Department of Microbiology, Falavarjan Branch, Islamic Azad University, Isfahan, Iran.
Department of Microbiology, School of Biology, Collect of Science, University of Tehran, Tehran, Iran.
Curr Microbiol. 2023 Oct 17;80(12):374. doi: 10.1007/s00284-023-03471-1.
Microbial phytases are enzymes that break down phytic acid, an anti-nutritional compound found in plant-based foods. These enzymes which are derived from bacteria and fungi have diverse properties and can function under different pH and temperature conditions. Their ability to convert phytic acid into inositol and inorganic phosphate makes them valuable in food processing. The application of microbial phytases in the food industry has several advantages. Firstly, adding them to animal feedstuff improves phosphorus availability, leading to improved nutrient utilization and growth in animals. This also reduces environmental pollution by phosphorus from animal waste. Secondly, microbial phytases enhance mineral bioavailability and nutrient assimilation in plant-based food products, counteracting the negative effects of phytic acid on human health. They can also improve the taste and functional properties of food and release bioactive compounds that have beneficial health effects. To effectively use microbial phytases in the food industry, factors like enzyme production, purification, and immobilization techniques are important. Genetic engineering and protein engineering have enabled the development of phytases with improved properties such as enhanced stability, substrate specificity, and resistance to degradation. This review provides an overview of the properties and function of phytases, the microbial strains that produce them, and their industrial applications, focusing on new approaches.
微生物植酸酶是一种能够分解植酸的酶，植酸是一种存在于植物性食物中的抗营养化合物。这些酶来源于细菌和真菌，具有多样化的性质，可以在不同的 pH 值和温度条件下发挥作用。它们将植酸转化为肌醇和无机磷酸盐的能力使它们在食品加工中具有很高的价值。微生物植酸酶在食品工业中的应用具有多个优点。首先，在动物饲料中添加它们可以提高磷的可用性，从而促进动物的生长和营养物质的利用，同时减少来自动物废物的磷对环境的污染。其次，微生物植酸酶可以提高植物性食品中矿物质的生物利用度和营养物质的吸收，减轻植酸对人体健康的负面影响。此外，它们还可以改善食品的口感和功能特性，并释放出具有有益健康效应的生物活性化合物。为了在食品工业中有效地利用微生物植酸酶，酶的生产、纯化和固定化技术等因素非常重要。遗传工程和蛋白质工程使具有更好的稳定性、底物特异性和抗降解性等改良特性的植酸酶得以开发。本综述概述了植酸酶的性质和功能、产生植酸酶的微生物菌株及其工业应用，重点介绍了新的方法。
