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The role of phytic acid in legumes: antinutrient or beneficial function?

Papel del ácido fítico en las legumbres

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Abstract

This review describes the present state of knowledge about phytic acid (phytate), which is often present in legume seeds. The antinutritional effects of phytic acid primarily relate to the strong chelating associated with its six reactive phosphate groups. Its ability to complex with proteins and particularly with minerals has been a subject of investigation from chemical and nutritional viewpoints. The hydrolysis of phytate into inositol and phosphates or phosphoric acid occurs as a result of phytase or nonenzymatic cleavage. Enzymes capable of hydrolysing phytates are widely distributed in micro-organisms, plants and animals. Phytases act in a stepwise manner to catalyse the hydrolysis of phytic acid. To reduce or eliminate the chelating ability of phytate, dephosphorylation of hexa- and penta-phosphate forms is essential since a high degree of phosphorylation is necessary to bind minerals. There are several methods of decreasing the inhibitory effect of phytic acid on mineral absorption (cooking, germination, fermentation, soaking, autolysis). Nevertheless, inositol hexaphosphate is receiving increased attention owing to its role in cancer prevention and/or therapy and its hypocholesterolaemic effect.

Resumen

Esta revisión describe el estado actual de conocimientos sobre el ácido fítico, presente de forma natural en muchos alimentos derivados de plantas, y, sobre todo, en las legumbres. Sus efectos antinutritivos se relacionan con su fuerte capacidad para formar complejos con proteínas y minerales. La hidrólisis del fitato en inositol y fosfatos se produce por acción de fitasas, ampliamente distribuidas en microorganismos, plantas y animales, y también por procesos no enzimáticos. Las fitasas actúan de forma escalonada siendo necesario conseguir la defosforilación del inositol hexa y penta fosfato, ya que estas son las formas con mayor capacidad quelante. Hay varios métodos para disminuir el efecto antinutricional del ácido fítico, tales como el remojo, cocinamiento, la germinación, fermentación y adición de enzimas. Sin embargo, el inositol hexafosfato está siendo objeto de nuevo interés por su papel en la prevención del cáncer y/o en su terapia, y por su efecto anticolesterolémico.

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  1. Departamento de Fisiología e Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Granada, Spain

    G. Urbano, M. López-Jurado, P. Aranda, C. Vidal-Valverde, E. Tenorio & J. Porres

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Urbano, G., López-Jurado, M., Aranda, P. et al. The role of phytic acid in legumes: antinutrient or beneficial function?. J Physiol Biochem 56, 283–294 (2000). https://doi.org/10.1007/BF03179796

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