Background

Phytic acid (Phytate) present in plant-based foods is an anti-nutrient because of its tendency to chelate various nutrients thus reducing their bioavailability in animal and human physiological system. Use of phytases which bring sequential cleavage of phosphate groups from phytic acid-mineral complexes, liberating minerals in solubilized form is a viable alternative. There are many reports on phytases of different microbial origin but due to safety aspects their use in food applications is debatable. Phytases from Lactic Acid Bacteria (LAB) which are generally recognized as safe have more scope for their application in food processing.

Scope and approach

LAB are among the key safe bacteria which are known to give probiotic and other health benefits. Therefore, there is a growing interest in the exploration of phytase producing LAB and their use in food processing. Number of reports are there on phytases from LAB and their applications. To further increase the scope in this area comprehensive information is required.

Key findings and conclusions

This review summarizes the various reports on LAB phytases with respect to their production, characterization, application in processing of various types of food and heterologous expression. Limitations and future scope of LAB phytases have also been discussed which will open new prospects of research for their application.

中文翻译：

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植酸酶产生的乳酸菌：细胞工厂，用于提高富含植酸食品的微量营养素的生物利用度

背景

植物性食品中存在的植酸（植酸）是一种抗营养物质，因为它倾向于螯合各种营养物质，从而降低了它们在动物和人类生理系统中的生物利用度。使用植酸酶可从植酸-矿物络合物中顺序裂解磷酸基团，以可溶形式释放矿物质是一种可行的选择。有许多关于不同微生物来源的植酸酶的报道，但出于安全考虑，它们在食品中的应用尚值得商bat。通常公认的安全性来自乳酸菌（LAB）的植酸酶在食品加工中具有更大的应用范围。

范围和方法

LAB是关键的安全细菌之一，已知这些细菌可赋予益生菌和其他健康益处。因此，人们对开发植酸酶的乳酸菌及其在食品加工中的用途的兴趣日益浓厚。关于LAB及其应用中的肌醇六磷酸的报道很多。为了进一步扩大该领域的范围，需要全面的信息。

主要发现和结论

这篇综述总结了关于乳酸菌肌醇六磷酸酶的生产，表征，在各种食品加工和异源表达中的应用的各种报道。还讨论了LAB肌醇六磷酸酶的局限性和未来范围，这将为其应用开辟新的研究前景。