An insight into phytic acid biosynthesis and its reduction strategies to improve mineral bioavailability

Phytic acid is considered as one of the most abundant storage forms of phosphorous in the plant seed tissues. It accumulates throughout seed development until maturity and accounts for 60–70% of the total phosphorus in legume seed. Its amount ranges from 0.40 to 2.06% in legumes. It is a strong cationic chelator and negatively impacts the bioavailability of essential micronutrients like iron (Fe) and Zinc (Zn). It has very limited digestibility in humans and other non-ruminants which lack phytases. Besides, it also acts as an inhibitor of salivary and gastric enzymes during digestion. On the contrary, the beneficial effects of phytic acid include its role as an antioxidant, anti-carcinogen, and regulator of blood glucose and cholesterol levels. Several biotechnological strategies have been employed to reduce the phytic acid content in plants especially legumes for better absorption of essential micronutrients and in turn for bio-fortification to address the malnutrition challenges across the world. This review focuses primarily on the mechanisms governing phytic acid biosynthesis and its regulation/ reduction using various biotechnological, mutation breeding and computational approaches. This will help us in understanding the molecularity of the phytic acid development and will also contribute towards developing newer and more efficient strategies aimed at regulating phytic acid content in legumes.