Centeno C, Viveros A, Brenes A, Canales R, Lozano A, de la Cuadra C
Instituto de Nutrición y Bromatología, Facultad de Farmacia, Ciudad Universitaria, 28040 Madrid, Spain.
J Agric Food Chem. 2001 Jul;49(7):3208-15. doi: 10.1021/jf010023c.
Two assays were conducted to study the evolution of rye and barley phosphatases (phytase and acid phosphatase) and the degradation of its substrates (inositol phosphate esters) during seed germination. In this manner we could obtain a low-phytate, endogenous phosphatase rich ingredient to be used in animal nutrition. In the first assay, the seeds were soaked for 1 and 14 h and germinated for 3 and 5 days with and without the addition of gibberellic acid (GA3). In the second assay, the seeds were soaked for 1 h and germinated for 1, 3, and 5 days with GA3. Phytase (up to 5739 and 3151 U x kg(-1)) and acid phosphatase (up to 18288 and 3151 U x g(-1)) activities, and IP6 (6.09 and 6.01 mg x g(-1)), IP5 (0.48 and 0.48 mg x g(-1)), and IP4 (0.13 and 0.06 mg x g(-1)) were detected in ungerminated rye and barley, respectively. The germination process caused a significant increase of Phy and AcPh activities in rye (up to 112 and 213%) and barley (up to 212 and 634%) and a reduction in the phytate phosphorus content (up to 84 and 58%, respectively). Phytate phosphorus content was affected only by soaking time in the case of rye. Finally, during the course of germination, IP6 and IP5 were rapidly degraded in rye (88 and 79%) and barley (67 and 52%), and IP4 was only a short-living intermediate, which was increased during hydrolysis and degraded to IP3. In conclusion, a marked increase of Phy and AcPh activities in rye and barley with a concomitant decrease in phytate phosphorus content and an increase in the content of lower inositol phosphates were observed during the rye and barley germination.
进行了两项试验来研究黑麦和大麦磷酸酶（植酸酶和酸性磷酸酶）的演变以及种子萌发过程中其底物（肌醇磷酸酯）的降解情况。通过这种方式，我们可以获得一种低植酸、富含内源性磷酸酶的成分用于动物营养。在第一项试验中，将种子浸泡1小时和14小时，并在添加和不添加赤霉素（GA3）的情况下分别萌发3天和5天。在第二项试验中，将种子浸泡1小时，并在添加GA3的情况下分别萌发1天、3天和5天。未萌发的黑麦和大麦中分别检测到植酸酶（高达5739和3151 U x kg(-1)）和酸性磷酸酶（高达18288和3151 U x g(-1)）活性，以及IP6（6.09和6.01 mg x g(-1)）、IP5（0.48和0.48 mg x g(-1)）和IP4（0.13和0.06 mg x g(-1)）。萌发过程导致黑麦（分别高达112%和213%）和大麦（分别高达212%和634%）中植酸酶和酸性磷酸酶活性显著增加，同时植酸磷含量降低（分别高达84%和58%）。在黑麦中，植酸磷含量仅受浸泡时间的影响。最后，在萌发过程中，黑麦（88%和79%）和大麦（67%和52%）中的IP6和IP5迅速降解，而IP4只是一种短暂存在的中间产物，在水解过程中增加并降解为IP3。总之，在黑麦和大麦萌发过程中，观察到黑麦和大麦中植酸酶和酸性磷酸酶活性显著增加，同时植酸磷含量降低，低肌醇磷酸含量增加。
