Phytase Activity of Lactic Acid Bacteria Isolated from Dairy and Pharmaceutical Probiotic Products

Khodaii, Zohreh; Natanzi, Mahboobeh Mehrabani; Naseri, Mahmood; Goudarzvand, Mahdi; Dodson, Hillary; Snelling, Anna M.

doi:10.17795/ijep9359

Cited by 14 publications

(8 citation statements)

References 19 publications

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“…There was no intracellular phytase activity, whereas L. plantarum showed the highest extracellular phytase activity (6.3 mU/mL) (Zamudio et al, 2001). Khodaii et al (2013) reported that L. casei from dairy products exhibited higher phytase activity (> 0.004 U) than those isolates from pharmaceutical products (40% versus 27%) (Khodaii et al, 2013). Cizeikiene et al (2015) showed that the highest extracellular phytase activity produces Pediococcus pentosaceus strains from rye sourdough with 32 to 54 U/mL, respectively, under conditions similar to leavening of bread dough (Cizeikiene et al, 2015).…”

Section: Resultsmentioning

confidence: 97%

Extracellular phytase activites of lactic acid bacteria in sour-dough mix prepared from traditionally produced boza as starter culture

Doğan¹,

Tekiner²

2020

Food Health

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Fermentation using Lactic Acid Bacteria (LAB) and LAB species can exhibit extracellular activities such as decreasing of antinutritional factors, in particular phytic acid (PA) or phytate. The objective of this study was to assess extracellular phytase activities of LAB in sourdough mix prepared from traditionally produced boza as starter culture. To do this, thirthy-five boza samples were collected from Central Anatolia, Marmara and Eastern Anatolia regions in Turkey to be used as starter culture for preparing sourdough mix. In each mixture, LAB strains and phytase (+) ones were screened by culture-based examination, characterized by VITEK® MS, and extracellular phytase activity of each LAB strain was determined by spectrophotometry. Overall, 29 presumptive strains of LAB were isolated. Of them, 21 were found to be phytase (+). The average extracellular phytase activity was 656.8±188.1 U//mL, and a Pediococcus pentosaceus EK1 isolate showed the highest activity as 1285.5 U/mL. In conclusion, the traditionally produced bozas have been found as potential starter culture reservoirs for sourdough fermentation with significantly higher extracellular phytase activities, thus challenging opportunitites to lower antinutritional factors, in particular phytic acid (PA) or phytate in the foods for the consumers.

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Section: Resultsmentioning

confidence: 97%

Extracellular phytase activites of lactic acid bacteria in sour-dough mix prepared from traditionally produced boza as starter culture

Doğan¹,

Tekiner²

2020

Food Health

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“…A 33-54% reduction was achieved by natural fermentation at 24 and by 72 h, 85% reduction was noted while in some samples the phytate could not be detected. On the contrary, only 18-32% reduction was achieved in LFP at 24 h and 37-49% reduction was achieved by 72 h. Bacillus subtilis (Shimizo 1992;Kerovuo et al 1998) andLAB species (Songr e-Ouattara et al 2008;Khodaii et al 2013) with phytase activities have been reported previously.…”

Section: Phytic Acidmentioning

confidence: 96%

Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends

Ng'ong'ola-Manani

Østlie

Mwangwela

et al. 2014

Food Science & Nutrition

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The effect of natural and lactic acid bacteria (LAB) fermentation processes on metabolite changes in pastes of soybeans and soybean–maize blends was studied. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and were fermented by lactic acid bacteria (LFP). LAB fermentation processes were facilitated through back-slopping using a traditional fermented gruel, thobwa as an inoculum. Naturally fermented pastes were designated 100S, 90S, and 75S, while LFP were designated 100SBS, 90SBS, and 75SBS. All samples, except 75SBS, showed highest increase in soluble protein content at 48 h and this was highest in 100S (49%) followed by 90SBS (15%), while increases in 100SBS, 90S, and 75S were about 12%. Significant (P < 0.05) increases in total amino acids throughout fermentation were attributed to cysteine in 100S and 90S; and methionine in 100S and 90SBS. A 3.2% increase in sum of total amino acids was observed in 75SBS at 72 h, while decreases up to 7.4% in 100SBS at 48 and 72 h, 6.8% in 100S at 48 h and 4.7% in 75S at 72 h were observed. Increases in free amino acids throughout fermentation were observed in glutamate (NFP and 75SBS), GABA and alanine (LFP). Lactic acid was 2.5- to 3.5-fold higher in LFP than in NFP, and other organic acids detected were acetate and succinate. Maltose levels were the highest among the reducing sugars and were two to four times higher in LFP than in NFP at the beginning of the fermentation, but at 72 h, only fructose levels were significantly (P < 0.05) higher in LFP than in NFP. Enzyme activities were higher in LFP at 0 h, but at 72 h, the enzyme activities were higher in NFP. Both fermentation processes improved nutritional quality through increased protein and amino acid solubility and degradation of phytic acid (85% in NFP and 49% in LFP by 72 h).

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“…[3]. Some microorganisms used in food fermentation such as S. cerevisiae, Schwanniomyces castellii [2], Lactic acid bacteria [23] and Bifdobacterium strains [24] have also been investigated for their phytase activity. For quantitative screening, the amount of released inorganic phosphate was determined in two different phytase-specific media and HS medium during bacterial cultivation.…”

Section: Qualitative and Quantitative Screening Of Phytate Degrading mentioning

confidence: 99%

Immobilisation of phytase producing Gluconacetobacter with bacterial cellulose nano‐fibres and promotion of enzyme activities by magnetite nanoparticles

Tabaii

Chatraei

Emtiazi

2018

IET nanobiotechnol.

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The isolated Gluconacetobacter sp. with accession number: KY996741 was assayed for evaluation of phytase activity. It could solubilise sodium phytate in the absence of soluble phosphate with the cells; however, the enzyme was not seen in cell free extract, to the best of their knowledge the intracellular phytase activities of Gluconacetobacter sp. was not reported previously. Also, the potential of in situ immobilisation of cells produced enzyme (/phytase producing bacteria) in bacterial cellulose was investigated and was studied by SEM and AFM. The results showed that the immobilised probiotic cells had the best activity of 1229 U/ml. The optimum temperature of the immobilised enzyme activity was at 45°C (5969 U/ml) and the immobilised phytase maintained 64% of its activities after two repeated cycles. The enzyme needs mild conditions for its activity and has a short life time and low stability and lost activities from 1229 to 500 U/ml during 30 days. However, it was showed that the addition of 1 ppm nano-ferric oxide particles could promote the phytase activities of immobilised cell from 500 U/ml to >1500 U/ml. This immobilised phytase producing cells on bacterial cellulose can be useful as food and/feed supplement for phytin removal.

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Phytase Activity of Lactic Acid Bacteria Isolated from Dairy and Pharmaceutical Probiotic Products

Cited by 14 publications

References 19 publications

Extracellular phytase activites of lactic acid bacteria in sour-dough mix prepared from traditionally produced boza as starter culture

Extracellular phytase activites of lactic acid bacteria in sour-dough mix prepared from traditionally produced boza as starter culture

Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends

Immobilisation of phytase producing Gluconacetobacter with bacterial cellulose nano‐fibres and promotion of enzyme activities by magnetite nanoparticles

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