caa a22 4500 463156757 CHVBK 20180406164736.0 cr unu---uuuuu 170326e20071101xx s 000 0 eng 10.1007/s00217-006-0514-7 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0514-7 Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum , L [Elektronische Daten] [Gloria Urbano, Sławomir Frejnagel, Jesús Porres, Pilar Aranda, Elena Gomez-Villalva, Juana Frías, María López-Jurado] The effect of dephytinization of Pisum sativum, L. flour on the bioavailability of Mg and Zn was evaluated in growing rats. Processing of legume flours under optimal conditions for phytase activity (pH 5.5, 37°C, 60min) and subsequent removal of the soaking solution led to a 42 and 61% reduction in the content of Mg and Zn, respectively. Treatment with phytase led to an additional reduction in the concentration of the above-mentioned seed flour components, compared to the raw pea flour (69% and 74% for Mg and Zn, respectively). The considerable reduction in the content of inositol phosphates with high degree of phosphorylation attained under both processing conditions did not affect the digestive utilization of Mg, whereas the metabolic utilization of this mineral increased significantly. The digestive and metabolic utilization of Zn increased significantly in response to both processes assayed, reaching the highest values in the experimental group that was fed the phytase-treated pea flour diet. The amount of Mg retained by the experimental animals was reflected in the content of this mineral in the different tissues studied (femur, sternum, kidney, and heart), whereas no correlation was found in the case of Zn. Springer-Verlag, 2006 Pisum sativum nationallicence L nationallicence Phytase nationallicence Magnesium nationallicence Zinc nationallicence Bioavailability nationallicence Urbano Gloria Departamento de Fisiología, Facultad de Farmacia, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071, Granada, Spain aut Frejnagel Sławomir Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747, Olsztyn, Poland aut Porres Jesús Departamento de Fisiología, Facultad de Farmacia, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071, Granada, Spain aut Aranda Pilar Departamento de Fisiología, Facultad de Farmacia, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071, Granada, Spain aut Gomez-Villalva Elena Departamento de Fisiología, Facultad de Farmacia, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071, Granada, Spain aut Frías Juana Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006, Madrid, Spain aut López-Jurado María Departamento de Fisiología, Facultad de Farmacia, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071, Granada, Spain aut European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 105-111 1438-2377 226:1-2<105 2007 226 217 https://doi.org/10.1007/s00217-006-0514-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0514-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Urbano Gloria Departamento de Fisiología, Facultad de Farmacia, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071, Granada, Spain aut NATIONALLICENCE 700 1- Frejnagel Sławomir Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-747, Olsztyn, Poland aut NATIONALLICENCE 700 1- Porres Jesús Departamento de Fisiología, Facultad de Farmacia, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071, Granada, Spain aut NATIONALLICENCE 700 1- Aranda Pilar Departamento de Fisiología, Facultad de Farmacia, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071, Granada, Spain aut NATIONALLICENCE 700 1- Gomez-Villalva Elena Departamento de Fisiología, Facultad de Farmacia, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071, Granada, Spain aut NATIONALLICENCE 700 1- Frías Juana Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006, Madrid, Spain aut NATIONALLICENCE 700 1- López-Jurado María Departamento de Fisiología, Facultad de Farmacia, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071, Granada, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 226/1-2(2007-11-01), 105-111 1438-2377 226:1-2<105 2007 226 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer