The degradation of phytate by microbial and wheat phytases is dependent on the phytate matrix and the phytase origin

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BACKGROUND: Phytases increase utilization of phytate phosphorus in feed. Since wheat is rich in endogenous phytase activity it was examined whether wheat phytases could improve phytate degradation compared to microbial phytases. Moreover, it was investigated whether enzymatic degradation of phytate is influenced by the matrix surrounding it. Phytate degradation was defined as the decrease in the sum of InsP6 + InsP5.

RESULTS: Endogenous wheat phytase effectively degraded wheat InsP6 + InsP5 at pH 4 and pH 5, while this was not true for a recombinant wheat phytase or phytase extracted from wheat bran. Only microbial phytases were able to degrade InsP6 + InsP5 in the entire pH range from 3 to 5, which is relevant for feed applications. A microbial phytase was efficient towards InsP6 + InsP5 in different phytate samples, whereas the ability to degrade InsP6 + InsP5 in the different phytate samples ranged from 12% to 70% for the recombinant wheat phytase.

CONCLUSION: Wheat phytase appeared to have an interesting potential. However, the wheat phytases studied could not improve phytate degradation compared to microbial phytases. The ability to degrade phytate in different phytate samples varied greatly for some phytases, indicating that phytase efficacy may be affected by the phytate matrix.

Original languageEnglish
JournalJournal of the Science of Food and Agriculture
Volume91
Issue8
Pages (from-to)1398-1405
Number of pages8
ISSN0022-5142
DOIs
Publication statusPublished - 2011

    Research areas

  • Phytate, inositol phosphate, wheat phytase, microbial phytase

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