Increasing quantities of phytic acid in the diet did not affect casein digestibility and weight gain in rats
Keywords:
phytic acid, caseins, nutritive value, common-bean, ratsAbstract
The recent increasing consumption of vegetal origin foods, in order to obtain protein or fiber sources with low fat, has led to the presence of various amounts of phytic acid in the diet. The phytic acid has a strong negative charge and is capable of interacting with divalent minerals, protein and starch, reducing their bioavailability. In the present study, increasing quantities of phytic acid were added to the purified diet AIN-93G, more specifically 0 (Control), 218, 436, 872 and 1744 mg/kg of diet, which correspond (except the control diet) to the concentration of 14.7mg of phytic of acid/g of raw bean, found in the common bean (Phaseolus vulgaris, cultivar. IAC-Carioca), representing a one to eightfold increase, respectively. Thirty-six weaning Wistar rats were fed, during an experimental period of ten days, the purified diet AIN-93G without phytic acid (Control) and the experimental diets containing the cited amounts of phytic acid per kg of diet (six rats per group). The Weight Gain, the Diet Efficiency Ratio and the Protein Quality Indexes Net Protein Ratio, Apparent Digestibility and True Digestibility were determined and showed no statistical difference (p>0.05). The mean values among the groups were: Weight Gain: 59.5 + 5.0g; Diet Efficiency Ratio: 0.39 + 0.01; Net Protein Ratio: 3.64 + 0.12; Apparent Digestibility: 92.7 + 1.1% and True Digestibility: 94.4 + 0.9%. Thus, the results showed that phytic acid did not affect the nutritive value of casein.
Downloads
References
Rickard SE, Thompson LU. Interactions and biological effects of phytic acid. ACS Symposium Series 1997; 662:294-312.
Shamsuddin AM, Vucenik I, Cole KE. IP6: a novel anti-cancer agent. Life Sci 1997; 61(4):343-54.
Zhou JR, Erdman JW. Phytic acid in health and disease. Crit Rev Food Sci Nutr 1995; 35(6):495-508.
Torre M, Rodriguez AR, Saura-Calixto F. Effects of dietary fiber and phytic acid on mineral availability. Crit Rev Food Sci Nutr 1991; 30(1):1-22.
Queiroz KS, Helbig E, Reis SMPM, Carraro F, Oliveira AC. O processamento doméstico de feijão-comum ocasiona uma redução nos fatores antinutricionais fitatos e taninos e no fator de flatulência estaquiose. Livro de Resumos do 5º Congresso Nacional da Sociedade Brasileira de Alimentação e Nutrição 1999; São Paulo. São Paulo: Sociedade Brasileira de Alimentação e Nutrição; 1999. p.174.
Éstevez AM, Castillo-Figuerola F, Yánez E. Effect of processing on some chemical and nutritional characteristics of pre-cooked and dehydrated legumes. Plant Foods for Hum Nutr 1991; 41(3):193-201.
Proll J, Petzke KJ, Ezeagu IE, Metges CC. Low nutritional quality of unconventional tropical crop seeds in rats. J Nutr 1998; 128(11):2014-22.
Cheryan M. Phytic acid interactions in food systems. Crit Rev Food Sci Nutr 1980; 13(4):297-335.
Pallauf J, Rimbach G. Nutritional significance of phytic acid and phytase. Arch Animal Nutr 1997; 50(4):301-19.
Lönnerdal B, Sandberg A, Sandstrom B, Kunz C. Inhibitory effects of phytic acid and other inositol phosphates on zinc and calcium absorption in suckling rats. J Nutr 1989; 119(2):211-14.
Harland BF, Morris ER. Phytate: a good or bad food component? Nutr Res 1995; 15(5):733-53. 12. Silva MR, Silva MAAP. Aspectos nutricionais de fitatos e taninos. Rev Nutr 1999; 12(1):21-5.
Beal L, Mehta T. Zinc and phytate distribution in peas: influence of heat treatment germination pH substrate and phosphorus on pea phytase and phytase. J Food Sci 1985, 50(1):96-100.
Ologhobo AD, Fetuga BL. Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing. J Food Sci 1984, 49(1):199-201.
Bullock JI, Duffin PA, Nolan KB. In vitro hydrolysis of phytate at 950C and the influence of metal iron in the rate. J Sci Food Agric 1993; 63(2):261-63.
Sandberg AS, Andersson H, Kivisto B, Sandstrom B. Extrusion cooking of a high-fiber cereal product 1. Effects on digestibility and absorption of protein fat starch dietary fiber and phytate in the small intestine. Br J Nutr 1986; 55(2):245-54.
Goena M, Marzo F, Fernández-González L, Tosar A, Frühbeck G, Santidrián S. Effect of the raw legume Vicia ervilia on the muscle and liver protein metabolism in growing rats. Rev Española de Fisiol 1989; (45 Suppl):55-60.
Pellet PL, Young VR. Nutritional evaluation of protein foods. Tokyo: The United Nations University; 1980.
Association of Official Analytical Chemists. Official methods of analysis. 12th. Washington DC; 1975.
Food and Agriculture Organization. Amino-acid content of food and biological data on proteins. Roma; 1970. (FAO Nutritional Studies, 24).
Gupta M, Khetarpaul N, Chauhan BM. Rabadi fermentation of wheat: changes in phytic acid content and in vitro digestibility. Plant Foods Hum Nutr 1992; 42(2):109-16.
Ene-Obong HN, Obizoba IC. Effect of domestic processing on the cooking time nutrients and in vitro protein digestibility of the African yambean (Sphenostylis stenocarpa). Plant Foods Hum Nutr 1996; 49(1):43-52.
Hesseltine CW. The future of fermented foods. Nutr Rev 1983; 41(10):293-301.
Hurrel RF, Juillerat MA, Reddy MB, Lynch SR, Dassenko AS, Cook JD. Soy protein phytate and iron absorption in human. Am J Clin Nutr 1992; 56(3):573-78.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Admar Costa de OLIVEIRA, Soely Maria Pissini Machado REIS, Érika Mirian de CARVALHO, Fernanda Motta Veiga PIMENTA, Karina Ribeiro RIOS, Kelly Cristina PAIVA, Lucilene Maria de SOUSA, Marconi de ALMEIDA, Sandra Fernandes ARRUDA
This work is licensed under a Creative Commons Attribution 4.0 International License.
