Phytase producing lactic acid bacteria: Cell factories for enhancing micronutrient bioavailability of phytate rich foods
2020
Sharma, Neha | Angural, Steffy | Rana, Monika | Puri, Neena | Kondepudi, Kanthi Kiran | Gupta, Naveen
Phytic acid (Phytate) present in plant-based foods is an anti-nutrient because of its tendency to chelate various nutrients thus reducing their bioavailability in animal and human physiological system. Use of phytases which bring sequential cleavage of phosphate groups from phytic acid-mineral complexes, liberating minerals in solubilized form is a viable alternative. There are many reports on phytases of different microbial origin but due to safety aspects their use in food applications is debatable. Phytases from Lactic Acid Bacteria (LAB) which are generally recognized as safe have more scope for their application in food processing.LAB are among the key safe bacteria which are known to give probiotic and other health benefits. Therefore, there is a growing interest in the exploration of phytase producing LAB and their use in food processing. Number of reports are there on phytases from LAB and their applications. To further increase the scope in this area comprehensive information is required.This review summarizes the various reports on LAB phytases with respect to their production, characterization, application in processing of various types of food and heterologous expression. Limitations and future scope of LAB phytases have also been discussed which will open new prospects of research for their application.
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