Functionality of Phytase of<i>Saccharomyces cerevisiae</i>MTCC 5421 to Lower Inherent Phytate in Selected Cereal Flours and Wheat/Pearl Millet-Based Fermented Foods with Selected Probiotic Attribute

Roopashri, Arekal N.; Varadaraj, M. C.

doi:10.1080/08905436.2015.1026602

Cited by 10 publications

(3 citation statements)

References 53 publications

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“…At 50-55 °C, phytase undergoes an irreversible conformational rearrangement resulting in 70-80% loss in enzymatic activity and get inactivated at feed pelleting temperature (70-90°C for 5-10 min) (Ushasree et al, 2014). This has led to the development of great interest in identification and characterization of microbial phytases from diversified habitats, focusing on their activity and stability in different food matrices (Roopashri and Varadaraj, 2015).…”

Section: Research Articlementioning

confidence: 99%

Screening, Characterization and Physicochemical Optimization of Phosphorus Solubilization Activity of Potential Probiotic Lactobacillus spp.

Arif¹

2018

PVJ

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Present study was designed to develop indigenous phytate hydrolyzing probiotic Lactobacilli to increase phosphorous availability in poultry gut with ultimate goal of efficient and enhanced poultry production. A total of 90 Lactobacilli were isolated from indigenous poultry droppings and homemade fermented milk products. Lactobacilli were screened for phytate hydrolyzing ability and enzyme activities were measured calorimetrically by ammonium molybdate assay. Out of 62 isolates showing phytate hydrolysis, 16 were confirmed by cobalt chloride staining. Out of 16, three isolates (PDP10, PDP24 and FYP38) were identified as Lactobacillus gallinarum, Lactobacillus reutri and Lactobacillus fermentum respectively, and further selected for physico-chemical optimization of phytase production. PDP10

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Section: Research Articlementioning

confidence: 99%

Screening, Characterization and Physicochemical Optimization of Phosphorus Solubilization Activity of Potential Probiotic Lactobacillus spp.

Arif¹

2018

PVJ

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“…Studies on the effect of metal ions on phytase activity from Malbranchea sulfurea [ 82 ] and Thermomyces lanuginosus IMI 096218 [ 22 ] reported that Fe 2+ at a concentration of 1 mM increased enzyme activity. Previous reports indicated that metal ions and inhibitors affected fungal phytase activity depending upon the specific type and concentration of the metal ion and inhibitor, as well as the type of fungal phytase [ 35 , 83 , 84 ]. For example, Soni et al [ 83 ] found that the addition of Hg 2+ and Cu 2+ to phytase from A. niger NCIM 563 decreased the degree of enzyme activity, whereas Mg 2+ increased the level of enzyme activity.…”

Section: Discussionmentioning

confidence: 99%

Bioprocessing of Agricultural Residues as Substrates and Optimal Conditions for Phytase Production of Chestnut Mushroom, Pholiota adiposa, in Solid State Fermentation

Jatuwong

Kumla

Suwannarach

et al. 2020

JoF

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Phytase is an enzyme that breaks down phytates to release phosphorus in an available form. This enzyme plays an important role in animals, especially monogastric animals. It serves to improve phytate digestion along with phosphorus absorption, which are required for optimal growth performance and health. In this study, five mushroom species (Amauroderma rugosum SDBR-CMU-A83, Ganoderma mastoporum SDBR-CMU-NK0244, Marusmius sp.1 SDBR-CMU-NK0215, Pholiota adiposa SDBR-CMU-R32 and Piptoporellus triqueter SDBR-CMU-P234) out of 27 mushroom species displayed positive phytase production by agar plate assay. Consequently, these five mushroom species were selected for determination of their potential ability to produce phytase under solid-state fermentation using five agricultural residues (coffee parchment, oil palm empty fruit bunches, rice bran, sawdust, and water hyacinth) as substrates. The highest yield of phytase production (17.02 ± 0.92 units/gram dry substrate) was obtained after one week of fermentation. Optimization for phytase production was determined by statistical approaches using a Plackett–Burman design to screen ten parameters of relevant substrate components. Two significant parameters, the amount of water hyacinth and the moisture content, were found to affect the production process of phytase. Furthermore, the optimal temperature, pH value, and fermentation period were evaluated. The results indicated that the highest degree of phytase production at 53.66 ± 1.68 units/gram dry substrate (3.15-fold increase) was obtained in water hyacinth containing 85% moisture content by addition with a suitable basal liquid medium at a pH value of 6.5 after being incubated at 30 °C for seven days. The crude phytase of P. adiposa was precipitated and the precipitated extract was then used to determine partial characterizations. The precipitated extract displayed high activities after exposure to conditions of 42 °C and pH 5.0. Furthermore, Fe2+ enhanced phytase activity and precipitated extract displayed the best stability at a pH value of 8.0 and a temperature of 4 °C.

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“…The reduction in phytate levels correlated with increased zinc adsorption in young children 89 . Saccharomyces cerevisiae MTCC 5421 extracellularly produced phytase with the specific activity of 12.0 U mg −1 at a temperature and pH optima of 50 °C and 5, respectively, was added to pearl millet flour and showed a 94% reduction in phytic acid levels 90 . A novel phytase (PhyLf) from Lactobacillus fermentum NKN51 was identified.…”

Section: Effect Of Processing On Nutrient Bioavailabilitymentioning

confidence: 99%

Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes

et al. 2021

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Millets are a traditional staple food of the dryland regions of the world and are rich in essential nutrients like protein, fatty acids, minerals, vitamins, and dietary fiber. Also, millets commonly synthesize a range of secondary metabolites to protect themselves against adverse conditions. These factors are collectively termed anti‐nutritional factors and the existence of these factors in millets might reduce the accessibility of the nutrients in humans. Some of these factors include protease inhibitors, tannins, non‐starch polysaccharides‐glucans, phytates, and oxalates each of which might directly or indirectly affect the digestibility of nutrients. Methods like soaking, germination, autoclaving, debranning, and the addition of exogenous enzymes have been used to reduce the anti‐nutritional factors and elevate the bioavailability of the nutrients. This review summarizes various methods that have been used to improve nutrient bioavailability, specifically emphasizing the use of enzymes to improve nutrient bioavailability from millets. © 2021 Society of Chemical Industry.

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Functionality of Phytase ofSaccharomyces cerevisiaeMTCC 5421 to Lower Inherent Phytate in Selected Cereal Flours and Wheat/Pearl Millet-Based Fermented Foods with Selected Probiotic Attribute

Cited by 10 publications

References 53 publications

Screening, Characterization and Physicochemical Optimization of Phosphorus Solubilization Activity of Potential Probiotic Lactobacillus spp.

Screening, Characterization and Physicochemical Optimization of Phosphorus Solubilization Activity of Potential Probiotic Lactobacillus spp.

Bioprocessing of Agricultural Residues as Substrates and Optimal Conditions for Phytase Production of Chestnut Mushroom, Pholiota adiposa, in Solid State Fermentation

Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes

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