Molecular advancements in the development of thermostable phytases

Rebello, Sharrel; Jose, Leny; Sindhu, Raveendran; Aneesh, Embalil Mathachan

doi:10.1007/s00253-017-8195-7

Cited by 44 publications

(13 citation statements)

References 101 publications

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“…(a) Phosphorus supplementation in animal feedstuff cause pollution problems. (b) Phytase activity increase mineral biodisponibility and improve nutrition value of foods [adapted from (240)].…”

Section: Fermentationmentioning

confidence: 99%

Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals

2019

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One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional foods with higher nutritional values. Cereal grains are the most important dietary energy source globally; wheat, rice, and maize currently provide about half of the dietary energy source of humankind. In addition, the increase of celiac patients worldwide has motivated the development of gluten-free foods using alternative flour types to wheat such as rice, corn, cassava, soybean, and pseudocereals (amaranth, quinoa, and buckwheat). Amaranth and quinoa have been cultivated since ancient times and were two of the major crops of the Pre-Colombian cultures in Latin- America. In recent years and due to their well-known high nutritional value and potential health benefits, these pseudocereals have received much attention as ideal candidates for gluten-free products. The importance of exploiting these grains for the elaboration of healthy and nutritious foods has forced food producers to develop novel adequate strategies for their processing. Fermentation is one of the most antique and economical methods of producing and preserving foods and can be easily employed for cereal processing. The nutritional and functional quality of pseudocereals can be improved by fermentation using Lactic Acid Bacteria (LAB). This review provides an overview on pseudocereal fermentation by LAB emphasizing the capacity of these bacteria to decrease antinutritional factors such as phytic acid, increase the functional value of phytochemicals such as phenolic compounds, and produce nutritional ingredients such as B-group vitamins. The numerous beneficial effects of lactic fermentation of pseudocereals can be exploited to design novel and healthier foods or grain ingredients destined to general population and especially to patients with coeliac disease.

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Section: Fermentationmentioning

confidence: 99%

Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals

2019

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“…have been used for decades to enrich animal food of absorbable phosphate groups, both for non-ruminant livestock and fish [224] (Scheme 1h). Thermophilic phytases have been suggested for industrial use [225], but cold-adapted homologs were also proposed, especially in aquaculture, where low temperatures might be limiting for the activity of the mesophilic orthologues. In this view, the purification and characterization of novel cold-adapted phytases from the Antarctic marine R. mucilaginosa strain JMUY14 [130] and Pseudomonas sp.…”

Section: Cold-adapted Enzymes and Their Biotechnological Applicationsmentioning

confidence: 99%

Enzymes from Marine Polar Regions and Their Biotechnological Applications

et al. 2019

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The microorganisms that evolved at low temperatures express cold-adapted enzymes endowed with unique catalytic properties in comparison to their mesophilic homologues, i.e., higher catalytic efficiency, improved flexibility, and lower thermal stability. Cold environments are therefore an attractive research area for the discovery of enzymes to be used for investigational and industrial applications in which such properties are desirable. In this work, we will review the literature on cold-adapted enzymes specifically focusing on those discovered in the bioprospecting of polar marine environments, so far largely neglected because of their limited accessibility. We will discuss their existing or proposed biotechnological applications within the framework of the more general applications of cold-adapted enzymes.

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“…To overcome this problem, phytases can be supplemented externally in food and feeding [10,11]. Thus, this enzyme has an important role in the prevention of environmental pollution [12,13].…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, different hosts with phytase genes and genetically modified such as Escherichia coli BL21, Pi. pastoris, S. cereviceae, among others, have also been studied [13,17]. Phytases are commercially available in the market with different grades of efficiency or stability, and they are mainly used for animal feeding [17,18].…”

Section: Introductionmentioning

confidence: 99%

Partial characterization and purification of phytase from Lactobacillus plantarum CRL1964 isolated from pseudocereals

et al. 2020

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Cereals and pseudocereals are a rich source of nutrients and trace elements, but their dietary bioavailability is low due to the presence of phytate (IP6), an antinutritional compound with the ability to chelate cations and proteins. Phytase is an enzyme that catalyzes the hydrolysis of IP6 and it is used as an additive improving the nutritional quality of grain‐based foods. The aim of this study was to select lactic acid bacteria (LAB) isolated from pseudocereals with phytase activity, characterize their production and activity, and purify the enzyme. LAB strains isolated from grains and spontaneous sourdough of quinoa and amaranth were grown in the Man Rogosa and Sharpe medium where the inorganic phosphate (Pi) was replaced by 1% of IP6. Phytase activity was determined by measuring the Pi released from IP6. Phytase of Lactobacillus (L.) plantarum CRL1964 (PhyLP) showed the highest specific activity from 73 LAB evaluated. IP6 induces PhyLP production, which is at its maximum at the end of the exponential phase. PhyLP was thermostable and maintained its activity under acidic conditions. The enzymatic activity is stimulated by ethylenediaminetetraacetic acid, Co2+, and ascorbic acid. PhyLP was partially purified and showed a molecular mass of 55 kDa. L. plantarum CRL1964 and/or PhyLP have the potential to be included in the processing of cereal/pseudocereals based products for animal feed and/or the food industry improving its nutritional value.

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Molecular advancements in the development of thermostable phytases

Cited by 44 publications

References 101 publications

Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals

Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals

Enzymes from Marine Polar Regions and Their Biotechnological Applications

Partial characterization and purification of phytase from Lactobacillus plantarum CRL1964 isolated from pseudocereals

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