Fungal phytases: characteristics and amelioration of nutritional quality and growth of non‐ruminants

Abstract

SummaryFungal phytases are histidine acid phosphatases, a subclass of acid phosphatases, which catalyse the hydrolysis of phytic acid resulting in the release of phosphate moieties and thus mitigate its antinutritional properties. The supplementation of feed with phytases increases the bioavailability of phosphorus and minerals in non-ruminant animals and reduces the phosphorus pollution due to phosphorus excretion in the areas of intensive livestock production. Although phytases are reported in plants, animals and micro-organisms, fungal sources are used extensively for the production of phytases on a commercial scale. Phytases have been produced by fungi in both solid-state fermentation (SSF) and submerged fermentation (SmF). The fungal phytases are high molecular weight proteins ranging from 35 to 500 kDa. They are optimally active within pH and temperature ranges between 4.5 and 6.0, and 45 and 70°C respectively. Phytate degradation leads to amelioration in the nutritional status of foods and feeds by improving the availability of minerals, phosphorus and proteins in non-ruminant animals and human beings and thus mitigates the environmental phosphorus pollution. Our article focuses on the role of fungal phytases in improving nutritional value of foods and feeds with concomitant increase in growth of non-ruminant animals and mitigating environmental phosphorus pollution.

A novel fungal beta-propeller phytase from nematophagous Arthrobotrys oligospora: characterization and potential application in phosphorus and mineral release for feed processing

“…According to their protein structures and catalytic mechanisms, phytases include the following categories: histidine acid phosphatase phytase (HAP) [7], β-propeller phytase (BPP) [8], purple acid phosphatase phytase (PAP) [9] and cysteine phosphatases (CP) [10]. Of these categories, BPP phytases is a new type of alkaline phosphatase enzymes recently reported.…”

“…It is the most abundant and structurally diverse type of phytases in nature. To date, all known BPP phytases have been generated from bacteria, particularly Bacillus [10]. For example, the phytase phyC isolated from Bacillus subtilis and TS-Phy from B. amyloliquefaciens belong to BPPs.…”

“…In general, BPPs have two phosphate binding sites [12] that are capable of hydrolyzing phytic acid to inositol triphosphate (IP3). To the best of our knowledge, the currently known fungal-derived phytases were characterized as HAP phytases [10], and few fungal-derived BPP phytases were reported.…”

The effect of 25‐hydroxyvitamin D3 and phytase inclusion on pig performance, bone parameters and pork quality in finisher pigs

“…Cereal‐based pig diets require supplementation of inorganic phosphorus (P), as almost two‐thirds of the total P is present in the form of phytate, which is poorly utilised by monogastric animals due to low phytase activity in the digestive tract (Brady, Callan, Cowan, Mcgrane, & O'Doherty, ; Humer, Schwarz, & Schedle, ). The inclusion of phytase enzymes in low P pig diets can reduce the antinutritional effect of phytate and improve the digestibility of minerals and nutrients and reduce the negative impact of inorganic P excretion to the environment (Shim, Chae, & Lee, ; Singh & Satyanarayana, ). Leg weakness is evident in fast‐growing swine production systems (Stern, Lundeheim, Johansson, & Andersson, ) and can affect the thriftiness of fattening pigs (Sørensen, Tauson, & Poulsen, ).…”

“…P excretion to the environment (Shim, Chae, & Lee, 2004;Singh & Satyanarayana, 2015). Leg weakness is evident in fast-growing swine production systems (Stern, Lundeheim, Johansson, & Andersson, 1995) and can affect the thriftiness of fattening pigs (Sørensen, Tauson, & Poulsen, 2018).…”