Phytic acid

Phytic acid =

File:Phytic acid.svg

Phytic acid

Phytic acid, also known by its scientific names as inositol hexakisphosphate (IP6) or simply phytate when in its salt form, is a saturated cyclic acid predominantly identified as the primary form of phosphorus storage in many plant tissues. Notably found in bran, seeds, cereals, and grains, it was first discovered in the year 1903.

Chemical Composition and Properties

Phytic acid has the capability to chelate, or bind, certain crucial minerals like zinc and iron, rendering them unabsorbable. This can be extended to macro minerals such as calcium and magnesium to a lesser extent. When referring to the calcium or magnesium salt form of phytic acid, it is specifically termed as phytin.

Digestibility and Nutritional Implications

While present in many dietary sources, phytic acid is not easily digestible by humans or nonruminant animals. As a result, it doesn't provide inositol or phosphate when consumed directly. This property has nutritional implications, particularly in populations whose diet heavily relies on grains and legumes. The inability of nonruminant animals to digest phytate is attributed to the lack of the enzyme phytase necessary for its breakdown.

However, ruminants, like cows and sheep, can digest phytate due to the presence of microorganisms in their rumen which produce the required phytase enzyme.

Significance in Agriculture

In the realm of commercial agriculture, nonruminant livestock, including fowl, swine, and fish, primarily consume grains and legumes. The undigested phytate in these feeds passes through the animals' gastrointestinal tract, leading to increased phosphorus levels in manure. Elevated phosphorus discharge can potentially contribute to environmental challenges, like eutrophication.

Several measures have been proposed and implemented to tackle this issue:

• Dietary Supplementation: Adding the enzyme phytase to diets enhances the bioavailability of phytate phosphorus.
• Low-Phytic Acid Crops: Crop species have been genetically modified to produce seeds with significantly reduced phytic acid levels. However, certain germination issues have limited their widespread adoption.
• Sprouted Grains: Using grains that have been sprouted can reduce the phytic acid content without compromising nutritional value.
• Soil Remediation: Phytates have shown potential in immobilizing certain inorganic contaminants in the soil, including uranium and nickel.

Biological and Physiological Roles

For seedling plants, phytic acid and its metabolites, as present in seeds and grains, play several vital roles:

• Phosphorus Storage: Phytic acid acts as the primary storage form of phosphorus in plant seeds.
• Energy Storage: It serves as an energy store for the growing plant.
• Cation Source: Provides a source of essential cations.
• Cell Wall Precursor: Acts as a source of myoinositol, a precursor for cell wall formation.

In the cellular domain, myoinositol polyphosphates, with phytic acid being the most abundant, play significant roles within mammalian cells. However, the exact physiological functions and metabolic pathways involving phytic acid are still subjects of research and discussion.

Phytic Acid in Food Science

Found in the hulls of grains, seeds, and nuts, the content of phytic acid can be reduced by various food preparation techniques, including cooking, soaking, fermentation, and sprouting. Due to its ability to bind to essential minerals, it can contribute to deficiencies, especially in populations relying heavily on these foods. However, certain studies have also indicated potential health benefits associated with phytic acid consumption.

Potential Therapeutic Uses

While phytic acid does chelate certain vital minerals, making them unabsorbable, and is often seen as an antinutrient, some studies suggest its potential therapeutic effects. For instance, decreased osteoporosis risk has been associated with its consumption. Furthermore, its interaction with vitamin niacin, which, when deficient, leads to pellagra, makes it a molecule of interest in nutritional studies.

See Also

• Nutrition
• Antinutrient
• Agriculture
• Food science

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