Effects of temperature, pH, incubation time and pepsin concentration on the in vitro stability of intrinsic phytase of wheat, barley and rye

Esmaeilipour, O.; Krimpen, M.M. van; Jongbloed, A.W.; Jonge, L.H. de; Bikker, P.

doi:10.1016/j.anifeedsci.2012.05.007

Cited by 19 publications

(16 citation statements)

References 16 publications

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“…Endogenous phytase activity did not appear to be affected by the presence of pepsin (Fig. d), which is in accordance with previous findings . On the other hand, rice and sorghum appeared to have no significant intrinsic phytase activity (Figs a, b, e and f), which is also in agreement with previously published data showing that endogenous phytase activities for rice and sorghum are only ∼4 and ∼6% relative to wheat (100%) …”

Section: Resultssupporting

confidence: 92%

“…An exception were control wheat bran samples without added phytase at pH 5, where a significant decrease in InsP3–6 content with time (Fig. d) confirmed the presence of endogenous wheat phytase activity as reported elsewhere . Endogenous phytase activity did not appear to be affected by the presence of pepsin (Fig.…”

Section: Resultssupporting

confidence: 85%

“…1d) confirmed the presence of endogenous wheat phytase activity as reported elsewhere. 41,42 Endogenous phytase activity did not appear to be affected by the presence of pepsin (Fig. 1d), which is in accordance with previous findings.…”

Section: In Vitro Gastric Incubationssupporting

confidence: 92%

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Phytase‐mediated mineral solubilization from cereals under in vitro gastric conditions

Nielsen

Meyer

2016

J Sci Food Agric

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BACKGROUND Enzymatic dephosphorylation of phytic acid (inositol hexakisphosphate) in cereals may improve mineral bioavailability in humans. This study quantified enzymatic dephosphorylation of phytic acid by measuring inositol tri‐ to hexakisphosphate (InsP3–6) degradation and iron and zinc release during microbial phytase action on wheat bran, rice bran and sorghum under simulated gastric conditions. RESULTS InsP3–6 was depleted within 15–30 min of incubation using an Aspergillus niger phytase or Escherichia coli phytase under simulated gastric conditions, with the two enzymes dephosphorylating cereal phytic acid at similar rates and to similar extents. Microbial phytase‐catalyzed phytate dephosphorylation was accompanied by increased iron and zinc release from the cereal substrates. However, for wheat bran at pH 5, the endogenous wheat phytase activity produced mineral release equal to or better than that of the microbial phytases. No increases in soluble cadmium, lead or arsenic were observed with microbial phytase‐catalyzed phytate dephosphorylation. CONCLUSION Microbial phytase treatment abated phytate chelation hence enhanced the release of iron and zinc from phytate‐rich cereals under simulated gastric conditions. The data infer that acid‐stable microbial phytases can help improve iron bioavailability from phytate‐rich cereal substrates via post‐ingestion activity. © 2015 Society of Chemical Industry

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 85%

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Phytase‐mediated mineral solubilization from cereals under in vitro gastric conditions

Nielsen

Meyer

2016

J Sci Food Agric

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“…The stability of intrinsic phytase may differ among types of grains. An in vitro study showed that intrinsic phytases of wheat and rye were resistant to pepsin, but barley phytase was susceptible to pepsin and its stability decreased to 57% at 5 mg mL −1 pepsin concentration . In addition, the optimum pH for intrinsic phytase activity is in the range 4.0–6.0; thus the intrinsic phytase has lower efficacy compared to exogenous phytase.…”

Section: Challenges In Determining Phytase Matrix Valuesmentioning

confidence: 99%

Phytase in non‐ruminant animal nutrition: a critical review on phytase activities in the gastrointestinal tract and influencing factors

Dersjant-Li

Awati

Schulze

et al. 2014

J. Sci. Food Agric.

401

299

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This review focuses on phytase functionality in the digestive tract of farmed non-ruminant animals and the factors influencing in vivo phytase enzyme activity. In pigs, feed phytase is mainly active in the stomach and upper part of the small intestine, and added phytase activity is not recovered in the ileum. In poultry, feed phytase activities are mainly found in the upper part of the digestive tract, including the crop, proventriculus and gizzard. For fish with a stomach, phytase activities are mainly in the stomach. Many factors can influence the efficiency of feed phytase in the gastrointestinal tract, and they can be divided into three main groups: (i) phytase related; (ii) dietary related and (iii) animal related. Phytase-related factors include type of phytase (e.g. 3- or 6-phytase; bacterial or fungal phytase origin), the pH optimum and the resistance of phytase to endogenous protease. Dietary-related factors are mainly associated with dietary phytate content, feed ingredient composition and feed processing, and total P, Ca and Na content. Animal-related factors include species, gender and age of animals. To eliminate the antinutritional effects of phytate (IP6), it needs to be hydrolyzed as quickly as possible by phytase in the upper part of the digestive tract. A phytase that works over a wide range of pH values and is active in the stomach and upper intestine (along with several other characteristics and in addition to being refractory to endogenous enzymes) would be ideal. © 2014 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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“…Significant reductions in phytate of wheat and wheat-containing bread can be brought about by fermentation (Buddrick et al, 2014). Furthermore, both microbial phytase (Blaabjerg and Poulsen, 2010) and endogenous phytase (Esmaeilipour et al, 2012) could degrade phytate effectively. However, these methods mentioned above are very complicated or time-consuming on wheat bran treatment.…”

Section: Introductionmentioning

confidence: 99%

Reducing phytate content in wheat bran by directly removing the aleurone cell content with teeth roller mill and ultrasonic cleaner

Guo

Bian

Zhu

et al. 2015

Journal of Cereal Science

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Effects of temperature, pH, incubation time and pepsin concentration on the in vitro stability of intrinsic phytase of wheat, barley and rye

Cited by 19 publications

References 16 publications

Phytase‐mediated mineral solubilization from cereals under in vitro gastric conditions

Phytase‐mediated mineral solubilization from cereals under in vitro gastric conditions

Phytase in non‐ruminant animal nutrition: a critical review on phytase activities in the gastrointestinal tract and influencing factors

Reducing phytate content in wheat bran by directly removing the aleurone cell content with teeth roller mill and ultrasonic cleaner

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