Bioprocess for efficient production of recombinant Pichia anomala phytase and its applicability in dephytinizing chick feed and whole wheat flat Indian breads

Optimization of phytase production by Penicillium oxalicum in solid-state fermentation for potential as a feed additive

The study aims to statistically optimize the phytase production by Penicillium oxalicum PBG30 in solid-state fermentation using wheat bran as substrate. Variables viz. pH, incubation days, MgSO4, and Tween-80 were the significant parameters identified through the Plackett-Burman design (PBD) that majorly influenced the phytase production. Further, central composite design (CCD) method of response surface methodology (RSM) defined the optimum values for these factors i.e., pH 7.0, 5 days of incubation, 0.75% of MgSO4, and 3.5% of Tween-80 that leads to maximum phytase production of 475.42 U/g DMR. Phytase production was also sustainable in flasks and trays of different sizes with phytase levels ranging from 394.95 to 475.42 U/g DMR. Enhancement in phytase production is 5.6-fold as compared to unoptimized conditions. The in-vitro dephytinization of feed showed an amelioration in the nutritive value by releasing inorganic phosphate and other nutrients in a time-dependent manner. The highest amount of inorganic phosphate (33.986 mg/g feed), reducing sugar (134.4 mg/g feed), and soluble protein (115.52 mg/g feed) was achieved at 37 °C with 200 U of phytase in 0.5 g feed for 48 h. This study reports the economical and large-scale production of phytase with applicability in enhancing feed nutrition.

Microbial Phytases: Properties and Applications in the Food Industry

Microbial phytases are enzymes that break down phytic acid, an anti-nutritional compound found in plant-based foods. These enzymes which are derived from bacteria and fungi have diverse properties and can function under different pH and temperature conditions. Their ability to convert phytic acid into inositol and inorganic phosphate makes them valuable in food processing. The application of microbial phytases in the food industry has several advantages. Firstly, adding them to animal feedstuff improves phosphorus availability, leading to improved nutrient utilization and growth in animals. This also reduces environmental pollution by phosphorus from animal waste. Secondly, microbial phytases enhance mineral bioavailability and nutrient assimilation in plant-based food products, counteracting the negative effects of phytic acid on human health. They can also improve the taste and functional properties of food and release bioactive compounds that have beneficial health effects. To effectively use microbial phytases in the food industry, factors like enzyme production, purification, and immobilization techniques are important. Genetic engineering and protein engineering have enabled the development of phytases with improved properties such as enhanced stability, substrate specificity, and resistance to degradation. This review provides an overview of the properties and function of phytases, the microbial strains that produce them, and their industrial applications, focusing on new approaches.

Thermo-alkali-stable α-carbonic anhydrase of Bacillus halodurans: heterologous expression in Pichia pastoris and applicability in carbon sequestration

Recombinant α-carbonic anhydrase of the polyextremophilic bacterium Bacillus halodurans TSLV1 (rBhCA) has been produced extracellularly in active form in Pichia pastoris under methanol inducible (AOX1) as well as constitutive (GAP) promoters. A marked improvement in rBhCA production was achieved by developing a P. pastoris recombinant that produces rBhCA constitutively as compared to that under inducible promoter. The purified rBhCA from P. pastoris is a glycosylated protein that displays a higher molecular mass (79.5 kDa) than that produced from E. coli recombinant (75 kDa); the former has a Tm of 75 °C, which is slightly higher than that of the latter (72 °C). The former rBhCA exhibits higher thermostability than the latter. The former sequestered CO₂ efficiently similar to that of the native BhCA and the latter. This is the first report on the production of recombinant carbonic anhydrase extracellularly in P. pastoris.

Microbial phytase: Impact of advances in genetic engineering in revolutionizing its properties and applications

Phytases are enzymes that increase the availability of phosphorous in monogastric diet and reduces the anti-nutrition effect of phytate. This review highlights contributions of recombinant technology to phytase research during the last decade with specific emphasis on new generation phytases. Application of modern molecular tools and genetic engineering have aided the discovery of novel phytase genes, facilitated its commercial production and expanded its applications. In future, by adopting most recent gene improvement techniques, more efficient next generation phytases can be developed for specific applications.