Phytate dephosphorylation by Lactobacillus pentosus CFR3.

Amritha, Girish K. and Prakash, M. Halami and Venkateswaran, G. (2017) Phytate dephosphorylation by Lactobacillus pentosus CFR3. International Journal of Food Science and Technology ,,, 52. pp. 1552-1558.

PDF International Journal of Food Science and Technology 2017, 52, 1552–1558.pdf - Published Version Restricted to Registered users only Download (304kB)

Abstract

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 phytatedegrading 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 Hg2+, Fe2+ and PMSF while being activated by Co2+. 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.

Item Type:	Article
Uncontrolled Keywords:	Cereal fermentation, L. pentosus, phytate, phytate-degrading enzyme
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 21 Cereals
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Nov 2017 08:30
Last Modified:	21 Nov 2017 08:30
URI:	http://ir.cftri.res.in/id/eprint/13149

Actions (login required)

View Item