Phytate Solubilizing Microorganisms and Enzyme Phytase to Combat Nutritional Problems in Cereal-Based Foods

Abstract

Phytic acid (myo-inositol hexakisphosphate) is the main storage form of phosphorus (P) in plants and accounts for more than 80% of the total P in cereals. It is one of the sources of energy and an important mineral chelating compound in plants. However, it is a major anti-nutritional factor for human beings especially to individuals consuming large quantities of cereals like rice, finger millet and wheat. The anti-nutritional properties of phytates are known to be reduced through dephosphorylating process by means of enzyme, ‘phytase’ of microbial origin. Numerous studies have demonstrated the effectiveness of microbial phytase in improving the utilization and absorption of nutrients from phytate. Reduced level of phytate in foods is known to enhance the bioavailability of minerals and other associated nutrients needed for human health. Phytase is getting prime importance in processing and manufacturing industries that supply feeds for birds and non-ruminant animals. It can be a good substitute for inorganic phosphorus (Pi) supplements in poultry and animal feed, which otherwise can cause environmental pollution. Research has been conducted to prove anti-nutritional nature of phytic acid along with an effort to reduce its content in foods consumed. This review briefly narrates the study related to properties of phytate, application phytate solubilizing microorganisms and enzyme ‘phytase’ obtained from them.