Phytase

Phytase is an enzyme that has the ability to liberate the phosphate and mineral residues from phytic acid (phytate), a compound formed during the maturation process of plant seeds and grains that is commonly found in plant-based foods. Roughly two thirds of the phosphorous present in plant based foods (cereal, wheat and various grains) is bound in the form of phytic phosphate. Minerals such as calcium, magnesium, iron and zinc are frequently bound (chelated) as positively charged ions in phytate. Phytase cleaves and frees the bound phosphates from the phytic acid molecule providing essential phosphorus needed for healthy nutrition. In addition, calcium, zinc, iron and magnesium are liberated making these essential minerals available as well. Phytase is one of the many essential enzymes necessary for the digestive process, and a key enzyme for bone health. Commonly found in plant material, phytase is a natural enzyme often used for breaking down and increasing the nutritional quality of grains, legumes, seeds and corn. Studies confirm that the use of this enzyme can help reduce the need for calcium phosphate and increase digestive health.
See also :

• Digestive Enzymes

Health Benefits and uses of Phytase are

• Boosts Mineral Absorption and Bioavailability : Recent research shows that supplementing with phytase can significantly increase the body’s ability to absorb and assimilate vital minerals such as calcium, magnesium and iron.
• Reduction of Phytic Acid in the Body : Phytase helps reduce the negative effects of phytic acid in the body. Many of the plants that we eat such as corn, grains, seeds, legumes, soybeans and most cereals contain high amounts of this acid. Referred to as an “anti-nutritional factor,” these phytates (phytic acid) reduce our ability to absorb nutrients. Phytic acid has been shown to create insoluble complexes with these minerals through its negatively charged phytic acid. This acid has the ability to bind to positively charged molecules in these minerals, as well as in proteins.
• Reduces Mineral Deficiency : Another study from the Centre for Molecular Biology, Federal Research Centre for Nutrition and Food in Germany found that phytase supplementation could create strong increases in mineral uptake and reduce phytate content in both cereals as well as for legume-derived food products. Moreover, the phytase from the fungus, Aspergillus, was found to have a broad pH range with at least 80% of the maximal activity at pH values, and optimal results for phytate hydrolysis. This study concluded that phytase supplementation, while typically and traditionally used for the enhanced mineral content in animal feed, had a promising and wide variety of applications for human digestion, particularly for human intestinal alkaline phosphatase. It may also be a way to reduce mineral deficiency in vulnerable groups such as childbearing women, vegans, vegetarians and people in the developing world.
• Reduction in Toxic Build-up in the Digestive Tract : Because phytase can break down phytic acid, our digestive process is streamlined and we have less chance of building up excess insoluble complexes in the digestive tract.
• Cleaves Bound Phosphorus in the Body : Phytase also breaks down bound forms of phosphorus, another way in which it helps us absorb this mineral, as well as iron.
• Boosts Bone Health : Phytase may help prevent bone loss and reduce osteoporosis. As we all know, phosphorus is an essential element for the growth and protection of bone density. An animal trial done at Auburn University looked into the effects of the phytase enzyme on digestion. Phytase was found to not only increase the availability of phosphorous, but also lead to better body weight, digestive efficiency, and overall bone strength in lab animals. It was also found that Phytase could significantly increase performance in animals.

References

• Prochaska LJ, Piekutowski WV. On the synergistic effects of enzymes in food with enzymes in the human body. A literature survey and analytical report. Med Hypotheses. 1994 Jun;42(6):355-62.
• Greiner R, Konietzny U, Jany K-D. Phytate – an undesirable constituent of plant-based foods? (PDF). Journal für Ernährungsmedizin 2006; 8 (3), 18-2.
• Ann-Sofie Sandberg, Henrik Andersson. Effect of dietary phytase on the digestion of phytate in the stomach and small intestine of humans (PDF). Journal of Nutrition. 1987 December 16
• Ralf Greiner, Ursula Konietzny. Phytase for food application (PDF). Centre for Molecular Biology, Federal Research Centre for Nutrition and Food. 2006. 9, D-76 131.
• Ralf Greiner, Mercedes Muzquiz, Carmen Burbano, Carmen Cuadrado, Mercedes M. Pedrosa, Carmen Goyoaga. Purification and characterization of a phytate-degrading enzyme from germinated faba beans (Vicia faba Var. Alameda). J. Agric. Food Chem., 2001, 49 (5), pp 2234–2240 DOI: 10.1021/jf0100806.
• Syed S. Sohail and David A. Roland, Sr. Fabulous Phytase: phytase enzyme proving helpful to poultry producers and environment. Highlights of Agricultural Research. 1999. volume 46, number 1.