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Antinutrient

April 03, 2023

Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients.[1] Nutrition studies focus on antinutrients commonly found in food sources and beverages. Antinutrients may take the form of drugs, chemicals that naturally occur in food sources, proteins, or overconsumption of nutrients themselves. Antinutrients may act by binding to vitamins and minerals, preventing their uptake, or inhibiting enzymes.

Phytic acid (deprotonated phytate anion in the picture) is an antinutrient that interferes with the absorption of minerals from the diet.

Throughout history, humans have bred crops to reduce antinutrients, and cooking processes have developed to remove them from raw food materials and increase nutrient bioavailability, notably in staple foods such as cassava.

Mechanisms

Preventing mineral uptake

Phytic acid has a strong binding affinity to minerals such as calcium, magnesium, iron, copper, and zinc. This results in precipitation, making the minerals unavailable for absorption in the intestines.[2][3] Phytic acids are common in the hulls of nuts, seeds, and grains and of great importance in agriculture, animal nutrition, and in eutrophication, due to the mineral chelation and bound phosphates released into the environment. Without the need to use milling to reduce phytate (including nutrient),[4] the amount of phytic acid is commonly reduced in animal feeds by adding histidine acid phosphate type of phytases to them.[5]

Oxalic acid and oxalates are present in many plants and in significant amounts particularly in rhubarb, tea, spinach, parsley, and purslane. Oxalates bind to calcium and prevent its absorption in the human body.[6]

Glucosinolates prevent the uptake of iodine, affecting the function of the thyroid and thus are considered goitrogens. They are found in plants such as broccoli, Brussels sprouts, cabbage, mustard greens, radishes, and cauliflower.[6]

Enzyme inhibition

Protease inhibitors are substances that inhibit the actions of trypsin, pepsin, and other proteases in the gut, preventing the digestion and subsequent absorption of protein. For example, Bowman–Birk trypsin inhibitor is found in soybeans.[7] Some trypsin inhibitors and lectins are found in legumes and interfere with digestion.[8]

Lipase inhibitors interfere with enzymes, such as human pancreatic lipase, that catalyze the hydrolysis of some lipids, including fats. For example, the anti-obesity drug orlistat causes a percentage of fat to pass through the digestive tract undigested.[9]

Amylase inhibitors prevent the action of enzymes that break the glycosidic bonds of starches and other complex carbohydrates, preventing the release of simple sugars and absorption by the body. Like lipase inhibitors, they have been used as a diet aid and obesity treatment. They are present in many types of beans; commercially available amylase inhibitors are extracted from white kidney beans.[10]

Other

Excessive intake of required nutrients can also result in them having an anti-nutrient action. Excessive intake of dietary fiber can reduce the transit time through the intestines to such a degree that other nutrients cannot be absorbed. However, this effect is often not seen in practice and reduction of absorbed minerals can be attributed mainly to the phytic acids in fibrous food.[11][12] Foods high in calcium eaten simultaneously with foods containing iron can decrease the absorption of iron via an unclear mechanism involving iron transport protein hDMT1, which calcium can inhibit.[13]

Avidin is an antinutrient found in active form in raw egg whites. It binds very tightly to biotin (vitamin B7)[14] and can cause deficiency of B7 in animals[15] and, in extreme cases, in humans.[16]

A widespread form of antinutrients, the flavonoids, are a group of polyphenolic compounds that include tannins.[17] These compounds chelate metals such as iron and zinc and reduce the absorption of these nutrients,[18] and they also inhibit digestive enzymes and may also precipitate proteins.[19]

Saponins in plants may act like antifeedants[20][21] and can be classified as antinutrients.[22]

Occurrence and removal

Antinutrients are found at some level in almost all foods for a variety of reasons. However, their levels are reduced in modern crops, probably as an outcome of the process of domestication.[23] The possibility now exists to eliminate antinutrients entirely using genetic engineering; but, since these compounds may also have beneficial effects, such genetic modifications could make the foods more nutritious, but not improve people's health.[24]

Many traditional methods of food preparation such as germination, cooking, fermentation, and malting increase the nutritive quality of plant foods through reducing certain antinutrients such as phytic acid, polyphenols, and oxalic acid.[25] Such processing methods are widely used in societies where cereals and legumes form a major part of the diet.[26][27] An important example of such processing is the fermentation of cassava to produce cassava flour: this fermentation reduces the levels of both toxins and antinutrients in the tuber.[28]

See also

References

  1. ^ Cammack, Richard; Atwood, Teresa; Campbell, Peter; Parish, Howard; Smith, Anthony; Vella, Frank; Stirling, John, eds. (2006). "Aa". Oxford dictionary of biochemistry and molecular biology. Cammack, Richard (Rev. ed.). Oxford: Oxford University Press. p. 47. doi:10.1093/acref/9780198529170.001.0001. ISBN 9780198529170. OCLC 65467611.
  2. ^ Ekholm P, Virkki L, Ylinen M, Johansson L (Feb 2003). "The effect of phytic acid and some natural chelating agents on the solubility of mineral elements in oat bran". Food Chemistry. 80 (2): 165–70. doi:10.1016/S0308-8146(02)00249-2.
  3. ^ Cheryan M (1980). "Phytic acid interactions in food systems". Critical Reviews in Food Science and Nutrition. 13 (4): 297–335. doi:10.1080/10408398009527293. PMID 7002470.
  4. ^ Bohn L, Meyer AS, Rasmussen SK (March 2008). "Phytate: impact on environment and human nutrition. A challenge for molecular breeding". Journal of Zhejiang University Science B. 9 (3): 165–91. doi:10.1631/jzus.B0710640. PMC 2266880. PMID 18357620.
  5. ^ Kumar V, Singh G, Verma AK, Agrawal S (2012). "In silico characterization of histidine Acid phytase sequences". Enzyme Research. 2012: 845465. doi:10.1155/2012/845465. PMC 3523131. PMID 23304454.
  6. ^ a b Dolan LC, Matulka RA, Burdock GA (September 2010). "Naturally occurring food toxins". Toxins. 2 (9): 2289–332. doi:10.3390/toxins2092289. PMC 3153292. PMID 22069686.
  7. ^ Tan-Wilson AL, Chen JC, Duggan MC, Chapman C, Obach RS, Wilson KA (1987). "Soybean Bowman-Birk trypsin isoinhibitors: classification and report of a glycine-rich trypsin inhibitor class". J. Agric. Food Chem. 35 (6): 974. doi:10.1021/jf00078a028.
  8. ^ Gilani GS, Cockell KA, Sepehr E (May 2005). "Effects of antinutritional factors on protein digestibility and amino acid availability in foods". Journal of AOAC International. 88 (3): 967–87. doi:10.1093/jaoac/88.3.967. PMID 16001874.
  9. ^ Heck AM, Yanovski JA, Calis KA (March 2000). "Orlistat, a new lipase inhibitor for the management of obesity". Pharmacotherapy. 20 (3): 270–9. doi:10.1592/phco.20.4.270.34882. PMC 6145169. PMID 10730683.
  10. ^ Preuss HG (June 2009). "Bean amylase inhibitor and other carbohydrate absorption blockers: effects on diabesity and general health". Journal of the American College of Nutrition. 28 (3): 266–76. doi:10.1080/07315724.2009.10719781. PMID 20150600. S2CID 20066629.
  11. ^ "Fiber". Linus Pauling Institute. 2014-04-28. from the original on 2018-04-14. Retrieved 2018-04-15.
  12. ^ Coudray C, Demigné C, Rayssiguier Y (January 2003). "Effects of dietary fibers on magnesium absorption in animals and humans". The Journal of Nutrition. 133 (1): 1–4. doi:10.1093/jn/133.1.1. PMID 12514257.
  13. ^ Scheers N (March 2013). "Regulatory effects of Cu, Zn, and Ca on Fe absorption: the intricate play between nutrient transporters". Nutrients. 5 (3): 957–70. doi:10.3390/nu5030957. PMC 3705329. PMID 23519291.
  14. ^ Miranda JM, Anton X, Redondo-Valbuena C, Roca-Saavedra P, Rodriguez JA, Lamas A, Franco CM, Cepeda A (January 2015). "Egg and egg-derived foods: effects on human health and use as functional foods". Nutrients. 7 (1): 706–29. doi:10.3390/nu7010706. PMC 4303863. PMID 25608941.
  15. ^ Poissonnier LA, Simpson SJ, Dussutour A (2014-11-13). "Observations of the "egg white injury" in ants". PLOS ONE. 9 (11): e112801. Bibcode:2014PLoSO...9k2801P. doi:10.1371/journal.pone.0112801. PMC 4231089. PMID 25392989.
  16. ^ Baugh CM, Malone JH, Butterworth CE (February 1968). "Human biotin deficiency. A case history of biotin deficiency induced by raw egg consumption in a cirrhotic patient". The American Journal of Clinical Nutrition. 21 (2): 173–82. doi:10.1093/ajcn/21.2.173. PMID 5642891.
  17. ^ Beecher GR (October 2003). "Overview of dietary flavonoids: nomenclature, occurrence and intake". The Journal of Nutrition. 133 (10): 3248S–3254S. doi:10.1093/jn/133.10.3248S. PMID 14519822.
  18. ^ Karamać M (December 2009). "Chelation of Cu(II), Zn(II), and Fe(II) by tannin constituents of selected edible nuts". International Journal of Molecular Sciences. 10 (12): 5485–97. doi:10.3390/ijms10125485. PMC 2802006. PMID 20054482.
  19. ^ Adamczyk B, Simon J, Kitunen V, Adamczyk S, Smolander A (October 2017). "Tannins and Their Complex Interaction with Different Organic Nitrogen Compounds and Enzymes: Old Paradigms versus Recent Advances". ChemistryOpen. 6 (5): 610–614. doi:10.1002/open.201700113. PMC 5641916. PMID 29046854.
  20. ^ Moses T, Papadopoulou KK, Osbourn A (2014). "Metabolic and functional diversity of saponins, biosynthetic intermediates and semi-synthetic derivatives". Critical Reviews in Biochemistry and Molecular Biology. 49 (6): 439–62. doi:10.3109/10409238.2014.953628. PMC 4266039. PMID 25286183.
  21. ^ Sparg SG, Light ME, van Staden J (October 2004). "Biological activities and distribution of plant saponins". Journal of Ethnopharmacology. 94 (2–3): 219–43. doi:10.1016/j.jep.2004.05.016. PMID 15325725.
  22. ^ Difo VH, Onyike E, Ameh DA, Njoku GC, Ndidi US (September 2015). "Changes in nutrient and antinutrient composition of Vigna racemosa flour in open and controlled fermentation". Journal of Food Science and Technology. 52 (9): 6043–8. doi:10.1007/s13197-014-1637-7. PMC 4554638. PMID 26345026.
  23. ^ GEO-PIE Project. . Cornell University. Archived from the original on June 12, 2008.
  24. ^ Welch RM, Graham RD (February 2004). "Breeding for micronutrients in staple food crops from a human nutrition perspective". Journal of Experimental Botany. 55 (396): 353–64. doi:10.1093/jxb/erh064. PMID 14739261.
  25. ^ Hotz C, Gibson RS (April 2007). "Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets". The Journal of Nutrition. 137 (4): 1097–100. doi:10.1093/jn/137.4.1097. PMID 17374686.
  26. ^ Chavan JK, Kadam SS (1989). "Nutritional improvement of cereals by fermentation". Critical Reviews in Food Science and Nutrition. 28 (5): 349–400. doi:10.1080/10408398909527507. PMID 2692608.
  27. ^ Phillips RD (November 1993). "Starchy legumes in human nutrition, health and culture". Plant Foods for Human Nutrition. 44 (3): 195–211. doi:10.1007/BF01088314. PMID 8295859. S2CID 24735125.
  28. ^ Oboh G, Oladunmoye MK (2007). "Biochemical changes in micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers". Nutrition and Health. 18 (4): 355–67. doi:10.1177/026010600701800405. PMID 18087867. S2CID 25650282.

Further reading

  • Shahidi, Fereidoon (1997). Antinutrients and phytochemicals in food. Columbus, OH: American Chemical Society. ISBN 0-8412-3498-1.

April 03, 2023
antinutrient, natural, synthetic, compounds, that, interfere, with, absorption, nutrients, nutrition, studies, focus, antinutrients, commonly, found, food, sources, beverages, take, form, drugs, chemicals, that, naturally, occur, food, sources, proteins, overc. Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients 1 Nutrition studies focus on antinutrients commonly found in food sources and beverages Antinutrients may take the form of drugs chemicals that naturally occur in food sources proteins or overconsumption of nutrients themselves Antinutrients may act by binding to vitamins and minerals preventing their uptake or inhibiting enzymes Phytic acid deprotonated phytate anion in the picture is an antinutrient that interferes with the absorption of minerals from the diet Throughout history humans have bred crops to reduce antinutrients and cooking processes have developed to remove them from raw food materials and increase nutrient bioavailability notably in staple foods such as cassava Contents 1 Mechanisms 1 1 Preventing mineral uptake 1 2 Enzyme inhibition 1 3 Other 2 Occurrence and removal 3 See also 4 References 5 Further readingMechanisms EditPreventing mineral uptake Edit Phytic acid has a strong binding affinity to minerals such as calcium magnesium iron copper and zinc This results in precipitation making the minerals unavailable for absorption in the intestines 2 3 Phytic acids are common in the hulls of nuts seeds and grains and of great importance in agriculture animal nutrition and in eutrophication due to the mineral chelation and bound phosphates released into the environment Without the need to use milling to reduce phytate including nutrient 4 the amount of phytic acid is commonly reduced in animal feeds by adding histidine acid phosphate type of phytases to them 5 Oxalic acid and oxalates are present in many plants and in significant amounts particularly in rhubarb tea spinach parsley and purslane Oxalates bind to calcium and prevent its absorption in the human body 6 Glucosinolates prevent the uptake of iodine affecting the function of the thyroid and thus are considered goitrogens They are found in plants such as broccoli Brussels sprouts cabbage mustard greens radishes and cauliflower 6 Enzyme inhibition Edit Protease inhibitors are substances that inhibit the actions of trypsin pepsin and other proteases in the gut preventing the digestion and subsequent absorption of protein For example Bowman Birk trypsin inhibitor is found in soybeans 7 Some trypsin inhibitors and lectins are found in legumes and interfere with digestion 8 Lipase inhibitors interfere with enzymes such as human pancreatic lipase that catalyze the hydrolysis of some lipids including fats For example the anti obesity drug orlistat causes a percentage of fat to pass through the digestive tract undigested 9 Amylase inhibitors prevent the action of enzymes that break the glycosidic bonds of starches and other complex carbohydrates preventing the release of simple sugars and absorption by the body Like lipase inhibitors they have been used as a diet aid and obesity treatment They are present in many types of beans commercially available amylase inhibitors are extracted from white kidney beans 10 Other Edit Excessive intake of required nutrients can also result in them having an anti nutrient action Excessive intake of dietary fiber can reduce the transit time through the intestines to such a degree that other nutrients cannot be absorbed However this effect is often not seen in practice and reduction of absorbed minerals can be attributed mainly to the phytic acids in fibrous food 11 12 Foods high in calcium eaten simultaneously with foods containing iron can decrease the absorption of iron via an unclear mechanism involving iron transport protein hDMT1 which calcium can inhibit 13 Avidin is an antinutrient found in active form in raw egg whites It binds very tightly to biotin vitamin B7 14 and can cause deficiency of B7 in animals 15 and in extreme cases in humans 16 A widespread form of antinutrients the flavonoids are a group of polyphenolic compounds that include tannins 17 These compounds chelate metals such as iron and zinc and reduce the absorption of these nutrients 18 and they also inhibit digestive enzymes and may also precipitate proteins 19 Saponins in plants may act like antifeedants 20 21 and can be classified as antinutrients 22 Occurrence and removal EditAntinutrients are found at some level in almost all foods for a variety of reasons However their levels are reduced in modern crops probably as an outcome of the process of domestication 23 The possibility now exists to eliminate antinutrients entirely using genetic engineering but since these compounds may also have beneficial effects such genetic modifications could make the foods more nutritious but not improve people s health 24 Many traditional methods of food preparation such as germination cooking fermentation and malting increase the nutritive quality of plant foods through reducing certain antinutrients such as phytic acid polyphenols and oxalic acid 25 Such processing methods are widely used in societies where cereals and legumes form a major part of the diet 26 27 An important example of such processing is the fermentation of cassava to produce cassava flour this fermentation reduces the levels of both toxins and antinutrients in the tuber 28 See also EditAntimetabolite Biopesticide Plant defense against herbivoryReferences Edit Cammack Richard Atwood Teresa Campbell Peter Parish Howard Smith Anthony Vella Frank Stirling John eds 2006 Aa Oxford dictionary of biochemistry and molecular biology Cammack Richard Rev ed Oxford Oxford University Press p 47 doi 10 1093 acref 9780198529170 001 0001 ISBN 9780198529170 OCLC 65467611 Ekholm P Virkki L Ylinen M Johansson L Feb 2003 The effect of phytic acid and some natural chelating agents on the solubility of mineral elements in oat bran Food Chemistry 80 2 165 70 doi 10 1016 S0308 8146 02 00249 2 Cheryan M 1980 Phytic acid interactions in food systems Critical Reviews in Food Science and Nutrition 13 4 297 335 doi 10 1080 10408398009527293 PMID 7002470 Bohn L Meyer AS Rasmussen SK March 2008 Phytate impact on environment and human nutrition A challenge for molecular breeding Journal of Zhejiang University Science B 9 3 165 91 doi 10 1631 jzus B0710640 PMC 2266880 PMID 18357620 Kumar V Singh G Verma AK Agrawal S 2012 In silico characterization of histidine Acid phytase sequences Enzyme Research 2012 845465 doi 10 1155 2012 845465 PMC 3523131 PMID 23304454 a b Dolan LC Matulka RA Burdock GA September 2010 Naturally occurring food toxins Toxins 2 9 2289 332 doi 10 3390 toxins2092289 PMC 3153292 PMID 22069686 Tan Wilson AL Chen JC Duggan MC Chapman C Obach RS Wilson KA 1987 Soybean Bowman Birk trypsin isoinhibitors classification and report of a glycine rich trypsin inhibitor class J Agric Food Chem 35 6 974 doi 10 1021 jf00078a028 Gilani GS Cockell KA Sepehr E May 2005 Effects of antinutritional factors on protein digestibility and amino acid availability in foods Journal of AOAC International 88 3 967 87 doi 10 1093 jaoac 88 3 967 PMID 16001874 Heck AM Yanovski JA Calis KA March 2000 Orlistat a new lipase inhibitor for the management of obesity Pharmacotherapy 20 3 270 9 doi 10 1592 phco 20 4 270 34882 PMC 6145169 PMID 10730683 Preuss HG June 2009 Bean amylase inhibitor and other carbohydrate absorption blockers effects on diabesity and general health Journal of the American College of Nutrition 28 3 266 76 doi 10 1080 07315724 2009 10719781 PMID 20150600 S2CID 20066629 Fiber Linus Pauling Institute 2014 04 28 Archived from the original on 2018 04 14 Retrieved 2018 04 15 Coudray C Demigne C Rayssiguier Y January 2003 Effects of dietary fibers on magnesium absorption in animals and humans The Journal of Nutrition 133 1 1 4 doi 10 1093 jn 133 1 1 PMID 12514257 Scheers N March 2013 Regulatory effects of Cu Zn and Ca on Fe absorption the intricate play between nutrient transporters Nutrients 5 3 957 70 doi 10 3390 nu5030957 PMC 3705329 PMID 23519291 Miranda JM Anton X Redondo Valbuena C Roca Saavedra P Rodriguez JA Lamas A Franco CM Cepeda A January 2015 Egg and egg derived foods effects on human health and use as functional foods Nutrients 7 1 706 29 doi 10 3390 nu7010706 PMC 4303863 PMID 25608941 Poissonnier LA Simpson SJ Dussutour A 2014 11 13 Observations of the egg white injury in ants PLOS ONE 9 11 e112801 Bibcode 2014PLoSO 9k2801P doi 10 1371 journal pone 0112801 PMC 4231089 PMID 25392989 Baugh CM Malone JH Butterworth CE February 1968 Human biotin deficiency A case history of biotin deficiency induced by raw egg consumption in a cirrhotic patient The American Journal of Clinical Nutrition 21 2 173 82 doi 10 1093 ajcn 21 2 173 PMID 5642891 Beecher GR October 2003 Overview of dietary flavonoids nomenclature occurrence and intake The Journal of Nutrition 133 10 3248S 3254S doi 10 1093 jn 133 10 3248S PMID 14519822 Karamac M December 2009 Chelation of Cu II Zn II and Fe II by tannin constituents of selected edible nuts International Journal of Molecular Sciences 10 12 5485 97 doi 10 3390 ijms10125485 PMC 2802006 PMID 20054482 Adamczyk B Simon J Kitunen V Adamczyk S Smolander A October 2017 Tannins and Their Complex Interaction with Different Organic Nitrogen Compounds and Enzymes Old Paradigms versus Recent Advances ChemistryOpen 6 5 610 614 doi 10 1002 open 201700113 PMC 5641916 PMID 29046854 Moses T Papadopoulou KK Osbourn A 2014 Metabolic and functional diversity of saponins biosynthetic intermediates and semi synthetic derivatives Critical Reviews in Biochemistry and Molecular Biology 49 6 439 62 doi 10 3109 10409238 2014 953628 PMC 4266039 PMID 25286183 Sparg SG Light ME van Staden J October 2004 Biological activities and distribution of plant saponins Journal of Ethnopharmacology 94 2 3 219 43 doi 10 1016 j jep 2004 05 016 PMID 15325725 Difo VH Onyike E Ameh DA Njoku GC Ndidi US September 2015 Changes in nutrient and antinutrient composition of Vigna racemosa flour in open and controlled fermentation Journal of Food Science and Technology 52 9 6043 8 doi 10 1007 s13197 014 1637 7 PMC 4554638 PMID 26345026 GEO PIE Project Plant Toxins and Antinutrients Cornell University Archived from the original on June 12 2008 Welch RM Graham RD February 2004 Breeding for micronutrients in staple food crops from a human nutrition perspective Journal of Experimental Botany 55 396 353 64 doi 10 1093 jxb erh064 PMID 14739261 Hotz C Gibson RS April 2007 Traditional food processing and preparation practices to enhance the bioavailability of micronutrients in plant based diets The Journal of Nutrition 137 4 1097 100 doi 10 1093 jn 137 4 1097 PMID 17374686 Chavan JK Kadam SS 1989 Nutritional improvement of cereals by fermentation Critical Reviews in Food Science and Nutrition 28 5 349 400 doi 10 1080 10408398909527507 PMID 2692608 Phillips RD November 1993 Starchy legumes in human nutrition health and culture Plant Foods for Human Nutrition 44 3 195 211 doi 10 1007 BF01088314 PMID 8295859 S2CID 24735125 Oboh G Oladunmoye MK 2007 Biochemical changes in micro fungi fermented cassava flour produced from low and medium cyanide variety of cassava tubers Nutrition and Health 18 4 355 67 doi 10 1177 026010600701800405 PMID 18087867 S2CID 25650282 Further reading EditShahidi Fereidoon 1997 Antinutrients and phytochemicals in food Columbus OH American Chemical Society ISBN 0 8412 3498 1 Retrieved from https en wikipedia org w index php title Antinutrient amp oldid 1117244628, wikipedia, wiki, book, books, library,

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