Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L. |
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Authors: | Gloria Urbano Sławomir Frejnagel Jesús M Porres Pilar Aranda Elena Gomez-Villalva Juana Frías María López-Jurado |
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Affiliation: | (1) Departamento de Fisiología, Facultad de Farmacia, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, Granada, 18071, Spain;(2) Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland;(3) Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, Madrid, 28006, Spain |
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Abstract: | The effect of dephytinization of Pisum sativum, L. flour on the bioavailability of Mg and Zn was evaluated in growing rats. Processing of legume flours under optimal conditions
for phytase activity (pH 5.5, 37 °C, 60 min) and subsequent removal of the soaking solution led to a 42 and 61% reduction
in the content of Mg and Zn, respectively. Treatment with phytase led to an additional reduction in the concentration of the
above-mentioned seed flour components, compared to the raw pea flour (69% and 74% for Mg and Zn, respectively). The considerable
reduction in the content of inositol phosphates with high degree of phosphorylation attained under both processing conditions
did not affect the digestive utilization of Mg, whereas the metabolic utilization of this mineral increased significantly.
The digestive and metabolic utilization of Zn increased significantly in response to both processes assayed, reaching the
highest values in the experimental group that was fed the phytase-treated pea flour diet. The amount of Mg retained by the
experimental animals was reflected in the content of this mineral in the different tissues studied (femur, sternum, kidney,
and heart), whereas no correlation was found in the case of Zn. |
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Keywords: | Pisum sativum L Phytase Magnesium Zinc Bioavailability |
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