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Phytate dephosphorylation by Lactobacillus pentosus CFR 3
Author(s) -
Amritha Girish K.,
Halami Prakash M.,
Venkateswaran G.
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13407
Subject(s) - food science , enzyme , phytase , fermentation , chemistry , dephosphorylation , pmsf , maltose , substrate (aquarium) , biochemistry , lactobacillus , biology , phosphatase , ecology
Summary Studies on phytate‐degrading enzymes from lactobacilli are scarce, despite its potential in improving the nutritional quality of plant‐based foods. Therefore, the current investigation deals with the phytate‐degrading enzyme produced by a native Lactobacillus pentosus strain. Phytase activity was highest towards the end of the exponential phase. Activity increased in the presence of maltose (381.1%) compared with glucose. The presence of phytate in the media stimulated the enzyme production. The enzyme of interest was a 70 kDa protein with a pH and temperature optima of 5.0 and 55–60 °C, respectively. It retained 46% of activity after exposure to 70 °C for 20 min and also showed broad substrate specificity. It was completely inhibited by Hg 2+ , Fe 2+ and PMSF while being activated by Co 2+ . This report is the first to show dephytinisation of autoclaved finger millet flour either by fermentation with L. pentosus or by treatment with the corresponding cell‐free extract.