Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 6

Search results for: Phytic Acid

6 Radiation Usage Impact of on Anti-Nutritional Compounds (Antitrypsin and Phytic Acid) of Livestock and Poultry Foods

Authors: Mohammad Khosravi, Ali Kiani, Behroz Dastar, Parvin Showrang

Abstract:

Review was carried out on important anti-nutritional compounds of livestock and poultry foods and the effect of radiation usage. Nowadays, with advancement in technology, different methods have been considered for the optimum usage of nutrients in livestock and poultry foods. Steaming, extruding, pelleting, and the use of chemicals are the most common and popular methods in food processing. Use of radiation in food processing researches in the livestock and poultry industry is currently highly regarded. Ionizing (electrons, gamma) and non-ionizing beams (microwave and infrared) are the most useable rays in animal food processing. In recent researches, these beams have been used to remove and reduce the anti-nutritional factors and microbial contamination and improve the digestibility of nutrients in poultry and livestock food. The evidence presented will help researchers to recognize techniques of relevance to them. Simplification of some of these techniques, especially in developing countries, must be addressed so that they can be used more widely.

Keywords: Radiation, phytic acid, antitrypsin, gamma anti-nutritional components

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5 Effect of Phosphate and Zinc Biofertilizers on Seed Yield and Molar Ratio of Phytic Acid to Zinc in Two Cultivars of Bean (Phaseolus vulgaris L.)

Authors: M. Mohammadi

Abstract:

In order to evaluate the effect of phosphate and Zn bio-fertilizers on the yield, phytic acid (PA), Zn concentration and PA/Zn molar ratio in bean, a field experiment was carried out for two years. The treatments included two cultivars of bean (Talash and Sadri), four levels of P (P0, P1: 100 kg ha-1 triple super phosphate (TSP), P2: 50 kg ha-1 TSP + phosphate bio-fertilizer, P3: phosphate bio-fertilizer), three levels of Zn (Zn0, Zn1: 50 kg ha-1 ZnSO4, Zn2: Zn bio-fertilizer). Phosphate bio-fertilizer consisted of inoculum of mycorrhizal fungus and Azotobacter and Zn bio-fertilizer consisted of Pseudomonas bacteria. The results revealed that there was significant difference between yield and Zn concentration between years. The effect of cultivar was significant on studied parameters. The lowest content of PA and PA/Zn were obtained from Talash. P treatment caused to significant difference on parameters in which P2 caused to increase yield, P and Zn concentration, and decrease PA and PA/Zn by 21.8%, 38.2%, 33.4%, 17.4% and 38.6% respectively. Zn treatment caused to significant difference on studied parameters. The maximum number of parameters were obtained from Zn1 and Zn2. The higher Zn concentration led to lower content of PA and PA/Zn. Using of P and Zn bio–fertilizers were caused to increasing nutrient uptake, improving growth condition and reducing PA and PA/Zn molar ratio.

Keywords: Pseudomonas, Phosphorus, zinc, mycorrhizae

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4 Levels of Some Antinutritional Factors in Tempeh Produced From Some Legumes and Jojobas Seeds

Authors: Ferial M. Abu-Salem, Rasha K. Mohamed, Ahmed Y. Gibriel, Nagwa M. H. Rasmy

Abstract:

Three legumes i.e. soybean, kidney bean and mung bean, and jojoba seed as an oil seed were processed into tempeh, a fermented food. Changes in phytic acid, total phenols and trypsin inhibitor were monitored during the pretreatments (soaking, soaking– dehulling, washing and cooking) and fermentation with Rhizopus oligosporus. Soaking was found to reduce total phenol and trypsin inhibitor levels in soybean, kidney bean and mung bean. However, phytic acid was reduced by soaking in kidney bean and mung bean. Cooking was the most effective in reducing the activity of trypsin inhibitor. During fermentation, a slight increase in the level of trypsin inhibitor was noticed in soybean. Phytic acid and total phenols were decreased during fermentation in soybean, kidney bean but mung bean faild to form tempeh because the antifungal activity of herein a protein in mung bean, which exerts both chitinase activity and antifungal activity against a variety of fungal species. On the other hand, solid- state fermentation of jojoba seeds was not effective in reducing their content from cyanogenic glycosides (simmondsin).

Keywords: tempeh, Antinutritional factors, cyanogenic glycosides (Simmondsin)

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3 Carbon Sources Utilization Profiles of Thermophilic Phytase Producing Bacteria Isolated from Hot-spring in Malaysia

Authors: Noor Muzamil Mohamad, Abdul Manaf Ali, Hamzah Mohd Salleh

Abstract:

Phytases (myo-inositol hexakisphosphate phosphohydrolases; EC 3.1.3.8) catalyze the hydrolysis of phytic acid (myoinositol hexakisphosphate) to the mono-, di-, tri-, tetra-, and pentaphosphates of myo-inositol and inorganic phosphate. Therrmophilic bacteria isolated from water sampled from hot spring. About 120 isolates of bacteria were successfully isolated form hot spring water sample and tested for extracellular phytase producing. After 5 passages of the screening on the PSM media, 4 isolates were found stable in producing phytase enzyme. The 16s RDNA sequencing for identification of bacteria using molecular technique revealed that all isolates those positive in phytase producing are belong to Geobacillus spp. And Anoxybacillus spp. Anoxybacillus rupiensis UniSZA-7 were identified for their carbon source utilization using Phenotype Microarray Plate of Biolog and found they utilize several kind of carbon source provided.

Keywords: phytase, phytic acid, thermophilic bacteria, PSM Media and Phytase Assay

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2 Effect of Different Lactic Acid Bacteria on Phytic Acid Content and Quality of whole Wheat Toast Bread

Authors: Z. Didar, A. Pourfarzad, M. H. Haddad Khodaparast

Abstract:

Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their high amount of fibers, vitamins and minerals. Despite nutritional benefits of whole flour, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, effect of several lactic acid bacteria sourdough on Toast bread is investigated. Sourdough from lactic acid bacteria (Lb. plantarum, Lb. reuteri) with different dough yield (250 and 300) is made and incubated at 30°C for 20 hour, then added to dough in the ratio of 10, 20 and 30% replacement. Breads that supplemented with Lb. plantarum sourdough had lower phytic acid. Higher replacement of sourdough and higher DY cause higher decrease in phytic acid content. Sourdough from Lb. plantarum, DY = 300 and 30% replacement cause the highest decrease in phytic acid content (49.63 mg/100g). As indicated by panelists, Lb. reuteri sourdough can present the greatest effect on overall quality score of the breads. DY reduction cause a decrease in bread quality score. Sensory score of Toast bread is 81.71 in the samples that treated with Lb. reuteri sourdough with DY = 250 and 20% replacement.

Keywords: Lactic Acid Bacteria, phytic acid, sourdough, Toast Bread, Whole Wheat Flour

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1 Identification Characterization and Production of Phytase from Endophytic Fungi

Authors: Yetti Marlida , Rina Delfita , Neni Gusmanizar, Gita Ciptaan

Abstract:

Phytases are acid phosphatase enzymes, which efficiently cleave phosphate moieties from phytic acid, thereby generating myo-inositol and inorganic phosphate. Thirty four isolates of endophytic fungi to produce of phytases were isolated from leaf, stem and root fragments of soybean. Screening of 34 isolates of endophytic fungi identified the phytases produced by Rhizoctonia sp. and Fusarium verticillioides . The phytase production were the best induced by phytic acid and rice bran compared the others inducer in submerged fermentation medium used. The phytase produced by both Rhizoctonia sp. and F. verticillioides have pH optimum at 4.0 and 5.0 respectively. The characterization of phytase from Fusarium verticillioides showed that temperature optimum was 500C and stability until 600C, the pH optimum 5.0 and pH stability was 2.5 – 6.0, and substrate specificity were rice bran>soybean meal>corn> coconut cake, respectively.

Keywords: soybean, phytase, endophytic fungus, Rhizoctoniasp, Fusarium verticillioides

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