cultivar were determined and compared with reference to infant and child nutrition. The selected cultivars were (1) dehulled and boiled before drying; (2) dehulled followed by soaking and boiling before drying; (3) boiled without dehulling before drying; and germinated, boiled followed by drying and dehulling . The effects of the processing on mineral, sugar, dietary fibre content were evaluated. Desi were found to have lower seed weight, hydration capacity and swelling capacity compared to kabuli . Seed density, hydration index and swelling index did not vary with cultivar. The mineral density, stachyose, fibrulose, and hull content increased significantly (p<0.05) with the decrease of seed weight whereas phytic acid content did not vary. All processes resulted in an increase in calcium, phosphorous, zinc, and phytic acid and a decrease in potassium, iron, magnesium, sucrose, stachyose and fibrulose content regardless of cultivar type. Germination for 72 hrs followed by boiling, drying and dehulling resulted in highest reduction in antinutritional factors with minimal nutrient loss. It is feasible to use chickpeas as an excellent source of infant follow -on formula/weaning food with minimal mineral fortification and use of low phytic acid cultivars.

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