Cereal phytases and their importance in improvement of micronutrients bioavailability

Abstract

Phytic acid is a main reservoir of phosphorous (P) in plants and contributes to about 80% of the total P in cereal seeds. However, it is well known to possess anti-nutritional behavior. Because it has strong affinity to chelate divalent ions e.g. calcium, magnesium, and especially with iron and zinc. Therefore, it is extremely poor as a dietary source of P. To enhance bio-availability of micronutrients, an enzyme namely phytase is known to hydrolyze phytic acid. Unfortunately, phytase is not produced in the stomach of monogastric animals and humans. Thus, the presence of phytic acid in cereal foods has become major concern about the deficiency of essential micronutrients in developing countries. To address this problem, various types of phytase have been isolated, purified and characterized from different varieties of cereal till date. Therefore, the present article discusses about catalytic properties, gene regulation of such cereal phytases and their importance in ensuring food safety.