Abstract
Phytate, the major storage form of phosphorus in plant seeds, can form insoluble complexes with minerals such as iron, zinc and calcium thus reducing their bioavailability. Phytase enzymes are often used to upgrade the nutritional quality of phytate-rich foods and feeds such as grains. The phytate-degrading activity of 43 lactic acid bacteria including isolates from commercial probiotic preparations, dairy products and type strains were measured. The phytate-degrading activity of bifidobacteria and lactobacillus isolates from pharmaceutical probiotics, dairy products and type strains were determined. The enzyme activity of probotic bacteria ranged between 1.1-5.4 mU and was strain not species specific. Phytase activity may thus be a useful additional attribute of probiotics to be used as food supplements.
Highlights
Phytate [myo-inositol [1, 2, 3, 4, 5, 6] hexakisphosphate], the major storage form of phosphorus in the plant seeds, is an important anti-nutritional factor in all kinds of grains, seeds, nuts, vegetables and fruits [1]
If the lactic acid bacteria be probiotic, and food is not subsequently cooked, they may be able to produce this enzyme in gut providing a double benefit
Phytase activity of isolated strains and type strains were divided into three groups of low, medium and high activity
Summary
Phytate [myo-inositol [1, 2, 3, 4, 5, 6] hexakisphosphate], the major storage form of phosphorus in the plant seeds, is an important anti-nutritional factor in all kinds of grains, seeds, nuts, vegetables and fruits [1]. Phytate may form insoluble complexes with minerals such as iron, zinc and calcium reduce their bioavailability [2]. The bioavailability of dietary minerals can be improved by reducing of the phytate content in plant foods and feeds [3]. Phytase enzymatic activity produces available phosphate and a compound, which is not a metal chelator[1]. Phytases are considered to be enzymes of great value in upgrading the nutritional quality of phytate-rich foods and feeds. Article type: Research Article; Received: 02 Dec 2012; Revised: 08 Jan 2013; Accepted: 10 Jan 2013; Epub: 20 May 2013; Ppub: 05 Aug 2013
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