Phytogenic and microbial phytases in human nutrition

Abstract

Phytate (inositol hexa phosphate) hydrolysis can occur during food preparation and production and in the intestine, either by phytase from plants, yeasts or other microorganisms. This degradation is of nutritional importance, because removal of phosphate groups from the inositol ring results in an increased bioavailability of essential dietary minerals. To substantially improve iron absorption the degradation has to be virtually complete. Food processing techniques increasing the activity of the naturally occurring plant phytases are soaking, malting, hydrothermal treatment and fermentation. An alternative is addition of phytases or micro-organisms producing phytase. Phytate degradation in the stomach and small intestine occurs as a result of activity of dietary phytase of plant or microbial origin. The plant phytase is less stable than fungal phytase in the physiological conditions of the intestine. Biotechnologically produced phytases may be possible for use tomorrow in food processing as well as plant raw material and starter cultures with inserted phytase genes.

Nutritional Composition and Effects of Cultural Processing on Anti-nutritional Factors and Mineral Bioavailability of Colocasia <i>Esculenta</i> (Godere) Grown in Wolaita Zone, Ethiopia

“…The reduction may be attributed to the activity of the endogenous phytase enzyme from the raw ingredient and inherent microorganisms which are capable of hydrolyzing the phytic acid in the fermented food preparations intoinositol and orthophosphate [39], [40].…”

Current and Future Biotechnological Applications of Bacterial Phytases and Phytase-Producing Bacteria

“…The high phytate content in cereal and legume-based diets contributes to inhibition of mineral absorption 94) . In order to improve mineral absorption, the use of phytase has been suggested to improve phytate utilization in diets and reduce the risk for mineral deficiency in vulnerable groups such as child-bearing women, strict vegetarians and inhabitants of developing countries 34,39) .…”

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

“…In studies conducted by Akpapunam and Achinewhu [93] and Khatab and Arntield [94], fermentation was observed to reduce the phytic acid and trypsin inhibitor activity in fermented pulses. Such reduction of phytate and phytic acid has been ascribed to the endogenous phytase seeds and that of other microorganisms, which causes hydrolysis of the phytic acid into orthophosphate and inositol and microbial degradation of the phytates [93,95,96]. Likewise, a reduction in the lectin content of lentils fermented for 72 h was reported by Cuadrado et al [82].…”