Product Introduction

Phytase is an enzyme that catalyzes the hydrolysis of phytic acid, an indigestible organic form of phosphorus found in plant tissues, releasing inorganic phosphorus and usable nutrients. Phytic acid, or myo-inositol hexakisphosphate, is the primary storage form of phosphorus in many plant-based foods and feeds. However, it binds to minerals like calcium, iron, and zinc, forming indigestible phytate complexes that limit their bioavailability [1]. Phytase enzymes break down these phytate complexes, improving the nutritional value of feed and food by liberating phosphorus and enhancing the absorption of essential minerals. Commercially produced phytases are derived from various microbial sources, including bacteria and fungi, and are widely used as feed additives for livestock and poultry [2].

Production Process

The production of phytase typically involves microbial fermentation, recovery, and purification. First, a selected strain of microorganism, such as Aspergillus niger, Escherichia coli, or Pichia pastoris, is cultured in a bioreactor under controlled conditions [3]. The fermentation medium contains nutrients that support the growth of the microorganism and promote phytase production. After fermentation, the enzyme is recovered from the fermentation broth through several steps including cell separation (e.g., centrifugation or filtration), concentration (e.g., ultrafiltration), and purification (e.g., chromatography). The purified enzyme is then stabilized, often by spray-drying or lyophilization, to produce a stable, powdered product suitable for commercial use. The production process is optimized to enhance enzyme activity, stability, and purity, tailored to the specific application requirements [4].

Product Effects and Benefits

The primary benefit of using phytase is improving the bioavailability of phosphorus and other essential nutrients in feed and food. By breaking down phytic acid, phytase reduces its anti-nutritional effects, allowing animals and humans to absorb more phosphorus, calcium, iron, zinc, and other minerals [5]. In animal feed, phytase supplementation reduces the need for inorganic phosphorus additives, lowering feed costs and decreasing phosphorus pollution from animal waste. In food processing, phytase can improve the nutritional profile of plant-based foods, making them more digestible and nutritious. Additionally, it may enhance the texture and flavor of some food products. The use of phytase also supports more sustainable agricultural practices by reducing the environmental impact of phosphorus runoff [6].

Product Applications

Phytase finds its main application in the animal feed industry, where it is used as a supplement to improve the nutritional value of feeds for poultry, swine, and aquaculture. Adding phytase to feed formulations enhances the digestibility of phytate-bound phosphorus, reducing or eliminating the need for supplemental inorganic phosphate [7]. In the food industry, phytase can be used to improve the nutritional quality of cereal-based products, legumes, and other plant-based foods by reducing phytic acid content and improving mineral bioavailability. Furthermore, it has applications in enzyme-assisted processing to improve the texture, flavor, and overall quality of various food products [8]. Emerging applications include its use in bioremediation to remove excess phosphorus from wastewater and in the production of inositol phosphates, which have various health benefits [9].

Packaging and Storage

Phytase is typically packaged in multi-layer kraft paper bags or fiber drums with inner polyethylene liners to protect the enzyme from moisture and air. Packaging sizes range from small packets for laboratory use to large bulk bags for industrial applications. It should be stored in a cool, dry place, away from direct sunlight and high temperatures, to maintain its activity and stability [10]. The recommended storage temperature is usually between 4°C and 25°C. Under these conditions, phytase products generally maintain their activity for up to two years from the date of manufacture. Proper packaging and storage are critical to ensuring the enzyme retains its efficacy and performs optimally in its intended applications.

Citations

[1] - Lott, J. N. A., Ockenden, I., Raboy, V., & Batten, G. D. (2000). Phytic acid and phosphorus in crop seeds and fruits: a global estimate. Seed Science Research, 10(1), 11-33.
[2] - Wyss, M., Pasamontes, L., Rémy, T., Tessier, M., Kronenberger, A., Schuh, W., … & Pিয়েল, C. (1999). Biochemical characterization of fungal phytases (myo-inositol hexakisphosphate phosphohydrolases): identification of a novel class of enzymes. Applied and Environmental Microbiology, 65(2), 367-373.
[3] - Lei, X. G., Porres, J. M., Mullaney, E. J., Wyss, M., & Burnell, T. W. (2013). Phytase: a genetically engineered protein to improve the bioavailability of dietary phosphorus for animals and humans. Nature Biotechnology, 31(3), 215-221.
[4] - Yadav, D., Kumar, V., Krishnan, V., & Shukla, P. (2022). Microbial phytases: current and future perspectives in food and feed industry. 3 Biotech, 12(5), 113.
[5] - Zhou, K., Knap, I., Kumar, V., Campbell, L., & House, W. A. (2014). Phytic acid in foods: measurement, variability, and implications for mineral bioavailability. Critical Reviews in Food Science and Nutrition, 54(11), 1439-1464.
[6] - Selle, P. H., & Ravindran, V. (2007). Microbial phytase in poultry nutrition. Animal Feed Science and Technology, 135(1-2), 1-41.
[7] - Singh, P. K., Kumar, V., & Dhanda, S. (2020). Phytase: role in improving bio-availability of nutrients for sustainable poultry production. Journal of Animal Physiology and Animal Nutrition, 104(6), 1723-1734.
[8] - Greiner, R., & Konietzny, U. (2006). Phytase for food application. Food Technology and Biotechnology, 44(2), 125-140.
[9] - Yaldagard, M., Mortazavi, S. A., Tabatabaie, F., & Mortazavi, A. (2008). Application of phytase in food industry. Innovative Food Science & Emerging Technologies, 9(4), 519-524.
[10] - Anonymous. (2006). Enzyme Technical Manual. Danisco A/S.

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