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

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.

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Preparation of High Bran Arabic Bread with Low Phytic Acid Content

Journal of Food Science ◽

10.1111/j.1365-2621.1987.tb05887.x ◽

1987 ◽

Vol 52 (6) ◽

pp. 1600-1603 ◽

Cited By ~ 13

Author(s):

S. M. DAGHER ◽

S. SHADAREVIAN ◽

W. BIRBARI

Keyword(s):

Phytic Acid ◽

Acid Content ◽

Phytic Acid Content ◽

Low Phytic Acid

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Wheat breeding for low phytic acid content: State and perspectives

Ratarstvo i povrtarstvo ◽

10.5937/ratpov1101007b ◽

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

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

Physiology and Molecular Biology of Plants ◽

10.1007/s12298-019-00725-w ◽

2019 ◽

Vol 26 (2) ◽

pp. 353-365 ◽

Cited By ~ 1

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

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Mutation of Inositol 1,3,4-trisphosphate 5/6-kinase6 Impairs Plant Growth and Phytic Acid Synthesis in Rice

Plants ◽

10.3390/plants8050114 ◽

2019 ◽

Vol 8 (5) ◽

pp. 114 ◽

Cited By ~ 14

Author(s):

Meng Jiang ◽

Yang Liu ◽

Yanhua Liu ◽

Yuanyuan Tan ◽

Jianzhong Huang ◽

...

Keyword(s):

Plant Growth ◽

Phytic Acid ◽

Targeted Mutagenesis ◽

Rice Grain ◽

Nucleotide Substitutions ◽

Phytic Acid Content ◽

Frameshift Mutations ◽

A Genome ◽

Mutant Lines ◽

Growth And Reproduction

Inositol 1,3,4-trisphosphate 5/6-kinase (ITPK) is encoded by six genes in rice (OsITPK1-6). A previous study had shown that nucleotide substitutions of OsITPK6 could significantly lower the phytic acid content in rice grains. In the present study, the possibility of establishing a genome editing-based method for breeding low-phytic acid cultivars in rice was explored, in conjunction with the functional determination of OsITPK6. Four OsITPK6 mutant lines were generated by targeted mutagenesis of the gene’s first exon using the CRISPR/Cas9 method, one (ositpk6_1) with a 6-bp in-frame deletion, and other three with frameshift mutations (ositpk6_2, _3, and _4). The frameshift mutations severely impaired plant growth and reproduction, while the effect of ositpk6_1 was relatively limited. The mutant lines ositpk6_1 and _2 had significantly lower levels (−10.1% and −32.1%) of phytic acid and higher levels (4.12- and 5.18-fold) of inorganic phosphorus compared with the wild-type (WT) line. The line ositpk6_1 also showed less tolerance to osmotic stresses. Our research demonstrates that mutations of OsITPK6, while effectively reducing phytic acid biosynthesis in rice grain, could significantly impair plant growth and reproduction.

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

Czech Journal of Food Sciences ◽

10.17221/130/2008-cjfs ◽

2009 ◽

Vol 27 (No. 1) ◽

pp. 29-38 ◽

Cited By ~ 11

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.

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

Nutrients ◽

10.3390/nu12030658 ◽

2020 ◽

Vol 12 (3) ◽

pp. 658 ◽

Cited By ~ 4

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.

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Genotypic Differences in the Effect of P Fertilization on Phytic Acid Content in Rice Grain

Plants ◽

10.3390/plants9020146 ◽

2020 ◽

Vol 9 (2) ◽

pp. 146 ◽

Cited By ~ 1

Author(s):

Ayaka Fukushima ◽

Ishara Perera ◽

Koki Hosoya ◽

Tatsuki Akabane ◽

Naoki Hirotsu

Keyword(s):

Gene Expression ◽

Phytic Acid ◽

Xylem Sap ◽

Genotypic Difference ◽

Genotypic Differences ◽

Rice Grain ◽

P Fertilization ◽

Phytic Acid Content ◽

Inorganic P ◽

P Content

Phytic acid (PA) prevents the absorption of minerals in the human intestine, and it is regarded as an antinutrient. Low PA rice is beneficial because of its higher Zn bioavailability and it is suggested that the gene expression level of myo-inositol 3-phosphate synthase 1 (INO1) in developing grain is a key factor to explain the genotypic difference in PA accumulation among natural variants of rice. P fertilization is also considered to affect the PA content, but it is not clear how it affects INO1 gene expression and the PA content in different genotypes. Here, we investigated the effect of P fertilization on the PA content in two contrasting rice genotypes, with low and high PA accumulation, respectively. Based on the results of the analysis of the PA content, inorganic P content, INO1 gene expression, and xylem sap inorganic P content, we concluded that the effect of P fertilization on PA accumulation in grain differed with the genotype, and it was regulated by multiple mechanisms.

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Effects of Low Nitrogen and Low Phosphorus Stress on Iron, Zinc and Phytic Acid Content in Two Spring Bread Wheat Cultivars

10.20944/preprints201807.0498.v1 ◽

2018 ◽

Author(s):

Brigitta Tóth ◽

Angeline van Biljon ◽

Maryke Labuschagne

Keyword(s):

Phytic Acid ◽

Zn Deficiency ◽

Wheat Cultivars ◽

Spring Bread Wheat ◽

Phytic Acid Content ◽

Phosphorus Stress ◽

Low Phosphorus ◽

Low Phosphorus Stress ◽

Staple Crop ◽

Low Nitrogen

Iron (Fe) and zinc (Zn) deficiency in cereal grains has deleterious effects on the health of millions of people, especially in developing countries. As wheat, as a staple crop, is consumed in large quantities, its micronutrient content is important. Crops in Africa are often grown under low nitrogen (N) and low phosphorous (P) conditions. The aim of this study was to determine the effect of low N and low P stress on Fe and Zn and phytic acid concentration, in two commercial spring wheat cultivars with excellent baking quality. The two cultivars did not differ significantly for the measured characteristics. Across all treatments the average values for Fe varied between 19.60-28.61 mg kg-1, Zn between 17.68-33.79 mg kg-1 and phytic acid between 5.03-6.92 mg g-1. Low P stress lead to the highest values of Fe and Zn, and the lowest value for phytic acid. Phytic acid:Fe and phytic acid:Zn ratios were also highly significantly reduced under low P stress conditions. Low N conditions caused significantly increased Zn levels.  Despite this, the phytic acid:Fe and phytic acid:Zn ratios were relatively high under all conditions, indicating a low bioavailability of both Fe and Zn in these wheat cultivars.

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

African Journal of Food, Agriculture, Nutrition and Development ◽

10.18697/ajfand.55.10610 ◽

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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Calcium, Zinc and Phytate Interrelationships in Four Lesser-Known African Seeds Processed into Food Condiments

JOURNAL OF ADVANCES IN CHEMISTRY ◽

10.24297/jac.v12i8.2836 ◽

2016 ◽

Vol 12 (8) ◽

pp. 288-294

Author(s):

Chidi Uzoma Igwe ◽

C.O. Ibegbulem ◽

L.A. Nwaogu ◽

C.O. Ujowundu ◽

G.N. Okwu

Keyword(s):

Ricinus Communis ◽

Dry Weight ◽

Processing Technique ◽

Molar Ratio ◽

Zn Deficiency ◽

Citrullus Colocynthis ◽

Molar Ratios ◽

Zinc Bioavailability ◽

Zn Bioavailability ◽

Food Condiments

The calcium (Ca), zinc (Zn) and phytate contents of raw, boiled, and boiled plus 72 h fermented samples of four lesser-known African seeds – Citrullus colocynthis, Cucumeropsis edulis, Ricinus communis and Prosopis africana – locally used for production of condiments in Nigeria were evaluated. Zinc bioavailability of the samples were also estimated using molar ratios per kg dry weight of [phytate]:[Zn], [Ca]:[phytate] and [phytate][Ca]:[Zn]. The levels of phytate, Zn and Ca of the raw seed samples varied from 150.01 ± 11.00 mg/100g (C. colocynthis) to 170.10 ± 10.01 mg/100g (C. edulis), 1.22 ± 0.10 mg/100g (C. colocynthis) to 4.79 ± 0.14 mg/100g (R. communis), and 28.33 ± 2.58 mg/100g (C. colocynthis) to 98.24 ± 15.19 mg/100g (R. communis) respectively. The calculated values of [phytate]:[Zn], [Ca]:[phytate] and [phytate][Ca]:[Zn] molar ratios for the raw seeds indicated that the samples have low Zn bioavailability. However, a combined processing technique of boiling and fermentation together, unlike boiling alone, significantly (p<0.05) improved these molar ratio markers, indicating high Zn bioavailability in condiments produced from these seeds. The implications of these findings with regards to management of Zn deficiency and the superabundance of these seeds are enormous.

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