bioavailability of iron, zinc, phytate and phytase activity during soaking and germination of white sorghum varieties生物利用度的铁、锌、肌醇六磷酸酯和植酸酶活性在浸泡和萌发的白高粱品种.pdf

Bioavailability of Iron, Zinc, Phytate and Phytase Activity during Soaking and Germination of White Sorghum Varieties 1 1 2 2 Abd El-Moneim M. R. Afify , Hossam S. El-Beltagi *, Samiha M. Abd El-Salam , Azza A. Omran 1 Department of Biochemistry, Faculty of Agriculture, Cairo University, Cairo, Egypt, 2 Department of Crops Technology, Food Technology Research Institute, Agricultural Research Center, Cairo, Egypt Abstract The changes in phytate, phytase activity and in vitro bioavailability of iron and zinc during soaking and germination of three white sorghum varieties (Sorghum bicolor L. Moench), named Dorado, Shandweel-6, and Giza-15 were investigated. Sorghum varieties were soaked for 20 h and germinated for 72 h after soaking for 20 h to reduce phytate content and increase iron and zinc in vitro bioavailability. The results revealed that iron and zinc content was significantly reduced from 28.16 to 32.16% and 13.78 to 26.69% for soaking treatment and 38.43 to 39.18% and 21.80 to 31.27% for germination treatments, respectively. Phytate content was significantly reduced from 23.59 to 32.40% for soaking treatment and 24.92 to 35.27% for germination treatments, respectively. Phytase enzymes will be activated during drying in equal form in all varieties. The results proved that the main distinct point is the change of phytase activity as well as specific activity during different treatment which showed no significant differences between the varieties used. The in vitro bioavailability of iron and zinc were significantly improved as a result of soaking and germination treatments. Citation: Afify AE-MMR, El-Beltagi HS, Abd El-Salam SM, Omran AA (2011) Bio