Dephytinising efficacy of wheat phytase in enhancing the bioaccessibility of minerals in high phytate foods
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ORIGINAL PAPER
Dephytinising efficacy of wheat phytase in enhancing the bioaccessibility of minerals in high phytate foods R. Poorvisha2 · T. N. Uma1 · A. Jyothi Lakshmi1 Received: 9 April 2020 / Accepted: 29 June 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Iron deficiency anemia and zinc deficiency are major public health problems in developing world which are attributable to the poor bioavailability due to the presence of phytic acid in plant foods. Dephytinisation by enzymatic application is identified to be ideal approach, however the commercial availability of phytases from food sources is scarce. This prompted us to undertake the investigation on the dephytinisation of the high phytate food matrices by utilising the indigenous phytase of wheat. Attempts were made to enhance the phytase activity by various approaches. Phytase activity of wheat was increased by fivefold on sprouting (96 h). The native phytase of wheat activated by incubation at optimum conditions of pH and temperature has shown an increase in the activity as a function of time. Isolation and partial purification of phytase from sprouted wheat further increased the activity by 1.5 fold. Thermostability of phytase was enhanced by additives such as sodium citrate, calcium chloride and magnesium sulphate. Addition of phytase activated wheat flour to soya flour enhanced the bioaccessible iron by 1.7 fold. Partially purified phytase enhanced the bioaccessible iron by 1.9 fold and zinc by 2.4 fold in defatted soya flour reflecting dephytinisation. Investigation on complete purification of phytase are warranted. Keywords Wheat phytase · Defatted soya flour · Partial purification · Bioaccessibility · Dephytinisation
Introduction Micronutrient deficiencies particularly those of iron and zinc are highly prevalent in the developing countries in addition to protein energy malnutrition. These deficiencies are of public health importance and are known to have varied effect in different age groups—in children they are known to suppress growth, reduce their immunity which inturn increase the morbidity and mortality rates, diminishes cognitive ability and lower their educational attainment. Among adults, iron deficiency anemia is known to affect the earning capacity, in pregnant women, it is reported to affect the pregnancy outcome and thereby stagnate national development and finally the overall quality of life [1]. Reliance on plant foods for the micronutrient requirements that have poor * A. Jyothi Lakshmi [email protected] 1
Protein Chemistry and Technology Department, CSIR - Central Food Technological Research Institute, Mysore 570020, India
Department of Biotechnology, Periyar University, Salem, India
2
bioavailability of iron and zinc are identified to be the main etiological factors for the existing deficiencies. Bioavailability of the minerals in any food is mainly influenced by the composition of the food matrix particularly the proportion of inhibitors and enhancers. Phytic acid in the cer
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