ライフサイエンスコーパス: phytic acid

1 tion by adults whose habitual diet is low in phytic acid.

2 thout associated anti-nutritional effects of phytic acid.

3 do), which is attributed to the reduction in phytic acid.

4 cessibility is limited due to chelation with phytic acid.

5 tocopherols, tocotrienols, phytosterols and phytic acid.

6 iline aerogel synthesized in the presence of phytic acid.

7 myo-inositol 1,3,4,5,6-pentakisphosphate to phytic acid.

8 tations to create maize hybrids with reduced phytic acid.

9 onsumption of common bean seeds with the low phytic acid 1 (lpa1) mutation improved iron status in hu

10 acid maize homozygous for the recessive low phytic acid 1-1 (lpa1-1).

11 It reduced ANFs like phytic acid (28.0%), lectins (87.5%), vicine (98.5%), an

12 on of bioactivity due to tannin (52.4 %) and phytic acid (46.3 %) in comparison with control was obse

13 inhibitor (57%), amylase inhibitor (49%) and phytic acid (56%).

14 entration of zinc, 2) reducing the amount of phytic acid (a strong inhibitor of zinc absorption), and

15 st, amorphous CP synthesized from Zr(4+) and phytic acid, a natural source of phosphorus in plants an

16 Phytic acid, a phosphorylated derivative of myo-inositol

17 A model showing how phytic acid, a potentially cytotoxic molecule, is transp

18 is expressed in the embryo, the organ where phytic acid accumulates in maize seeds.

19 toside, a detergent that in conjunction with phytic acid activates the MLKL executioner domain.

20 The phytic acid adsorption envelope showed that (i) adsorpti

21 , trolox C, beta carotene, chlorogenic acid, phytic acid and butylated-hydroxytoluene) had various im

22 How the interaction between phytic acid and calcite and between phytase and calcite

23 ith the hexathiocyanatoferrate technique for phytic acid and Fe contents determination, respectively.

24 vy metals (As, Cd, Pb, and Hg), antinutrient phytic acid and hazardous coliforms in rice bran was inv

25 Phytases hydrolyze phytic acid and improve dietary absorption of phosphate

26 , monogastric animals cannot utilize dietary phytic acid and it is excreted into manure.

27 erived from a new developed white-seeded low phytic acid and lectin free (ws+lpa+lf) bean cultivar.

28 reeding programs involving mutants with less phytic acid and more inorganic phosphate (P(i)) have bee

29 M HCl, with no detectable leaching of Zr or phytic acid and no loss of structural integrity over mul

30 Phytic acid and phenolic content tends to decrease signi

31 ffect glucose's melting point, however, only phytic acid and saponin affect asparagine and glucose th

32 ical and antioxidant properties with reduced phytic acid and starch contents compared to MR 219, whic

33 ice flours increased after germination while phytic acid and total starch contents decreased.

34 As particle size decreased, phytic acid and trypsin inhibitor content reduced while

35 oteins contain anti-nutritional factors like phytic acid and trypsin inhibitors, which hinder absorpt

36 sufficient sodium phytate to provide 300 mg phytic acid and/or various protein sources.

37 the synthesis of myo-inositol hexaphosphate (phytic acid) and a concomitant increase in inorganic pho

38 of increased inorganic phosphate, decreased phytic acid, and a decrease in total raffinosaccharides,

39 aluated, only the contents of animal tissue, phytic acid, and ascorbic acid were useful for estimatin

40 centrations of total protein, starch, fiber, phytic acid, and carotenoids in pea seed samples.

41 ecular aggregate of self-assembled melamine, phytic acid, and graphene oxide (MPSA/GO).

42 hexakisphosphate ester of inositol known as phytic acid, are routinely added to the feeds of monogas

43 Phytic acid, as the dominant organic phosphorus species

44 The autohydrolysis of phytic acid at 120 degrees C resulted in the formation o

45 Combining one prewash with phytic acid at pH 5.5 followed by alkaline/acid pH-shift

46 In this study, adsorption mechanisms of phytic acid at the ferrihydrite-water interface were inv

47 oscopic data of inner-sphere complexation of phytic acid at the ferrihydrite-water interface.

48 ZmIpk is one of the kinases responsible for phytic acid biosynthesis in developing maize seeds.

49 ence for the role of myo-inositol and MIK in phytic acid biosynthesis in developing seeds.

50 -myo-inositol-3-phosphate as a substrate for phytic acid biosynthesis.

51 phisticated regulatory mechanism controlling phytic acid biosynthesis.

52 s the role of myo-inositol as a precursor of phytic acid biosynthesis.

53 ene IPK1, catalyzes the terminal step in the phytic acid biosynthetic pathway.

54 activity, while, WQ malts had lower saponin, phytic acid but higher protein, iron, calcium, FAST inde

55 multistep conversion of the native substrate phytic acid by phytase secreted in 7 nL droplets contain

56 in plant-based diets such as oxalic acid and phytic acid can potentially interfere with absorption an

57 ve parameters, achieving an 86% reduction in phytic acid, closely matched the model's predictions (R(

58 ible for P homeostasis and indicate that the phytic acid concentration typical of a normal maize seed

59 models (PLSR) developed, protein, fiber and phytic acid concentrations predicted by the models exhib

60 g), while pea concentrate showed the highest phytic acid content (2.67 +/- 0.02 %).

61 , increased antioxidant activity and reduced phytic acid content and glycaemic index, although a slig

62 Phytic acid content and IVPD decreased (p < 0.05) in the

63 For example, soaking typically reduces phytic acid content by 20-40 %, whereas germination and

64 The feasibility of measuring phytic acid content in green gram (Vigna radiata) seeds

65 The developed model was applied to predict phytic acid content in green gram seeds samples within 1

66 ector normalisation method could predict the phytic acid content in green gram seeds samples.

67 High phytic acid content in manure results in elevated phosph

68 Reduced phytic acid content in seeds is a desired goal for genet

69 Phytic acid content increased in the protein-rich ingred

70 In the ZmIpk Mu insertion mutants, seed phytic acid content is reduced approximately 30%, and in

71 e flour blend also resulted in increments on phytic acid content of commercial bread (330 mg/100 g) a

72 tant starch, amylose-amylopectin ratios) and phytic acid content of maize were investigated.

73 nd roasting significantly (p < 0.05) reduced phytic acid content to 0.241 g/100 g and 0.311 g/100 g,

74 TIU/mg), were significantly reduced, though phytic acid content was less affected.

75 d homozygous wild-type maize with a "normal" phytic acid content.

76 onoid, and lower insoluble dietary fiber and phytic acid content.

77 29.2-782.8mumolTE/100g) besides having lower phytic acid contents (498.6-604.9mg/100g).

78 ntial use for re-examination of the reported phytic acid contents in many other tree nuts, legumes, g

79 e evaluation of protein, lipids, tannins and phytic acid contents, and MIR, for the assessment of spe

80 thods to assess protein, lipids, tannins and phytic acid contents, besides specific amino acids, in w

81 The diets differed substantially in meat and phytic acid contents.

82 cantly reduced tannin, saponin, oxalate, and phytic acid contents.

83 Over nine months, phytic acid declined, and free phenolic acids became bou

84 Phytic acid decreased by 33.12 %, 13.38 %, and 15.92 % a

85 by comparing with UV spectroscopic method of phytic acid determination.

86 The addition of phytic acid did not affect the digestive stabilities of

87 WB fractions such as WB fiber, WB lipids, or phytic acid differentially affect colon carcinogenesis i

88 Herein, we expand this scope by utilizing phytic acid-doped polyaniline as a novel redox-charging

89 Black tea and phytic acid exerted the highest inhibiting activities, s

90 yme application provided the highest loss of phytic acid for commercial bread (54%) and traditional f

91 prepared composite crosslinked labels using phytic acid for double crosslinking of corn starch and s

92 With increasing [phytic acid] from 0 to 50 muM, the isoelectric point of

93 nzymatic treatment decreased the contents of phytic acid, glucosinolates, and phenolic alkaloids in a

94 Substitution of a low-phytic acid grain in a maize-based diet is associated wi

95 These low-phytic acid grains provide a strategy for improving the

96 The use of phytases to degrade seed phytic acid has potential for reducing the negative envi

97 er in an embryo-specific manner produced low-phytic-acid, high-Pi transgenic maize seeds that germina

98 osphate, iron phosphate, hydroxyapatite, and phytic acid in a quartz matrix.

99 Phytic acid in cereal grains and oilseeds is poorly dige

100 ilar values for total phenolic compounds and phytic acid in chia seeds from both regions were observe

101 there are multiple phosphorylation routes to phytic acid in developing seeds.

102 + (0.0123 x animal tissue in g) - (0.0034 x phytic acid in mg) + (0.0065 x ascorbic acid in mg).

103 The inclusion of the dodecasodium salt of phytic acid in separation buffers has been found to impr

104 by keeping 100-1500 mg/100g standard of pure phytic acid in small sample cuvette.

105 Despite finding a considerable amount of phytic acid in the raw ingredients, its final concentrat

106 hown to catalyze the synthesis of InsP(6) or phytic acid in vitro.

107 The proximate composition, phytic acid, in vitro protein digestibility and in vitro

108 -insertion mutant has a phenotype of reduced phytic acid, increased myo-inositol and lacks significan

109 mu2, unlike ScPho5, is not able to hydrolyze phytic acid (inositol hexakisphosphate).

110 from the VIP family that pyrophosphorylates phytic acid (InsP6) to produce the low abundance signali

111 s may lead to increases in dietary fiber and phytic acid intake to concentrations that reduce the bio

112 Phytic acid (IP6) was completely hydrolyzed in WrS and B

113 ing seed development to degrade accumulating phytic acid (IP6).

114 ne is expressed in developing embryos, where phytic acid is actively synthesized and accumulates to a

115 Phytic acid is degraded by the activity of phytases to y

116 eous and neutral to slightly alkaline soils, phytic acid is known to actively react with calcite, alt

117 r cereal grains that reduce their content of phytic acid is likely to improve iron availability signi

118 Phytic acid is present in fruits and seeds where S. cere

119 labrata is limited from an environment where phytic acid is the only source of phosphate.

120 m of seed P(i) and Ins phosphates (including phytic acid) is constant and similar to that observed in

121 y and amino acids, micronutrients, vitamins, phytic acid, isoflavones, trypsin inhibitor, and more th

122 Besides, the lowest phytic acid level was also obtained from the treatments

123 However, phytic acid levels increased in all PPIs.

124 nd proximate composition, proanthocyanidins, phytic acid, lignanamides and cannabinoids were determin

125 6 synthesis in developing seed of barley low phytic acid (lpa) mutants results in Ins accumulation, a

126 oach, we found that the maize (Zea mays) low-phytic acid lpa2 mutant is caused by mutation in an inos

127 The low-phytic acid maize contained approximately 60% less phyti

128 ith or without admixed phytate, or from high phytic acid maize flour were prepared, and digestion exp

129 Maize porridges from low phytic acid maize flour with or without admixed phytate,

130 1 d consisted of polenta prepared from a low-phytic acid maize homozygous for the recessive low phyti

131 These results indicate that phytic acid metabolism during seed development is not so

132 g how the calcite-water interface influences phytic acid mineralization by phytase, at pHs 6 and 8 us

133 lcite, although how this interaction affects phytic acid mineralization is still unknown.

134 Inhibited phytase activity and thus impaired phytic acid mineralization were induced by calcite at pH

135 using phosphate, sulfate precipitation, and phytic acid modification layers for Zn anodes to demonst

136 40 and 16 g dietary fiber, 2.5 and 0.8 mmol phytic acid, molar ratios of phytate to Zn of 14 and 5,

137 We identified a low-phytic acid mutant, lpa3, in maize.

138 Low-phytic acid mutants have been used in genetic breeding,

139 d seed phenotype of two non-lethal maize low phytic acid mutants, lpa1-1 and lpa2-1.

140 Phytic acid (myo-inositol hexakisphosphate) is the major

141 Phytic acid (myo-inositol hexakisphosphate, InsP6) is an

142 Phytic acid (myo-inositol-1, 2, 3, 4, 5, 6-hexakisphosph

143 ents suggest that the minerals are stored as phytic acid (myo-inositol-1,2,3,4,5,6-hexakisphosphate)

144 Phytic acid, myo-inositol-1,2,3,4,5,6-hexakisphosphate o

145 The results revealed groups of low phytic acid oat genotypes containing high crude protein

146 Thus, the impact of phytic acid on the degradation of tocochromanols, carote

147 either the crosslinker hydrogen bonding with phytic acid or electrostatic interaction with the positi

148 n consumption is hindered by the presence of phytic acid, or inositol hexaphosphate, an anti-nutritio

149 The decrease in phytic acid P in mature lpa1-1 seeds is accompanied by a

150 Seed phytic acid P is reduced in these mutants by 50% to 66%

151 the contents of animal tissue (P = 0.0001), phytic acid (P = 0.0001), and ascorbic acid (P = 0.0441)

152 Phytic acid (PA) contains the major portion of the phosp

153 sources of calcium (Ca), although containing phytic acid (PA) molecules.

154 ization rate, (2) correlations between P and phytic acid (PA), and (3) broad-sense heritability estim

155 known what genes are responsible for the low-phytic acid phenotype.

156 Myo-inositol phosphates, including phytic acid, play diverse roles in plants as signal tran

157 The antioxidant effect of purified phytic acid (PPA) from rice bran (rice polishing by-prod

158 Acrylamide content increased in saponin and phytic acid presence.

159 a amended with glycerol 2-phosphate (G2P) or phytic acid (PyA) as sole P sources, and liberated Pi in

160 flours and analytical approaches for Fe and phytic acid quantification.

161 orrelated with tannin (r = -0.70, p < 0.05), phytic acid (r = -0.69, p < 0.05), phenolics (r = -0.79,

162 p < 0.05), flavonoids (r = 0.83, p < 0.05), phytic acid (r = 0.43, p < 0.05) and tannin content (r =

163 Seed phytic acid reduces mineral bioavailability by chelating

164 gronomic characteristics associated with the phytic acid-reducing mutations.

165 Phytic acid reduction in cereal grains has been accompli

166 and 16 g dietary fiber, and 1584 and 518 mg phytic acid, respectively, per 9.2 MJ (2200 kcal).

167 Due to the high phytic acid's potent antioxidant capacity, the combinati

168 Phytic acid, saponin, trypsin inhibitor and oxalate anal

169 mologous soybean MRP gene also generated low-phytic-acid seed, suggesting that the strategy might be

170 Consequently, the salt-ground mince with phytic acid showed worse viscoelastic properties than th

171 ective compared to standard analytical grade phytic acid (SPA).

172 A calibration model was developed using pure phytic acid standards of varying concentrations in the n

173 Pure phytic acid standards of varying concentrations were sca

174 ruentus-specific genes with a likely role in phytic acid synthesis (an anti-nutrient), expansion of i

175 This work aimed to study the effect of phytic acid, tannic acid, and saponin on asparagine-gluc

176 sistant starch, contains anti-nutrients like phytic acid, tannin, and kafirin.

177 Phytic acid, tannins and trypsin inhibitor as antinutrie

178 hemical profiling was done for total phenol, phytic acid, tannins, flavonoids, HCN, oxalate and tryps

179 acid maize contained approximately 60% less phytic acid than did the wild-type maize.

180 Phytic acid, the main storage form of phosphate in maize

181 The mineralization and bioavailability of phytic acid, the predominant organic phosphorus (OP) spe

182 ons ranging from the equivalent of 50-300 mg phytic acid to a meal containing egg white as the protei

183 Adding phytic acid to the first supernatant of the alkaline pro

184 The molar ratios of phytic acid to zinc in the polenta prepared from lpa1-1

185 (black, white, red, and green tea extracts, phytic acid) to inhibit TMAO-demethylase enzyme was assa

186 es the accumulation of a sugar-P metabolite, phytic acid, to support plant growth.

187 cing sugar, water-extractable arabinoxylans, phytic acid, total phenolics, total flavonoid, phenolic

188 The ash, protein, phytic acid, total yellow pigment, total phenolic conten

189 n, as well as antinutritional compounds like phytic acid, trypsin inhibitor activity, and saponin.

190 , insoluble dietary fibre, resistant starch, phytic acid, trypsin inhibitory activity), protein diges

191 igates the effect of enzymatic hydrolysis of phytic acid, using phytase (12 U/mL) and phosphatase (0.

192 ls of non-provitamin A carotenoids, tannins, phytic acid, Vitamin C and the colour properties of biof

193 n aggregation and loss of functionality when phytic acid was added, whereas black tea and sodium citr

194 Phytic acid was eliminated during germination, while tan

195 We found that removal of phytic acid (WB-P) or lipids (WB-F) from WB had no signi

196 on, calcium, ascorbic acid, polyphenols, and phytic acid were determined by biochemical analysis; ene

197 of dominant heavy metals (As, Pb and Zn) and phytic acid were synergistically facilitated by sonicati

198 cal substrates tested, with the exception of phytic acid, which it cleaved with a 50-fold lower effic

199 zinc from polenta prepared from maize low in phytic acid with that prepared from a wild-type isohybri