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Phytic acid

 
Sci-Tech Dictionary: phytic acid
(′fīd·ik ′as·əd)

(organic chemistry) C6H6[OPO(OH)2]6 An acid found in seeds of plants as the insoluble calcium magnesium salt (phytin); derived from corn steep liquor; inhibits calcium absorption in intestine; used to treat hard water, to remove iron and copper from wines, and to inactivate trace-metal contaminants in animal and vegetable oils.


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Food and Fitness: phytic acid
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A combination of inositol (a substance related to hexose sugars) and phosphorous. In the gut, phytic acid reduces the absorption of some minerals (e.g. calcium, iron, magnesium, and zinc) by forming insoluble salts with the minerals. Relatively high concentrations of phytic acid occur in wholegrain cereals and some other foods rich in fibre.

Calcium was first added to flour because of the suspicion that high levels of phytic acid in bread interfere with calcium absorption and cause rickets. However, the link between rickets and foods rich in phytic acid is far from conclusive and it is not certain to what extent these foods interfere with mineral absorption. There is some evidence that those who regularly eat high fibre diets adapt to the high phytic acid content by secreting an enzyme which can break phytic acid down into inositol and phosphorus.

Dental Dictionary: phytic acid
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(fī′tik)
n

A component of some high-fiber foods, including many cereal grains that may, in excessive amounts, cause constipation or interfere with the body’s ability to absorb minerals.

Veterinary Dictionary: phytic acid
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Used synonymously with phytate. See also phytin.

Wikipedia: Phytic acid
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IP6 redirects here. For the Internet Protocol, see IPv6
Phytic acid
Phytic acid.svg
IUPAC name
Identifiers
CAS number 83-86-3 Yes check.svgY
PubChem 890
SMILES
Properties
Molecular formula C6H18O24P6
Molar mass 660.04 g mol−1
 Yes check.svgY (what is this?)  (verify)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Phytic acid (known as inositol hexakisphosphate (IP6), or phytate when in salt form) is the principal storage form of phosphorus in many plant tissues, especially bran and seeds.[1]

Inositol penta- (IP5), tetra- (IP4), and triphosphate (IP3) are also called phytates.

Contents

Significance in agriculture

Phosphorus in phytate form is, in general, not bioavailable to non-ruminant animals because they lack the digestive enzyme phytase, which is required to separate phosphorus from the phytate molecule. On the other hand, ruminants readily use phytate because of the phytase produced by rumen microorganisms.[2]

In most commercial agriculture, non-ruminant livestock such as swine and fowl are fed mainly grains such as maize, and legumes such as soybeans.[citation needed] Because phytate from these grains and beans is unavailable for absorption, the unabsorbed phytate passes through the gastrointestinal tract, elevating the amount of phosphorus in the manure.[2] Excess phosphorus excretion can lead to environmental problems such as eutrophication.[3]

The bioavailability of phytate phosphorus can be increased by supplementation of the diet with the enzyme phytase.[citation needed] Also, viable low-phytic acid mutant lines have been developed in several crop species in which the seeds have drastically reduced levels of phytic acid and concomitant increases in inorganic phosphorus.[4] However, reported germination problems have hindered the use of these cultivars thus far.[citation needed]

Phytates also have the potential to be used in soil remediation, to immobilize uranium, nickel and other inorganic contaminants.[5]

Food science

Phytic acid is found within the hulls of nuts, seeds, and grains.[1] In-home food preparation techniques can reduce the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree. More effective methods are soaking in an acid medium, lactic acid fermentation, and sprouting.[6]

Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron, and zinc, and can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake, such as those in developing countries.[7][8] On the other hand, it has been shown that phytic acid is protective against osteoporosis, and low consumption of phytate should be considered a risk factor for osteoporosis.[9] It also acts as an acid, chelating the vitamin niacin, which is basic, causing the condition known as pellagra.[10] In this way, it is an anti-nutrient, despite its theraputic effects (see below) which simultaneously make it a beneficial phytochemical.[1] For people with a particularly low intake of essential minerals, especially young children and those in developing countries, this effect can be undesirable.

Binding of calcium with phytic acid depends on PH.[11]

"Probiotic lactobacilli, and other species of the endogenous digestive microflora as well, are an important source of the enzyme phytase which catalyses the release of phosphate from phytate and hydrolyses the complexes formed by phytate and metal ions or other cations, rendering them more soluble, ultimately improving and facilitating their intestinal absorption"[12]

Ascorbic Acid (vitamin C) can reduce phytic acid effects on iron.[13]

Food sources of Phytic Acid[14]
Food [% minimum dry] [% maximum dry]
Sesame seeds flour 5.36 5.36
Brazilnuts 1.97 6.34
Almonds 1.35 3.22
Tofu 1.46 2.90
Linseed 2.15 2.78
Oat Meal 0.89 2.40
Beans, pinto 2.38 2.38
Soy protein concentrate 1.24 2.17
Soybeans 1.00 2.22
Corn 0.75 2.22
Peanuts 1.05 1.76
Wheat flour 0.25 1.37
Wheat 0.39 1.35
Soy beverage 1.24 1.24
Oat 0.42 1.16
Wheat germ 0.08 1.14
Whole wheat bread 0.43 1.05
Brown rice 0.84 0.99
Polished rice 0.14 0.60
Chickpeas 0.56 0.56
Lentils 0.44 0.50

Therapeutic uses

Phytic acid may be considered a phytonutrient, providing an antioxidant effect.[1][15] Phytic acid's mineral binding properties may also prevent colon cancer by reducing oxidative stress in the lumen of the intestinal tract.[16] Researchers now believe that phytic acid, found in the fiber of legumes and grains, is the major ingredient responsible for preventing colon cancer and other cancers.[1][17]

It has been shown that phytic acid is protective against Parkinson's disease in vitro.[18] The compound significantly decreased apoptotic cell death induced by 1-methyl-4-phenylpyridinium in a cell culture model. It is also known that, at least in rodents, phytic acid crosses the blood-brain barrier[19], and so, there is a strong possibility that neuroprotection occurs in vivo as well.

Phytic acid's chelating effect may serve to prevent, inhibit, or even cure some cancers by depriving those cells of the minerals (especially iron) they need to reproduce.[1] The deprivation of essential minerals like iron would, much like other broad treatments for cancers, also have negative effects on non-cancerous cells. It is unknown whether this would affect other cells in the body that require iron (such as red blood cells) or whether the deprivation of minerals is more localized to the internal colon region.[citation needed]

Phytic acid is one of few chelating therapies used for uranium removal.[20]

As a food additive, phytic acid is used as a preservative with E number E391.[citation needed]

See also

References

  1. ^ a b c d e f Phytic acid
  2. ^ a b Council for Agricultural Science and Technology (CAST) (2002), Animal diet modification to decrease the potential for nitrogen and phosphorus pollution, Issue Paper No. 21, Ames, IA, USA: CAST 
  3. ^ Mallin, Michael A.; Cahoon, Lawrence B. (2003), "Industrialized animal production: A major source of nutrient and microbial pollution to aquatic ecosystems", Population and Environment 24 (5): 369–385, May 2003, doi:10.1023/A:1023690824045 
  4. ^ Milling and baking quality of low Phytic Acid wheat M.J Guttieri et al doi:10.2135/cropsci2006.03.0137
  5. ^ Seaman, John C.; Hutchison, Jessica M.; Jackson, Brian P.; Vulava, Vijay M. (January 1, 2003), "In situ treatment of metals in contaminated soils with phytate", J. Environ. Qual. 32 (1): 153–161, PMID 12549554, http://jeq.scijournals.org/cgi/content/abstract/32/1/153 
  6. ^ Phytates in cereals and legumes
  7. ^ Hurrell RF (September 2003). "Influence of vegetable protein sources on trace element and mineral bioavailability". J. Nutr. 133 (9): 2973S–7S. PMID 12949395. http://jn.nutrition.org/cgi/pmidlookup?view=long&pmid=12949395. 
  8. ^ Committee on Food Protection, Food and Nutrition Board, National Research Council (1973). "Phytates". Toxicants Occurring Naturally in Foods. National Academy of Sciences. pp. 363–371. ISBN 9780309021173. http://books.google.com/books?id=lIsrAAAAYAAJ&pg=PA363. 
  9. ^ López-González AA, Grases F, Roca P, Mari B, Vicente-Herrero MT, Costa-Bauzá A. Phytate (myo-inositol hexaphosphate) and risk factors for osteoporosis. Journal of Medicinal Food 2008 Dec;11(4):747-52. http://www.ncbi.nlm.nih.gov/pubmed/19053869
  10. ^ [1]
  11. ^ Dendougui, F. (2004). "In vitro analysis of binding capacities of calcium to phytic acid in different food samples". European Food Research and Technology 219. doi:10.1007/s00217-004-0912-7.  edit
  12. ^ Famularo G, De Simone C, Pandey V, Sahu AR, Minisola G (2005). "Probiotic lactobacilli: an innovative tool to correct the malabsorption syndrome of vegetarians?". Med. Hypotheses 65 (6): 1132–5. doi:10.1016/j.mehy.2004.09.030. PMID 16095846. 
  13. ^ Ars | Publication Request: Meat And Ascorbic Acid Can Promote Fe Availability From Fe-Phytate But Not From Fe-Tannic Acid Complexes
  14. ^ REDDY, N. R. and SATHE, S. K. (2002). Food Phytates. Boca Raton, CRC Press.
  15. ^ The Journal of Environmental Nutrition (April 2004 volume 27 issue 4)
  16. ^ Vucenik, Ivana; Shamsuddin, Abulkalam M (November 1, 2003). "Cancer Inhibition by Inositol Hexaphosphate (IP6) and Inositol: From Laboratory to Clinic". Journal of Nutrition 133 (11): 3778S. PMID 14608114. http://jn.nutrition.org/cgi/content/full/133/11/3778S. 
  17. ^ Phytic acid in wheat bran affects colon morphology, cell differentiation and apoptosis (August 1, 2000). "Phytic acid in wheat bran affects colon morphology, cell differentiation and apoptosis". Carcinogenesis 21 (8): 1547. doi:10.1093/carcin/21.8.1547. PMID 10910957. http://carcin.oxfordjournals.org/cgi/content/abstract/21/8/1547. 
  18. ^ Xu Q, Kanthasamy AG, Reddy MB. Neuroprotective effect of the natural iron chelator, phytic acid in a cell culture model of Parkinson's disease. Toxicology 2008 Mar 12;245(1-2):101-8.
  19. ^ Grases, F., Simonet, B.M., Prieto, R.M., March, J.G., 2001. Phytate levels in diverse rat tissues: influence of dietary phytate. Br. J. Nutr. 86, 225–231.
  20. ^ Cebrian D, Tapia A, Real A, Morcillo MA. Inositol hexaphosphate: a potential chelating agent for uranium. Radiat Prot Dosimetry. 2007;127(1-4):477-9. http://www.ncbi.nlm.nih.gov/pubmed/17627956

 
 

 

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