phytasesenzymes

Phytases enzymes, commonly referred to as phytases, are hydrolases that catalyze the dephosphorylation of phytic acid (myo-inositol hexakisphosphate) to lower inositol phosphates and inorganic phosphate. By releasing bound phosphate, phytases increase the bioavailability of phosphorus in plant-based feeds and reduce the need for inorganic phosphate supplements.

Sources and types: Phytases originate from plants and, most prominently, from microbes. Commercial phytases used as feed additives are typically derived from fungal genera such as Aspergillus and Trichoderma, and from bacteria such as Bacillus. They differ in pH optima and temperature tolerance: acid phytases perform best under acidic conditions, while alkaline phytases function best at neutral to alkaline pH. Temperature optima commonly lie in the 40 to 60 degrees Celsius range, with varying thermostability among enzymes.

Applications: The main use of phytases is in monogastric animal nutrition (pigs, poultry, and some fish species) to enhance phosphorus utilization, reduce inorganic phosphate supplementation, and lower phosphorus excretion into the environment. They are also explored for food processing to reduce phytic acid in cereal-based products, thereby improving mineral bioavailability for humans and enhancing overall nutrient digestibility in some plant-based foods.

Regulation and research: Phytases intended for feed use are regulated for safety and efficacy in many regions. Ongoing research seeks to improve activity at physiological pH, enhance thermostability for processing, and develop multi-enzyme formulations that combine phytases with other digestive enzymes.