Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

Nuobariene, Lina; Čižeikienė, Dalia; Gradzeviciute, Egle; Hansen, Åse; Rasmussen, Søren K.; Juodeikienė, Gražina; Vogensen, Finn K.

doi:10.1016/j.lwt.2015.03.018

Cited by 54 publications

(47 citation statements)

References 33 publications

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“…Further, analysis of the IP 6 degradation products IP 5 -IP 2 (Fig. 2) revealed that after 15 min of enzymatic assay, the inositol phosphates IP 5 , IP 4 and IP 3 had been formed via the degradation of IP 6 , IP 5 and IP 4 respectively. This shows that the detected P i release is a result of degradation from both IP 6 and lower IPs, and the activity corresponds to the total inositol phosphatase activity.…”

Section: Discussionmentioning

confidence: 99%

“…Phytase activity determinations are often based on analyzing released phosphate by colorimetric analysis methods [2][3][4][5][6]. This is many times sufficient since the released amount of P i per time is often the relevant parameter, for example in feed applications.…”

Section: Introductionmentioning

confidence: 99%

“…Second, phytases tend to be broad in substrate specificity which means that some extracts may contain other organic P-compounds degradable by phytase enzymes. Third, it is well known that non-phytase phosphatases may degrade IPs from IP 5 and downwards. These will, if present, contribute to the P i production in an assay without degrading phytate through phytase reaction.…”

Section: Introductionmentioning

confidence: 99%

“…Yet, various phosphate analysis methods are widely used for determination of phytase activity [5,[8][9][10][11], and are recognized as fast and simple methods. Other studies [7,12,13] instead determine the phytase activity by analyzing IP 6 concentration using high-performance liquid ion chromatography (HPIC).…”

Section: Introductionmentioning

confidence: 99%

“…Since ANSA is difficult to prepare in solution [14], and may be toxic, modified methods have been developed to exclude ANSA. One alternative is spectrophotometric detection of the formed yellow phosphomolybdic acid [5,15,16] without reduction to molybdenum blue. Another alternative is to exchange ANSA for a different reducing agent, such as ferrous sulfate [17], stannous chloride [18,19] or ascorbic acid [20] to produce molybdenum blue.…”

Section: Introductionmentioning

confidence: 99%

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Assessing phytase activity

2015

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Phytases are nutritionally important for increased bioavailability of dietary minerals and phosphate for monogastric animals including humans. Release of minerals and phosphate is accomplished by the enzymatic stepwise degradation of phytate (inositol hexaphosphate, IP 6 ). Activity determinations of phytase is often based on analysis of total released phosphate (P i ), but phytase activity in its purest form represents released product per time from IP 6 only. Microbial and plant preparations often also contain mixtures of phosphatases and organic phosphate compounds; hence some released phosphate in enzymatic assays may originate from non-phytase phosphatases degrading non-phytate molecules. Moreover, even purified enzyme extracts assessed via P i release may result in errors, since commercial IP 6 commonly contains contamination of lower inositol phosphates, and further, the products of phytase IP 6 hydrolysis are also substrates for the phytase. These facts motivate a quantitative comparative study. We compared enzyme activity determination in phytase assay samples at four different time points, based on analyzing the substrate IP 6 versus the product P i using different selected methods. The calculated activities varied substantially. For example, at 15 min into enzymatic assay, variations from 152 mU/ml (by IP 6 analysis on HPIC) to 275-586 mU/ml (by P i analysis using several methods) was detected. Our work emphasizes the importance of defining the type of activity assessed, showing that phytase activity based on released P i may yield false positive results and/or overestimations. We propose to differentiate between phytase activity, being the activity by which IP 6 is degraded, and total inositol phosphatase activity, corresponding to total released phosphate during the enzymatic reaction.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Assessing phytase activity

2015

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Unraveling the potential of bacterial phytases for sustainable management of phosphorous

Vashishth

Tehri

Tehri³

et al. 2023

Biotech and App Biochem

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Phosphorous actively participates in numerous metabolic and regulatory activities of almost all living organisms including animals and humans. Therefore, it is considered as an essential macronutrient required supporting their proper growth. On contrary, phytic acid (PA), an antinutritional substance, is widely known for its strong affinity to chelate essential mineral ions including PO43−, Ca2+, Fe2+, Mg2+, and Zn2+. Being one the major reservoir of PO43− ions, PA has great potential to bind PO43− ions in diverse range of foods. Once combined with P, PA transforms into an undigested and insoluble complex namely phytate. Produced phytate leads to a notable reduction in the bioavailability of P due to negligible activity of phytases in monogastric animals and humans. This highlights the importance and consequent need of enhancement of phytase level in these life forms. Interestingly, phytases, catalyzing the breakdown of phytate complex and recycling the phosphate into ecosystem to its available form, have naturally been reported in a variety of plants and microorganisms over past few decades. In pursuit of a reliable solution, the focus of this review is to explore the keynote potential of bacterial phytases for sustainable management of phosphorous via efficient utilization of soil phytate. The core of the review covers detailed discussion on bacterial phytases along with their widely reported applications viz. biofertilizers, phosphorus acquisition, and plant growth promotion. Moreover, meticulous description on fermentation‐based strategies and future trends on bacterial phytases have also been included.

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Isolation and identification of lactic acid bacteria with phytase activity from sourdough

Mohammadi‐Kouchesfahani

Hamidi‐Esfahani

Azizi

2019

Food Science & Nutrition

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Wholemeal bread is strongly recommended due to its nutritional value. However, whole‐grain foods contain a high level of phytic acid, an antinutritional factor that decreases the mineral bioavailability. The objective of this study was isolation and identification of lactic acid bacteria with phytase activity to find a suitable starter for bread‐making. Wheat–legume sourdoughs were prepared by the back‐slopping procedure. Lactic acid bacteria were isolated from the sourdough of wheat flour–mung bean, and their phytase activity was tested in the solid and liquid media. Out of the nine phytase‐active isolates in the solid medium, only three isolates produced extracellular phytase in the liquid medium with activity ranging from 16.3 to 53.2 (U/ml). These isolates belonged to species Weissella confusa mk.zh95 and Pediococcus pentosaceus. The highest phytase activity was found for Weissella confusa mk.zh95. Weissella confusa mk.zh95 is considered an interesting source of phytase during cereals and legumes fermentation which improves the bioavailability of minerals.

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Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

Cited by 54 publications

References 33 publications

Assessing phytase activity

Assessing phytase activity

Unraveling the potential of bacterial phytases for sustainable management of phosphorous

Isolation and identification of lactic acid bacteria with phytase activity from sourdough

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