83-86-3 Usage
Uses
Used in the Food Industry:
Phytic acid is used as a preservative and antioxidant in beverages, alcohols, and high-oil foods to extend their shelf life and improve product stability. It is used as a chelating agent to remove heavy metal elements in beverages and alcohols, protecting human health. Phytic acid is also used to maintain the color and freshness of canned foods and prevent the formation of struvite in canned aquatic products.
Used in the Pharmaceutical Industry:
Phytic acid is used as a beneficial nutrient that promotes the release of oxygen in oxyhemoglobin, improves red blood cell function, and prolongs their survival. It is hydrolyzed in the human body to produce inositol and phospholipids, which have anti-aging effects and are important components of human cells. Phytic acid can relieve lead poisoning, prevent heavy metal poisoning, and inhibit cancer, including colon and early breast cancer. It can also bind to iron in the intestine, reducing free radical production and inhibiting cancer.
Used in Other Industries:
Phytic acid is used as a conversion coating on the surface of magnesium alloy to improve its resistance to corrosion. It is also used as a heat and light stabilizer, flame retardant, and antistatic agent in various applications, such as resins, hydrogen peroxide storage, liquid fuels, fibers, aviation gasoline, and as a flame retardant for cotton, polyester, and silk fabrics.
Agricultural Uses:
Phytic acid is used as a source of phosphorus compounds for seeds and young plants, promoting their growth and development.
General Information
Phytic acid (PA, molecular formula: C6H18O24P6, molecular structure is as follows ), also known as inositol hexakisphosphate, hexaphosphoinositol, myo-inositol hexakisphosphate, IP6, is pale yellow to pale brown slurry liquid, soluble in water, ethanol and acetone, nearly insoluble in ether, benzene and chloroform. It is stable and incompatible with strong oxidizing agents[1][2][3]. It’s basically non-toxic and should be sealed in a cool and dry place. Storage and transportation can be according to general chemical regulations.
?
PA first identified in 1855[4] is a naturally occurring compound formed during the maturation of seeds and cereal grains. It’s the storage form of phosphorus, an important mineral used in the production of energy as well as the formation of structural elements like cell membranes[5]. In the seeds of legumes, it accounts for about 70% of the phosphate content and is structurally integrated with the protein bodies as phytin, a mixed potassium, magnesium, and calcium salt of inositol[6].
PA is the most abundant form of phosphorus in plants. During food processing and digestion, inositol hexaphosphate can be partially dephosphorylated to produce degradation products, such as penta-, tetra-, and triphosphate, by the action of endogenous phytases, which are found in most PA-containing seeds from higher plants. Seed germination results in increased phytase activity, and PA hydrolysis releases phosphate and free myoinositol for use during plant development[6].
PA has the ability to bind minerals, proteins, and starch (either indirectly or directly). This binding alters the solubility, functionality, digestion, and absorption of these food components. At normal pH range, the phosphate groups of phytic acid are negatively charged, allowing interaction with positively charged components such as minerals and proteins. Metal ions may bind with one or more phosphate groups forming complexes of varying solubility. Proteins are able to bind directly with PA through electrostatic charges. Starch binding may also occur via hydrogen bond formation. Zinc appears to be the most affected by PA because it forms the most stable and insoluble complex. Other minerals and nutrients that are affected include calcium(Ca), sodium (Na), iron (Fe), magnesium (Mg), manganese (Mn), and chlorine (Cl)[4].
Preparation and Analysis
Now, there are many preparation methods for PA, which can be summarized as two main types: chemical synthesis and extraction.
The principle of chemical synthesis in every experiment has been to obtain the desired product by heating together inosite and orthophosphoric acid[7]. But this method has no industrial significance.
Extraction method which extracts phytic acid from natural plants has actual industrial significance currently. PA is generally extracted from agricultural and sideline products such as rice bran and plant germ. At present, the main extraction methods are solvent extraction assisted method, microwave assisted extraction method, ultrasonic assisted extraction method, membrane separation assist method, etc.
In addition, the adsorption method which uses an anion exchange resin to adsorb the phytic acid in the extract, and then elutes the adsorbed phytic acid with an eluent to obtain a phytate is another way to prepare phytic acid.
Most analytical methods are based on extraction or isolation of PA.
The AOAC anion-exchange method is one that has been used to estimate phytic acid content in products. However, this method is not capable of distinguishing phytic acid (IP6) from other inositol phosphates (IP5–IP1). This analytical method groups all of these components together and the result is often an overestimation of the amount of phytic acid present.
The high-performance liquid chromatography (HPLC) method is the primary means of separation and quantification. HPLC is capable of separating phytic acid and inositol phosphates as separate entities. It also has the sensitivity and reproducibility to measure low concentrations in products. However the reagents used in this method must be pure and free from metals or it will cause distortion in the readings[4].
Nutrition
Along with saponins and lectins, phytic acid is considered an anti-nutrient[5][8].
PA in plant-derived foods we have can lead to poor bioavailability (BV) of minerals due to its strong ability to chelate multivalent metal ions, especially zinc, calcium, and iron which can form very insoluble salts that are poorly absorbed from the gastrointestinal tract[9]. Because humans don't have the enzymes needed to break down phytates, as much as 50 percent of these minerals -especially iron -passes out of the body unabsorbed[10]. While phytic acid not only grabs on to or chelates important minerals, but also inhibits enzymes that we need to digest our food, including pepsin needed for the breakdown of proteins in the stomach, and amylase needed for the breakdown of starch into sugar. Trypsin needed for protein digestion in the small intestine is also inhibited by phytates[11].
But fortunately, several preparation methods: soaking, sprouting, fermentation, can significantly reduce the phytic acid content of foods. Cereals and legumes are often soaked in water overnight to reduce their phytate content. The sprouting of seeds, grains and legumes, also known as germination, causes phytate degradation. Organic acids, formed during fermentation, promote phytate breakdown. Lactic acid fermentation is the preferred method, a good example of which is the making of sourdough. Combining these methods can reduce phytate content substantially[9].
Although offering some negative effects, PA actually has some potential healthful effects, such as in lowering serum cholesterol and triglycerides, and preventing heart disease, renal stone formation, and certain types of cancer, such as colon cancer. The metabolites of PA may also function as second messengers, whereas the naturally occurring compounds have been suggested to act as neuromodulators. PA is also considered to be a natural antioxidant and is suggested to have potential functions of reducing lipid peroxidation[6].
Reference
https://www.lookchem.com/ChemicalProductProperty_EN_CB4321770.htm
http://www.chemnet.com/ChinaSuppliers/26279/Phytic-acid--823005.html
https://www.encyclopedia.com/sports-and-everyday-life/food-and-drink/food-and-cooking/phytic-acid
Lori Oatway, Thava Vasanthan, James H. Helm. Phytic Acid[J]. Food Reviews International, 2001, 17(4): 419-431
http://breakingmuscle.com/healthy-eating/dissecting-anti-nutrients-the-good-and-bad-of-phytic-acid
Jin R. Zhou, John W. Erdman Jr. Phytic Acid in Health and Disease[J]. Critical Reviews in Food Science and Nutrition, 1995, 35(6): 495-508
R. J. Anderson. Synthesis of Phytic Acid[J]. Journal of Biological Chemistry, 1920, 43:117-128
http://www.nourishingdays.com/2010/09/what-is-phytic-acid/
https://www.healthline.com/nutrition/phytic-acid-101#section5
https://www.livestrong.com/article/281955-foods-containing-phytic-acid/
https://www.westonaprice.org/health-topics/vegetarianism-and-plant-foods/living-with-phytic-acid/
http://www.yourdictionary.com/phytic-acid
https://www.sigmaaldrich.com/catalog/product/aldrich/593648?lang=en?ion=HK
Originator
Rencal, Squibb, US ,1962
Manufacturing Process
Cereal grains are particularly rich in phytates; corn steep water produced in the wet milling of corn, is one of the best sources of such material. To recover the phytate from corn steep water it is customary to neutralize the same withan alkaline material, suitably lime, causing the phytate to precipitate as a crude salt which can be removed readily by filtration. This material contains substantial amounts of magnesium, even though lime may have been employed as precipitant, and traces of other metallic ions, as well as some proteinaceous materials and other contaminants from the steep water. It may be partially purified by dissolving in acid and reprecipitating but, nevertheless, such commercial phytates do not represent pure salts. They always contain some magnesium, appreciable amounts of iron and nitrogenous materials, and traces of heavy metals, such as copper.Heretofore, no economical method for preparing pure phytic acid was known. The classical method was to dissolve calcium phytate in an acid such as hydrochloric acid, and then add a solution of a copper salt, such as copper sulfate to precipitate copper phytate. The latter was suspended in water and treated with hydrogen sulfide, which formed insoluble copper sulfide and released phytic acid to the solution. After removing the copper sulfide by filtration, the filtrate was concentrated to yield phytic acid as a syrup.The phytic acid in the form of a calcium phytate press cake may however be contacted with a cation exchange resin to replace the calcium with sodium to yield phytate sodium.
Therapeutic Function
Hypocalcemic
Safety Profile
Poison by intravenous
route. When heated to decomposition it
emits toxic fumes of POx.
Check Digit Verification of cas no
The CAS Registry Mumber 83-86-3 includes 5 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 2 digits, 8 and 3 respectively; the second part has 2 digits, 8 and 6 respectively.
Calculate Digit Verification of CAS Registry Number 83-86:
(4*8)+(3*3)+(2*8)+(1*6)=63
63 % 10 = 3
So 83-86-3 is a valid CAS Registry Number.
InChI:InChI=1/C6H18O24P6/c7-31(8,9)25-1-2(26-32(10,11)12)4(28-34(16,17)18)6(30-36(22,23)24)5(29-35(19,20)21)3(1)27-33(13,14)15/h1-6H,(H2,7,8,9)(H2,10,11,12)(H2,13,14,15)(H2,16,17,18)(H2,19,20,21)(H2,22,23,24)/p-12/t1-,2-,3-,4+,5-,6-
83-86-3Relevant articles and documents
CYCLITOLS AND THEIR DERIVATIVES AND THEIR THERAPEUTIC APPLICATIONS
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Page/Page column 37; 55, (2008/12/07)
The present invention is directed to polyphosphorylated and pyrophosphate derivatives of cyclitols. More particularly, the invention relates to polyphosphorylated and pyrophosphate derivatives of inositols. The invention also relates to compositions of the polyphosphorylated and pyrophosphate derivatives of inositol and other similar, more lipophilic derivatives, and their use as allosteric effectors, cell-signaling molecule analogs, and therapeutic agents.
Inositol pyrophosphates, and methods of use thereof
-
, (2008/06/13)
The present invention comprises compounds, compositions thereof, and methods capable of delivering modified inositol hexaphospahte (IHP) comprising an internal pyrophosphate ring to the cytoplasm of mammalian cells. In certain embodiments, the present invention relates to compounds, compositions thereof, and methods that enhance the ability of mammalian red blood cells to deliver oxygen, by delivering IHP to the cytoplasm of the red blood cells.
Stereo- and regiospecificity of yeast phytases-chemical synthesis and enzymatic conversion of the substrate analogues neo- and L-chiro-inositol hexakisphosphate
Adelt, Stephan,Podeschwa, Michael,Dallmann, Guido,Altenbach, Hans-Josef,Vogel, Guenter
, p. 44 - 67 (2007/10/03)
Phytases are enzymes that catalyze the hydrolysis of phosphate esters in myo-inositol hexakisphosphate (phytic acid). The precise routes of enzymatic dephosphorylation by phytases of the yeast strains Saccharomyces cerevisiae and Pichia rhodanensis have been investigated up to the myo-inositol trisphosphate level, including the absolute configuration of the intermediates. Stereoselective assignment of the myo-inositol pentakisphosphates (D-myo-inositol 1,2,4,5,6-pentakisphosphate and D-myo-inositol 1,2,3,4,5-pentakisphosphate) generated was accomplished by a new method based on enantiospecific enzymatic conversion and HPLC analysis. Via conduritol B or E derivatives the total syntheses of two epimers of myo-inositol hexakisphosphate, neo-inositol hexakisphosphate and L-chiro-inositol hexakisphosphate were performed to examine the specificity of the yeast phytases with these substrate analogues. A comparison of kinetic data and the degradation pathways determined gave the first hints about the molecular recognition of inositol hexakisphosphates by the enzymes. Exploitation of the high stereo- and regiospecificity observed in the dephosphorylation of neo- and L-chiro-inositol hexakisphosphate made it possible to establish enzyme-assisted steps for the synthesis of D-neo-inositol 1,2,5,6-tetrakisphosphate, L-chiro-inositol 1,2,3,5,6-pentakisphosphate and L-chiro-inositol 1,2,3,6-tetrakisphosphate.
Stereoselective synthesis of myo-, neo-, L-chiro, D-chiro, allo-, scyllo-, and epi-inositol systems via conduritols prepared from p-benzoquinone
Podeschwa, Michael,Plettenburg, Oliver,Vom Brocke, Jochen,Block, Oliver,Adelt, Stephan,Altenbach, Hans-Josef
, p. 1958 - 1972 (2007/10/03)
A practical route is described for the flexible preparation of a wide variety of inositol stereoisomers and their polyphosphates. The potential of this approach is demonstrated by the synthesis of myo-, L-chiro-, D-chiro-, epi-, scyllo-, allo-, and neo-inositol systems. Optically pure compounds in either enantiomeric form can be prepared from p-benzoquinone via enzymatic resolution of a derived conduritol B key intermediate. High-performance anion-exchange chromatography with pulsed amperometric detection permits inositol stereoisomers to be resolved and detected with high sensitivity. Wiley-VCH Verlag GmbH & Co. KGaA, 69451 Weinheim, Germany, 2003.
Monoclonal antibody recognizing phosphatidylinositol-3,4,5-triphosphate
-
, (2008/06/13)
A monoclonal antibody that specifically recognizes phosphatidylinositol-3,4,5-triphosphate (PIP3) but does not cross-react with structurally similar phospholipid antigens is advantageous for PIP3-specific immunoassay. The gene in the variable regions of the monoclonal antibody has been identified, which enables producing recombinant antibodies.
Ion-exchange equilibrium in synthesis of acids on KU-2(H) cation exchanger and of salts on KB-4P-2 cation exchanger
Saidakhmedov,Arslanov,Vulikh
, p. 211 - 215 (2007/10/03)
Advisability of ion-exchange synthesis of acids on strongly acidic KU-2 cation exchanger and of salts on weakly acidic KB-4P-2 cation exchanger is studied.
