Effect of ph and temperature on the activity of phytase products used in broiler nutrition

Naves, Luciana de Paula; Ad, Correa; Bertechini, A. G.; Gomide, EM; Santos, CD dos

doi:10.1590/s1516-635x2012000300004

Cited by 21 publications

(13 citation statements)

References 19 publications

(21 reference statements)

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“…RC04 (ANOVA, F (4, 20) = 893.7, P < 10 −15 ). Temperature plays a crucial role in influencing the activity of phytases [ 26 ]; the enzyme phytase releases P from phytate. Figure 2 shows that the P concentration increased with increasing temperature up to 30 °C, then decreased at higher temperatures.…”

Section: Resultsmentioning

confidence: 99%

Phosphate-solubilizing bacteria from safflower rhizosphere and their effect on seedling growth

Zhang

2019

Open Life Sciences

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Phosphate-solubilizing bacteria (PSB) can convert insoluble rhizosphere phosphorus into forms that are absorbable by plants and thus enhance the growth of plants. Safflower is a cash crop that is a source of vegetable oils, food coloring and flavoring agents. This study sought to isolate PSB in safflower rhizosphere soil and investigate their effects on seedling growth. The isolated PSB were identified as belonging to the genera Pseudomonas, Sinorhizobium, Staphylococcus, Acinetobacter and Enterobacter using 16S rRNA gene sequence analysis. Acinetobacter sp RC04. showed the best performance in phosphate solubilization, with the efficiency of the process being influenced by carbon source, nitrogen source, cultivation temperature and initial culture pH. Acinetobacter sp. RC04 and Sinorhizobium sp. RC02 showed the ability to improve safflower seed germination and, when co-inoculated, improved seedling growth. Hence, we suggest that Acinetobacter sp. RC04 and Sinorhizobium sp. RC02 could be developed for field application to promote safflower growth. The results from this study will help drive novel biofertilizer discovery and could be included in integrated nutrient management regimes for safflower and other important economic crops.

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Section: Resultsmentioning

confidence: 99%

Phosphate-solubilizing bacteria from safflower rhizosphere and their effect on seedling growth

Zhang

2019

Open Life Sciences

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“…For phytase enzyme, the optimum working temperature is around 40–45 °C [ 29 ]. As the temperature continues to rise above the optimum, the activity and the rate of the reaction decrease abruptly due to the denaturation of enzyme structure.…”

Section: Resultsmentioning

confidence: 99%

Rice bran nanofiber composites for stabilization of phytase

Rathnayake

Senapathi

Sandaruwan

et al. 2018

Chemistry Central Journal

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This study explores the potential application of rice bran (agro waste) to nano-encapsulate phytase, which is a thermally unstable biologically active enzyme. Rice bran was converted to nanofibers (20–50 nm in diameter) using electrospinning. After optimizing the pH, viscosity, voltage and the distance between electrodes for electrospinning, phytase enzyme was encapsulated and the fibers were cross-linked using sodium tripolyphosphate. Thermal stability of phytase enzyme was improved by 90 °C when they are encapsulated and cross-linked with sodium tripolyphosphate. The activity of the phytase enzyme was monitored at different temperatures. The activity of the pure enzyme was lost at 80 °C while the enzyme encapsulated into nanofibers demonstrated the activity up to 170 °C. This study opens up many opportunities for nanotechnology value addition to many waste materials and also to improve the properties of a range of biomaterials through a sustainable approach.

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“…Generally, heat stability of phytase was observed at 50–100 °C in phytase derived from diverse microbial sources [ 28 , 33 , 34 , 35 , 36 , 37 , 38 ]. The activity of commercially derived microbial phytase from Aspergillus niger and Saccharomyces cerevisiae was the highest at 45 °C and between 50 °C and 60 °C, respectively [ 39 ]. These results suggested that the thermostability of phytase from the rice was similar to that of microorganisms.…”

Section: Discussionmentioning

confidence: 99%

Phytic Acid in Brown Rice Can Be Reduced by Increasing Soaking Temperature

Fukushima

Uchino

Akabane

et al. 2020

Foods

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Phytic acid (PA) is a storage form of phosphorus in seeds. Phytase enzyme is activated at germination and hydrolyses PA into myo-inositol and inorganic phosphate. PA inhibits the absorption of minerals in the human intestine by chelation. Its degradation, therefore, is a key factor to improve mineral bioavailability in rice. Germinated brown rice (GBR) is favoured because it improves the availability of nutrients, and thus have a positive effect on health. In this study, we show the effects of soaking temperature on phytase activity and PA content in GBR. Rice phytase showed thermostability and its activity peaked at 50 °C. After 36 h of soaking, phytase activity was significantly increased at 50 °C and PA content was significantly decreased, compared to that at 30 °C. Zinc (Zn) analysis revealed that there was no significant difference in Zn content among different temperature treatments. Calculated total daily absorbed Zn (TAZ) was significantly higher in GBR compared with non-soaked seeds. Moreover, brown rice grains germinated at 50 °C showed a higher TAZ value than that at 30 °C. Seed germination and seed water soaking at high temperatures reduce PA content in brown rice showing a potentially effective way to improve mineral bioavailability in brown rice.

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Effect of ph and temperature on the activity of phytase products used in broiler nutrition

Cited by 21 publications

References 19 publications

Phosphate-solubilizing bacteria from safflower rhizosphere and their effect on seedling growth

Phosphate-solubilizing bacteria from safflower rhizosphere and their effect on seedling growth

Rice bran nanofiber composites for stabilization of phytase

Phytic Acid in Brown Rice Can Be Reduced by Increasing Soaking Temperature

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