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Agricultural and Biological Sciences › Plant Science

Phytase and its Applications

Works Count: 31260

Description

This cluster of papers explores the significance of phytic acid in nutrition and agriculture, focusing on its presence in food sources, impact on human nutrition, bioavailability, genetic and enzymatic manipulation, as well as its interaction with minerals. The research covers topics such as phytase production, myo-inositol metabolism, reduction of phytic acid in food grains, and the protective role of phytic acid against oxidative stress and cancer.

Keywords

Phytic Acid; Phytase; myo-Inositol; Bioavailability; Seed Genetics; Nutritional Impact; Food Processing; Enzyme Engineering; Mineral Interaction; Plant Breeding

The effects of lithium ion and other agents on the activity of myo-inositol-1-phosphatase from bovine brain.

1980-11-01
Loretta M. Hallcher , W. Richard Sherman
myo-Inositol-1-phosphatase has been partially purified from bovine brain. The enzyme has a molecular weight of about 58,000. Both L-myo-inositol 1-phosphate and D-myo-inositol 1-phosphate are hydrolyzed by the enzyme as well … myo-Inositol-1-phosphatase has been partially purified from bovine brain. The enzyme has a molecular weight of about 58,000. Both L-myo-inositol 1-phosphate and D-myo-inositol 1-phosphate are hydrolyzed by the enzyme as well as (-)-chiro-inositol 3-phosphate and 2'-AMP. Triphosphoinositide is not a substrate. The phosphatase is completely dependent on Mg2+, which has a Km of 1 mM. Calcium and manganese ions are competitive inhibitors of Mg2+ binding with Ki values of 18 microM and 2 microM, respectively. Lithium chloride inhibits the hydrolysis of both L- and D-myo-inositol 1-phosphate to the extent of 50% at a concentration of 0.8 mM. The phosphatase from testis is similarly inhibited by lithium. Lithium ion is a noncompetitive inhibitor of Mg2+ binding and an uncompetitive inhibitor of myo-inositol 1-phosphate binding. Because lithium chloride administration elicits both an increase in the levels of myo-inositol 1-phosphate and a decrease in the levels of myo-inositol in rat brain (Allison, 1978), and because these actions are blocked by anticholinergic agents, we examined the effects of cholinergic agonists and antagonists on the enzyme and found none. The possibility that the inhibition of this enzyme by lithium ion is related to the pharmacological actions of lithium is discussed.

A simple and rapid colorimetric method for phytate determination

1980-11-01
M. Latta , M. Eskin
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTA simple and rapid colorimetric method for phytate determinationM. Latta and M. EskinCite this: J. Agric. Food Chem. 1980, 28, 6, 1313–1315Publication Date (Print):November 1, 1980Publication History … ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTA simple and rapid colorimetric method for phytate determinationM. Latta and M. EskinCite this: J. Agric. Food Chem. 1980, 28, 6, 1313–1315Publication Date (Print):November 1, 1980Publication History Published online1 May 2002Published inissue 1 November 1980https://pubs.acs.org/doi/10.1021/jf60232a049https://doi.org/10.1021/jf60232a049research-articleACS PublicationsRequest reuse permissionsArticle Views3905Altmetric-Citations574LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts

BOARD-INVITED REVIEW: Opportunities and challenges in using exogenous enzymes to improve nonruminant animal production

2011-04-22
O. Adeola , A.J. Cowieson
Diets fed to nonruminant animals are composed mainly of feed ingredients of plant origin. A variety of antinutritional factors such as phytin, nonstarch polysaccharides, and protease inhibitors may be present … Diets fed to nonruminant animals are composed mainly of feed ingredients of plant origin. A variety of antinutritional factors such as phytin, nonstarch polysaccharides, and protease inhibitors may be present in these feed ingredients, which could limit nutrients that may be utilized by animals fed such diets. The primary nutrient utilization-limiting effect of phytin arises from the binding of 6 phosphate groups, thus making the P unavailable to the animal. The negative charges allow for formation of insoluble phytin-metal complexes with many divalent cations. Furthermore, phytin and protein can form binary complexes through electrostatic links of its charged phosphate groups with either the free amino group on AA on proteins or via formation of ternary complexes of phytin, Ca2+, and protein. The form and extent of de novo formation of binary and ternary complexes of phytin and protein are likely to be important variables that influence the effectiveness of nutrient hydrolysis in plant-based diets. Nonstarch polysacharides reduce effective energy and nutrient utilization by nonruminant animals because of a lack of the enzymes needed for breaking down the complex cell wall structure that encapsulate other nutrients. Enzymes are used in nonruminant animal production to promote growth and efficiency of nutrient utilization and reduce nutrient excretion. The enzymes used include those that target phytin and nonstarch polysaccharides. Phytase improves growth and enhances P utilization, but positive effects on other nutrients are not always observed. Nonstarch polysaccharide-hydrolyzing enzymes are less consistent in their effects on growth and nutrient utilization, although they show promise and it is imperative to closely match both types and amounts of nonstarch polysaccharides with appropriate enzyme for beneficial effects. When used together with phytase, nonstarch polysaccharide-hydrolyzing enzymes may increase the accessibility of phytase to phytin encapsulated in cell walls. The future of enzymes in nonruminant animal production is promising and will likely include an understanding of the role of enzyme supplementation in promoting health as well as how enzymes may modulate gene functions. This review is an attempt to summarize current thinking in this area, provide some clarity in nomenclature and mechanisms, and suggest opportunities for expanded exploitation of this unique biotechnology.

Grain legumes—a boon to human nutrition

2003-10-16
Rudrapatnam N. Tharanathan , S. Mahadevamma

Organic phosphorus compounds as a phosphorus source for higher plants through the activity of phosphatases produced by plant roots and microorganisms

1988-01-01
J. C. Tarafdar , N. Claassen

Mutant Gene That Changes Protein Composition and Increases Lysine Content of Maize Endosperm

1964-07-17
Edwin T. Mertz , Lynn S. Bates , Oliver E. Nelson
Preliminary tests have shown that the endosperms of maize seeds homozygous for the opaque-2 mutant gene have a higher lysine content than normal kernels. As a critical test, a backcross … Preliminary tests have shown that the endosperms of maize seeds homozygous for the opaque-2 mutant gene have a higher lysine content than normal kernels. As a critical test, a backcross progeny was divided into opaque-2 and normal kernels, the endosperms separated, and the amino acids determined. The opaque-2 endosperms had a different amino acid pattern and 69 percent more lysine than the normal seeds. The major reason for these changes is the synthesis of proteins with a greater content of basic amino acids in the acid-soluble fraction of the mutant endosperm. This is accompanied by a reduction in the ratio of zein to glutelin.

Total phosphorus, phytate-phosphorus and phytase activity in plant feedstuffs

1994-05-01
W. Eeckhout , M. De Paepe

Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

2013-04-23
Raj K. Gupta , Shivraj Singh Gangoliya , Nand Kumar Singh

Microbial phytase in poultry nutrition

2006-07-19
Peter H. Selle , V. Ravindran

Formation of complexes between protein and tannic acid

1969-07-01
Jerome P. Van Buren , Willard B. Robinson
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTFormation of complexes between protein and tannic acidJerome P. Van Buren and Willard B. RobinsonCite this: J. Agric. Food Chem. 1969, 17, 4, 772–777Publication Date (Print):July 1, … ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTFormation of complexes between protein and tannic acidJerome P. Van Buren and Willard B. RobinsonCite this: J. Agric. Food Chem. 1969, 17, 4, 772–777Publication Date (Print):July 1, 1969Publication History Published online1 May 2002Published inissue 1 July 1969https://pubs.acs.org/doi/10.1021/jf60164a003https://doi.org/10.1021/jf60164a003research-articleACS PublicationsRequest reuse permissionsArticle Views3199Altmetric-Citations226LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts

Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis

2009-09-01
Ulrich Schlemmer , Wenche Frølich , Rafael Prieto +1 more
Abstract The article gives an overview of phytic acid in food and of its significance for human nutrition. It summarises phytate sources in foods and discusses problems of phytic acid/phytate … Abstract The article gives an overview of phytic acid in food and of its significance for human nutrition. It summarises phytate sources in foods and discusses problems of phytic acid/phytate contents of food tables. Data on phytic acid intake are evaluated and daily phytic acid intake depending on food habits is assessed. Degradation of phytate during gastro‐intestinal passage is summarised, the mechanism of phytate interacting with minerals and trace elements in the gastro‐intestinal chyme described and the pathway of inositol phosphate hydrolysis in the gut presented. The present knowledge of phytate absorption is summarised and discussed. Effects of phytate on mineral and trace element bioavailability are reported and phytate degradation during processing and storage is described. Beneficial activities of dietary phytate such as its effects on calcification and kidney stone formation and on lowering blood glucose and lipids are reported. The antioxidative property of phytic acid and its potentional anticancerogenic activities are briefly surveyed. Development of the analysis of phytic acid and other inositol phosphates is described, problems of inositol phosphate determination and detection discussed and the need for standardisation of phytic acid analysis in foods argued.

Phytate: its chemistry, occurrence, food interactions, nutritional significance, and methods of analysis

1982-01-01
Joseph A. Maga
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTPhytate: its chemistry, occurrence, food interactions, nutritional significance, and methods of analysisJoseph A. MagaCite this: J. Agric. Food Chem. 1982, 30, 1, 1–9Publication Date (Print):January 1, 1982Publication … ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTPhytate: its chemistry, occurrence, food interactions, nutritional significance, and methods of analysisJoseph A. MagaCite this: J. Agric. Food Chem. 1982, 30, 1, 1–9Publication Date (Print):January 1, 1982Publication History Published online1 May 2002Published inissue 1 January 1982https://pubs.acs.org/doi/10.1021/jf00109a001https://doi.org/10.1021/jf00109a001research-articleACS PublicationsRequest reuse permissionsArticle Views2760Altmetric-Citations379LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts

Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes

2004-09-16
A. Mubarak

Grain legume proteins and nutraceutical properties

2006-01-07
Marcello Duranti

Implications of antinutritional components in soybean foods

1994-01-01
Irvin E. Liener
Abstract There are a number of components present in soybeans that exert a negative impact on the nutritional quality of the protein. Among those factors that are destroyed by heat … Abstract There are a number of components present in soybeans that exert a negative impact on the nutritional quality of the protein. Among those factors that are destroyed by heat treatment are the protease inhibitors and lectins. Protease inhibitors exert their antinutritional effect by causing pancreatic hypertrophy/hyperplasia, which ultimately results in an inhibition of growth. The lectin, by virtue of its ability to bind to glycoprotein receptors on the epithelial cells lining the intestinal mucosa, inhibits growth by interfering with the absorption of nutrients. Of lesser significance are the antinutritional effects produced by relatively heat stable factors, such as goitrogens, tannins, phytoestrogens, flatus‐producing oligosaccharides, phytate, and saponins. Other diverse but ill‐defined factors appear to increase the requirements for vitamins A, B12, D, and E. The processing of soybeans under severe alkaline conditions leads to the formation of lysinoalanine, which has been shown to damage the kidneys of rats. This is not generally true, however, for edible soy protein that has been produced under milder alkaline conditions. Also meriting consideration is the allergenic response that may sometimes occur in humans, as well as calves and piglets, on dietary exposure to soybeans.

Soil enzymes in a changing environment: Current knowledge and future directions

2012-12-12
Richard G. Burns , Jared L. DeForest , Jürgen Marxsen +5 more

Exogenous enzymes in monogastric nutrition — their current value and future benefits

2000-07-01
M.R. Bedford

Antioxidant functions of phytic acid

1990-01-01
Ernst Graf

Restricted utility of the pristane/phytane ratio as a palaeoenvironmental indicator

1987-12-01
H Lo ten Haven , J.W. de Leeuw , Jürgen Rullkötter +1 more
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Inositol trisphosphate and diacylglycerol as second messengers

1984-06-01
Michael J. Berridge
Research Article| June 01 1984 Inositol trisphosphate and diacylglycerol as second messengers M J Berridge M J Berridge Search for other works by this author on: This Site PubMed Google … Research Article| June 01 1984 Inositol trisphosphate and diacylglycerol as second messengers M J Berridge M J Berridge Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1984) 220 (2): 345–360. https://doi.org/10.1042/bj2200345 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Cite Icon Cite Get Permissions Citation M J Berridge; Inositol trisphosphate and diacylglycerol as second messengers. Biochem J 1 June 1984; 220 (2): 345–360. doi: https://doi.org/10.1042/bj2200345 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF. © 1984 London: The Biochemical Society1984 Article PDF first page preview Close Modal You do not currently have access to this content.
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Short-term assays of soil proteolytic enzyme activities using proteins and dipeptide derivatives as substrates

1972-02-01
J.N. Ladd , J.H.A. Butler

Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

2000-02-01
R Alonso , Andrés Aguirre , Florencio Marzo

The role of acid phosphatases in plant phosphorus metabolism

1994-04-01
Stephen M. G. Duff , Gautam Sarath , William C. Plaxton
Hydrolysis of phosphate esters is a critical process in the energy metabolism and metabolic regulation of plant cells. This review summarizes the characteristics and putative roles of plant acid phosphatase … Hydrolysis of phosphate esters is a critical process in the energy metabolism and metabolic regulation of plant cells. This review summarizes the characteristics and putative roles of plant acid phosphatase (APase). Although immunologically closely related, plant APases display remarkable heterogeneity with regards to their kinetic and molecular properties, and subcellular location. The secreted APases of roots and cell cultures are relatively non‐specific enzymes that appear to be important in the hydrolysis and mobilization of P i from extracellular phosphomonoesters for plant nutrition. Intracellular APases are undoubtedly involved in the routine utilization of P i reserves or other P i ‐containing compounds. A special class of intracellular APase exists that demonstrate a clear‐cut (but generally nonabsolute) substrate selectivity. These APases are hypothesized to have distinct metabolic functions and include: phytase, phosphoglycolate phosphatase, 3‐phosphoglycerate phosphatase, phosphoenolpyruvate phosphatase, and phosphotyrosyl‐protein phosphatase. APase expression is regulated by a variety of developmental and environmental factors. P i starvation induces de novo synthesis of extra‐ and intracellular APases in cell cultures as well as in whole plants. Recommendations are made to achieve uniformity in the analyses of the different APase isoforms normally encountered within and between different plant tissues.

Phytic acid interactions in food systems

1980-12-01
Munir Cheryan , J. J. Rackis
Phytic acid is present in many plant systems, constituting about 1 to 5% by weight of many cereals and legumes. Concern about its presence in food arises from evidence that … Phytic acid is present in many plant systems, constituting about 1 to 5% by weight of many cereals and legumes. Concern about its presence in food arises from evidence that it decreases the bioavailability of many essential minerals by interacting with multivalent cations and/or proteins to form complexes that may be insoluble or otherwise unavailable under physiologic conditions. The precise structure of phytic acid and its salts is still a matter of controversy and lack of a good method of analysis is also a problem. It forms fairly stable chelates with almost all multivalent cations which are insoluble above pH 6 to 7, although pH, type, and concentration of cation have a tremendous influence on their solubility characteristics. In addition, at low pH and low cation concentration, phytate‐protein complexes are formed due to direct electrostatic interaction, while at pH >6 to 7, a ternary phytic acid‐mineral‐protein complex is formed which dissociates at high Na concentrations. These complexes appear to be responsible for the decreased bioavailability of the complexed minerals and are also more resistant to proteolytic digestion at low pH. Development of methods for producing low‐phytate food products must take into account the nature and extent of the interactions between phytic acid and other food components. Simple mechanical treatment, such as milling, is useful for those seeds in which phytic acid tends to be localized in specific regions. Enzyme treatment, either directly with phytase or indirectly through the action of microorganisms, such as yeast during bread‐making, is quite effective, provided pH and other environmental conditions are favorable. It is also possible to produce low‐phytate products by taking advantage of some specific interactions. For example, adjustment of pH and/or ionic strength so as to dissociate phytate‐protein complexes and then using centrifugation or ultrafiltration (UF) has been shown to be useful. Phytic acid can also influence certain functional properties, such as pH‐solubility profiles of the proteins and the cookability of the seeds.

Maize: A Paramount Staple Crop in the Context of Global Nutrition

2010-07-01
Emily T. Nuss , Sherry A. Tanumihardjo
Abstract: The maize plant ( Zea mays ), characterized by an erect green stalk, is one of the 3 great grain crops of the world. Its kernels, like other seeds, … Abstract: The maize plant ( Zea mays ), characterized by an erect green stalk, is one of the 3 great grain crops of the world. Its kernels, like other seeds, are storage organs that contain essential components for plant growth and reproduction. Many of these kernel constituents, including starch, protein, and some micronutrients, are also required for human health. For this reason, and others, maize has become highly integrated into global agriculture, human diet, and cultural traditions. The nutritional quality and integrity of maize kernels are influenced by many factors including genetic background, environment, and kernel processing. Cooking procedures, including nixtamalization and fermentation, can increase accessibility of micronutrients such as niacin. However, man cannot live on maize alone. For one‐third of the world's population, namely in sub‐Saharan Africa, Southeast Asia, and Latin America, humans subsist on maize as a staple food but malnutrition pervades. Strategies to further improve kernel macronutrient and micronutrient quality and quantities are under intense investigation. The 2 most common routes to enhance grain nutritional value are exogenous and endogenous fortification. Although exogenous fortification, such as addition of multivitamin premixes to maize flour, has been successful, endogenous fortification, also known as “biofortification,” may provide a more sustainable and practical solution for chronically undernourished communities. Recent accomplishments, such as low‐phytate, high‐lysine, and multivitamin maize varieties, have been created using novel genetic and agronomic approaches. Investigational studies related to biofortified maize are currently underway to determine nutrient absorption and efficacy related to human health improvement.

Phytate: impact on environment and human nutrition. A challenge for molecular breeding

2008-03-01
Lisbeth Bohn , Anne S. Meyer , Søren K. Rasmussen
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Nutritional Value of Proteins from Different Food Sources. A Review

1996-01-01
Mendel Friedman
The nutritional value or quality of structurally different proteins varies and is governed by amino acid composition, ratios of essential amino acids, susceptibility to hydrolysis during digestion, source, and the … The nutritional value or quality of structurally different proteins varies and is governed by amino acid composition, ratios of essential amino acids, susceptibility to hydrolysis during digestion, source, and the effects of processing. To optimize the biological utilization of proteins, a better understanding is needed of the various interrelated parameters that influence their nutritive value. This review attempts to contribute to this effort. It discusses methods used for protein quality evaluation, research needs to facilitate labeling foods for protein quality, and factors influencing protein quality including amino acid analysis, digestion, food processing, antinutrients, and protein-energy relationships. Recent studies on the nutritional quality of more than 50 common and uncommon protein sources including cereals, legumes, other seeds, meat, seafood, insects, leaves, mushrooms, and potatoes are reviewed. Also described are advantages of consuming low-quality proteins fortified with essential amino acids, nutritional benefits of mixtures of complementary protein sources, plant genetic approaches to improving the nutritive value of foods, problems associated with liquid diets for adults and infants, socioeconomic aspects of new protein foods, and the influence of protein type and quality on lactation, the immune system, and serum lipids. This integrated overview is intended to stimulate interest in the introduction and use of new protein sources for feeding the ever-growing world population. Keywords: Amino acids; digestibility; food protein sources; health; malnutrition; mixed proteins; nutritional quality; protein quality

Inositol phosphates in the environment

2002-04-29
Benjamin L. Turner , Michael J. Papházy , P. M. Haygarth +1 more
The inositol phosphates are a group of organic phosphorus compounds found widely in the natural environment, but that represent the greatest gap in our understanding of the global phosphorus cycle. … The inositol phosphates are a group of organic phosphorus compounds found widely in the natural environment, but that represent the greatest gap in our understanding of the global phosphorus cycle. They exist as inositols in various states of phosphorylation (bound to between one and six phosphate groups) and isomeric forms (e.g. myo , D– chiro , scyllo , neo ), although myo –inositol hexakisphosphate is by far the most prevalent form in nature. In terrestrial environments, inositol phosphates are principally derived from plants and accumulate in soils to become the dominant class of organic phosphorus compounds. Inositol phosphates are also present in large amounts in aquatic environments, where they may contribute to eutrophication. Despite the prevalence of inositol phosphates in the environment, their cycling, mobility and bioavailability are poorly understood. This is largely related to analytical difficulties associated with the extraction, separation and detection of inositol phosphates in environmental samples. This review summarizes the current knowledge of inositol phosphates in the environment and the analytical techniques currently available for their detection in environmental samples. Recent advances in technology, such as the development of suitable chromatographic and capillary electrophoresis separation techniques, should help to elucidate some of the more pertinent questions regarding inositol phosphates in the natural environment.
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Enzyme activity in soil: Location and a possible role in microbial ecology

1982-01-01
R. G. Burns

Sensitive method for the rapid determination of phytate in cereals and cereal products

1983-12-01
Wolfgang Fritz Haug , H. J. Lantzsch
Abstract A rapid method is described for the colorimetric determination of 1.5–15 μg phytate phosphorus in concentrations as low as 3 μg ml −1 in extracts of cereal grains and … Abstract A rapid method is described for the colorimetric determination of 1.5–15 μg phytate phosphorus in concentrations as low as 3 μg ml −1 in extracts of cereal grains and cereal products. The phytic acid is precipitated with an acidic iron‐III‐solution of known iron content. The decrease of iron in the supernatant is a measure for the phyticacid content.

Improvement of phosphorus availability by microbial phytase in broilers and pigs

1990-09-01
P. C. M. Simons , H.A.J. Versteegh , A.W. Jongbloed +6 more
Techniques have been developed to produce microbial phytase for addition to diets for simple-stomached animals, with the aim to improve phosphorus availability from phytate-P in plant sources. The activity of … Techniques have been developed to produce microbial phytase for addition to diets for simple-stomached animals, with the aim to improve phosphorus availability from phytate-P in plant sources. The activity of the crude microbial phytase showed pH optima at pH 5.5 and 2.5. The enzyme was able to degrade phytate in vitro in soya-bean meal, maize and a liquid compound feed for pigs. When microbial phytase was added to low-P diets for broilers the availability of P increased to over 60% and the amount of P in the droppings decreased by 50%. The growth rate and feed conversion ratio on the low-P diets containing microbial phytase were comparable to or even better than those obtained on control diets. Addition of microbial phytase to diets for growing pigs increased the apparent absorbability of P by 24%. The amount of P in the faeces was 35% lower.
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CRYSTALLINE SOYBEAN TRYPSIN INHIBITOR

1946-01-20
M. Kunitz
A study has been made of the general properties of crystalline soybean trypsin inhibitor. The soy inhibitor is a stable protein of the globulin type of a molecular weight of … A study has been made of the general properties of crystalline soybean trypsin inhibitor. The soy inhibitor is a stable protein of the globulin type of a molecular weight of about 24,000. Its isoelectric point is at pH 4.5. It inhibits the proteolytic action approximately of an equal weight of crystalline trypsin by combining with trypsin to form a stable compound. Chymotrypsin is only slightly inhibited by soy inhibitor. The reaction between chymotrypsin and the soy inhibitor consists in the formation of a reversibly dissociable compound. The inhibitor has no effect on pepsin. The inhibiting action of the soybean inhibitor is associated with the native state of the protein molecule. Denaturation of the soy protein by heat or acid or alkali brings about a proportional decrease in its inhibiting action on trypsin. Reversal of denaturation results in a proportional gain in the inhibiting activity. Crystalline soy protein when denatured is readily digestible by pepsin, and less readily by chymotrypsin and by trypsin. Methods are given for measuring trypsin and inhibitor activity and also protein concentration with the aid of spectrophotometric density measurements at 280 mµ.
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Traditional Food-Processing and Preparation Practices to Enhance the Bioavailability of Micronutrients in Plant-Based Diets1

2007-04-01
Christine Hotz , Rosalind S. Gibson

Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality

2012-08-01
G. Sarwar Gilani , Chao Xiao , Kevin A. Cockell
Dietary antinutritional factors have been reported to adversely affect the digestibility of protein, bioavailability of amino acids and protein quality of foods. Published data on these negative effects of major … Dietary antinutritional factors have been reported to adversely affect the digestibility of protein, bioavailability of amino acids and protein quality of foods. Published data on these negative effects of major dietary antinutritional factors are summarized in this manuscript. Digestibility and the quality of mixed diets in developing countries are considerably lower than of those in developed regions. For example, the digestibility of protein in traditional diets from developing countries such as India, Guatemala and Brazil is considerably lower compared to that of protein in typical North American diets (54–78 versus 88–94 %). Poor digestibility of protein in the diets of developing countries, which are based on less refined cereals and grain legumes as major sources of protein, is due to the presence of less digestible protein fractions, high levels of insoluble fibre, and/or high concentrations of antinutritional factors present endogenously or formed during processing. Examples of naturally occurring antinutritional factors include glucosinolates in mustard and canola protein products, trypsin inhibitors and haemagglutinins in legumes, tannins in legumes and cereals, gossypol in cottonseed protein products, and uricogenic nucleobases in yeast protein products. Heat/alkaline treatments of protein products may yield Maillard reaction compounds, oxidized forms of sulphur amino acids, D-amino acids and lysinoalanine (LAL, an unnatural nephrotoxic amino acid derivative). Among common food and feed protein products, soyabeans are the most concentrated source of trypsin inhibitors. The presence of high levels of dietary trypsin inhibitors from soyabeans, kidney beans or other grain legumes have been reported to cause substantial reductions in protein and amino acid digestibility (up to 50 %) and protein quality (up to 100 %) in rats and/or pigs. Similarly, the presence of high levels of tannins in sorghum and other cereals, fababean and other grain legumes can cause significant reductions (up to 23 %) in protein and amino acid digestibility in rats, poultry, and pigs. Normally encountered levels of phytates in cereals and legumes can reduce protein and amino acid digestibility by up to 10 %. D-amino acids and LAL formed during alkaline/heat treatment of lactalbumin, casein, soya protein or wheat protein are poorly digestible (less than 40 %), and their presence can reduce protein digestibility by up to 28 % in rats and pigs, and can cause a drastic reduction (100 %) in protein quality, as measured by rat growth methods. The adverse effects of antinutritional factors on protein digestibility and protein quality have been reported to be more pronounced in elderly rats (20-months old) compared to young (5-weeks old) rats, suggesting the use of old rats as a model for assessing the protein digestibility of products intended for the elderly.
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Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate

1989-01-01
Leif Hallberg , Mats Brune , L Rossander

myo-Inositol metabolism in plants

2000-01-01
Frank A. Loewus , Pushpalatha P. N. Murthy

Dietary roles of phytate and phytase in human nutrition: A review

2009-11-30
Vikas Kumar , Amit Kumar Sinha , H.P.S. Makkar +1 more

Simple and Rapid Determination of Phytase Activity

1994-05-01
Adrianus J Engelen , Fred C Van Der Heeft , Peter H G Randsdorp +1 more
Abstract A simple and rapid method is described for determining the enzymatic activity of microbial phytase. The method is based on the determination of inorganic orthophosphate released on hydrolysis of … Abstract A simple and rapid method is described for determining the enzymatic activity of microbial phytase. The method is based on the determination of inorganic orthophosphate released on hydrolysis of sodium phytate at pH 5.5.

A method for phytic acid determination in wheat and wheat fractions.

1971-01-01
E. L. Wheeler , R. E. Ferrel

A method for routine measurements of total sugar and starch content in woody plant tissues

2004-10-01
Pak S. Chow , Simon M. Landhäusser
Several extraction and measurement methods currently employed in the determination of total sugar and starch contents in plant tissues were investigated with the view to streamline the process of total … Several extraction and measurement methods currently employed in the determination of total sugar and starch contents in plant tissues were investigated with the view to streamline the process of total sugar and starch determination. Depending on the type and source of tissue, total sugar and starch contents estimated from samples extracted with 80% hot ethanol were significantly greater than from samples extracted with a methanol:chloroform:water solution. The residual ethanol did not interfere with the sugar and starch determination, rendering the removal of ethanol from samples unnecessary. The use of phenol−sulfuric acid with a phenol concentration of 2% provided a relatively simple and reliable colorimetric method to quantify the total soluble-sugar concentration. Performing parallel sugar assays with and without phenol was more useful for accounting for the interfering effects of other substances present in plant tissue than using chloroform. For starch determination, an enzyme mixture of 1000 U α-amylase and 5 U amyloglucosidase digested starch in plant tissue samples more rapidly and completely than previously recommended enzyme doses. Dilute sulfuric acid (0.005 N) was less suitable for starch digestion than enzymatic hydrolysis because the acid also broke down structural carbohydrates, resulting in overestimates of starch content. After the enzymatic digestion of starch, the glucose hydrolyzate obtained was measured with a peroxidase−glucose oxidase/o-dianisidine reagent; absorbance being read at 525 nm after the addition of sulfuric acid. With the help of this series of studies, we developed a refined and shortened method suitable for the rapid measurement of total sugar and starch contents in woody plant tissues.
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CRYSTALLINE SOYBEAN TRYPSIN INHIBITOR

1947-03-20
M. Kunitz
A study has been made of the general properties of crystalline soybean trypsin inhibitor. The soy inhibitor is a stable protein of the globulin type of a molecular weight of … A study has been made of the general properties of crystalline soybean trypsin inhibitor. The soy inhibitor is a stable protein of the globulin type of a molecular weight of about 24,000. Its isoelectric point is at pH 4.5. It inhibits the proteolytic action approximately of an equal weight of crystalline trypsin by combining with trypsin to form a stable compound. Chymotrypsin is only slightly inhibited by soy inhibitor. The reaction between chymotrypsin and the soy inhibitor consists in the formation of a reversibly dissociable compound. The inhibitor has no effect on pepsin. The inhibiting action of the soybean inhibitor is associated with the native state of the protein molecule. Denaturation of the soy protein by heat or acid or alkali brings about a proportional decrease in its inhibiting action on trypsin. Reversal of denaturation results in a proportional gain in the inhibiting activity. Crystalline soy protein when denatured is readily digestible by pepsin, and less readily by chymotrypsin and by trypsin. Methods are given for measuring trypsin and inhibitor activity and also protein concentration with the aid of spectrophotometric density measurements at 280 mµ.
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Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

2018-10-16
Smith G. Nkhata , Emmanuel Ayua , Elijah Heka Kamau +1 more
Abstract Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. … Abstract Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.
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Nanofertilizer use for sustainable agriculture: Advantages and limitations

2019-09-16
Faisal Zulfiqar , M. M. Riquelme Navarro , Muhammad Ashraf +2 more

Plant food anti-nutritional factors and their reduction strategies: an overview

2020-03-06
Mrinal Samtiya , Rotimi E. Aluko , Tejpal Dhewa
Abstract Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, … Abstract Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other factors like trypsin inhibitors and phytates, which are present mainly in legumes and cereals, reduce the digestibility of proteins and mineral absorption. Anti-nutrients are one of the key factors, which reduce the bioavailability of various components of the cereals and legumes. These factors can cause micronutrient malnutrition and mineral deficiencies. There are various traditional methods and technologies, which can be used to reduce the levels of these anti-nutrient factors. Several processing techniques and methods such as fermentation, germination, debranning, autoclaving, soaking etc. are used to reduce the anti-nutrient contents in foods. By using various methods alone or in combinations, it is possible to reduce the level of anti-nutrients in foods. This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products. Graphical abstract A brief overview of beneficial effects of anti-nutrients and reduction strategy.
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Soil Enzymes

2013-07-16
M. A. Tabatabai
Nutrient cycling in soils involves biochemical, chemical, and physiochemical reactions, with the biochemical processes being mediated by microorganisms, plant roots, and soil animals. Enzymes are denatured by elevated temperature and … Nutrient cycling in soils involves biochemical, chemical, and physiochemical reactions, with the biochemical processes being mediated by microorganisms, plant roots, and soil animals. Enzymes are denatured by elevated temperature and extreme pH. The two most remarkable properties of enzymes are their specificity and catalytic efficiency, and it is in these properties that enzymes differ most strikingly from simple catalysts. Temperature affects enzyme activity in various ways; the number of factors controlling the effect of pH on an enzyme-catalyzed reaction is even greater. The subject of enzyme inhibition requires special consideration, because soils receive a variety of organic and inorganic chemicals. Soil is a living system where all biochemical activities proceed through enzymatic processes. The solutions of the substrates used for assay of phosphomonoesterases and phosphodiesterase are stable for several days if stored in a refrigerator. The activities of several other enzymes have been detected in soils and methods have been developed for their assays.

Solid-state fermentation

2003-01-30
Ashok Pandey

Phytates in Legumes and Cereals

1982-01-01
N. Rukma Reddy , Shridhar K. Sathe , D. K. Salunkhe

The Effect of Adding Lactic Acid Bacteria Type Pediococcus pentosaceus on Phosphorus Content of Rice Bran

2025-06-25
Zaid Al Gifari , Rina Andriati , Muhamad Ali +1 more | Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology
This study aims to evaluate the effect of fermentation with lactic acid bacteria Pediococcus pentosaceus on phosphorus content in rice bran. This bacteria is a probiotic isolated from animal intestinal … This study aims to evaluate the effect of fermentation with lactic acid bacteria Pediococcus pentosaceus on phosphorus content in rice bran. This bacteria is a probiotic isolated from animal intestinal microflora, with high colonization ability due to its suitability to the original environment. The study focused on the ability of the isolate to break down phytic acid bound to the bran, with the main indicator being an increase in phosphorus levels. The fermentation results showed the highest viability at an incubation temperature of 37°C, with a maximum number of 240 × 10⁸ CFU/g at 12 hours, but decreased thereafter. Although there was an increase in phosphorus levels, the results were not statistically significant (p>0.05) in both dry bran (P1) and wet bran (P2) treatments. The highest increase in phosphorus occurred at a temperature of 44°C (0.91±0.004%; +25%) and at 37°C (0.87±0.002%; +19%). This suggests that temperature affects the effectiveness of fermentation, but water content and incubation time may be limiting factors. Overall, fermentation of rice bran with P. pentosaceus did not show a significant increase in phosphorus levels.

Biological Strategies for Phosphorus Mobilization: A Comparative Assessment of Crop and Fungal Phytase

2025-06-24
Karishma Karishma , Amita Gharu Dhariwal | INTERNATIONAL JOURNAL OF INNOVATIONS & RESEARCH ANALYSIS
Phosphorus (P) is one of the major essential macronutrients required for plant growth, but its availability in soil is often limited due to fixation and presence in organic forms such … Phosphorus (P) is one of the major essential macronutrients required for plant growth, but its availability in soil is often limited due to fixation and presence in organic forms such as phytate. Phytase enzymes play a pivotal role in the hydrolysis of phytic acid, releasing inorganic phosphate that can be assimilated by plants. This study compares the phytase efficiency of selected legumes and cereals (cluster bean, mung bean, moth bean, pearl millet, and sorghum) under phosphorus-sufficient and phosphorus-deficient conditions. Simultaneously, it evaluates phytase activity from selected fungal isolates including Chaetomium globosum, Aspergillus ustus, Curvularia lunata, and Phoma spp., focusing on both intra- and extracellular activity. Results showed that legumes exhibited a higher phytase response under P-deficiency compared to cereals. Among fungi, Chaetomium globosum showed significantly higher extracellular phytase activity, correlating with superior inorganic P release from phytin and other organic P compounds. The study emphasizes the potential application of fungal phytase, particularly extracellular forms, in enhancing phosphorus bioavailability in arid and semi-arid soils, suggesting a complementary role for phytase-enriched biofertilizers.

Nanopackaging for Improving Nutritional Quality of Food

2025-06-24
Inderpal Kaur , Sumeet Pal Singh , Manmeet Kaur | CRC Press eBooks

Application of Microorganisms for the Valorization of Side-Products of Rapeseed De-Oiling

2025-06-22
Michal J. Binczarski , Justyna Z. Zuberek , Justyna Frączyk +7 more | Biomolecules
The increasing demand for sustainable agriculture and environmental protection has prompted the exploration of innovative methods to valorize byproducts from rapeseed oil production. This review focuses on the application of … The increasing demand for sustainable agriculture and environmental protection has prompted the exploration of innovative methods to valorize byproducts from rapeseed oil production. This review focuses on the application of microorganisms as a promising approach to transforming rapeseed de-oiling residues, such as cake and meal, into valuable products. This review discusses traditional and modern methods of rapeseed oil extraction, the composition and challenges posed by rapeseed byproducts, and the presence of antinutritional components such as glucosinolates, erucic acid, and phytic acid. Microbial applications, including the production of industrial enzymes, enhanced digestibility, and the neutralization of antinutritional factors, are examined as key solutions for waste valorization. Additionally, the role of microbial consortia and genetic modification in optimizing transformation processes is discussed. This review underscores the potential of microorganisms in creating eco-friendly, scalable technologies that contribute to resource efficiency and environmental sustainability in the agricultural and biotechnology sectors.

Synergistic effects of Nano Titanium Dioxide, Phosphate-solubilizing bacteria, and yeast peptides on phosphorus availability and Bok Choy growth in Calcareous soil

2025-06-20
Ziqian Peng , Yulan Zhang , Nan Jiang +7 more | Plant and Soil

Sensory Evaluation and Nutritional Composition of Waffle with Chaya Leaf (Cnidoscolus aconitifolius) Substitution as an Alternative Snacks for Adolescent Girls' Anemia

2025-06-20
Putri Aulia Arza , Andi Eka Yunianto | Amerta Nutrition
Background: Waffle is sweet food like cake but cooked differently, are a beloved snack for teenagers. Chaya is a leafy vegetable that is often consumed because it has a nutritional … Background: Waffle is sweet food like cake but cooked differently, are a beloved snack for teenagers. Chaya is a leafy vegetable that is often consumed because it has a nutritional content that is beneficial for health and can be made into snacks such as waffles. Objectives: This study aimed to evaluate the nutritional and cyanide content of Chaya Leaf waffles using a selected formula as a potential solution for iron deficiency anemia in adolescents girls. Methods: Experimental research with a randomized complete design was conducted, varying the amount of Chaya Leaf are 0g, 25g, 50g, and 75g in waffle formulations. Sensory analysis is based on hedonic test results which are evaluated using SPSS version 25 analyzed using one-way ANOVA followed by DMRT (Duncan's Multiple Range Test) analysis, while proximate analysis was conducted following SNI 4305:2018 guidelines. Iron content was measured using atomic absorption spectrophotometry (SNI 01-2896-1998) and cyanide content using the acid titration method and the wet titration method based on SNI 4305:2018. Results: A hedonic test involving 30 semi-trained panelists favored formula F4, containing 75 g of Chaya Leaf, for its color (p-value<0.001), taste (p-value=0.001), and texture (p-value=0.019). In 100 g of waffle, water content was 54.15%, ash content was 2.06%, protein was 20.90%, fat was 12.16%, and carbohydrates were 63.67%. The iron content was 0.43 mg, and cyanide levels were found to be 0.919 mg/g. Conclusions: Formula F4 was preferred by panelists for its high iron content and safe cyanide levels, suggesting the potential of Chaya Leaf waffles as a nutritious snack for teenagers.

Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed

2025-06-20
Andrés Álvarez , Alejandra Rodríguez-Montaña , Sandra Patricia Chaparro Acuña +4 more | Fermentation
Antinutritional Factors (ANFs) are compounds produced by plants as defense mechanisms, and in high concentrations, they inhibit nutritional properties. Reducing these ANFs increases the presence of proteins, antioxidants, and vitamins, … Antinutritional Factors (ANFs) are compounds produced by plants as defense mechanisms, and in high concentrations, they inhibit nutritional properties. Reducing these ANFs increases the presence of proteins, antioxidants, and vitamins, which is crucial for optimizing animal feed, particularly in developing countries where traditional methods may be costly. Solid-state fermentation (SSF) has the potential to improve the nutritional quality of animal feed derived from cereals and legumes cultivated and non-commercially cultivated by reducing antinutrients and enhancing nutrient availability. This review also considers the potential of non-native species, including those exhibiting invasive behavior and taxonomic similarity to cultivated varieties, as alternative substrates for SSF. Additionally, SSF highlights the biological properties of ANFs when extracted and utilized for technological and industrial advancements. Solid-state fermentation with lactic acid bacteria could be an effective and straightforward method for reducing these antinutritional factors while simultaneously enriching protein content. The aim is to present solid-state fermentation as a biotechnological tool to reduce antinutritional factors and enhance the nutritional content of legumes and cereals that are not cultivated for animal feed. This perspective contributes to expanding the range of raw materials considered for SSF by including taxonomically related but underutilized and ecologically problematic plant resources.

β–Propeller Phytase Gene as Marker for the Quantification of Seed–Endophytic Bacillus Sp. S–30 during Post–Germination of Tomato

2025-06-20
Carla Campodónico Morales , Carmen Venegas , Nitza G. Inostroza +4 more | Journal of soil science and plant nutrition

Characterization and functional analysis of the BAM gene family in peanut (Arachis hypogaea L.)

2025-06-19
Chaonan Shi , Peilin Li , Long Li +7 more | Frontiers in Plant Science
β-Amylase (BAM) is a kind of amylase in plants and microorganisms, which plays an important role in regulating plant growth and development and stress response. This study conducted a genome-wide … β-Amylase (BAM) is a kind of amylase in plants and microorganisms, which plays an important role in regulating plant growth and development and stress response. This study conducted a genome-wide identification and analysis of the BAM gene family in peanuts, identifying a total of 18 AhBAM genes. The encoded proteins exhibited significant variations in length, molecular weight, and isoelectric points, with primary localization in chloroplasts and nuclei. These genes were unevenly distributed across 10 chromosomes, with chr05 and chr15 each containing three genes. Phylogenetic analysis classified them into four subfamilies, with motif 3 serving as a conserved domain, and segmental duplication identified as the primary mechanism for family expansion. Synteny analysis indicated a closer evolutionary relationship between cultivated peanuts and soybeans. Cis-acting element analysis revealed that AhBAM genes may participate in light signaling, hormone regulation, and stress responses. AhBAM3 emerged as a key node within the protein-protein interaction network, then the GO analysis pinpointed starch metabolism and drought response as the primary functional enrichments for this gene family. Expression profiling showed that AhBAM8 was highly expressed in multiple tissues, whereas most members exhibited no significant response to web blotch disease. This comprehensive analysis provides a holistic view of the potential functions of the AhBAM families in peanuts and lays the foundation for future experimental validation of their roles in enhancing peanut stress resistance and productivity.

Profil Aktivitas Enzim Alkaline Phosphatase (ALP), Aspartate Aminotransferase (AST), dan Alanine Transaminase (ALT) Pada Tikus Hiperlipidemia yang Diberi Madu Fermentasi Bawang Tunggal

2025-06-19
Devyana Dyah Wulandari | Jurnal Sains dan Kesehatan
Madu terfermentasi dengan bawang putih telah diketahui memiliki kandungan senyawa fenolat yang tinggi. Penelitian ini bertujuan untuk mengetahui efek suplementasi madu fermentasi terhadap profil aktivitas enzim Alkaline Phosphatase (ALP), Aspartate … Madu terfermentasi dengan bawang putih telah diketahui memiliki kandungan senyawa fenolat yang tinggi. Penelitian ini bertujuan untuk mengetahui efek suplementasi madu fermentasi terhadap profil aktivitas enzim Alkaline Phosphatase (ALP), Aspartate Aminotransferase (AST), dan Alanine Transaminase (ALT) pada Tikus Hiperlipidemia. Penelitian ini menggunakan 24 ekor tikus jantan dengan berat badan 200-250 dibagi menjadi 6 kelompok yaitu kontrol negatif, kontrol positif, P1 yang diberi madu fermentasi dosis 0,2 mg/kg BB/hari, kelompok P2 yang diberi madu fermentasi dosis 0,5 mg/kg BB/hari, kelompok P3 yang diberi madu fermentasi dosis 1 mg/kg BB/hari dan kelompok P4 yang diberi simvastatin dosis 1.008 g/l. Kadar ALP, AST, dan ALT serum diukur dengan fotometer. Hasil penelitian menunjukkan nilai signifikansi ALP p=0,152, AST p=0,839, dan ALT p=0,025 dengan p<0,05. Dapat disimpulkan bahwa kadar ALP dan AST yang diberikan madu fermentasi tidak memberikan pengaruh yang signifikan, sedangkan kadar ALT yang diberikan madu fermentasi memberikan pengaruh yang signifikan.

Fermentation of Sainfoin Seed Flour with Saccharomyces boulardii: Effects on Total Dietary Fiber, Anti-Nutrients, Antimicrobial Activity, and Bioaccessibility of Bioactive Compounds

2025-06-18
Havva Polat Kaya , Burcu Kaya , Necati Barış Tuncel +4 more | Microorganisms
This study investigates the effects of fermentation on sainfoin seed flour using Saccharomyces boulardii for total dietary fiber (TDF) content, anti-nutritional profiles (including phytates, tannins, saponins, and trypsin inhibitors), and … This study investigates the effects of fermentation on sainfoin seed flour using Saccharomyces boulardii for total dietary fiber (TDF) content, anti-nutritional profiles (including phytates, tannins, saponins, and trypsin inhibitors), and bioactive compounds. It also focused on assessing the in vitro availability of phenolic compounds, antioxidant potential, and anti-nutrient compounds after gastrointestinal digestion. Four treatment groups were designed: a non-fermented control group, and flour samples fermented with S. boulardii CNCM I-745 for 24, 48, and 72 h. All fermentations were carried out at 30 °C. The effects of fermentation and the analysis results were statistically evaluated at the significance level of p < 0.05, and significant differences were detected. Fermentation significantly increased soluble dietary fiber (from 3.32% to 4.43%) and reduced anti-nutritional factors, including phytates (by 18%), tannin (by 19%), and trypsin inhibitor activity (TIA) (by 79%). However, saponin content increased by 21% after 72 h of fermentation. Tannin levels of non-fermented and fermented sainfoin flour decreased dramatically after in vitro digestion. Moreover, it was concluded that the bioaccessibility of phytic acid significantly increased through fermentation, while that of tannins declined. Antimicrobial activity against Escherichia coli ATCC 25922 improved after fermentation, while the antioxidant capacity was enhanced post-digestion. In addition, the highest phenolic content (612 mg GAE/100 g) and antioxidant capacity (1745 mg TE/100 g by CUPRAC assay and 1127 mg TE/100 g by DPPH assay) were determined in fermented sainfoin seed flour at 72 h after gastrointestinal digestion.

A Novel Mucoadhesive Phytic Acid Grafted Chitosan Nanocarrier Encapsulated with Cisplatin for Site-Specific Cervical Cancer Therapy: <i>In-Vitro</i> and <i>In-Vivo</i> Assessments

2025-06-18
Ivy Saha , Jitu Halder , Tushar Kanti Rajwar +7 more | Journal of drug targeting
A mucoadhesive vaginal drug delivery system offers a promising strategy to mitigate chemotherapy-associated systemic toxicity in cervical cancer (CC). Metalloenzymes like superoxide dismutase 2 (SOD2) and catalase are responsible for … A mucoadhesive vaginal drug delivery system offers a promising strategy to mitigate chemotherapy-associated systemic toxicity in cervical cancer (CC). Metalloenzymes like superoxide dismutase 2 (SOD2) and catalase are responsible for maintaining oxidant-antioxidant balance in cancer cells. The present study proposed a new approach to prepare cisplatin-loaded phytic acid crosslinked chitosan nanoparticles (CisPANP). CisPANP exhibited a particle size (PS) of 278.24 ± 15.64 nm with a zeta potential of +39 ± 2.46 mV. The nanoparticles demonstrated a sustained drug release behaviour, i.e. 86.85 ± 6.38% drug was released in 24 h. CisPANP were observed to significantly downregulate the expression of SOD and catalase by 3.5 and 1.7-fold, respectively, as compared to untreated cells. CisPANP further increased ROS level and inhibited HeLa cell viability. The in vivo anti-cancer efficacy of CisPANP was evaluated in EAC cell line-induced CC mice model. The tumour volume in CisPANP was significantly reduced as compared to pure cisplatin (pure Cis). CisPANP was well-retained making Cis available in the vagina. From the histopathology, significant adverse effects were not observed in the surrounding tissue of tumour treated with CisPANP, indicating its safety. From the observations of the present investigation, CisPANP could serve as a potential candidate for the localised treatment of CC.

Evaluating the Impact of Phosphatic Fertilizers on Soil Nutrients and Morphological Traits of Wheat Varieties Under Field Conditions

2025-06-18
Khalid Hussain Khokhar , Erdona Demiraj , Altaf Hussain Lahori +7 more | Research Square (Research Square)
<title>Abstract</title> This study addressed the challenge of phosphorus deficiency in calcareous soils, which limits crop productivity. A field experiment was conducted to evaluate the effects of phosphatic fertilizers, including DAP, … <title>Abstract</title> This study addressed the challenge of phosphorus deficiency in calcareous soils, which limits crop productivity. A field experiment was conducted to evaluate the effects of phosphatic fertilizers, including DAP, NP, and SSP, applied at dose of 84 kg P<sub>2</sub>O<sub>5</sub> ha⁻¹, on soil nutrient dynamics and the morphological traits of three wheat varieties: TD-1, SKD-1, and TJ-83. For the experiment was utilized a randomized complete block design with treatments applied to soil and crops under controlled field conditions. Soil properties such N, P, K, EC, pH, and OM, along with wheat morphological traits, were assessed. The results indicate that DAP fertilizer significantly increased soil N and P levels, while SSP was more effective in enhancing soil K. SSP also increased soil EC, whereas pH decreased with all phosphatic fertilizers compared to the control. Among the wheat varieties, TJ-83 exhibited the highest grain yield (3049 kg ha⁻¹) with NP fertilizer. Notably, DAP improved the seed index and grain nutrient content compared to other treatments, with by 51.33g for TD-1 variety. These findings align with other studies report by the scientist, highlighting the efficacy of phosphatic fertilizers in improving soil fertility and crop traits under challenging soil conditions. This finding contributes to optimizing phosphorus fertilizer use for sustainable wheat production and emphasizes the need for long-term experiments integrating innovative amendments like biochar and nanotechnology to enhance soil health and crop productivity.

Nutritional Profile and Sensory Acceptability of Sprouted Cowpea Flour Fortified Kokoro (Maize-Based Snack)

2025-06-18
Tawakalitu E. Aruna , Oludolapo Osunrinade , A. O. Raji +3 more | Bulletin of the Transilvania University of Brasov Series II Forestry • Wood Industry • Agricultural Food Engineering
Kokoro is a widely enjoyed traditional Nigerian snack made from deep-fried, fermented maize. It is popular among both adults and children, but is known for its low protein and micronutrient … Kokoro is a widely enjoyed traditional Nigerian snack made from deep-fried, fermented maize. It is popular among both adults and children, but is known for its low protein and micronutrient content. In this study, Kokoro samples were prepared using a mixture of white maize and sprouted cowpea flour at varying proportions: 100% maize (UFK); 95% maize, 5% sprouted cowpea (FKA); 90% maize, 10% sprouted cowpea (FKB); 85% maize, 15% sprouted cowpea (FKC) and 80% maize, 20% sprouted cowpea (FKD). The proximate composition, mineral content, vitamin A levels, and amino acid profile of both fortified (with sprouted cowpea flour) and unfortified kokoro samples were evaluated using standard methods. The data collected were analysed using SPSS. Crude protein, crude fibre, ash, fat, and moisture contents ranged from 10.05-15.11%, 2.04-2.72%, 1.67-2.47%, 10.68-18.68%, and 3.25- 3.65%, respectively, while carbohydrate declined from 72.30-57.86%. The results showed that the inclusion of sprouted cowpea flour significantly enhanced the nutritional value of the fortified kokoro samples. The mineral and vitamin A contents of the fortified kokoro were significantly higher compared to the control sample. Additionally, the amino acid profile analysis revealed that fortification with sprouted cowpea flour significantly improved the amino acid composition of the fortified kokoro samples. Sample FKD had the highest proximate, mineral, and vitamin contents, while FKA was the most preferred kokoro sample by the panellists. Fortification of kokoro with sprouted cowpea flour significantly improved its nutritional value, with higher and better chemical and amino acid compositions compared to the unfortified sample.

Biochemical Analysis of Wheat Milling By-Products for Their Valorization as Potential Food Ingredients

2025-06-18
Chiara Suanno , Lorenzo Marincich , Simona Corneti +6 more | International Journal of Molecular Sciences
Wheat bran forms the outermost part of the kernel, which is typically discarded as a by-product. Depending on the milling process, bran can be separated into four fractions: coarse bran … Wheat bran forms the outermost part of the kernel, which is typically discarded as a by-product. Depending on the milling process, bran can be separated into four fractions: coarse bran (CB), coarse weatings (CW), fine weatings (FW), and low-grade flour (LGF). This study aimed to analyze the macronutrient and bioactive compound profiles of these four by-products across five cultivars and two wheat mixtures. Dietary fibers, free and bound phenolics, phytic acid, fatty acids, and aleurone layer markers were examined in all samples. The results indicate that insoluble fibers, phenolic compounds, and phytic acid decreased from CB to LGF, whereas soluble fiber content exhibited a greater variability among fractions. In all samples, coarse bran was the richest fraction in the protein 7S globulin. The same fraction from the two commercial mixtures and Manitoba cultivar exhibited significantly higher levels of bound ferulic acid compared to the other cultivars (+34%). Manitoba CB also had the highest oleic acid content (18.04% of total lipid content) among all samples, followed by the Rumeno cultivar (17.75%), which also had the highest linolenic acid content (6.35%). Given their health-promoting and technological potential, these by-products could be selectively used to enrich food products and dietary supplements with functional nutrients.

Old player, new roles: defining the role of the plastidial phosphorylase

2025-06-18
David Seung , Sławomir Orzechowski , Joerg Fettke | New Phytologist
Summary The plastidial phosphorylase (Pho1 or Phs1; E.C. 2.4.1.1) is a ubiquitous enzyme among plants that catalyzes the formation and degradation of glucans. Although the first report connecting Pho1 with … Summary The plastidial phosphorylase (Pho1 or Phs1; E.C. 2.4.1.1) is a ubiquitous enzyme among plants that catalyzes the formation and degradation of glucans. Although the first report connecting Pho1 with starch metabolism came out &gt; 80 years ago, its precise role is still a matter of debate. In this article, we evaluate the catalytic and regulatory mechanisms of Pho1 in the context of known mechanisms in its animal, fungal, and bacteria homologs. We further discuss recent breakthroughs in understanding Pho1's function in initiating starch granule formation. This role is relevant to both photosynthetic and nonphotosynthetic tissues, as loss of Pho1 affects the regulation of the number of transitory starch granules in Arabidopsis leaves under various metabolic contexts, as well as the number of storage starch granules and/or starch granule morphology in wheat endosperm and potato tubers. Our comparison of phosphorylases across kingdoms reveals several regulatory mechanisms that require further investigation in plants. We also discuss emerging research on Pho1 protein interactions that give rise to other metabolic processes, such as photosynthesis. Overall, these multiple emerging roles of phosphorylase emphasize its importance in plant metabolism and its broad potential as a target for crop improvement.

Impact of Traditional Food Processing Techniques on Mineral Bioaccessibility in Ghanaian Fermented Millet-Based Koko and Zoomkoom

2025-06-18
Alhassan Wuni , Francis Alemawor , Felix Charles Mills-Robertson +2 more | Foods
In this study, the impacts of traditional processing on phytates contents, phytate: mineral molar ratios, and the bioaccessibility of calcium, iron, and zinc in three traditional koko production units (KP1, … In this study, the impacts of traditional processing on phytates contents, phytate: mineral molar ratios, and the bioaccessibility of calcium, iron, and zinc in three traditional koko production units (KP1, KP2, and KP3) and two zoomkoom production units (ZP1 and ZP2) products were assessed based on the variations in their traditional processing techniques. The total calcium content of ZP1 was ranked the highest (58.02 mg/100 g, p < 0.05) compared to other processed samples. A high total value of iron (17.76 mg/100 g, p < 0.05) was revealed among koko compared to zoomkoom. Whereas KP3 and ZP2 showed the highest (p < 0.05) amount of zinc (3.34 mg/100 g). ZP1 showed a calcium bioaccessibility of 6.3% (p < 0.05). The iron bioaccessibility was within the average range of 5-30%, with KP1 ranking the highest (21.8%), while ZP1 showed the highest value (42.2%) (p < 0.05) in bioaccessibility of zinc among the zoomkoom products. The processing techniques adopted caused up to a 56.7% to 76.76% reduction (p < 0.05) of phytic acid in the pearl millet, leading to a decrease in the molar ratios of [Ca]:[Phy], [Fe]:[Phy], and [Phy]:[Zn]. However, the phytic acid content varied among the koko and zoomkoom, corresponding with the varied inhibitory mechanism indices reported. In brief, a positive correlation was shown between the traditional processing techniques, phytate, and in vitro bioaccessibility of minerals, indicating the consumption of koko and zoomkoom as a good source of functional minerals.

Effects of coating on recovery of <i>Escherichia coli</i>-derived phytase under different steam pelleting conditions

2025-06-14
Yuming Wang , Hu Zhang , Ning Cao +3 more | Translational Animal Science
Abstract The objective of this study was to evaluate the effect of coating on the recovery rate (RR) of phytase activity during the steam conditioning-pelleting process. A split-plot design was … Abstract The objective of this study was to evaluate the effect of coating on the recovery rate (RR) of phytase activity during the steam conditioning-pelleting process. A split-plot design was employed, with phytases assigned to the main plot and two conditioning temperatures (75 or 85 °C) assigned to the subplot. The whole plot was repeated four times. In Exp. 1, six phytases were analyzed, including an uncoated phytase (NP) NP1 (NP1), two coated phytases (CP) CP1 and CP2 derived from NP1, and three commercial phytases (MP) MP1-MP3. In Exp. 2, coating technology was refined based on the results of Exp. 1, and nine phytases were analyzed, including an NP2, five coated phytases CP3-CP7 derived from NP2, and three commercial phytases MP4-MP6. Phytase activity after the steam-conditioning, pelleting, and cooling process was analyzed, and the RR of phytase activity was calculated for each process. In Exp. 1, significant interactions between phytase and conditioning temperature on the RR of phytase activity were observed (P &amp;lt; 0.05). The RR of CP1 and CP2 did not differ from that of NP1. Commercial phytase MP3 exhibited a lower RR than the other four phytases when conditioned at 75 ℃ (P &amp;lt; 0.05). Except for MP3, the RR of phytases decreased as the conditioning temperature increased (P &amp;lt; 0.05). In Exp. 2, the RR of phytase decreased as the conditioning temperature increased from 75 to 85 ℃ (P &amp;lt; 0.05). Compared with NP2, the RR increased, and the loss rate of activity for all five coated phytase (CP3-CP7) decreased after the conditioning process (P &amp;lt; 0.05). Commercial phytase MP4 and MP6 had comparable RR to NP2, while MP5 exhibited a comparable RR to CP3-CP7. In conclusion, the coating technology used in Exp. 1 did not increase the RR of phytase during the pelleting process, whereas the improved coating process employed in Exp. 2 effectively increased the thermostability of phytase.

PHYTASE AS A FACTOR IN PHOSPHORUS ABSORPTION

2025-06-12
Olena Kananykhina , Т. Turpurova | Grain Products and Mixed Fodder’s
The modern world cannot be imagined without the consumption of biotechnology products. One of the key aspects of this development is the provision of high-quality and effective animal feed. Enzymes … The modern world cannot be imagined without the consumption of biotechnology products. One of the key aspects of this development is the provision of high-quality and effective animal feed. Enzymes play a special role in animal nutrition, their industrial production and use takes place in many countries of the world. This is due to the fact that approximately one third of the organic matter contained in feed is not digested by the animal. Reducing these losses by 2-3% allows obtaining additional hundreds of tons of livestock products. It is especially recommended to introduce enzymes into the diet of young farm animals, whose enzymatic digestive system is not yet sufficiently developed. The biosynthesis and activity of digestive enzymes in the animal body undergo significant changes with age, growth rate, and diet composition, which results in different utilization of nutrients. The introduction of enzyme preparations into compound feeds ensures stable digestion conditions and better transformation of feed into livestock products. Today, the cost of mineral supplements is rapidly increasing. To solve the problem of optimizing energy and mineral components, increasing the availability of phosphorus and other mineral elements present in compound feeds, use the enzyme phytase. In grain feeds, a significant part of the phosphorus is chemically bound by phytates. The basis of phytates is inositol, one molecule of which connects six molecules of phosphoric acid via an ester bond. Only phytase is capable of breaking down phytates - an enzyme of plant or microbial origin, the addition of which to the diet of farm animals, including laying hens, improves phosphorus digestibility and balances the calciumphosphorus ratio. The current state of the grain processing industry is analyzed and the feasibility of using grain processing byproducts in poultry feeding is substantiated. Screening showed that phytase increases the bioavailability of nutrients contained in plant-based feeds, and also allows for a significant reduction in the level of inorganic phosphate input. The use of enzymes with different spectrums of action in feeding is an effective mechanism for regulating the mineral nutritional content of the diet by increasing the availability of protein and energy. It also makes it possible to replace expensive feed components with cheaper ones and reduce the cost of livestock products.

Characterization of Phenolics and Influence of Phytic Acid Content on Iron and Zinc Bioaccessibility in Chapati Prepared From Diverse Pearl Millet Genotypes

2025-06-11
Tejveer Singh , Suneha Goswami , Ansheef Ali +7 more | Molecular Nutrition & Food Research
ABSTRACT This study investigates the influence of phytic acid on Fe and Zn bioaccessibility and impact of phenolics on free radical scavenging activity in 13 diverse pearl millet (PM) genotypes. … ABSTRACT This study investigates the influence of phytic acid on Fe and Zn bioaccessibility and impact of phenolics on free radical scavenging activity in 13 diverse pearl millet (PM) genotypes. Forty‐three phenolic compounds were identified using UPLC‐(ESI)‐QToF‐MS. Free (173.01–217.11 mg GAE/100 g), bound (102.97–142.52 mg GAE/100 g), and total phenolic content (286.04–337.63 mg GAE/100 g) varied significantly among genotypes. Phenolic content positively correlated with radical scavenging activity (36.43%–47.56%, DPPH assay). INFOGEST in vitro digestion showed increasing phenolic bioaccessibility from oral (12.58%–23.55%) to gastric (48.4%–72.25%) to intestinal (67.17%–90.26%) phases. Bioaccessibility of Fe (10.55%–14.46%) and Zn (13.48%–19.79%) was negatively correlated with phytic acid (629.02–797.71 mg/100 g) content. WGI 100, with the lowest phytic acid content, had the highest bioaccessibility, whereas Dedha Bajra, with the highest phytic acid content, had the lowest bioaccessibility of Fe and Zn recorded. PM genotypes are rich in phenolics, having high radical scavenging potential. However, higher phytic acid content reduced Fe and Zn bioaccessibility, reinforcing its antinutritional effect on mineral bioavailability.

Multiple Inositol Polyphosphate Phosphatase ; A Hidden Phytate Digester with Bioactive Function Potential in Animal husbandry - A review

2025-06-10
Jaiesoon Cho | Animal Bioscience
The objective of this review was to describe the enzymatic properties of multiple inositol polyphosphate phosphatase (MINPP1/MIPP) as an unusual member of histidine acid phosphatase, distinct from conventional microbial phytases … The objective of this review was to describe the enzymatic properties of multiple inositol polyphosphate phosphatase (MINPP1/MIPP) as an unusual member of histidine acid phosphatase, distinct from conventional microbial phytases and their additional physiological functions besides degrading phytate. Considering parameters such as pH activity profile, substrate specificity, catalytic efficiency, and stability, MINPP1 is of merit as a novel phytase source for developing an ideal feed additive supported by functional metagenomics fused with recombinant DNA technology and classical protein engineering. In addition, MINPP1 appears to be involved in some biological activities such as cell survival, stress, lipopolysaccharide (LPS) and inorganic polyphosphate-induced inflammatory response, milk fatty acid composition-related metabolism and bone-related growth and pathophysiology, which can be important for the production performance of farm animals. Future directions need profound studies revealing the direct effects of MINPP1 on these physiological events.

Productivity of Common Bean (&lt;i&gt;Phaseolus vulgaris&lt;/i&gt; L.) and Availability of Phosphorous under Different Sources of Phosphorous

2025-06-04
Walelign Demisie , Tesfu Mengistu , Tigist Abrham | Journal of Agricultural and Marine Sciences [JAMS]

Enzymatic polishing of pearl millet grains: A novel approach to reduce decortication losses

2025-06-03
T. Jayasree Joshi , P. Srinivasa Rao | Journal of Cereal Science

Optimization, Partial Purification and Application of Phytase Enzyme in decreasing Phosphorus Level in Environment using Phytase as Poultry Feed

2025-06-01
Krishpa Shah | Ecology Environment and Conservation
Phytic acid was discovered in 1903, and is found to be nearly ubiquitous component in cereals and grains. It is found to be 80% or more in plants, especially in … Phytic acid was discovered in 1903, and is found to be nearly ubiquitous component in cereals and grains. It is found to be 80% or more in plants, especially in legumes. Monogastric animals feeding on plants or grains are unable to utilize the phosphate which is bounded to phytic acid. Thus, there are number of phytate degrading enzymes which have been reported and studied, one of them is phytase enzyme. Phytase is also found to be used in the area of nutrition, environment and biotechnology. It has capability to hydrolysed phytate to myoinositol and inorganic phosphate. It releases phosphorus, making its availability for absorption and utilization by monogastric animals (hens, chickens, pigs, swines, etc.) and thereby reducing bounded phosphorus excretion which is in unusable form in environment. Dietary addition of phytase in monogastric animals have shown that it can decrease total phosphorus level in the manure. In several trails, it becomes apparent that manure from chickens fed phytase contained more soluble phosphorus than manure from chickens fed control diet. It was found that microorganisms having ability to produce phytase enzyme and hence can be utilized by monogastric animals as additional supplement in feed. Thus phytase producing bacteria were isolated from the different samples of poultry farm soil available in Valsad and nearby areaon PSM (phytase screening medium). Enzyme activity and optimization of enzyme production was studied followed by partial purification and SDS PAGE for its estimation of molecular weight. Application of phytase enzyme was studied on poultry as the isolated enzyme was found to be extracellular in nature and showed the conversion of phytate to inorganic phosphorus and a positive step towards the problem of eutrophication.

The Effects of Germination and Different Milling Degrees on the Nutritional Properties of Rice Bran

2025-06-01
Chong Xie , Yujie Liu , Lei Su +5 more | Journal of Cereal Science

Immobilization of Porcine Trypsin in Superparamagnetic Nanoparticles: Enzyme Activity and Stability

2025-06-01
Isabella Fernandes Souza Aversa , Marcello H. S. Cavalcanti , Thalles Maranesi Pereira +7 more | ACS Omega
This study explores the immobilization of porcine trypsin (PT) on superparamagnetic iron oxide nanoparticles (SPIONs) via adsorption, with a focus on both immobilization conditions and a comprehensive energetic evaluationan aspect … This study explores the immobilization of porcine trypsin (PT) on superparamagnetic iron oxide nanoparticles (SPIONs) via adsorption, with a focus on both immobilization conditions and a comprehensive energetic evaluationan aspect often neglected in the literature. Isothermal titration calorimetry (ITC) revealed that interactions at pH 8.0 are energetically favorable, with a ΔH° of -43.0 kJ mol-1, suggesting robust noncovalent interactions. PM6 calculations confirmed the stability of the adsorption. The resulting nanobiocatalyst showed over 75% activity recovery at pH 8.0 and retained around 40% activity after four reuse cycles, demonstrating its efficiency and robustness. The detailed energetic analysis provides critical insights for optimizing immobilization processes, impacting cost and technical feasibility, and advancing the understanding of enzyme-support interactions for scalable applications in biocatalysis.

Augmenting Protein-Rich Biomass from Desert Vegetable Waste: Effects of Various Fermentation Parameters

2025-06-01
Nur Fathin Ruslan , Noormazlinah Ahmad , Antonio Sanfilippo +3 more | Waste and Biomass Valorization

Development of proteinious Gluten-free, Chickpea cookies with Monk fruit extract

2025-05-31
| International Research Journal of Modernization in Engineering Technology and Science

Unveiling the Antinutritional Factors in Millets: A Comprehensive Review

2025-05-31
S Navinraj , Veera Ranjani Rajagopalan , S. Manonmani +4 more | ACS Food Science & Technology

ВПЛИВ СТРОКІВ СІВБИ, СОРТУ ТА УДОБРЕННЯ НА ФРАКЦІЙНИЙ І АМІНОКИСЛОТНИЙ СКЛАД БІЛКА ЗЕРНА КВАСОЛІ ЗВИЧАЙНОЇ

2025-05-30
О. В. Овчарук , В. І. Овчарук , О. В. Ткач +2 more | Podilian Bulletin Agriculture Engineering Economics
Вивчено вплив строків сівби та удобрення на амінокислотний склад білка зерна сортів квасолі звичайної Phaseolus vulgaris L. Цінність квасолі, насамперед, визначається підвищеним вмістом у зерні добре розчинного і засвоюваного білка, … Вивчено вплив строків сівби та удобрення на амінокислотний склад білка зерна сортів квасолі звичайної Phaseolus vulgaris L. Цінність квасолі, насамперед, визначається підвищеним вмістом у зерні добре розчинного і засвоюваного білка, який перетравлюється краще за білок інших зернобобових культур. За хімічним складом насіння квасолі містить, %: білка 17–33, жиру – 0,8–3,6, крохмалю – 50–60, клітковини – 5–8, цукру – 5–6, золи – близько 4%. Білок квасолі представлений великою кількістю цінних амінокислот, необхідних для харчування, а саме, %: аргініну – 8,1–9,9, гістидину – 2,3–3,6, лізину – 3,4–5,7, метіоніну – 1,7–1,9, тирозину – 2,4–3, триптофану – 0,8–1,8, цистину – 1,2–1,6. Цукри приставлені в основному глюкозою, фруктозою та сахарозою. Також насіння квасолі містить мінеральні речовини, %: K2О – 1,72, Na2O – 0,06, CaO – 0,24, MoO – 0,29, P2O5 – 1,38. Зміна якісного складу залежить від досліджуваних факторів. В умовах сухого клімату, в період росту і розвитку рослин квасолі, в насінні, особливо під час дозрівання, нагромаджується більше глобулінів і менше водорозчинних білків, порівняно з більш сприятливими умовами. Насіння квасолі містить усі незамінні амінокислоти, проте деяких із них недостатньо, зокрема метіоніну. Крім цього, на вміст вільних амінокислот, випливають умови живлення рослин. Так, від підвищення доз азотних добрив змінюються їх показники. При одній і тій же дозі азоту менш продуктивні сорти нагромаджують відносно більше білка, в порівнянні з високопродуктивними сортами, які відрізняються за інтенсивністю фотосинтетичної діяльності і здатністю синтезувати їх в умовах достатнього азотного живлення. Результатами досліджень встановлено, що залежно від строків сівби, сортів та удобрення змінювався якісний склад зерна квасолі. Найвищі показниками вмісту загального азоту встановлено від сівби 30.04–1.05 і 21–23.05 з середніми значеннями 4,36 і 4,30%, відповідно. Із внесенням добрив показники загального азоту від сівби 21–23.04 і 30.04–1.05 становили 4,11 і 4,04%. Вміст сірковмістних амінокислот білка квасолі звичайної зменшується від ранніх до більш пізніх строків сівби. У сорту Мавка строки сівби не впливали на показники цієї групи амінокислот. В сумі незамінних амінокислот найбільша питома вага у лізина – 20–25 %, лейцина – 20-25 %, фенілаланіна – 14–18 %, найменше – з метіоніна – 0,4–3,2 %.

Thermal proteome profiling identifies mitochondrial aminotransferases involved in cysteine catabolism via persulfides in plants

2025-05-28
Björn Heinemann , Jannis Moormann , Shivsam Bady +3 more | bioRxiv (Cold Spring Harbor Laboratory)
Cysteine is a central metabolite in plant sulfur metabolism, with key roles in biosynthesis, redox regulation, and stress responses. While a mitochondrial cysteine degradation pathway has been described, the enzyme … Cysteine is a central metabolite in plant sulfur metabolism, with key roles in biosynthesis, redox regulation, and stress responses. While a mitochondrial cysteine degradation pathway has been described, the enzyme catalyzing its initial transamination step remained unidentified. Here, we applied thermal proteome profiling (TPP) to Arabidopsis mitochondria to uncover cysteine-interacting proteins. TPP successfully detected known cysteine-utilizing enzymes, validating its utility in plant metabolic research. Among newly identified targets were two aminotransferases annotated as alanine and aspartate aminotransferases that catalyze the transamination of cysteine to 3-mercaptopyruvate in vitro. These enzymes, together with the sulfurtransferase STR1 and the persulfide dioxygenase ETHE1, reconstituted a complete mitochondrial cysteine catabolic pathway. Kinetic data indicate that alanine aminotransferase, in particular, may function in vivo under physiological cysteine levels. Additionally, GABA aminotransferase was inhibited by cysteine, suggesting a regulatory role in stress metabolism. Beyond enzyme identification, the dataset provides a resource for exploring cysteine-mediated regulation of transporters, RNA-editing factors, and respiratory components. Given cysteine's emerging role as a metabolic signal in stress responses, and the importance of allosteric regulation in amino acid metabolism, these findings highlight the broader regulatory potential of cysteine-protein interactions in plants. This study demonstrates the utility of TPP for elucidating metabolite-protein networks and advancing our understanding of plant mitochondrial metabolism.

Effects of polyphenols on the functional properties, digestibility, and iron bioavailability of potato protein–iron complexes

2025-05-28
Sisheng Li , Minna Luo , Zili Gao +4 more | Food Chemistry

ÇİLEK (Fragaria x ananassa Duch.) BİTKİSİNDE FOLİK ASİT UYGULAMALARININ VERİM VE KALİTEYE ETKİSİ

2025-05-28
Adem Güneş | Erciyes Tarım ve Hayvan Bilimleri Dergisi
Çilek yetiştiriciliğinde folik asit uygulamalarının verim ve kalite kriterleri üzerine etkilerinin araştırıldığı bu çalışma, Erciyes Üniversitesi Ziraat Fakültesi araştırma seralarında “tesadüf blokları deneme desenine” göre dört tekerrürlü olarak hazırlanan saksılarda … Çilek yetiştiriciliğinde folik asit uygulamalarının verim ve kalite kriterleri üzerine etkilerinin araştırıldığı bu çalışma, Erciyes Üniversitesi Ziraat Fakültesi araştırma seralarında “tesadüf blokları deneme desenine” göre dört tekerrürlü olarak hazırlanan saksılarda gerçekleştirilmiştir. Çalışma materyali olarak “Albion” çilek çeşidi tercih edilmiştir. Saksılara 0 mM (kontrol), 20 mM, 40 mM, 80 mM folik asit dozlarını dikimden 30, 60 ve 90 gün sonrasında karşılaştırmaları yapılmak üzere oluşturulan sera denemesinin hasat sonrası elde edilen veri ortalamalarına göre; en yüksek meyve boyu (29,51 mm) 30.gün 80 mM uygulamasından, en yüksek meyve eni (22,10 mm) 30.gün 20 mM uygulamasından, en yüksek SÇKM (%13,3) 90.gün 20 mM uygulamasından, en yüksek рH ( 3,46 pH), 90.gün 40 mM uygulamasından, en yüksek ortalama meyve ağırlık (8,01 g bitki-1 ) 30.gün 20 mM elde edilmiştir. En düşük veri ortalamalarına göre; en düşük meyve boyu (26,07 mm) 60.gün 0 mM uygulamasından, en düşük meyve eni (20,10 mm) 90.gün 40 mM uygulamasından, en düşük SÇKM (% 9,9) 30.gün 40 mM uygulamasından, en düşük рH (3,03 pH) 90.gün 80 mM uygulamasından, en düşük ortalama meyve ağırlık (6,14 g bitki-1) 60.gün 0 mM elde edilmiştir. Folik asit uygulama sonuçlarının meyve ağırlığına olan etkisi incelendiğinde, 20 mM folik asit uygulamasının, dikimden 30 gün sonra uygulanması ile optimum değerler alınmış olup, uygun koşullarda yetiştirilen bitkilere uygulanmasıyla başarılı sonuçlar alınabileceği düşünülmektedir.

Effect of citric waste fermented with yeast waste pellet and roughage-to-concentrate ratio on gas production, digestibility, and fermentation characteristics using an in vitro gas production technique

2025-05-28
Natdanai Kanakai , Sawitree Wongtangtintharn , Chaichana Suriyapha +6 more | BMC Veterinary Research

Nutrient analysis of the Harpodon nehereus as a basic ingredient for the nutritional supplementation of pregnant mothers and children

2025-05-28
Nur Asmi , Wasmen Manalu , I Ketut Mudite Adnyane +1 more
The utilization of Harpodon nehereus (nomei fish) flour needs to be explored as limited research focuses on its chemical characteristics. This study aims to investigate the potential of H. nehereus … The utilization of Harpodon nehereus (nomei fish) flour needs to be explored as limited research focuses on its chemical characteristics. This study aims to investigate the potential of H. nehereus as an alternative raw material for producing nutrition for pregnant women and children, mainly targeting high protein content and omega-3, omega-6, and omega-9 fatty acids. The research used gas chromatography with flame ionization detection (GC-FID) laboratory analysis design and chemical characteristics using proximate analysis. The analysis of the chemical characteristics of several fish meals revealed the following composition: fat content was 3.38%, ash content was 17.7%, crude fiber was 0.98%, moisture content was 9.8%, carbohydrate content was 5.09%, calcium was 2.84%, phosphorus was 1.91%, and protein content was 62.9%. The results of GCFID gas chromatography analysis showed that the total saturated fatty acids were 25.16%, while the total unsaturated fatty acids were 25.14%, consisting of 11.7% MUFA, and 13.44% polyunsaturated fatty acids (PUFA). From the results of gas chromatography analysis, it can be concluded that the omega-9 fatty acid content in H. nehereus oil is higher than omega-6 and omega-3. These results indicated that H. nehereus can be developed and used as a basic ingredient in fulfilling pregnant women's and children's nutritional needs.